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.P. F. Fox, Emeritus Professor of Food Chemistry.
T. Uniacke-Lowe, Senior Technical Officer.
P. L. H. McSweeney, Professor of Food Chemistry.
J. A. O’ Mahony, Lecturer in Food Chemistry, all at the School of Food and Nutritional Sciences, University College, Cork, Ireland.
| SKU | Unavailable |
| ISBN 13 | 9783319148915 |
| ISBN 10 | 3319148915 |
| Title | Dairy Chemistry and Biochemistry |
| Author | P F Fox |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Springer International Publishing AG |
| Year published | 2015-06-27 |
| Number of pages | 584 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |