New Уогк: Marcel Dekker, Inc., 1999. — 189 p.Composition, Structure, and Properties.
Composition and Structure.
Principal Components.
Structure.
Some Properties.
Density.
Acidity.
Redox Potential.
Variability.
Sources of Variation.
Nature of the Variation.
Some lmportant Variables.
Changes.
Suggested Literature.
Milk Components.
Carbohydrates.
Chemical Properties of Lactose.
Physicochemical Aspects of Lactose.
Lactic Acid Feпnentation.
Salts.
Composition and Distribution Among the Phases.
Properties of the Salt Solution.
Colloidal Calcium Phosphate.
Changes in Salts.
Lipids.
Composition.
Some Properties.
Autoxidation.
Crystallization.
Proteins.
Chemistry of Proteins.
Survey of Milk Proteins.
Serum Proteins.
Casein.
Enzymes.
Enzyme Activity.
Some Milk Enzymes.
lnactivation.
Other Components.
Natural Components.
Contaminants.
Radionuclides.
Flavor Compounds.
Suggested Literature.
Colloidal Particles of Мilk.
Fat Globules.
Properties.
Emulsion Stability.
lnteractions with Air Bubbles.
Creaming.
Lipolysis.
Casein Micelles.
Description.
Changes.
Colloidal Stability.
Physical Properties.
Optical Properties.
Optical Properties.
Suggested Literature.
scosity (11).
Suggested Literature.
Microbiology of МіІk.
General Aspects.
Growth.
Milk as а Substrate for Bacteria.
Undesirable Microorganisms.
Spoilage Microorganisms.
Pathogenic Microorganisms.
Sources of Contamination.
Microorganisms Present in the Udder.
Contamination During and After Milking.
Hygienic Measures.
Protection of the Consumer Against Pathogenic.
Microorganisms.
Measures Against Spoilage Organisms.
