Overview

This work is for those with a knowledge of basic food science who require a concise over view of dairy chemistry and biochemistry. As such it is suitable for those new to the dairy industry (and older hands who are changing direction, or need a quick reference source), in addition to post-graduate and advanced students. It is also a resource for food processors who use dairy materials as ingredients in their products. As the title suggests, emphasis is on chemical and biochemical aspects of dairy science. The aim has been to distil the information available in larger references dedicated to the subject, and so provide a manageable and easily readable digest. Detailed references and an index are included. The book should be of interest to food scientists and technologists within the dairy and allied industries.

Full Product Details

Author:   P. F. Fox ,  P. L. H. McSweeney
Publisher:   Chapman and Hall
Imprint:   Chapman and Hall
Edition:   1998 ed.
Dimensions:   Width: 15.60cm , Height: 2.60cm , Length: 23.40cm
Weight:   0.868kg
ISBN:  

9780412720000

ISBN 10:   0412720000
Pages:   478
Publication Date:   June 1998
Audience:   College/higher education ,  Professional and scholarly ,  General/trade ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Out of Print
Availability:   Out of print, replaced by POD  
We will order this item for you from a manufatured on demand supplier.

Table of Contents

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

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