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The chemistry and physico-chemical properties of milk proteins is perhaps the largest and most rapidly evolving major area in dairy chemistry. Advanced Dairy Chemistry-1A; Proteins: Basic Aspects covers the fundamental chemistry of dairy proteins, the most commercially valuable constituents of milk. This fourth edition includes all chapters in the third edition on basic aspects of dairy proteins which have been revised and expanded. The chapters on the chemistry of the caseins (Chapter 4), genetic polymorphism (Chapter 15) and nutritional aspects of milk proteins (Chapter 16) have been revised by new authors and new chapters have been included on the evolution of the mammary gland (Chapter 1) and on minor proteins and growth factors in milk (Chapter 11).
This authoritative work describes current knowledge on the basic chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, and others working in dairy research or in the dairy industry.
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Showing 3 featured editions. View all 3 editions?
Edition | Availability |
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1
Advanced Dairy Chemistry : Volume 1A : Proteins: Basic Aspects, 4th Edition
2016, Springer
in English
1489977236 9781489977236
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2
Advanced Dairy Chemistry : Volume 1A : Proteins: Basic Aspects, 4th Edition
2013, Springer London, Limited
in English
1461447143 9781461447146
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3
Advanced Dairy Chemistry : Volume 1A : Proteins: Basic Aspects, 4th Edition
2012, Springer
in English
1461447135 9781461447139
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