Dairy Chemistry And Biochemistry

CONTENTS xi

10.5 Cheese analogues

10.6 Cultured milks

References

Suggested reading

Appendices

11 Physical properties of milk

11.1 Ionic strength

11.2 Density

11.3 Redox properties of milk

11.4 Colligative properties of milk

11.5 Interfacial tension

11.6 Acid-base equilibria

11.7 Rheological properties

11.7.1 Newtonian behaviour

11.7.2 Non-Newtonian behaviour

11.7.3 Rheology of milk gels

11.7.4 Rheological properties of milk fat

11.8 Electrical conductivity

11.9 Thermal properties of milk

11.

11.1 1

References

Suggested reading

Interaction of light with milk and dairy products

Colour of milk and milk products

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