General references on dairy chemistry 1 Production and utilization of milk 1. 1 Introduction 1. 3 Classification of mammal 1.4 Structure and development of

A/B milk and yoghurt, 428 atto Abbe refractometer. 458 Apo-lactoferrin, 364 of cheese. 4 Apparent viscosity, 454, 455 djunct starters, 41 Arachidonic acid, 142 attenuated lactic acid bacteria, 418 Arteriovenous difference studies. 2( elevated ripening temperature, 41 Arthrobacter spp, 407

Milk has been the subject of scientific study for about 150 years and consequently, is probably the best characterized, in chemical terms, of our major foods. It is probably also the most complicated and serves as the raw material for a very large and diverse family of food products. Dairy science

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The salts of milk are mainly the phosphates, citrates, chlorides, sulphates, carbonates and bicarbonates of sodium, potassium, calcium and mag- nesium. Approximately 20 other elements are found in milk in trace amounts, including copper, iron, silicon, zinc and iodine. Strictly speaking

Normal bovine milk contains about 3. 5% protein. The conce changes significantly during lactation, especially during the first ft post-partum(Figure 4. 1); the greatest change occurs in the whey fraction(Figure 4.2). The natural function of milk proteins is to supply

The stability, or instability, of the milk fat emulsion is very significant with respect to many physical and chemical characteristics of milk and dairy products. The stability of the emulsion depends strongly on the integrity of

第一节 水和冰的物理性质与结构 第二节 食品中的水分状态 第三节 水分活度

第一节 概述 第二节 四吡咯色素 第三节 类胡萝卜素 第四节 酚类色素 第五节 食品着色剂

• 第一节 概述 • 第二节 四吡咯色素 • 第三节 类胡萝卜素 • 第四节 酚类色素 • 第五节 食品着色剂