Zobrazeno 1 - 7
of 7
pro vyhledávání: '"George F W Haenlein"'
Autor:
Young W. Park, George F. W. Haenlein
Publikováno v:
Dairy, Vol 2, Iss 2, Pp 191-201 (2021)
A new type of cow’s milk, called A2 milk, has appeared in the dairy aisles of supermarkets in recent years. Cows’ milk generally contains two major types of beta-casein as A1 and A2 types, although there are 13 genetic variants of β-casein: A1,
Externí odkaz:
https://doaj.org/article/8edeed5f53fc4520b153b58983f4592b
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
Autor:
George F W Haenlein
Publikováno v:
Nutrition & Food Science International Journal. 2
Incidence & Mortality: The worldwide distribution of goats was discussed leading to the justifiable assumption that more people drink goat milk or eat their products than any other milk after weaning from human nursing. Goats have had a superior grow
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fd24d46f4de232a436415dc54f83e32
https://doi.org/10.19080/nfsij.2017.02.555594
https://doi.org/10.19080/nfsij.2017.02.555594
Autor:
Young W. Park, George F. W. Haenlein
Milk is nature's most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants
Autor:
Young W. Park, George F. W. Haenlein
No one can deny the fact that the cow is the primary dairy animal species to provide humans with nutritious dairy foods through its abundance of lacteal secretion. The goat or other minor dairy species will never be able to compete with the cow in te
Publikováno v:
Milk and dairy products in human nutrition.
Milk and dairy products in human nutrition., Wiley-Blackwell, 728 p., 2013, 978-0-470-67418-5
Milk and dairy products in human nutrition., Wiley-Blackwell, 728 p., 2013, 978-0-470-67418-5
Mammary or lacteal secretion of milk of domesticated and wild dairy species is the fundamental basis of dairy science. The milk from domestic dairy species provides the dairy industry with the resource for a multitude of dairy products, which supply
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::28b1b6d955ae07d5a13b838d64fedd69
https://hal.archives-ouvertes.fr/hal-01210466
https://hal.archives-ouvertes.fr/hal-01210466
Autor:
Pierre-Guy Marnet
Publikováno v:
Milk and dairy products in human nutrition.
Milk and dairy products in human nutrition., Wiley-Blackwell, 728 p., 2013, 978-0-470-67418-5
Milk and Dairy Products in Human Nutrition: Production, Composition and Health
Milk and dairy products in human nutrition., Wiley-Blackwell, 728 p., 2013, 978-0-470-67418-5
Milk and Dairy Products in Human Nutrition: Production, Composition and Health
A brief description of machine milking principles and parts (vacuum and pulsation system) is followed by a description of the effects of machine milking and setting at different levels of installation (liner and claw, milk pump, parlors and stalls, s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1185669dd64c45f34cdc2ad01ef00a7d
https://hal.archives-ouvertes.fr/hal-01210467
https://hal.archives-ouvertes.fr/hal-01210467