Dairy Chemistry And Biochemistry

PRODUCTION AND UTILIZATION OF MILK 3 heated) and agitated to various degrees. These treatments will cause at least some physical ...

4 DAIRY CHEMISTRY AND BIOCHEMISTRY R,~,.. Oumea-Pig Il.,lll*lcr. 1khidii:i 3 3 10.' Body Wcight (kg) Figure 1.1 Relation between ...

PRODUCTION AND UTILIZATION OF MILK^5 WPI.LAR1ES C0:NECTIbE ISSUE N LK PRVEIN \ PPAHATUS GOLGi Figure 1.2 Milk-producing tissue o ...

6 DAIRY CHEMISTRY AND BIOCHEMISTRY 3 t-” 10 0 0 100 200 Days Figure 1.3 Time-course of mammary development in rats (from Tucker, ...

PRODUCTION AND UTILIZATION OF MILK^7 ATROPHIC GLAND Ocst + GH + C DUCT GROWTH LOBULO-ALVEOLAR GROWTH MILK SECRETION Figure 1.4 T ...

a DAIRY CHEMISTRY AND BIOCHEMISTRY 0 lysosomes: capsules of enzymes (usually hydrolytic) distributed fairly uniformly throughout ...

PRODUCTION AND UTILIZATION OF MILK 9 solution into a vein and measuring the temperature of blood a little further downstream. Th ...

10 DAIRY CHEMISTRY AND BIOCHEMISTRY be maintained active and secreting milk for several hours; substrates may readily be added t ...

PRODUCTION AND UTILIZATION OF MILK 11 measure, a high-yielding mammal is subservient to the needs of its mam- mary gland to whic ...

12 DAIRY CHEMISTRY AND BIOCHEMISTRY Table 1.2 Consumption (kg caput-' annum-I) of liquid milk, 1993 (IDF, 1995) Country Total Co ...

PRODUCTION AND UTILIZATION OF MILK 13 Table 1.4 Consumption (kg caput-' annum-I) of butter, 1993 (IDF, 1995) Country Butter Lith ...

14 DAIRY CHEMISTRY AND BIOCHEMISTRY Table 1.5 Consumption (kg caput-' annum-') of cream (but- terfat equivalent), 1993 (IDF, 199 ...

PRODUCTION AND UTILIZATION OF MILK Table 1.6 Consumption (kg caput-' annum-') of fermented milks, 1993 (IDF, 1995) Country Total ...

16 DAIRY CHEMISTRY AND BIOCHEMISTRY 8 3 v; x d Sclcc1cd I’nod products Figure 1.7 Number of days of protein supply for a moderat ...

PRODUCTION AND UTILIZATION OF MILK^17 Table 1.7 Diversity of dairy products ~ Process Primary product Further products Centrifug ...

18 DAIRY CHEMISTRY AND BIOCHEMISTRY Table 1.8 Approximate composition (%) of some dairy products Product Moisture Protein Fat Su ...

Figure 1.8 Trade flows greater than 250000tonnes in milk equivalents, 1992 (in 1000tonnes) (from Verheigen, Brockrnan and Zwaneb ...

20 DAIRY CHEMISTRY AND BIOCHEMISTRY been the amalgamation of smaller dairy companies both within countries, and, recently, inter ...

2 Lactose 2.1 Introduction Lactose is the principal carbohydrate in the milks of all mammals; non- mammalian sources are very ra ...

22 DAIRY CHEMISTRY AND BIOCHEMISTRY 5 3 0 10 20 30 40 50 60 Week Figure 2.1 Changes in the concentrations of fat (A), protein (0 ...