Caballero B. (ed.) Encyclopaedia of Food Science, Food Technology and Nutrition. Ten-Volume Set
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Plate 11 Brandy and Cognac Cognac in
France and the different appellation areas.
See text for further details.
Plate 12 Butte
r
S
tainless steel batch butter churn (twentiet
h
century). From APV Unit
S
ystems, Denmark, with permission
.
Plate 13 Butte
r
Butter reworking system. From APV Unit
S
ystems
,
D
enmar
k
, w
i
t
h
perm
i
ss
i
on
.
Plate 14
C
ake
s
C
akes with (left) 57.5,
(
middle
)
86 and
(
right
)
115% sucrose
based on
f
lour weight
.
Plate 15
C
ake
s
C
ake (left) with and (right
)
w
i
t
h
out c
h
em
i
ca
l
aerat
i
on
.
Plate 16
C
ake
s
C
ake (left) with and (right
)
w
i
t
h
out mec
h
an
i
ca
l
aerat
i
on
.
Plate 17
C
asein and
C
aseinate
s
Bi
scott
i
, represent
i
ng
b
a
k
e
d
pro
d
ucts t
h
at can
b
e ma
d
e us
i
ng
hi
g
h
-ca
l
c
i
um m
ilk
prote
i
n
.
C
ourtesy of NZMP (North America) Inc
.
Plate 18
C
asein and
C
aseinate
s
C
hocolate drink, representin
g
products
f
or health and nutrition that can be
f
orti
f
ied using mil
k
prote
i
n
i
so
l
ates an
d
ca
l
c
i
um, potass
i
um, or magnes
i
um case
i
nates
.
C
ourtesy of NZMP (North America) Inc
.
Plate 19
C
asein and
C
aseinate
s
Pizza, representing the use o
f
i
m
i
tat
i
on
M
ozzare
ll
a c
h
eese t
h
at can
b
e ma
d
e us
i
ng rennet case
i
n
.
C
ourtesy of NZMP (Wellington) Ltd
.
Plate 20
C
asein and
C
aseinate
s
F
rozen
d
a
i
ry
d
essert
,
represent
i
ng
d
a
i
ry pro
d
ucts an
d
ana
l
ogs t
h
at can
b
e ma
d
e us
i
n
g
milk protein isolates.
C
ourtesy of NZMP (North America) Inc
.