LEADER 03545nam 22006255 450 001 9910972122503321 005 20250806182637.0 010 $a1-4613-5732-2 010 $a1-4615-1813-X 024 7 $a10.1007/978-1-4615-1813-6 035 $a(CKB)3400000000094604 035 $a(SSID)ssj0000932165 035 $a(PQKBManifestationID)11487072 035 $a(PQKBTitleCode)TC0000932165 035 $a(PQKBWorkID)10885929 035 $a(PQKB)10126648 035 $a(SSID)ssj0000807317 035 $a(PQKBManifestationID)12300991 035 $a(PQKBTitleCode)TC0000807317 035 $a(PQKBWorkID)10774304 035 $a(PQKB)20537215 035 $a(DE-He213)978-1-4615-1813-6 035 $a(MiAaPQ)EBC3080492 035 $a(PPN)238059464 035 $a(EXLCZ)993400000000094604 100 $a20121227d1994 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt 182 $cc 183 $acr 200 10$aMilk and Milk Products $eTechnology, chemistry and microbiology /$fby Alan H. Varnam 205 $a1st ed. 1994. 210 1$aNew York, NY :$cSpringer US :$cImprint: Springer,$d1994. 215 $a1 online resource (XI, 451 p.) 225 0 $aFood products series Milk and milk products 300 $aBibliographic Level Mode of Issuance: Monograph 311 08$a0-412-45730-X 320 $aIncludes bibliographical references and index. 327 $a1 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. 330 $aMilk 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. 606 $aFood science 606 $aFood Science 615 0$aFood science. 615 14$aFood Science. 676 $a637 700 $aVarnam$b Alan H$4aut$4http://id.loc.gov/vocabulary/relators/aut$0729385 701 0$aSutherland$b Jane P$077461 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910972122503321 996 $aMilk and milk products$91428642 997 $aUNINA