Fox P.F., McSweeney P.L.H. (ed.). Advanced Dairy Chemistry. Vol. 3. Lactose, water, salts and minor constituents

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размер 14.51 МБ
добавлен 29 июля 2011 г.

USA: Springer, 2009, 778 p.
Contents
Lactose: chemistry and properties
Solid and liquid states of lactose
Significance of lactose in dairy products
Production and uses of lactose
Galacto-oligosaccharides and other products derived from lactose
Lactose malabsorption
Non-enzymatic degradation pathways of lactose and their significance in dairy products
Milk oligosaccharides
Milk salts: technological significance
Nutritional aspects of minerals in bovine and human milks
Water in dairy products
Fat-soluble vitamins and vitamin C in milk and milk products
Vitamins in milk and dairy products: B-group vitamins
Flavours and off-flavours in milk and dairy products
Physico-chemical properties of Milk

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