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Beyond Saturated Fat: A Four-Dimensional Framework for Understanding Milk Fat in Human Health. [PDF]
Compr Rev Food Sci Food SafLiu N +5 more
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A Multi-Object Tracking Method for Dairy Cows in Intensive Farming Scenarios. [PDF]
Animals (Basel)Diao Z +5 more
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Veterinary Clinics of North America: Food Animal Practice, 2003
The United States dairy processing sector is dynamic and adaptive to new changes in the market place. Changes in consumer preferences and manufacturing technologies are resulting in new challenges to the processing sector. Consumers want a wider array of quality dairy products.
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The United States dairy processing sector is dynamic and adaptive to new changes in the market place. Changes in consumer preferences and manufacturing technologies are resulting in new challenges to the processing sector. Consumers want a wider array of quality dairy products.
+5 more sources
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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Nanofiltration in Dairy Processing
2019Membrane technology has become a prominent subpart of many processing operations in food industry. Nanofiltration is a pressure-driven technology and falls in between ultrafiltration and reverse osmosis. Due to unique nature of nanofiltration membrane such as charge-based separation, pressure, and mass transfer-driven separation, it has received more ...
Rahul Saini +2 more
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Microbiology in Dairy Processing
2017The book introduces and includes the knowledge for laboratory technicians and researchers, students learning the protocols for Lactic Acid Bacteria and dairy associated genera isolation and characterization, and application, with notes useful in laboratories of Food technology departments to grow, separate and characterize bacteria (skim milk agar ...
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Nutrition & Food Science, 1975
Milk whether produced from the cow, sheep, goat, camel, mare or other mammal, apart from feeding the young of the species, suffers from at least three disadvantages as a food for man.
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Milk whether produced from the cow, sheep, goat, camel, mare or other mammal, apart from feeding the young of the species, suffers from at least three disadvantages as a food for man.
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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
openaire +1 more source