Results 101 to 110 of about 59,210 (228)

Selective Breeding in Organic Dairy Production

, 2009
Organic dairy farming started to take off in the early 1990s, when the European Union laid down organic standards for animal production. Until now, however, only incidental steps have been taken towards organic breeding and organic farmers mainly use ...
Nauta, W.J., Nauta, Wytze
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PRACTICABILITY OF PEF PROCESS IN DAIRY PRODUCTS

MANAS: Journal of Engineering, 2013
Süt ve süt ürünlerinde mikroorganizmalar ile bunların kontrol altına alınması ürün güvenliği ve kalitesini artırmaya yönelik olarak gıda işlemenin temel amacını oluşturmaktadır. Gıdaların mikrobiyolojik güvenliğini sağlamak amacıyla; pastörizasyon, sterilizasyon, kurutma ve koyulaştırma gibi ısıl işlemlerin kullanımı oldukça yaygındır.
YANGİLAR, Filiz, KABİL, Emre, YILMAZ, Fırat   +2 more
openaire   +2 more sources

Fermented dairy ingredients

, 2011
This chapter discusses various fermented milk products, especially mesophilic-acid-coagulated and thermophilic products, and their use as dairy ...
Kailasapathy, Kasipathy (R7935), Salampessy, Junus (R18986)   +1 more
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Dairy Powders Processing and Characterization

Milk and dairy products are naturally exposed to multiple microbiological, physical and biochemical degradations. Such products require one or more stabilization operations during processing and storing to ensure acceptable sanitary and sensory qualities
Ayadi, Mohamed, Mzoughi, Mondher, Zouari, Ahmed   +2 more
core   +1 more source

Financial Performance Value-Added Dairy Operations in New York, Vermont and Wisconsin

Federal, state and local governments have funded various efforts to support value added agriculture, often implicitly assuming that the enterprises would be profitable and that the transition from commodity producer to producer-processor-marketer ...
Stephenson, Mark W., Nicholson, Charles F.   +1 more
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Chinese Dairy Farm Performance and Policy Implications in the New Millennium [PDF]

China has significantly expanded its dairy cow numbers and increased its dairy processing capacity over the last five year in an attempt to meet increased demand for dairy products. China’s net imports of dairy products, however, has expanded at a growth
Hengyun Ma, Allan Rae, Les Oxley, Yiping Wu, Jikun Huang, Scott Rozelle, Shanmin Guo, Huacang Tang   +7 more
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The effect of infant formula–based powder containing milk fat globule membrane on the 4-kingdom cornerstone microbiota in the feces and the immune ability of suckling rats

Journal of Dairy Science
: Growing evidence demonstrates that the 4-kingdom intestinal microbiota (FKIM) play a critical role in improving the body's immune processes. Three batches of experiments were conducted to study the effects of infant formula–based powder (IFBP ...
Zihan Xia, Yushi Jin, Han Sun, Congcong Guo, Haiyan Xu, Longfei Zhang, Chenchen Zhang, Chengran Guan, Hengxian Qu, Yujun Huang, Wenlong Ma, Jilong Feng, Ruixia Gu, Dawei Chen   +13 more
doaj   +1 more source

Insomnia: the gut microbiome connection, prospects for probiotic and postbiotic therapies, and future directions

Journal of Advanced Research
Background: The gut microbiota is influenced by a complex interplay of factors including the host’s genetics, diet, and lifestyle. It plays a crucial role in regulating metabolic processes and is linked to various diseases. Growing evidence suggests that
Qiong Wu, Guangqi Gao, Lai-yu Kwok, Huimin Lv, Zhihong Sun   +4 more
doaj   +1 more source

A 100-Year Review: Yogurt and other cultured dairy products

, 2017
The history of the last 100 years of the science and technology of yogurt, sour cream, cultured butter, cultured buttermilk, kefir, and acidophilus milk has been one of continuous development and improvement.
Aryana, Kayanush J., Kayanush J. Aryana, Douglas W. Olson, Olson, Douglas W.   +3 more
core   +1 more source

Effects of Different Cooking-Stretching Methods on the Physical Properties, Microstructure and Casein Molecular Characteristics of Rushan Cheese Curd

Shipin gongye ke-ji
In order to investigate the effects of different cooking-stretching methods on the quality of Rushan cheese, using Rushan cheese curd as the object of study, the basic physicochemical properties, physical properties, microscopic and casein structures of ...
Lanjun ZHANG, Huimin LI, Faguang YANG, Xinyi LI, Rong TANG, Huihua TANG, Keyu ZHANG, Meijuan LI, Qiao SHI   +8 more
doaj   +1 more source