Description
Principles of Dairy Chemistry provides an in-depth examination of the chemical composition, structure, and behavior of milk and dairy products. This authoritative text covers the major components of milk including proteins, fats, carbohydrates, and minerals, explaining their roles in dairy chemistry and processing.
The book explores how chemical principles apply to practical dairy applications such as cheese making, butter production, and yogurt fermentation. It examines the chemical reactions that occur during dairy processing and storage, including enzymatic reactions, microbial interactions, and changes in milk composition.
Authored by experts Stuart Patton and Robert Jenness, this work serves as an essential reference for dairy scientists, food technologists, and professionals in the dairy industry. The comprehensive treatment of dairy chemistry makes it suitable for advanced students and practitioners seeking to understand the scientific foundations of dairy product development and quality control.
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