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Nutritional Quality Assessment in Dairy Products: A Perspective

  • A. Adnan Hayaloglu
  • Mehmet Güven
Chapter
Part of the Food Engineering Series book series (FSES)

Abstract

Many consumers are interested in the relationship between food quality and nutritional value when choosing to buy food. Dairy foods include a wide variety of foods such as liquid milk, fermented milks, cheese, cream, butter, and ice cream. Consuming milk and dairy products improves the overall nutritional quality of the diet. The chemical composition of dairy foods influences their nutritive value. Dairy foods provide substantial amounts of essential nutrients including fat, protein, lactose, calcium, potassium, phosphorus, magnesium, some vitamins (e.g., A, B1, B2, B12, and D), bioactive peptides, and lipids. Nutritional quality assessment is the key for protecting the high nutritional value of milk from farm to marketplace. This chapter deals with evaluating modifications and changes in nutritional components of milk and milk products in the course of processing, including recent processing techniques for minimal nutrient losses.

Keywords

Whey Protein Milk Protein Somatic Cell Count Fermented Milk Casein Micelle 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  1. 1.Department of Food Engineering, Engineering FacultyInonu UniversityMalatyaTurkey
  2. 2.Faculty of Agriculture, Department of Food EngineeringCukurova UniversityAdanaTurkey

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