TAILIEUCHUNG - Dairy Chemistry and Biochemistry

Being a highly perishable commodity and produced primarily in the heart of the rural environment, milk reaches the consumer only with much difficulty and increased cost. Urban usage of milk is only 30% with the formal milk processing industry handling only 2 to 3 % (around 1 billion liters) of total milk production of the country. For the other 97%, a multi-layered distribution system of middlemen has evolved for milk supply. An estimated 20% of current milk production is lost from income generation due to fragile infrastructure facilities required for a highly perishable commodity like milk. As a result of. | Dairy Chemistry and Biochemistry . FOX and . McSWEENEY Department of Food Chemistry University College Cork Ireland BLACKIE ACADEMIC PROFESSIONAL An Imprint of Chapman . Hall London Weinheim New York Tokyo Melbourne Madras Published by Blackie Academic Professional an imprint of Thomson Science 2-6 Boundary Row London SEI 8HN UK Thomson Science 2-6 Boundary Row London SEI 8HN UK Thomson Science 115 Fifth Avenue New York NY 10003 USA Thomson Science Suite 750 400 Market Street Philadelphia PA 19106 USA Thomson Science Pappelallee 3 69469 Weinheim Germany First edition 1998 1998 Thomson Science Thomson Science is a division of International Thomson Publishing l T P Typeset in 10 12pt Times by Doyle Graphics Tullamore Ireland Printed in Great Britain by St Edmundsbury Press Ltd Bury St Edmunds Suffolk ISBN 0 412 72000 0 All rights reserved. No part of this publication may be reproduced stored in a retrieval system or transmitted in any form or by any means electronic mechanical photocopying recording or otherwise without the prior written permission of the publishers. Applications for permission should be addressed to the rights manager at the London address of the publisher. The publisher makes no representation express or implied with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions that may be made. A catalogue record for this book is available from the British Library Library of Congress Catalog Card Number 97-77281 Printed on acid-free text paper manufactured in accordance with ANS1 NISO Permanence of Paper . Preface Milk has been the subject of scientific study for about 150 years and consequently is probably the best characterized in chemical terms of our major foods. It is probably also the most complicated and serves as the raw material for a very large and diverse family of food products. Dairy science has existed as a university discipline

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