Advances in Dairy Ingredients by Geoffrey W. Smithers, Mary Ann Augustin

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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Copenhagen: Niro A/S. , and Fauquant, J. (1994) Study of the dissociation of beta-casein from native phosphocaseinate. Le Lait 74, 325–332. Refstrup, E. (2003) Drying of milk. In: Encyclopedia of Dairy Sciences, edited by H. Roginski, pp. 860–871. London: Academic Press. S. (1992) Casein association and micelle formation. F. Fox, p. 111. London: Elsevier. H. (2002) Importance of glass transition and water activity to spray drying and stability of dairy powders. Le Lait 82, 478–484. M. (1974) Filtering process, Patent 8W 74 16257.

Nordeuropaeisk Mejeri Tidsskrift 5, 135–139. Master, K. (2002) Spray Drying in Practice. Charlottenlund, Denmark: SprayDryConsult International ApS. Masters, K. (1991) Spray Drying. Essex: Longman Scientific & Technical. L. (1991) New applications of membrane technology in the dairy industry. Australian Journal of Dairy Technology 46, 91–95. L. and Ollivier, G. (1997) Extraction of milk proteins. In: Food Proteins and Their Applications, edited by S. Damodaran and A. Paraf, pp. 579–595. New York: Marcel Dekker.

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.

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