Advanced Dairy Chemistry; Contributors; Preface to the Third Edition; Preface to the Second Edition; Preface to the First Edition; Contents; Lactose: Chemistry and Properties; Solid and Liquid States of Lactose; Significance of Lactose in Dairy Products; Production and Uses of Lactose; Galacto-oligosaccharides and Other Products Derived from Lactose; Lactose Malabsorption; Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products; Milk Oligosaccharides; Milk Salts: Technological Significance; Nutritional Aspects of Minerals in Bovine and Human Milks
Summary
Reviews the literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products
