Download or read book Factors Affecting the B vitamin Content of Cheese written by Kay Milligan Nilson and published by . This book was released on 1966 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Factors Affecting the B vitamin Content of Cottage Cheese written by Gary Dean Reif and published by . This book was released on 1964 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Home Economics Research Report written by and published by . This book was released on 1969 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Indicators of milk and beef quality written by J.F. Hocquette and published by BRILL. This book was released on 2023-08-28 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The farming and agri-food sectors are faced with an increasing demand by consumers for high-quality products. The current major questions are thus how to define quality, and how to increase the quality of animal products to satisfy these new requirements. This is the reason why the Cattle Commission of the European Association of Animal Production (EAAP) organised a specific session on this topic at its Annual Meeting which was held in Bled (Slovenia) in September 2004. This session dealt with the manipulation and evaluation of bovine milk and meat composition and quality with various indicators (commercial, physical, biochemical, molecular or other). These indicators are any method, biological trait, or physical property which may be useful to predict a quality trait. Quality includes sensory traits, nutritional properties of products, their ability to be processed and also any consideration about traceability (genetic, geographic or nutritional traceability). Thus, the full spectrum of quality attributes are discussed. Indicators may also be considered as predictors. In this respect, contributors discussed the detection early in life of the ability of animals to produce meat or milk of high quality. Indicators may also be useful for consumers when they buy meat or milk as official or commercial signs of quality. All the review papers and the short communications which were presented in this session will be in this EAAP publication entitled ""Indicators of milk and beef quality"". Additional papers either presented in 2003 in the EAAP Annual Meeting or from invited authors were added to complete the publication."
Download or read book Development and Manufacture of Yogurt and Other Functional Dairy Products written by Fatih Yildiz and published by CRC Press. This book was released on 2016-04-19 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt an
Download or read book Survey of Food and Nutrition Research in the United States written by National Research Council (U.S.). Committee on Survey of Food and Nutrition Research and published by . This book was released on 1948 with total page 746 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Compilation or Research Pertaining to Foods and Nutrition in Academic, Gevernmental and Industrial Laboratories.
Download or read book Cheese Problems Solved written by P L H McSweeney and published by Elsevier. This book was released on 2007-06-30 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Cheese Chemistry Physics and Microbiology Volume 1 written by Patrick F. Fox and published by Elsevier. This book was released on 2004-08-04 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually. *Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables
Download or read book Advances in Food Research written by and published by Academic Press. This book was released on 1968 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Research
Download or read book Milk and Dairy Products in Human Nutrition written by Young W. Park and published by John Wiley & Sons. This book was released on 2013-04-09 with total page 1063 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Journal of Dairy Science written by and published by . This book was released on 1979 with total page 950 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Survey of Food and Nutrition Research in the United States 1948 1949 written by National Research Council (U.S.). Committee on Survey of Food and Nutrition Research and published by . This book was released on 1950 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Journal of Nutrition written by and published by . This book was released on 1965 with total page 1000 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vols. 7-42 include the Proceedings of the annual meeting of the American Institute of Nutrition, 1st-9th, 11th-14th, 1934-1942, 1947-1950 (1st-8th, 1934-1941, issued as supplements to the journal).
Download or read book Nutritional Evaluation of Food Processing written by Endel Karmas and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 685 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dramatic changes in the attitudes toward human nutrition have taken place dur ing the past decade. Food-related and medical professionals as well as consumers are now, more than ever before, aware of and concerned about diet, nutrition, and the beneficial and deleterious effects of food processing upon nutrients. The old saying "We are what we eat" is still relevant. Nutritious food will contribute greatly to consumers' good health and ultimately reduce medical bills. Food processing is essential to maintaining our food reserves from one harvest to another, thus letting us serve our daily meals regularly. If food processing is defined as including all treatments of foodstuffs from harvest to consumption, then more than 95% of our food may be considered as processed. In most cases, food processing and storage cause some reduction in the nutritional value of foods. Advances in food science and food technology have resulted in an increase in nu trient retention after processing. In addition, today's consumer better understands how to avoid excessive nutrient losses during food preparation. The information presented in this completely revised reference and textbook will help the reader to understand better the relationship between food processing and nutrient retention. The authors' scholarly contributions are greatly appreciated.
Download or read book The Australian Journal of Dairy Technology written by and published by . This book was released on 1977 with total page 1010 pages. Available in PDF, EPUB and Kindle. Book excerpt:
