Human Milk Biochemistry and Infant Formula Manufacturing Technology (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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9781845697242: Human Milk Biochemistry and Infant Formula Manufacturing Technology (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Since infant formula substitutes for human milk, its composition must match that of human milk as closely as possible. Quality control of infant formula is also essential to ensure product safety, as infants are particularly vulnerable food consumers. This book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control.

  • The most up to date reference on infant formula processing technology
  • Reviews both human milk biochemistry and infant formula processing technology for broad and applied coverage
  • Focusses exclusively on infant formulae

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About the Author:

Dr. Mingruo Guo is Professor in the Department of Food and Nutritional Sciences at the University of Vermont, Burlington. He is highly regarded for his teaching, research and product development in the area of functional foods. Dr. Guo's scholarly interests include milk chemistry, functional foods (pre- and probiotics), infant formula chemistry and technology, whey utilization, food microstructure and component interactions, nutritional supplements, sports beverages, fermented dairy products, goat's milk chemistry and processing, ultrasound processing, and food analysis.

Review:

"...a valuable resource for anyone interested in understanding the technical and functional requirements for a product that is becoming more attractive to many manufacturers and importers around the world." --Australian Dairy Foods

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9780081013465: Human Milk Biochemistry and Infant Formula Manufacturing Technology (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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ISBN 10:  0081013469 ISBN 13:  9780081013465
Publisher: Woodhead Publishing, 2018
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