Somatic Cells And Enzymatic Activity In Milk: Proteolytic and lipolytic activity in milk

 
9783847331612: Somatic Cells And Enzymatic Activity In Milk: Proteolytic and lipolytic activity in milk

Mastitis is generally recognized as an important factor that influences the quality of milk and dairy products. Milk from infected cows is characterized by increased somatic cell (SC) counts associated with changes in the components and properties of raw milk. Mastitis losses to the dairy industry are related to alterations in milk composition, reduced calcium, lactose and casein levels, and increases in sodium, chloride, and levels of serum proteins. However, one of the most important adverse effects of high SC counts in milk on the dairy industry includes undesirable sensory attributes caused mainly by proteolytic and lipolytic enzymes. This book covers the effects of major enzymes related to somatic cells on the quality of milk and dairy products, such as reduced shelf life and changes in sensory attributes, mainly due to off-flavors formation.

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About the Author:

Carlos Oliveira graduate in Veterinary Medicine (1983), Master's (1991) and PhD (1994) in Public Health at the University of São Paulo (USP), Brazil. He is currently Full Professor of Dairy Technology and Micotoxicology at the Department of Food Engineering, School of Animal Science and Food Engineering (FZEA/USP).

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Book Description Book Condition: New. Publisher/Verlag: LAP Lambert Academic Publishing | Proteolytic and lipolytic activity in milk | Mastitis is generally recognized as an important factor that influences the quality of milk and dairy products. Milk from infected cows is characterized by increased somatic cell (SC) counts associated with changes in the components and properties of raw milk. Mastitis losses to the dairy industry are related to alterations in milk composition, reduced calcium, lactose and casein levels, and increases in sodium, chloride, and levels of serum proteins. However, one of the most important adverse effects of high SC counts in milk on the dairy industry includes undesirable sensory attributes caused mainly by proteolytic and lipolytic enzymes. This book covers the effects of major enzymes related to somatic cells on the quality of milk and dairy products, such as reduced shelf life and changes in sensory attributes, mainly due to off-flavors formation. | Format: Paperback | Language/Sprache: english | 80 pp. Bookseller Inventory # K9783847331612

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Book Description LAP Lambert Academic Publishing Jan 2012, 2012. Taschenbuch. Book Condition: Neu. Neuware - Mastitis is generally recognized as an important factor that influences the quality of milk and dairy products. Milk from infected cows is characterized by increased somatic cell (SC) counts associated with changes in the components and properties of raw milk. Mastitis losses to the dairy industry are related to alterations in milk composition, reduced calcium, lactose and casein levels, and increases in sodium, chloride, and levels of serum proteins. However, one of the most important adverse effects of high SC counts in milk on the dairy industry includes undesirable sensory attributes caused mainly by proteolytic and lipolytic enzymes. This book covers the effects of major enzymes related to somatic cells on the quality of milk and dairy products, such as reduced shelf life and changes in sensory attributes, mainly due to off-flavors formation. 80 pp. Englisch. Bookseller Inventory # 9783847331612

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Book Description LAP Lambert Academic Publishing Jan 2012, 2012. Taschenbuch. Book Condition: Neu. Neuware - Mastitis is generally recognized as an important factor that influences the quality of milk and dairy products. Milk from infected cows is characterized by increased somatic cell (SC) counts associated with changes in the components and properties of raw milk. Mastitis losses to the dairy industry are related to alterations in milk composition, reduced calcium, lactose and casein levels, and increases in sodium, chloride, and levels of serum proteins. However, one of the most important adverse effects of high SC counts in milk on the dairy industry includes undesirable sensory attributes caused mainly by proteolytic and lipolytic enzymes. This book covers the effects of major enzymes related to somatic cells on the quality of milk and dairy products, such as reduced shelf life and changes in sensory attributes, mainly due to off-flavors formation. 80 pp. Englisch. Bookseller Inventory # 9783847331612

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Book Description LAP Lambert Academic Publishing. Paperback. Book Condition: New. 80 pages. Dimensions: 8.7in. x 5.9in. x 0.2in.Mastitis is generally recognized as an important factor that influences the quality of milk and dairy products. Milk from infected cows is characterized by increased somatic cell (SC) counts associated with changes in the components and properties of raw milk. Mastitis losses to the dairy industry are related to alterations in milk composition, reduced calcium, lactose and casein levels, and increases in sodium, chloride, and levels of serum proteins. However, one of the most important adverse effects of high SC counts in milk on the dairy industry includes undesirable sensory attributes caused mainly by proteolytic and lipolytic enzymes. This book covers the effects of major enzymes related to somatic cells on the quality of milk and dairy products, such as reduced shelf life and changes in sensory attributes, mainly due to off-flavors formation. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Bookseller Inventory # 9783847331612

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Book Description LAP Lambert Academic Publishing, Germany, 2012. Paperback. Book Condition: New. Aufl.. Language: English . Brand New Book. Mastitis is generally recognized as an important factor that influences the quality of milk and dairy products. Milk from infected cows is characterized by increased somatic cell (SC) counts associated with changes in the components and properties of raw milk. Mastitis losses to the dairy industry are related to alterations in milk composition, reduced calcium, lactose and casein levels, and increases in sodium, chloride, and levels of serum proteins. However, one of the most important adverse effects of high SC counts in milk on the dairy industry includes undesirable sensory attributes caused mainly by proteolytic and lipolytic enzymes. This book covers the effects of major enzymes related to somatic cells on the quality of milk and dairy products, such as reduced shelf life and changes in sensory attributes, mainly due to off-flavors formation. Bookseller Inventory # KNV9783847331612

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Book Description LAP Lambert Academic Publishing Jan 2012, 2012. Taschenbuch. Book Condition: Neu. This item is printed on demand - Print on Demand Neuware - Mastitis is generally recognized as an important factor that influences the quality of milk and dairy products. Milk from infected cows is characterized by increased somatic cell (SC) counts associated with changes in the components and properties of raw milk. Mastitis losses to the dairy industry are related to alterations in milk composition, reduced calcium, lactose and casein levels, and increases in sodium, chloride, and levels of serum proteins. However, one of the most important adverse effects of high SC counts in milk on the dairy industry includes undesirable sensory attributes caused mainly by proteolytic and lipolytic enzymes. This book covers the effects of major enzymes related to somatic cells on the quality of milk and dairy products, such as reduced shelf life and changes in sensory attributes, mainly due to off-flavors formation. 80 pp. Englisch. Bookseller Inventory # 9783847331612

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