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GRASSI E PROTEINE DEL LATTE (lavorazione e qualità )
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ISBN10: 6208131251
ISBN13: 9786208131258
Publisher: Edizioni Sapienza
Published: Sep 27 2024
Pages: 104
Weight: 0.36
Height: 0.25 Width: 6.00 Depth: 9.00
Language: Italian
ISBN13: 9786208131258
Publisher: Edizioni Sapienza
Published: Sep 27 2024
Pages: 104
Weight: 0.36
Height: 0.25 Width: 6.00 Depth: 9.00
Language: Italian
Il latte è molto più di una semplice bevanda: è una fonte essenziale di nutrienti, che fornisce proteine e grassi indispensabili per una dieta equilibrata. I grassi del latte, costituiti principalmente da trigliceridi, conferiscono al latte la consistenza cremosa e il sapore, oltre a fornire energia. Le proteine del latte, come la caseina e il siero di latte, sono fondamentali per la crescita, lo sviluppo e la salute muscolare e immunitaria. La lavorazione di questi componenti è complessa e prevede l'utilizzo di tecniche tradizionali e moderne per produrre diversi prodotti lattiero-caseari, conservandone le proprietà nutrizionali. In Algeria, i prodotti lattiero-caseari tradizionali come Lben, Raib, Zebda, Dhan, Smen e Jben svolgono un ruolo importante, soprattutto nelle zone rurali, e sono spesso venduti attraverso canali informali.Questo libro analizza in modo approfondito i grassi e le proteine del latte, le loro caratteristiche e funzioni e le sfide della loro lavorazione, combinando scienza e tradizione, innovazione tecnologica e passione culinaria. Si rivolge ai professionisti dell'industria lattiero-casearia, agli appassionati e a chiunque sia interessato a conoscere meglio il latte e i suoi componenti essenziali.
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