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Milk fats as ingredients
Author(s) -
Burgess Ken J
Publication year - 2001
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2001.00015.x
Subject(s) - business , food science , milk fat , milk products , marketing , chemistry , linseed oil
This paper reviews aspects of the use of milk fats as food ingredients from a technico‐marketing perspective. Good marketing involves matching the needs of the market place with the strengths of the supplier relative to those needs. A practical approach to using milk fats as ingredients is therefore based on understanding the background science and technology of milk fats, and on appreciating where the attributes of milk fat in its various forms can deliver real benefits to food manufacturers. These considerations have been addressed in three key areas: what are the characteristics of milk fats; how can the properties of milk fats be modified; and what are the typical milk fat ingredients and their applications.