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 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.

Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third edition reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products.

• Updates previous findings
• Introduces new information on lactose derivatives, oligosaccharides indigenous to milk, and hormones and biologically active compounds in milk

Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk.

Contents

1. Lactose: Chemistry and Properties
2. Solid and Liquid States of Lactose
3. Significance of Lactose in Dairy Products
4. Production and Uses of Lactose
5. Galacto-Oligosaccharides and Other Products Derived from Lactose
6. Lactose Malabsorption
7. Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products
8. Milk Oligosaccharides
9. Milk Salts: Technological Significance
10. Nutritional Aspects of Minerals in Bovine and human Milks
11. Water in Dairy Products
12. Fat-Soluble Vitamins and Vitamin C in Milk and Milk Products
13. Vitamins in Milk and Dairy Products: B-Group Vitamins
14. Flavors and Off-Flavors in Milk and Dairy Products
15. Physico-Chemical Properties of Milk

Index

click here to see books of related interest