Milk is a complex substance, and a variety of constituents canbe extracted from it for use as ingredients in other foods. Themain ingredients from milk are milk fat, cheese and serum, but thisrange is continually expanding as food companies, dairies and dairyscientists seek to utilize as many raw materials and by-products aspossible, to reduce waste, maximize efficiency, and increaseproductivity.
Ingredients from Milk is a concise, fresh approachto ingredients derived from milk, containing guidance and newtechniques for dairy industry professionals and scientists.
has a structure is designed to mirror the process of extractingingredients from milk, beginning with the basic concepts andfollowing through the processes until finally arriving at theconsumer products which constitute the end uses of ingredients frommilk.
This book is primarily targeted at the dairy industry, but alsoprovides a valuable insight for academics and students seeking anindustry perspective.