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.
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.