This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal consti

Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant re

The book provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins) and of the chemical aspe

This is the third volume in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the commercially important const