Results 1 to 10 of about 27,275 (257)

Associations Between Feeding Management Practices Across Lactation and Goat Milk Composition in Semi-Intensive Systems: A Structural Equation Modeling Approach [PDF]

Animals
Goat milk composition is an important determinant of the nutritional, technological, and economic value of dairy products and is influenced by feeding management. This study examined the associations between feeding practices implemented during different
Vasileios Alexandridis, Eleni Malissiova, Natalia Vasileiou, Dimitrios Kantas   +3 more
doaj   +2 more sources

Investigation of the Effect of Starter type and Formulation on Physicochemical and Sensory Properties of Concentrated Yoghurt Using Mixture Design and Two-stage Clustering Method [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2021
In this study, the effect of starter type (probiotic and non-probiotic), milk (58 to 80%), cream (1 to 33%), whey powder (3 to 7%) and milk protein concentrate (6 to 12%) on acidity, pH, viscosity and sensory properties (flavor, color, texture and ...
Hassan Rashidi, Morteza Kashaninejad, Marzieh Bolandy, Samane Ghaffary   +3 more
doaj   +1 more source

Rumen bacterial community, indicators of reproduction and milk productivity at different levels of protein concentrate in the diets of dairy cows [PDF]

E3S Web of Conferences, 2021
The use of new sources of by-pass protein in the cow diets to optimize milk production and herd reproduction performance indicators in modern economic conditions is relevant.
Buryakov Nikolay, Laptev Georgi, Buryakova Mariya, Ilina Larisa, Aleshin Dmitry   +4 more
doaj   +1 more source

Protein Preparations as Ingredients for the Enrichment of Non-Fermented Milks

Foods, 2022
Milk enriched with functional ingredients of milk proteins delivers health and nutritional benefits, and it can be particularly recommended to consumers with increased protein requirements.
Katarzyna Kiełczewska, Aneta Dąbrowska, Marika Magdalena Bielecka, Bogdan Dec, Maria Baranowska, Justyna Ziajka, Yang Zhennai, Justyna Żulewska   +7 more
doaj   +1 more source

Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients [PDF]

مجله پژوهش‌های علوم و صنایع غذایی ایران, 2018
In this study, a mixture of milk protein concentrate, whey protein concentrate, skim milk powder, soymilk, margarine, butter and water was used for production of recombined UF-Feta cheese analogue.
Aliakbar Gholamhosseinpour, مصطفی مظاهری تهرانی, سید محمد علی رضوی   +2 more
doaj   +1 more source

EFFECT OF REINFORCEMENT RICOTTA CHEESE BY SKIM MILK POWDER AND MILK PROTEIN CONCENTRATE POWDER ON THE QUALITY OF THE CHEESE TARGET DURING STORAGE. [PDF]

Journal of Food and Dairy Sciences, 2015
Ricotta cheese was made from acidified skim milk by yogurt starter at pH 5.8- 5.9 and adding different concentration of skim milk powder and milk protein concentrate.
M. Refaey, M. Abdel-Aziz, E. EL-Sokkary, M. Gomaa   +3 more
doaj   +1 more source

Fermented Rubber Seed Kernel with Yeast in the Diets of Tropical Lactating Dairy Cows: Effects on Feed Intake, Hematology, Microbial Protein Synthesis, Milk Yield and Milk Composition

Veterinary Sciences, 2022
The objective of the present study was to analyze the effects of yeast-fermented rubber seed kernels (YERSEK) on the feed intake, hematology, microbial protein synthesis, milk yield, and milk composition in dairy cows. Six crossbred Holstein Friesian (HF)
Thanaporn Ouppamong, Nirawan Gunun, Chayapol Tamkhonburee, Pichad Khejornsart, Chatchai Kaewpila, Piyawit Kesorn, Thachawech Kimprasit, Anusorn Cherdthong, Metha Wanapat, Sineenart Polyorach, Suban Foiklang, Pongsatorn Gunun   +11 more
doaj   +1 more source

Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality. [PDF]

Journal of Food and Dairy Sciences, 2017
Ice-cream was made by partial substitution of skim milk powder (T1:75%skim milk powder: 25%whey protein concentrate,T2: 75%skim milk powder: 25%soy bean protein,T3:50%skim milk powder: 50%whey protein concentrate,T4: 50%skim milk powder: 50%soy bean ...
M. Gomaa, A. Abdel-Salam, M. Abdel-Aziz
doaj   +1 more source

Quality and Quantity of Dairy Cow Milk Production in View of Differences in Concentrate Use at KUD Kertajaya Kandangan, Kediri Regency, East Java

Journal of Applied Veterinary Science and Technology, 2023
Background: Differences in the use of concentrates in dairy cows cause differences in the quantity and quality of milk produced. Purpose: To compare the quality and quantity of milk between dairy cows fed concentrate A and concentrate B.
Oriza Cahya Rahmadiati, Siti Eliana Rochmi, M. Gandul Atik Yuliani, Anwar Ma'ruf, Miyayu Soneta Sofyan, Agung Budianto Achmad, Dony Chrismanto   +6 more
doaj   +1 more source

Different protein sources in concentrate feed for dairy cows affect cheese-making properties and yield

Journal of Dairy Science, 2023
: Soybean meal (SBM) is a commonly used protein source in feed. Yeast microbial protein could be used as a substitute for SBM, but its effect on cheese-making properties and yield is not known.
M.A. Olsen, S. Ferneborg, S.G. Vhile, A. Kidane, S.B. Skeie   +4 more
doaj   +1 more source