FAT AND PROTEIN CONTENT OF MILK (Processing and quality): Milk component technology - Couverture souple

BAAZIZE-AMMI, Djamila; HEZIL, Nadia

 
9786208131234: FAT AND PROTEIN CONTENT OF MILK (Processing and quality): Milk component technology
Couverture souple
ISBN 10 : 6208131235 ISBN 13 : 9786208131234
Editeur : Our Knowledge Publishing, 2024

Synopsis

Milk is much more than just a drink; it's an essential source of nutrients, providing proteins and fats vital for a balanced diet. Milk fats, made up mainly of triglycerides, give milk its creamy texture and taste, as well as providing energy. Milk proteins, such as casein and whey, are crucial for growth, development and muscular and immune health. The processing of these components is complex, involving both traditional and modern techniques to produce a variety of dairy products, while retaining their nutritional properties. In Algeria, traditional dairy products such as Lben, Raib, Zebda, Dhan, Smen and Jben play a major role, especially in rural areas, and are often sold through informal channels.This book explores in depth milk fats and proteins, their characteristics and functions, and the challenges of processing them, blending science and tradition, technological innovation and culinary passion. It is aimed at dairy industry professionals, enthusiasts and all those curious to learn more about milk and its essential components.

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Éditeur
Our Knowledge Publishing
Date d'édition
2024
Langue
anglais
ISBN 10 
6208131235
ISBN 13 
9786208131234
Reliure
Broché
Nombre de pages
96
Coordonnées du fabricant
non disponible
Personne responsable
non disponible