From milk by-products to milk ingredients : upgrading the cycle
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 ra...
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| Main Author | |
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| Format | Electronic eBook |
| Language | English |
| Published |
West Sussex, England :
John Wiley & Sons,
2014.
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| Subjects | |
| Online Access | Full text |
| ISBN | 9781118598696 1118598695 0470672226 9780470672228 |
| Physical Description | 1 online resource (297 pages, 8 unnumbered pages of plates) : illustrations (some color), tables |
Cover
| Summary: | 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.<br |
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| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781118598696 1118598695 0470672226 9780470672228 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
| Physical Description: | 1 online resource (297 pages, 8 unnumbered pages of plates) : illustrations (some color), tables |