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Fundamentals of dairy chemistry

, : Fundamentals of dairy chemistry. Fundamentals of dairy chemistry ix+827p Illus

This book intended for advanced students and research workers in dairy science emphasizes aspects of dairy chemistry, dairy microbiology and dairy technology. There are chapters on the composition of milk and milk products; the proteins, lactose and vitamins of milk; the composition, properties and deterioration of lipids; and, the physical properties and equilibria in milk. The coagulation of milk, protein denaturization, rennin action, cheese chemistry, fermentations and frozen dairy products are also discussed. There is a subject index.

DOI: 10.3168/jds.S0022-0302(67)87593-3

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