By Geoffrey W. Smithers, Mary Ann Augustin
Advances in Dairy Ingredients presents a world viewpoint on contemporary advancements within the zone of dairy parts and dairy know-how. industry and production traits and possibilities are aligned with the most recent technology instruments that offer the basis to effectively and speedily catch those possibilities. practical meals are rising as key drivers of the worldwide nutrition economic system and dairy components and expertise are on the vanguard in those advancements. Advances in Dairy Ingredients brings jointly nutrition scientists, experts, and sellers from all over the world to supply specific perception into the medical foundation for the luck of dairy parts in sleek foodstuff items, and a glimpse into the way forward for new dairy elements and meals at the horizon
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Extra resources for Advances in Dairy Ingredients
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2004) Milk Powder Technology Evaporation and Spray-Drying. Copenhagen: Niro A/S. A. V. T. Vu, Y. W. 1 INTRODUCTION The industrial source of lactose is whey, the liquid by-product from the manufacture of cheese and casein. Each kilogram of cheese yields 7–9 kg of whey. Two-thirds of the dry weight of the generated whey is lactose. Minerals and proteins account for the bulk of the remaining third (Hobman, 1984). Traditionally, whey was disposed of as animal stockfeed or by irrigation and sewage treatment.