£24.50

Milk Processing Technology

Politics, Philosophy & Social Sciences

Price data last checked 60 day(s) ago - refreshing...

View at Amazon

Price History & Forecast

Last 31 days • 31 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 31 days • 4 price levels

Days at Price

Current Price

Price Analysis

Most common price: £26 (15 days, 48.4%)

Price range: £22 - £28

Price levels: 4 different prices over 31 days

Description

Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many diseases in the baby. The precise components of raw milk vary by species and by a number of other factors, but it contains significant amounts of saturated fat, protein and calcium as well as vitamin C. Cow's milk has a pH ranging from 6.4 to 6.8, making it slightly acidic.

Product Specifications

Format: hardcover
ASIN: 9350562839
Category: Books > Subjects > Politics, Philosophy & Social Sciences
Domain: Amazon UK
Release Date: 01 April 2013
Listed Since: 25 February 2013

Barcode

No barcode data available

Milk Processing Technology

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Milk: Nutrition, Consumption, and Health (Food and Beverage Consumption and Health)

MILK PRODUCTION (Food Science and Technology)

Milk Quality

Proteins and Non-protein Nitrogen in Human Milk

Dairy Chemistry and Biochemistry

Academic Press - The Science of Human Milk Book

Milk Proteins: From Expression to Food (Food Science and Technology)

Milk Proteins: From Expression to Food (Food Science and Technology)

Raw Milk: Balance Between Hazards and Benefits

CASEIN PRODUCTION USES HEAL.: Production, Uses & Health Effects (Protein Science and Engineering: Nutrition and Diet Research Progress)

Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation (Innovations in Agricultural & Biological Engineering)

Raw Milk: Production, Consumption & Health Effects (Agricultural Research Updates)

Milk Consumption & Health (Food and Beverage Consumption and Health)

Dairy Cattle Production

Milk Fat: Composition, Nutritional Value & Health Implications (Food Science and Technology)

Prebiotics and Probiotics in Human Milk: Origins and Functions of Milk-Borne Oligosaccharides and Bacteria

Milk – The Biology of Lactation

Agents of Change: Enzymes in Milk and Dairy Products (Food Engineering Series)

Aquaphotomics for Bio-diagnostics in Dairy: Applications of Near-Infrared Spectroscopy

Agents of Change: Enzymes in Milk and Dairy Products (Food Engineering Series)

Whey Types, Composition & Health Implications Book

Milk Processing and Quality Management (Society of Dairy Technology)

Lactation: Physiology, Nutrition, and Breast-Feeding

Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects (Innovations in Agricultural & Biological Engineering)