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

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

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

《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件（英文版）Vitamin

《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件（英文版）Introduction

《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件（英文版）Protein

《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件（英文版）Spectroscopy

《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件（英文版）Minerals

《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件（英文版）Carbohydrate