Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents

By Patrick F. Fox and P.L.H. McSweeney

Book Overview

Lactose: Chemistry and Properties.- Solid and Liquid States of Lactose.- Significance of Lactose in Dairy Products.- Production and Uses of Lactose.- Galacto-oligosaccharides and Other Products Derived from Lactose.- Lactose Malabsorption.- Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products.- Milk Oligosaccharides.- Milk Salts: Technological Significance.- Nutritional Aspects of Minerals in Bovine and Human Milks.- Water in Dairy Products.- Fat-Soluble Vitamins and Vitamin C in Milk and Milk Products.- Vitamins in Milk and Dairy Products: B-Group Vitamins.- Flavours and Off-Flavours in Milk and Dairy Products.- Physico-chemical Properties of Milk.- Erratum to: IV. Significance of Lactose in Milk Powders.

• Format: Paperback
• Language: English
• ISBN: 1441927425
• ISBN13: 9781441927422
• Release Date: October 2010
• Publisher: Springer
• Length: 778 Pages
• Weight: 2.55 lbs.
• Dimensions: 1.8" x 6.0" x 9.0"