Milk and Milk Products by Alan H Varnam

Milk and Milk Products by Alan H Varnam

Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer- mented milks, cream and butter. At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen- trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products. At the same time, however, dairy products have been increasingly perceived as unhealthy foods and a number of high quality dairy substitutes, or analogues, have been developed which have made significant inroads into the total dairy food market. Paradoxically, perhaps, the technology which, on the one hand, presents a threat to the dairy industry through making possible high quality substitutes offers, on the other hand, an opportunity to exploit new uses for milk and its components and to develop entirely new dairy products. Further, the development of products such as low fat dairy spreads has tended to blur the distinction between the dairy industry and its imitators and further broadened the range of knowledge required of dairy scientists and technologists.

SKU	Unavailable
ISBN 13	9780412457302
ISBN 10	041245730X
Title	Milk and Milk Products
Author	Alan H Varnam
Series	Food Products S
Condition	Unavailable
Binding Type	Paperback
Publisher	Aspen Publishers
Year published	1993-11-01
Number of pages	451
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.