| Original language | English (US) |
|---|---|
| Title of host publication | Dairy Ingredients for Food Processing |
| Publisher | Wiley-Blackwell |
| Pages | 421-472 |
| Number of pages | 52 |
| ISBN (Print) | 9780813817460 |
| DOIs | |
| State | Published - Jan 26 2011 |
| Externally published | Yes |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
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SDG 9 Industry, Innovation, and Infrastructure
Keywords
- Buttermilk powder - as a waste stream of butter-making process
- Dairy ingredients - in dairy food processing
- Flow chart for manufacturing long-life rice pudding
- Hydrolyzed milk proteins - derived from casein or whey fractions of milk
- Milk-based ingredients - added to dairy products, for their functional and nutritional benefits
- Milk-solids-not-fat - and milk protein, sugar (lactose) and minerals
- Nonfat dry milk (NFDM) and whole-milk powder - used by consumers, for making beverages
- Outline for manufacture of soft and hard frozen yogurt
- Shelf-stable powdered products
- Yogurt starter organisms - obligate symbiotic relationship during growth in milk medium
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