《食品化学 Food Chemistry》课程教学课件（讲稿，英文版）Carbohydrates

《食品化学》课程教学资源（课件讲稿）第一章 绪论 Food Chemistry

《食品化学 Food Chemistry》课程教学课件（讲稿，英文版）Effects of Lipid Oxidation

《食品化学 Food Chemistry》课程教学课件（讲稿，英文版）Food Lipids

《食品化学 Food Chemistry》课程教学课件（讲稿，英文版）Water

《食品化学 Food Chemistry》课程教学课件（讲稿，英文版）Browning Reactions

《食品化学 Food Chemistry》课程教学课件（讲稿，英文版）Factors Influencing Enzyme Activity

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

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

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