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Composition of Milk Products

  • Chapter
Fundamentals of Dairy Chemistry

Abstract

Raw milk is a unique agricultural commodity. It contains emulsified globular lipids and colloidally dispersed proteins that may be easily modified, concentrated, or separated in relatively pure form from lactose and various salts that are in true solution. With these physical-chemical properties, an array of milk products and dairy-derived functional food ingredients has been developed and manufactured. Some, like cheese, butter, and certain fermented dairy foods, were developed in antiquity. Other dairy foods, like nonfat dry milk, ice cream, casein, and whey derivatives, are relatively recent products of science and technology. This chapter describes and explains the composition of traditional milk products, as well as that of some of the more recently developed or modified milk products designed to be competitive in the modern food industry.

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Authors
  1. Richard Bassette
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  2. Judith S. Acosta
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Editor information

Editors and Affiliations

  1. Agricultural Research Service, U.S. Department of Agriculture, USA

    Noble P. Wong

  2. Department of Biochemistry, University of Minnesota, USA

    Robert Jenness

  3. Department of Chemistry and Biochemistry, University of Maryland, USA

    Mark Keeney

  4. Department of Food Science, University of Wisconsin, USA

    Elmer H. Marth

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© 1988 Van Nostrand Reinhold Company Inc.

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Bassette, R., Acosta, J.S. (1988). Composition of Milk Products. In: Wong, N.P., Jenness, R., Keeney, M., Marth, E.H. (eds) Fundamentals of Dairy Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7050-9_2

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  • DOI: https://doi.org/10.1007/978-1-4615-7050-9_2

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-0-442-20489-1

  • Online ISBN: 978-1-4615-7050-9

  • eBook Packages: Springer Book Archive

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