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Introduction

  • Alan H. Varnam
  • Jane P. Sutherland

Abstract

After reading this chapter you should understand
  • The nature of milk

  • The importance of milk as an agricultural commodity

  • The biosynthesis of milk

  • The chemical constituents of milk and their relation to processing

  • The nutritional importance of milk constituents

  • Milk flavour

  • Undesirable substances in milk

  • The microbiology of milk at farm level

Keywords

Whey Protein Milk Protein Milk Yield Farm Level Casein Micelle 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Alan H. Varnam and Jane P. Sutherland 1994

Authors and Affiliations

  • Alan H. Varnam
    • 1
  • Jane P. Sutherland
    • 2
  1. 1.Southern BiologicalReadingUK
  2. 2.AFRC Institute of Food ResearchReadingUK

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