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Dairy chemistry and biochemistry

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Dairy chemistry and biochemistry

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Dairy chemistry and biochemistry/ by P.F. Fox ... [et al.].
other author:	Fox, P.F.
Published:	Cham :Springer International Publishing : : 2015.,
Description:	xx, 584 p. :ill. (some col.), digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer eBooks
Subject:	Milk - Composition. -
Online resource:	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:

899447
Milk
--Composition.

LC Class. No.: SF253

Dewey Class. No.: 637.1

Dairy chemistry and biochemistry
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003 DE-He213
005 20160114132300.0
006 m d
007 cr nn 008maaau
008 160219s2015 gw s 0 eng d
020 $a 9783319148922 (electronic bk.)
020 $a 9783319148915 (paper)
024 7 $a 10.1007/978-3-319-14892-2 $2 doi
035 $a 978-3-319-14892-2
040 $a GP $c GP
041 0 $a eng
050 4 $a SF253
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 637.1 $2 23
090 $a SF253 $b .D134 2015
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.
650 0 $a Milk $x Composition. $3 899447
650 0 $a Milk $x Analysis. $3 2156323
650 0 $a Dairy products $x Composition. $3 697759
650 0 $a Dairy products $x Analysis. $3 2156324
650 1 4 $a Chemistry. $3 516420
650 2 4 $a Food Science. $3 890841
700 1 $a Fox, P.F. $3 2156322
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-14892-2
950 $a Chemistry and Materials Science (Springer-11644)