This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.

Fourth edition of CONCISE TB OF PHYSIOLOGY incorporates thoroughly revised and updated text. The text has beenorganized into 11 sections, and each section has been further subdivided into chapters. The content has been arranged insuch a way that it provides explanation complimented by numerous tables, flowcharts and abundant illustrations.• Complete and up-to-date text• Illustrated by more than 1000 clear line diagrams• Complemented with numerous tables and flowcharts for quick comprehension• Balanced amalgamation of pure and applied text• Applied aspects, highlighted in boxes.• Additional important information has been highlighted as important notes• For self-assessment of the subject, the questionnaire and viva-voce questions are given at the end of each chapteras self-assessment