LEADER 04589nam 2200649 450 001 9910140275903321 005 20230803195348.0 010 $a1-5231-1021-X 010 $a1-118-59870-9 010 $a1-118-59863-6 010 $a1-118-59869-5 035 $a(CKB)2670000000529355 035 $a(EBL)1643658 035 $a(SSID)ssj0001134096 035 $a(PQKBManifestationID)11723086 035 $a(PQKBTitleCode)TC0001134096 035 $a(PQKBWorkID)11161636 035 $a(PQKB)10847897 035 $a(OCoLC)878139176 035 $a(MiAaPQ)EBC1643658 035 $a(DLC) 2014000202 035 $a(Au-PeEL)EBL1643658 035 $a(CaPaEBR)ebr10845566 035 $a(CaONFJC)MIL580373 035 $a(OCoLC)871781377 035 $a(EXLCZ)992670000000529355 100 $a20140318h20142014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFrom milk by-products to milk ingredients $eupgrading the cycle /$fRuud de Boer 210 1$aWest Sussex, England :$cJohn Wiley & Sons,$d2014. 210 4$dİ2014 215 $a1 online resource (297 p.) 300 $aDescription based upon print version of record. 311 $a0-470-67222-6 320 $aIncludes bibliographical references and index. 327 $aFrom 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: permeate 327 $a2.4.2 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 aspects 327 $a5.2.3 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 Users 327 $a7.1 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 330 $a 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.