Dairy Fats and Related Products

The latest in our successful dairy science series, this book details the state-of-the-art manufacturing methods for cream, butter and various types of low-fat spreads. Coverage of the manufacturing technologies is complemented by examinations of the relevant nutrition issues and analytical methods. The authors, who are all specialists in their fields in respect to these products, have been chosen from around the world.

Avainsanat: linoleic acids, probiotics, milk lipids, fatty acids, milk nutrition, bioactive foods