Fundamentals of dairy chemistry
Material type:
TextPublication details: NEW DELHI CBS Publishers 1974Edition: 2Description: 929pISBN: 8123911998Subject(s): Milk--Composition | Dairy products--CompositionDDC classification: 637 Summary: Twenty-three experts in various facets of dairy chemical science have assembled 14 authoritative chapters on the chemical aspects of milk, its components, products, and characteristics. Topics include: the composition of milk and milk products; milk lipids and proteins; lactose; milk and milk product vitamins; physical property and equilibrium aspects of milk, its proteins and its lipids; milk protein denaturation and coagulation phenomena; milk clotting enzymes; chemical aspects of cheese; and fermented and frozen dairy products
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Books
|
CDST Pookode General Stacks | 637 WEB/FU (Browse shelf(Opens below)) | Available | DST040 |
Twenty-three experts in various facets of dairy chemical science have assembled 14 authoritative chapters on the chemical aspects of milk, its components, products, and characteristics. Topics include: the composition of milk and milk products; milk lipids and proteins; lactose; milk and milk product vitamins; physical property and equilibrium aspects of milk, its proteins and its lipids; milk protein denaturation and coagulation phenomena; milk clotting enzymes; chemical aspects of cheese; and fermented and frozen dairy products
There are no comments on this title.