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Dairy chemistry and biochemistry P.F. Fox and P.L.H. McSweeney
Material type:
TextPublication details: London Blackie Academic & Professional 1998ISBN: - 0412720000
- 637 FOX
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Standard Loan | Moylish Library Main Collection | 637 FOX (Browse shelf(Opens below)) | 1 | Available | 39002000272006 |
Enhanced descriptions from Syndetics:
The book provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins) and of the chemical aspects of principal families of dairy products. It also covers applied aspects, such as heat-induced changes and the use of enzymes, and principal physical properties. This concise overview should be of value to all dairy scientists and students.
Includes bibliographical references and index
Table of contents provided by Syndetics
- Production and Utilization Of Milk
- Lactose
- Milk Lipids
- Milk Proteins
- Salts of Milk
- Vitamins in Milk and Dairy Products
- Water in Milk and Dairy Products
- Enzymology of Milk and Milk Products
- Heat-Induced Changes in Milk
- Chemistry and Biochemistry of Cheese and Fermented Milks
- Physical Properties of Milk