Fr. 88.00

FAT AND PROTEIN CONTENT OF MILK (Processing and quality) - Milk component technology

English · Paperback / Softback

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Description

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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.

About the author










Doctor en Medicina Veterinaria, profesor e investigador en el Instituto de Ciencias Veterinarias de la Universidad Blida 1 (Argelia).

Product details

Authors Djamila Baazize-Ammi, Nadia Hezil
Publisher Our Knowledge Publishing
 
Languages English
Product format Paperback / Softback
Released 27.09.2024
 
EAN 9786208131234
ISBN 9786208131234
No. of pages 96
Subject Natural sciences, medicine, IT, technology > Biology > Miscellaneous

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