Milk Spoilage: Methods and Practices of Detecting Milk Quality
نویسندگان
چکیده
منابع مشابه
Study on the accuracy of milk amyloid A test and other diagnostic methods for identification of milk quality
Bulk tank somatic cell count (BTSCC) is a gold standard test for identification of milk quality, but its results are influenced by several interventional factors. Recently, application of acute phase proteins and especially milk amyloid A (MMA) has been considered as accurate parameters for milk quality study. The current research was done to evaluate the accuracy of MMA, BTSCC, fat, protein an...
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تعداد 20 رأس میش نژاد نائینی 6+-24 ماهه، با میانگین وزن 2/3-+40 کیلوگرم، همراه با 20 رأس بره های آنها در قالب طرح کاملا تصادفی اثر بتائین و مکمل سولفات بر خصوصیات شیر و پشم و عملکرد بره ها بررسی شد. میش ها بطور تصادفی در چهار تیمار قرار گرفتند. تیمارها عبارت بودند از: 1-گروه شاهد 2-بتائین (05/0 درصد ماده خشک) 3-سولفات (24/0 سولفور درصد ماده خشک 4-بتائین هرماه با سولفات. جیره غذائی طبق nrc با مح...
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The dairy industry is a large and dynamic segment of the agricultural economy of many nations. In 1999, cash receipts from marketing’s of milk exceeded $23 billion dollars in the United States. Consumption of dairy products continues to increase throughout the world. The widespread consumption of dairy products and well-publicized recent epidemics of animal disease (such as bovine spongiform en...
متن کاملQuality of raw milk in Kerman province
BACKGROUND: Microbiological and chemical qualities ofmilk are among the most important issues in public health.OBJECTIVES:Although there are a few published studies whichhave been conducted in south east of Iran this study wasperformed to investigate quality of raw milk delivered to a dairyindustry company Kerman Province. METHODS:Atotal of 109raw milk samples were collected at the time of deli...
متن کاملThe Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk
Background and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers’ health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods: UHT skim milk ...
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ژورنال
عنوان ژورنال: Food and Nutrition Sciences
سال: 2013
ISSN: 2157-944X,2157-9458
DOI: 10.4236/fns.2013.47a014