Advanced Dairy Chemistry

Volume 3: Lactose, Water, Salts and Minor Constituents

Paul L. H. McSweeney, James A. O'Mahony, Alan L. Kelly (Herausgeber)

Buch | Hardcover

XVI, 562 Seiten

2022 | 4th ed. 2022
Springer International Publishing (Verlag)
978-3-030-92584-0 (ISBN)

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lt;p>The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the late 1990s and again in the 2000s and 2010s. For nearly four decades, the series has been the leading reference source on dairy chemistry and is now in its fourth edition.

Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, fourth edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, and the behaviour of water in dairy products and the physical properties of milk.

Most topics covered in the third edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk and some chapters from earlier editions are consolidated.

lt;p>Paul L.H. McSweeney is Professor of Food Chemistry in the School of Food and Nutritional Sciences, University College, Cork, Ireland.

Patrick F. Fox was Professor and Head of the Department of Food Chemistry at University College, Cork, Ireland, from 1969 to 1997; he retired in December 1997 and is now Emeritus Professor of Food Chemistry.

Alan L. Kelly is Professor of Food Chemistry in the School of Food and Nutritional Sciences, University College, Cork, Ireland.

Lactose: Chemistry and Properties.- Solid and Liquid States of Lactose.- Significance of Lactose in Dairy Products.- Production and Uses of Lactose.- Galactooligosaccharides.- Lactose Malabsorption.- Indigenous Milk Oligosaccharides.- Milk Salts.- Minerals in milk: concentration and effects of dairy processing.- Vitamins and minerals in milk: concentration and effects of dairy processing.- Water in dairy products.- Physico-chemical properties of milk.

Erscheinungsdatum	25.08.2022
Zusatzinfo	XVI, 562 p. 83 illus., 22 illus. in color.
Verlagsort	Cham
Sprache	englisch
Maße	155 x 235 mm
Gewicht	982 g
Themenwelt	Naturwissenschaften ► Biologie ► Biochemie
	Naturwissenschaften ► Biologie ► Genetik / Molekularbiologie
	Technik ► Lebensmitteltechnologie
Schlagworte	dairy science • Hydrolysis • Lactose • milk • Oligosaccharides • proteins
ISBN-10	3-030-92584-6 / 3030925846
ISBN-13	978-3-030-92584-0 / 9783030925840
Zustand	Neuware