By Paul L. H. McSweeney,James A. O'Mahony

The chemistry and physico-chemical homes of milk proteins are possibly the most important and such a lot speedily evolving significant parts in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: utilized Aspects covers the utilized, technologically-focused chemical features of dairy proteins, the main commercially important components of milk. This fourth version comprises so much chapters within the 3rd version on utilized points of dairy proteins. the unique bankruptcy on creation and usage of useful milk proteins has been cut up into new chapters targeting casein- and whey-based materials individually by means of new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), warmth balance of milk (Chapter 7) and protein balance in sterilised milk (Chapter 10) were revised and increased significantly by means of new authors and new chapters were incorporated on rehydration houses of dairy protein powders (Chapter four) and sensory homes of dairy protein constituents (Chapter 8). This authoritative paintings describes present wisdom at the utilized and technologically-focused chemistry and physico-chemical points of milk proteins and should be very priceless to dairy scientists, chemists, technologists and others operating in dairy examine or within the dairy industry.

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Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects by Paul L. H. McSweeney,James A. O'Mahony


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