03545nam 22006255 450 991097212250332120250806182637.01-4613-5732-21-4615-1813-X10.1007/978-1-4615-1813-6(CKB)3400000000094604(SSID)ssj0000932165(PQKBManifestationID)11487072(PQKBTitleCode)TC0000932165(PQKBWorkID)10885929(PQKB)10126648(SSID)ssj0000807317(PQKBManifestationID)12300991(PQKBTitleCode)TC0000807317(PQKBWorkID)10774304(PQKB)20537215(DE-He213)978-1-4615-1813-6(MiAaPQ)EBC3080492(PPN)238059464(EXLCZ)99340000000009460420121227d1994 u| 0engurnn|008mamaatxtccrMilk and Milk Products Technology, chemistry and microbiology /by Alan H. Varnam1st ed. 1994.New York, NY :Springer US :Imprint: Springer,1994.1 online resource (XI, 451 p.) Food products series Milk and milk products Bibliographic Level Mode of Issuance: Monograph0-412-45730-X Includes bibliographical references and index.1 Introduction -- 2 Liquid milk and liquid milk products -- 3 Concentrated and dried milk products -- 4 Dairy protein products -- 5 Cream and cream-based products -- 6 Butter, margarine and spreads -- 7 Cheese -- 8 Fermented milks -- 9 Ice cream and related products.Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer­ mented milks, cream and butter. At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen­ trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products. At the same time, however, dairy products have been increasingly perceived as unhealthy foods and a number of high quality dairy substitutes, or analogues, have been developed which have made significant inroads into the total dairy food market. Paradoxically, perhaps, the technology which, on the one hand, presents a threat to the dairy industry through making possible high quality substitutes offers, on the other hand, an opportunity to exploit new uses for milk and its components and to develop entirely new dairy products. Further, the development of products such as low fat dairy spreads has tended to blur the distinction between the dairy industry and its imitators and further broadened the range of knowledge required of dairy scientists and technologists.Food scienceFood ScienceFood science.Food Science.637Varnam Alan Hauthttp://id.loc.gov/vocabulary/relators/aut729385Sutherland Jane P77461MiAaPQMiAaPQMiAaPQBOOK9910972122503321Milk and milk products1428642UNINA