Abstract: 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…
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the late 1990s and again in the 2000s and 2010s. For nearly four decades, the series has been the leading refere…
'Lactose: Evolutionary Role, Health Effects, and Applications' is a professional reference that addresses the latest research from the fields of food science, nutritional science, and evolutionary biology. The book presents an overview of the qualities of lactose, beginning with…
