The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volu

Until relatively recently, milk was valued mainly for its fat content. Although their importance in milk products has decreased, milk lipids have many interesti

This is the third volume in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the commercially important const

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volu

The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy