Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to utilize as many raw materials and by-products as possible, to reduce waste, maximize efficiency, and increase productivity. This book presents, for the first time, vital information and data on the wide variety of ingredients which can be extracted from milk.
From Milk By-Products to Milk Ingredients – Upgrading the Cycle mirrors the process of extracting ingredients from milk, beginning with the basic concepts and following through the processes until finally arriving at the consumer products which constitute the end uses of ingredients from milk. It begins by introducing the notion of ingredients from milk, with reference to the value of these ingredients, and the environmental and economic drive to use as many constituents as possible. It then looks at specific ingredients from milk (fats, proteins, serum), and shows how this is an expanding range. Protection of knowledge and patents are then addressed, and in particular how these are used in the industry to protect new products and processes. The recycling and re-use of raw materials from milk is then covered, with reference to cheese and its ingredients. The book then looks at various “outside restraints” on the process, such as safety requirements, sustainability drives, and the need for
ingredients from milk to appeal to specialist groups (organic, Kosher, Halal). Vital separation technologies such as precipitation, chromatography, centrifugation, crystallization and membrane processes are then covered. Finally, the end uses of ingredients from milk in an array of different products and sectors are examined, including uses in the feed industry and pharmaceuticals as well as food industry applications.
From Milk By-Products to Milk Ingredients – Upgrading the Cycle is aimed primarily at dairy scientists, dairy managers, and food companies who want to improve their production systems and find new ways to utilize ingredients from milk. It will also provide a valuable insight for academics and students who are seeking an industry perspective.
