Dairy chemistry and biochemistry [electronic resource] / P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony.
2015
SF253 .D35 2015eb
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Linked Resource
Online Access
Concurrent users
Unlimited
Authorized users
Authorized users
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Can lend chapters, not whole ebooks
Details
Title
Dairy chemistry and biochemistry [electronic resource] / P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony.
Edition
Second edition.
ISBN
9783319148922 electronic book
3319148923 electronic book
9783319148915
3319148923 electronic book
9783319148915
Published
Cham : Springer, 2015.
Language
English
Description
1 online resource (xx, 584 pages) : illustrations.
Other Standard Identifiers
10.1007/978-3-319-14892-2 doi
Call Number
SF253 .D35 2015eb
Dewey Decimal Classification
637/.1
Summary
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.
Bibliography, etc. Note
Includes bibliographical references and index.
Access Note
Access limited to authorized users.
Source of Description
Online resource; title from PDF title page (SpringerLink, viewed June 23, 2015).
Added Author
Fox, P. F., author.
Uniacke-Lowe, T., author.
McSweeney, P. L. H., author.
O'Mahony, J. A., author.
Uniacke-Lowe, T., author.
McSweeney, P. L. H., author.
O'Mahony, J. A., author.
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Online Access
Record Appears in
Online Resources > Ebooks
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Table of Contents
1.Production and Utilization of Milk
2.Lactose
3.Milk Lipids
4.Milk Proteins
5.Salts of Milk
6.Vitamins in Milk and Dairy Products
7.Water in Milk and Dairy Products
8.Physical Properties of Milk
9.Heat-induced changes in Milk
10.Enzymology of Milk and Dairy Products
11. Biologically Active Compounds in Milk
12.Chemistry and Biochemistry of Cheese
13.Chemistry and Biochemistry of Fermented Milk Products.
2.Lactose
3.Milk Lipids
4.Milk Proteins
5.Salts of Milk
6.Vitamins in Milk and Dairy Products
7.Water in Milk and Dairy Products
8.Physical Properties of Milk
9.Heat-induced changes in Milk
10.Enzymology of Milk and Dairy Products
11. Biologically Active Compounds in Milk
12.Chemistry and Biochemistry of Cheese
13.Chemistry and Biochemistry of Fermented Milk Products.