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  1. Home
  2. Industry
  3. The Dairy Education eBook Series
  4. The Dairy Science and Technology eBook

Dairy Chemistry and Physics

Contents

  • Composition and Structure: Overview
  • Milk Lipids - Chemical Properties
  • Milk Lipids - Physical Properties
  • Milkfat Structure - Fat Globules
  • Milk Lipids - Functional Properties
  • Milk Proteins
  • Caseins
  • Structure: The Casein Micelle
  • Whey Proteins
  • Enzymes
  • Lactose
  • Vitamins
  • Minerals
  • Physical Properties of Milk
  • Previous: Characterization of Flavour Defects - ADSA
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Telephone: (519) 824-4120 extension 56589

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University of Guelph
Food Science Department
50 Stone Road East
Guelph, Ontario
Canada  N1G 2W1

 

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Canadian Research Institute for Food Safety (CRIFS)

Guelph Food Innovation Centre (GFIC)

 

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