Advanced Dairy Chemistry (4^th Ed., 4th ed. 2022)
Volume 3: Lactose, Water, Salts and Minor Constituents

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the late 1990s and again in the 2000s and 2010s. For nearly four decades, the series has been the leading reference source on dairy chemistry and is now in its fourth edition. 

Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, fourth edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, and the behaviour of water in dairy products and the physical properties of milk.

Paul L.H. McSweeney is Professor of Food Chemistry in the School of Food and Nutritional Sciences, University College, Cork, Ireland.

Patrick F. Fox was Professor and Head of the Department of Food Chemistry at University College, Cork, Ireland, from 1969 to 1997; he retired in December 1997 and is now Emeritus Professor of Food Chemistry. 

Alan L. Kelly is Professor of Food Chemistry in the School of Food and Nutritional Sciences, University College, Cork, Ireland.

Volume 3 of the most comprehensive treatise on dairy chemistry

Authoritative source for academics and industry professionals since 1980s

Now covers chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk