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

The chemistry and physico-chemical homes of milk proteins are probably the most important and so much quickly evolving significant parts in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: utilized Aspects covers the utilized, technologically-focused chemical facets of dairy proteins, the main commercially important materials of milk. This fourth variation includes such a lot chapters within the 3rd variation on utilized facets of dairy proteins. the unique bankruptcy on construction and usage of sensible milk proteins has been cut up into new chapters targeting casein- and whey-based parts 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 extended significantly by way of new authors and new chapters were incorporated on rehydration houses of dairy protein powders (Chapter four) and sensory houses of dairy protein constituents (Chapter 8). This authoritative paintings describes present wisdom at the utilized and technologically-focused chemistry and physico-chemical features of milk proteins and should be very useful to dairy scientists, chemists, technologists and others operating in dairy study 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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