Processing means for milk fat fractionation and production of functional compounds.
作者： M. Sichien , N. Thienpont , E. Fredrick , T. Trung Le , J. Van Camp
DOI: 10.1533/9781845697198.1.68
关键词:
摘要: Abstract: This chapter discusses the various processing techniques applied to major and minor components of milk fat how these can lead production compounds with different technological nutritional characteristics. After reviewing global composition bovine lipids, an overview is given methods for modification in order enlarge utilization range food products. The then describes ways isolating polar lipids dairy products aim manufacturing added-value ingredients special functionalities. role related nutrition health issues covered last part this chapter.
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