Results 121 to 130 of about 39,702 (234)

New markers of bulk milk quality in relation to mastitis [PDF]

, 2009
All dairy processors depend on a continuous supply of high-quality bulk milk from milk producers to be able to distribute liquid milk and dairy products.
Wickström, Erik
core  

Federal Order Product Price Formulas and Cheesemaker Margins: A Closer Look [PDF]

Agricultural and Food Policy, Demand and Price Analysis,
Gould, Brian W., Jesse, Edward V.
core   +1 more source

Three novel science activities relating to the structure of the atom, bioinformatics, and the denaturation of protein [PDF]

, 2013
Plan B Paper. 2013. Master of Science in Education- Physics--University of Wisconsin-River Falls. Physics Department. 30 leaves. Includes bibliographical references (leaf 10).This paper describes three novel activities that were designed to teach ...
Duerst, Robert
core   +1 more source

Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product Valorisation

Foods
The Maillard reaction (MR) is a key process in food science, producing bioactive compounds with antioxidant properties. This study evaluates the antioxidant potential of MR products (MRPs) from different dairy byproducts—cow cheese whey, goat cheese whey,
Sara Bolchini, Tiziana Nardin, Ksenia Morozova, Matteo Scampicchio, Roberto Larcher   +4 more
doaj   +1 more source

Cheese whey generation, management and potential for biogas production in Mexico and the State of Jalisco

International Journal of Sustainable Engineering
Pollution of water bodies and process upset in treatment plants in Mexico by cheese whey discharges is a matter of concern where scant inspection and law enforcement may aggravate the situation.
L. Arellano-García, V. Flores-Payán, C. McCulligh   +2 more
doaj   +1 more source

The stickiness curves of dairy powder : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Bioprocess Engineering at Massey University [PDF]

, 2004
Powder stickiness problems encountered during spray drying are important to the dairy industry. Instantaneous stickiness is a surface phenomena that is caused by exceeding the glass transition temperature of the amorphous sugar in the powder, usually ...
Zuo, Jenny Y
core  

A Descriptive Analysis of Hong Kong, Japan, and South Korea Who Import United States Dairy Products [PDF]

International Relations/Trade,
Kilmer, Richard L., Muhammad, Andrew, Zhang, Xumin   +2 more
core   +1 more source

A Descriptive Analysis of Canada and Mexico Who Import United States Dairy Products [PDF]

International Relations/Trade,
Kilmer, Richard L., Muhammad, Andrew, Zhang, Xumin   +2 more
core   +1 more source

The Future Role of the U.S. in World Dairy Markets [PDF]

U.S. dairy companies became more important exporters beginning in the mid-2000s when international and domestic developments changed the economic environment facing the U.S. dairy industry. This paper looks at five U.S. dairy firms and how their domestic
Dobson, William D.
core   +1 more source

Biosurfactants production from cheese whey

, 2008
Biosurfactants are molecules that exhibit pronounced surface and emulsifying activities, produced by a variety of microorganisms. A host of interesting features of biosurfactants, such as higher biodegradability, lower toxicity, and effectiveness at extremes of temperature, pH and salinity; have led to a wide range of potential applications in the ...
Rodrigues, L. R., Teixeira, J. A.
openaire   +1 more source