Beschreibung
InhaltsangabeLactose: Chemistry and Properties.- Solid and Liquid States of Lactose.- Significance of Lactose in Dairy Products.- Production and Uses of Lactose.- Galacto-oligosaccharides and Other Products Derived from Lactose.- Lactose Malabsorption.- Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products.- Milk Oligosaccharides.- Milk Salts: Technological Significance.- Nutritional Aspects of Minerals in Bovine and Human Milks.- Water in Dairy Products.- Fat-Soluble Vitamins and Vitamin C in Milk and Milk Products.- Vitamins in Milk and Dairy Products: B-Group Vitamins.- Flavours and Off-Flavours in Milk and Dairy Products.- Physico-chemical Properties of Milk.- Erratum to: IV. Significance of Lactose in Milk Powders.
Autorenporträt
P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry and P.L.H. McSweeney Ph.D., is a Senior Lecturer in Food Chemistry at University College, Cork, Ireland.
