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portada Handbook on Dairy Chemistry: For B.Sc. Dairy Chemistry as per ICAR Syllabus
Type
Physical Book
Publisher
Author
Language
English
Pages
734
Format
Hardcover
Dimensions
23.4 x 15.6 x 4.0 cm
ISBN13
9789359191379

Handbook on Dairy Chemistry: For B.Sc. Dairy Chemistry as per ICAR Syllabus

Srivastava, M. K. (Author) · Daya Pub. House · Hardcover

Handbook on Dairy Chemistry: For B.Sc. Dairy Chemistry as per ICAR Syllabus - Srivastava, M. K.

New Book Imported to Taiwan
Delivery: 27 Aug - 07 Sep Shipping: 4 to 5 business days.
NT$ 4,331
NT$ 4,331

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Synopsis "Handbook on Dairy Chemistry: For B.Sc. Dairy Chemistry as per ICAR Syllabus"

The present publication has three important parts of Dairy Chemistry. Part - 1 Physical Chemistry of Milk deals with Theory Constituents and gross composition of milk of different species and breeds of milch animals, Colloidal and Emulsion State, Physical Properties of milk, Colligative Properties of Dilute Solution, Aqueous solution of Electrolytes, Acids and bases, Oxidation-Reduction, Nuclear Chemistry and Molecular Spectroscopy. Part -2 Chemistry of Milk deals with Theory Definition and structure of milk, factors affecting composition of milk, Milk Proteins, Milk enzymes, Milk carbohydrates, Milk Lipid and Milk Salts. Part-3 Chemistry of Dairy Products deals with Chemical composition and legal standards of milk products, Cream, Butter, Ghee, Indigenous products, Chemistry of cheese, Dried Milk Products and Ice cream and Frozen Desserts. This publication will be able to meet the requirements of educationists, students and dairy/ food technologists.

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