Results 11 to 20 of about 17,866 (191)
Lactoferrin Concentration in Buffalo Milk [PDF]
Italian Journal of Animal Science, 2013 The objective of this study was to quantify lactoferrin (Lfe) in buffalo milk and to examine the factors affecting milk Lfe, such as the lactation stage, daily milk yield, parity, and milk somatic cells count (SCC). Milk Lfe concentration was detected by the SDS-polyacrilamide gel electrophoresis (SDS-PAGE).
Giuseppina Giacinti +3 more
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Animals, 2021 Consumers have shown more and more interest in high-quality and healthy dairy products and buffalo milk is commercially more viable than other milks in producing superior dairy products due to its higher contents of fat, crude protein, and total solids ...
Wen Shi +8 more
doaj +1 more source
Effect of Cattle Breeds on Milk Composition and Technological Characteristics in China [PDF]
Asian-Australasian Journal of Animal Sciences, 2013 Cattle breeds have a striking effect on milk, including milk composition and technological characteristics. This study aims to compare milk composition, acidification activity, viscosity, milk dispersion system stability and casein molecular weight among
T. X. Yang +4 more
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Journal of Dairy Science, 2023 : Yogurt is defined as a coagulated milk product obtained from the fermentation of lactose into lactic acid. Drinking yogurt (laban) was prepared from buffalo milk, cow milk, and a 50:50 blend (cow + buffalo milks) by adding 0.5% carboxymethyl cellulose ...
Muhammad Junaid +6 more
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Chemical Composition, Microbial Properties and Sensory Evaluation of Yoghurt Made from Admixture of Buffalo, Cow and Soy Milk [PDF]
Journal of Food and Dairy Sciences, 2016 The impact of using soy milk on various yoghurt properties was investigated. Five treatments of yoghurt were made from soy, buffalo or cow milk or from their mixtures.
Gehan Ghoniem +4 more
doaj +1 more source
Evaluation of bacterial contaminants and heavy metals in cow and buffalo raw milk sold in Baghdad governorate [PDF]
Iraqi Journal of Veterinary Sciences, 2021 The purpose of this study was to investigate bacterial contamination and heavy metal concentrations in 80 samples of raw milk (cow:40 and buffalo:40) gathered from local markets in Baghdad, Iraq. The culture results were classified into ten categories: E.
Aseel M. Al-Rudha +2 more
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Antioxidant capacity and fatty acids characterization of heat treated cow and buffalo milk
Lipids in Health and Disease, 2017 Background Antioxidant capacity of milk is largely due to vitamins A, E, carotenoids, zinc, selenium, superoxide dismutase, catalase, glutathione peroxidase and enzyme systems.
Imran Taj Khan +6 more
doaj +1 more source
Sensory acceptance and physico-chemical composition of mixed minas frescal cheese
Bioscience Journal, 2020 Buffalo milk presents higher proteins and lipids concentration than cow milk, which provides a better yield in cheese-making production and products with considerable sensory approval.
Bruna Samara dos Santos Rekowsky +4 more
doaj +3 more sources
Evaluation of the Effect of Casein Phosphopeptide–Amorphous Calcium Phosphate Mousse versus Natural Raw Fresh Milk on Enamel Hardness After a pH Challenge [PDF]
Al-Rafidain Dental Journal, 2021 Aims: The aim of this study was to evaluate the effect of CPP−ACP, raw fresh buffalo milk and cow milk on the microhardness of artificial initial caries lesions.
Safa Ahmed Al-Ani , Raya jasm Al-Naimi
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Comparison of the Caseins of Buffalo's and Cow's Milk [PDF]
Nature, 1963 BY comparing the major non-casein proteins of the milk of the Indian buffalo (Bubalus bubalis) with those of cow's milk, it has been found1 that the single β-lactoglobulin component produced by the buffalo is very similar in properties to one (B) of the two genetically controlled variants (A and B)2,3 produced by the cow.
R, ASCHAFFENBURG, A, SEN
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