From Milk By-Products To Milk Ingredients

Ingredients from Milk is a concise, fresh approachto ingredients derived from milk, containing guidance and newtechniques for dairy industry professionals and scientists. has a structure is designed to mirror the process of extractingingredients from milk, beginning with the basic concepts andfollowing through the processes until finally arriving at theconsumer products which constitute the end uses of ingredients frommilk. This book is primarily targeted at the dairy industry, but alsoprovides a valuable insight for academics and students seeking anindustry perspective.



Contents:

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



Author Biography:

Ruud de Boer has a diverse and extensive background in the dairy industry, and iscurrently a guest scientist at Wageningen, University in the Netherlands.