E-Book
E-Book, Englisch, 344 Seiten, E-Book
E-Book, Englisch, 344 Seiten, E-Book
Reihe: Society of Dairy Technology Series
ISBN: 978-1-4443-1623-0
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Whilst milk fat has always been appreciated for its flavour, themarket had suffered from concerns over cardiovascular diseasesassociated with the consumption of animal fats. However, recentclinical studies have indicated benefits, particularly in relationto conjugated linoleic acids (CLA), in the prevention of certaindiseases. The range of spreads has also increased, including theaddition of probiotic organisms and/or plant extracts to reduceserum cholesterol levels.
The primary aim of this publication is to detail thestate-of-the-art manufacturing methods for:
* Cream
* Butter
* Yellow fat spreads, both pure milk fat based and mixtures withother fats
* Anhydrous milk fat and its derivatives
Coverage of the manufacturing technologies is complemented byexaminations of the relevant nutrition issues and analyticalmethods. The authors, who are all specialists in their fields inrespect to these products, have been chosen from around the world.It is hoped that the book will provide a valuable reference workfor dairy scientists and technologists within the dairy industryand those with similar processing requirements, as well asresearchers and students, thus becoming an important component ofthe SDT's Technical Series.
The Editor
Dr Adnan Y. Tamime is a Consultant in Dairy Science and Technology,Ayr, UK. He is the Series Editor of the SDT's Technical BookSeries.
For information regarding the SDT, please contact MauriceWalton, Executive Director, Society of Dairy Technology, P.O. Box12, Appleby in Westmorland CA16 6YJ, UK. email:execdirector@sdt.org
Also available from Wiley-Blackwell
Milk Processing and Quality Management
Edited by A.Y. Tamime
ISBN 978 1 4051 4530 5
Cleaning-in-Place
Edited by A.Y. Tamime
ISBN 978 1 4051 5503 8
Advanced Dairy Science and Technology
Edited by T. Britz and R. Robinson
ISBN 978 1 4051 3618 1
International Journal of Dairy Technology
Published quarterly
Print ISSN: 1364 727X
Online ISSN: 1471 0307
Tamime
Dairy Fats and Related Products jetzt bestellen!
The primary aim of this publication is to detail thestate-of-the-art manufacturing methods for:
* Cream
* Butter
* Yellow fat spreads, both pure milk fat based and mixtures withother fats
* Anhydrous milk fat and its derivatives
Coverage of the manufacturing technologies is complemented byexaminations of the relevant nutrition issues and analyticalmethods. The authors, who are all specialists in their fields inrespect to these products, have been chosen from around the world.It is hoped that the book will provide a valuable reference workfor dairy scientists and technologists within the dairy industryand those with similar processing requirements, as well asresearchers and students, thus becoming an important component ofthe SDT's Technical Series.
The Editor
Dr Adnan Y. Tamime is a Consultant in Dairy Science and Technology,Ayr, UK. He is the Series Editor of the SDT's Technical BookSeries.
For information regarding the SDT, please contact MauriceWalton, Executive Director, Society of Dairy Technology, P.O. Box12, Appleby in Westmorland CA16 6YJ, UK. email:execdirector@sdt.org
Also available from Wiley-Blackwell
Milk Processing and Quality Management
Edited by A.Y. Tamime
ISBN 978 1 4051 4530 5
Cleaning-in-Place
Edited by A.Y. Tamime
ISBN 978 1 4051 5503 8
Advanced Dairy Science and Technology
Edited by T. Britz and R. Robinson
ISBN 978 1 4051 3618 1
International Journal of Dairy Technology
Published quarterly
Print ISSN: 1364 727X
Online ISSN: 1471 0307
Autoren/Hrsg.
Weitere Infos & Material
Bitte ändern Sie das Passwort
