Dairy Chemistry and Biochemistry

Dairy Chemistry and Biochemistry

Author: P. F. Fox

Publisher: Springer

ISBN: 9783319148922

Category: Technology & Engineering

Page: 584

View: 432

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.
Dairy Chemistry and Biochemistry
Language: en
Pages: 584

Dairy Chemistry and Biochemistry

Authors: P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony
Categories: Technology & Engineering
Type: BOOK - Published: 2015-06-19 - Publisher: Springer

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.
Advanced Dairy Chemistry
Language: en
Pages: 778

Advanced Dairy Chemistry

Authors: Paul L. H. McSweeney, Patrick F. Fox
Categories: Technology & Engineering
Type: BOOK - Published: 2009-04-20 - Publisher: Springer Science & Business Media

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor
Fundamentals of Dairy Chemistry
Language: en
Pages: 779

Fundamentals of Dairy Chemistry

Authors: Noble P. Wong
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935
Fundamentals of Cheese Science
Language: en
Pages: 587

Fundamentals of Cheese Science

Authors: P. F. Fox, Paul L. H. McSweeney, Timothy M. Cogan, Timothy P. Guinee
Categories: Technology & Engineering
Type: BOOK - Published: 2000 - Publisher: Springer Science & Business Media

Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology
Byproducts from Agriculture and Fisheries
Language: en
Pages: 744

Byproducts from Agriculture and Fisheries

Authors: Benjamin K. Simpson, Alberta N. Aryee, Fidel Toldrá
Categories: Technology & Engineering
Type: BOOK - Published: 2019-11-04 - Publisher: John Wiley & Sons

Ranging from biofuels to building materials, and from cosmetics to pharmaceuticals, the list of products that may be manufactured using discards from farming and fishery operations is extensive. Byproducts from Agriculture and Fisheries examines the procedures and technologies involved in this process of reconstitution, taking an environmentally aware approach as