Buffalo Milk Characteristics and By-Products

Volver a la Vista simple
dc.conicet.fuenteindividual
dc.conicet.organizacionNo especifíca
dc.conicet.organizacionPontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias
dc.conicet.organizacionConsejo Nacional de Investigaciones Científicas y Técnicas
dc.conicet.paginas533es
dc.conicet.paisOrganizacion
dc.conicet.paisOrganizacionArgentina
dc.conicet.paisOrganizacionArgentina
dc.conicet.produccionid8412438
dc.contributor.authorZava, Marco A.
dc.contributor.authorSansinena, Marina Julia
dc.contributor.otherPresicce, G.A.
dc.date.accessioned2020-10-29T14:16:19Z
dc.date.available2020-10-29T14:16:19Z
dc.date.issued2017es
dc.date.updated2020-10-20T18:12:48Z
dc.description.abstractProducts derived from fluid bubaline milk, such as butter and ricotta, frescal andmozzarella cheese, have outstanding attributes in terms of product quality andhealth benefits. Other products, such as fluid milk or ghee, have been adapted bysome Countries in order to satisfy local market preferences and specific humannutrition demands. In all cases, fluid buffalo milk and its by-products provideexcellent nutrient profiles and unique attributes for human nutritional needs; thistranslates into a wide range of products with high palatability, outstanding cheeseyield, and unique health benefits. This chapter covers a review of chemical composition and nutrient profile ofbuffalo milk; several key physical properties (freezing point, surface tension, electricconductivity and thermal stability) are described. Regional manufacturing, utilizationand marketing of buffalo milk by-products such as cheese, yogurt, ghee and others arealso described and step-by-step flow charts are presented.es
dc.description.filFil: Zava, Marco A.. No especifíca;
dc.description.filFil: Sansinena, Marina Julia. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.formatapplication/pdfes
dc.identifier.citationZava, Marco A.; Sansinena, Marina Julia; Buffalo Milk Characteristics and By-Products; Bentham Science Publishers; 2017; 262-297es
dc.identifier.institucionalCONICET
dc.identifier.isbn978-168108-417-6es
dc.identifier.repoCONICET Digital
dc.identifier.urihttp://hdl.handle.net/11336/117121
dc.journal.ciudadMarylandes
dc.journal.pagination262-297es
dc.journal.paisEstados Unidoses
dc.language.isoenges
dc.publisherBentham Science Publisherses
dc.relation.alternativeidinfo:eu-repo/semantics/altIdentifier/url/https://www.eurekaselect.com/151276/chapter/buffalo-milk-characteristics-and-by-product
dc.rightsinfo:eu-repo/semantics/restrictedAccess*
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/*
dc.source.tituloThe Buffalo (Bubalus bubalis) - Production and Researches
dc.subjectBuffaloes
dc.subjectDairyes
dc.subjectMilkes
dc.subjectBy-productses
dc.subject.classificationProducción Animal y Lecheríaes
dc.subject.classificationProducción Animal y Lecheríaes
dc.subject.classificationCIENCIAS AGRÍCOLASes
dc.titleBuffalo Milk Characteristics and By-Productses
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeinfo:eu-repo/semantics/bookPart
dc.typeinfo:ar-repo/semantics/parte de libro

Archivos

Bloque original

Miniatura
Nombre:
CONICET_Digital_Nro.add710d6-57a1-4f08-9b42-cf5f8d1df8e9_A.pdf
Tamaño:
4.49 MB
Formato:
Adobe Portable Document Format
Solicitar

Colecciones

Capítulos de libros(SEDE CENTRAL)
Volver a la Vista simple