Dairy Chemistry and Biochemistry

Dairy Chemistry and Biochemistry PDF

Author: P. F. Fox

Publisher: Springer

Published: 2015-06-19

Total Pages: 584

ISBN-13: 3319148923

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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.

The Chemistry of Dairying

The Chemistry of Dairying PDF

Author: Harry Snyder

Publisher:

Published: 2015-07-06

Total Pages: 180

ISBN-13: 9781330832417

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Excerpt from The Chemistry of Dairying: An Outline of the Chemical and Allied Changes Which Take Place in Milk, and in the Manufacture of Butter and Cheese; And the Rational Feeding of Dairy Stock These notes on Dairy Chemistry were originally prepared for classroom use in the School of Agriculture of the University of Minnesota. They are based on a course of lectures which have been given by the author, twice a year, for several years past. The increased interest in dairy literature, together with the scarcity of works of this nature, has led to the belief that this work might be of sufficient value to warrant its publication. In its preparation free use has been made of the bulletins and reports of the agricultural experiment stations of the various states, and of the standard works dealing with milk and its products. These notes have been prepared with the object of furnishing useful information to a class of young men who intend to become farmers and dairymen rather than scientific experts. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Fundamentals of Dairy Chemistry

Fundamentals of Dairy Chemistry PDF

Author: Noble P. Wong

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 784

ISBN-13: 1461570506

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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.

Developments in Dairy Chemistry—3

Developments in Dairy Chemistry—3 PDF

Author: P. F. Fox

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 406

ISBN-13: 9400949502

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This volume is the third in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the com mercially more important constituents, proteins and lipids, respectively. Although the constituents covered in this volume are of less direct commercial importance than the former two, they are nevertheless of major significance in the chemical, physical, technological, nutritional and physiological properties of milk. Lactose, the principal component of the milks of most species, is a rather unique sugar in many respects---it has been referred to as one of Nature's paradoxes. It is also the principal component in concentrated and dehydrated dairy products, many of the properties of which reflect those of lactose. The chemistry and principal properties of lactose have been thoroughly researched over the years and relatively little new information is available on these aspects; this new knowledge, as well as some of the older literature, is reviewed in Chapter 1.

The Chemistry of Dairy Products - A Chemical Analysis of Milk, Cream and Butter

The Chemistry of Dairy Products - A Chemical Analysis of Milk, Cream and Butter PDF

Author: Various

Publisher: Read Books Ltd

Published: 2016-09-06

Total Pages: 58

ISBN-13: 1473354056

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This antique book contains a comprehensive treatise on dairy production, with particular focus on the chemical aspects of the practice. Including information on methods and equipment used in the chemical analysis of milk, cream, and butter, this is a text that will be of much value to the commercial dairy farmer and one not to miss for collectors of antique farming literature. Many antique books such as this are becoming increasingly costly and rare, and it is with this in mind that we are proudly republishing this text here complete with a new introduction on dairy farming.

Dairy Chemistry and Physics

Dairy Chemistry and Physics PDF

Author: Pieter Walstra

Publisher: Wiley-Interscience

Published: 1984-04-03

Total Pages: 500

ISBN-13:

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"Milk and products made from it affect the lives of a large proportion of the world’s population. Many dairy products are consumed at times and in places far removed from the point at which the milk was produced. This is made possible by the chemical and physical treatments and fractionations applied to milk by modern technology. These treatments are designed to preserve the nutritional value of the milk constituents in the form of palatable products. As food technology in general becomes more advanced and more sophisticated, there is less need for specific commodity technology; on the other hand, there is more need for specific knowledge of raw materials and the effects of various processing treatments on them." —From the Preface to Dairy Chemistry and Physics