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Milkfat: fractions equal opportunities. (Ingredient Technologies)
Dairy Foods
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May 1, 1989
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COPYRIGHT 1989 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group.
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Milkfat: Fractions equal opportunities
Consumers are turning to lowfat dairy foods, leaving the industry with an excess supply of a fat with great potential, but diminishing traditional demand.
Fortunately, technology that can exploit milkfat's functional potential has developed right along side the weakening in demand for the bulk product. The key is to think of milkfat as the sum of its parts: Milkfat is not one fat but a mixture of dozens of fat fractions that food processors can find beneficial in a variety of foods.
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