Results 81 to 90 of about 412,597 (262)
Animal Research and One Health, EarlyView.A population‐scale longitudinal transcriptomic atlas reveals how lactation stage and parity reshape systemic gene regulation in dairy cows. Multiomics‐inspired analyses uncover dynamic immune and metabolic adaptations that contribute to reproductive longevity and sustained productivity across the bovine lifespan.
Yangyang Shen +8 more
wiley +1 more source
Goat’s milk-derived bioactive components - a review
Mljekarstvo, 2018 A well balanced diet of modern population includes an increased consumption of products from goat’s milk, which has composition different from the commonly used cow milk.
Agata Biadała, Piotr Konieczny
doaj +3 more sources
Comparison of properties of plant-based milk and cow’s milk
Consumers are increasingly choosing foods that contain plant-based dairy analogues that are affordable and have high nutritional value, including macro and micronutrients and vitamins. Plant-based milk mimic the taste and consistency of cow’s milk. Plant-
Shemet, Vasylyna +3 more
core +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Ecotourism encourages environmentally friendly travel; however, little is known about the underlying value systems influencing travelers' choices and actions. This study uses a mixed‐method methodology that combines post hoc qualitative analysis with a large‐scale quantitative survey to examine the influence of multiple value dimensions on ...
Yuemeng Ge +4 more
wiley +1 more source
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The objective of current study was to find out the effect of Lactobacillus casei and Lactobacillus plantarum onto cow’s milk and soybean’s milk proportion to yoghurt quality.
Firman Jaya +2 more
doaj
Business Strategy and the Environment, EarlyView.ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen +2 more
wiley +1 more source
The Impact of Glycation on Protein Digestibility
ChemFoodChem, EarlyView.Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann +2 more
wiley +1 more source
Alteration of fatty acids content during cow's and goat's milk fermentation with ABT-2 culture
Mljekarstvo, 2005 In this paper, changes in composition and contents of each fatty acid during fermentation with ABT-2 culture were examined. The objective of this study was to determinate the increase of short (SCFA) and medium (MCFA) chain fatty acids in goat's and cow ...
Vedran Slačanac +4 more
doaj
Optimization of Cow’s Milk Processing into Milk Soap Bar on Small-Medium-Micro Enterprises (UMKM)
Equilibrium, 2018 The quality and quantity of cow’s milk produced were determined by the genetic, food, age, milking processing, and the treatment of cattle. The storability of fresh cow's milk tends to be short.
Ari Diana Susanti +2 more
doaj +1 more source
Lactic Microbiota and Metabolites in Raw Cow’s Milk: Implications for Consumer Health
This study explores the microbiota and metabolite profile of raw cow’s milk, analyzing the correlation between them and their potential impact on consumer health, focusing on factors like cow’s feeding regimen (conventional vs.
Hernández, Marta +8 more
core +1 more source