Results 151 to 160 of about 53,691 (308)
Formulation and Quality Evaluation of Yoghurts From Tigernut, Soybean and Cow Milk Blends
Legume Science, Volume 7, Issue 3, September 2025.ABSTRACT The high cost of dairy milk imports in many sub‐Saharan African countries and growing consumer demand for health‐promoting foods have fuelled interest in using plant‐based milk for yoghurt production. This study examined the qualitative characteristics of yoghurts made from tigernut, soybean and cow milk blends, compared with 100% cow milk ...
Adeyemi Ayotunde Adeyanju +5 more
wiley +1 more source
Improvement of Energy Efficiency for Wastewater Treatment [PDF]
, 2009 Wastewater treatment requires the elimination of pathogens and reduction of organic matter in the treated sludge to acceptable levels. One process used to achieve this is Autothermal Thermophylic Aerobic Digestion (ATAD), which relies on promoting non ...
Burke, M. +9 more
core
Sustainable Food Proteins, Volume 3, Issue 3, September 2025.Extrapolation of dry fractionation yield values and protein and starch levels of fine and coarse fraction of faba bean genotypes Fabelle, Malik, and Snowbird grown in three locations (Kamsack, Outlook and Saskatoon) and 2 years (2018 and 2019) shows that the low‐vicine and convicine genotype Fabelle can give comparatively higher protein levels with ...
Janitha P. D. Wanasundara +4 more
wiley +1 more source
Microorganism study - Systematic description and key to isolants from Mexico Progress report [PDF]
Systematic description and key to actinomycetes and Bacillus isolants from Mexican ...
Bollen, W. B.
core +1 more source
The Influence of Pasteurization and Diet of the Cow on the Anti-Scorbutic Potency of the Milk
, 1924 T. M. Olson, Lynn Copeland
openalex +1 more source
Sustainable Food Proteins, Volume 3, Issue 3, September 2025.Buffalo (Bubalus bubalis) production represents a sustainable alternative to meet the growing demand for high‐quality proteins. Particularly, buffalo milk stands out for its excellent nutritional profile and technological potential, making it a valuable resource for the dairy industry.
Franco Emanuel Vasile +4 more
wiley +1 more source
Veterinary Medicine and Science, Volume 11, Issue 5, September 2025.Five hundred samples (250 milk and 250 blood samples) were collected by using a simple random sampling method. Following collection, blood was let to clot by being left undisturbed at room temperature for 15–30 min, and serum was separated by centrifugation. Extraction of DNA from milk and blood was performed accordingly.
Md. Atik Faysal +8 more
wiley +1 more source
The Cellular Test for Pasteurized Milk under Practical Conditions
, 1919 W. D. Frost, Genevieve D. Moore
openalex +1 more source
Undergraduate Journal of Mathematical Modeling: One + Two, 2013 We determined the time it takes milk, which is heated from 60°F to 150°F, to achieve pasteurization and compared this result with the standard pasteurization process of heating milk at a constant temperature of 150°F for 30 minutes. Instead of directly quantifying the bacterium population, we considered the bacteria to milk concentration ...
openaire +5 more sources