Actions for Advanced Dairy Chemistry Volume 3 [electronic resource] : Lactose, water, salts and vitamins

Email RIS file
Bookmark
Report an Issue

Advanced Dairy Chemistry Volume 3 [electronic resource] : Lactose, water, salts and vitamins / edited by P. F. Fox

Author
Fox, P. F.
Published
Boston, MA : Springer US : Imprint: Springer, 1997.
Edition
Second edition.
Physical Description
XIV, 536 pages : online resource
Additional Creators
SpringerLink (Online service)
Access Online

Availability

I Want It
I Want It

Finding items...

Contents
1. Physical and chemical properties of lactose -- 2. Lactose: chemical derivatives -- 3. Lactose: enzymatic modification -- 4. Lactose: nutritional significance -- 5. Reaction chemistry of lactose: non-enzymatic degradation pathways and their significance in dairy products -- 6. The milk salts and their interaction with casein -- 7. Nutritional aspects of minerals in bovine and human milks -- 8. Water in milk products -- 9. Vitamins in milk and milk products -- 10. Flavours and off-flavours in milk and dairy products -- 11. Physico—chemical properties of milk.
Summary
This is the third volume in the series on the chemistry and physical properties 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. Advanced Dairy Chemistry Volume 3 is the most comprehensive book available on the subject. 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. This book is a second edition of the very successful third volume in the series Developments in Dairy Chemistry. Professor Fox, a world authority in this field, has pulled together an impressive international list of contributors, providing a title that will be great use to personnel working within the dairy industry and those in academics and research.
Subject(s)
ISBN
9781475744095
Digital File Characteristics
text file PDF
Note
AVAILABLE ONLINE TO AUTHORIZED PSU USERS.
Part Of
Springer eBooks
View MARC record | catkey: 11945139