Dairy Fats and Related Products (eBook)

A. Y. Tamime (Herausgeber)

eBook Download: PDF

2009 | 1. Auflage
344 Seiten
John Wiley & Sons (Verlag)
978-1-4443-1623-0 (ISBN)

Infos

Whilst milk fat has always been appreciated for its flavour, the
market had suffered from concerns over cardiovascular diseases
associated with the consumption of animal fats. However, recent
clinical studies have indicated benefits, particularly in relation
to conjugated linoleic acids (CLA), in the prevention of certain
diseases. The range of spreads has also increased, including the
addition of probiotic organisms and/or plant extracts to reduce
serum cholesterol levels.

The primary aim of this publication is to detail the
state-of-the-art manufacturing methods for:

* Cream

* Butter

* Yellow fat spreads, both pure milk fat based and mixtures with
other fats

* Anhydrous milk fat and its derivatives

Coverage of the manufacturing technologies is complemented by
examinations of the relevant nutrition issues and analytical
methods. The authors, who are all specialists in their fields in
respect to these products, have been chosen from around the world.
It is hoped that the book will provide a valuable reference work
for dairy scientists and technologists within the dairy industry
and those with similar processing requirements, as well as
researchers and students, thus becoming an important component of
the SDT's Technical Series.

The Editor

Dr Adnan Y. Tamime is a Consultant in Dairy Science and Technology,
Ayr, UK. He is the Series Editor of the SDT's Technical Book
Series.

For information regarding the SDT, please contact Maurice
Walton, Executive Director, Society of Dairy Technology, P.O. Box
12, Appleby in Westmorland CA16 6YJ, UK. email:
[e-mail]

Also available from Wiley-Blackwell

Milk Processing and Quality Management

Edited by A.Y. Tamime

ISBN 978 1 4051 4530 5

Cleaning-in-Place

Edited by A.Y. Tamime

ISBN 978 1 4051 5503 8

Advanced Dairy Science and Technology

Edited by T. Britz and R. Robinson

ISBN 978 1 4051 3618 1

International Journal of Dairy Technology

Published quarterly

Print ISSN: 1364 727X

Online ISSN: 1471 0307

Rezensionen

"A strong point of this book is the discussion of the nutritional properties of milk fat. It blows away some common misconceptions and argues a powerful case for the benefits of fat components wit specific health benefits. This book represents good value and is a must for students and for technologists with an interest in all aspects of milk fat processing." (Journal of Dairy Technology, August 2009)

Produkt-Details

• Erscheint lt. Verlag: 8.9.2009
• Reihe/Serie: Society of Dairy Technology Series
• Reihe/Serie: Society of Dairy Technology Series
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Dairy Food • Food Science & Technology • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • Milchfett • Milchprodukte
• ISBN-10: 1-4443-1623-0 / 1444316230
• ISBN-13: 978-1-4443-1623-0 / 9781444316230