Results 251 to 260 of about 194,817 (309)
Cobalt and Vitamin B12 in Dairy Cattle Nutrition: Requirements, Functions, and Interactions. [PDF]
Animals (Basel)Siregar M, Salas-Solis G, Faciola AP.
europepmc +1 more source
Effect of different levels of Fenugreek sprouts on rumen microbiota and milk yield in Hassani goats. [PDF]
Sci RepRabee AE +4 more
europepmc +1 more source
Impact of Viral Diseases on the Livestock Sector in Bangladesh. [PDF]
Vet Med IntSalauddin M +5 more
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Svenska lakartidningen, 2003
Milk is the first food of young mammals produced by the mammary glands of female mammals. It is a mixture of fat and high-quality protein in water and contains some carbohydrate (lactose), vitamins, and minerals. Milk and milk products may be obtained from different species, such as goats and sheep, although the focus of this chapter is on cow’s milk ...
Vickie A. Vaclavik +1 more
openaire +3 more sources
Milk is the first food of young mammals produced by the mammary glands of female mammals. It is a mixture of fat and high-quality protein in water and contains some carbohydrate (lactose), vitamins, and minerals. Milk and milk products may be obtained from different species, such as goats and sheep, although the focus of this chapter is on cow’s milk ...
Vickie A. Vaclavik +1 more
openaire +3 more sources
Mediterranean milk and milk products
European Journal of Nutrition, 2004Milk and dairy products are part of a healthy Mediterranean diet which, besides cow's milk, also consists of sheep's, goat's and buffalo's milk--alone or as a mixture---as raw material. The fat and protein composition of the milk of the various animal species differs only slightly, but in every case it has a high priority in human nutrition.
openaire +2 more sources
MILK AND MILK PRODUCTS | Microbiology of Dried Milk Products
2014The microbiology of dried milk products is governed by the quality of the raw material, the conditions employed during manufacture of the product, and any postprocessing contamination. Most dried milk now is produced by spray-drying, and therefore, other drying methods (e.g., roller-drying or freezedrying) are excluded from consideration in this ...
openaire +2 more sources
1987
Milk is the normal secretion of the mammary glands for the feeding of the young of mammals. In the United States, the primary milk in commerce is cow’s milk. The responsibility for insuring the quality of this food product rests primarily with the individual states rather than with the federal government. Consequently, legal definitions of milk are not
Leonard W. Aurand +2 more
openaire +1 more source
Milk is the normal secretion of the mammary glands for the feeding of the young of mammals. In the United States, the primary milk in commerce is cow’s milk. The responsibility for insuring the quality of this food product rests primarily with the individual states rather than with the federal government. Consequently, legal definitions of milk are not
Leonard W. Aurand +2 more
openaire +1 more source
2012
Proteins are the major bioactive components of milk with health benefits ranging from improved cardiovascular functions and cancer prevention to enhanced gut health and upregulated immune response. Whey proteins contain high levels of sulfur amino acids, which supplies cysteine for synthesis of glutathione, a potent cellular antioxidant compound.
openaire +1 more source
Proteins are the major bioactive components of milk with health benefits ranging from improved cardiovascular functions and cancer prevention to enhanced gut health and upregulated immune response. Whey proteins contain high levels of sulfur amino acids, which supplies cysteine for synthesis of glutathione, a potent cellular antioxidant compound.
openaire +1 more source
1983
The cow is the most efficient producer of milk. Cow’s milk is defined as “the lacteal secretion practically free from colostrum, obtained by the complete milking of one or more healthy cows, which contains not less than 8¼% of milk-solids-not-fat and not less than 3¼% of milkfat” (Federal Security Agency 1951).
openaire +1 more source
The cow is the most efficient producer of milk. Cow’s milk is defined as “the lacteal secretion practically free from colostrum, obtained by the complete milking of one or more healthy cows, which contains not less than 8¼% of milk-solids-not-fat and not less than 3¼% of milkfat” (Federal Security Agency 1951).
openaire +1 more source