Results 31 to 40 of about 12,720 (268)
Journal of Human, Earth, and Future, 2022 The Dairy-4-Future project focuses on improving the sustainability of dairy farming in the UK, Ireland, France, Spain, and Portugal. Improvement in dairying sustainability can be achieved by supporting and expanding the positive impacts and services that
C. Perrot +21 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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Dairying in Bundelkhand region of Uttar Pradesh: Constraints to realizing the potential
Indian Journal of Animal Sciences, 2020 Dairying in Bundelkhand region continues to play a central role in providing livelihood security and coping mechanism to mitigate risks of the resource poor farmers.
P. Rathod, S. Dixit
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Genomics of dairy fermentations [PDF]
Microbial Biotechnology, 2008 Microbes are used in the process of making industrial and artisanal fermented dairy products, such as cheese, yogurt, sour cream and fermented milks (Fig. 1). These microbes are predominately lactic acid bacteria (LAB), such as lactococci, lactobacilli and streptococci.
Siezen, R.J., Bachmann, H.
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CyTA - Journal of Food, 2019 Inulin and fish oil rich in omega-3 fatty acid were applied to yoghurt, kefir, and smearcase made from goat and sheep milk, and their impact on fatty acid composition was investigated at 8°C throughout 40 days.
Attila Kiss +6 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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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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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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