This authoritative volume offers a complete, integrated account of the chemistry and physics of milk. It describes milk in terms of composition and physical structure, properties of the constituents, and the chemical and physical changes that occur during processing and storage. Dairy Chemistry and Physics focuses primarily on bovine milk, although its nutritive values are later compared with those of human milk. While the book's integration of principles and applications makes it especially useful for senior and graduate-level courses, Dairy Chemistry and Physics also serves as an important reference for researchers in food science and technology and for professionals involved in milk nutrition, production, processing, and inspection. Following an introduction to milk composition and structure, Dairy Chemistry and Physics discusses biosynthesis and the secretion of milk. The next six chapters consider the basic chemistry of milk constituents, including carbohydrates, salts, lipids, proteins, and enzymes. Four chapters concentrate on the colloidal and surface phenomena of milk, with discussions of general principles, casein micelles, fat globules, and the interaction of milk with air bubbles. The book's intensive focus on the physical properties of milk include analysis of its density, optical properties, acidity, and oxidation reduction phenomena. Other important topics include: the extent and types of variability in the composition of bovine milk; the chemical changes that occur when milk is heated; the properties of milk concentrates; and a critique of analytical methods for composition. Dairy Chemistry and Physics contains numerous tables and graphs, and extensive appendices which detail the composition of milk and its products-their physical properties, nutritive values, and structural formulas.Walstra, Pieter is the author of 'Dairy Chemistry and Physics' with ISBN 9780471097792 and ISBN 0471097799.