Description

Book Synopsis

Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or some of its constituents from a few days to a few years.

This book addresses the innovations that deal with milk and the use of gentle techniques that best preserve dairy constituents. This book explores some of the current challenges facing the milk processing industry, namely: i) showing the advances in infant milk formula to best mimic breastfeeding and the in vitro models that study newborn digestion, ii) combining tradition and new consumer expectations on emblematic dairy products, such as yogurt and fermented milk products, iii) defining optimal cheese-making practices to control both cheese quality and yield, iv) outlining the current research approaches to meet consum'actor demands, as well as those dealing with v) the fouling and cleaning of dairy equipment in a context of

Milk and Dairy Products Some Challenges for the

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    Order before 4pm tomorrow for delivery by Thu 2 Jul 2026.

    A Hardback by Gagnaire

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      Publisher: ISTE Ltd
      Publication Date: 9/17/2024
      ISBN13: 9781789451719, 978-1789451719
      ISBN10: 178945171X
      Also in:
      Agriculture and farming

      Description

      Book Synopsis

      Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or some of its constituents from a few days to a few years.

      This book addresses the innovations that deal with milk and the use of gentle techniques that best preserve dairy constituents. This book explores some of the current challenges facing the milk processing industry, namely: i) showing the advances in infant milk formula to best mimic breastfeeding and the in vitro models that study newborn digestion, ii) combining tradition and new consumer expectations on emblematic dairy products, such as yogurt and fermented milk products, iii) defining optimal cheese-making practices to control both cheese quality and yield, iv) outlining the current research approaches to meet consum'actor demands, as well as those dealing with v) the fouling and cleaning of dairy equipment in a context of

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