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Encyclopedia of dairy sciences

Author: John W Fuquay; P F Fox; P L H McSweeney
Publisher: Boston : Elsevier, 2011.
Edition/Format:   eBook : Document : English : 2nd edView all editions and formats
Summary:
This collection includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself. It includes information on the possible impact of genetic modification of dairy animals and other topics of importance and interest to those in dairy research and industry.
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Genre/Form: Encyclopedias
Additional Physical Format: Print version:
Encyclopedia of dairy sciences.
Boston : Elsevier, 2011
(DLC) 2011922324
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: John W Fuquay; P F Fox; P L H McSweeney
ISBN: 9780123744074 0123744075
OCLC Number: 837328966
Description: 1 online resource (4 volumes) : illustrations (some color)
Contents: V. 1, Additives in dairy foods ; Analytical methods ; Animals that produce dairy foods ; Beneficial bacteria ; Bacteriocins ; Bacteriophage ; Biofilm formation ; Biogenic amines ; Body condition ; Bull management ; Business management ; Butter and other milkfat products ; Cheese ; Chocolate ; Concentrated dairy products ; Contaminants of milk and dairy products ; Cream --
v. 2, Dairy education ; Dairy farm layout and design ; Dairy farm management systems ; Diary production in diverse regions ; Dairy science societies and associations ; Dehydrated dairy products ; Diseases of dairy animals ; Enzymes exogenous to milk in dairy technology ; Enzymes indigenous to milk ; Feed ingredients ; Feeds, prediction of energy and protein ; Feeds, ration formulation ; Fermented milks ; Gamete and embryo technology ; Genetics ; Genetic defects in cattle ; Hazard analysis and critical control points ; Heat treatment of milk ; Homogenization of milk ; Hormones in milk ; Husbandry of dairy animals ; Ice cream and desserts ; Imitation dairy products --
v. 3, Labeling of dairy products ; Labor management on dairy farms ; Lactation ; Lactic acid bacteria ; Lactose and oligosaccharides ; Liquid milk products ; Mammals ; Mammary gland ; Mammary gland, milk biosynthesis and secretion ; Mammary resistance mechanisms ; Manure/effluent management ; Mastitis pathogens ; Mastitis therapy and control ; Microorganisms associated with milk ; Milk ; Milking and handling of raw milk ; Milk lipids ; Milk proteins ; Milk protein products ; Milk quality and udder health ; Milk salts ; Milking machines ; Milking parlors ; Molecular genetics and dairy foods ; Nucleosides and nucleotides in milk ; Nutrients, digestion and absorption ; Nutrition and health --
v. 4, Office of international epizooties ; Organic dairy production ; Packaging ; Pathogens in milk ; Plant and equipment ; Policy schemes and trade in dairy products ; Prebiotics ; Psychrotrophic bacteria ; Replacement management in cattle ; Reproduction, events and management ; Rheology of liquid and semi-solid milk products ; Risk analysis ; Rodents, birds, and insects ; Standardization of fat and protein content ; Stress in dairy animals ; Utilities and effluent treatment ; Vitamins ; Water in dairy products ; Welfare of animals, political and management issues ; Whey processing ; Yeasts and molds.
Responsibility: editor-in-chief, John W. Fuquay ; editors, Patrick F. Fox, Paul L.H. McSweeney.

Abstract:

This collection includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself. It includes information on the possible impact of genetic modification of dairy animals and other topics of importance and interest to those in dairy research and industry.

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