Chemistry in the kitchen: milk and milk products I

Paul Ainsworth (Paul Ainsworth is a Senior Lecturer in the Department of Food and Consumer Technology, Manchester Metropolitan University, Manchester, UK)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 1 April 1996


Investigates the factors determining the quality of milk and heat‐treated milk products. Discusses the composition and structure of milk with particular reference to proteins, fat and lactose with emphasis on emulsion stability, fat globules and the casein micelles. Describes the preservation of milk by heat treatment to produce pasteurized, sterilized, ultra heat‐treated milks, and the chemical and physical changes taking place during this processing.



Ainsworth, P. (1996), "Chemistry in the kitchen: milk and milk products I", Nutrition & Food Science, Vol. 96 No. 2, pp. 27-30.

Download as .RIS




Copyright © 1996, MCB UP Limited

Please note you might not have access to this content

You may be able to access this content by login via Shibboleth, Open Athens or with your Emerald account.
If you would like to contact us about accessing this content, click the button and fill out the form.
To rent this content from Deepdyve, please click the button.