The investigation of the commercial and processing feasibility of the dairy products

... The investigation of the commercial and processing feasibility of the dairy products contents 1. Introduction: 1.1 Aims 1.2 Objectives 1.3 Background 1.3.1 Traditional dairy products 1.3.2 World markets of dairy products 2. Some aspects needed to be improved to satisfy the demands of consumers and manufacturers 2.1 The trend in developed countries 2.2 The trend in developing countries 3. Developments of new strategies: 3.1 Whey processing 3.2 Fat adjustment 3.3 Probiotics 4. Outlining newly developed techniques used in innovative strategies 4.1 Ultrafiltration 4.2 Dialysis 4.3 Immobilised enzyme system used in lactose hydrolysis 4.4 Ultra High Temperature (UHT) treatment 4.5 Vegetable and marine oils blending with milk fat in fat spreads 4.6 Milk fat fractionation 5. Quality and safety issues associated with the new strategy----case study: yogurt 5.1 Quality and safety of yogurt 5.2 Commercial prospects and yogurt derivatives: 6. Conclusion: 7. References: 1. Introduction: Aims: ? To identify a range of milk sourced products and associated processing procedures. ? To critically evaluate the commercial and processing aspects relevant to varieties of the traditional dairy products. ? To investigate the feasibility

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