The Mineral Constituents and Citric Acid Content of Milk ... Reprinted from The Journal of Dairy Research
Author: Leslie Alfred ALLEN
Publisher:
Published: 1932
Total Pages: 51
ISBN-13:
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Author: Leslie Alfred ALLEN
Publisher:
Published: 1932
Total Pages: 51
ISBN-13:
DOWNLOAD EBOOKAuthor: Leslie Alfred Allen
Publisher:
Published: 1932
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: Leslie A. Allen
Publisher:
Published: 1931
Total Pages: 51
ISBN-13:
DOWNLOAD EBOOKAuthor: I. H. L. Ormrod
Publisher:
Published: 1981
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1934
Total Pages: 1244
ISBN-13:
DOWNLOAD EBOOKAuthor: F. F. Sherwood
Publisher:
Published: 1926
Total Pages: 42
ISBN-13:
DOWNLOAD EBOOKAuthor: John Thomas Osborne
Publisher:
Published: 1953
Total Pages: 236
ISBN-13:
DOWNLOAD EBOOKAuthor: Eleanor F. Horsey
Publisher:
Published: 1938
Total Pages: 144
ISBN-13:
DOWNLOAD EBOOKAuthor: Paul L. H. McSweeney
Publisher: Springer Science & Business Media
Published: 2009-04-20
Total Pages: 794
ISBN-13: 0387848657
DOWNLOAD EBOOKThe 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 source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.
Author: S. K. Kon
Publisher: Elsevier
Published: 2013-10-22
Total Pages: 434
ISBN-13: 1483270750
DOWNLOAD EBOOKMilk: the Mammary Gland and Its Secretion, Volume II, provides an overview of the state of knowledge in lactation. The book opens with a study on the metabolic cost of lactating, and the role of diet in sustaining lactation. This is followed by separate chapters on the nutrition of the lactating ruminant, mare, and sow, with special emphasis to the nutritional requirements; and the three major metabolic diseases of cattle, and particularly lactating cows: parturient paresis (milk fever), hypomagnesaemia (grass tetany), and ketosis. Subsequent chapters deal with the nutritive needs for lactation in the rat; the chemical and nutritional characteristics of the milk; and breast milk and cow’s milk as food for infants. The final chapters discuss the problems of the post-natal phase of growth and development of the young, and the effects of the amount and composition of the milk supply; and the immunological aspects of colostrum.