Results 51 to 60 of about 179,821 (344)

Milk Nitrogenous Components as Measured by Near Infrared Spectroscopy-study on the repeatability for Predicting Different Population Samples [PDF]

, 1999
The study on the use of near infrared reflectance spectroscopy (NIRS) analysis for measuring milk nitrogenous components (crude protein, true protein, casein and milk urea nitrogen (MUN)) was carried out using one hundred seventy milk samples collected ...
Agung PURNOMOADI, Nishida, Takehiro, Purnomoadi, Agung, Higuchi, Kouji, Enishi, Osamu, Nonaka, Itoko, Terada , Fuminori, Osamu ENISHI, Koichiro UEDA, Kouji HIGUCHI, Takehiro NISHIDA, Ueda, Koichiro, Kurihara , Mitsunori, Keshab Kumar BATAJOO, Batajoo, Keshab Kumar, Mitsunori KURIHARA, Itoko NONAKA, Fuminori TERADA   +17 more
core   +1 more source

Feeding a High Concentrate Diet Down-Regulates Expression of ACACA, LPL and SCD and Modifies Milk Composition in Lactating Goats.

PLoS ONE, 2015
High concentrate diets are fed to early and mid-lactation stages dairy ruminants to meet the energy demands for high milk production in modern milk industry.
Hui Tao, Guangjun Chang, Tianle Xu, Huajian Zhao, Kai Zhang, Xiangzhen Shen   +5 more
doaj   +1 more source

Validation of mid-infrared spectrometry in milk for predicting body energy status in Holstein-Friesian cows [PDF]

, 2012
Cow energy balance is known to be associated with cow health and fertility; therefore, routine access to data on energy balance can be useful in both management and breeding decisions to improve cow performance.
McParland, S., McParland, S, Lewis, E., Coffey, M. P., O'Donovan, M, O'Neill, B, O'Neill, B., Berry, D. P., Wall, E; id_orcid, Berry, DP, McCarthy, B, Lewis, E, McCarthy, B., Wall, E., Coffey, MP, Banos, G., Banos, G; id_orcid, O'Donovan, M.   +17 more
core   +1 more source

Short communication: Determination of the whey protein index in milk protein concentrates [PDF]

Journal of Dairy Science, 2019
Milk protein concentrates are common ingredients in the dairy industry, with varying processing histories and composition. The objective of this research was to determine the feasibility of using the whey protein nitrogen (WPN) index, a well-established index for skim milk powder and nonfat dry milk, as a quality parameter for milk protein concentrates.
Zhao, Zhengtao, Corredig, Milena, Gaygadzhiev, Z.   +2 more
openaire   +2 more sources

Influence of sodium hexametaphosphate addition on the functional properties of milk protein concentrate solutions containing transglutaminase cross-linked proteins

International Dairy Journal, 2020
The functional properties of milk protein concentrate (MPC) powders are often hindered by their poor solubility. Calcium chelating salts have been shown to improve powder solubility, but generally their action contributes to higher viscosity due to ...
O. Power, M. Fenelon, J. O’Mahony, N. McCarthy   +3 more
semanticscholar   +1 more source

Short communication: Effect of pH on the heat stability of reconstituted reduced calcium milk protein concentrate dispersions.

Journal of Dairy Science, 2020
This study aimed to investigate the heat stability of dispersions from reconstituted reduced-calcium milk protein concentrate (RCMPC) with 80% protein or more.
V. Sunkesula, A. Kommineni, G. Meletharayil, C. Marella, L. Metzger   +4 more
semanticscholar   +1 more source

Merging and characterising phenotypic data on conventional and rare traits from dairy cattle experimental resources in three countries [PDF]

, 2012
peer-reviewedThis study set out to demonstrate the feasibility of merging data from different experimental resource dairy populations for joint genetic analyses.
Coffey, M.P., Veerkamp, Roel F., Coffey, M. P., Veerkamp, RF, Berry, D.P., Berry, D. P., Berry, DP, Wall, E; id_orcid, Wall, E., Veerkamp, R.F., Coffey, Mike P., Veerkamp, R. F., Coffey, MP, Banos, G., Banos, G; id_orcid, Berry, Donagh   +15 more
core   +1 more source

A STUDY ON WHEYLESS, SOFT CHEESE MANUFACTURE. [PDF]

Journal of Food and Dairy Sciences, 2015
The objective of this study was to compare between wheyless cheese and traditional soft cheese made from buffalo’s milk. The chemical composition of cheese was also demonstrated as the ripening period progressed.
R. Hassabo, H. Hattem
doaj   +1 more source

Whey Protein Concentrate as a Milk Extender

Journal of Dairy Science, 1976
Abstract Whey protein concentrates, having a gross composition equivalent to that of skim milk, were prepared from cheese whey by ultrafiltration and were evaluated as a milk extender. Nutritional and organoleptic data indicate acceptability for such use. Ash values generally were lowered by ultrafiltration averaging 10.5% for cottage cheese whey and
F.E. McDonough, J.A. Alford, M. Womack
openaire   +1 more source

Human milk processing and its effect on protein and leptin concentrations

Zeitschrift für Geburtshilfe und Neonatologie, 2023
(1) Background: For the storage of human milk (HM), freezing, thawing, and/or pasteurization are routinely used in neonatal intensive care units. We aimed to analyze the effects of different HM processing types on the nutritional contents in HM, adipose tissue, and the neuroprotection markers leptin and adiponectin.
Christoph Binder, Sabina Baumgartner-Parzer, Liliana-Imi Gard, Angelika Berger, Alexandra Thajer   +4 more
openaire   +2 more sources