Physiological Functional Characteristics of Milk and Dairy Products

Author: Gu Ruixia
Publisher:
Publish Date: 2000-01-01
Features: This book is divided into three parts and fourteen chapters. The first part consists of seven chapters, introducing the physiological functional characteristics of each component of human milk and cow's milk, and comparing their nutritional composition and physiological functional characteristics. The second part is divided into three chapters, discussing the effects of heat treatment, non-thermal processing, and high-pressure homogenization on the physiological functional characteristics of milk. The third part is a special topic on the physiological functional characteristics of dairy products. This book is one of the most authoritative monographs on the physiological functional characteristics of dairy products both domestically and internationally, and holds significant guiding and reference value for dairy processing and research in the coming years. It is suitable for professionals and students in the fields of food, nutrition, and medicine, and serves as an important reference book for dairy research and development.