Author: Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 488
Book Description
International IDF Standard
Author: International IDF Standard 20B:1993
Author: Encyclopedia of Dairy Sciences
Author: Publisher: Academic Press
ISBN: 0123744075
Category : Technology & Engineering
Languages : en
Pages : 4072
Book Description
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
Mitteilungen Aus Lebensmitteluntersuchung und Hygiene
Author: Bulletin
Author: Performance Recording of Animals, State of the Art
Author: International Committee for Animal Recording. SessionPublisher:
ISBN:
Category : Animal industry
Languages : en
Pages : 396
Book Description
Cheese Yield and Factors Affecting Its Control
Author: International Dairy FederationPublisher:
ISBN:
Category : Cheese
Languages : en
Pages : 558
Book Description
Compte-rendu de la 29iéme Session Biennale Du Comité International Pour Le Contrôl de Performances en Élevage
Author: International Committee for Animal Recording. Biennial SessionPublisher: Purdue University Press
ISBN:
Category : Gardening
Languages : en
Pages : 400
Book Description
Protein Definition
Author: International Dairy FederationPublisher:
ISBN:
Category : Llet
Languages : en
Pages : 92
Book Description
Because protein definition is a controversial issue, it was felt that it should dealt with in two steps, of which this symposium is the first. The symposium aimed at providing the scientific background information on the following basic terms: nature and variability of the N fractions and factors affecting them; reference and routine methods for the measurement of N fractions; and nutritional value and significance of N fractions for humans and animals. The second step, to be organized at a later stage, will address the wider technical, legislative and commerical implications of using total N or fractions of N to define and calculate milk protein.
Heat-induced Changes in Milk
Author: P. F. FoxPublisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 460
Book Description