Studies on composition of Nepalese cheeses, yak milk, yak cheese whey and functional properties of whey proteins

Search this Article

Author

    • Dhanapati Neupaney ダナパティ ネウパネ

Bibliographic Information

Title

Studies on composition of Nepalese cheeses, yak milk, yak cheese whey and functional properties of whey proteins

Author

Dhanapati Neupaney

Author(Another name)

ダナパティ ネウパネ

University

酪農学園大学

Types of degree

博士 (農学)

Grant ID

甲第22号

Degree year

1997-09-30

Note and Description

博士論文

Table of Contents

  1. Contents / p1 (0003.jp2)
  2. 1.General introduction / p6 (0008.jp2)
  3. 2.Problems of dairy industries in Nepal / p10 (0012.jp2)
  4. a)Animal health / p10 (0012.jp2)
  5. b)Pasture and fodder / p10 (0012.jp2)
  6. c)Animal breeding / p11 (0013.jp2)
  7. d)Problem of management / p11 (0013.jp2)
  8. 3.Study on composition of Nepalese cheeses(yak,buffalo,cow,churpi and processed cheese),yak milk and yak rennet cheese whey / p13 (0015.jp2)
  9. Abstract / p13 (0015.jp2)
  10. Introduction / p14 (0016.jp2)
  11. Materials and Methods / p15 (0017.jp2)
  12. Results and Discussion / p21 (0023.jp2)
  13. Conclusions / p32 (0034.jp2)
  14. Summary in Japanese / p33 (0035.jp2)
  15. 4.Ultrafiltration of yak rennet cheese whey improving permeation rates by preventing fouling / p34 (0036.jp2)
  16. Abstract / p34 (0036.jp2)
  17. Introduction / p35 (0037.jp2)
  18. Materials and Methods / p37 (0039.jp2)
  19. Results / p39 (0041.jp2)
  20. Discussions / p46 (0048.jp2)
  21. Conclusions / p48 (0050.jp2)
  22. Summary in Japanese / p49 (0051.jp2)
  23. 5.Functional properties of whey proteins / p50 (0052.jp2)
  24. 5.1 Emulsifying and POV controlling capacity of whey proteins / p51 (0053.jp2)
  25. 5.2 Effects of mechanical agitation,heating and pH on the structure of bovine alpha lactalbumin / p66 (0068.jp2)
  26. 5.3 Heat-induced structural change in bovine beta lactoglobulinA / p85 (0087.jp2)
  27. 5.4 Effects of mechanical agitation, pH and heat-induced changes on the structure of bovine beta lactoglobulinA / p101 (0103.jp2)
  28. 6.General Discussion and Conclusions / p113 (0115.jp2)
  29. 7.Summary of research works / p117 (0119.jp2)
  30. a)Composition of Nepalese cheeses, yak milk and yak rennet cheese whey / p117 (0119.jp2)
  31. b)Ultrafiltration of yak rennet cheese whey by improving permeation rates by preventing fouling / p118 (0120.jp2)
  32. c)Emulsifying and POV controlling capacity of whey proteins / p118 (0120.jp2)
  33. d)Effects of mechnical agitation,heating and pH on the structure of bovine alpha lactalbumin / p119 (0121.jp2)
  34. e)Heat-induced structural changes in bovine beta lactoglobulinA / p120 (0122.jp2)
  35. f)Effect of mechanical agitation,pH and heat-induced changes on the structure of bovine beta lactoglobulinA / p121 (0123.jp2)
  36. 8.Acknowledgements / p123 (0125.jp2)
  37. 9.References / p124 (0126.jp2)
3access

Codes

  • NII Article ID (NAID)
    500000152020
  • NII Author ID (NRID)
    • 8000000152291
  • DOI(NDL)
  • NDLBibID
    • 000000316334
  • Source
    • NDL ONLINE
    • NDL Digital Collections
Page Top