Год выпуска: 2010 Автор: Slobodan Baskot Издательство: LAP Lambert Academic Publishing Страниц: 84 ISBN: 9783838329406
Описание
Palatability is key factor in producing high quality pet food. This includes more than just choosing high value palatability enhancer. It involves careful selection of ingredients and the proper processing technology. Modern business approaches to palatability enhancers and flavor stuff includes knowledge of kibble durability and shape, bulk density, texture, and all physical properties of feed. One of the main trends in the pet food industry is the increasing demand and need for organic and natural pet food. Inclusion of natural ingredients is one of the key factor for getting this category. This book proves and shows efficiency and importance of using natural ingredients for higher palatability value of dry extruded dog food. Awareness of using natural palatability enhancers in pet food production like freeze dried rumen of cattle and freeze-dried swine liver therefore could be of great value for producers, flavorists, students and owners certainly.
