Results 351 to 360 of about 2,684,742 (388)
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1987
Milk is the normal secretion of the mammary glands for the feeding of the young of mammals. In the United States, the primary milk in commerce is cow’s milk. The responsibility for insuring the quality of this food product rests primarily with the individual states rather than with the federal government. Consequently, legal definitions of milk are not
Marion R. Wells +2 more
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Milk is the normal secretion of the mammary glands for the feeding of the young of mammals. In the United States, the primary milk in commerce is cow’s milk. The responsibility for insuring the quality of this food product rests primarily with the individual states rather than with the federal government. Consequently, legal definitions of milk are not
Marion R. Wells +2 more
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Enterococci in Milk and Milk Products
Critical Reviews in Microbiology, 1991Enterococci are widely distributed in nature. They gain entry into milk and milk products through the water supply, equipment, and insanitary and unhygienic conditions of production and handling. They have been incriminated as direct or indirect agents of disease. The evidence concerning their involvement is only circumstantial.
B. K. Mital, S. K. Garg
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The Milking Capacity of a Milking Robot
Journal of Agricultural Engineering Research, 1995The automatic milking process is represented by means of a model which allows the factors affecting the capacity of an automatic milking system to be studied. The main factors investigated are the times required for cow movements, milking processes and robot motions. With one robot serving two stalls, the idle time of the robot arm was 54%.
Sonck, B.R., Donkers, H.W.J.
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Pediatric Environmental Health, 2018
Entero-mammary pathway The presence of obligate anaerobic bacteria was not compatible with the traditional view that human milk is sterile by nature. Bacteria detected in milk were thought to stem exclusively from the breast skin or from the baby’s mouth
semanticscholar +1 more source
Entero-mammary pathway The presence of obligate anaerobic bacteria was not compatible with the traditional view that human milk is sterile by nature. Bacteria detected in milk were thought to stem exclusively from the breast skin or from the baby’s mouth
semanticscholar +1 more source
Chemical Composition of Commercial Cow's Milk.
Journal of Agricultural and Food Chemistry, 2019Bovine milk is a nutritionally rich, chemically complex biofluid consisting of hundreds of different components. While the chemical composition of cow's milk has been studied for decades, much of this information is fragmentary and very dated.
Aidin Foroutan +10 more
semanticscholar +1 more source
Milk and lactose-hydrolyzed milk
The American Journal of Clinical Nutrition, 1977Seven females 18 to 26 years old (mean 23 years) who were lactose malabsorbers as determined by a lactose tolerance test were given two different test meals: 5 ml/kg body weight reconstituted nonfat dry milk and 5 ml/kg body weight reconsituted nonfat dry milk in which 92% of the lactose had been hydrolyzed to glucose and galactose.
Donna Payne-Bose +3 more
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1989
Milk products are major ingredients in the chocolate and confectionery industry and uses are described in many parts of this book.
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Milk products are major ingredients in the chocolate and confectionery industry and uses are described in many parts of this book.
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Mediterranean milk and milk products
European Journal of Nutrition, 2004Milk and dairy products are part of a healthy Mediterranean diet which, besides cow's milk, also consists of sheep's, goat's and buffalo's milk--alone or as a mixture---as raw material. The fat and protein composition of the milk of the various animal species differs only slightly, but in every case it has a high priority in human nutrition.
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Staphylococci in milk and milk products
Journal of Applied Bacteriology, 1990Identification des types de Staphylocoques dans les produits laitiers. Sources de contamination et voies de transmission au lait.
A. Gilmour, J. Harvey
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1995
Milk and milk products cover a very wide range of raw materials and manufactured products. No attempt is made in this chapter to deal with all of them. Rather, the properties and processing of fluid milk and some of the more common products manufactured from it, such as specialty milks, ice cream, and cheese, are discussed.
Norman N. Potter, Joseph H. Hotchkiss
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Milk and milk products cover a very wide range of raw materials and manufactured products. No attempt is made in this chapter to deal with all of them. Rather, the properties and processing of fluid milk and some of the more common products manufactured from it, such as specialty milks, ice cream, and cheese, are discussed.
Norman N. Potter, Joseph H. Hotchkiss
openaire +2 more sources