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Milch und Milchprodukte

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Lehrbuch der Lebensmittelchemie

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Zusammenfassung

Milch ist die aus Milchdrüsen weiblicher Säugetiere abgesonderte Flüssigkeit. Sie enthält als ausschließliche Nahrung des heranwachsenden Lebewesens alle wichtigen Nährstoffe. Der Mensch hat von alters her die Milch von Ziege, Schaf und Rind für seine Ernährung genutzt. Heute versteht man unter Milch als Handelsware lediglich die Kuhmilch. Milch anderer Tiere kommt unter Kennzeichnung, z. B. als Schafoder Ziegenmilch, in den Handel.

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Authors and Affiliations

  1. Technischen Universität München, Lichtenbergstraße 4, 85748, Garching, Deutschland

    Professor Dr. Werner Grosch (Außerplanmäßiger Professor für Lebensmittelchemie, Ehem. stellvertr. Direktor der Deutschen Forschungsanstalt für Lebensmittelchemie München) & Professor Dr. Peter Schieberle (Ordinarius für Lebensmittelchemie, Leiter des Instituts für Lebensmittelchemie, Direktor der Deutschen Forschungsanstalt für Lebensmittelchemie München)

Authors
  1. Professor Dr. Hans-Dieter Belitz
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  2. Professor Dr. Werner Grosch
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  3. Professor Dr. Peter Schieberle
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© 2001 Springer-Verlag Berlin Heidelberg

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Belitz, HD., Grosch, W., Schieberle, P. (2001). Milch und Milchprodukte. In: Lehrbuch der Lebensmittelchemie. Springer-Lehrbuch. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-08302-4_11

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  • DOI: https://doi.org/10.1007/978-3-662-08302-4_11

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-662-08303-1

  • Online ISBN: 978-3-662-08302-4

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