Fox P.F., McSweeney P.L.H. (ed.). Advanced Dairy Chemistry. Vol. 3. Lactose, water, salts and minor constituents

USA: Springer, 2009. — 778 p.Lactose: chemistry and properties.
Solid and liquid states of lactose.
Significance of lactose in dairy products.
Production and uses of lactose.
Galacto-oligosaccharides and other products derived from lactose.
Lactose malabsorption.
Non-enzymatic degradation pathways of lactose and their significance in dairy products.
Milk oligosaccharides.
Milk salts: technological significance.
Nutritional aspects of minerals in bovine and human milks.
Water in dairy products.
Fat-soluble vitamins and vitamin C in milk and milk products.
Vitamins in milk and dairy products: B-group vitamins.
Flavours and off-flavours in milk and dairy products.
Physico-chemical properties of Milk.