内容

目次

1. Composition of Milk.- 2. Composition of Milk Products.- 3. Proteins of Milk.- 4. Lipid Composition and Properties.- 5. Lipids of Milk: Deterioration.- 6. Lactose.- 7. Nutritive Value of Dairy Foods.- 8. Physical Properties of Milk.- 9. Physical Equilibria: Proteins.- 10. Physical Equilibria: Lipid Phase.- 11. Milk Coagulation and Protein Denaturation.- 12. Milk-Clotting Enzymes and Cheese Chemistry Part I-Milk-Clotting Enzymes.- II-Cheese Chemistry.- 13. Fermentations.- 14. Chemistry of Processing.