Fundamentals Of Dairy Chemistry

Author : Noble P. Wong
Publisher : Springer Science & Business Media
Page : 784 pages
File Size : 54,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461570509

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Fundamentals of Dairy Chemistry by Noble P. Wong Pdf

Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac ture.

Author : Arnold Harvey Johnson
Publisher : Unknown
Page : 948 pages
File Size : 50,5 Mb
Release : 1974
Category : Technology & Engineering
ISBN : UOM:39015035274607

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Fundamentals of Dairy Chemistry by Arnold Harvey Johnson Pdf

The composition of milk. Composition of milk products. Proteins of milk. The lipids of milk: composition and properties. The lipids of milk: deterioration. Lactose. The vitamins in milk and milk products. Physical properties of milk. Physical equilibria: proteins. Physical equilibria in milk: the lipid phase. Milk coagulation and protein denaturation. Milk clotting enzymes and cheese chemistry. Fermentations. Frozen dairy products.

Author : B H Webb,A H Johnson,J A Alford
Publisher : Unknown
Page : 929 pages
File Size : 52,6 Mb
Release : 1983
Category : Electronic
ISBN : OCLC:818622051

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Fundamentals of Dairy Chemistry by B H Webb,A H Johnson,J A Alford Pdf

Author : Noble P. Wong
Publisher : Springer
Page : 779 pages
File Size : 42,5 Mb
Release : 2013-10-17
Category : Technology & Engineering
ISBN : 1461570514

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Fundamentals of Dairy Chemistry by Noble P. Wong Pdf

Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac ture.

Author : N.P. Wong
Publisher : Unknown
Page : 128 pages
File Size : 50,7 Mb
Release : 2001-02-01
Category : Electronic
ISBN : 8123906080

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Fundamentals of Dairy Chemistry, 3e (PB) by N.P. Wong Pdf

Author : Byron Webb (H.)
Publisher : Unknown
Page : 929 pages
File Size : 55,8 Mb
Release : 2005
Category : Electronic
ISBN : OCLC:770238009

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Fundamentals of Dairy Chemistry by Byron Webb (H.) Pdf

Author : Byron H. ed Webb
Publisher : Unknown
Page : 929 pages
File Size : 42,7 Mb
Release : 1987
Category : Dairy Products-Analysis and examination
ISBN : OCLC:740655673

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Fundamentals of Dairy Chemistry by Byron H. ed Webb Pdf

Author : Webb Johnson
Publisher : Unknown
Page : 929 pages
File Size : 44,9 Mb
Release : 2005-02-01
Category : Electronic
ISBN : 8123911998

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Fundamentals of Dairy Chemistry, 2e (PB) by Webb Johnson Pdf

Author : Anonim
Publisher : Unknown
Page : 648 pages
File Size : 44,6 Mb
Release : 1935
Category : Dairy products
ISBN : UOM:39015078712034

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Fundamentals of Dairy Science by Anonim Pdf

Author : P. F. Fox,T. Uniacke-Lowe,P. L. H. McSweeney,J. A. O'Mahony
Publisher : Springer
Page : 584 pages
File Size : 44,8 Mb
Release : 2015-06-19
Category : Technology & Engineering
ISBN : 9783319148922

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Dairy Chemistry and Biochemistry by P. F. Fox,T. Uniacke-Lowe,P. L. H. McSweeney,J. A. O'Mahony Pdf

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.

Author : Paul L. H. McSweeney,Patrick F. Fox
Publisher : Springer Science & Business Media
Page : 794 pages
File Size : 51,5 Mb
Release : 2009-04-20
Category : Technology & Engineering
ISBN : 9780387848655

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Advanced Dairy Chemistry by Paul L. H. McSweeney,Patrick F. Fox Pdf

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.

Author : Paul L. H. McSweeney,James A. O'Mahony
Publisher : Springer
Page : 498 pages
File Size : 45,8 Mb
Release : 2015-10-30
Category : Technology & Engineering
ISBN : 9781493928002

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Advanced Dairy Chemistry by Paul L. H. McSweeney,James A. O'Mahony Pdf

The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.

Author : Patrick F. Fox
Publisher : Springer Science & Business Media
Page : 548 pages
File Size : 40,8 Mb
Release : 2013-06-29
Category : Technology & Engineering
ISBN : 9781475744095

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Advanced Dairy Chemistry Volume 3 by Patrick F. Fox Pdf

This book is the third volume of Advanced Dairy Chemistry, which should be regarded as the second edition of Developments in Dairy Chemistry. Volume 1 of the series, Milk Proteins, was published in 1992 and Volume 2, Milk Lipids, in 1994. Volume 3, on lactose, water, salts and vitamins, essentially updates Volume 3 of Developments in Dairy Chemistry but with some important changes. Five of the eleven chapters are devoted to lactose (its physico-chemical properties, chemical modification, enzymatic modification and nutritional aspects), two chapters are devoted to milk salts (physico-chemical and nutritional aspects), one to vitamins and one to overview the flavour of dairy products. Two topics covered in the first editions (enzymes and other biologically active proteins) were transferred to Volume 1 of Advanced Dairy Chemistry and two new topics (water and physico chemical properties of milk) have been introduced. Although the constituents covered in this volume are commercially less important than proteins and lipids covered in Volumes 1 and 2, they are critically important from a nutritional viewpoint, especially vitamins and minerals, and to the quality and stability of milk and dairy products, especially flavour, milk salts and water. Lactose, the principal constituent of the solids of bovine milk, has long been regarded as essentially worthless and in many cases problematic from the nutritional and techno logical viewpoints; however, recent research has created several new possi bilities for the utilization of lactose.

Author : Patrick F. Fox,Paul L. H. McSweeney
Publisher : Springer
Page : 1356 pages
File Size : 40,5 Mb
Release : 2013-09-24
Category : Technology & Engineering
ISBN : 9781441986023

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Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B by Patrick F. Fox,Paul L. H. McSweeney Pdf

Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable advances in the study of milk proteins, which are reflected in changes to this book. All topics included in the second edition are retained in the current edition, which has been updated and considerably expanded from 18 to 29 chapters. Owing to its size, the book is divided into two parts; Part A (Chapters 1-11) describes the more basic aspects of milk proteins while Part B (Chapters 12-29) reviews the more applied aspects. Chapter 1, a new chapter, presents an overview of the milk protein system, especially from an historical viewpoint. Chapters 2-5, 7-9, 15, and 16 are revisions of chapters in the second edition and cover analytical aspects, chemical and physiochemical properties, biosynthesis and genetic polymorphism of the principal milk proteins. Non-bovine caseins are reviewed in Chapter 6.

Author : Robert Jenness,Stuart Patton
Publisher : Unknown
Page : 464 pages
File Size : 43,6 Mb
Release : 1976
Category : Technology & Engineering
ISBN : WISC:89031310394

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Principles of Dairy Chemistry by Robert Jenness,Stuart Patton Pdf