Handbook on Dairy Chemistry For B.Sc. Dairy Chemistry as per ICAR Syllabus
-
- Englisch ausgewählt
Fr. 148.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
01.01.2024
Verlag
Daya Publishing HouseSeitenzahl
734
Maße (L/B/H)
24/16.1/4.4 cm
Gewicht
1253 g
Sprache
Englisch
ISBN
978-93-5919-137-9
The present publication has three important parts of Dairy Chemistry. Part - 1 Physical Chemistry of Milk deals with Theory Constituents and gross composition of milk of different species and breeds of milch animals , Colloidal and Emulsion State, Physical Properties of milk, Colligative Properties of Dilute Solution, Aqueous solution of Electrolytes, Acids and bases, Oxidation-Reduction, Nuclear Chemistry and Molecular Spectroscopy. Part -2 Chemistry of Milk deals with Theory Definition and structure of milk, factors affecting composition of milk, Milk Proteins, Milk enzymes, Milk carbohydrates, Milk Lipid and Milk Salts. Part-3 Chemistry of Dairy Products deals with Chemical composition and legal standards of milk products , Cream, Butter, Ghee, Indigenous products, Chemistry of cheese, Dried Milk Products and Ice cream and Frozen Desserts. This publication will be able to meet the requirements of educationists, students and dairy/ food technologists.
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