Advanced dairy chemistry. Volume 3, Lactose, water, salts and minor constituents.
McSweeney, P. L. H., editor.; O'Mahony, James A., editor.; Kelly, Alan (Alan L.), editor.
2022
SF251
Available Online

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Title Advanced dairy chemistry. Volume 3, Lactose, water, salts and minor constituents.
Edition Fourth edition / Paul L.H. McSweeney, James A. O'Mahony, Alan L. Kelly, editors.
ISBN 9783030925857 (electronic bk.)
3030925854 (electronic bk.)
9783030925840
3030925846
DOI https://doi.org/10.1007/978-3-030-92585-7
Published Cham : Springer, [2022]
Copyright ©2022
Language English
Description 1 online resource (xvi, 562 pages) : illustrations (some color)
Item Number 10.1007/978-3-030-92585-7 doi
Call Number SF251
Dewey Decimal Classification 637/.1
Summary The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the late 1990s and again in the 2000s and 2010s. For nearly four decades, the series has been the leading reference source on dairy chemistry and is now in its fourth edition. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, fourth edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, and the behaviour of water in dairy products and the physical properties of milk. Most topics covered in the third edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk and some chapters from earlier editions are consolidated.
Note Previous edition: 2009.
Bibliography, etc. Note Includes bibliographical references and index.
Access Note Access limited to authorized users.
Source of Description Description based on print version record.
Added Author McSweeney, P. L. H., editor.
O'Mahony, James A., editor.
Kelly, Alan (Alan L.), editor.
Available in Other Form Advanced dairy chemistry. Volume 3, Lactose, water, salts and minor constituents.
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Lactose: Chemistry and Properties
Solid and Liquid States of Lactose
Significance of Lactose in Dairy Products
Production and Uses of Lactose
Galactooligosaccharides
Lactose Malabsorption
Indigenous Milk Oligosaccharides
Milk Salts
Minerals in milk: concentration and effects of dairy processing
Vitamins and minerals in milk: concentration and effects of dairy processing
Water in dairy products
Physico-chemical properties of milk.

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