National ADSA Dairy Foods Oral: Dairy Foods Oral Student Competition
نویسنده
چکیده
J. Anim. Sci. Vol. 88, E-Suppl. 2/J. Dairy Sci. Vol. 93, E-Suppl. 1/Poult. Sci. Vol. 89, E-Suppl. 1 127 The effect of sodium gluconate on pH, lactose, lactic and, and water soluble Ca changes during Cheddar cheese ripening. C. Phadungath*1 and L. E. Metzger2, 1Midwest Dairy Foods Research Center, University of Minnesota, St Paul, 2Midwest Dairy Foods Research Center, South Dakota State University, Brookings.
منابع مشابه
Graduate Student Paper Competition: National ADSA Production MS Oral
J. Anim. Sci. Vol. 88, E-Suppl. 2/J. Dairy Sci. Vol. 93, E-Suppl. 1/Poult. Sci. Vol. 89, E-Suppl. 1 481 Effect of Origanium vulgare on ruminal fermentation, nutrient utilization, and production in dairy cows. J. A. Tekippe*1, A. N. Hristov1, K. S. Heyler1, T. W. Cassidy1, V. D. Zheljazkov2, and G. A. Varga1, 1Pennsylvania State University, University Park, 2Mississippi State University, NMREC, ...
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36 Significance of cow cooling practices and bulk tank milk quality parameters in southeastern United States dairy farms. Z. Mason*1, D. T. Nolan2, P. D. Krawczel3, G. M. Pighetti3, C. S. Petersson-Wolfe4, A. E. Stone1,2, J. M. Bewley2, and S. H. Ward5, 1Mississippi State University, Starkville, MS, 2University of Kentucky, Lexington, KY, 3University of Tennessee, Knoxville, TN, 4Virginia Polyt...
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This review paper aimed to provides precious information about the function and use of different enzymes in dairy food applications. An enzyme is called a protein and catalyzes a specific reaction. Every enzyme is intended to initiate a particular reaction with a specific outcome. Moreover, numerous enzymes are present in the human body. Dairy food applications include the use of different enzy...
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OBJECTIVE To examine the association between intake of dairy products and indicators of diet quality among a sample of Australian children. METHODS Three 24-hour recalls were collected from 222 children aged 8-10 years living in western Sydney. Analysis of covariance was used to examine differences in mean intakes of foods and nutrients among 3 dairy consumption groups (<1 serve, 1-2 serves, ...
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