Author: Shiv Narain KaushikPublisher:
ISBN:
Category :
Languages : en
Pages : 113
Book Description
Genetic Studies on the Content of Milk Fat, Milk Protein and Solids-not-fat in Milk from Hariana Cattle
Author: Shiv Narain KaushikA Study of the Genetic Relationships of Solids-not-fat Production in Bovine Milk
Author: Marvin Lyle NelsonRelation Between Percentage Fat Content and Yield of Milk
Author: Walter Lee GainesPublisher:
ISBN:
Category : Milk
Languages : en
Pages : 48
Book Description
The Indian Journal of Animal Sciences
Author: Genetic Influences on Fat and Protein Content of Milk in Dairy Cattle
Author: Roger Ronald NeitzelPublisher:
ISBN:
Category : Dairy cattle
Languages : en
Pages : 96
Book Description
The Food Source of Milk Fat, with Studies on the Nutrition of Milch Cows
Author: Whitman Howard JordanPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 50
Book Description
Variations in the Fat, Solids-not-fat, and Total Solids in Cow's Milk
Author: George Cleveland WhitePublisher:
ISBN:
Category : Milk
Languages : en
Pages : 74
Book Description
Causes of Variation in the Solids-not-fat and Butterfat Content of Cow's Milk
Author: Genetic, Physiological and Environmental Effects on the Solids-not-fat and Protein Content of Bovine Milk
Author: Liang Chern LuPublisher:
ISBN:
Category : Milk
Languages : en
Pages : 172
Book Description
"In 1890, Dr. S. M. Babcock developed a practical method for the determination of butterfat in milk. From that time, fat was regarded as the major milk constituent and indeed, has controlled milk price variations in many countries, even up to the present time. [...]" --
Handbook of Milk of Non-Bovine Mammals
Author: Young W. ParkPublisher: John Wiley & Sons
ISBN: 1119110289
Category : Technology & Engineering
Languages : en
Pages : 730
Book Description
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.