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Understanding and improving the functional and nutritional properties of milk

By Thom Huppertz (Editor), Thom Huppertz (Contribution by), Todor Vasiljevic (Editor), Todor Vasiljevic (Contribution by), Jan Geurts (Contribution by), Aiqian Ye (Contribution by), Golfo Moatsou (Contribution by), Inge Gazi (Contribution by), Dimuthu Bogahawaththa (Contribution by), Geoffrey McCarthy (Contribution by), James A. O'Mahony (Contribution by), Mark A. Fenelon (Contribution by), Rita Hickey (Contribution by), Egon Bech Hansen (Contribution by), Daylan A. Tzompa-Sosa (Contribution by), Naomi Arita-Merino (Contribution by), Nurit Argov-Argaman (Contribution by), Michael Gänzle (Contribution by), Lotte Bach Larsen (Contribution by), Søren Drud-Heydary Nielsen (Contribution by), Nina Aagaard Poulsen (Contribution by), Alan L. Kelly (Contribution by), Xiao-Chen Liu (Contribution by), Leif H. Skibsted (Contribution by), Paul Andrewes (Contribution by), Stephen E. Holroyd (Contribution by), Brendon Gill (Contribution by), Richard Johnson (Contribution by), Andrew Lewis (Contribution by), Andrew MacKenzie (Contribution by), Mikhail Vyssotski (Contribution by), Martin Auldist (Contribution by), Tim Coolbear (Contribution by), Nathalie Janin (Contribution by), Rachel Traill (Contribution by), Rebecca Shingleton (Contribution by), Maria Kazou (Contribution by), Alkmini Gavriil (Contribution by), Chryssi Kounenidaki (Contribution by), Effie Tsakalidou (Contribution by), Hilton C. Deeth (Contribution by), Georg Surber (Contribution by), Rohm (Contribution by), Doris Jaros (Contribution by), Michel Britten (Contribution by)
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By Thom Huppertz (Editor), Thom Huppertz (Contribution by), Todor Vasiljevic (Editor), Todor Vasiljevic (Contribution by), Jan Geurts (Contribution by), Aiqian Ye (Contribution by), Golfo Moatsou (Contribution by), Inge Gazi (Contribution by), Dimuthu Bogahawaththa (Contribution by), Geoffrey McCarthy (Contribution by), James A. O'Mahony (Contribution by), Mark A. Fenelon (Contribution by), Rita Hickey (Contribution by), Egon Bech Hansen (Contribution by), Daylan A. Tzompa-Sosa (Contribution by), Naomi Arita-Merino (Contribution by), Nurit Argov-Argaman (Contribution by), Michael Gänzle (Contribution by), Lotte Bach Larsen (Contribution by), Søren Drud-Heydary Nielsen (Contribution by), Nina Aagaard Poulsen (Contribution by), Alan L. Kelly (Contribution by), Xiao-Chen Liu (Contribution by), Leif H. Skibsted (Contribution by), Paul Andrewes (Contribution by), Stephen E. Holroyd (Contribution by), Brendon Gill (Contribution by), Richard Johnson (Contribution by), Andrew Lewis (Contribution by), Andrew MacKenzie (Contribution by), Mikhail Vyssotski (Contribution by), Martin Auldist (Contribution by), Tim Coolbear (Contribution by), Nathalie Janin (Contribution by), Rachel Traill (Contribution by), Rebecca Shingleton (Contribution by), Maria Kazou (Contribution by), Alkmini Gavriil (Contribution by), Chryssi Kounenidaki (Contribution by), Effie Tsakalidou (Contribution by), Hilton C. Deeth (Contribution by), Georg Surber (Contribution by), Rohm (Contribution by), Doris Jaros (Contribution by), Michel Britten (Contribution by)
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"The book contains many contributions informed by recent research. These will be of value to nutritionists, dairy scientists and technologists working in research, industrial and teaching roles…the editors have achieved their aim of producing a reference work that addresses the nutritional and functional properties of milk and its contribution to human nutrition. It is a valuable reference source for dairy professionals."
(International Journal of Dairy Technology)

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