Dairy Chemistry and Biochemistry

• Κύριοι συγγραφείς: Fox, P. F. (Συγγραφέας), Uniacke-Lowe, T. (Συγγραφέας), McSweeney, P. L. H. (Συγγραφέας), O'Mahony, J. A. (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2015.
• Έκδοση: 2nd ed. 2015.
• Θέματα: Chemistry.; Food > Biotechnology.; Food Science.

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 m...

Πίνακας περιεχομένων:

• 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.