Dairy Science Abstracts
Author :
Publisher :
Page : 690 pages
File Size : 28,5 MB
Release : 1947
Category :
ISBN :
Author :
Publisher :
Page : 690 pages
File Size : 28,5 MB
Release : 1947
Category :
ISBN :
Author : Scientific Committee
Publisher : Brill Wageningen Academic
Page : 0 pages
File Size : 48,36 MB
Release : 2020-11-21
Category :
ISBN : 9789086863495
This Book of Abstracts is the main publication of the 71st Annual Meeting of the European Federation of Animal Science (EAAP). It contains abstracts of the invited papers and contributed presentations of the sessions of EAAP's eleven Commissions: Animal Genetics, Animal Nutrition, Animal Management and Health, Animal Physiology, Cattle Production, Sheep and Goat Production, Pig Production, Horse Production and Livestock Farming Systems, Insects and Precision Livestock Farming.
Author : G Smit
Publisher : Woodhead Publishing
Page : 1216 pages
File Size : 34,35 MB
Release : 2003-07-29
Category : Technology & Engineering
ISBN : 9781855736764
With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.
Author : P. Walstra
Publisher : CRC Press
Page : 808 pages
File Size : 22,30 MB
Release : 2005-09-29
Category : Technology & Engineering
ISBN : 1420028014
Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, div
Author : H. H. Van Horn
Publisher : American Dairy Science Association
Page : 848 pages
File Size : 41,90 MB
Release : 1992
Category : Technology & Engineering
ISBN :
Author : John W. Fuquay
Publisher :
Page : 0 pages
File Size : 43,76 MB
Release : 2011
Category : Dairy farming
ISBN : 9780123744036
Dairy science 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 transormation of milk into its various consumer products, including beverages, fermented products, contentraed 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
Author : Roger William Blowey
Publisher : CABI
Page : 272 pages
File Size : 50,52 MB
Release : 2010
Category : Technology & Engineering
ISBN : 1845935500
This is the second edition of the book, containing 16 chapters which focus on prevention and control of mastitis as well as on the different factors that lead to mastitis resulting in poor milk quality. The book contains two appendices, the first contains a liner line chart and the second contains parlour audit. An index is also provided.
Author : A. Y. Tamime
Publisher : Elsevier
Page : 808 pages
File Size : 47,75 MB
Release : 2007-03-22
Category : Technology & Engineering
ISBN : 1845692616
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 : National Agricultural Library (U.S.)
Publisher :
Page : 1352 pages
File Size : 12,42 MB
Release : 1974
Category : Agriculture
ISBN :
Author : National Agricultural Library (U.S.)
Publisher :
Page : 1392 pages
File Size : 46,8 MB
Release : 1976
Category : Agriculture
ISBN :