Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Search research articles

Related Experiment Videos

New methods of milk processing.

¹Department of Food Chemistry, University College, Cork, Ireland.

Bibliotheca Nutritio Et Dieta

|January 1, 1989

Summary

This summary is machine-generated.

The dairy industry, though established, is evolving with new ways to use milk components. Innovations focus on specific nutritional and functional properties, even in traditional products like butter.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Mammals, milk, molecules, and micelles.

Annual review of food science and technology·2011

Same author

Study of proteolysis during the processing of a dry fermented pork sausage.

Meat science·2011

Same author

Foreign body in duodenum causing urinary disturbance.

The Journal of pediatrics·2010

Same author

Characterization of Italian cheeses ripened under nonconventional conditions.

Journal of dairy science·2007

Same author

Defined multi-species semi-liquid ready-to-use sourdough starter.

Food microbiology·2006

Same author

Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.

Journal of dairy science·2005

Same journal

Functions of vitamins beyond recommended dietary allowances. Proceedings of a European Academy of Nutritional Sciences workshop. 1997, Nice, France.

Bibliotheca nutritio et dieta·2001

Same journal

Evidence from intervention studies.

Bibliotheca nutritio et dieta·2000

Same journal

Antioxidants and chronic disease: evidence from observational epidemiology.

Bibliotheca nutritio et dieta·2000

Same journal

Synergistic effects of antioxidant vitamins.

Bibliotheca nutritio et dieta·2000

Same journal

Antioxidant vitamins: evidence from biomarkers in humans.

Bibliotheca nutritio et dieta·2000

Same journal

Folate and vitamin B6 from diet and supplements in relation to risk of coronary heart disease among women.

Bibliotheca nutritio et dieta·2000

See all related articles

Area of Science:

Dairy Science and Technology
Food Chemistry
Nutritional Science

Background:

The dairy industry is a long-standing sector with a significant economic impact.
Milk utilization has traditionally focused on unfractionated forms.
Recent advancements suggest a shift towards utilizing milk components.

Purpose of the Study:

To highlight the dynamic nature of the dairy industry.
To explore recent and potential developments in milk utilization.
To emphasize the value of fractionated milk components.

Main Methods:

Review of current literature on dairy processing and product development.
Analysis of emerging trends in milk component fractionation.
Case studies of innovative dairy product applications.

Related Experiment Videos

Main Results:

The dairy industry is experiencing innovation beyond traditional uses.
Fractionation of milk yields components with tailored functional and nutritional benefits.
Potential for development exists even in established products like butter.

Conclusions:

The dairy industry remains a dynamic field with ongoing innovation.
Leveraging specific milk components offers new product development opportunities.
Continued research can unlock further potential in both novel and traditional dairy products.