P. F. Fox, Emeritus Professor of Food Chemistry.T. Uniacke-Lowe, Senior Technical Officer.P. L. H. McSweeney, Professor of Food Chemistry.J. A. O’ Mahony, Lecturer in Food Chemistry, all at the School of Food and Nutritional Sciences, University College, Cork, Ireland.

• 1.Production and Utilization of Milk.- 2.Lactose.- 3.Milk Lipids.- 4.Milk Proteins.- 5.Salts of Milk.- 6.Vitamins in Milk and Dairy Products.- 7.Water in Milk and Dairy Products.- 8.Physical Properties of Milk.- 9.Heat-induced changes in Milk.- 10.Enzymology of Milk and Dairy Products.- 11. Biologically Active Compounds in Milk.- 12.Chemistry and Biochemistry of Cheese.- 13.Chemistry and Biochemistry of Fermented Milk Products.

P. F. Fox, Emeritus Professor of Food Chemistry.T. Uniacke-Lowe, Senior Technical Officer.P. L. H. McSweeney, Professor of Food Chemistry.J. A. O’ Mahony, Lecturer in Food Chemistry, all at the School of Food and Nutritional Sciences, University College, Cork, Ireland.

• 1.Production and Utilization of Milk.- 2.Lactose.- 3.Milk Lipids.- 4.Milk Proteins.- 5.Salts of Milk.- 6.Vitamins in Milk and Dairy Products.- 7.Water in Milk and Dairy Products.- 8.Physical Properties of Milk.- 9.Heat-induced changes in Milk.- 10.Enzymology of Milk and Dairy Products.- 11. Biologically Active Compounds in Milk.- 12.Chemistry and Biochemistry of Cheese.- 13.Chemistry and Biochemistry of Fermented Milk Products.

P. F. Fox, Emeritus Professor of Food Chemistry.T. Uniacke-Lowe, Senior Technical Officer.P. L. H. McSweeney, Professor of Food Chemistry.J. A. O’ Mahony, Lecturer in Food Chemistry, all at the School of Food and Nutritional Sciences, University College, Cork, Ireland.

• 1.Production and Utilization of Milk.- 2.Lactose.- 3.Milk Lipids.- 4.Milk Proteins.- 5.Salts of Milk.- 6.Vitamins in Milk and Dairy Products.- 7.Water in Milk and Dairy Products.- 8.Physical Properties of Milk.- 9.Heat-induced changes in Milk.- 10.Enzymology of Milk and Dairy Products.- 11. Biologically Active Compounds in Milk.- 12.Chemistry and Biochemistry of Cheese.- 13.Chemistry and Biochemistry of Fermented Milk Products.