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Advanced Dairy Chemistry

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Cover of 'Advanced Dairy Chemistry'

Table of Contents

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    Book Overview
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    Chapter 1 Origin and Evolution of the Major Constituents of Milk
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    Chapter 2 Milk Proteins: Introduction and Historical Aspects
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    Chapter 3 Quantitation of Proteins in Milk and Milk Products
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    Chapter 4 Chemistry of the Caseins
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    Chapter 5 Higher Order Structures of the Caseins: A Paradox?
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    Chapter 6 Casein Micelle Structure, Functions, and Interactions
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    Chapter 7 β-Lactoglobulin
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    Chapter 8 α-Lactalbumin
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    Chapter 9 Immunoglobulins in Mammary Secretions
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    Chapter 10 Lactoferrin
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    Chapter 11 Minor Proteins, Including Growth Factors
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    Chapter 12 Indigenous Enzymes of Milk
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    Chapter 13 Interspecies Comparison of Milk Proteins: Quantitative Variability and Molecular Diversity
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    Chapter 14 Genetics and Biosynthesis of Milk Proteins
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    Chapter 15 Genetic Polymorphism of Milk Proteins
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    Chapter 16 Nutritional Quality of Milk Proteins
Attention for Chapter 6: Casein Micelle Structure, Functions, and Interactions
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