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Dairy Chemistry and Biochemistry

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Content:

General references on dairy chemisry
1. Production and utilization of milk
2. Lactose
3. Milk lipids
4. Milk proteins
5. Salts of milk
6. Vitamin in milk and dairy products
7. Water in milk and dairy products
8. Enzymology of milk and milk products
9. Heat-induced changes in milk
10. Chemistry and biochemistry of cheese and fermented milks
11. Physical properties of milk

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