Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts - download pdf or read online

By P.F. Fox (auth.), Paul McSweeney, Patrick F. Fox (eds.)

ISBN-10: 0387848649

ISBN-13: 9780387848648

ISBN-10: 0387848657

ISBN-13: 9780387848655

The complicated Dairy Chemistry sequence was once first released in 4 volumes within the Eighties (under the identify advancements in Dairy Chemistry) and revised in 3 volumes within the Nineteen Nineties. The sequence is the prime reference resource on dairy chemistry, delivering in-depth insurance of milk proteins, lipids, lactose, water and minor constituents.

Advanced Dairy Chemistry quantity three: Lactose, Water, Salts, and Minor components, 3rd variation, stories the wide literature on lactose and its importance in milk items. This quantity additionally reports the literature on milk salts, supplementations, milk flavors and off-flavors and the behaviour of water in dairy products.

Most issues coated within the moment variation are retained within the present variation, which has been up-to-date and extended significantly. New chapters hide chemically and enzymatically ready derivatives of lactose and oligosaccharides indigenous to milk.

P.L.H. McSweeney Ph.D. is affiliate Professor of foodstuff Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of nutrition Chemistry at collage collage, Cork, Ireland.

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Additional resources for Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents

Example text

0 g/100 g of solids reduced the Tg to 248C (Jouppila and Roos, 1994b). Haque and Roos (2006) have shown that the Tg of lactose-containing anhydrous skim milk powders is close to that of lactose at 1058C. However, a number of Tg values for amorphous lactose have been reported, which reflect the sensitivity of the transition to composition and water. Various criteria are also used to locate the transition temperature in DSC thermograms and it may be taken from the onset or mid-point of the transition.

6, 295–307. P. 1994. Caking and stickiness of dairy-based food powders as related to glass transition. J. Food Sci. 59, 43–46. J. 1982. Mechanism of stickiness in hygroscopic, amorphous powders. Ind. Eng. Chem. Fund. 21, 447–451. H. 2007. Effect of composition and storage conditions on the flowability of dairy powders. Int. Dairy J. 17, 383–392. D. 2002. Formation and stabilization of structure in ice-cream and related products. Curr. Opin. Colloid Interf. Sci. 7, 432–437. J. 1993. The influence of polysaccharides on the glass transition in frozen sucrose solutions and ice cream.

A. 1974. Fundamentals of Dairy Chemistry, 2nd edition. , Westport, CT. M. 1954. Recent progress on the manufacture and use of lactose: A review. J. Dairy Sci. 37, 1106–1115. Wheeler, B. 2003. Production of transgenic livestock: promise fulfilled. J. Anim. Sci. 81(Suppl. 3), 32–37. O. 1925. Lactose: a review. Chem. Rev. 2, 85–125. O. 1944. Lactose and its utilization: a review. J. Dairy Sci. 27, 505–537. , Marth, E. H. ) 1988. Fundamentals of Dairy Chemistry, 3rd edn. , Westport, CT. , 1995. Novel products and new technologies for use of a familiar carbohydrate, milk lactose.

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Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents by P.F. Fox (auth.), Paul McSweeney, Patrick F. Fox (eds.)


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