Dairy Science - 1969 PDF Download
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Author: Ohio Agricultural Research and Development Center
Publisher:
ISBN:
Category :
Languages : en
Pages : 35
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Book Description
Author: Ohio Agricultural Research and Development Center
Publisher:
ISBN:
Category :
Languages : en
Pages : 35
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Book Description
Author: American Dairy Science Association
Publisher:
ISBN:
Category :
Languages : en
Pages : 1872
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Book Description
Author: American Dairy Science Association
Publisher:
ISBN:
Category :
Languages : en
Pages : 2194
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Book Description
Author:
Publisher: Academic Press
ISBN: 0123744075
Category : Technology & Engineering
Languages : en
Pages : 4072
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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
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 537
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Book Description
Author:
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 24
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Book Description
Author: Frank H. Baker
Publisher: CRC Press
ISBN: 0429725213
Category : Science
Languages : en
Pages : 467
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Book Description
This handbook represents advanced technology in a problem-oriented form readily accessible to livestock producers, operators of family farms, managers of agribusinesses, and students of animal agriculture. It includes papers on farm and ranch business management and economics, and animal management.
Author: W. Nelson Philpot
Publisher:
ISBN:
Category : Cattle
Languages : en
Pages : 124
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Book Description
Author: H. H. Van Horn
Publisher: American Dairy Science Association
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 848
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Book Description
Author: P. F. Fox
Publisher: Springer Science & Business Media
ISBN: 9780834212602
Category : Technology & Engineering
Languages : en
Pages : 602
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Book Description
Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.
