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Milk Proteins

From Expression to Food

  • 3rd Edition - November 15, 2019
  • Editors: Mike Boland, Harjinder Singh
  • Language: English
  • Paperback ISBN:
    9 7 8 - 0 - 1 2 - 8 1 5 2 5 1 - 5
  • eBook ISBN:
    9 7 8 - 0 - 1 2 - 8 1 5 2 5 2 - 2

Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and gradu… Read more

Milk Proteins

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Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique "field-to-table" approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain – from the source, to the nutritional aspects affecting the customer.

Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints.