Relationships Among Dietary Roasted Soybeans, Milk Components, and Spontaneous Oxidized Flavor of Milk

Butter composition and texture from cows with different milk fatty acid compositions fed fish oil or roasted soybeans.

Changing the milk fatty acid composition can improve the nutritional and physical properties of dairy products and their acceptability to consumers. A more healthful milk fatty acid composition can be achieved by altering the cow's diet, for example, by feeding supplemental fish oil (FO) or roasted soybeans (RSB), or by selecting cows with a more unsaturated milk fatty acid composition. We exam...

Relationships Among Herd Life, Milk Production, and Calving Interval

Whether to select for longer life in the herd or shorter calving interval depends on the genetic and phenotypic relationships among herd life, amount of milk in first lactation, and calving interval. Herd life and average calving intmwal are essentially phenotypically uncorrelated. The phenotypic and genetic correlations of herd life and milk in first lactation ranged from .19 to .25 and from ....

effect of bataine and sulphate supplement on wool and milk characteristics and lambs performance in naine ewes

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...

Influence of soybeans on the flavor of milk, cream, and butter, and on the body and texture of butter.

Flavor, relative palatability and components of cow’s milk hydrolysed formulas and amino acid-based formula

BACKGROUND Both extensively hydrolysed formulas (eHF) and amino acid-based formula (AAFs) have been demonstrated effective for the treatment of CMA. However, in clinical practice, parents complain that hydrolysates are rejected by children due to their bad taste. Flavor of hydrolysed formulas has been poorly investigated although it affects the acceptance of milk over all the other attributes. ...