Advanced Dairy Chemistry

2. Lactose: Chemistry and Properties
P. F. Fox

3. Solid and Liquid States of Lactose
Y. H. Roos

4. Significance of Lactose in Dairy Products
Patric F. Fox, Paul L. H. McSweeney

5. Production and Uses of Lactose
A. H. J. Paterson

6. Galacto-oligosaccharides and Other Products Derived from Lactose
M. J. Playne, R. G. Crittenden

7. Lactose Malabsorption
C. J. E. Ingram, D. M. Swallow

8. Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products
John O’Brien

9. Milk Oligosaccharides
T. Urashima, M. Kitaoka, S. Asakuma, M. Messer

10. Milk Salts: Technological Significance
J. A. Lucey, D. S. Horne

11. Nutritional Aspects of Minerals in Bovine and Human Milks
C. D. Hunt, F. H. Nielsen

12. Water in Dairy Products
D. Simatos, D. Champion, D. Lorient, C. Loupiac, G. Roudaut

13. Fat-Soluble Vitamins and Vitamin C in Milk and Milk Products
P.A. Morrissey, T.R. Hill

14. Vitamins in Milk and Dairy Products: B-Group Vitamins
D. Nohr, H.K. Biesalski

15. Flavours and Off-Flavours in Milk and Dairy Products
K.R. Cadwallader, T.K. Singh

16. Physico-chemical Properties of Milk
O. J. McCarthy, H. Singh

Keywords: Chemistry, Chemistry/Food Science, general, Food Science