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Dairy fats and related products /

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The latest in our successful dairy science series, this book details the state-of-the-art manufacturing methods for cream, butter and various types of low-fat spreads. Coverage of the manufacturing technologies is complemented by examinations of the relevant nutrition issues and analytical methods....

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Bibliographic Details
Other Authors: Tamime, A. Y.
Format: eBook
Language:English
Published: Chichester, U.K. ; Ames, Iowa : Wiley-Blackwell, 2009.
Series:Society of Dairy Technology series.
Subjects:
Oils and fats, Edible.
Dairy products.
Dietary Fats
Dairy Products
melkvet
milk fat
boter
butter
room
cream
smeerkaas
cheese spread
smeersels
spreads
voedingswaarde
nutritive value
volksgezondheid
public health
voeding en gezondheid
nutrition and health
Zuivelproducten
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Dairy Fats and Related Products; Contents; Preface to Technical Series; Preface; Dedication; Contributors; 1 Milk Lipids
  • Composition, Origin and Properties; 2 Milk Fat Nutrition; 3 Separation and Standardisation of the Fat Content; 4 Cream and Related Products; 5 Butter; 6 Anhydrous Milk Fat Manufacture and Fractionation; 7 Production of Yellow Fats and Spreads; 8 Cream Cheese and Related Products; 9 Microbial Production of Bioactive Metabolites; 10 Trouble Shooting; Index.