TY  - GEN
N2  - 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.
DO  - 10.1007/978-3-319-14892-2
DO  - doi
AB  - 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.
T1  - Dairy chemistry and biochemistry
AU  - Fox, P. F.,
AU  - Uniacke-Lowe, T.,
AU  - McSweeney, P. L. H.,
AU  - O'Mahony, J. A.,
ET  - Second edition.
CN  - SF253
ID  - 727827
KW  - Milk
KW  - Milk
KW  - Dairy products
KW  - Dairy products
SN  - 9783319148922
SN  - 3319148923
TI  - Dairy chemistry and biochemistry
LK  - https://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-14892-2
UR  - https://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-14892-2
ER  -