Abstract
Processing of milk can take many forms. Milk may be consumed as it comes from the cow—raw, heat-treated to kill pathogens and to extend its storage life, frozen, concentrated, with the fat or protein levels modified, with the lactose hydrolysed, homogenised, with cholesterol removed, cultured or with calcium levels enriched. The particular processing used is aimed to produce a modified product in order to meet particular customer demands or a particular niche market.
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© 1995 Springer Science+Business Media Dordrecht
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Harding, F. (1995). Processed milk. In: Harding, F. (eds) Milk Quality. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2195-2_9
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DOI: https://doi.org/10.1007/978-1-4615-2195-2_9
Publisher Name: Springer, Boston, MA
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