Abstract
After reading this chapter you should understand
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The nature of the different types of dairy protein products
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The processing used in their preparation
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The modification and fractionation of dairy protein products
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The functional properties of dairy protein products and their use as ingredients
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The nutritional properties of dairy protein products
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Microbiological considerations associated with production of dairy protein products
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© 1994 Alan H. Varnam and Jane P. Sutherland
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Varnam, A.H., Sutherland, J.P. (1994). Dairy Protein Products. In: Milk and Milk Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1813-6_4
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DOI: https://doi.org/10.1007/978-1-4615-1813-6_4
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5732-2
Online ISBN: 978-1-4615-1813-6
eBook Packages: Springer Book Archive