A.T. Andrews, J.R. Varley, "Biochemistry of Milk Products"
English | 1994 | ISBN: 1855737752 | 182 Pages | PDF | 20 MB

Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of milk. The book covers the current thinking and research on the roles of proteinases and peptidases in the milk clotting process and in texture and flavour development during maturation of product.