Advances in Dairy Ingredients

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Advances in Dairy Ingredients
by Mary Ann Augustine

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

Description

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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