Description
The book "Dairy Chemistry and Animal Nutrition" has been designed for the benefits of the students of agricultural universities where these courses are designed semesterwise.
The book deals with basic principles and covers important topics which are required for graduate students of agricultural and traditional universities.
Dairy Chemistry portion deals with the basic chemistry and properties of various constituents of milk, milk acidity and some important physical properties of milk, preservation of milk, detection of adulteration in milk and ghee, milk products, their composition and method of their preparation; and practical aspects of analysis of milk and milk fat.
Animal nutrition covers composition of animal body, composition of classifications of feeding stuffs, analysis of feeding stuffs, importance of proteins, carbohydrates and fats in livestock feeding, digestion and absorption of carbohydrates, proteins and fats, inorganic elements and their metabolism, vitamins; metabolism of carbohydrates, lipids and proteins; feeding experiments,
determination of digestibility, nutritional balances; feeding standards, measure of food energy; and practical aspects of analysis of feed and cow dung.
It is expected that the book will be found useful by the students and will also be used by the teachers.
