Principles of Dairy Chemistry (Paperback)

Dairy technology is a broad domain that helps us to understand the significance of food for human health. Since recent decades, there has been observed a substantial scientific revolution in agriculture and food industry; technological advances and marked improvement has made this scientific expansion possible. The present recent edition has been updated to develop a body of knowledge that provides the biochemists, experts, researchers a book with solution allied with all the other aspects of the dairy technology. The organization of the book has emphasized on the rich array of dairy chemistry and  represented  in  a  simplest  possible  way.

Salient features

•             This recent edition attempts to explore the wide aspects of dairy chemistry allied with technological advancement in an authoritative and concise manner. 

•             The book is intended to serve wide readers including biochemist, food processing experts, agricultural engineers, nutritionist, students, researchers, and academician.

•             The recent edition provides great focus on the updated information till the date of publication. 

•             The content is provided with numerous tables, flow charts, line diagrams and illustrations to enhance the learning of dairy chemistry mechanisms.

•             Written in lucid and easy-to-grasp language highlighting the important aspect of dairy chemistry.

•             Brevity, conciseness, readable format and easy accessibility of key information will facilitate readers learning and memorization.

•             The readers may use it for quick understanding of notion and practical plethora about potato processing.

•             Fully revised, new edition includes the references at the end of the chapter for the more detailed information.

•             The book is accompanied with appendix focusing the revised recommended dietary allowances and summary of information of the vitamins.

Brief Contents:

The Composition of Milk • Milk Lipides • Lactose • Milk Proteins • Milk Salts 

• Milk Enzymes • Miscellaneous Substances • Physical Properties of Milk

• The Physical Chemistry of Milk Fat Globules • Physical Chemistry of the Caseinate-Phosphate Particles in Milk • The Effects of Heat on Milk

•  Flavors and off-flavors in Milk  and  its  Products  •  Nutritive Value of Milk.

The Composition of Milk • Milk Lipides • Lactose • Milk Proteins • Milk Salts 

• Milk Enzymes • Miscellaneous Substances • Physical Properties of Milk

• The Physical Chemistry of Milk Fat Globules • Physical Chemistry of the Caseinate-Phosphate Particles in Milk • The Effects of Heat on Milk

•  Flavors and off-flavors in Milk  and  its  Products  •  Nutritive Value of Milk.