New methods of milk processing.
Thus, although the dairy industry is long established, it is still a dynamic industry with numerous recent or potential developments in the use of milk either in unfractionated form but more likely as fractionated components with specific functional and/or nutritional properties. Developments are still possible in such traditional products as butter.
Fox
P F
PF
Department of Food Chemistry, University College, Cork, Ireland.
D000818:Animals; D003611:Dairy Products; D005511:Food Handling / Q000379:methods*; D007494:Ireland; D008892:Milk