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Chemistry of Processing

  • Chapter
Fundamentals of Dairy Chemistry

Abstract

The vast knowledge of milk chemistry has been extensively used by the dairy manufacturing industry to develop and perfect the modern technology required to produce the high-quality milk products to which we are accustomed. A thorough understanding of the chemistry of milk and milk components is essential for designing processing equipment and treatments needed for the manufacture and distribution of high-quality dairy products. Knowledge and application of milk chemistry is also indispensible for fractionating milk into its principal components, as in the manufacture of milk proteins, lactose, and milk fat products, for use as functional and nutritional ingredients by the food industry (Fox 1970; Harper 1981).

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Authors
  1. Charles V. Morr
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  2. Ronald L. Richter
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Editor information

Editors and Affiliations

  1. Agricultural Research Service, U.S. Department of Agriculture, USA

    Noble P. Wong

  2. Department of Biochemistry, University of Minnesota, USA

    Robert Jenness

  3. Department of Chemistry and Biochemistry, University of Maryland, USA

    Mark Keeney

  4. Department of Food Science, University of Wisconsin, USA

    Elmer H. Marth

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© 1988 Van Nostrand Reinhold Company Inc.

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Morr, C.V., Richter, R.L. (1988). Chemistry of Processing. In: Wong, N.P., Jenness, R., Keeney, M., Marth, E.H. (eds) Fundamentals of Dairy Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7050-9_14

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  • DOI: https://doi.org/10.1007/978-1-4615-7050-9_14

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-0-442-20489-1

  • Online ISBN: 978-1-4615-7050-9

  • eBook Packages: Springer Book Archive

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