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Influence of the age at the first insemination and live weight on milk productivity of cows
, 2020The materials of the long-term (2008–2018) research into the reproductive function of cattle of the black-and-white breed of Baikal type in Irkutsk region are presented.
L. L. Petrukhina, S. L. Belozertseva
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2012
Proteins are the major bioactive components of milk with health benefits ranging from improved cardiovascular functions and cancer prevention to enhanced gut health and upregulated immune response. Whey proteins contain high levels of sulfur amino acids, which supplies cysteine for synthesis of glutathione, a potent cellular antioxidant compound.
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Proteins are the major bioactive components of milk with health benefits ranging from improved cardiovascular functions and cancer prevention to enhanced gut health and upregulated immune response. Whey proteins contain high levels of sulfur amino acids, which supplies cysteine for synthesis of glutathione, a potent cellular antioxidant compound.
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1983
The cow is the most efficient producer of milk. Cow’s milk is defined as “the lacteal secretion practically free from colostrum, obtained by the complete milking of one or more healthy cows, which contains not less than 8¼% of milk-solids-not-fat and not less than 3¼% of milkfat” (Federal Security Agency 1951).
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The cow is the most efficient producer of milk. Cow’s milk is defined as “the lacteal secretion practically free from colostrum, obtained by the complete milking of one or more healthy cows, which contains not less than 8¼% of milk-solids-not-fat and not less than 3¼% of milkfat” (Federal Security Agency 1951).
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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
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1996
Milk has been an important traded commodity since historical times and hence may well have been one of the earliest commodities to be the subject of extension or adulteration. This has been recognised by enforcement authorities where legislation on milk has been in place for many years.
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Milk has been an important traded commodity since historical times and hence may well have been one of the earliest commodities to be the subject of extension or adulteration. This has been recognised by enforcement authorities where legislation on milk has been in place for many years.
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1973
Milk from the cow, after pasteurisation, is not satisfactory as an ingredient for the manufacture of sugar confectionery and chocolate, because of its high water content. This, lengthens processing time and the enhanced danger from inversion (see §2.9) outweighs the advantage gained from lower cost of the milk.
R. Lees, E. B. Jackson
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Milk from the cow, after pasteurisation, is not satisfactory as an ingredient for the manufacture of sugar confectionery and chocolate, because of its high water content. This, lengthens processing time and the enhanced danger from inversion (see §2.9) outweighs the advantage gained from lower cost of the milk.
R. Lees, E. B. Jackson
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Liquid Milk and Liquid Milk Products
1994After reading this chapter you should understand The difference between the various types of liquid milks The key roles of processing The basic technology of processing The major control points The nutritional effects of milk processing The nature of chemical changes associated with processing and subsequent storage ...
Alan H. Varnam, Jane P. Sutherland
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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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Climate change impacts on plant pathogens, food security and paths forward
Nature Reviews Microbiology, 2023Brajesh K Singh +2 more
exaly