Chapter 43. Functional Properties of Milk Constituents

  1. Y. H. Hui Senior Scientist
  1. Ramesh C. Chandan President

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch43

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Chandan, R. C. (2006) Functional Properties of Milk Constituents, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch43

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Global Technologies, Inc., 1364, 126th Avenue, NW, Coon Rapids, MN 55448-4004, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • functional properties of milk constituents;
  • conjugated linoleic acids (CLA);
  • nutritional characteristics of milk constituents

Summary

This chapter contains sections titled:

  • Introduction

  • Chemical Composition of Milk

  • Nutritional Characteristics of Milk Constituents

  • Functional Properties of Milk

  • References

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