WHAT THE FOOD INDUSTRY REQUIRES FROM DAIRY INGREDIENTS |
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| Authors: | B A HARRISON |
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| Affiliation: | Product Development Manager, H. J. Heinz Ltd., Hayes Park |
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| Abstract: | The role of dairy-based ingredients in food manufacture is reviewed and the importance of safety in food materials, as well as that of nutritional value stressed. The problems of handling milk with its short storage life are considered and the competitive position of dairy ingredients and their alternatives is discussed. The advantages of milk and whey powders and the potential of casemates and proteins in recipe products is emphasized and the need for further technical research suggested. |
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