This book is the most comprehensive introductory text on the chemistry and biochemistry of
milk. It provides a comprehensive description of the principal constituents of milk (water
lipids proteins lactose salts vitamins indigenous enzymes) and of the chemical aspects of
cheese and fermented milks and of various dairy processing operations. It also covers
heat-induced changes in milk the use of exogenous enzymes in dairy processing principal
physical properties of milk bioactive compounds in milk and comparison of milk of different
species. This book is designed to meet the needs of senior students and dairy scientists in
general.
