This publication is the main entire introductory textual content at the chemistry and biochemistry of milk. It offers a complete description of the critical parts of milk (water, lipids, proteins, lactose, salts, supplementations, indigenous enzymes) and of the chemical facets of cheese and fermented milks and of assorted dairy processing operations. It additionally covers heat-induced alterations in milk, using exogenous enzymes in dairy processing, valuable actual homes of milk, bioactive compounds in milk and comparability of milk of other species. This ebook is designed to fulfill the desires of senior scholars and dairy scientists generally.
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