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 princ
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 ...
2011,Encyclopedia of Dairy Sciences (Second Edition) P.J.T.Dekker,C.B.G.Daamen Explore book Prevention of Off-Flavor Development The majority of the lactose-free milk is currently produced as UHT milk and stored at ambient temperature in supermarkets up to 3 months. Additionally, some UHT mil...
2002,Encyclopedia of Dairy Sciences (Second Edition) Chapter Volume 1 Abstract There may be more than 1000 breeds of cattle around the world. Many of these breeds are used for milk production, along with other purposes. However, there is a subset of these breeds that are specifically bred for...
ANNOUNCEMENT,CF Papers - 《Drying Technology An International Journal》 被引量: 0发表: 2006年 Dairy Science and Technology, Second Edition This book discusses the transformation of milk into high-quality produces, emphasizing the principles of physical, chemical, enzymatic, and microbial trans... P...
Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry,Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its...
Introduction: History of Dairy Farming In:, Encyclopedia of Dairy Sciences: Second Edition, (Elsevier Inc. Date Accessed: 2020-06-23), 2–11 Milk Producers Organisation, 2018. Dairy market trends, (Pretoria, South Africa. https://www.mpo.co.za/wp-content/up...
Interestingly, we also observed an increase in the abundance in the rumen of the genusRuminobacterin the familySuccinivibrionaceaewhen iodoform was supplemented. Increased abundances of a second genus inSuccinivibrionaceae(Succinivibrionaceae_UCG-002) were also detected when 640 and 800 mg/day...
MSc Chemical Engineering/Food Technology and Nutrition. Born in Sweden Personal interest: Basketball Quote: “I know why you should homogenize ketchup.” Reading tip: Homogenization theory (first section), partial homogenization (second section). ...
This article focuses on the milk of minor domesticated species, including pig, yak, reindeer, musk ox, llama, and alpaca. View chapter Reference work 2011, Encyclopedia of Dairy Sciences (Second Edition)Y.W. Park Chapter Volume and Caloric Density of Bovine Milk I. Volume While the same ...