The book provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins) and of the chemical aspe

This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal consti

Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well

First multi-year cumulation covers six years: 1965-70.