Bioactive components in milk and dairy products.

9780813819822

Bioactive components in milk and dairy products.

Ed. by Young W. Park.

Wiley-Blackwell

2009

426 pages

$219.99

Hardcover

TX556

Editor Park (food science, Fort Valley State U., Georgia) has assembled this textbook on bioactive components of dairy and milk products for food scientists and technologists, dairy manufacturers, nutritionists, biotechnologists and medical health care professionals who need detailed information on the various dairy species. Using contributions from leading experts in the field, this volume examines the bioactive proteins and peptides, lipid components, oligosaccharides, vitamins, minerals, and nucleotides from a wide range of milk-producing animals. Biochemical analyses are also provided for such manufactured products as cheeses, yogurts, kefir, whey, caseins and caseinates.

([c]2009 Book News, Inc., Portland, OR)