Milk Chemistry_Int (Edition1)

The present publication deals with composition of milk, milk ingredients analysis, microbiological analysis, adulterants and contaminants analysis. It provides a comprehensive description of the principal constituents of milk i.e. water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes and various dairy processing operations. It contains numerous tables and graphs, and extensive appendices which detail the composition of milk and its products their physical properties, nutritive values, and structural formulas. This book is designed to meet the needs of students, teachers. researchers and dairy scientists.