By P.F. Fox (auth.), Paul McSweeney, Patrick F. Fox (eds.)
The complex Dairy Chemistry sequence used to be first released in 4 volumes within the Eighties (under the name advancements in Dairy Chemistry) and revised in 3 volumes within the Nineteen Nineties. The sequence is the prime reference resource on dairy chemistry, offering in-depth assurance of milk proteins, lipids, lactose, water and minor constituents.
Advanced Dairy Chemistry quantity three: Lactose, Water, Salts, and Minor components, 3rd variation, experiences the broad literature on lactose and its importance in milk items. This quantity additionally reports the literature on milk salts, supplements, milk flavors and off-flavors and the behaviour of water in dairy products.
Most themes lined within the moment version are retained within the present version, which has been up-to-date and improved significantly. New chapters disguise chemically and enzymatically ready derivatives of lactose and oligosaccharides indigenous to milk.
P.L.H. McSweeney Ph.D. is affiliate Professor of meals Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of meals Chemistry at collage university, Cork, Ireland.
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Additional info for Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents
The sticky point was found to decrease with increasing water content. 0 Â 107 Pa s, which agreed well with the predicted viscosity range. Wallack and King (1988) reported that the critical viscosity range applied also to other amorphous powders. Stickiness and caking may also be related to the hygroscopicity of noncrystalline sugars. Brennan et al. H. e. the use of additives as drying aids and the use of specially designed equipment. , 1982; Roos and Karel, 1991a), and the measurement of the sticky point by the method of Lazar et al.
E. 1956. Experimental production of tomato powder by spray drying. Food Technol. 10, 129–134. D. 1948. Effect of storage on skim-milk powder. Part III. Physical, chemical and palatability changes in the stored powders. J. Dairy Res. 15, 298–340. , Slade, L. 1988a. Principles of ‘‘cryostabilization’’ technology from structure/property relationships of carbohydrate/water systems – a review. Cryo-Lett. 9, 21–63. , Slade, L. 1988b. ‘‘Collapse’’ phenomena – a unifying concept for interpreting the behaviour of low moisture foods.
The moisture relations of spray dried skimmed milk.
Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents by P.F. Fox (auth.), Paul McSweeney, Patrick F. Fox (eds.)