Fundamentals of Dairy Chemistry

Noble P. Wong (Autor)

Buch | Softcover

779 Seiten

1995 | 3rd ed. 1988
Van Nostrand Reinhold Inc.,U.S. (Verlag)
978-0-442-20489-1 (ISBN)

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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 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac ture.

1. Composition of Milk.- 2. Composition of Milk Products.- 3. Proteins of Milk.- 4. Lipid Composition and Properties.- 5. Lipids of Milk: Deterioration.- 6. Lactose.- 7. Nutritive Value of Dairy Foods.- 8. Physical Properties of Milk.- 9. Physical Equilibria: Proteins.- 10. Physical Equilibria: Lipid Phase.- 11. Milk Coagulation and Protein Denaturation.- 12. Milk-Clotting Enzymes and Cheese Chemistry Part I-Milk-Clotting Enzymes.- II-Cheese Chemistry.- 13. Fermentations.- 14. Chemistry of Processing.

Erscheint lt. Verlag	31.12.1995
Zusatzinfo	XI, 779 p.
Verlagsort	New York
Sprache	englisch
Maße	152 x 229 mm
Themenwelt	Naturwissenschaften ► Chemie ► Technische Chemie
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-442-20489-2 / 0442204892
ISBN-13	978-0-442-20489-1 / 9780442204891
Zustand	Neuware