{"product_id":"from-milk-by-products-to-milk-ingredients-isbn-9780470672228","title":"From Milk By-Products to Milk Ingredients","description":"\u003cp\u003eMilk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to utilize as many raw materials and by-products as possible, to reduce waste, maximize efficiency, and increase productivity. \u003c\/p\u003e \u003cp\u003e\u003ci\u003eIngredients from Milk\u003c\/i\u003e is a concise, fresh approach to ingredients derived from milk, containing guidance and new techniques for dairy industry professionals and scientists.\u003cbr\u003e \u003cbr\u003e has a structure is designed to mirror the process of extracting ingredients from milk, beginning with the basic concepts and following through the processes until finally arriving at the consumer products which constitute the end uses of ingredients from milk. \u003cbr\u003e \u003cbr\u003e This book is primarily targeted at the dairy industry, but also provides a valuable insight for academics and students seeking an industry perspective.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eForeword xi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003ePreface xiii\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eAcknowledgements xv\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIntroduction xvii\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Ingredients 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Ingredient list 3\u003c\/p\u003e \u003cp\u003e1.2 Ingredient and cycle 10\u003c\/p\u003e \u003cp\u003e1.3 Ingredient and adding value 17\u003c\/p\u003e \u003cp\u003eReferences 25\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Milk Specifics 27\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Palette of ingredients 27\u003c\/p\u003e \u003cp\u003e2.2 Milk composition 30\u003c\/p\u003e \u003cp\u003e2.3 Proteins 35\u003c\/p\u003e \u003cp\u003e2.4 Salts 47\u003c\/p\u003e \u003cp\u003e2.5 Milk sugar 51\u003c\/p\u003e \u003cp\u003e2.6 Lipids 56\u003c\/p\u003e \u003cp\u003eReferences 63\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Patents 69\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 General 70\u003c\/p\u003e \u003cp\u003e3.2 Infant foods in the 19th century 76\u003c\/p\u003e \u003cp\u003e3.3 Present patent procedure 84\u003c\/p\u003e \u003cp\u003e3.4 Infant foods in the 21st century 86\u003c\/p\u003e \u003cp\u003eReferences 93\u003c\/p\u003e \u003cp\u003eWebsites 95\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Reuse 97\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Cheese starter cultures 98\u003c\/p\u003e \u003cp\u003e4.2 Process residuals 101\u003c\/p\u003e \u003cp\u003e4.3 Cheese losses 106\u003c\/p\u003e \u003cp\u003eReferences 109\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Outside Constraints 113\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Religious concerns 114\u003c\/p\u003e \u003cp\u003e5.2 Safety 117\u003c\/p\u003e \u003cp\u003e5.3 Sustainability 123\u003c\/p\u003e \u003cp\u003eReferences 137\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Vital Membrane Processes 141\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Background 142\u003c\/p\u003e \u003cp\u003e6.2 Principles 144\u003c\/p\u003e \u003cp\u003e6.3 Dairy specifics 146\u003c\/p\u003e \u003cp\u003e6.4 Membranes and ingredients 154\u003c\/p\u003e \u003cp\u003e6.5 By-products 162\u003c\/p\u003e \u003cp\u003eReferences 166\u003c\/p\u003e \u003cp\u003eFurther reading 167\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 End Users 169\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Ingredient requirements 170\u003c\/p\u003e \u003cp\u003e7.2 Feed products 189\u003c\/p\u003e \u003cp\u003e7.3 Food products 191\u003c\/p\u003e \u003cp\u003e7.4 Pharmaceutical products 201\u003c\/p\u003e \u003cp\u003eReferences 202\u003c\/p\u003e \u003cp\u003eFurther reading 206\u003c\/p\u003e \u003cp\u003eInformation Sheets 207\u003c\/p\u003e \u003cp\u003eMilk 209\u003c\/p\u003e \u003cp\u003eLipids 224\u003c\/p\u003e \u003cp\u003eCheese 232\u003c\/p\u003e \u003cp\u003eWhey 240\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIndex 263\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eRuud de Boer\u003c\/b\u003e has a diverse and extensive background in the dairy industry, and iscurrently a guest scientist at Wageningen, University in the Netherlands.\u003c\/p\u003e  \u003cp\u003eMilk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to utilize as many raw materials and by-products as possible, to reduce waste, maximize efficiency, and increase productivity. This book presents, for the first time, vital information and data on the wide variety of ingredients which can be extracted from milk.\u003cbr\u003e \u003ci\u003e\u003cbr\u003e From Milk By-Products to Milk Ingredients – Upgrading the Cycle\u003c\/i\u003e mirrors the process of extracting ingredients from milk, beginning with the basic concepts and following through the processes until finally arriving at the consumer products which constitute the end uses of ingredients from milk. It begins by introducing the notion of ingredients from milk, with reference to the value of these ingredients, and the environmental and economic drive to use as many constituents as possible. It then looks at specific ingredients from milk (fats, proteins, serum), and shows how this is an expanding range. Protection of knowledge and patents are then addressed, and in particular how these are used in the industry to protect new products and processes. The recycling and re-use of raw materials from milk is then covered, with reference to cheese and its ingredients. The book then looks at various “outside restraints” on the process, such as safety requirements, sustainability drives, and the need for\u003cbr\u003e ingredients from milk to appeal to specialist groups (organic, Kosher, Halal). Vital separation technologies such as precipitation, chromatography, centrifugation, crystallization and membrane processes are then covered. Finally, the end uses of ingredients from milk in an array of different products and sectors are examined, including uses in the feed industry and pharmaceuticals as well as food industry applications.\u003cbr\u003e \u003cbr\u003e \u003ci\u003eFrom Milk By-Products to Milk Ingredients\u003c\/i\u003e \u003ci\u003e– Upgrading the Cycle\u003c\/i\u003e is aimed primarily at dairy scientists, dairy managers, and food companies who want to improve their production systems and find new ways to utilize ingredients from milk. It will also provide a valuable insight for academics and students who are seeking an industry perspective.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989248786661,"sku":"NP9780470672228","price":192.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470672228.jpg?v=1761783372","url":"https:\/\/k12savings.com\/products\/from-milk-by-products-to-milk-ingredients-isbn-9780470672228","provider":"K12savings","version":"1.0","type":"link"}