Results 71 to 80 of about 59,210 (228)

The quality of low processed dairy products

Biotechnology in Animal Husbandry, 2005
nema
Tadeusz Grega, Marek Sady, Dorota Najgebauer, Jacek Domagala, Bartlomiej Faber   +4 more
openaire   +2 more sources

High pressure processing of milk and dairy products

, 1999
The application of high-pressure processing to foods has attracted considerable research and commercial interest in recent years. High pressure disrupts non-covalent bonds in macromolecules, such as proteins and polysaccharides, causing denaturation ...
Deeth, H. C, Datta, N, Datta, Nivedita, Deeth, HC   +3 more
core  

Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC–MS analysis

Food Chemistry: X
This study integrated electronic nose (E-nose) and HS-SPME-GC–MS with odor activity value (OAV) analysis to characterize flavor profiles of fermented mixed soymilk.
Lina Zong, Hengxian Qu, Wenqiong Wang, Dawei Chen, Yunchao Wa, Yujun Huang, Ruixia Gu   +6 more
doaj   +1 more source

Dairy Food Consumption, Production, and Policy in Japan [PDF]

We explore and investigate Japanese dairy markets. We first provide an overview of consumer demand and how it evolved after World War II. Using historical data and econometric estimates of Japanese dairy demand, we identify economic, cultural, and ...
Campo, Isabelle Schluep, Beghin, John C.
core  

Dairy Food Consumption, Production, and Policy in Japan, August 2005

, 2005
We explore and investigate Japanese dairy markets. We first provide an overview of consumer demand and how it evolved after World War II. Using historical data and econometric estimates of Japanese dairy demand, we identify economic, cultural, and ...

core  

Evaluation of chemical amendments to control phosphorus losses from dairy slurry

, 2011
peer-reviewedLand application of dairy slurry can result in incidental losses of phosphorus (P) to runoff in addition to increased loss of P from soil as a result of a buildup in soil test P (STP). An agitator test was used to identify the most effective
Brennan, Raymond B., Fenton, Owen, Rodgers, M., Healy, Mark G.   +3 more
core   +1 more source

Listeria monocytogenes: An Inconvenient Hurdle for the Dairy Industry

, 2023
Listeria monocytogenes is an opportunistic pathogen that affects specific groups of individuals, with a high mortality rate. The control of L. monocytogenes in dairy industries presents particular challenges, as this bacterium is capable of adhering and ...
Virgínia Farias Alves, Felipe Alves de Almeida, Uelinton Manoel Pinto, Mariana Medina Medeiros, Bruna Ribeiro Miranda, Alessandra Casagrande Ribeiro   +5 more
core   +1 more source

Evaluating the probiotic effects of spraying lactiplantibacillus plantarum P-8 in neonatal piglets

BMC Microbiology
Background Gut microbes play an important role in the growth and health of neonatal piglets. Probiotics can promote the healthy growth of neonatal piglets by regulating their gut microbes.
Guoqiang Yao, Zhixin Zhao, Chengcong Yang, Bin Zuo, Zhihong Sun, Junjun Wang, Heping Zhang   +6 more
doaj   +1 more source

Structural Change in the U.S. Dairy Industry: Growth in Scale, Regional Shifts in Milk Production and Processing, and Internationalism [PDF]

Structural changes in the U.S. dairy industry from the early 1980s to the late 1990s included familiar increases in concentration, industry adjustments to serve large supermarkets, the emergence of two national fluid milk firms (Suiza Foods and Dean ...
Dobson, William D., Christ, Paul
core  

An overview of the Turkish dairy sector

, 2017
WOS: 000411009300001This review provides information about the milk and milk products sector in Turkey. The Turkish food and agricultural sector has 24,000 enterprises, of which 18%, some 4,320 enterprises, are in the dairy sector.
Kyrdar, Seval Sevgi, Karaca, Oya Berkay
core