£132.35

Whey Types, Composition & Health Implications Book

Low Fat

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Description

Explore the science of dairy through this comprehensive study on whey. This book provides a detailed look at the serum or liquid part of milk that remains after the separation of curd through acid or proteolytic enzymes. It serves as a vital resource for understanding the nutritional value and diverse commercial uses developed by the dairy industry. Readers will find topical research regarding the various types and compositions of whey. The text covers important topics such as the immune-modulating effects of whey proteins and peptides, as well as how these proteins behave as fat replacers in low-fat food products. This compilation is designed for those interested in food science and technology, specifically regarding agriculture issues and policies. It provides technical insights into up-stream processing methods and general principles essential for understanding whey in modern food production.

Key Features

Covers the fundamental science of whey formation from milk coagulation using acid or proteolytic enzymes.

Provides research on the immune-modulating effects of specific whey proteins and peptides.

Explains the application of whey proteins as effective fat replacers in low-fat food product development.

Includes technical information on up-stream processing methods and general dairy industry principles.

Offers a deep dive into the nutritional value and commercial uses of whey in the food industry.

Product Specifications

Format: hardcover
ASIN: 1619428628
Category: Books > Subjects > Food & Drink > Diets & Healthy Eating > Low Fat
Domain: Amazon UK
Release Date: 01 July 2012
Listed Since: 06 January 2012

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Whey Types, Composition & Health Implications Book

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