Advances in Dairy Ingredients

Advances in Dairy Ingredients

Editor(s): Geoffrey W. Smithers, Mary Ann Augustin

Published Online: 10 JAN 2013 12:11PM EST

Print ISBN: 9780813823959

Online ISBN: 9781118448205

DOI: 10.1002/9781118448205

About this Book

Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.

Table of contents

    1. You have free access to this content
    2. Chapter 2

      Lactose: Chemistry, Processing, and Utilization (pages 21–41)

      J. A. Hourigan, E. V. Lifran, L. T. T. Vu, Y. Listiohadi and R. W. Sleigh

    3. Chapter 4

      Biofunctional Dairy Protein Fractions (pages 99–136)

      H. Roginski, L. Bennett, H. Korhonen, S. F. Gauthier, Y. Pouliot and B. W. Woonton

    4. You have free access to this content
    5. You have free access to this content