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Thread: Advances in Dairy Ingredients

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    Thumbs up Advances in Dairy Ingredients

    Advances in Dairy Ingredients
    by Mary Ann Augustine

    Pages: 351
    Publisher: --
    Edition: 1st., 2013
    Language: English
    ISBN: 978-0813823959


    Consumers are increasingly demanding more of their food without any compromise in safety. Consumer megatrends include health and nutrition, convenience, price, quality and taste, and reduced environmental impact associated with food processing operations. Dairyderived ingredients provide today’s food manufacturer with a vast array of possibilities when developing and formulating food products that meet many if not all the demands of the modern consumer. Dairy fluids (milk, whey, and colostrum) represent a rich source of components with valuable nutritional, functional, and biological characteristics. These components, including proteins, peptides, fats, carbohydrates, and minerals, form the foundation to a vast array of successful ingredients used universally in a range of formulated
    foods and beverages.

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