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
Get Book Here
Book Description
Author: Roscoe Hart Shaw
Publisher:
ISBN: 9780243093694
Category : Science
Languages : en
Pages : 24
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Book Description
Author: Roscoe Hart Shaw
Publisher:
ISBN:
Category : Milk
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: Roscoe Hart Shaw
Publisher:
ISBN:
Category :
Languages : en
Pages : 16
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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: 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: H. Mulder
Publisher:
ISBN: 9789022004708
Category : Milkfat
Languages : en
Pages : 296
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Book Description
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384
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Book Description
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Author: Patrick F. Fox
Publisher: Springer Science & Business Media
ISBN: 0387288139
Category : Technology & Engineering
Languages : en
Pages : 816
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Book Description
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
