Dairy chemistry and biochemistry

摘要: This book is the most comprehensive introductory text on chemistry and biochemistry of milk. It provides a description principal constituents milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) chemical aspects cheese fermented milks various dairy processing operations. also covers heat-induced changes in milk, use exogenous enzymes processing, physical properties bioactive compounds comparison different species. designed to meet needs senior students scientists general