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Dairy chemistry and biochemistry

Fox, P.F.

Dairy chemistry and biochemistry

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Dairy chemistry and biochemistryby P.F. Fox ... [et al.].
其他作者:	Fox, P.F.
出版者:	Cham :Springer International Publishing :2015.
面頁冊數:	xx, 584 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer eBooks
標題:	MilkComposition.
電子資源:	http://dx.doi.org/10.1007/978-3-319-14892-2
ISBN:	9783319148922 (electronic bk.)

Dairy chemistry and biochemistry
Dairy chemistry and biochemistry[electronic resource] /by P.F. Fox ... [et al.]. - 2nd ed. - Cham :Springer International Publishing :2015. - xx, 584 p. :ill. (some col.), digital ;24 cm.

1.Production and Utilization of Milk -- 2.Lactose -- 3.Milk Lipids -- 4.Milk Proteins -- 5.Salts of Milk -- 6.Vitamins in Milk and Dairy Products -- 7.Water in Milk and Dairy Products -- 8.Physical Properties of Milk -- 9.Heat-induced changes in Milk -- 10.Enzymology of Milk and Dairy Products -- 11. Biologically Active Compounds in Milk -- 12.Chemistry and Biochemistry of Cheese -- 13.Chemistry and Biochemistry of Fermented Milk Products.

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.

ISBN: 9783319148922 (electronic bk.)

Standard No.: 10.1007/978-3-319-14892-2doiSubjects--Topical Terms:

275311
Milk
--Composition.

LC Class. No.: SF253

Dewey Class. No.: 637.1

Dairy chemistry and biochemistry
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245 0 0 $a Dairy chemistry and biochemistry $h [electronic resource] / $c by P.F. Fox ... [et al.].
250 $a 2nd ed.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2015.
300 $a xx, 584 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a 1.Production and Utilization of Milk -- 2.Lactose -- 3.Milk Lipids -- 4.Milk Proteins -- 5.Salts of Milk -- 6.Vitamins in Milk and Dairy Products -- 7.Water in Milk and Dairy Products -- 8.Physical Properties of Milk -- 9.Heat-induced changes in Milk -- 10.Enzymology of Milk and Dairy Products -- 11. Biologically Active Compounds in Milk -- 12.Chemistry and Biochemistry of Cheese -- 13.Chemistry and Biochemistry of Fermented Milk Products.
520 $a 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.
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650 0 $a Milk $x Analysis. $3 726357
650 0 $a Dairy products $x Composition. $3 348182
650 0 $a Dairy products $x Analysis. $3 726358
650 1 4 $a Chemistry. $3 188628
650 2 4 $a Food Science. $3 274110
700 1 $a Fox, P.F. $3 726356
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856 4 0 $u http://dx.doi.org/10.1007/978-3-319-14892-2
950 $a Chemistry and Materials Science (Springer-11644)