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Determination Of The Specific Gravity Of Milk; The Percentage Of Acid And Casein In Milk; The Adulteration Of Milk By Skimming And Watering; The Percentage Of Water And Salt In Butter; The Percentage Of Fat And Water In Cheese

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The Intestinal Diseases of Infancy and Childhood

milk is always more or less acid. Casein; The caseins of cow's and woman's milk differ both chemically and physiologically. The;

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The Intestinal Diseases of Infancy and Childhood

milk is always more or less acid. Casein; The caseins of cow's and woman's milk differ both chemically and physiologically. The;

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Casein

% of the proteins in cow milk and between 60% and 65% of the proteins in human milk. Casein has a wide variety of uses, from being a major;

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Chemical Quality Assurance of Milk and Milk Products

and composition. It also describes the adulteration of milk and milk products and the common as well as advanced techniques used to detect;

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Fermented Milk Products

produced from fermentation of lactose by fermentative lactic acid bacteria. This accumulation of acid (H+ ions) decreases the pH of the milk and;

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Cheese

, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related;

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Milk Craze

of indigenous water-buffalo milk and cheese. She reveals the multiple ways in which global industries and Chinese dairy conglomerates sabotage and;

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Milk Craze

of indigenous water-buffalo milk and cheese. She reveals the multiple ways in which global industries and Chinese dairy conglomerates sabotage and;

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Milk Fat

chemical composition of milk lipids in mammals varies and is affected by various factors such as feeding, breed and others. This book studies the;

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Dairy Fat Products and Functionality

milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the;

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Dairy Fat Products and Functionality

milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the;

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Milk Production, Quality and Composition of Traditionally Managed Camels

Present manuscript reports about the factors affecting milk production & composition & also points out the management factors affecting;

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Delicious Dairy

are so important for healthy bones and teeth, how milk is brought to market, the difference between whole milk and fat-free milk, how cheese;

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From Milk ByProducts to Milk Ingredients

Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main;

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Milk Consumption

milk and it must be low-fat or skim, rather than whole. Dairy farmers and fluid milk processors are also working to promote dairy products. The;

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Milk and Dairy Product Technology

advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water;

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Caseins

trypsin-treated caprine casein micelles. Chapter Three focuses on the molecular characteristics of caseins from equid and from human milk compared;

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Improving the Safety and Quality of Milk

Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through;

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Milk!

Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story;

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Advanced Dairy Chemistry Volume 3

Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts;

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Advanced Dairy Chemistry: Volume 3

Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts;

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Milk!: A 10,000-Year Food Fracas

Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary;

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Evaluation of Cheddar and Cottage Cheese Production from Doe and Ewe

The study was aimed to produce cheddar and cottage cheese from doe and ewe milk. The sources of milk were from Arsi Negele and Kofele areas;

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Devil in the Milk

that is formed when we digest A1 beta-casein, a milk protein produced by most cows in New Zealand and Australia. Milk that contains this;

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Dairy Processing and Quality Assurance

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy;

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Effects of Forage Feeding on Milk

of six chapters, this book begins by presenting a brief overview of components of the chain - the forage, the milking animal, and milk. The book;

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