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Goat’s Milkの英語
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Wiktionary英語版での「Goat’s Milk」の英訳 |
goat's milk
出典:『Wiktionary』 (2024/09/30 17:47 UTC 版)
名詞
goat's milk (usually uncountable, plural goat's milks)
- Milk that is produced by goats.
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1993, Young W. Park, “Goat: Milk”, in edited by R[obert] Macrae, R[ichard] K[enneth] Robinson, and M[ichèle] J. Sadler, Encyclopaedia of Food Science, Food Technology and Nutrition, volume 4 (Fumigants–Malnutrition), London: Academic Press, →ISBN, page 2242, column 1:
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Commercial-scale quantities of evaporated and spray-dried powder goat’s milks are produced in the United States and elsewhere. However, little information is available on nutritional and manufacturing parameters of butter, condensed, evaporated and dried milks from goat’s milk.
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1998, Maggie Jones, “Diet”, in Eczema: Practical and Easy-to-Follow Advice (Your Child), Shaftesbury, Dorset: Element, →ISBN, page 37:
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Goat’s milk is in fact more similar to human milk than cow’s milk, but it is still unmodified and should never be given to a baby under six months. Some goat’s milks are unpasteurized and should not be given to young children because of the risk of bacterial infection in a baby whose immune system is still not fully developed. If you do give unpasteurized goat’s milk to a child under one it should be boiled first.
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参照
- “goat's milk, n.”, in OED Online
, Oxford, Oxfordshire: Oxford University Press, launched 2000.
Further reading
- goat's milk, goat milk at the Google Books Ngram Viewer.
goat milk on Wikipedia.Wikipedia
goats' milk
出典:『Wiktionary』 (2025/01/27 04:09 UTC 版)
名詞
goats' milk (uncountable)
- Alternative form of goat's milk.
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1922, R. A. P., “Schultz, E. W., and Chandler, L. R. The acidity of goats’ milk in terms of hydrogen-ion concentration, with comparisons to that of cows and human milk. The size of fat globules in goats’ milk. J. Biol. Chem., 1921, 46, 129.”, in Medical Science Abstracts & Reviews, volume V, London: […] [F]or The Medical Research Council by Humphrey Milford, Oxford University Press, page 179:
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In the first paper it is reported that goats’ milk is slightly more acid than cows’ milk and considerably more acid than human milk. It appears from the second paper that the fat in goats’ milk is much more finely divided than that of human or cows’ milk. This must mean that unless there is alteration in the size of the globules of fat as they pass through the stomach, goats’ milk is more accessible to the activity of the fat splitting enzyme lipase than the other milks mentioned.
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