• Advances In Dairy Ingredients
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Advances In Dairy Ingredients

Advances In Dairy Ingredients

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Geoffrey W. Smithers and Mary Ann Augustin · Wiley-Blackwell

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Pages351
PublisherWiley-Blackwell
File size7 MB
LanguageEnglish
DeliveryInstant download

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Advances In Dairy Ingredients

Consumers are increasingly demanding more of their food without any compromise in safety. Dairy-derived ingredients provide today’s food manufacturer with a vast array of possibilities when developing and formulating food products that meet the demands of the modern consumer. Dairy streams (milk, whey, colostrum) represent a rich source of components with valuable nutritional, functional, and biological characteristics. These components, including proteins, peptides, fats, carbohydrates, and minerals, form the foundation for a variety of successful food ingredients used universally in a range of formulated foods and beverages. Commercial success has been built on a sound scientific understanding of these dairy components, their characteristics, and how they interact with other components in a complex food matrix. This underpinning scientific knowledge provides the modern food…

Key Features

  • Milk trade–Technological innovations. 3. Dairy processing. I. Smithers, Geoffrey W. II. Augustin,
  • Consumers are increasingly demanding more of their food without any compromise in safety
  • Dairy streams (milk, whey, colostrum) represent a rich source of components with valuable nutritional, functional, and biological characteristics
  • This underpinning scientific knowledge provides the modern food…

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