"Milk and products made from it affect the lives of a large proportion of the world’s population. Many dairy products are consumed at times and in places far removed from the point at which the milk was produced. This is made possible by the chemical and physical treatments and fractionations applied to milk by modern technology. These treatments are designed to preserve the nutritional value of the milk constituents in the form of palatable products. As food technology in general becomes more advanced and more sophisticated, there is less need for specific commodity technology; on the other hand, there is more need for specific knowledge of raw materials and the effects of various processing treatments on them." —From the Preface to Dairy Chemistry and Physics
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An authoritative and comprehensive treatise by two internationally-known authors which describes the chemical composition and properties of milk and its physical structures. Examines the biosynthesis and secretion of milk, the components of milk including carbohydrates, salt, lipids, fats, and proteins, and methods for analyzing these components. Tables and graphs used extensively.From the Inside Flap:
This authoritative volume offers a complete, integrated account of the chemistry and physics of milk. It describes milk in terms of composition and physical structure, properties of the constituents, and the chemical and physical changes that occur during processing and storage. Dairy Chemistry and Physics focuses primarily on bovine milk, although its nutritive values are later compared with those of human milk. While the book’s integration of principles and applications makes it especially useful for senior and graduate-level courses, Dairy Chemistry and Physics also serves as an important reference for researchers in food science and technology and for professionals involved in milk nutrition, production, processing, and inspection. Following an introduction to milk composition and structure, Dairy Chemistry and Physics discusses biosynthesis and the secretion of milk. The next six chapters consider the basic chemistry of milk constituents, including carbohydrates, salts, lipids, proteins, and enzymes. Four chapters concentrate on the colloidal and surface phenomena of milk, with discussions of general principles, casein micelles, fat globules, and the interaction of milk with air bubbles. The book’s intensive focus on the physical properties of milk include analysis of its density, optical properties, acidity, and oxidation reduction phenomena. Other important topics include: the extent and types of variability in the composition of bovine milk; the chemical changes that occur when milk is heated; the properties of milk concentrates; and a critique of analytical methods for composition. Dairy Chemistry and Physics contains numerous tables and graphs, and extensive appendices which detail the composition of milk and its products—their physical properties, nutritive values, and structural formulas.
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Book Description Wiley-Interscience, 1984. Book Condition: Good. 1st Edition. Ships from the UK. Former Library book. Shows some signs of wear, and may have some markings on the inside. Bookseller Inventory # GRP91912098