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 milkfat based and mixtures with other fats Anhydrous milk fat and its derivativesCoverage of the manufacturing technologies is complemented by examinations ofthe 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 SDTs Technical Series. The Editor Dr Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK.
- ISBN: 978-1-4051-5090-3
- Editorial: Wiley-Blackwell
- Encuadernacion: Cartoné
- Páginas: 344
- Fecha Publicación: 15/05/2009
- Nº Volúmenes: 1
- Idioma: Inglés