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Sanitation of <i>Staphylococcus aureus</i> genotype B as a model for community of practice for improving food safety and animal health. [PDF]
Romanó A +19 more
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Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.
Winkler L +3 more
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Thermal Processing of Dairy Products
2005Milk is a fluid product produced by female mammals that provides the nutritional requirements of the neonate. As such, it is remarkably rich in many essential food constituents, such as amino acids (supplied for ingestion in the form of protein), lipids, sugar (lactose), minerals, and vitamins.
Kelly, Alan L. +2 more
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Nutrition & Food Science, 1986
Virtually all the milk sold for liquid consumption is heat treated by one of three methods — pasteurisation, sterilisation or ultra heat treatment (UHT). The purpose of heat treatment is two‐fold: to ensure that milk is perfectly safe to drink and to extend its keeping quality.
Susan Hayes, Judy Buttriss
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Virtually all the milk sold for liquid consumption is heat treated by one of three methods — pasteurisation, sterilisation or ultra heat treatment (UHT). The purpose of heat treatment is two‐fold: to ensure that milk is perfectly safe to drink and to extend its keeping quality.
Susan Hayes, Judy Buttriss
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Procurement and Processing Practices of Dairy Products-A Study of Karimnagar Dairy
SEDME (Small Enterprises Development, Management & Extension Journal): A worldwide window on MSME Studies, 2007India is an agricultural country. Over 70 per cent of the people depend on agriculture and 50 per cent of the total income is derived from agriculture and allied activities such as daily fanning and poultry farming. It is well-known that Indian agriculture faces the problem of disguised unemployment and the resultant problem of poverty and inequality ...
P. Ashok Kumar, K. Sayulu
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