We use cookies to provide essential features and services. By using our website you agree to our use of cookies .


COVID-19 Response at Fishpond

Read what we're doing...

Dairy Chemistry and Biochemistry


Product Description
Product Details

Table of Contents

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.

About the Author

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.

Ask a Question About this Product More...
Write your question below:
Look for similar items by category
Item ships from and is sold by Fishpond Retail Limited.
Back to top