Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads

Journal of Dairy Science
D R HenningR Dave

Abstract

Advances in dairy foods and dairy foods processing since 1981 have influenced consumers and processors of dairy products. Consumer benefits include dairy products with enhanced nutrition and product functionality for specific applications. Processors convert raw milk to finished product with improved efficiencies and have developed processing technologies to improve traditional products and to introduce new products for expanding the dairy foods market. Membrane processing evolved from a laboratory technique to a major industrial process for milk and whey processing. Ultra-filtration and reverse osmosis have been used extensively in fractionation of milk and whey components. Advances in cheese manufacturing methods have included mechanization of the making process. Membrane processing has allowed uniform composition of the cheese milk and starter cultures have become more predictable. Cheese vats have become larger and enclosed as well as computer controlled. Researchers have learned to control many of the functional properties of cheese by understanding the role of fat and calcium distribution, as bound or unbound, in the cheese matrix. Processed cheese (cheese, foods, spreads, and products) maintain their importance in the in...Continue Reading

References

Dec 1, 1992·Journal of Dairy Science·K E Kaylegian, R C Lindsay
Nov 1, 1995·Journal of Dairy Science·H LinT D Shultz
Jan 1, 1996·Advances in Food and Nutrition Research·P F FoxN M O'Brien
Nov 15, 1997·Journal of Dairy Science·R Jiménez-Flores
Sep 10, 1999·Journal of Dairy Science·S S HaileselassieB F Gibbs
Oct 6, 1999·Journal of Dairy Science·M ShiotaK Tatsumi
Oct 26, 1999·Journal of Dairy Science·T R DhimanM W Pariza
Mar 17, 2000·The Journal of Nutrition·J E SantoraK L Roehrig
Sep 26, 2000·Journal of Dairy Science·D F JonesD L Palmquist
Mar 10, 2001·Journal of Dairy Science·R J BaerS T Franklin
Apr 5, 2001·Journal of Dairy Science·P Y ChouinardD E Bauman
Apr 22, 2003·Journal of Dairy Science·R J CamposA G Marangoni
Nov 5, 2003·Journal of Dairy Science·G BobeD C Beitz
May 1, 1991·Journal of Food Protection·Robert J Baer

❮ Previous
Next ❯

Citations

Nov 26, 2009·Breastfeeding Medicine : the Official Journal of the Academy of Breastfeeding Medicine·Charles CzankPeter E Hartmann
Oct 26, 2011·Microbial Cell Factories·Josiane E Garneau, Sylvain Moineau
Jun 20, 2015·Nutrients·Hong ZhengHanne C Bertram
Jul 23, 2014·Asian-Australasian Journal of Animal Sciences·Pavan KumarDong Kee Jeong
Mar 17, 2015·Journal of Dairy Science·Nurcan KocaFigen Kaymak-Ertekin
Jan 22, 2013·Journal of Dairy Science·S S WhiteM A Drake
May 18, 2019·Foods·Anastassia TaivosaloRaivo Vilu
Mar 24, 2018·Journal of Food and Drug Analysis·Chia-Lin LeeMing-Ju Chen
Mar 5, 2019·Journal of Dairy Science·Michele PazzolaGiuseppe M Vacca
Mar 5, 2016·Pakistan Journal of Biological Sciences : PJBS·Mutlag M Al-OtaibiMalik S Y Haddadin
Aug 1, 2011·Journal of Food Science and Technology·Krishan Datt SharmaLaurie Melton
Jun 3, 2021·Foods·Arona Figueroa PiresCarlos Dias Pereira
Sep 3, 2021·Journal of Food Science and Technology·Gaurav Kr DeshwalGanga Sahay Meena

❮ Previous
Next ❯

Related Concepts

Related Feeds

Blood Clotting Disorders

Thrombophilia includes conditions with increased tendency for excessive blood clotting. Blood clotting occurs when the body has insufficient amounts of specialized proteins that make blood clot and stop bleeding. Here is the latest research on blood clotting disorders.