Chemical Analysis of Dairy Products
Material type:
TextPublication details: Jaipur Oxford University Press 2016Description: 256pISBN: 9789350302538Subject(s): Dairy ProductsDDC classification: 641.37 Summary: The role of milk in nature is to nourish and provide immunological protection for the mammalian young. Milk has been a food source for humans since prehistoric times; from human, goat, buffalo, sheep, yak, to the focus of this section - domesticated cow milk. Milk and honey are the only articles of diet whose sole function in nature is food. It is not surprising, therefore, that the nutritional value of milk is high. Milk is also a very complex food with over 100,000 different molecular species found. There are many factors that can affect milk composition such as breed variations, cow to cow variations, herd to herd variations - including management and feed considerations, seasonal variations, and geographic variations. The present book is a mini encyclopedia that focuses on the analytical side of dairy science. This work will be a reliable assistance guide to analysts, health officers, dairy students and those engaged in the supervision of diaries; with this object in view the more simple tests have been described in a manner which will render their working by persons other than chemists possible. Dr. S.K. Singh is a Retd. Professor in the School of Animal, Rural, and Environmental Sciences. He works in the field of agricultural and rural development, both in developed and developing country contexts. He is involved in teaching, research, and curriculum development activities, primarily in the broad area of Global Agriculture and Food Security, and engaging with national and international professional organizations within the global agrifood sectors.
| Item type | Current library | Call number | Status | Date due | Barcode |
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CDST Pookode | 641.37 SIN/CH (Browse shelf(Opens below)) | Available | DST337 |
The role of milk in nature is to nourish and provide immunological protection for the mammalian young. Milk has been a food source for humans since prehistoric times; from human, goat, buffalo, sheep, yak, to the focus of this section - domesticated cow milk. Milk and honey are the only articles of diet whose sole function in nature is food. It is not surprising, therefore, that the nutritional value of milk is high. Milk is also a very complex food with over 100,000 different molecular species found. There are many factors that can affect milk composition such as breed variations, cow to cow variations, herd to herd variations - including management and feed considerations, seasonal variations, and geographic variations. The present book is a mini encyclopedia that focuses on the analytical side of dairy science. This work will be a reliable assistance guide to analysts, health officers, dairy students and those engaged in the supervision of diaries; with this object in view the more simple tests have been described in a manner which will render their working by persons other than chemists possible. Dr. S.K. Singh is a Retd. Professor in the School of Animal, Rural, and Environmental Sciences. He works in the field of agricultural and rural development, both in developed and developing country contexts. He is involved in teaching, research, and curriculum development activities, primarily in the broad area of Global Agriculture and Food Security, and engaging with national and international professional organizations within the global agrifood sectors.
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