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Biochemitry Of Gir Cow And Jaffrabadi Buffalo Milk

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description
 

Milk is the basis for a variety of different dairy products including cheese, yogurt, kefir and ice milk. The scientific name for a dairy cow is Bos taurus. Cow milk and its products are basic foodstuffs and constitute an important source of nutrient in the daily diet of humans. The content of protein, fat, carbohydrate, vitamins and minerals determine biological and technological properties of milk. The practice of drinking cow's milk is ancient, thought to date back as early as 6,000 - 8,000 B.C. Dairy cows did not make an appearance in America until the early 17th century, when they were brought over from Europe. Milk pasteurization began in the very late 19th century, although it wasn't until the mid-20th century that a more refined technique, ultra-high temperature pasteurization, was introduced. Buffalo is the major source of milk production, contributing 12.1% in world, 38.0% in Asia, 55.0% in India. As milk is having various nutritional values, the present study was carried out at Department of Biotechnology, Junagadh Agricultural University, Junagadh, Gujarat in 2009 and samples for this study have been provided by the Cattle Breeding Farm of the same University.

Product Specifications
SKU :COC77452
AuthorN. H. Garaniya,H. R. Ramani and B. A. Golakiya
LanguageEnglish
BindingPaperback
Number of Pages72
Publishing Year2014-03-11T00:00:00.000
ISBN9783659155383
Edition1 st
Book TypeBiophysics
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-10-08 00:00:00