Milk and Dairy Products: Some Challenges for the Dairy Industry (ISTE Consignment)

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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 increasingly constrained water and energy use.
Copyright:
2024

Book Details

Book Quality:
Publisher Quality
ISBN-13:
9781394312399
Related ISBNs:
9781789451719, 9781394312405
Publisher:
Wiley
Date of Addition:
Copyrighted By:
ISTE Ltd
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Cooking, Food and Wine, Business and Finance, Technology
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.
Edited by:
Valérie Gagnaire
Edited by:
Thomas Croguennec

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