Fundamentals of Dairy Chemistry by Noble P Wong

Fundamentals of Dairy Chemistry by Noble P Wong

Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun- damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: Nutritive Value of Dairy Foods and Chemistry of Processing. Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, Vitamins of Milk and Frozen Dairy Products. Some of the mate- rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac- ture.

SKU	Unavailable
ISBN 13	9780442204891
ISBN 10	0442204892
Title	Fundamentals of Dairy Chemistry
Author	Noble P Wong
Condition	Unavailable
Binding Type	Hardback
Publisher	Van Nostrand Reinhold Inc.,U.S.
Year published	1995-12-31
Number of pages	779
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.