An Introduction To Milk
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An Introduction To Milk
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Author : C. O'Connor
language : en
Publisher: ILRI (aka ILCA and ILRAD)
Release Date : 1991-01-01
An Introduction To Milk written by C. O'Connor and has been published by ILRI (aka ILCA and ILRAD) this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991-01-01 with Milk categories.
Milk
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Author : Stuart Patton
language : en
Publisher: Routledge
Release Date : 2017-07-28
Milk written by Stuart Patton and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-28 with Medical categories.
Milk is the one food that sustains life and promotes growth in all newborn mammals, including the human infant. By its very nature, milk is nutritious. Despite this, it has received surprisingly little attention from those interested in the cultural impact of food. In this fascinating volume, Stuart Patton convincingly argues that milk has become of such importance and has so many health and cultural implications that everyone should have a basic understanding of it. This book provides this much-needed introduction. Patton's approach to his subject is comprehensive. He begins with how milk is made in the lactating cell, and proceeds to the basics of cheese making and ice cream manufacture. He also gives extensive consideration to human milk, including breasts, lactation, and infant feeding. Pro and con arguments about the healthfulness of cows' milk are discussed at length and with documentation. Patton explores the growing gap between the public's impressions of milk, and known facts about milk and dairy foods. He argues that the layperson's understanding of milk has deteriorated as a result of propaganda from activists anxious to destroy milk's favorable image, misinformation in the media, and scare implications from medical research hypotheses.
Milk Quality
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Author : F. Harding
language : en
Publisher: Aspen Publishers
Release Date : 1995
Milk Quality written by F. Harding and has been published by Aspen Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Business & Economics categories.
1 World milk production.- 2 Milk production: Factors affecting milk composition.- 2.1 Introductio.- 2.2 Synthetic and secretory tissues of the mamary gland.- 2.2.1 Functional anatomy.- 2.2.2 Role of the milk-producing cell.- 2.2.3 Milk flow within the udder.- 2.3 The initiation and establishment of lactation.- 2.4 The milk ejection reflex.- 2.5 Effect of breed on milk composition and yield.- 2.6 Role of genetics in milk production.- 2.7 Effect of environment on milk composition and yield.- 2.7.1 Effects of season.- 2.7.2 Effects of thermal stress.- 2.8 Dairy cattle nutrition and its influence on milk yield and composition.- 2.8.1 Dietary effects on milk fat.- 2.8.2 Influence of ration on milk protein.- 2.9 The effects of milking management practices on milk quality.- 2.9.1 Milking interval.- 2.9.2 Milking rate.- 2.9.3 Frequency of milking.- 2.9.4 Milking routine.- 2.9.5 Cow preparation and residual milk.- 2.10 Influence of age and stage of lactation on milk component yield 22 References and further reading.- 3 Mastitis and milk quality.- 3.1 Introduction.- 3.2 Causative organisms.- 3.3 Contagious and environmental pathogens.- 3.4 Inflammation.- 3.5 Compositional changes.- 3.6 Milk losses.- 3.7 Impact on dairy products.- 3.8 Control of mastitis.- 3.9 Measurement.- 3.10 Summary 37 Further reading.- 4 Hygienic quality.- 4.1 Milk production, plant cleaning, on-farm storage and collection of milk.- 4.1.1 Milk production.- 4.1.2 Plant cleaning and sterilisation.- 4.1.3 Effect of storage time and temperature on bacterial count.- 4.2 Types of bacteria.- 4.3 Cooling and storage of milk on the farm.- 4.4 Collection, delivery and reception of milk.- 4.4.1 Churn collection.- 4.4.2 Bulk collection.- 4.5 Delivery and storage prior to processing 47 4.5.1 Storage of milk prior to processing.- 4.6 Importance of hygienic quality of milk.- 4.7 Measurement of the hygienic quality of milk.- 4.7.1 Simple, rapid tests for mesophiles.- 4.7.2 Tests for cooled milk.- 4.7.3 Staining and counting bacteria.- 4.7.4 Measurement of metabolic products of microbial cells.- 4.7.5 Measurement of metabolic activity.- 4.8 The future.- 4.9 Sampling, storage, preservation and transportation of samples 55 4.9.1 Sample transport and preservation.- References and further reading.- 5 Adulteration of milk.- 5.1 Introduction.- 5.2 Extraneous water.- 5.2.1 Vieth ratio.- 5.2.2 Nitrates as an indication of extraneous water.- 5.3 Freezing point test for detecting adulteration.- 5.3.1 Basis of the test.- 5.3.2 Freezing point depression and how it is controlled.- 5.3.3 Measurement units.- 5.3.4 How constant is the freezing point of milk?.- 5.3.5 Freezing point of goat's, buffalo'sand ewe's milk.- 5.3.6 Factors affecting freezing point of milk.- 5.3.7 Test method.- 5.3.8 Calculation of amount of extraneous water in milk.- 5.4 Sources of contamination by extraneous water.- 5.5 How to avoid getting water into milk at the farm.- 5.6 Control of extraneous water through payment schemes.- 5.7 Other sources of adulteration.- 5.7.1 Salt.- 5.7.2 Sugar.- 5.7.3 Skim-milk powder.- 5.7.4 Detergent sterilants.- 5.7.5 Preservatives.- 5.7.6 Colostrum.- 5.7.7 Blood.- 5.7.8 Taints.- References and further reading.- 6 Compositional quality.- 6.1 Composition of milk.- 6.2 Measurement of total solids in milk.- 6.3 Measurement of the solids-not-fat (SNF) of milk.- 6.4 Major constituents.- 6.4.1 Fat.- 6.4.2 Proteins.- 6.4.3 Lactose.- 6.5 The use of instruments in assessing compositional quality.- 6.5.1 Assessing compositional quality using infrared.- 6.6 Dairy herd improvement (DHI) and quality payment laboratories.- 6.7 Quality payment systems for milk.- 6.7.1 Compositional quality.- References and further reading.- 7 Milk from sheep and goats.- 7.1 Introduction.- 7.2 Milking practices.- 7.3 Compositional quality.- 7.4 Measuring cow's milk in sheep's or goat's milk products.- 7.4.1 Differences in lipids.- 7.4.2 Differences in protein.- 7.4.3 Immunological techniques.- 7.4.4 General differences.- 7...
Dairy Science
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Author : William Earl Petersen
language : en
Publisher:
Release Date : 2012-03-01
Dairy Science written by William Earl Petersen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-01 with categories.
Dairy Chemistry And Physics
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Author : Pieter Walstra
language : en
Publisher: Wiley-Interscience
Release Date : 1984-04-03
Dairy Chemistry And Physics written by Pieter Walstra and has been published by Wiley-Interscience this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984-04-03 with Science categories.
"Milk and products made from it affect the lives of a large proportion of the world’s population. Many dairy products are consumed at times and in places far removed from the point at which the milk was produced. This is made possible by the chemical and physical treatments and fractionations applied to milk by modern technology. These treatments are designed to preserve the nutritional value of the milk constituents in the form of palatable products. As food technology in general becomes more advanced and more sophisticated, there is less need for specific commodity technology; on the other hand, there is more need for specific knowledge of raw materials and the effects of various processing treatments on them." —From the Preface to Dairy Chemistry and Physics
Dairy Processing Advanced Research To Applications
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Author : Jagrani Minj
language : en
Publisher: Springer Nature
Release Date : 2020-04-10
Dairy Processing Advanced Research To Applications written by Jagrani Minj and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-10 with Technology & Engineering categories.
This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.
Milk And Milk Products
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Author : A. Varnam
language : en
Publisher: Springer Science & Business Media
Release Date : 2001-03-31
Milk And Milk Products written by A. Varnam and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-03-31 with Technology & Engineering categories.
not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge ofchemistry, biochemistry and microbiology and of persons working in the dairy industry. The basic approach isto discuss the manufacturingprocess in thecontextof technology and its related chemistry and microbiology, followed by a more fundamental appraisal of the underlying science. The dairy industry is defined in a broad context and information is included on imitationproducts and analogues. Anumber ofinnovations have been adopted in the presentation ofthe book. Information boxes and • points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations. It is also our firm beliefthat the control of food manufacturing processes should be considered as an integral partofthe technology and for this reason control points, based on the HACCPsystem, are includedwhere appropriate. A note on using the book EXERCISES Exercises are not intended to be treated like an examination question. Indeed in many cases there is no single correct, or incorrect, answer.
Milk And Dairy Products In Human Nutrition
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Author : Ellen Muehlhoff
language : en
Publisher: Food & Agriculture Organization of the UN (FAO)
Release Date : 2013
Milk And Dairy Products In Human Nutrition written by Ellen Muehlhoff and has been published by Food & Agriculture Organization of the UN (FAO) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Business & Economics categories.
Milk and dairy products are a vital source of nutrition for many people. They also present livelihood opportunities for farm families, processors and other stakeholders in dairy value chains. Consumers, industry and governments need up-to-date information on how milk and dairy products can contribute to human nutrition and how dairy-industry development can best contribute to increasing food security and alleviating poverty. This publication is unique in drawing together information on nutrition, and dairy-industry development, providing a rich source of useful material on the role of dairy products in human nutrition and the way that investment in dairy-industry development has changed.
Handbook Of Milk Composition
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Author : Bozzano G Luisa
language : en
Publisher: Elsevier
Release Date : 1995-10-23
Handbook Of Milk Composition written by Bozzano G Luisa and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-10-23 with Science categories.
This informative treatise offers a concise collection of existing, expert data summarizing the composition of milk. The Handbook of Milk Composition summarizes current information on all aspects of human and bovine milk, including: sampling, storage, composition, as well as specific chapters on major and minor components such as protein, carbohydrates, lipids, electrolytes, minerals, vitamins and hormones. The book also features comprehensive coverage of compartmentation, host-defense components, factors affecting composition, composition of commercial formulas, and contaminants. * Reliable data on the composition of human and bovine milks. * Discusses the many factors affecting composition. * Composition tables make up 25-30% of the total book. * Problems concerning sampling and analysis are described. * Should appeal equally to industry and academia. * Also of interest to developing countries in need of information on infant nutrition and agricultural development
Milk And Dairy Products In Human Nutrition
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Author : Young W. Park
language : en
Publisher: John Wiley & Sons
Release Date : 2013-04-09
Milk And Dairy Products In Human Nutrition written by Young W. Park and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-09 with Technology & Engineering categories.
Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.