Casein 1st Edition

Discover the science behind one of nature’s most versatile proteins with Casein, 1st Edition by Mamdouh El‑Bakry and Bhavbhuti M. Mehta. This authoritative volume brings clarity to casein’s molecular structure, functional properties, and applications across food, nutrition, pharmaceuticals, and industrial formulations.

Inside, readers will find clear explanations of casein chemistry, advanced analytical techniques, and practical guidance on processing and formulation. Chapters explore cheese technology, emulsification, encapsulation, and the role of casein in nutritional Books, with emphasis on quality control and regulatory considerations. Supported by real-world examples and up‑to‑date research, the book balances rigorous science with practical insights for laboratory and production environments.

Ideal for graduate students, food scientists, dairy technologists, nutritionists, and R&D professionals, Casein, 1st Edition is a must‑have reference for anyone working with milk proteins. Whether you’re developing functional foods in Europe, optimizing dairy processes in India, advancing nutraceuticals in North America, or conducting research across the Middle East and Africa, this book delivers globally relevant expertise in an accessible style.

If you need a reliable, professionally written resource that translates complex biochemistry into applied solutions, this edition will elevate your work and inform critical decisions. Order your copy today to enhance your laboratory, classroom, or production toolkit and stay at the forefront of casein research and application.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.