Factors Affecting The Composition Of Milk 1984
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Factors Affecting The Composition Of Milk 1984
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Author : Canada. Animal Products Division
language : en
Publisher:
Release Date : 1984
Factors Affecting The Composition Of Milk 1984 written by Canada. Animal Products Division and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Milk categories.
Factors Affecting The Composition Of Milk
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Author : Charles Wesley Turner
language : en
Publisher:
Release Date : 1936
Factors Affecting The Composition Of Milk written by Charles Wesley Turner and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1936 with Agriculture categories.
Factors Affecting The Composition Of Milk
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Author : D. H. Jacobsen
language : en
Publisher:
Release Date : 1939
Factors Affecting The Composition Of Milk written by D. H. Jacobsen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1939 with Agriculture categories.
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
Chemistry Of Structure Function Relationships In Cheese
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Author : Edyth L. Malin
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-11
Chemistry Of Structure Function Relationships In Cheese written by Edyth L. Malin 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 2013-11-11 with Science categories.
Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review the interplay of these trends and forecast the direction of future research. Contributors evaluated the current status of cheesemaking and highlighted the information that will be essential for new developments. They also focused the attention of agricultural and food chemists on the opportunities in cheese research and the potential contributions they might make to the future of cheese, a most valuable food product. We are indebted to Dr. Patrick Fox, Dr. Mark Johnson, Dr. Milos Kalab, Dr.
Current Bibliographies In Medicine
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Author :
language : en
Publisher:
Release Date : 1988
Current Bibliographies In Medicine written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Medicine categories.
Masters Theses In The Pure And Applied Sciences
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Author : Wade H. Shafer
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Masters Theses In The Pure And Applied Sciences written by Wade H. Shafer 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 2012-12-06 with Science categories.
Masters Theses in the Pure and Applied Sciences was first conceived, published, and disseminated by the Center for Information and Numerical Data Analysis and Synthesis (CINDAS) * at Purdue University in 1 957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dissemination phases of the activity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the thought that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this joint undertaking we had concluded that it was in the interest of all con cerned if the printing and distribution of the volumes were handled by an interna tional publishing house to assure improved service and broader dissemination. Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Cor poration of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 29 (thesis year 1984) a total of 12,637 theses titles from 23 Canadian and 202 United States universities. We are sure that this broader base for these titles reported will greatly enhance the value of this important annual reference work. While Volume 29 reports theses submitted in 1984, on occasion, certain univer sities do report theses submitted in previous years but not reported at the time.
Improving The Safety And Quality Of Milk
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Author : Mansel W Griffiths
language : en
Publisher: Elsevier
Release Date : 2010-04-21
Improving The Safety And Quality Of Milk written by Mansel W Griffiths and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-04-21 with Technology & Engineering categories.
Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow’s milk and addresses quality improvement of a range of other milk-based products. The health aspects of milk, its role in the diet and milk-based functional foods are the focus of the opening section of Volume 2. Part two reviews essential aspects of milk quality, including milk microbial spoilage and chemical deterioration, sensory evaluation, factors affecting milk vitamin and mineral content and the impact of packaging on quality. Chapters in part three look at improving particular products, such as organic milk, goat milk and sheep milk. The impact of milk on the quality of yoghurt and cheese is also covered. With its distinguished editor and international team of contributors, volume 2 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality. Examines the sensory and nutritional quality of cow's milk and addresses quality improvement of a range of other milk-based products Reviews the health aspects of milk and its role in the diet, as well as the essential aspects of milk quality, including microbial spoilage and chemical deterioration, sensory evaluation and factors affecting milk vitamin and mineral content Discusses various application requirements of milk such as milk quality requirements in yoghurt-making, cheesemaking, infant formulas and applications of milk components in products other than foods
Nutrition And Lactation In The Dairy Cow
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Author : Philip C. Garnsworthy
language : en
Publisher: Elsevier
Release Date : 2013-10-22
Nutrition And Lactation In The Dairy Cow written by Philip C. Garnsworthy and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Technology & Engineering categories.
Nutrition and Lactation in the Dairy Cow is the proceedings of the 46th University of Nottingham Easter School in Agricultural Science. Said symposium was concerned with the significant advances in the field of nutrition and lactation in the dairy cow. The book is divided in five parts. Part I deals with the principles behind nutrition and lactation of cows. Part II discusses the cow’s nutrient interactions; responses to nutrients that yield protein and energy; and the influence of nutrient balance and milk yields. Part III tackles the efficiency of energy utilization in cows and its relation to milk production. Part IV talks about food intake of cows and the factors that affect it, while Part V deals with the different feeding systems for cows. The text is recommended for those involved in raising cows and dairy production, especially those who would like to know more and make studies about the relationship of nutrition and lactation of cows.
History Of Soymilk And Other Non Dairy Milks 1226 2013
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Author : William Shurtleff, Akiko Aoyagi
language : en
Publisher: Soyinfo Center
Release Date : 2013-08-29
History Of Soymilk And Other Non Dairy Milks 1226 2013 written by William Shurtleff, Akiko Aoyagi and has been published by Soyinfo Center this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-29 with Soyfoods categories.