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ADVANCES IN THE CHEMISTRY OF MILK AND DAIRY PRODUCTS

 

作者: J. A. F. ROOK,  

 

期刊: International Journal of Dairy Technology  （WILEY Available online 1978）
卷期: Volume 31, issue 1  

页码: 36-41

 

ISSN:1364-727X

 

年代: 1978

 

DOI:10.1111/j.1471-0307.1978.tb02122.x

 

出版商: Blackwell Publishing Ltd

 

数据来源: WILEY

 

摘要:

Present knowledge of the chemistry of the fat and proteins of milk is reviewed briefly in relation to properties of milk and dairy products of commercial importance. The dietary factors affecting milk composition and the chemical and physical changes during storage or processing are also discussed.

 

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