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

ISBN-13: 9780387848648 / Angielski / Twarda / 2009 / 778 str.

Paul L. H. McSweeney

Opis

This volume reviews the extensive literature on lactose and its significance in milk products. It also reviews the literature on milk salts, vitamins, milk flavours and off-flavours and the behaviour of water in dairy products.

Spis treści

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.

O autorze

P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry and P.L.H. McSweeney Ph.D., is a Senior Lecturer in Food Chemistry at University College, Cork, Ireland.  

Blurb

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, lactose, water and minor constituents.

Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products.

Most topics covered in the second 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.

P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.