Dairy Chemistry And Biochemistry Pdf

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FUNDAMENTALS OF DAIRY CHEMISTRY 3 RD EDITION

The principal constituents of milk are water, fat, proteins, lactose milk sugar and minerals salts. Milk also contains trace amounts of other substances such as pigments, enzymes, vitamins, phospholipids substances with fatlike properties , and gases. The residue left when water and gases are removed is called the dry matter DM or total solids content of the milk. Milk is a very complex product. In order to describe the various constituents of milk and how they are affected by the various stages of treatment in the dairy, it is necessary to resort to chemical terminology. This chapter on the chemistry of milk therefore begins with a brief review of some basic chemical concepts.

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Dairy Chemistry and Biochemistry

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Dairy Chemistry and Biochemistry

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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.

Preface xiii General references on dairy chemistry xv. FOX and P. ISBN 0 0 All rights reserved.

Dairy Chemistry And Biochemistry (2nd Ed)(gnv64).pdf

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