000			03148nam a2200385 i 4500
005			20250930140353.0
008			150317s2014 enka bi 001 0 eng
020			_a9780470672228 (cloth : alk. paper) _cRM753.81
020			_a0470672226 (cloth : alk. paper)
039		9	_a201506100843 _blan _c201506041123 _dlan _c201505280944 _dhamudah _y03-17-2015 _zhamudah
040			_aDLC _beng _erda _cDLC _dYDX _dYDXCP _dNLE _dUKMGB _dOSU _dOCLCF _dYUS _dUKM _erda
090			_aSF251.B636
090			_aSF251 _b.B636
100	1		_aBoer, Ruud de _eauthor.
245	1	0	_aFrom milk by-products to milk ingredients : _bupgrading the cycle / _cRuud de Boer, Wageningen UR (University & Research centre), The Netherlands.
246	1	8	_ispine title : _aFrom milk by-products to milk ingredients.
264		1	_aChichester, West Sussex : _bWiley Blackwell, _c2014.
300			_axii, 269 pages : _billustrations (some colour) ; _c25 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_aIngredients -- Milk specifics -- Patents -- Reuse -- Outside constraints -- Vital membrane processes -- End users -- Information sheets.
520			_aThis book mirrors the process of extracting ingredients from milk, beginning with the basic concepts and following through the processes until finally arriving at the consumer products that constitute the end uses of ingredients from milk. It begins by introducing the notion of ingredients from milk, with reference to the value of these ingredients, and the environmental and economic drive to use as many constituents as possible. It then looks at specific ingredients from milk (fats, proteins, serum), and shows how these form an expanding range. Protection of knowledge and patents are then addresses, and in particular how these are used in the industry to protect new products and processes. The recycling and reuse of raw materials from milk is then covered, with reference to cheese and its ingredients. The book then looks at various'outside restraints' on the process, such as safety requirements, sustainability drives, and the need for ingredients from milk to appeal to specialist groups (organic, kosher, halal). Vital separation technologies such as precipitation, chromatography, centrifugation, crystallization and membrane processes are then covered. Finally, the end uses of ingredients from milk in an array of different products and sectors are examined, including uses in the feed industry and pharmaceuticals as well as food industry applications.--COVER.
650		0	_aMilk.
650		0	_aDairy products. _959527
907			_a.b16096150 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kSF251.B636
914			_avtls003581107
990			_arab
991			_aFakulti Sains dan Teknologi
998			_at _b2015-04-03 _cm _da _feng _genk _y0 _z.b16096150
999			_c588684 _d588684