Olejar Books

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, is unique in the literature on lactose and milk properties, a broad field that encompasses a diverse range of topics, including its physical and chemical properties and significance, lactose hydrolysis, milk salts, vitamins, as well as milk flavors and off-flavors. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Chemically and enzymatically prepared derivatives of lactose, Oligosaccharides indigenous to milk, and Hormones/biologically active compounds in milk.