Forming technological traits of dry milk

Improving Curd-Forming Properties of Homogenized Milk

The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin

The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used to produce dry-cured loins. The dry-cured loins were assessed at 30, 60, and 90 days of ripening for the aforementioned characteristics. Our results showed that the water activity (aw) decreased (p<...

To Dry Treat or Not to Dry Treat: Managing Dry off to Produce High Quality Milk

KEY TAKE HOME POINTS 1. The purpose of dry cow therapy is both therapeutic and prophylactic; selective DCT is aimed only at therapeutic aims 2. Cows that maintain persistent subclinical infections across the dry period are at greater risk of subclinical and clinical mastitis and reduced milk yield during the subsequent lactation 3. Few mastitis pathogens are resistant to most antimicrobials use...

Mastitis impact on technological properties of milk and quality of milk products—a review

The consequences of mastitis on the technological properties of milk and on the quality of milk products are widely reported in the literature. Besides, recent advances have shed light on the mechanisms involved in the udder response and subsequent milk changes in mastitis cases. This review gives an update on the literature regarding the impact of mastitis on milk composition and processing pr...

Milk proteomics Linking genetic and isoform variation of milk proteins to technological properties of bovine milk PhD thesis