4502

Fox, P. F,author

2nd ed. 2015.

1 online resource (XX, 584 pages 295 illustrations, 26 illustrations in color.)

1.Production and Utilization of Milk -- 2.Lactose -- 3.Milk Lipids -- 4.Milk Proteins -- 5.Salts of Milk -- 6.Vitamins in Milk and Dairy Products -- 7.Water in Milk and Dairy Products -- 8.Physical Properties of Milk -- 9.Heat-induced changes in Milk -- 10.Enzymology of Milk and Dairy Products -- 11. Biologically Active Compounds in Milk -- 12.Chemistry and Biochemistry of Cheese -- 13.Chemistry and Biochemistry of Fermented Milk Products.

McSweeney, P. L. H, , O'Mahony, J. A, , Uniacke-Lowe, T,