TY - CHAP
T1 - Dairy Ingredients in Dairy Food Processing
AU - Schoenfuss, Tonya C.
AU - Chandan, Ramesh C.
PY - 2011/1/26
Y1 - 2011/1/26
KW - Buttermilk powder - as a waste stream of butter-making process
KW - Dairy ingredients - in dairy food processing
KW - Flow chart for manufacturing long-life rice pudding
KW - Hydrolyzed milk proteins - derived from casein or whey fractions of milk
KW - Milk-based ingredients - added to dairy products, for their functional and nutritional benefits
KW - Milk-solids-not-fat - and milk protein, sugar (lactose) and minerals
KW - Nonfat dry milk (NFDM) and whole-milk powder - used by consumers, for making beverages
KW - Outline for manufacture of soft and hard frozen yogurt
KW - Shelf-stable powdered products
KW - Yogurt starter organisms - obligate symbiotic relationship during growth in milk medium
UR - http://www.scopus.com/inward/record.url?scp=84886231967&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84886231967&partnerID=8YFLogxK
U2 - 10.1002/9780470959169.ch17
DO - 10.1002/9780470959169.ch17
M3 - Chapter
AN - SCOPUS:84886231967
SN - 9780813817460
SP - 421
EP - 472
BT - Dairy Ingredients for Food Processing
PB - Wiley-Blackwell
ER -