Results 11 to 20 of about 8,453 (183)
Determinants of Productivity and Sustainability in Small-Scale Dairy Industries: Evidence From the Salale Zone of Oromia, Ethiopia. [PDF]
Vet Med SciSmall‐scale dairy productivity in Ethiopia is significantly shaped by socio‐economic, institutional and climatic factors. Education, land ownership, infrastructure and veterinary access enhance performance, while market inefficiencies, feed costs and climate variability constrain success, underscoring the need for integrated interventions to improve ...
Geleta GM.
europepmc +2 more sources
Animals, 2022 The demand for dairy products is ever increasing across the world. The livestock sector is a significant source of greenhouse gas (GHG) emissions globally.
Priyanath Jayasinghe +4 more
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Veterinary Medicine and Science, 2023 Background Models have been presented to evaluate the link between dairy farm production factors and their degree of association with production determinants.
Malede Birhan +3 more
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Journal of Lipid Research, 1971 Free or combined 3H-labeled fatty acids are converted to their methyl-14C esters or, if labeled with 14C, to their methyl-3H esters. For a given specific radioactivity of the methyl group, the nuclide ratio in the esters separated by GLC is a direct ...
C. Bishop +3 more
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Documenta Praehistorica, 2013 Previous research has identified the antiquity and chronology of dairying practices as beginning in the Near East and its subsequent spread across Europe.
Julie Dunne +5 more
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Dairy technology on the turn of the millennium
Acta Agriculturae Slovenica, 2000 In general, the incentive for developing new technologies is determined by a) the need for increased product safety, economy and protection of the environment for existing products; b) the demand of consumers and the market for new dairy products and for
Zdenko PUHAN
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INFLUENCE OF PARTICULATED WHEY PROTEIN CONCENTRATE ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF LOW FAT YOGHURT. [PDF]
Journal of Food and Dairy Sciences, 2002 The present work is concerned with the manufacture of low fat yoghurt using particulated whey protein concentrates (PWPC) as fat replacer. Experimental yoghurts milk contained 3.0% fat (control), 2% fat +10% PWPC, 1% fat + 20% PWPC and skim milk + 30 ...
A. Farrag,
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IMPROVING KEEPING QUALITY OF BUTTER BY UTILIZING MAILLARD REACTION PRODUCTS FROM HEATED WHEY [PDF]
Arab Universities Journal of Agricultural Sciences, 2007 The antioxidaitve activity of Maillard reaction products MRPs) from heated whey added to butter was investigated. The antioxidant efficiency changed with different concentrations of MRPs used during storage period at 45ºC. Peroxide val-ue, thiobarbituric
Mona Abd El-Gawad
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