Applied Dairy Microbiology (Food Science and Technology) by Elmer H. Marth, James L. Steele

By Elmer H. Marth, James L. Steele

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Feedstuffs placed in nylon mesh bags) for measurement of digestion in situ. Ruminal studies have revealed that the physical and chemical conditions within the rumen are fairly constant. Rumen temperature remains within a few degrees of 39°C as a result of heat production by both animal tissues and the intestinal microflora. , 1989). Maintenance of these low concentrations of oxygen appears to result from the combined effects of facultative anaerobes and strict anaerobes (protozoa and bacteria).

Roels 15. Food Chemistry: Second Edition, Revised and Expanded, edited by Owen R. Fennema Page ac 16. Sensory Evaluation of Food: Statistical Methods and Procedures, Michael O'Mahony 17. Alternative Sweetners, edited by Lyn O'Brien Nabors and Robert C. Gelardi 18. Citrus Fruits and Their Products: Analysis and Technology, S. V. Ting and Russell L. Rouseff 19. Engineering Properties of Foods, edited by M. A. Rao and S. S. H. Rizvi 20. Umami: A Basic Taste, edited by Yojiro Kawamura and Morley R.

Improvements in animal breeding and genetics have yielded substantially larger animals over the years, with corresponding increases in feed intake. 5Source: Food and Agricultural Organization (1993). , higher proportions of grain), has resulted in a progressive increase in average milk production per cow, which, in well-bred and well-managed herds, may approach 13,600 kg (approximately 30,000 lb) per lactation. Dairy cows are usually maintained on a 305-day lactation schedule, after which the cow is dried (by reducing feed and by not milking) for 2 months before calving to permit full development of the calf and to allow the buildup of the body reserves necessary for the next lactatation.

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