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Author:
Publisher:
ISBN:
Category : Dairy barns
Languages : en
Pages : 188
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Book Description
Author:
Publisher:
ISBN:
Category : Dairy barns
Languages : en
Pages : 188
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Book Description
Author:
Publisher:
ISBN:
Category : Dairy cattle
Languages : en
Pages : 100
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Book Description
Author:
Publisher:
ISBN:
Category : Dairy cattle
Languages : en
Pages : 188
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Book Description
Author:
Publisher:
ISBN:
Category : Dairy cattle
Languages : en
Pages : 104
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Book Description
Author:
Publisher:
ISBN:
Category : Dairy cattle
Languages : en
Pages : 168
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Book Description
Author: P L H McSweeney
Publisher: Elsevier
ISBN: 1845693531
Category : Technology & Engineering
Languages : en
Pages : 425
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Book Description
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. - Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process - An essential reference and problem solving manual for professionals and trainees in the cheese industry - Benefit from the knowledge of leading specialists in the field
Author: Antonello Cannas
Publisher: CABI
ISBN: 1845933486
Category : Technology & Engineering
Languages : en
Pages : 307
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Book Description
Dairy goats have long been considered an important source of income for rural populations, providing the opportunity for profitable and sustainable diversity for small farms. Their importance is also increasing in intensive feeding systems and in large farms. They are highly adaptable due to their unique feeding habits and have become popular livestock animals in a range of environments, from temperate grasslands to subtropical, semi-arid and mountainous areas. Moreover, goat milk products are finding a growing acceptance in the world market and research has increased in feeding strategies for improved productivity and quality. Examining all aspects of dairy goat feeding and nutrition, this book represents a long awaited review of recent scientific research and updated techniques. Chapters discuss aspects such as the modelling and production of goat's milk as well as the estimation of nutrient requirements and food intake of goats.
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.
Author: T Mattila-Sandholm
Publisher: McGraw Hill Professional
ISBN: 9781855735842
Category : Business & Economics
Languages : en
Pages : 424
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Book Description
Annotation Dairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in this area, this major collection reviews how functional dairy products help to prevent such chronic diseases as cancer, osteoporosis and cardiovascular disease. Part 2 considers product development and such issues as clinical trials and safety evaluation. Part 3 examines particular types of product from oligosaccharides to lactic acid bacteria. CONTENTS Introduction: classifying functional dairy products. Part 1 The health benefits of functional dairy products: Cancer; Coronary heart disease; Osteoporosis; Probiotics and the management of food allergy; Dairy products and the immune function in the elderly; The therapeutic use of probiotics in gastrointestinal inflammation. Part 2 Functional dairy ingredients: Caseinophosphopeptides (CPPs) as functional ingredients; Oligosaccharides; Lactic acid bacteria (LAB) in functional dairy products; Conjugated linoleic acid (CLA) as a functional ingredient. Part 3 Product development: Enhancing the functionality of prebiotics and probiotics; Safety evaluation of probiotics; Clinical trials; Consumers and functional foods; European research in probiotics and prebiotics: the PROEUHEALTH cluster; The market for functional dairy products: the case of the United States.
Author: Carlos Risco
Publisher: John Wiley & Sons
ISBN: 0470960531
Category : Medical
Languages : en
Pages : 643
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Book Description
This comprehensive book integrates new technology and concepts that have been developed in recent years to manage dairy farms in a profitable manner. The approach to the production of livestock and quality milk is multidisciplinary, involving nutrition, reproduction, clinical medicine, genetics, pathology, epidemiology, human resource management and economics. The book is structured by the production cycle of the dairy cow covering critical points in cow management. Written and edited by highly respected experts, this book provides a thoroughly modern and up-to-date resource for all those involved in the dairy industry.
