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Quality Enhancement of Edam-Like Cheese Made From Goat’s Milk
Made From Goat’s Milk Edam-Like
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2016/6/2
In the present work, Edam-like cheese was made from Zaraibi goats’ milk. The milk originated from goats fed on diets supplemented with low canola seeds (LCS, 5%) and high canola seeds (HCS, 10%), low ...
Current trend and future prospective of functional probiotic milk chocolates and related products–a review
antioxidants dietary fibers functional foods L. helveticus MTCC 5463 microencapsulation
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2015/7/28
The world market of functional dairy products including ice-cream, cheese, sour cream, yoghurt, dahi, butter milk, powdered milk, and frozen desserts has been rapidly growing. The incorporation of pro...
Effect of weaning system on lamb growth and commercial milk production of Awassi dairy sheep
Awassi sheep lamb growth milk yield restricted suckling
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2015/6/4
To determine the effect of weaning system on Awassi sheep milk production and lamb growth, 68 Awassi ewes and their lambs (n = 104) were assigned to one of the following treatment groups a) after 3 da...
Effect of pre-stimulation on milk flow pattern and distribution of milk constituents at a quarter level
dairy cows milking stimulation, quarter milk flow milk constituents
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2015/6/4
The aim of this study was to investigate milk flow patterns and milk composition in relation to pre-milking udder stimulation. The milk of one quarter of each of the sixteen cows was removed separatel...
Influence of composite κ-casein and β-lactoglobulin genotypes on composition, rennetability and heat stability of milk of cows of Slovak Pied breed
cow milk genetic polymorphism milk protein casein rennetability heat stability
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2015/6/4
The effect of the phenotypic combination of genetic variants κ-CN/β-Lg on the contents of technologically and nutritionally important components of milk as well as technological properties of milk was...
Application of FT near spectroscopy for determination of true protein and casein in milk
near-infrared spectroscopy cow’s milk ewe’s milk goat’s milk colostrum true protein casein chemical composition
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2015/6/4
Our study deals with a possibility of determining true protein and casein in cow’s, ewe’s and goat’s milk and in ewe’s colostrums by FT NIR spectroscopy. Samples of milk were analysed by FT NIR in the...
Freezing point of raw and heat-treated goat milk
cryoscopy milk goats pasteurization freezing point
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2015/6/4
The freezing point (FP) was established in 48 bulk tank samples of raw and 48 samples of pasteurized goat milk that were collected in the course of lactation. Alongside, non-fat solids (NFS) content w...
Influence of Whey, Whey Component and Malt on the Growth and Acids Production of Lactobacilli in Milk
Lactobacillus caseinomacropeptide whey protein
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2014/11/28
The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth
and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus...
Quality of cows’ milk from organic and conventional farming
hedonic evaluation microbiological quality milk composition Holsein cattle
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2014/8/11
The results of chemical and microbial analyses of raw milk samples coming from organic and conventional farming systems were statistically compared. The samples were analysed during a twelve-month per...
Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk
consumer dairy cow health negative energy balance milk fat
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2014/7/10
We evaluated the proportion of fatty acid groups, with an emphasis on hypercholesterolaemic fatty acids, in the milk of 25 Holstein cows during the 1st period of lactation in relation to their negativ...
Quality characteristics of yogurt from goat's milk, supplemented with fruit juice
goat's milk yogurt aronia (Aronia melanocarpa L) blueberry fatty acids lactic acid bacteria counts
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2014/2/26
Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. ...
Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes
milk chocolate properties of chocolate lyophilisate LAB
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2014/2/27
Manufacturing of novel foodstuffs supplemented with live probiotic bacteria has recently been intensively investigated. The supplementation of confectionery with probiotics is troublesome since some u...
Energy saving in milk processing
Technological devices and equipment Dairy Central washing system
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2009/12/14
Purpose: of this paper is to present the justification of replacement of the obsolete system for milk pasteurization and washing of the production line by the newer CIP system (cleaning in place) in t...
Flavor Release of Diacetyl and 2-Heptanone from Skimmed and Full Fat Milk under Mouth Conditions
flavor release milk model mouth log P
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2009/5/31
To gain insight into the process of retronasal olfaction, flavor release from skimmed milk and full fat milk (containing 3.75% fat) was investigated using a model mouth system with a screw plunger. La...
Effect of Dietary Fish Oil Supplements on Levels of n-3 Polyunsaturated Fatty Acids, trans Acids and Conjugated Linoleic Acid in Ewe Milk
ewe milk fat eicosapentaenoic acid (EPA) docosahexaenoic acid (DHA)
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2009/3/20
Three groups of ten lactating Sardinian ewes were used between 3rd and 6th month of lactation to determine the effects of supplementing diets with n-3 fatty acids on milk production and milk fat compo...