Milking and the technology of milk and milk products
In this chapter the anatomy of the mammary gland, physiology of milk withdrawal, aptitude for machine milking, procedure, equipment and facilitites for machine milking, and different milking procedures are discussed. The chapter also deals with the technology of milk and milk products, including milk composition and characteristics of liquid and fermented milk, butter and ghee, cheese and other milk products
Saved in:
| Main Authors: | , |
|---|---|
| Format: | biblioteca |
| Published: |
Londres (RU) Academic Press
1981
|
| Subjects: | CAPRINOS, PRODUCCION DE LECHE, GLANDULAS MAMARIAS, ANATOMIA, FISIOLOGIA, ORDENO, SUBPRODUCTOS DE LA LECHE, TECNOLOGIA DE ALIMENTOS, COMPOSICION DE LA LECHE, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|