Dairy Chemistry and Physics
Rights Contact Login For More Details
- Wiley
More About This Title Dairy Chemistry and Physics
English
About the authors PIETER WALSTRA is Professor of Dairying at the Agricultural University in Wageningen, Holland. He served as a Visiting Professor in Food Science (1969–70) and in Biochemistry (1980) at the University of Minnesota. He is the coauthor of The Milk Fat Globule (1974). Dr. Walstra is a foreign member of the Royal Physiographic Society of Sweden. He received his PhD from the Agricultural University ROBERT JENNESS is Professor of Biochemistry at the University of Minnesota. He is a member of the American Society of Biological Chemists, the American Dairy Science Association, and the American Society of Mammalogists. In 1953, he received the Borden Award in Dairy Chemistry, sponsored by the American Chemical Society. He is also the founder and past co-chairman of the Gordon Conference on the Biology of Milk. A Fulbright Scholar in The Netherlands in 1961–62, Dr. Jenness earned his PhD in biochemistry from the University of Minnesota.
English
Outline of Milk Composition and Structure.
Biosynthesis and Secretion of Milk.
Carbohydrates.
Salts.
Lipids.
Proteins.
Enzymes.
Miscellaneous Components.
Variability.
Heating.
Some Properties.
Colloidal and Surface Phenomena.
Casein Micelles.
Milk Fat Globules.
Interactions of Milk with Air Bubbles.
Rheological Properties.
Properties of Milk Concentrates.
Flavor and Off-Flavors.
Nutritive Value.
Analysis of Composition.
Appendixes.
Index.
