From Milk By-Products to Milk Ingredients

Upgrading the Cycle

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book From Milk By-Products to Milk Ingredients by Ruud de Boer, Wiley
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Author: Ruud de Boer ISBN: 9781118598702
Publisher: Wiley Publication: March 6, 2014
Imprint: Wiley Language: English
Author: Ruud de Boer
ISBN: 9781118598702
Publisher: Wiley
Publication: March 6, 2014
Imprint: Wiley
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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