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Milk and Dairy Products

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Food Chemistry

Abstract

Milk is the secreted fluid of the mammary glands of female mammals. It contains nearly all the nutrients necessary to sustain life. Since the earliest times, mankind has used the milk of goats, sheep and cows as food. Today the term “milk” is synonymous with cow’s milk. The milk of other animals is spelled out, e.g., sheep milk or goat milk, when supplied commercially.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie, Technischen Universität München, Lichtenbergstraße 4, D-85748, Garching, Germany

    Professor Dr.-Ing. H.-D. Belitz (former Deputy Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München), Professor Dr.-Ing. W. Grosch (former Deputy Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München) & Professor Dr. rer. nat. P. Schieberle (Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München)

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  1. Professor Dr.-Ing. H.-D. Belitz
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  2. Professor Dr.-Ing. W. Grosch
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  3. Professor Dr. rer. nat. P. Schieberle
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© 2004 Springer-Verlag Berlin Heidelberg

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Belitz, HD., Grosch, W., Schieberle, P. (2004). Milk and Dairy Products. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07279-0_11

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  • DOI: https://doi.org/10.1007/978-3-662-07279-0_11

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-40818-5

  • Online ISBN: 978-3-662-07279-0

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