Ruud de Boer

From Milk By-Products to Milk Ingredients

Upgrading the Cycle

• Gebundenes Buch

Produktbeschreibung

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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Produktdetails

• Verlag: Wiley & Sons
• 1. Auflage
• Seitenzahl: 288
• Erscheinungstermin: 1. Juni 2014
• Englisch
• Abmessung: 251mm x 172mm x 25mm
• Gewicht: 730g
• ISBN-13: 9780470672228
• ISBN-10: 0470672226
• Artikelnr.: 39736314

Autorenporträt

Ruud de Boer has a diverse and extensive background in the dairy industry, and iscurrently a guest scientist at Wageningen, University in the Netherlands.

Inhaltsangabe

Foreword xi
Preface xiii
Acknowledgements xv
Introduction xvii
1 Ingredients 1
1.1 Ingredient list 3
1.2 Ingredient and cycle 10
1.3 Ingredient and adding value 17
References 25
2 Milk Specifics 27
2.1 Palette of ingredients 27
2.2 Milk composition 30
2.3 Proteins 35
2.4 Salts 47
2.5 Milk sugar 51
2.6 Lipids 56
References 63
3 Patents 69
3.1 General 70
3.2 Infant foods in the 19th century 76
3.3 Present patent procedure 84
3.4 Infant foods in the 21st century 86
References 93
Websites 95
4 Reuse 97
4.1 Cheese starter cultures 98
4.2 Process residuals 101
4.3 Cheese losses 106
References 109
5 Outside Constraints 113
5.1 Religious concerns 114
5.2 Safety 117
5.3 Sustainability 123
References 137
6 Vital Membrane Processes 141
6.1 Background 142
6.2 Principles 144
6.3 Dairy specifics 146
6.4 Membranes and ingredients 154
6.5 By-products 162
References 166
Further reading 167
7 End Users 169
7.1 Ingredient requirements 170
7.2 Feed products 189
7.3 Food products 191
7.4 Pharmaceutical products 201
References 202
Further reading 206
Information Sheets 207
Milk 209
Lipids 224
Cheese 232
Whey 240
Index 263