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· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9781118598702
· 쪽수 : 288쪽
목차
Foreword xi
Preface xiii
Acknowledgements xv
Introduction xvii
1 Ingredients 1
1.1 Ingredient list 3
1.2 Ingredient and cycle 10
1.3 Ingredient and adding value 17
References 25
2 Milk Specifics 27
2.1 Palette of ingredients 27
2.2 Milk composition 30
2.3 Proteins 35
2.4 Salts 47
2.5 Milk sugar 51
2.6 Lipids 56
References 63
3 Patents 69
3.1 General 70
3.2 Infant foods in the 19th century 76
3.3 Present patent procedure 84
3.4 Infant foods in the 21st century 86
References 93
Websites 95
4 Reuse 97
4.1 Cheese starter cultures 98
4.2 Process residuals 101
4.3 Cheese losses 106
References 109
5 Outside Constraints 113
5.1 Religious concerns 114
5.2 Safety 117
5.3 Sustainability 123
References 137
6 Vital Membrane Processes 141
6.1 Background 142
6.2 Principles 144
6.3 Dairy specifics 146
6.4 Membranes and ingredients 154
6.5 By-products 162
References 166
Further reading 167
7 End Users 169
7.1 Ingredient requirements 170
7.2 Feed products 189
7.3 Food products 191
7.4 Pharmaceutical products 201
References 202
Further reading 206
Information Sheets 207
Milk 209
Lipids 224
Cheese 232
Whey 240
Index 263