Fundamentals of Dairy Chemistry 3rd Edition

 Fundamentals of Dairy Chemistry

Fundamentals of Dairy Chemistry by Robert Jenness, Elmer H. Marth, Noble P. Wong, and Mark Keeney explores the chemical composition, properties, and reactions of milk and dairy products. It examines the major milk constituents, including proteins, fats, carbohydrates, minerals, and vitamins, and explains how they influence dairy processing, product quality, and stability. This reference supports students, researchers, and professionals in dairy science, food chemistry, and dairy technology.

Key Features:

• Explores the chemical composition and properties of milk
• Examines milk proteins and their functional characteristics
• Explains milk fat composition and lipid chemistry
• Covers lactose and other important milk carbohydrates
• Discusses minerals, vitamins, and other minor milk constituents
• Explains chemical and physical changes during dairy processing
• Examines factors affecting milk stability and product quality
• Connects dairy chemistry with food processing and preservation
• Supports understanding of the scientific principles behind dairy products
• Serves as a reference for students and professionals in dairy science and food technolog