Palaeoproteomic and genetic insights into millennial-scale dairy consumption in Armenia [PDF]
iScienceSummary: Dairy products are a key component of diet in Armenia today, yet the origins of milk consumption, its historical development, and genetic adaptations related to milk digestion remain understudied.
Mariya Antonosyan +30 more
doaj +2 more sources
From bowls to pots: The dairying revolution in Northwest Turkey, a view from Barcın Höyük, 6600 to 6000 BCE. [PDF]
PLoS ONEResearch has identified Northwest Turkey as a key region for the development of dairying in the seventh millennium BCE, yet little is known about how this practice began or evolved there.
Hadi Özbal +10 more
doaj +3 more sources
Assessment of hygienic and sanitation practices among poultry butchers in selected Municipality areas of Assam (India) [PDF]
Journal of Veterinary and Animal Sciences, 2022 A study was conducted in Dhubri and Biswanath Chariali Municipality areas to assess the adoption of hygienic and sanitation practices being followed by poultry butchers.
R. Islam, S. Islam, M. Rahman
doaj +1 more source
RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES [PDF]
Journal of Food and Dairy Sciences, 2004 The sHeet of heat treatment and addiUon of v they protein concentrates (WPC) solution (3% protein) on the meological properties of acid skim milk gels was investigated. Milk samples were pasteurized, boiled and UHT treated.
Hala EI-Dln, NadIa v, A. Farrag
doaj +1 more source
THE FEASIBILITY OF USING SOME WHEY PROTEINS CONCENTRATE PREPARATIONS IN MANUFACTURE OF INFANT FORMULA [PDF]
Arab Universities Journal of Agricultural Sciences, 2005 Different types of whey proteins concentrate (WPC) were prepared in Brewaster Dairy pilot plant at Ohio State Univ. USA and used for formulating an infant formula and compared with Alacen 841 (Commercial WPC) as control to select the best WPC ...
A.M. Hassan Fatma, +2 more
doaj +1 more source
Impact of Etenia 457 and Sativoside on Ice Cream Properties [PDF]
Journal of Food and Dairy Sciences, 2020 The main target of this study was preparing Ice cream more suitable for people who need low fat and low lactose in their diet. Four treatments beside control sample were achieved.
Nada B. F. E. Elsabea +2 more
doaj +1 more source
ENHANCING RIPENING OF EGYPTIAN CHEESE VARIETIES: (A REVIEW) [PDF]
Journal of Food and Dairy Sciences, 2006 This article was carried out to discuss the previous research about accelerating ripening of the main types of Egyptian cheese varieties, Ras cheese and Oomiati cheese.
M. EI - Senaity, Nawal. Ahmed,
doaj +1 more source
Making Zabadi from Cow’s Milk by Adding Different Concentrations of Goat’s Protein [PDF]
Journal of Food and Dairy Sciences, 2018 Cow’s milk sample were analysed for fat, protein, lactose and total solids were determined. Yoghurt manufacture from cow’s milk which separated into three replicates treatments as well as goat’s protein additive with 0, 1, 2 and 3%.
Amera Al-Rahmany +3 more
doaj +1 more source
NUTRITIVE VALUE OF TRADITIONAL AND ULTRAFILTRATION TECHNIQUE OF DOMIATI CHEESE [PDF]
Journal of Food and Dairy Sciences, 2000 Domiati cheese was manufactured using traditional method and UF-technique. All fresh samples of Domiati cheese were evaluated for the appearance, flavour, richness, spreadability and overall acceptance.
M. El-Senaity, N. Abd-Rabou,
doaj +1 more source
Bioimpedance sensor to detect water content in milk based on van Der Pauw method
IET Nanobiotechnology, 2021 Milk fraud poses serious problems for the dairy industry and consumers' health. The main aim of this study was to reveal the effect of water added to milk by measuring its electrical impedance spectrum.
Masoomeh Ashoorirad +2 more
doaj +1 more source