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Basics of Dairy Chemistry has constantly been a reference textual content which has tried to supply a whole treatise at the chemistry of milk and the proper learn. The 3rd version contains on in that structure which has proved profitable over 4 past variants (Fun­ damentals of Dairy technological know-how 1928, 1935 and basics of Dairy Chemistry 1965, 1974). not just is the fabric introduced updated, certainly numerous chapters were thoroughly re-written, yet makes an attempt were made to streamline this variation. In view of the plethora of analysis with regards to dairy chemistry, authors have been requested to lessen the variety of references by means of disposing of the early, less important ones. additionally, chapters were changed with matters which we felt deserved cognizance: "Nutritive price of Dairy meals" and "Chemistry of Processing. " given that our society is now extra attuned to the standard of the foodstuff it consumes and the tactics essential to protect that caliber, the addition of those issues appeared justified. this doesn't reduce the significance of the data within the deleted chapters, "Vitamins of Milk" and "Frozen Dairy items. " a few of the mate­ rial in those past chapters has been included into the recent chapters; moreover, the data in those chapters comes in the second one variation, as a reprint from ADSA (Vitamins in Milk and Milk items, November 1965) or within the many texts on ice cream manufac­ ture.

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