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

• Corporate Author: SpringerLink (Online service)
• Other Authors: McSweeney, Paul. (Editor), Fox, Patrick F. (Editor)
• Format: Electronic
• Language: English
• Published: New York, NY : Springer New York : Imprint: Springer, 2009.
• Subjects: Chemistry.; Food science.; Food Science.; Chemistry/Food Science, general.
• Online Access: View fulltext via EzAccess

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 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lacto...

Table of Contents:

• Lactose: chemical and physical properties and significance to dairy products
• Lactose hydrolysis and enzymatic derivatives
• Galactooligosacchaides
• Lactose malabsorption
• Reaction chemistry of lactose ( including Maillard reaction)
• Oligosaccharides indigenous to milk
• Milk salts: technological significance
• Milk salts: nutritional aspects
• Water in dairy products
• Vitamins in milk and dairy products: A, D, E, K, C
• Vitamins in milk and dairy products: B-group vitamins
• Hormones and biologically active compounds in milk
• Flavours and off-flavours in milk and dairy products
• Physico-chemical properties of milk
• Index.