Encyclopaedia Of Dairy Chemistry

This title presents a thorough and accessible account of Dairy Chemistry and Animal Nutrition has undergone remarkable development in the last three decades, These developments, along with recent widespread application of the newest biomedical technologies, have imbues optimism that new strategies can developed for controlling the important diseases that for centuries have been the scourges of mankind. The role of milk in nature is to nourish and provide immunological protection for the mammalian young Milk has been a food source for humans since prehistoric times; from human goat, buffalo sheep yak to the focus of this section domesticated cow milk (genus Bos). milk and honey are the only articles of diet whose sole function in nature is food. To those with a good knowledge of chemistry and physics, the various formulae and equations will prove useful but it has it has been the Endeavour of the author to treat the subject matter in such a manner as to enable the salient facts to be appreciated by those with only an elementary knowledge of these two subject contents; introduction; milk History, Consumption Production, and Composition; Dairy Microbiology; Dairy Products: Overview and Fluid Milk Products; Milk Chemistry- An introduction Heat Treatments and Pasteurization Chemicals; Lead Mercury, Cadmium and other Metals; Condensed Milk and milk Powder; Nutrition and Maintenance of Dairy