Handbook of Milk of Non-Bovine Mammals

Author: William L. Wendorff

Publisher: John Wiley & Sons

ISBN: 1119110270

Category: Science

Page: 712

View: 982

THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products. Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.
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Bioactive Components in Milk and Dairy Products

Author: Young W. Park

Publisher: John Wiley & Sons

ISBN: 9780813819495

Category: Technology & Engineering

Page: 440

View: 4089

Although bioactive compounds in milk and dairy products have beenextensively studied during the last few decades – especiallyin human and bovine milks and some dairy products – very fewpublications on this topic are available, especially in other dairyspecies’ milk and their processed dairy products. Also,little is available in the areas of bioactive and nutraceuticalcompounds in bovine and human milks, while books on other mammalianspecies are non-existent. Bioactive Components in Milk and Dairy Productsextensively covers the bioactive components in milk and dairyproducts of many dairy species, including cows, goats, buffalo,sheep, horse, camel, and other minor species. Park has assembled agroup of internationally reputed scientists in the forefront offunctional milk and dairy products, food science and technology ascontributors to this unique book. Coverage for each of the various dairy species includes:bioactive proteins and peptides; bioactive lipid components;oligosaccharides; growth factors; and other minor bioactivecompounds, such as minerals, vitamins, hormones and nucleotides,etc. Bioactive components are discussed for manufactured dairyproducts, such as caseins, caseinates, and cheeses; yogurtproducts; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairymanufacturers, nutritionists, nutraceutical and functional foodsspecialists, allergy specialists, biotechnologists, medical andhealth professionals, and upper level students and faculty in dairyand food sciences and nutrition, Bioactive Components in Milkand Dairy Products is an important resourcefor those who are seeking nutritional, health, and therapeuticvalues or product technology information on milk and dairy productsfrom the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairycow and minor species, including goat, sheep, buffalo, camel, andmare Identifies bioactive components and their analytical isolationmethods in manufactured dairy products, such as caseins,caseinates, and cheeses; yogurt products; koumiss and kefir; andwhey products Essential for professionals as well as biotechnologyresearchers specializing in functional foods, nutraceuticals,probiotics, and prebiotics Contributed chapters from a team of world-renowned expertscientists
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IFIS Dictionary of Food Science and Technology

Author: International Food Information Service

Publisher: John Wiley & Sons

ISBN: 1405187409

Category: Technology & Engineering

Page: 488

View: 6733

“When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International Journal of Dairy Technology, November 2009 “A must-own.” –Food Industry News, August 2009 IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS
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Membrane Processing

Dairy and Beverage Applications

Author: Adnan Y. Tamime

Publisher: John Wiley & Sons

ISBN: 1118457021

Category: Technology & Engineering

Page: 376

View: 6348

This book extensively reviews the dairy, beverage and distilled spirits applications of membrane processing techniques. The four main techniques of membrane filtration are covered: microfiltration, ultrafiltration, nanofiltration and reverse osmosis. The book is divided into four informal sections. The first part provides an overview of membrane technology, including the main scientific principles; the major membrane types and their construction; cleaning and disinfection; and historical development. The second part focuses on dairy applications including liquid and fermented milks; cheese; whey; and milk concentrates. The third part of the book addresses beverage applications including mineral waters, fruit juices and sports drinks, and the final part looks at membrane filtration in the production of beers, wines and spirits.
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Putenmast

13 Tabellen

Author: Ludger Feldhaus,Erwin Sieverding

Publisher: N.A

ISBN: 9783800154425

Category:

Page: 97

View: 2924

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Flavor of Dairy Products

Author: Keith R. Cadwallader,MaryAnne Drake,Robert J. McGorrin

Publisher: Amer Chemical Society

ISBN: 9780841239685

Category: Technology & Engineering

Page: 287

View: 969

In the past, the stability of milk and milk products was the primary consideration, but this is no longer the principal objective due to the evolution of modern sanitary practices as well as pasteurization. Today, the manufacture of dairy products of consistently good flavor and texture is crucial. In previous flavor studies, researchers identified hundreds of volatile compounds, with little or no attention paid to their sensory contribution to overall flavor of dairy products. This availability of powerful chromatographic separation techniques like high resolution gas chromatography in combination with mass spectrometry and olfactory detection ports have revolutionized the work on characterization of dairy flavor. This along with recent developments in sensory methods and our increased knowledge about the genomics of diary culture organisms have allowed great advancements in our understanding of dairy flavor chemistry. Flavor of Dairy Products cover the evolution of dairy flavor research and present update information in the areas of instrumental analysis, biochemistry, processing and self-life issues related to the flavor of dairy products.
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Handbook of Isolation and Characterization of Impurities in Pharmaceuticals

Author: Satinder Ahuja,Karen Mills Alsante

Publisher: Academic Press

ISBN: 9780120449828

Category: Medical

Page: 414

View: 2327

The United States Food and Drug Administration (FDA) and other regulatory bodies around the world require that impurities in drug substance and drug product levels recommended by the International Conference on Harmonisation (ICH) be isolated and characterized. Identifying process-related impurities and degradation products also helps us to understand the production of impurities and assists in defining degradation mechanisms. When this process is performed at an early stage, there is ample time to address various aspects of drug development to prevent or control the production of impurities and degradation products well before the regulatory filing and thus assure production of a high-quality drug product. This book, therefore, has been designed to meet the need for a reference text on the complex process of isolation and characterization of process-related (synthesis and formulation) impurities and degradation products to meet critical requlatory requirements. It's objective is to provide guidance on isolating and characterizing impurities of pharmaceuticals such as drug candidates, drug substances, and drug products. The book outlines impurity identification processes and will be a key resource document for impurity analysis, isolation/synthesis, and characterization. - Provides valuable information on isolation and characterization of impurities. - Gives a regulatory perspective on the subject. - Describes various considerations involved in meeting regulatory requirements. - Discusses various sources of impurities and degredation products.
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Handbook on Milk and Milk Proteins

Author: H. Panda

Publisher: ASIA PACIFIC BUSINESS PRESS Inc.

ISBN: 8178331489

Category: Milk

Page: 448

View: 9569

Proteins play an important role in nutrition, taste, allergies, texture, structure, processing and yield performance. In the food industry, proteins are a key element of our diet and an important ingredient for food technologists. The total protein component of milk is composed of numerous specific proteins. Isolated milk protein products represent an important and valuable source of protein ingredients due to their recognized superior nutritional, organoleptic and functional properties. Milk protein is a rich source of essential amino acids and they have been the subject of intensive research for an effort to unravel their molecular structure and interactions, relationship between structure and functional attributes, interactions of proteins during processing and, more recently, their physiological functions. Free fatty acids (FFA) in fresh milk normally amount to less than 1% of the total milk fat, yet they are important because of their effect on milk flavour. Now a day, the processing of milk is part of a highly organized and controlled dairy industry, which produces and markets a multitude of dairy products. Functional milk proteins are perfectly suited for use in the dairy sector of food production and the modern food processing industry is placing more and more emphasis upon the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Some of the fundamentals of the book are surface tension of milk, lactose chemistry, milk proteins, phosphorylation of milk proteins, comparative aspects of milk proteins, utilization of milk proteins, heat stability of milks, heat stability of homogenized concentrated milk, lysinoalanine in milk and milk products, heat coagulation of type a milk, syneresis of heated milk, fatty acids in milk, milk gel assembly, mechanical agitation of milk, natural, leucocyte and bacterial milk, grass and legume diets and milk production. This book provides a complete overview and offers insights into topics for more in-depth reading on milk and milk proteins. The book covers chapters on milk proteins, biosynthesis & secretion of milk proteins, utilization, types of milk proteins, phosphorylation, milk glycoproteins and many more. It is hoped that this book will be very helpful to all its readers, students, new entrepreneurs, food technologist, technical institution and scientists.
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Saunders Handbook of Veterinary Drugs - E-Book

Small and Large Animal

Author: Mark G. Papich

Publisher: Elsevier Health Sciences

ISBN: 1437701922

Category: Medical

Page: 896

View: 1509

Concise and easy-to-use, Saunders Handbook of Veterinary Drugs, 3rd Edition helps you find the specific drug facts you need to treat small and large animals, right when you need them! 550 drugs are organized alphabetically and cross-referenced by functional classification, trade, and generic names so you can access dosage recommendations, contraindications, side effects, possible adverse reactions, drug interactions, and more without the need to sort through a lengthy text. Plus, a companion website provides more than 150 clear, customizable handouts to help you easily communicate important drug information to your clients. All drug monographs are conveniently organized and cross-referenced to give you fast, easy access to key information for each drug, including: Generic and trade names, pronunciation, and functional classification Pharmacology and mechanism of action Indications and clinical uses Precautionary information -- adverse reactions and side effects, contraindications and precautions, and drug interactions -- presented in colored boxes for quick reference Instructions for use Patient monitoring and laboratory tests Formulations available Stability and storage Dosage information Regulatory information Updated drug list details up-to-date dosages, updated and new indications, and withdrawal times for food animals. Clinically relevant appendices help you determine appropriate therapeutic regimens and reference safety and legal considerations. Comprehensive drug updates incorporate the most current indications, dosage information, instructions for use and storage, precautions, patient monitoring, available formulations, and regulatory information. New monographs familiarize you with 35 new drugs available for veterinary practice, including: Cefovecin (Convenia) Maropitant (Cerenia) Trilostane (Vetoryl) Dexmedetomidine (Dexdomitor) Dirlotapide (Slentrol) Companion PapichDrugFormulary.com website includes more than 150 client information handouts for the most commonly prescribed drugs.
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Mastitis in Dairy Cows, An Issue of Veterinary Clinics: Food Animal Practice - E-Book

Author: Pamela L. Ruegg

Publisher: Elsevier Health Sciences

ISBN: 1455747963

Category: Medical

Page: 256

View: 448

Current, important information on mastitis for all food animal practitioners! Topics will include new perspectives in mastitis control, treatment of clinical mastitis, antimicrobial resistance in mastitis pathogens, the role of diagnostic microbiology in mastitis control programs, update on control of Staph aureus and Strep ag, epidemiology and control of mycoplasma mastitis, managing environmental mastitis, mastitis vaccine strategies, using mastitis records and somatic cell count data, the role of the milking machine in mastitis control, stray voltage and milk quality, communicating and implementing udder health programs, and more!
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Mein Leben als Schäfer

Author: James Rebanks

Publisher: C. Bertelsmann Verlag

ISBN: 3641183235

Category: Biography & Autobiography

Page: 288

View: 1183

Das Leben auf dem Land – packend und authentisch erzählt James Rebanks’ Familie lebt seit Generationen im englischen Hochland, dem Lake District. Die Lebensweise ist seit Jahrhunderten von den Jahreszeiten und Arbeitsabläufen bestimmt. Im Sommer werden die Schafe auf die kahlen Berge getrieben und das Heu geerntet; im Herbst folgen die Handelsmessen, wo die Herden aufgestockt werden, im Winter der Kampf, dass die Schafe am Leben bleiben, und im Frühjahr schließlich die Erleichterung, wenn die Lämmer geboren und die Tiere wieder in die Berge getrieben werden können. James Rebanks erzählt von einer archaischen Landschaft, von der tiefen Verwurzelung an einen Ort. In eindrucksvoll klarer Prosa schildert er den Jahresablauf in der Arbeit eines Hirten, bietet uns einen einzigartigen Einblick in das ländliche Leben. Er schreibt auch von den Menschen, die ihm nahe stehen, Menschen mit großer Beharrlichkeit, obwohl sich die Welt um sie herum vollständig verändert hat.
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Food Composition and Nutrition Tables, 7th revised and completed edition

Author: Siegfried W. Souci,W Fachmann,Heinrich Kraut

Publisher: Medpharm

ISBN: 9780849341410

Category: Technology & Engineering

Page: 1300

View: 6734

Comprehensive data in an easy-to-use format This updated edition presents the huge amount of data needed for effective and accurate nutritional decisions in the production, marketing, and control of food products. It is designed for dietitians and nutritional experts, as well as food scientists, researchers, and manufacturers. The food composition and nutrition tables in this book —presented in English, German, and French — address varying nutritional requirements and allow for the constant changes in the nutritional assessment of food constituents. The seventh edition builds on the strong base of the previous editions by incorporating discussions on select new foods, investigations in bioactive compounds, as well as additional and revised data on more than 800 foods and 300 constituents. New in the seventh edition— Updated figures for iodine Vitamin K, and purines in fish New data on amino acid and fatty acids found in milk and milk products Up-to-date information on numerous mineral values Information on glucosinolates and fatty acids as bioactive compounds in vegetables Additional foods such as spelt, seabream, lamb cuts and loin of goat
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