{"product_id":"9783319374369","title":"Dairy Chemistry and Biochemistry","description":"\u003ch1\u003eDairy Chemistry and Biochemistry\u003c\/h1\u003e \u003ch2\u003eFox, P. F.; Uniacke-Lowe, T.; McSweeney, P. L. H.; O'Mahony, J. A.\u003c\/h2\u003e \u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis 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. \u003c\/p\u003e \u003ch3\u003eDetails\u003c\/h3\u003e \u003cp\u003ePublished by: Springer\u003c\/p\u003e \u003cp\u003ePublication Date: 2016-10-22\u003c\/p\u003e \u003cp\u003eFormat: Paperback\u003c\/p\u003e \u003cp\u003eISBN-13: 9783319374369\u003c\/p\u003e \u003cp\u003eDOI: 10.1007\/978-3-319-14892-2\u003c\/p\u003e \u003cp\u003eDimensions: 235cm x155cm\u003c\/p\u003e \u003cp\u003ePages: 584\u003c\/p\u003e ","brand":"Springer-Verlag US","offers":[{"title":"Default Title","offer_id":44395523473548,"sku":"9783319374369","price":62.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9783319374369.jpg?v=1775968399","url":"https:\/\/lateknightbooks.com\/products\/9783319374369","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}