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.
This volume reviews the extensive literature on lactose and its significance in milk products. It also reviews the literature on milk salts, vitamins,...
It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species.
It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compou...
