BuchbesprechungedBook Reviews
aemia. The lactose-related chapters are completed by a review that examines the 'Reaction Chemistry of Lactose' (J. O'Brien), especially non-enzymatic degradation pathways and their significance in dairy products. In chapter 6, the basic physical chemistry of the 'Milk Salt-Casein System' (C. Holf) is first considered but centred on a cluster model of the nature of the colloidal calcium phosphate. The chapter goes further in regarding probably one of the most important biological functions of casein: to be a carrier of calcium and phosphate. This presentation is followed by a review (chapter 7) devoted to 'Nutritional Aspects of Minerals in Bovine and Human Milks' (A. Flynn, K. Cashman). Water is the most important food and an essential diluent of food solids. The importance of 'Water in Milk Products' (l! H. Roos, chapter 8) is due to its dominance in most dairy products and its extraordinary physico-chemical properties. It is of great merit that this book includes a chapter devoted to water. In chapter 9 'Vitamins in Milk and Milk Products' (R. dste, M. Jugerstad, I. Anderson) are considered in terms of chemistry, bioavailability, physiology and requirements. Special emphasis is placed on the significance of milk as a vitamin source, and the stability of vitamins during processing and storage. Having demonstrated briefly the back ground to flavour studies, the more detailed results of 'Flavours and Off-Flavours in Dairy Products' ( R L. H. McSweeney, H. E. Nursten, G. Urbach) are reviewed in Chapter 10. The book is completed by a general survey of 'Physico-Chemical Properties of Milk' (H. Singh, 0. J. McCarthy, J. A. Lucey), with an emphasis on general principles, contributions of various milk components and effects of compositional and processing parameters. All chapters end with a comprehensive list of references. It is a pleasure to work with this book! P. Chr: Lorenzen, Kiel