Format:
1 online resource (297 pages)
Edition:
1st ed.
ISBN:
9781118598696
Content:
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.
Content:
Intro -- From Milk By-Products to Milk Ingredients -- Contents -- Foreword -- Preface -- Acknowledgements -- Introduction -- 1 Ingredients -- 1.1 Ingredient list -- 1.2 Ingredient and cycle -- 1.3 Ingredient and adding value -- References -- 2 Milk Specifics -- 2.1 Palette of ingredients -- 2.2 Milk composition -- 2.2.1 Milk composition: diversity -- 2.2.2 Milk composition: concentration -- 2.2.3 Milk composition: size -- 2.3 Proteins -- 2.3.1 Proteins: conversion factor -- 2.3.2 Proteins: amino acid profile -- 2.3.3 Proteins: electric charge -- 2.3.4 Proteins: casein micelles -- 2.3.5 Proteins: whey -- 2.4 Salts -- 2.4.1 Salts: permeate -- 2.4.2 Salts: in milk -- 2.5 Milk sugar -- 2.5.1 Milk sugar: physical aspects -- 2.5.2 Milk sugar: chemical aspects -- 2.6 Lipids -- 2.6.1 Lipids: triacylgycerols -- 2.6.2 Lipids: milk fat globule membrane (MFGM) -- References -- 3 Patents -- 3.1 General -- 3.2 Infant foods in the 19th century -- 3.3 Present patent procedure -- 3.4 Infant foods in the 21st century -- References -- Websites -- 4 Reuse -- 4.1 Cheese starter cultures -- 4.2 Process residuals -- 4.3 Cheese losses -- References -- 5 Outside Constraints -- 5.1 Religious concerns -- 5.1.1 Kosher -- 5.1.2 Halal -- 5.2 Safety -- 5.2.1 General aspects -- 5.2.2 Microbiological aspects -- 5.2.3 Critical control points -- 5.3 Sustainability -- 5.3.1 Resource efficiency -- 5.3.2 Greenhouse gas (GHG) emissions -- References -- 6 Vital Membrane Processes -- 6.1 Background -- 6.2 Principles -- 6.3 Dairy specifics -- 6.3.1 Reverse osmosis (RO) and nanofiltration (NF) -- 6.3.2 Ultrafiltration (UF) -- 6.3.3 Microfiltration (MF) and microfiltration fractionation (MFF) -- 6.3.4 Electrodialysis (ED) -- 6.4 Membranes and ingredients -- 6.4.1 Milk protein concentrate (MPC) -- 6.4.2 Whey protein concentrate (WPC) -- 6.4.3 Demineralized whey -- 6.5 By-products.
Note:
Description based on publisher supplied metadata and other sources
Additional Edition:
9780470672228
Additional Edition:
Erscheint auch als Druck-Ausgabe Boer, Ruud de From milk by-products to milk ingredients Chichester [u.a.] : Wiley Blackwell, 2014 9780470672228
Additional Edition:
0470672226
Language:
English
Subjects:
Chemistry/Pharmacy
,
Agriculture, Forestry, Horticulture, Fishery, Domestic Science
Keywords:
Milch
;
Inhaltsstoff
URL:
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