Agricultural science modified food

Diaz, C. and Hotchkiss, J.H. (1996) Comparative growth of Escherichia coli 0157 H7, spoilage organisms and shlef-life of shredded iceberg lettuce stored under modified atmospheres . Journal of the Science of Food and Agriculture, 70, 433-438. 

Biotechnology is likely to have a tremendous impact on s ricultursd science. Agricultural scientists have begim to use biotechnology in an attempt to improve a wide variety of characteristics in various plants and animals. Some genetically modified plants are already commercially available. As genetically modified foods are created, scientists must deal with the social issues and scientific questions that they create. 

See also Agricultural Science Climatology Erosion Control Food Science Genetically Modified Food Production Horticulture Meteorology Soil Science. 

See ako Agricultural Science Agroforestry Erosion Control Food Science Forestry Genetically Modified Food Production Hydroponics Landscape Ecology Viticulture and Enology. 

Raw milk is a unique agricultural commodity. It contains emulsified globular lipids and colloidally dispersed proteins that may be easily modified, concentrated, or separated in relatively pure form from lactose and various salts that are in true solution. With these physical-chemical properties, an array of milk products and dairy-derived functional food ingredients has been developed and manufactured. Some, like cheese, butter, and certain fermented dairy foods, were developed in antiquity. Other dairy foods, like nonfat dry milk, ice cream, casein, and whey derivatives, are relatively recent products of science and technology. This chapter describes and explains the composition of traditional milk products, as well as that of some of the more recently developed or modified milk products designed to be competitive in the modern food industry. 

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