Results 251 to 260 of about 1,043,065 (315)

Enterococci in Milk and Milk Products

Critical Reviews in Microbiology, 1991
Enterococci are widely distributed in nature. They gain entry into milk and milk products through the water supply, equipment, and insanitary and unhygienic conditions of production and handling. They have been incriminated as direct or indirect agents of disease. The evidence concerning their involvement is only circumstantial.
S K, Garg, B K, Mital
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The Milking Capacity of a Milking Robot

Journal of Agricultural Engineering Research, 1995
The automatic milking process is represented by means of a model which allows the factors affecting the capacity of an automatic milking system to be studied. The main factors investigated are the times required for cow movements, milking processes and robot motions. With one robot serving two stalls, the idle time of the robot arm was 54%.
Sonck, B.R., Donkers, H.W.J.
openaire   +1 more source

Milk and lactose-hydrolyzed milk

The American Journal of Clinical Nutrition, 1977
Seven females 18 to 26 years old (mean 23 years) who were lactose malabsorbers as determined by a lactose tolerance test were given two different test meals: 5 ml/kg body weight reconstituted nonfat dry milk and 5 ml/kg body weight reconsituted nonfat dry milk in which 92% of the lactose had been hydrolyzed to glucose and galactose.
D, Payne-Bose, J D, Welsh, H L, Gearhart, R D, Morrison   +3 more
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Staphylococci in milk and milk products

Journal of Applied Bacteriology, 1990
Identification des types de Staphylocoques dans les produits laitiers. Sources de contamination et voies de transmission au lait.
A, Gilmour, J, Harvey
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