Download Full eBooks in PDF
Composition And Properties Of Goat S Milk As Compared With Cow S Milk Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Composition And Properties Of Goat S Milk As Compared With Cow S Milk book. This book definitely worth reading, it is an incredibly well-written.
Author : J. A. Gamble
Publisher : Unknown
Page : 84 pages
File Size : 43,7 Mb
Release : 1939
Category : Goat milk
ISBN : STANFORD:24503203262
Author : J. A. Gamble,U.S. Dept. of Agriculture. Bureau of Animal Industry,Arthur Kirkland Besley,N. R. Ellis
Publisher : Unknown
Page : 72 pages
File Size : 42,6 Mb
Release : 1939
Category : Goat milk
ISBN : OCLC:250280001
Composition of the milk. mineral and vitamin contents of the milks, digestibility of the mils, microbiology of the milks; Tests animal used; Sources of milk and methods of handling; Chemical composition of the milhs: protein fractions, composition of butterfat; Digestibility factors of the milks: relative number and size of fat globules, surface tension, buffer capacity, curd tension; Vitamin potency of the milk(vitamin A, vitamin B, vitamin G, vitamin C, vitamin D, vitamin E); Bacteriological studies of goat's milks (kids as test animals, rats as test animals, milk-feeding studies with infants).
Author : Young W. Park,George F. W. Haenlein,William L. Wendorff
Publisher : John Wiley & Sons
Page : 712 pages
File Size : 49,7 Mb
Release : 2017-05-08
Category : Technology & Engineering
ISBN : 9781119110286
THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors. Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.
Author : Sándor Kukovics
Publisher : BoD – Books on Demand
Page : 414 pages
File Size : 45,9 Mb
Release : 2018-06-20
Category : Medical
ISBN : 9781789232028
Goat science covers quite a wide range and varieties of topics, from genetics and breeding, via nutrition, production systems, reproduction, milk and meat production, animal health and parasitism, etc., up to the effects of goat products on human health. In this book, several parts of them are presented within 18 different chapters. Molecular genetics and genetic improvement of goats are the new approaches of goat development. Several factors affect the passage rate of digesta in goats, but for diet properties, goats are similar to other ruminants. Iodine deficiency in goats could be dangerous. Assisted reproduction techniques have similar importance in goats like in other ruminants. Milk and meat production traits of goats are almost equally important and have significant positive impacts on human health. Many factors affect the health of goats, heat stress being of increasing importance. Production systems could modify all of the abovementioned characteristics of goats.
Author : Icie Gertrude Macy Hoobler,National Research Council (U.S.). Committee on Chemical Data for Ceramists,National Research Council (U.S.). Committee on Nutrition Surveys
Publisher : Unknown
Page : 0 pages
File Size : 53,8 Mb
Release : 1948
Category : Breast milk
ISBN : LCCN:a52009035
Author : Young W. Park,George F. W. Haenlein,William L. Wendorff
Publisher : John Wiley & Sons
Page : 728 pages
File Size : 53,6 Mb
Release : 2017-07-24
Category : Technology & Engineering
ISBN : 9781119110279
THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors. Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.
Author : H. S. Haller,C. J. Babcock,Ned Royce Ellis
Publisher : Unknown
Page : 16 pages
File Size : 42,8 Mb
Release : 1949
Category : Agriculture
ISBN : MINN:31951T00093170H
Author : Anonim
Publisher : Academic Press
Page : 4072 pages
File Size : 40,8 Mb
Release : 2011-03-25
Category : Technology & Engineering
ISBN : 9780123744074
Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Author : Anonim
Publisher : Unknown
Page : 1206 pages
File Size : 53,6 Mb
Release : 1939
Category : Agriculture
ISBN : IND:30000098528908
Author : Effie Tsakalidou,Konstantinos Papadimitriou
Publisher : Academic Press
Page : 286 pages
File Size : 40,5 Mb
Release : 2016-05-31
Category : Medical
ISBN : 9780128033623
Non-Bovine Milk and Milk Products presents a compiled and renewed vision of the knowledge existing as well as the emerging challenges on animal husbandry and non-cow milk production, technology, chemistry, microbiology, safety, nutrition, and health, including current policies and practices. Non-bovine milk products are an expanding means of addressing nutritional and sustainable food needs around the world. While many populations have integrated non-bovine products into their diets for centuries, as consumer demand and acceptance have grown, additional opportunities for non-bovine products are emerging. Understanding the proper chain of production will provide important insight into the successful growth of this sector. This book is a valuable resource for those involved in the non-cow milk sector, e.g. academia, research institutes, milk producers, dairy industry, trade associations, government, and policy makers. Discusses important social, economic, and environmental aspects of the production and distribution of non-bovine milk and milk products Provides insight into non-bovine milk from a broad range of relevant perspectives with contributions from leading researchers around the world Focuses on current concerns including animal health and welfare, product safety, and production technologies Serves as a valuable resource for those involved in the non-cow milk sector
Author : Clarence Emil Steinbauer,Earl W. McComas,Francis Leo Gerdes,Frederick Charles Scobey,Glenn Arthur Cumings,Harold Blaisdell Shepard,Henry Ellsworth Ewing,J. A. Gamble,John Mott Buck,Joseph Nesbitt Tenhet,Leander D. Howell,Margaret Smith Furry,O. G. Hankins,P. A. Glick,R. L. Piemeisel,Randall Latta,Richard Laban Adams,Robert Claude Wright,Robert Delafield Rands,Ross Calvin Thompson,Thompson Elwyn Woodward,Vivian Kearns Toole,Wells Aleck Hutchins,William Henry Black,Arvid John Johnson,Charles Vinyard Wilson,Eben H. Toole,Edwin Walter Howe,Ernest Dopp,Frank Edward Todd,G. V. C. Houghland,I. P. Earle,James Richard Quesenberry,Joseph Benjamin Shepherd,Lloyd Byron Burk,N. R. Ellis,William Edwin Cotton,Alfred Leroy Baker,Arthur Kirkland Besley,Charles Abel Bennett,Howard Ellenwood Smith,Mason August Hein,Paul E. Howe
Publisher : Unknown
Page : 1288 pages
File Size : 54,9 Mb
Release : 1940
Category : Agriculture
ISBN : OSU:32435027441062
Author : Mabel Hunt Doyle
Publisher : Unknown
Page : 182 pages
File Size : 41,5 Mb
Release : 1941
Category : Agriculture
ISBN : IND:30000106868817
Author : A. Y. Tamime,R K Robinson
Publisher : Elsevier
Page : 808 pages
File Size : 43,8 Mb
Release : 2007-03-22
Category : Technology & Engineering
ISBN : 9781845692612
Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry. Includes developments in the understanding of the biochemical changes involved in yoghurt production Outlines significant technological advances in mechanisation and automation Discusses the nutritional value of yoghurt
Author : Clarence Henry Eckles,Roscoe Hart Shaw
Publisher : Unknown
Page : 36 pages
File Size : 51,7 Mb
Release : 1913
Category : Milk
ISBN : UVA:X030515168
Author : Harold Blaisdell Shepard
Publisher : Unknown
Page : 1314 pages
File Size : 55,7 Mb
Release : 1939
Category : Forest insurance
ISBN : STANFORD:36105019613293
