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GORDURA E PROTEÍNA DO LEITE (Transformação e qualidade)

GORDURA E PROTEÍNA DO LEITE (Transformação e qualidade)

Djamila BAAZIZE-AMMI / Nadia HEZIL

88,32 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Biologia, ciencias de la vida
ISBN:
9786208131265
88,32 €
IVA incluido
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Sobre IBD

O leite é muito mais do que uma simples bebida, é uma fonte essencial de nutrientes, fornecendo proteínas e gorduras vitais para uma dieta equilibrada. A gordura do leite, composta principalmente por triglicéridos, dá ao leite a sua textura cremosa e o seu sabor, para além de fornecer energia. As proteínas do leite, como a caseína e o soro de leite, são cruciais para o crescimento, desenvolvimento e saúde muscular e imunitária. A transformação destes componentes é complexa, envolvendo técnicas tradicionais e modernas para produzir vários produtos lácteos, mantendo as suas propriedades nutricionais. Na Argélia, os produtos lácteos tradicionais como o Lben, Raib, Zebda, Dhan, Smen e Jben desempenham um papel importante, especialmente nas zonas rurais, e são frequentemente vendidos através de canais informais.Este livro analisa em profundidade as gorduras e proteínas do leite, as suas caraterísticas e funções, e os desafios da sua transformação, combinando ciência e tradição, inovação tecnológica e paixão culinária. Destina-se a profissionais da indústria de lacticínios, entusiastas e a todos os interessados em saber mais sobre o leite e os seus componentes essenciais.

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