Results 211 to 220 of about 99,581 (256)

Furosine in consumption milk and milk powders

International Dairy Journal, 1996
Abstract Furosine, a marker for the Maillard reaction, can be determined by a HPLC method. Concentrations of furosine in Belgian consumption milk samples were compared with contents of Italian and Spanish consumption milks reported in the literature.
Roland Van Renterghem, Jan De Block
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Milk powders ‐ calf milk replacers

International Journal of Dairy Technology, 1981
The technology and nutritional guidelines of good milk replacer manufacture are outlined. The fundamental differences of comparative performance of milk replacers based on milk solids and non‐milk solids are explained. Use of milk replacers in automatic machines and acidified feeding systems and the merits of various management systems are also ...
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Milk powder: Physical and functional properties of milk powders

2011
Milk powder: Physical and functional properties of milk ...
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Significance of Milk Fat in Milk Powder

2007
The production of milk powder involves dehydration via evaporation and spray drying, followed by packaging and storage. The two principal types of milk powders produced directly frommilk or skimmilk arewhole (full-cream) milk powder (WMP) and skimmed milk powder (SMP; or non-fat dry milk, NDM).
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POWDERED MILK | Milk Powders in the Marketplace

2003
M.A. Augustin, C.L. Margetts
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POWDERED MILK | Characteristics of Milk Powders

2003
M.A. Augustin, P.T. Clarke, H. Craven
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MILK-POWDER IN BIAFRA

The Lancet, 1968
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Prescription milk powders

Veterinary Record, 1986
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MILK POWDERS | Physical and Functional Properties of Milk Powders

2002
M. Carić, S. Milanović
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Milk Powder

2005
Alan Baldwin, David Pearce
openaire   +2 more sources