The Composition of Milks. A Compilation of the Comparative Composition and Properties of Human, Cow, and Goat Milk, Colostrum, and Transitional Milk. Prepared by I. G. Macy, Harriet Kelley, and Ralph Sloan, Etc PDF Download
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Author: Icie Gertrude MACY (afterwards HOOBLER (Icie Gertrude Macey))
Publisher:
ISBN:
Category :
Languages : en
Pages : 64
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Book Description
Author: Icie Gertrude MACY (afterwards HOOBLER (Icie Gertrude Macey))
Publisher:
ISBN:
Category :
Languages : en
Pages : 64
Get Book Here
Book Description
Author: Icie G. Macy
Publisher:
ISBN:
Category :
Languages : en
Pages : 70
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Book Description
Author: Icie Gertrude Macy Hoobler
Publisher:
ISBN:
Category : Breast milk
Languages : en
Pages : 88
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Book Description
Author: Icie Gertrude MACY (afterwards HOOBLER (Icie Gertrude Macey))
Publisher:
ISBN:
Category :
Languages : en
Pages : 70
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Book Description
Author: J. A. Gamble
Publisher:
ISBN:
Category : Goat milk
Languages : en
Pages : 84
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Book Description
Author: Bozzano G Luisa
Publisher: Elsevier
ISBN: 0080533116
Category : Science
Languages : en
Pages : 947
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Book Description
This informative treatise offers a concise collection of existing, expert data summarizing the composition of milk. The Handbook of Milk Composition summarizes current information on all aspects of human and bovine milk, including: sampling, storage, composition, as well as specific chapters on major and minor components such as protein, carbohydrates, lipids, electrolytes, minerals, vitamins and hormones. The book also features comprehensive coverage of compartmentation, host-defense components, factors affecting composition, composition of commercial formulas, and contaminants. * Reliable data on the composition of human and bovine milks. * Discusses the many factors affecting composition. * Composition tables make up 25-30% of the total book. * Problems concerning sampling and analysis are described. * Should appeal equally to industry and academia. * Also of interest to developing countries in need of information on infant nutrition and agricultural development
Author: Clarence Henry Eckles
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 36
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Book Description
Author: Icie G. Macy
Publisher:
ISBN:
Category :
Languages : en
Pages : 70
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Book Description
Author: Vernal Packard
Publisher: Elsevier
ISBN: 0323157831
Category : Health & Fitness
Languages : en
Pages : 283
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Book Description
Human Milk and Infant Formula focuses on human milk and infant formula as the major sources of infant food. This book discusses the basic composition of human milk and explains the significant causes of variations in vitamins, minerals, and macronutrients. Comprised of nine chapters, this monograph starts with an overview of the benefits of breast-feeding with emphasis on the disease-fighting potential of mother's milk. This text then proceeds with a discussion of breast infections, contaminants of breast milk, allergic responses, and issues of drug use. Other chapters explore the formulation and processing of infant formula. This book discusses as well the emergence of milk banks that observe precautions in obtaining, storing, and pasteurizing human milk. The final chapter deals with the inability to digest lactose properly, which is commonly known as lactose intolerance. This monograph is a valuable resource for pediatricians, nutritionists, immunologists, as well as food technologists and chemists.
Author: Young W. Park
Publisher: John Wiley & Sons
ISBN: 1118534204
Category : Technology & Engineering
Languages : en
Pages : 1063
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Book Description
Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.
