Smithers G.W., Augustin M.A. (eds.) Advances in Dairy Ingredients

John Wiley & Sons, Inc., 2013. — 339 p.Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide a unique insight into the basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology.
Advances in Dairy Ingredients should have wide appeal from academics through to industry personnel because of the mixture of content highlighting dairy science research and development linked to exploitation of this science and technology in the marketplace. The chapters comprising Advances in Dairy Ingredients provide the reader with insight into recent developments in respect to the major milk components, including high protein powders, lactose, specifi c biofunctional protein isolates, and milk fat globule membrane. The book also explores modern processing approaches for the manufacture of dairy ingredients such as separation technologies, nonthermal processing, and spray - dried emulsions. Unlike other books in the area, Advances in Dairy Ingredients provides the reader with recent developments in the use of dairy ingredients in the texturizing of foods and food microstructure, probiotics and prebiotics as ingredients, what consumers are demanding intheir dairy foods, as well as other foods containing dairy ingredients, and the no - compromise area of dairy safety. Finally, the reader is provided with a glimpse into the future of dairy ingredients and what will be the critical science developments that will underpin commercial success.