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Journal of AOAC International, 2016
The minerals and trace elements that account for about 4% of total human body mass serve as materials and regulators in numerous biological activities in body structure building.
Eric Poitevin
semanticscholar +1 more source
The minerals and trace elements that account for about 4% of total human body mass serve as materials and regulators in numerous biological activities in body structure building.
Eric Poitevin
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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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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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1990
Milk is a product secreted by the milk gland or udder. The milk gland makes milk from the food under the influence of hormones. Cows eat grass, hay and cut maize. Besides that they also get concentrate foods. The cow chews and ruminates all this food. In the rumen (one of the four stomachs of the cow) the food is broken down by bacteria and enzymes; it
C. M. E. Catsberg +1 more
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Milk is a product secreted by the milk gland or udder. The milk gland makes milk from the food under the influence of hormones. Cows eat grass, hay and cut maize. Besides that they also get concentrate foods. The cow chews and ruminates all this food. In the rumen (one of the four stomachs of the cow) the food is broken down by bacteria and enzymes; it
C. M. E. Catsberg +1 more
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Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose
European Food Research and Technology, 2021Xuelu Chi +7 more
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Recent aflatoxin survey data in milk and milk products: A review
, 2017Aflatoxin M1 (AFM1) occurrence in human and animal milk, infant formula, powdered milk, cheese and yoghurt represents a risk for health. The last four years (2010–2014) of data, as well as the most frequently and updated analytical methods applied for ...
O. Ketney, A. Santini, S. Oancea
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Flavour of Milk and Milk Products
1985Flavour is composed principally of the sensations of smell and taste, though the senses of sight, touch, and hearing interact with those of smell and taste. Whereas the sense of taste is relatively simple in having only four modalities—bitter, salt, sour, sweet (with perhaps astringent, soapy, and MSG-like)—the modalities of smell are still very much ...
D. J. Manning, H. E. Nursten
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Enzymology of Milk and Milk Products
2015Like all other foods of plant or animal origin, milk contains several indigenous enzymes. The principal constituents of milk (lactose, lipids and proteins) can be modified by exogenous enzymes, added to induce specific changes; being a liquid, milk is more amenable to enzyme action than solid foods Exogenous enzymes may also be used to analyse for ...
T. Uniacke-Lowe +3 more
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Drying of Milk and Milk Products
1994Milk is extremely perishable, yet for a number of reasons it is desirable to preserve it for later consumption. Today, drying is the most important method of preservation. The advantage is that using modern techniques, it is possible to convert the milk to powder without any loss in nutritive value, i.e. milk made from powder has the same food value as
G. G. Andersen, M. E. Knipschildt
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