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

Language: English

Published by Our Knowledge Publishing, 2024

6208131235 / 9786208131234

  • Softcover
  • New
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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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Softcover

Condition: New

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Item description from seller

nach der Bestellung gedruckt Neuware - Printed after ordering - 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.…

Seller Inventory # 9786208131234

Title
FAT AND PROTEIN CONTENT OF MILK (Processing and quality) : Milk component technology
Author
Nadia Hezil
Publisher
Our Knowledge Publishing
Publication year
2024
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
6208131235
ISBN 13
9786208131234
Item weight
161 grams
Dimensions
220x150x7 mm

AHA-BUCH GmbH

Einbeck, Germany

5-star seller

AbeBooks seller since August 14, 2006

Shipping rates from Germany to U.S.A.

Item7 to 10 business days5 to 7 business days
First item£ 29.30£ 37.67
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