Dairy Derived Food Ingredients–Functional and Nutritional Considerations
Open Access
- 1 October 1979
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 62 (10) , 1695-1702
- https://doi.org/10.3168/jds.s0022-0302(79)83482-7
Abstract
The current processing operations to create a wide variety of dairy-derived functional food ingredients are reviewed. The origin, functionality and nutritional value of certain whey based ingredients are summarized. The role of these ingredients in meeting today''s consumer demand for variety, convenience and health and nutrition is demonstrated.This publication has 25 references indexed in Scilit:
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