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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Bibliographic Details
Main Author: Boer, Ruud de, (Author)
Format: eBook
Language: English
Published: West Sussex, England : John Wiley & Sons, 2014.
Subjects:
Milk.
Dairy products.
elektronické knihy
electronic books
ISBN: 9781118598696
1118598695
0470672226
9780470672228
Physical Description: 1 online resource (297 pages, 8 unnumbered pages of plates) : illustrations (some color), tables

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040 |a E7B  |b eng  |e rda  |e pn  |c E7B  |d OCLCQ  |d OCLCO  |d OCLCF  |d COO  |d OCLCQ  |d D6H  |d K6U  |d OCLCQ  |d CNNOR  |d OCLCQ  |d MERER  |d OCLCQ  |d PIFFA  |d FVL  |d STF  |d U3W  |d OCLCQ  |d CEF  |d CRU  |d RRP  |d ICG  |d OCLCQ  |d INT  |d RECBK  |d UWW  |d OCLCQ  |d G3B  |d TKN  |d OCLCQ  |d INNDH  |d HS0  |d TUHNV  |d OCLCO  |d OCLCQ  |d UPM  |d OCLCQ  |d OCLCO  |d OCLCL  |d SXB 
020 |a 9781118598696  |q (e-book) 
020 |a 1118598695  |q (e-book) 
020 |a 0470672226 
020 |a 9780470672228 
020 |z 9780470672228 
035 |a (OCoLC)878139176  |z (OCoLC)883262888  |z (OCoLC)961516375  |z (OCoLC)962726822  |z (OCoLC)1083082072  |z (OCoLC)1382488065  |z (OCoLC)1385375880 
100 1 |a Boer, Ruud de,  |e author. 
245 1 0 |a From milk by-products to milk ingredients :  |b upgrading the cycle /  |c Ruud de Boer. 
264 1 |a West Sussex, England :  |b John Wiley & Sons,  |c 2014. 
264 4 |c ©2014 
300 |a 1 online resource (297 pages, 8 unnumbered pages of plates) :  |b illustrations (some color), tables 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
505 0 |a 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 
505 8 |a 2.4.2 Salts: in milk2.5 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 
505 8 |a 5.2.3 Critical control points5.3 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; References; Further reading; 7 End Users 
505 8 |a 7.1 Ingredient requirements7.1.1 Nutritionhealth; 7.1.2 Functionality; 7.1.3 Flavour; 7.1.4 Convenience; 7.1.5 Price; 7.2 Feed products; 7.3 Food products; 7.3.1 Baby food; 7.3.2 Nutritionsupplements; 7.3.3 Beverages; 7.3.4 Confections; 7.3.5 Bakery products; 7.3.6 Meat products; 7.3.7 Soups and sauces; 7.3.8 Savoury snacks; 7.3.9 Dairy (type) products; 7.3.10 Convenience meals; 7.4 Pharmaceutical products; References; Further reading; Information Sheets; Index; Supplemental Images 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Milk. 
650 0 |a Dairy products. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a Boer, Ruud de.  |t From milk by-products to milk ingredients : upgrading the cycle.  |d West Sussex, England : John Wiley & Sons, ©2014  |h xii, 269 pages  |z 9780470672228 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFMBPMIU2/from-milk-by?kpromoter=marc  |y Full text 

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