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Boer, Ruud de

From Milk By-Products to Milk Ingredients: Upgrading the Cycle

Boer, Ruud de - From Milk By-Products to Milk Ingredients: Upgrading the Cycle, ebook

204,70€

Ebook, ePUB with Adobe DRM
ISBN: 9781118598702
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Printing86 pages with an additional page accrued every 9 hours, capped at 86 pages
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Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to utilize as many raw materials and by-products as possible, to reduce waste, maximize efficiency, and increase productivity. 

Ingredients from Milk is a concise, fresh approach to ingredients derived from milk, containing guidance and new techniques for dairy industry professionals and scientists.

has a structure is designed to mirror the process of extracting ingredients from milk, beginning with the basic concepts and following through the processes until finally arriving at the consumer products which constitute the end uses of ingredients from milk. 

This book is primarily targeted at the dairy industry, but also provides a valuable insight for academics and students seeking an industry perspective.

Keywords: Ingredients

Author(s)
Publisher
John Wiley and Sons, Inc.
Publication year
2013
Language
en
Edition
1
Page amount
288 pages
Category
Gardening, Agriculture, Forestry
Format
Ebook
eISBN (ePUB)
9781118598702
Printed ISBN
9780470672228

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