Dairy Chemistry and Biochemistry

Dairy Chemistry and Biochemistry

12 $

by P. F. Fox

Category:

    Dairy Chemistry and Biochemistry 

    by P. F. Fox

    This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
     

    Product details

    • Hardcover: 584 pages
    • Publisher: Springer; 2nd ed. 2015 edition (June 21, 2015)
    • Language: English
      • Type : PDF 

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