| Collation |
viii, 446 pages : illustrations ; 22 cm |
|
text txt rdacontent |
|
unmediated n rdamedia |
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volume nc rdacarrier |
| Note |
"First Indian Reprint: 2018"--Title page verso. |
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Previously published in 1959 and 1976. |
| Contents |
The composition of milk -- Milk lipides -- Lactose -- Milk proteins -- Milk salts -- Milk enzymes -- Miscellaneous substances -- Physical properties of milk -- The physical chemistry of milk fat globules -- Physical chemistry of the caseinate-phosphate particles in milk -- The effects of heat on milk -- Flavors and off-flavors in milk and its products -- Nutritive value of milk. |
| Bibliog. |
Includes bibliographical references and index. |
| Summary |
"Dairy technology is a broad domain that helps us to understand the significance of food for human health. Since recent decades, there has been observed a substantial scientific revolution in agriculture and food industry; technological advances and marked improvement has made this scientific expansion possible. The present recent edition has been updated to develop a body of knowledge that provides the biochemists, experts, researchers a book with solution allied with all the other aspects of the dairy technology. The organization of the book has emphasized on the rich array of dairy chemistry and represented in a simplest possible way."--Back cover. |
| Note |
Gift of the Estate of Norman Wilkinson. |
| Subject |
Milk -- Composition.
|
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Milk -- Composition. fast (OCoLC)fst01021617 |
| Alt Author |
Patton, Stuart, author.
|
| Portion Of Title |
Dairy chemistry |
| ISBN |
9789385998850 |
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9385998854 |
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