Czech Journal of Animal Science, 2013 Two concentrates, one protein-rich and one based on cereals, were combined with two silages with a crude protein content of 17 and 13% of dry matter (DM), respectively to give four different diets for dairy cows.
M. Johansson +6 more
doaj +2 more sources
THE INFLUENCE OF MILK PROTEIN CONCENTRATE ON PROPERTIES OF HYDROCOLLOIDS
Современная наука и инновации, 2022 The article presents the results of studies of the joint use of milk protein and polysaccharide gelators. It has been established that the addition of milk protein concentrate to kappa-carrageenan and xanthan gum solutions improves the functional ...
Elena Karlenovna Tunieva +2 more
doaj +1 more source
Fortified Protein Concentrate Based on Milk Whey
Техника и технология пищевых производствUtilization and processing of milk whey have become a pressing problem for the dairy industry as a result of unprofitable production methods and the poor energy-saving industrial technologies.
Lebedeva Svetlana +4 more
doaj +2 more sources
Dietary Supplementation of Concentrate Improves Lactation Performance and Immune Function in Grazing Lactating Yaks Through Changes in Rumen Microbial Population and Metabolites [PDF]
MicroorganismsGrazing yaks often face protein deficiency due to low-quality pasture, which limits milk production. This study aimed to investigate the effects of varying protein levels in concentrate supplementation on lactational performance, immune function, and ...
Lu Sun +6 more
doaj +2 more sources
Effect of change in pH, heat treatment and diafiltration on properties of medium protein buffalo milk protein concentrate. [PDF]
J Food Sci Technol, 2019 Patil AT +6 more
europepmc +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 +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 +4 more
doaj +1 more source
Soyabean protein concentrate as parcial substitute of milk protein in milk replacers for calves
, 1999 Twenty four Holstein calves were alloted in a randomized block design, from 7 to 42 days of life. Four treatments, milk replacers used as the only feed source, were applied with several degrees of substitution of digestible protein from milk to soybean concentrate protein (SCP) (71% CP) as follows: (A) 100% of milk protein, (B) 80% of milk protein and ...
Alvarez, Júlio Cézar +2 more
openaire +3 more sources
Effect of change in pH of skim milk and ultrafiltered/diafiltered retentates on milk protein concentrate (MPC70) powder properties. [PDF]
J Food Sci Technol, 2018 Meena GS +4 more
europepmc +2 more sources
Journal of Dairy Science, 2023 Milk proteins can be used as encapsulation walls to increase the bioavailability of active compounds because they can bind hydrophobic, hydrophilic, and charged compounds.
X.P. Wang +7 more
semanticscholar +1 more source