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Advanced Dairy Chemistry, Vol 1B, Proteins: Applied Aspects, 4th Edition

Advanced Dairy Chemistry, Vol 1B, Proteins: Applied Aspects, 4th Edition

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ISBN

978-1493928002

Authors

Paul L. H. McSweeney (Editor), James A. O'Mahony (Editor)

Edition Number

4th

Copyright Year

30 October 2015

File Size

140 MB

Publisher

Springer

Pages

1215

Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects

A specialized reference on the applied chemistry, functionality, and technological use of milk proteins in dairy science and food processing.

Key Features

  • Applied chemistry of milk proteins
  • Casein and whey protein ingredients
  • Protein denaturation, aggregation, and gelation
  • Heat stability and protein stability in milk
  • Rehydration properties of dairy protein powders
  • Sensory properties of dairy protein ingredients
  • Food and dairy processing applications
  • Physicochemical properties of milk proteins
  • Useful for dairy scientists, food chemists, technologists, and researchers
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