Results 21 to 30 of about 8,453 (183)
Analytical Chemistry, 2008 Researchers trace the earliest use of milk and milk products to the seventh millennium B.C.
openaire +2 more sources
Chemical Composition, Sensory Evaluation, Starter Activity and Rheological Properties of Cow and Coconut Milk [PDF]
Journal of Food and Dairy Sciences, 2016 The aims of this investigation were (1) to study the influence of mixing various levels of coconut milk to cow milk on the chemical composition, sensory evaluation and rheological properties, (2) to determine the activity of classic yoghurt and ABT ...
M. Shalaby +3 more
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EFFECT OF IRON FORTIFICATION ON THE QUALITY OF YOGHURT [PDF]
Journal of Food and Dairy Sciences, 2000 Sheep milk was used in making of yoghurt by a traditional method in five treatments. Yoghurt was manufactured without ferrous salts (control), the other four treatments of yoghurt were fortified by adding 10 and 20 mg.
M. El-Senaity,
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EFFECT OF PECTIN CONCENTRATION AND HOMOGENIZATION PRESSURE ON VISCOSITY AND SEDIMENT PERCENTAGE OF A PLAIN [PDF]
Journal of Food and Dairy Sciences, 2004 Acidic milk was prepared from skim milk powder that reconstituted in water to give 17% MSNF and the resultant milk was heated before culturing with L. delbmeckii subsp bulgaricus and S. salvarius subsp. them'ophilus.
A. Gad
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The development of dairying in Europe: potential evidence from food residues on ceramics
Documenta Praehistorica, 2002 Providing evidence of dairying is crucial to the understanding of the development and intensification of Neolithic farming practices in Europe, beyond the early stages of domestication.
Oliver E. Craig
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RELATIONSHIP BETWEEN TYPE OF BUTTER AND ITS RHEOLOGICAL PROPERTIES [PDF]
Journal of Food and Dairy Sciences, 2000 Fresh whole buffaloe, cow, mixed of buffaloe and cow, ewe and goat milk were separated to cream. Cream was divided into two parts, the first part was churned into sweet cream butter while the second part was fermented using starter and churned to ...
M. El-Din, M. El-Senaity,
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Transition to farming – transition to milk culture: a case study from Mala Triglavca, Slovenia
Documenta Praehistorica, 2013 In this paper, we discuss the transition to milk culture. While archaeological and biochemical data suggest that dairying was adopted in the Neolithic in Europe, archaeogenetic data show the absence of the allelic variant –13 910*T and very low lactase ...
Mihael Budja +5 more
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Plastic Purity and Sacred Dairy
The Copenhagen Journal of Asian Studies, 2022 By investigating the growing use of plastics within Mongolian dairying, this paper explores emerging microbial/social assemblages as they relate to local and imported ideas of purity and hygiene.
Björn Reichhardt +1 more
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Documenta Praehistorica, 2013 The ability to digest milk during adulthood (lactase persistence) is a genetically determined trait present only in humans. Its origin and diffusion are correlated with the development of pastoralism and the consumption of fresh milk.
Michela Leonardi
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