A Chemical and Physical Study of the Large and Small Fat Globules in Cows' Milk PDF Download
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Author: Roscoe Hart Shaw
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 20
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Book Description
Author: Roscoe Hart Shaw
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 20
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Book Description
Author: R. H. Shaw
Publisher: Forgotten Books
ISBN: 9780265258620
Category : Science
Languages : en
Pages : 544
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Book Description
Excerpt from A Chemical and Physical Study of the Large and Small Fat Globules in Cows' Milk He determined the melting and freezing points, the water-insoluble fatty acids, the melting and freezing points of the insoluble. Fatty acids, the iodin absorption number, the volatile acids, and the specific gravity. In his conclusions he states that the percentage of the insoluble fatty acids, and the melting point and freezing point of the butterfat, and of the insoluble fatty acids are higher in fat from Small-globule cream than in fat from large-globule cream, the reverse being true of the percentage of volatile acids and of the iodin number. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Roscoe Hart Shaw
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 16
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Book Description
Author: Roscoe Hart Shaw
Publisher:
ISBN:
Category :
Languages : en
Pages : 16
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Book Description
Author: R. H. SHAW
Publisher:
ISBN: 9781033990483
Category :
Languages : en
Pages : 0
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Book Description
Author: Charles Dwight Marsh
Publisher:
ISBN:
Category : Animal feeding
Languages : en
Pages : 35
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Book Description
Author: Roscoe Hart Shaw
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 20
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Book Description
Author: Tuyen Truong
Publisher: Springer
ISBN: 3319238779
Category : Technology & Engineering
Languages : en
Pages : 75
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Book Description
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in the processing and functionality of these products. Both herd managements strategies and fractionation techniques utilized to vary milk fat globule size are covered thoroughly, as are the effects of mechanical sheer processing. The influence of different size fat globules on aspects such as TAG composition, physical stability, viscosity, crystallization properties and electric conductivity are studied, as are the influences on processability and function. This Brief aims to highlight the importance of milk fat as a determinant of the microstructural, rheological and sensorial properties of fat-containing dairy products such as milk, cream, yogurt, ice cream, cheese, butter and milk chocolate. Since milk fat globules have a widely varied size distribution, controlling their size is of major importance in processing. In comprehensively covering the various methods used to vary milk fat globule size, this text serves as an important resource for those involved in dairy product processing.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 664
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 860
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Book Description
