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1987
Milk is the normal secretion of the mammary glands for the feeding of the young of mammals. In the United States, the primary milk in commerce is cow’s milk. The responsibility for insuring the quality of this food product rests primarily with the individual states rather than with the federal government. Consequently, legal definitions of milk are not
Marion R. Wells +2 more
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Milk is the normal secretion of the mammary glands for the feeding of the young of mammals. In the United States, the primary milk in commerce is cow’s milk. The responsibility for insuring the quality of this food product rests primarily with the individual states rather than with the federal government. Consequently, legal definitions of milk are not
Marion R. Wells +2 more
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MILK AND MILK PRODUCTS | Microbiology of Dried Milk Products
2014The microbiology of dried milk products is governed by the quality of the raw material, the conditions employed during manufacture of the product, and any postprocessing contamination. Most dried milk now is produced by spray-drying, and therefore, other drying methods (e.g., roller-drying or freezedrying) are excluded from consideration in this ...
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Aflatoxin M1 in milk and dairy products: global occurrence and potential decontamination strategies
Toxin Reviews, 2021Aflatoxin M1 (AFM1) is a hepatocarcinogenic compound found in milk from lactating individuals receiving diets contaminated with aflatoxin B1. Considering the AFM1 resistance to conventional processing methods applied to milk products, novel approaches ...
K. Muaz +7 more
semanticscholar +1 more source
1995
Milk and milk products cover a very wide range of raw materials and manufactured products. No attempt is made in this chapter to deal with all of them. Rather, the properties and processing of fluid milk and some of the more common products manufactured from it, such as specialty milks, ice cream, and cheese, are discussed.
Norman N. Potter, Joseph H. Hotchkiss
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Milk and milk products cover a very wide range of raw materials and manufactured products. No attempt is made in this chapter to deal with all of them. Rather, the properties and processing of fluid milk and some of the more common products manufactured from it, such as specialty milks, ice cream, and cheese, are discussed.
Norman N. Potter, Joseph H. Hotchkiss
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1973
Milk from the cow, after pasteurisation, is not satisfactory as an ingredient for the manufacture of sugar confectionery and chocolate, because of its high water content. This, lengthens processing time and the enhanced danger from inversion (see §2.9) outweighs the advantage gained from lower cost of the milk.
R. Lees, E. B. Jackson
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Milk from the cow, after pasteurisation, is not satisfactory as an ingredient for the manufacture of sugar confectionery and chocolate, because of its high water content. This, lengthens processing time and the enhanced danger from inversion (see §2.9) outweighs the advantage gained from lower cost of the milk.
R. Lees, E. B. Jackson
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2012
Proteins are the major bioactive components of milk with health benefits ranging from improved cardiovascular functions and cancer prevention to enhanced gut health and upregulated immune response. Whey proteins contain high levels of sulfur amino acids, which supplies cysteine for synthesis of glutathione, a potent cellular antioxidant compound.
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Proteins are the major bioactive components of milk with health benefits ranging from improved cardiovascular functions and cancer prevention to enhanced gut health and upregulated immune response. Whey proteins contain high levels of sulfur amino acids, which supplies cysteine for synthesis of glutathione, a potent cellular antioxidant compound.
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Mediterranean milk and milk products
European Journal of Nutrition, 2004Milk and dairy products are part of a healthy Mediterranean diet which, besides cow's milk, also consists of sheep's, goat's and buffalo's milk--alone or as a mixture---as raw material. The fat and protein composition of the milk of the various animal species differs only slightly, but in every case it has a high priority in human nutrition.
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1989
Milk products are major ingredients in the chocolate and confectionery industry and uses are described in many parts of this book.
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Milk products are major ingredients in the chocolate and confectionery industry and uses are described in many parts of this book.
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1996
Milk has been an important traded commodity since historical times and hence may well have been one of the earliest commodities to be the subject of extension or adulteration. This has been recognised by enforcement authorities where legislation on milk has been in place for many years.
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Milk has been an important traded commodity since historical times and hence may well have been one of the earliest commodities to be the subject of extension or adulteration. This has been recognised by enforcement authorities where legislation on milk has been in place for many years.
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