Studies on composition of Nepalese cheeses, yak milk, yak cheese whey and functional properties of whey proteins
この論文にアクセスする
この論文をさがす
著者
書誌事項
- タイトル
-
Studies on composition of Nepalese cheeses, yak milk, yak cheese whey and functional properties of whey proteins
- 著者名
-
Dhanapati Neupaney
- 著者別名
-
ダナパティ ネウパネ
- 学位授与大学
-
酪農学園大学
- 取得学位
-
博士 (農学)
- 学位授与番号
-
甲第22号
- 学位授与年月日
-
1997-09-30
注記・抄録
博士論文
目次
- Contents / p1 (0003.jp2)
- 1.General introduction / p6 (0008.jp2)
- 2.Problems of dairy industries in Nepal / p10 (0012.jp2)
- a)Animal health / p10 (0012.jp2)
- b)Pasture and fodder / p10 (0012.jp2)
- c)Animal breeding / p11 (0013.jp2)
- d)Problem of management / p11 (0013.jp2)
- 3.Study on composition of Nepalese cheeses(yak,buffalo,cow,churpi and processed cheese),yak milk and yak rennet cheese whey / p13 (0015.jp2)
- Abstract / p13 (0015.jp2)
- Introduction / p14 (0016.jp2)
- Materials and Methods / p15 (0017.jp2)
- Results and Discussion / p21 (0023.jp2)
- Conclusions / p32 (0034.jp2)
- Summary in Japanese / p33 (0035.jp2)
- 4.Ultrafiltration of yak rennet cheese whey improving permeation rates by preventing fouling / p34 (0036.jp2)
- Abstract / p34 (0036.jp2)
- Introduction / p35 (0037.jp2)
- Materials and Methods / p37 (0039.jp2)
- Results / p39 (0041.jp2)
- Discussions / p46 (0048.jp2)
- Conclusions / p48 (0050.jp2)
- Summary in Japanese / p49 (0051.jp2)
- 5.Functional properties of whey proteins / p50 (0052.jp2)
- 5.1 Emulsifying and POV controlling capacity of whey proteins / p51 (0053.jp2)
- 5.2 Effects of mechanical agitation,heating and pH on the structure of bovine alpha lactalbumin / p66 (0068.jp2)
- 5.3 Heat-induced structural change in bovine beta lactoglobulinA / p85 (0087.jp2)
- 5.4 Effects of mechanical agitation, pH and heat-induced changes on the structure of bovine beta lactoglobulinA / p101 (0103.jp2)
- 6.General Discussion and Conclusions / p113 (0115.jp2)
- 7.Summary of research works / p117 (0119.jp2)
- a)Composition of Nepalese cheeses, yak milk and yak rennet cheese whey / p117 (0119.jp2)
- b)Ultrafiltration of yak rennet cheese whey by improving permeation rates by preventing fouling / p118 (0120.jp2)
- c)Emulsifying and POV controlling capacity of whey proteins / p118 (0120.jp2)
- d)Effects of mechnical agitation,heating and pH on the structure of bovine alpha lactalbumin / p119 (0121.jp2)
- e)Heat-induced structural changes in bovine beta lactoglobulinA / p120 (0122.jp2)
- f)Effect of mechanical agitation,pH and heat-induced changes on the structure of bovine beta lactoglobulinA / p121 (0123.jp2)
- 8.Acknowledgements / p123 (0125.jp2)
- 9.References / p124 (0126.jp2)