ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb02130.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb02131.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

The average consumption of milk and milk products is related to their composition and to the recommended intakes for nutrients, and the nutritional importance of dairy products is considered. The major contribution to the average diet is in the protein, calcium, riboflavin and vitamin A contained in dairy products.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb02132.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

The nutritional problems in design of satisfactory food for infants and the need for more research and development is discussed. The high infant mortality in the first decade of this century is noted, while the value of heat treatment and modification of cows' milk formulations in reducing infant mortality and disease is discussed. The properties of butterfat and solids‐not‐fat are assessed and the functions of whey protein in human and in cows' milk evaluated. Modifications to the recommendations for composition of infant foods over the last decade with the change in the contribution of the dairy foods industry are sh

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb02133.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

The cause of coronary heart disease and the possible link between nutrition and this disease is explored and the concentration of cholesterol in the blood plasma and the composition of butterfat discussed. Problems in conducting tests on fat intake are studied with the substantial changes in the diet of the experimental subjects in dietary trials emphasized and recommendations from expert nutritional and international committees for reduction in total fat are assessed.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb02134.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

The function of lactose as a sugar and the role of lactase in converting it into glucose and galactose are evaluated. Lactase deficiency is discussed and the effects of acute ingestion of lactose and galactose are considered. The effect of glucose on blood galactose levels is shown. A need for closer study of lactose and its advantages or disadvantages is stressed.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb02135.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

The role of milk and milk products as a source of protein required for human needs is assessed and various methods of determining the nutritional value of protein described. Biological value of milk protein and amino acids composition are compared and the importance of concentrated lysine is emphasized. The effect of heat treatment on whey proteins is discussed with the possibility of Maillard reaction. The future developments in milk protein with its high nutritional value and the necessity for new ways of using it as a food are stressed.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb02136.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

The temperature at which raw milk was stored, within the range 4°‐8°C, affected the rate of growth of bacteria and the release of free fatty acids. The effects were of both statistical and practical significance and it was shown that, by maintaining milk temperatures at 4°C, a useful extension of the storage time of raw milk could be achieved. Lipolysis in stored milk was not closely related to the total concentration of psychrotrophic bacteria, but lipolytic rancidity was not observed when the psychrotroph count was below 5 × 106colony forming uni

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb02137.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

Reinforced clostridial agar, best known for its use in the isolation ofClostridiaspecies, has been shown to be selective forLactobacillus bulgaricusfound in yoghurt by suppressing the growth ofStreptococcus thermophiluswhen the pH of the agar is 5·5.Str. thermophiluswas isolated on plate count agar (PCA) incorporating 10 per cent milk by incubating at 37°C for a maximum of 24 h, sinceL. bulgaricuscolony development was only sparse after this period of incubatio

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb02138.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb02139.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY