Modified milk ingredients

From Wikipedia, the free encyclopedia

Modified milk ingredients also called natural milk constituents are umbrella terms for a group of milk products which have an altered chemical state from that which is naturally found in milk. This includes casein, , whey products (including whey butter and whey cream), cultured milk products (including yogurt, sour cream and cultured buttermilk), ultrafiltered milk, milk protein concentrate, milk serum proteins and fats.[1][2][3] Since the products vary considerably in composition, there is also a large variation in their nutritional value, and this has been a source of public concern as they are sometimes used to entirely replace milk or other more recognizable dairy products.[3][4]

References[]

  1. ^ Robert T. Marshall; H. Douglas Goff; Richard W. Hartel (2003). Ice Cream. Springer. p. 20. ISBN 978-0-306-47700-3. Retrieved 27 May 2012.
  2. ^ "Modified Milk Ingredients as Calcium source". Canadian Food Inspection Agency. Retrieved 2012-05-27.
  3. ^ a b "Milking meaning from the ingredients label". CBC News. 2010-09-07. Retrieved 2012-05-27.
  4. ^ Pamela Cuthbert (2008-04-02). "May contain more than just milk". Macleans. Archived from the original on 2012-09-06. Retrieved 2012-05-27.
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