Applied Dairy Microbiology (Food Science and Technology) by Elmer H. Marth, James L. Steele

By Elmer H. Marth, James L. Steele

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Safety of Irradiated Foods: Second Edition, Revised and Expanded, J. F. Diehl 69. Nutrition Labeling Handbook, edited by Ralph Shapiro 70. Handbook of Fruit Science and Technology: Production, Composition, Storage, and Processing, edited by D. K. Salunkhe and S. S. Kadam Page ae 71. Food Antioxidants: Technological, Toxicological, and Health Perspectives, edited by D. L. Madhavi, S. S. Deshpande, and D. K. Salunkhe 72. Freezing Effects on Food Quality, edited by Lester E. Jeremiah 73. Handbook of Indigenous Fermented Foods: Second Edition, Revised and Expanded, edited by Keith H.

Milk Biosynthesis In evaluating the microbial role in providing the animal with milk precursors, it is useful to briefly describe the biosynthesis of milk. A more detailed treatment of the process is provided by Bondi (1983). Although the mammary gland comprises only 5% to 7% of the dairy cow's body weight, it represents perhaps the animal's highest concentration of metabolic activity. Careful breeding and advances in nutrition over the years have resulted in the annual production of milk nutrients from a single cow sufficient to provide the nutrients required by 50 calves.

The cell-associated cellulolytic enzymes are apparently organized into supramolecular complexes resembling the cellulosome, an organelle that has been well characterized in the nonruminal thermophilic bacterium Clostridium thermocellum (Felix and Ljungdahl, 1993). Although cellulose digestion in the rumen is more rapid than in nonruminal environments, the process is slow relative to the digestion of nonstructural carbohydrates and proteins. Because of this, forages, with FIGURE 6 Stereo-optic view of the adherence of the ruminal cellulolytic bacterium Fibrobacter succinogenes onto a particle of cellulose.

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