Notice bibliographique
- Notice
Type(s) de contenu et mode(s) de consultation : Texte noté : électronique
Titre(s) : Dairy chemistry and biochemistry [Texte électronique] / P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony
Édition : 2nd edition
Publication : Cham : Springer, 2015
Description matérielle : 1 ressource dématérialisée
Note(s) : Titre de l'écran-titre (visionné le 4 mars 2016). - Comprend des références bibliographiques
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
Autre(s) auteur(s) : Fox, P. F.
Fox, P. F.. Fonction indéterminée
Uniacke-Lowe, T.. Fonction indéterminée
McSweeney, Paul L.H.. Fonction indéterminée
O'Mahony, James A.. Fonction indéterminée
Indice(s) Dewey :
637.1 (23e éd.) = Production laitière ; 641.3 (23e éd.) = Aliments
Identifiants, prix et caractéristiques : ISBN 9783319148922
Identifiant de la notice : ark:/12148/cb44678667c
Notice n° :
FRBNF44678667
(notice reprise d'un réservoir extérieur)
Table des matières : 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.
