Milk Processing and Quality Management
نویسندگان
چکیده
منابع مشابه
Processing Quality of Milk-Protein Concentrates Obtained by Ultrafiltration
The article deals with the study of processing quality of milk-protein concentrates obtained by ultrafiltration. Creaming ability of milk-protein concentrates obtained by ultrafiltration is inevitably associated with the presence of rehydrated proteins in its composition. With increasing temperature, the ability of proteins to absorb on the plasma-gas interface is reduced, as evidenced by a dec...
متن کاملMilk Secretion and Quality
The dairy industry is a large and dynamic segment of the agricultural economy of many nations. In 1999, cash receipts from marketing’s of milk exceeded $23 billion dollars in the United States. Consumption of dairy products continues to increase throughout the world. The widespread consumption of dairy products and well-publicized recent epidemics of animal disease (such as bovine spongiform en...
متن کاملOn Farm Pasteurizer Management for Waste Milk Quality Control
Increased value of proteins for calf diets has caused many to consider the utilization of waste milk as a source of nutrition for the growing calf. Waste milk is comprised of transition milk from cows during the first three days after calving and that collected from cows treated with antibiotics or removed from the milking string due to other illness. Surveys from Wisconsin and results from fie...
متن کاملMilk Secretion and Quality Standards
The dairy industry is a large and dynamic segment of the agricultural economy of many nations. In 1999, cash receipts from milk marketing exceeded 23 billion dollars in the United States. Consumption of dairy products continues to increase throughout the world. The widespread consumption of dairy products and well-publicized recent epidemics of animal disease—such as bovine spongiform encephalo...
متن کاملAntioxidant Nutrients and Milk Quality
Milk quality is usually defined in terms of mastitis. Milk with a low somatic cell count (SCC) and is visibly normal (no clots) is considered high quality. Although these measures are clearly important, the definition of high quality milk must be expanded. To ensure a continued growing demand by consumers for dairy products, milk and dairy products must also taste good. A consumer that has a ba...
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ژورنال
عنوان ژورنال: International Journal of Dairy Technology
سال: 2009
ISSN: 1364-727X,1471-0307
DOI: 10.1111/j.1471-0307.2009.00514.x