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Dairy Chemistry and Biochemistry 2nd Edition
Dairy Chemistry and Biochemistry 2nd Edition
Regular price
$35.00 USD
Regular price
$73.02 USD
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$35.00 USD
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ISBN
ISBN
978-3319148915
Authors
Authors
Edition Number
Edition Number
2nd
Copyright Year
Copyright Year
27 Jun. 2015
File Size
File Size
65 MB
Publisher
Publisher
Pages
Pages
604
Dairy Chemistry and Biochemistry
A comprehensive introduction to the chemistry and biochemistry of milk and dairy products, covering milk constituents, their properties and interactions, dairy processing, cheese and fermented milk, heat-induced changes, enzymes, bioactive compounds, and differences among species’ milk.
Key Features:
- Chemistry and biochemistry of milk
- Water, lipids, proteins, lactose, salts, and vitamins
- Indigenous and added enzymes
- Physical properties of milk
- Cheese and fermented milk chemistry
- Heat-induced changes during processing
- Bioactive compounds in milk
- Milk composition across different animal species
- Chemical aspects of dairy processing
- Suitable for senior students and dairy scientists
