FAT AND PROTEIN CONTENT OF MILK (Processing and quality): Milk component technology
Language: English
Published by Our Knowledge Publishing, 2024
- Softcover
- New

Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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Softcover
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Seller Inventory # ria9786208131234_new
- Title
- FAT AND PROTEIN CONTENT OF MILK (Processing and quality): Milk component technology
- Author
- BAAZIZE-AMMI, Djamila; HEZIL, Nadia
- Publisher
- Our Knowledge Publishing
- Publication year
- 2024
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 6208131235
- ISBN 13
- 9786208131234
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.
"Synopsis" may belong to another edition of this title.
Ria Christie Collections
Uxbridge, United Kingdom
5-star seller
AbeBooks seller since March 25, 2015
Shipping rates from United Kingdom to U.S.A.
| Item | 6 to 12 business days | 6 to 12 business days |
|---|---|---|
| First item | US$ 16.21 | US$ 16.21 |
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