Dairy chemistry and biochemistry. (2015)

• Record Type: Book
• Further Information: Note: P.F. Fox, T. Uniacke-Lowe, P.L.H. McSweeney, J.A. O'Mahony.
• Authors: Fox, P. F; Uniacke-Lowe, T; McSweeney, P. L. H; O'Mahony, J. A
• Contents: 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.
• Edition: Second edition
• Publisher Details: Cham : Springer
• Publication Date: 2015
• Extent: 1 online resource (xx, 584 pages), illustrations (some color)
• Subjects: 637/.1; Chemistry; Milk -- Composition; Milk -- Analysis; Dairy products -- Composition; Dairy products -- Analysis; Dairy products -- Analysis; Dairy products -- Composition; Milk -- Analysis; Milk -- Composition; Food science; Technology & Engineering -- Food Science; Food & beverage technology; Electronic books; Electronic books
• Languages: English
• ISBNs: 9783319148922; 3319148923; 3319148915; 9783319148915
• Related ISBNs: 9783319148915
• Notes: Note: Includes bibliographical references and index.; Note: Online resource; title from PDF title page (SpringerLink, viewed June 23, 2015).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.