Titlebook: Advanced Dairy Chemistry Volume 3; Lactose, water, salt P. F. Fox Book 19972nd edition Springer Science+Business Media Dordrecht 1997 Vitam

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Physico-Chemical Properties of Milk,ceptualised as a form of institutional isomorphism. The mainstreaming of commercial vessel protection, however, has been influenced and delayed by several factors that vary significantly across countries and organisations.

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perties of milk) have been introduced. Although the constituents covered in this volume are commercially less important than proteins and lipids covered in Volumes 1 and 2, they are critically important from a nutritional viewpoint, especially vitamins and minerals, and to the quality and stability of milk an978-1-4757-4409-5

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https://doi.org/10.1007/978-3-662-40161-3e sole source of lactose for all practical purposes. However, the California sea lion and other Pacific pinnipeds have no lactose in their milks (Pilson and Kelly, 1962; Pilson, 1965; Johnson .. 1974; Stewart .., 1983). Milks of monotremes, such as the echidna and platypus, contain less than 0.1% la

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Über Messungen am Augenhintergrundof both food technology and nutrition since the product sugars are, in combination, sweeter, more soluble, more easily fermented and more readily absorbed from the mammalian intestine than lactose. These attributes are the bases for the production of low-lactose milk, lactose-hydrolysed whey and var

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Über Messungen am Augenhintergrundrimary carbohydrate source for mammals. The benefit to the species of this unique carbohydrate (and its constituent monosaccharide, galactose) is not completely clear. It may be that dietary galactose plays an important role in membrane structure and function in the neonate. It is also plausible tha

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Antioxidant

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