Dairy Chemistry and Biochemistry by P. F. FoxDairy Chemistry and Biochemistry by P. F. Fox

Dairy Chemistry and Biochemistry

byP. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney

Hardcover | June 27, 2015

Pricing and Purchase Info

$132.33 online 
$137.95 list price
Earn 662 plum® points

Prices and offers may vary in store


In stock online

Ships free on orders over $25

Not available in stores


This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. 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. This book is designed to meet the needs of senior students and dairy scientists in general.

P. F. Fox, Emeritus Professor of Food Chemistry.T. Uniacke-Lowe, Senior Technical Officer.P. L. H. McSweeney, Professor of Food Chemistry.J. A. O' Mahony, Lecturer in Food Chemistry, all at the School of Food and Nutritional Sciences, University College, Cork, Ireland.
Title:Dairy Chemistry and BiochemistryFormat:HardcoverDimensions:584 pagesPublished:June 27, 2015Publisher:Springer-Verlag/Sci-Tech/TradeLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:3319148915

ISBN - 13:9783319148915


Table of Contents

1.Production and Utilization of Milk.- 2.Lactose.- 3.Milk Lipids.- 4.Milk Proteins.- 5.Salts of Milk.- 6.Vitamins in Milk and Dairy Products.- 7.Water in Milk and Dairy Products.- 8.Physical Properties of Milk.- 9.Heat-induced changes in Milk.- 10.Enzymology of Milk and Dairy Products.- 11. Biologically Active Compounds in Milk.- 12.Chemistry and Biochemistry of Cheese.- 13.Chemistry and Biochemistry of Fermented Milk Products.