Dairy Chemistry And Biochemistry 2Ed (Hb 2015) Hardcover

This book offers the most thorough introduction available to the chemistry and biochemistry of milk. It comprehensively details the main components of milk, including water, fats, proteins, lactose, salts, vitamins, and naturally occurring enzymes. Additionally, it explores the chemical processes involved in making cheese and fermented milk products, as well as various dairy processing techniques. The book also examines changes in milk caused by heat, the application of added enzymes in dairy production, the key physical characteristics of milk, the presence of beneficial bioactive compounds, and a comparison of milk from different animal species. It is specifically written for advanced students and professionals working in the field of dairy science.