Results 81 to 90 of about 59,210 (228)
Gut microbiota: a potential target for hyperuricemia and gout
Food Science and Human WellnessModern lifestyle and diet have increased the incidence rate of uric acid (UA) metabolism-related diseases like hyperuricemia (HUA) and gout, posing heavy economic burden to individual patients and their families and the society.
Feiyan Zhao +5 more
doaj +1 more source
Solar energy use for energy savings in dairy processing plants
, 2007 New Zealand is one of the world’s largest producers of dairy products and has a climate with high levels of solar radiation; however, the use of solar energy in the dairy processing industry has received limited attention.
Duke, Mike, Anderson, Timothy Nicholas
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Determination of EDTA in dairy wastewater and adjacent surface water [PDF]
, 2008 —An HPLC-UV analytical method was developed to determine ethylenediaminetetraacetic acid (EDTA) in dairy wastewater and surface water. The optimizing separation was achieved by reversed–phase ion-pair liquid chromatography on a C18 column using methanol ...
Xie, Congmin Z. +3 more
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, 2014 Milk coagulation is an important processing trait, being the basis for production of both cheese and fermented products. There is interest in including technological properties of these products in the breeding goal for dairy cattle.
Gustavsson, Frida +13 more
core +1 more source
Frontiers in MicrobiologyExopolysaccharides (EPSs), which are produced by lactic acid bacteria, have been found to improve the texture and functionality of fermented dairy products.
Yuenan Wang +20 more
doaj +1 more source
Polybrominated Biphenyls in Raw Milk and Processed Dairy Products
Journal of Dairy Science, 1977 Milk from four dairy herds identified by the Michigan Department of Agriculture as containing less than .3 ppm (fat basis) physiologically incorporated polybrominated biphenyls was processed individually into cream, skim milk, butter, and stirred curd cheese. Pasteurized and freeze-dried whole milk, skim milk, and cream, spray-dried whole milk and skim
T, Murata, M E, Zabik, M, Zabik
openaire +2 more sources
Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products
Processing results in several kinds of dairy products with variable properties and shelf lives that preserve and often enhance the unique nutritional and biological value of milk [...
Golfo Moatsou
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A Study on the Economics of Milk Processing in a Dairy Plant in Haryana
The economics of manufacturing of different dairy products, viz. ghee, full-cream milk, standardized milk, toned milk, double-toned milk, skimmed milk and ice-cream (processing only) have been reported.
Chauhan, A.K. +3 more
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Effect of Carbon Source on Cell Viability during Culture of Bifidobacterium longum subsp. infantis
Shipin gongye ke-jiBifidobacterium exhibits distinct physiological subpopulations during cultivation, which influences its metabolic activity and enhancement of the number of viable bacteria. This study focused on Bifidobacterium longum subsp.
Xiaoyuan ZHANG +8 more
doaj +1 more source
Seasonality in the Irish dairy processing industry
The dairy landscape in the Republic of Ireland is characterized by pastoral spring-calving systems and a bell-shaped milk production curve. This seasonality at producer level initiates various implications at processor level, such as poor utilization of ...
Heinschink, Karin E. +2 more
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