Understanding and Improving the Functional and Nutritional Properties of Milk |
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| Editor:
| Huppertz, Thom
Vasiljevic, Todor |
| Series title: | Burleigh Dodds Series in Agricultural Science Ser. |
| ISBN: | 978-1-78676-821-6 |
| Publication Date: | Apr 2022 |
| Publisher: | Burleigh Dodds Science Publishing Limited
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| Book Format: | Digital (delivered electronically) |
| List Price: | USD $210.00USD $231.95USD $347.00 |
Book Description:
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The dairy sector is under increasing scrutiny on environmental, welfare and health grounds. One way of addressing these challenges is to highlight and optimise the nutritional and functional properties of milk as part of a balanced diet. Understanding and improving the functional and nutritional properties of milk reviews the latest research on the remarkable range of functional and nutritional properties of milk that make it both a key food source and ingredient in a wide range of...
More Description
The dairy sector is under increasing scrutiny on environmental, welfare and health grounds. One way of addressing these challenges is to highlight and optimise the nutritional and functional properties of milk as part of a balanced diet. Understanding and improving the functional and nutritional properties of milk reviews the latest research on the remarkable range of functional and nutritional properties of milk that make it both a key food source and ingredient in a wide range of dairy products. The collection discusses proteins, lipids, carbohydrates and other components of milk, as well as how our understanding can be used to optimise the quality of milk and dairy products such as cheese and yoghurt.