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Dairy Chemistry and Biochemistry by [Fox, P. F., Uniacke-Lowe, T., McSweeney, P. L. H., O'Mahony, J. A.]

Dairy Chemistry and Biochemistry Kindle Edition

5.0 out of 5 stars 1 customer review

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Length: 606 pages

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Product description

From the Back Cover

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.

About the Author

P. F. Fox, Emeritus Professor of Food Chemistry.

T. Uniacke-Lowe, Senior Technical Officer.

P. L. H. McSweeney, Professor of Food Chemistry.

 J. A. O’ Mahony, Lecturer in Food Chemistry, all at the School of Food and Nutritional Sciences, University College, Cork, Ireland.

Product details

  • Format: Kindle Edition
  • File Size: 8211 KB
  • Print Length: 584 pages
  • Publisher: Springer; 2 edition (19 Jun. 2015)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B0101JVIUA
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Enhanced Typesetting: Not Enabled
  • Average Customer Review: 5.0 out of 5 stars 1 customer review
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15 May 2017
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Most helpful customer reviews on 4.1 out of 5 stars 2 reviews
M. Bryant
5.0 out of 5 starsGreat resource for Dairy science
9 February 2017 - Published on
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One person found this helpful.
Isaya Ketto
3.0 out of 5 starsThree Stars
9 September 2015 - Published on
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