Effect Of Superheated Steam Heating On Fat Related Changes In Reconstitute Milk And Fresh Milk

Salih, Ghazwan Mahdy (2016) Effect Of Superheated Steam Heating On Fat Related Changes In Reconstitute Milk And Fresh Milk. PhD thesis, Universiti Sains Malaysia.

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Abstract

Susu serta produk tenusu memainkan peranan penting bagi keperluan nutrisi manusia, dan menjadi sumber nutrisi utama di kebanyakan negara. Lemak dan protein merupakan kandungan penting di dalam susu, dan ianya boleh dipengaruhi oleh beberapa faktor seperti bahan makanan, usia lembu dan pemprosesan haba. Milk and dairy products play main role in human nutrition, which places it first in human nutrition in many countries. Fat and protein are the most important ingredients in milk and can be affected by several factors such as feeding, cow’s age and heat processing.

Item Type:	Thesis (PhD)
Subjects:	H Social Sciences > HD Industries. Land use. Labor > HD28-70 Management. Industrial Management
Divisions:	Pusat Pengajian Teknologi Industri (School of Industrial Technology)
Depositing User:	Mr Firdaus Mohamad
Date Deposited:	13 Jan 2017 08:09
Last Modified:	12 Apr 2019 05:25
URI:	http://eprints.usm.my/id/eprint/31583

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