Results 221 to 230 of about 350,606 (344)
Trade liberalization, market reforms and competitiveness of Indian dairy sector [PDF]
From chronic shortages of milk, India has emerged today as the largest producer of milk in the world crossing 80 million tonnes. This has been achieved largely through a smallholder economy in which "Operation Flood", one of the world's largest dairy ...
Gulati, Ashok, Sharma, Vijay Paul
core
Food Safety and Health, EarlyView.This study investigated various properties of milk‐derived bioactive peptides fermented using different strains of Lactobacillus and Pediococcus species. Results revealed that microbial fermentation of cow milk enhanced peptide production, leading to improved ACE‐inhibition and antioxidant properties, thereby making fermented milk a valuable source of ...
Nikita Singh, Smriti Gaur
wiley +1 more source
Suitability of sludges from dairy and paper industries for growth and reproduction of Eisenia andrei
, 1999 César Elvira +2 more
openalex +1 more source
The Changing Face of Milk Production, Milk Quality and Milking Technology in Brazil [PDF]
This introductory paper gives an overview of milk production in Brazil and discusses a series of recent regulations implemented to improve milk quality with the purpose of asserting the Brazilian dairy industry as a competitor on the international market.
Cook, Nigel +3 more
core +1 more source
Using Probiotic Consortium to Poultry Feed as a Substitute for Antibiotic Growth Promoters
Food Safety and Health, EarlyView.Probiotic poultry feed to improve broiler performance. ABSTRACT Antibiotic growth promoters (AGPs), once integral to poultry feed formulations for their growth‐enhancing properties, are increasingly associated with the emergence of antibiotic‐resistant strains, posing a significant threat to animal and human health.
Md. Nur Hossain +5 more
wiley +1 more source
Enhanced textural properties of milk-low acyl gellan dual gels by exogenous calcium
Applied Food ResearchDesigning milk protein-hydrocolloids based composite gels is widely accepted strategy to enhance the yogurt texture and stability in the dairy industry. In this study, whole milk and low acyl gellan (LAG) were used to form double network gels induced by ...
Jing Wang +6 more
doaj
Staphylococcus aureus Exotoxins and Their Detection in the Dairy Industry and Mastitis. [PDF]
Toxins (Basel), 2020 G Abril A +6 more
europepmc +1 more source
Discrimination of Dairy Industry Isolates of the Lactobacillus casei Group [PDF]
, 2006 Ankur R. Desai +2 more
openalex +1 more source