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- W4233957368 abstract "Standardization of milk for fat content, a well-established industrial practice, has been used for decades. Its primary purposes are to control the content of milk fat, to meet the legal requirements and to provide the consumers with reduced-fat-content products. The centrifugation technology used for this purpose is straightforward, and there are no nutritional controversies concerning this technique. In contrast, the technological possibility to standardize fluid milk for protein content has emerged only recently and the practice is still not universally accepted. The increasing use of ultrafiltration (UF) in cheese processing has resulted in availability of surplus UF permeate, which can be added to fluid milk to decrease its protein content, resulting in very minor changes in some other milk components as well. In particular, minor changes in calcium content—although well within the natural variations—could result in negative consumer reaction. The protein downstandardization in dried milk has been approved by the Codex Alimentarius within the general principle that the casein:whey protein ratio should not be altered. Although the protein standardization technology is industrially available and economically advantageous, the current status of its main application, the protein downstandardization in fluid milk products, is still under consideration and its acceptance by the regulatory agencies and the dairy community uncertain." @default.
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- W4233957368 date "2022-01-01" @default.
- W4233957368 modified "2023-09-29" @default.
- W4233957368 title "Standardization of Fat and Protein" @default.
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- W4233957368 doi "https://doi.org/10.1016/b978-0-12-818766-1.00394-9" @default.
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