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Low Melting Fractions of Milk Fat and Lipolysis of Cheddar Cheese


Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description
Fatty acid composition of milk fat is characterized with higher proportions of saturated fatty acids. The increased knowledge of nutrition related to health disparities associated with high intake of saturated fatty acids have led to a considerable decline in the dairy products. Fractionation of milk fat at low temperature provides a unique benefit of enhancing the healthful unsaturated fatty acids in a more natural way. The suitability of low melting fractions of milk fat in a cheddar cheese has not been studied before
Product Specifications
SKU :COC9742
AuthorShakeel Ahmad and Muhammad Nadeem
Number of Pages176
Publishing Year4/14/2015
Edition1 st
Book TypeAerospace & aviation technology
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece(Paperback)
Product First Available On ClickOnCare.com2015-07-07 00:00:00
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