The Chemistry of Milk and Milk Products: Physicochemical Properties, Therapeutic Characteristics, and Processing Methods

图书简介

Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. To avoid this, milk requires specialized processes to

PART I: CONSTITUENTS AND CHEMISTRY OF MILK AND MILK PRODUCTS 1. Chemistry of Raw Milk: Composition, and Distribution 2. Mineral Profiles of Milk and Milk Products: Their Interaction and Therapeutic Benefits 3. Chemistry of Butter: Classification, Processing Effects on Constituents, and Defects 4. Chemistry and Different Aspects of Ice Cream 5. Functional Ice Cream: Chemistry, Characteristics, and Technology PART II: PHYSICOCHEMICAL CHARACTERIZATION OF MILK AND MILK PRODUCTS 6. Physicochemical Characteristics of Milk 7. Physicochemical Characteristics of Concentrated Milk 8. Butter Oil (Ghee): Composition, Processing, and Physicochemical Changes during Storage 9. Biochemical Characterization of Cheese during Ripening PART III: THERAPEUTIC CHARACTERISTICS OF MILK AND MILK PRODUCTS 10. Therapeutic and Nutritional Properties of Fermented Milk Products 11. Therapeutic Characteristics of Milk-Derived Bioactive Peptides: An Overview 12. Potential Aspects of Whey Proteins in Dairy Products: Chemistry, Bio-functional Characteristics, and Their Applications PART IV: PROCESSING AND CHARACTERIZATION OF MILK AND MILK PRODUCTS 13. Proteolysis in Ultra-High-Temperature (UHT) Milk: Causes, Assessment, and Remedies 14. Heat and Acid Coagulated Milk Products: Physicochemical Changes during Processing and Storage 15. Processing and Characterization of Dry Milk Powders 16. Assessment of Pesticide Residues in Milk and Milk Products

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The Chemistry of Milk and Milk Products: Physicochemical Properties, Therapeutic Characteristics, and Processing Methods（Innovations in Agricultural ） 牛奶与奶制品的化学：理化性质、治疗特性与加工方法 食品科学技术基础学科

The Chemistry of Milk and Milk Products: Physicochemical Properties, Therapeutic Characteristics, and Processing Methods（Innovations in Agricultural ）

牛奶与奶制品的化学：理化性质、治疗特性与加工方法
食品科学技术基础学科