Advanced Analytical Techniques In Dairy Chemistry

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Advanced Analytical Techniques in Dairy Chemistry

Author : Kamal Gandhi
Publisher : Springer
ISBN 13 : 9781071619391
Total Pages : 270 pages
Book Rating : 4.6/5 (193 download)

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Book Synopsis Advanced Analytical Techniques in Dairy Chemistry by : Kamal Gandhi

Download or read book Advanced Analytical Techniques in Dairy Chemistry written by Kamal Gandhi and published by Springer. This book was released on 2022-01-30 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book comprehensively covers in an easy-to-understand language, the principles and working of advanced analytical techniques used in Dairy Chemistry research. It begins with the basic laboratory techniques and progresses towards techniques like spectroscopy, membrane processes, western blotting etc. It provides step-by-step protocols and troubleshooting guides for easy reproduction. These one-of-a-kind protocols book is specifically designed for techniques used in Dairy Science research. It discusses all the necessary steps in different techniques, starting from sample preparations, standardizations and safety measures. It discusses the different techniques in assessing the quality of milk and milk products especially concerning to adulteration. It also includes the techniques used in assessing the active components in functional foods. The book is meant for students and researchers working in the field of Dairy and Food science. It is also useful for experts in the Dairy Industry.

Advanced Dairy Chemistry Volume 2: Lipids

Author : Patrick F. Fox
Publisher : Springer Science & Business Media
ISBN 13 : 0387288139
Total Pages : 816 pages
Book Rating : 4.3/5 (872 download)

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Book Synopsis Advanced Dairy Chemistry Volume 2: Lipids by : Patrick F. Fox

Download or read book Advanced Dairy Chemistry Volume 2: Lipids written by Patrick F. Fox and published by Springer Science & Business Media. This book was released on 2007-04-25 with total page 816 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, 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. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B

Author : P. F. Fox
Publisher : Springer Science & Business Media
ISBN 13 : 9780306472718
Total Pages : 656 pages
Book Rating : 4.4/5 (727 download)

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Book Synopsis Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B by : P. F. Fox

Download or read book Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B written by P. F. Fox and published by Springer Science & Business Media. This book was released on 2003 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advanced Dairy Chemistry-1. Proteins addresses the most commercially important constituents of milk in terms of their roles in nutrition and as functional components in foods. This third edition, which is the work of dairy scientists and other experts from around the world, provides detailed scientific information on all aspects of milk proteins.An extensively revised Table of Contents includes more chapter-level headings to make the material more accessible and highlights a number of key topics, such as methods for resolving and identifying proteins, biologically and physiologically active proteins, molecular genetics and functional milk proteins-all of which have assumed increased importance in recent years.All chapters from the second edition have been completely updated and coverage of the biological properties and stability of milk proteins has been enhanced greatly. The book has been expanded from 18 chapters in the second edition to 29 chapters and is divided into two parts: Part A (Chapters 1-11) describes the more basic aspects of milk proteins, while Part B (Chapters 12-29) reviews the more applied aspects. New topics include an overview of the milk protein system, allergenicity of milk proteins, bioactive peptides, genetic engineering of milk proteins, and certain additional chapters on protein-rich dairy products.This authoritative work summarizes current knowledge on milk proteins and suggests areas for future work.

Handbook of Dairy Foods Analysis

Author : Leo M.L. Nollet
Publisher : CRC Press
ISBN 13 : 1420046322
Total Pages : 920 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Handbook of Dairy Foods Analysis by : Leo M.L. Nollet

Download or read book Handbook of Dairy Foods Analysis written by Leo M.L. Nollet and published by CRC Press. This book was released on 2009-11-04 with total page 920 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B

Author : Patrick F. Fox
Publisher : Springer
ISBN 13 : 1441986022
Total Pages : 1356 pages
Book Rating : 4.4/5 (419 download)

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Book Synopsis Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B by : Patrick F. Fox

Download or read book Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B written by Patrick F. Fox and published by Springer. This book was released on 2013-09-24 with total page 1356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable advances in the study of milk proteins, which are reflected in changes to this book. All topics included in the second edition are retained in the current edition, which has been updated and considerably expanded from 18 to 29 chapters. Owing to its size, the book is divided into two parts; Part A (Chapters 1-11) describes the more basic aspects of milk proteins while Part B (Chapters 12-29) reviews the more applied aspects. Chapter 1, a new chapter, presents an overview of the milk protein system, especially from an historical viewpoint. Chapters 2-5, 7-9, 15, and 16 are revisions of chapters in the second edition and cover analytical aspects, chemical and physiochemical properties, biosynthesis and genetic polymorphism of the principal milk proteins. Non-bovine caseins are reviewed in Chapter 6.

Challenges to Contemporary Dairy Analytical Techniques

Author : Royal Society of Chemistry (Great Britain). Food Chemistry Group
Publisher : CRC Press
ISBN 13 :
Total Pages : 356 pages
Book Rating : 4.:/5 (45 download)

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Book Synopsis Challenges to Contemporary Dairy Analytical Techniques by : Royal Society of Chemistry (Great Britain). Food Chemistry Group

Download or read book Challenges to Contemporary Dairy Analytical Techniques written by Royal Society of Chemistry (Great Britain). Food Chemistry Group and published by CRC Press. This book was released on 1984 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Advanced Dairy Chemistry

Author : Paul L. H. McSweeney
Publisher : Springer Science & Business Media
ISBN 13 : 0387848657
Total Pages : 794 pages
Book Rating : 4.3/5 (878 download)

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Book Synopsis Advanced Dairy Chemistry by : Paul L. H. McSweeney

Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer Science & Business Media. This book was released on 2009-04-20 with total page 794 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.

Analytical Methods for Milk and Milk Products

Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1003834698
Total Pages : 411 pages
Book Rating : 4.0/5 (38 download)

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Book Synopsis Analytical Methods for Milk and Milk Products by : Megh R. Goyal

Download or read book Analytical Methods for Milk and Milk Products written by Megh R. Goyal and published by CRC Press. This book was released on 2024-02-20 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is a new three-volume set that comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products. This volume presents the main analytical techniques and methodologies and their application to the compounds involved in nutritional and technological quality of milk and milk products. It covers the sampling methods and chemical analysis of milk, highlighting the standard methods used for calibration of different glassware, sampling procedures of milk and milk products, and the physicochemical and compositional aspects and assessment of the quality of raw milk intended for processing and manufacturing. The book describes the compositional analysis of frozen and fat-rich products, including the physicochemical and compositional analysis of dairy products that include cream, butter, butter oil, clarified fat (ghee), ice cream, and frozen desserts. Each of the laboratory exercises includes an introduction, objective, principle of method, chemicals and apparatus required, sample preparation, experimentation, data collection sheet and calculations, and resource materials. The other volumes are: Volume 2: Physicochemical Analysis of Concentrated, Coagulated, and Fermented Products Volume 3: Microbiological Analysis, Isolation, and Characterization Together, these three volumes are a complete and thorough reference on analytical methods for milk and milk products.

Advanced Dairy Chemistry

Author : Paul L. H. McSweeney
Publisher : Springer Nature
ISBN 13 : 3030925854
Total Pages : 572 pages
Book Rating : 4.0/5 (39 download)

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Book Synopsis Advanced Dairy Chemistry by : Paul L. H. McSweeney

Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer Nature. This book was released on 2022-10-20 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the late 1990s and again in the 2000s and 2010s. For nearly four decades, the series has been the leading reference source on dairy chemistry and is now in its fourth edition. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, fourth edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, and the behaviour of water in dairy products and the physical properties of milk. Most topics covered in the third edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk and some chapters from earlier editions are consolidated.

Analytical Methods for Food and Dairy Powders

Author : Pierre Schuck
Publisher : John Wiley & Sons
ISBN 13 : 0470655984
Total Pages : 253 pages
Book Rating : 4.4/5 (76 download)

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Book Synopsis Analytical Methods for Food and Dairy Powders by : Pierre Schuck

Download or read book Analytical Methods for Food and Dairy Powders written by Pierre Schuck and published by John Wiley & Sons. This book was released on 2012-04-23 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Written from a practical perspective, each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method. The authors guide the reader through all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis. Instructions on accurate measurement and expression of results are included, and each chapter is richly illustrated with original data and worked examples. Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, which will be required reading for anyone involved in the development and manufacture of powdered food products. Food and dairy scientists based in industry will find it essential for new product development and improved quality control, while researchers in the laboratory will especially value the new techniques it comprises.

Guidebook on Spectroscopic Techniques for Undergraduate Students

Author : Bhawna Pareek
Publisher : RSYN EDUCATION
ISBN 13 : 936128259X
Total Pages : 224 pages
Book Rating : 4.3/5 (612 download)

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Book Synopsis Guidebook on Spectroscopic Techniques for Undergraduate Students by : Bhawna Pareek

Download or read book Guidebook on Spectroscopic Techniques for Undergraduate Students written by Bhawna Pareek and published by RSYN EDUCATION. This book was released on 2024-01-26 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlock the Power of Spectroscopy for Analysis Spectroscopy provides critical insights into chemical structures and properties. This book offers an in-depth guide to Four essential spectroscopy techniques for every chemist's toolkit: UV-Vis, IR, Mass, and NMR. Learn the theoretical foundations that make spectroscopy possible. Master the instrumentation involved in modern spectroscopic analysis. Discover practical applications from molecular identification to structural elucidation. Whether you are new to spectroscopy or looking to deepen your expertise, this book has you covered. Key Features: · Comprehensive overview of UV-Vis, IR, Mass, and NMR spectroscopic techniques · Plain explanations of fundamental principles behind spectroscopy · Detailed guidance on instrumentation, equipment, and procedures · Practical examples demonstrating spectroscopic analysis in chemical research. · Extensive illustrations and spectra to enhance understanding. · Chapter summaries and practice questions for testing knowledge Written by leading experts in analytical chemistry, this book combines deep scientific rigor with accessibility and relevance. It empowers chemistry students and working professionals to advance their skills and careers through a fuller command of essential spectroscopy techniques.

Advanced Dairy Chemistry-2

Author : P. F. Fox
Publisher : Springer Science & Business Media
ISBN 13 : 9780412606205
Total Pages : 468 pages
Book Rating : 4.6/5 (62 download)

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Book Synopsis Advanced Dairy Chemistry-2 by : P. F. Fox

Download or read book Advanced Dairy Chemistry-2 written by P. F. Fox and published by Springer Science & Business Media. This book was released on 1992 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Until relatively recently, milk was valued mainly for its fat content. Although their importance in milk products has decreased, milk lipids have many interesting, even unique, functional and organoleptic properties and are still the subject of considerable research. This is a comprehensive book covering the chemical, physical and rheological properties of milk lipids, their status as an emulsion in milk and milk products, their biosynthesis, chemical stability, nutritional aspects and their role in consumer acceptability of dairy products.

Advanced Dairy Chemistry, Volume 2

Author : Paul L. H. McSweeney
Publisher : Springer Nature
ISBN 13 : 3030486869
Total Pages : 497 pages
Book Rating : 4.0/5 (34 download)

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Book Synopsis Advanced Dairy Chemistry, Volume 2 by : Paul L. H. McSweeney

Download or read book Advanced Dairy Chemistry, Volume 2 written by Paul L. H. McSweeney and published by Springer Nature. This book was released on 2020-12-08 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, 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. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.

Analytical Methods for Food and Dairy Powders

Author : Pierre Schuck
Publisher : John Wiley & Sons
ISBN 13 : 1118307429
Total Pages : 253 pages
Book Rating : 4.1/5 (183 download)

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Book Synopsis Analytical Methods for Food and Dairy Powders by : Pierre Schuck

Download or read book Analytical Methods for Food and Dairy Powders written by Pierre Schuck and published by John Wiley & Sons. This book was released on 2012-02-13 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Written from a practical perspective, each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method. The authors guide the reader through all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis. Instructions on accurate measurement and expression of results are included, and each chapter is richly illustrated with original data and worked examples. Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, which will be required reading for anyone involved in the development and manufacture of powdered food products. Food and dairy scientists based in industry will find it essential for new product development and improved quality control, while researchers in the laboratory will especially value the new techniques it comprises.

Challenges to Contemporary Dairy Analytical Techniques

Author :
Publisher :
ISBN 13 :
Total Pages : 364 pages
Book Rating : 4.2/5 (34 download)

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Book Synopsis Challenges to Contemporary Dairy Analytical Techniques by :

Download or read book Challenges to Contemporary Dairy Analytical Techniques written by and published by . This book was released on 1984 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Dairy Processing: Advanced Research to Applications

Author : Jagrani Minj
Publisher : Springer Nature
ISBN 13 : 9811526087
Total Pages : 358 pages
Book Rating : 4.8/5 (115 download)

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Book Synopsis Dairy Processing: Advanced Research to Applications by : Jagrani Minj

Download or read book Dairy Processing: Advanced Research to Applications written by Jagrani Minj and published by Springer Nature. This book was released on 2020-04-10 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.

Advanced Dairy Chemistry Volume 3

Author : P. F. Fox
Publisher : Springer Science & Business Media
ISBN 13 : 9780412630200
Total Pages : 556 pages
Book Rating : 4.6/5 (32 download)

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Book Synopsis Advanced Dairy Chemistry Volume 3 by : P. F. Fox

Download or read book Advanced Dairy Chemistry Volume 3 written by P. F. Fox and published by Springer Science & Business Media. This book was released on 1992 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the third volume in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the commercially important constituents proteins and lipids, respectively. Although the constituents dealt with in this volume are of less commercial importance, they are, nevertheless, of major significance in the chemical, physical, technological, nutritional and physiological properties of milk and milk products. The constituents of milk dealt with in this volume are lactose, water, milk salts and vitamins. The chemical and enzymatic modification of lactose and the physico-chemical properties of milk are also discussed.