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Author :
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (254 download)
Download or read book Spontaneous Oxidized Flavour in Cows' Milk written by and published by . This book was released on 1993 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 48 pages
Book Rating : 4.3/5 (21 download)
Download or read book Spontaneous Oxidized Flavour in Cow's Milk. Catalogue of Tests for the Detection of Post-pasteurization Contamination of Milk written by and published by . This book was released on 1993 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 : 9789157674975
Total Pages : 60 pages
Book Rating : 4.6/5 (749 download)
Download or read book Factors Associated with Spontaneous Oxidized Flavour in Cow's Milk written by and published by . This book was released on 2010 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : René Riel
Publisher :
ISBN 13 :
Total Pages : 504 pages
Book Rating : 4.:/5 (89 download)
Download or read book Causative Factors and End-products of Oxidized Flavor Development in Milk written by René Riel and published by . This book was released on 1952 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Milner Roberts
Publisher :
ISBN 13 :
Total Pages : 196 pages
Book Rating : 4.:/5 (319 download)
Download or read book Some Factors Influencing the Spontaneous Development of Oxidized Flavor in Milk written by William Milner Roberts and published by . This book was released on 1943 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 35 pages
Book Rating : 4.:/5 (154 download)
Download or read book Spontaneous Oxidized Flavour in Cows' Milk written by and published by . This book was released on 1993 with total page 35 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Raymond Leroy King
Publisher :
ISBN 13 :
Total Pages : 322 pages
Book Rating : 4.:/5 (29 download)
Download or read book Variation and Distribution of Copper in Milk in Relation to Oxidized Flavor written by Raymond Leroy King and published by . This book was released on 1958 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Theodore Leslie Forster
Publisher :
ISBN 13 :
Total Pages : 142 pages
Book Rating : 4.:/5 (89 download)
Download or read book Oxidized Flavor Development in Market Milk written by Theodore Leslie Forster and published by . This book was released on 1949 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Department of Agriculture
Publisher :
ISBN 13 :
Total Pages : 108 pages
Book Rating : 4.:/5 (31 download)
Download or read book Flavors of Milk written by United States. Department of Agriculture and published by . This book was released on 1953 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Patrick F. Fox
Publisher : Springer Science & Business Media
ISBN 13 : 0387288139
Total Pages : 816 pages
Book Rating : 4.3/5 (872 download)
Download or read book Advanced Dairy Chemistry Volume 2: Lipids written by Patrick F. Fox and published by Springer Science & Business Media. This book was released on 2007-04-25 with total page 816 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Author : Noble P. Wong
Publisher : Springer Science & Business Media
ISBN 13 : 1461570506
Total Pages : 784 pages
Book Rating : 4.4/5 (615 download)
Download or read book Fundamentals of Dairy Chemistry written by Noble P. Wong and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac ture.
Author : P. F. Fox
Publisher : Springer Science & Business Media
ISBN 13 : 9780412606205
Total Pages : 468 pages
Book Rating : 4.6/5 (62 download)
Download or read book Advanced Dairy Chemistry-2 written by P. F. Fox and published by Springer Science & Business Media. This book was released on 1992 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Until relatively recently, milk was valued mainly for its fat content. Although their importance in milk products has decreased, milk lipids have many interesting, even unique, functional and organoleptic properties and are still the subject of considerable research. This is a comprehensive book covering the chemical, physical and rheological properties of milk lipids, their status as an emulsion in milk and milk products, their biosynthesis, chemical stability, nutritional aspects and their role in consumer acceptability of dairy products.
Author : R. R. Riel
Publisher :
ISBN 13 :
Total Pages : 52 pages
Book Rating : 4.:/5 (31 download)
Download or read book Oxidized Flavor in Milk written by R. R. Riel and published by . This book was released on 1954 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Patrick F. Fox
Publisher : Springer Science & Business Media
ISBN 13 : 1475744099
Total Pages : 548 pages
Book Rating : 4.4/5 (757 download)
Download or read book Advanced Dairy Chemistry Volume 3 written by Patrick F. Fox and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the third volume of Advanced Dairy Chemistry, which should be regarded as the second edition of Developments in Dairy Chemistry. Volume 1 of the series, Milk Proteins, was published in 1992 and Volume 2, Milk Lipids, in 1994. Volume 3, on lactose, water, salts and vitamins, essentially updates Volume 3 of Developments in Dairy Chemistry but with some important changes. Five of the eleven chapters are devoted to lactose (its physico-chemical properties, chemical modification, enzymatic modification and nutritional aspects), two chapters are devoted to milk salts (physico-chemical and nutritional aspects), one to vitamins and one to overview the flavour of dairy products. Two topics covered in the first editions (enzymes and other biologically active proteins) were transferred to Volume 1 of Advanced Dairy Chemistry and two new topics (water and physico chemical properties of milk) have been introduced. Although the constituents covered in this volume are commercially less important than proteins and lipids covered in Volumes 1 and 2, they are critically important from a nutritional viewpoint, especially vitamins and minerals, and to the quality and stability of milk and dairy products, especially flavour, milk salts and water. Lactose, the principal constituent of the solids of bovine milk, has long been regarded as essentially worthless and in many cases problematic from the nutritional and techno logical viewpoints; however, recent research has created several new possi bilities for the utilization of lactose.
Author : United States. Bureau of Dairy Industry
Publisher :
ISBN 13 :
Total Pages : 424 pages
Book Rating : 4.3/5 ( download)
Download or read book Report of the Chief of the Bureau of Dairy Industry written by United States. Bureau of Dairy Industry and published by . This book was released on 1931 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : U.S. Office of Experiment Stations
Publisher :
ISBN 13 :
Total Pages : 1092 pages
Book Rating : 4.3/5 (91 download)
Download or read book Experiment Station Record written by U.S. Office of Experiment Stations and published by . This book was released on 1940 with total page 1092 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 1118534204
Total Pages : 1063 pages
Book Rating : 4.1/5 (185 download)
Download or read book Milk and Dairy Products in Human Nutrition written by Young W. Park and published by John Wiley & Sons. This book was released on 2013-04-09 with total page 1063 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
