The Leading eBooks Store Online 4,391,687 members ⚫ 1,493,850 ebooks

New to eBooks.com?

Learn more

Advanced Dairy Chemistry

Volume 3: Lactose, Water, Salts and Minor Constituents

Advanced Dairy Chemistry by Paul L. H. McSweeney
Buy this eBook
US$ 209.00
(If any tax is payable it will be calculated and shown at checkout.)

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.

Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products.

Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk.

P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.

Springer New York; April 2009
793 pages; ISBN 9780387848655
Read online, or download in secure PDF format
Title: Advanced Dairy Chemistry
Author: Paul L. H. McSweeney; Patrick F. Fox
 
  • News
  • Contents
No entry found