Summary and Info
The book provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins) and of the chemical aspects of principal families of dairy products. It also covers applied aspects, such as heat-induced changes and the use of enzymes, and principal physical properties. This concise overview should be of value to all dairy scientists and students.
More About the Author
Patrick F. Fottrell was President of NUI Galway between 1996 and 2000. He was appointed Chair of Biochemistry in December 1976. A lecture theatre in the Arts Millennium Building on the university campus is named after him.
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