Advanced Dairy Chemistry: Proteins
Author:   P. F. Fox
Publisher:   Kluwer Academic Publishers Group
Edition:   2nd Revised edition
ISBN:  

9780751403114


Pages:   781
Publication Date:   October 1992
Format:   Hardback
Availability:   Out of stock   Availability explained


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Advanced Dairy Chemistry: Proteins


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Overview

Patrick Foxbs multivolume Advanced Dairy Chemistry series was first published in four volumes in the early 1980s and revised in three volumes in the early 1990s. The series is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins lipds, and lactose. This book is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids.

Full Product Details

Author:   P. F. Fox
Publisher:   Kluwer Academic Publishers Group
Imprint:   Kluwer Academic / Plenum Publishers
Edition:   2nd Revised edition
Weight:   1.260kg
ISBN:  

9780751403114


ISBN 10:   0751403113
Pages:   781
Publication Date:   October 1992
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Out of Print
Availability:   Out of stock   Availability explained

Table of Contents

Analytical Methods For Milk Proteins. Chemistry of the Caseins. Casein Association and Micelle Formation. B-lactalbumin. Immunoglobulins of the Mammary Secretions. Biological Properties of Milk Proteins. Indigenous Enzymes in Milk. Production, Functional Properties and Utilization of Milk Protein Products. Genetic Polymorphism of Milk Proteins. Nutritional Aspects of Milk Proteins. Biosynthesis of Milk Protein. Molecular Modeling and Genetic Engineering of Milk Proteins. The Enzymatic Coagulation of Milk. Heat Stability of Milk. Ethanol Stability. Age Gelation of Sterilized Milks. Aspects of Proteins in Milk Powder Manufacture. Index

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