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MILCHFETT- UND MILCHPROTEINSTOFFE (Verarbeitung und Qualität)
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ISBN10: 6208131227
ISBN13: 9786208131227
Publisher: Verlag Unser Wissen
Published: Sep 27 2024
Pages: 104
Weight: 0.36
Height: 0.25 Width: 6.00 Depth: 9.00
Language: German
ISBN13: 9786208131227
Publisher: Verlag Unser Wissen
Published: Sep 27 2024
Pages: 104
Weight: 0.36
Height: 0.25 Width: 6.00 Depth: 9.00
Language: German
Milch ist viel mehr als nur ein Getränk, sie ist eine wichtige Nährstoffquelle, die lebenswichtige Proteine und Fette für eine ausgewogene Ernährung liefert. Das Milchfett, das hauptsächlich aus Triglyceriden besteht, verleiht der Milch ihre cremige Textur und ihren Geschmack und liefert gleichzeitig Energie. Milcheiwei , wie Kasein und Molke, ist entscheidend für Wachstum, Entwicklung und die Gesundheit von Muskeln und Immunsystem. Die Verarbeitung dieser Bestandteile ist komplex und beinhaltet sowohl traditionelle als auch moderne Techniken, um verschiedene Milchprodukte herzustellen und dabei ihre ernährungsphysiologischen Eigenschaften beizubehalten. In Algerien spielen traditionelle Milchprodukte wie Lben, Raib, Zebda, Dhan, Smen und Jben vor allem in ländlichen Gebieten eine gro e Rolle und werden oft über informelle Kanäle verkauft.Dieses Buch befasst sich eingehend mit den Fett- und Eiwei stoffen der Milch, ihren Eigenschaften, Funktionen und den Herausforderungen bei ihrer Verarbeitung und verbindet dabei Wissenschaft und Tradition, technologische Innovation und kulinarische Leidenschaft. Es richtet sich an Fachleute aus der Milchindustrie, Milchliebhaber und alle, die neugierig sind, mehr über Milch und ihre wesentlichen Bestandteile zu erfahren.
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