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This book is the most comprehensive introductory text on the
chemistry and biochemistry of milk. It provides a comprehensive
description of the principal constituents of milk (water, lipids,
proteins, lactose, salts, vitamins, indigenous enzymes) and of the
chemical aspects of cheese and fermented milks and of various dairy
processing operations. It also covers heat-induced changes in milk,
the use of exogenous enzymes in dairy processing, principal
physical properties of milk, bioactive compounds in milk and
comparison of milk of different species. This book is designed to
meet the needs of senior students and dairy scientists in general.
This two-volume work was first published in 1987. This second
edition covers all the subjects treated in the first edition with
many revisions and updates, and the addition of several new topics.
This book is the most comprehensive introductory text on the
chemistry and biochemistry of milk. It provides a comprehensive
description of the principal constituents of milk (water, lipids,
proteins, lactose, salts, vitamins, indigenous enzymes) and of the
chemical aspects of cheese and fermented milks and of various dairy
processing operations. It also covers heat-induced changes in milk,
the use of exogenous enzymes in dairy processing, principal
physical properties of milk, bioactive compounds in milk and
comparison of milk of different species. This book is designed to
meet the needs of senior students and dairy scientists in general.
The first edition of this book was very well received by the
various groups (lecturers, students, researchers and
industrialists) interested in the scientific and techno logical
aspects of cheese. The initial printing was sold out faster than
anticipated and created an opportunity to revise and extend the
book. The second edition retains all 21 subjects from the first
edition, generally revised by the same authors and in some cases
expanded considerably. In addition, 10 new chapters have been
added: Cheese: Methods of chemical analysis; Biochemistry of cheese
ripening; Water activity and the composition of cheese; Growth and
survival of pathogenic and other undesirable microorganisms in
cheese; Mem brane processes in cheese technology, in Volume 1 and
North-European varieties; Cheeses of the former USSR; Mozzarella
and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's
and goats' milk in Volume 2. These new chapters were included
mainly to fill perceived deficiencies in the first edition. The
book provides an in-depth coverage of the principal scientific and
techno logical aspects of cheese. While it is intended primarily
for lecturers, senior students and researchers, production
management and quality control personnel should find it to be a
very valuable reference book. Although cheese production has become
increasingly scientific in recent years, the quality of the final
product is still not totally predictable. It is not claimed that
this book will provide all the answers for the cheese
scientist/technologist but it does provide the most com prehensive
compendium of scientific knowledge on cheese available.
Many of the desirable flavour and textural attributes of dairy
products are due to their lipid components; consequently, milk
lipids have, tradi tionally, been highly valued, in fact to the
exclusion of other milk components in many cases. Today, milk is a
major source of dietary lipids in western diets and although
consumption of milk fat in the form of butter has declined in some
countries, this has been offset in many cases by increasing
consumption of cheese and fermented liquid dairy products. This
text on milk lipids is the second in a series entitled Developments
in Dairy Chemistry, the first being devoted to milk proteins. The
series is produced as a co-ordinated treatise on dairy chemistry
with the objective of providing an authoritative reference source
for lecturers, researchers and advanced students. The biosynthesis,
chemical, physical and nutritional properties of milk lipids have
been reviewed in eight chapters by world experts. However, space
does not permit consideration of the more product-related aspects
of milk lipids which play major functional roles in several dairy
products, especially cheese, dehydrated milks and butter.
This volume is the third in the series on the chemistry and
physical chemistry of milk constituents. Volumes 1 and 2 dealt with
the com mercially more important constituents, proteins and lipids,
respectively. Although the constituents covered in this volume are
of less direct commercial importance than the former two, they are
nevertheless of major significance in the chemical, physical,
technological, nutritional and physiological properties of milk.
Lactose, the principal component of the milks of most species, is a
rather unique sugar in many respects---it has been referred to as
one of Nature's paradoxes. It is also the principal component in
concentrated and dehydrated dairy products, many of the properties
of which reflect those of lactose. The chemistry and principal
properties of lactose have been thoroughly researched over the
years and relatively little new information is available on these
aspects; this new knowledge, as well as some of the older
literature, is reviewed in Chapter 1."
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