Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry.
Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work.
Using a unique "field-to-table" approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain – from the source, to the nutritional aspects affecting the customer.
Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments.
Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints.
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