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Development of yogurt fortified with four varieties of common bean (Phaseolus vulgaris) whey by using response surface methodology: a preliminary study
In recent years, there has been a growing interest in develo** novel foods with improved health and nutritional characteristics, particularly...
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Milk and Dairy Products Manufacture
This chapter covers the various milk and dairy products produced from cow’s milk. The quality control measures in the dairy industry and the testing...
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Ice Cream
The term “ice cream” is used in the context of this chapter to represent a family of whipped dairy products that are manufactured by freezing and are...
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Utilisation of Milk Components: Whey
Whey may be defined, broadly, as the serum or watery part of milk remaining after separation of the curd that results from the coagulation of milk by...
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Water and Waste
Life on earth depends on the continuous circulation of the earth’s water. This movement of water from the oceans, lakes, and streams as water vapor...
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Ionic Processes
Processes based on the properties of ions, encountered in brackish and seawater, are described and discussed in this chapter. Whereas in distillation...
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Oilseed protein concentrates and isolates
Much attention has been focused on the oilseed crops as an alternate and largely untapped source of food protein in an endeavor to provide needed...