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Torrent Description
 Dairy Chemistry and Biochemistry (2nd Ed) by P. F. Fox and T. Uniacke-Lowe Springer | June 2015 | ISBN: 3319148915 | PDF | 606 Pages | 16.9 mb 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. About the Authors P. F. Fox, Emeritus Professor of Food Chemistry. T. Uniacke-Lowe, Senior Technical Officer. P. L. H. McSweeney, Professor of Food Chemistry. J. A. Oâ™ Mahony, Lecturer in Food Chemistry, all at the School of Food and Nutritional Sciences, University College, Cork, Ireland. CONTENTS 1 Production and Utilization of Milk .... 1 2 Lactose .... 21 3 Milk Lipids .... 69 4 Milk Proteins .... 145 5 Salts of Milk .... 241 6 Vitamins in Milk and Dairy Products .... 271 7 Water in Milk and Dairy Products.... 299 8 Physical Properties of Milk .... 321 9 Heat-Induced Changes in Milk .... 345 10 Enzymology of Milk and Milk Products .... 377 11 Biologically Active Compounds in Milk .... 415 12 Chemistry and Biochemistry of Cheese .... 499 13 Chemistry and Biochemistry of Fermented Milk Products .... 547 Index .... 569 NOTE: If you have trouble reading this book with Adobe reader, then please use some other better reader like Foxit or Sumatra. 
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