Abstract
As milk is the key base raw material for all dairy products, the safety and quality of such products are heavily influenced by the characteristics of the milk. In this chapter, the key constituents of milk (fat, protein, salts, lactose and enzymes) and their properties are described, and the factors affecting the chemical composition and processing characteristics of milk, such as diet and lactation, are discussed in detail.
| Original language | English |
|---|---|
| Title of host publication | Milk production and processing |
| Publisher | Elsevier Ltd |
| Pages | 3-26 |
| Number of pages | 24 |
| Volume | 1 |
| ISBN (Print) | 9781845694388 |
| DOIs | |
| Publication status | Published - 2010 |
Keywords
- Composition
- Milk
- Processing
- Quality
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