Manufacture and general properties of dairy ingredients
1987
Kirkpatrick, K.J. | Fenwick, R.M.
A technical review summarizes and discusses information and data on dairy ingredients and processes to transform milk and its individual components into appropriate food ingredients. Attention is given to the forms of these ingredients, the chemical composition of various dairy products, and the combinations of milk components to produce whole, compositionally altered, and modified milks. Details also are included on processes for producing from milkfat and milk protein ingredients, and for producing cheese and cultured products and lactose products. Information is given on nutritionally valuable components present in milk at low levels (e.g., immunoglobulins, minerals), and on potential future trends for products obtainable from milk.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library