Results 21 to 30 of about 242,756 (263)
Siliao yanjiu, 2021 Milk fat plays an important physiological role in human health. The level of milk fat determines the quality, flavor and nutritional value of milk. Therefore, milk fat ratio is very important to the quality of milk.
Peng-fei LI +6 more
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Impact of milk fat source and level on the productive performance of suckling goat kids [PDF]
Pesquisa Agropecuária BrasileiraThe objective of this work was to evaluate the food intake, nutrient digestibility, and weight gain of female suckling goat kids fed with goat and cow milk with different levels of fat. Thirty-two crossbred goats in the suckling phase were distributed in
Antônio Paulo de Oliveira Neto +2 more
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EFFECT OF BODY CONDITION SCORE ON MILK YIELD AND COMPOSITION OF BOKANI DAIRY COWS
The Iraqi Journal of Agricultural science, 2022 The study was conducted on the Erbil Dairy Herd of the Erbil city, to evaluate the effect of body condition score of Bokani dairy cow on milk composition.
Shireen. I. Izzadeen
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The anticarcinogenic potential of milk fat
Annals of Agricultural and Environmental Medicine, 2020 The anticarcinogenic potential of milk fat can be attributed to its antioxidant, anti-inflammatory, immunostimulatory properties as well as the presence of compounds with antimutagenic effects. In view of the high incidence of cancer the aim of this article was to review the literature concerning the biological activity of milk fat components ...
Grażyna Cichosz +2 more
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MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS [PDF]
Техника и технология пищевых производств, 2016 The article considers the aspects of fat base creation for milk-and-fat emulsion products taking into account the criteria of maximum approach of structural and rheological, physical and chemical factors and indices of nutritional value to the ...
Mamontov A.S. +3 more
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OPTIMIZATION OF PRESSING PARAMETERS FOR SOFT BIFIDUS-CONTAINING CHEESES
Harčova Nauka ì TehnologìâThis article presents the methodological foundations for optimizing the pressing parameters of fresh soft acid-rennet bifidus-containing cheeses using the Response Surface Methodology (RSM) and statistical analysis of experimental data in the Statistica ...
N. Tkachenko +4 more
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Revue d’Elevage et de Médecine Vétérinaire des Pays Tropicaux, 2002 Heritabilities, repeatabilities and genetic and phenotypic correlations among milk yield, fat yield and fat percentage were estimated using an animal model and 20,140 records of 11,618 Holstein-Friesian cows enrolled in the Moroccan official milk ...
I. Boujenane
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Seasonal and Milking-to-Milking Variations in Cow Milk Fat, Protein and Somatic Cell Counts
Notulae Scientia Biologicae, 2011 The first objective of this study was to examine milking-to-milking variations in milk fat, protein and SCC (somatic cell count). The second objective of this study was to examine variations of milk components (fat, protein and SCC) over a period of six ...
Elena Raluca PAVEL, Constantin GAVAN
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DEVELOPMENT OF HIGH-PROTEIN FUNCTIONAL YOGURT TECHNOLOGY AND ITS QUALITY AND SAFETY EVALUATION
Harčova Nauka ì TehnologìâThis work presents the results of developing a technology for a high-protein, health-oriented yogurt based on buttermilk with the addition of black elderberry (Sambucus nigra) and pear juices.
A. Trubnikova +4 more
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Journal of Dairy Science, 1973 Abstract Milk fat represents a loss of energy to the cow. This energy is potentially available for production of more milk when secretion of milk fat is suppressed by diet or by fatty acids unsuited to formation of milk glycerides. Full realization of this potential for greater milk production depends upon energy limiting milk production and upon ...
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