04590nam 2200649 450 991080888960332120230803195348.01-5231-1021-X1-118-59870-91-118-59863-61-118-59869-5(CKB)2670000000529355(EBL)1643658(SSID)ssj0001134096(PQKBManifestationID)11723086(PQKBTitleCode)TC0001134096(PQKBWorkID)11161636(PQKB)10847897(OCoLC)878139176(MiAaPQ)EBC1643658(DLC) 2014000202(Au-PeEL)EBL1643658(CaPaEBR)ebr10845566(CaONFJC)MIL580373(OCoLC)871781377(EXLCZ)99267000000052935520140318h20142014 uy 0engur|n|---|||||txtccrFrom milk by-products to milk ingredients upgrading the cycle /Ruud de BoerWest Sussex, England :John Wiley & Sons,2014.©20141 online resource (297 p.)Description based upon print version of record.0-470-67222-6 Includes bibliographical references and index.From Milk By-Products to Milk Ingredients; Contents; Foreword; Preface; Acknowledgements; Introduction; 1 Ingredients; 1.1 Ingredient list; 1.2 Ingredient and cycle; 1.3 Ingredient and adding value; References; 2 Milk Specifics; 2.1 Palette of ingredients; 2.2 Milk composition; 2.2.1 Milk composition: diversity; 2.2.2 Milk composition: concentration; 2.2.3 Milk composition: size; 2.3 Proteins; 2.3.1 Proteins: conversion factor; 2.3.2 Proteins: amino acid profile; 2.3.3 Proteins: electric charge; 2.3.4 Proteins: casein micelles; 2.3.5 Proteins: whey; 2.4 Salts; 2.4.1 Salts: permeate2.4.2 Salts: in milk2.5 Milk sugar; 2.5.1 Milk sugar: physical aspects; 2.5.2 Milk sugar: chemical aspects; 2.6 Lipids; 2.6.1 Lipids: triacylgycerols; 2.6.2 Lipids: milk fat globule membrane (MFGM); References; 3 Patents; 3.1 General; 3.2 Infant foods in the 19th century; 3.3 Present patent procedure; 3.4 Infant foods in the 21st century; References; Websites; 4 Reuse; 4.1 Cheese starter cultures; 4.2 Process residuals; 4.3 Cheese losses; References; 5 Outside Constraints; 5.1 Religious concerns; 5.1.1 Kosher; 5.1.2 Halal; 5.2 Safety; 5.2.1 General aspects; 5.2.2 Microbiological aspects5.2.3 Critical control points5.3 Sustainability; 5.3.1 Resource efficiency; 5.3.2 Greenhouse gas (GHG) emissions; References; 6 Vital Membrane Processes; 6.1 Background; 6.2 Principles; 6.3 Dairy specifics; 6.3.1 Reverse osmosis (RO) and nanofiltration (NF); 6.3.2 Ultrafiltration (UF); 6.3.3 Microfiltration (MF) and microfiltration fractionation (MFF); 6.3.4 Electrodialysis (ED); 6.4 Membranes and ingredients; 6.4.1 Milk protein concentrate (MPC); 6.4.2 Whey protein concentrate (WPC); 6.4.3 Demineralized whey; 6.5 By-products; References; Further reading; 7 End Users7.1 Ingredient requirements7.1.1 Nutritionhealth; 7.1.2 Functionality; 7.1.3 Flavour; 7.1.4 Convenience; 7.1.5 Price; 7.2 Feed products; 7.3 Food products; 7.3.1 Baby food; 7.3.2 Nutritionsupplements; 7.3.3 Beverages; 7.3.4 Confections; 7.3.5 Bakery products; 7.3.6 Meat products; 7.3.7 Soups and sauces; 7.3.8 Savoury snacks; 7.3.9 Dairy (type) products; 7.3.10 Convenience meals; 7.4 Pharmaceutical products; References; Further reading; Information Sheets; Index; Supplemental Images 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.<br /MilkDairy productsMilk.Dairy products.636.2/142Boer Ruud de1673161MiAaPQMiAaPQMiAaPQBOOK9910808889603321From milk by-products to milk ingredients4037067UNINA