Results 1 to 10 of about 91,218 (256)

Effects of different types of milk consumption on type 2 diabetes and the mediating effect of AA: A Mendelian randomization study of East Asian populations

Journal of Dairy Science
: There is currently a lack of research examining the association between the consumption of different dairy products and type 2 diabetes (T2D) in East Asian populations.
Qing-Ao Xiao, Lin Chen, Xiao-Long Li, Qiang Han, Hai-Tao Li, Xiao-Ling Zhang   +5 more
doaj   +1 more source

The Effect of Skim Milk Concentration on Sensory Quality and pH of Probiotic Yoghurt Added with Red Dragon Fruit (Hylocereus polyrhizus)

Jurnal Ilmu dan Teknologi Hasil Ternak, 2020
Probiotic yoghurt is one of dairy products that has benefits to the human health. This research aimed to understand the effect of skim milk concentration on the sensory quality traits and pH of probiotic yoghurt added with red dragon fruit (Hylocereus ...
Asterias Hafiizha, Indira Lanti Kayaputri, Tensiska Tensiska, Nur Risma Amalia   +3 more
doaj   +1 more source

Storage evaluation of a functional food with skimmed milk enriched with fatty acids of Sacha Inchi (Plukenetia volubilis L.)

Agroindustrial Science, 2018
The aim of this study was obtain a semi skim milk enriched with sacha inchi oil (Plukenetia volubilis L.), with sensory acceptability and a suitable storage container. The raw materials used were: fresh semi skim milk of creole cow and virgin sacha inchi
Patrick García, Aníbal Quinteros, Patricia García, Julio Chumacero, Publio Castro   +4 more
doaj   +1 more source

Children's perceptions of fluid milk with varying levels of milkfat

Journal of Dairy Science, 2022
: Schools participating in federal meal programs are limited to serving skim or low-fat (≤1%) flavored and unflavored milk. Few studies have directly addressed child perceptions and preferences for milk containing different amounts of milkfat.
H.M. Keefer, L.R. Sipple, B.G. Carter, D.M. Barbano, M.A. Drake   +4 more
doaj   +1 more source

Price changes of dairy products in the European Union

Agricultural Economics (AGRICECON), 2021
This article presents changes in the prices of milk and other dairy products in the European Union (EU). First, the descriptive statistics of the prices of milk and dairy products are presented, and then correlation and regression analyses were conducted
Aneta Bełdycka-Bórawska, Piotr Bórawski, Marta Guth, Andrzej Parzonko, Tomasz Rokicki, Bogdan Klepacki, Marcin Wysokiński, Agnieszka Maciąg, James William Dunn   +8 more
doaj   +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

PENGARUH SUPLEMENTASI FILTRAT KECAMBAH KACANG HIJAU (Phaseolus radiatus L.) TERHADAP KUALITAS SEMEN SAPI SIMMENTAL DALAM PENGENCER SKIM MILK PADA SUHU DINGIN

Jurnal Ternak Tropika, 2016
Penelitian ini bertujuan untuk mengetahui pengaruh suplementasi filtrat kecambah kacang hijau dalam pengencer skim milk terhadap kualitas semen sapi Simmental pada suhu dingin.
Ayu Melia Sades, Nurul Isnaini, Sri Wahjuningsih   +2 more
doaj   +1 more source

Intestinal neuroendocrine cells exposed to skim milk powder with a high content of Maillard reactants show an attenuated secretion of incretins

Journal of Dairy Science
: Incretins such as glucagon-like-peptide 1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP) play crucial roles in postprandial glucose management.
Mona Landin-Olsson, Birgitte Ekholm, Charlotte Erlanson-Albertsson, Cecilia Holm   +3 more
doaj   +1 more source

Mutu Organoleptik dan Total Bakteri Asam Laktat Yogurt Sari Jagung dengan Penambahan Susu Skim dan Karagenan

Jurnal Ilmu dan Teknologi Hasil Ternak, 2018
The objective of this research was to analyze sensory evaluation quality and total lactic acid bacteria of corn yogurt added with skim milk and carrageenan.
Premy Puspitawati Rahayu, Ria Dewi Andriani   +1 more
doaj   +1 more source

Karakteristik Fisikokimia Yogurt Tanpa Lemak dengan Penambahan Whey Protein Concentrate dan Gum Xanthan

Agritech, 2018
Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer.
Mohamad Djali, Syamsul Huda, Lovita Andriani   +2 more
doaj   +1 more source