£132.35

Whey Types, Composition & Health Implications - Food Science

Low Fat

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Description

This comprehensive guide explores whey as the liquid serum remaining after milk curd separation through acid or enzymatic coagulation. The book examines whey protein's nutritional significance and diverse commercial applications within the dairy industry. Readers will discover current research on whey protein types and their composition, alongside detailed analysis of health implications for consumers. The text covers immune-modulating effects of whey proteins and peptides, their effectiveness as fat replacers in low-fat food formulations, and upstream processing methods used in commercial production. Published by Gazelle, this Food Science and Technology resource addresses agriculture issues and policies whilst providing evidence-based insights into how whey products support dietary goals. Whether you're studying food science, developing low-fat products, or researching protein nutrition, this book delivers authoritative information on whey's role in modern food manufacturing and human health.

Key Features

Explores whey composition, types and nutritional value following milk coagulation by acid or proteolytic enzymes.

Analyses immune-modulating effects of whey proteins and peptides with scientific research and health evidence.

Examines whey proteins as fat replacers in low-fat food products for commercial dairy applications.

Covers upstream processing methods and general principles for whey production and dairy manufacturing.

Part of the Food Science and Technology series addressing agriculture issues and policies for industry professionals.

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 - Food Science

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