We aimed to evaluate the inclusion of expeller soybean meal on quality and milk production Holstein cows, as well estimate compare inherent parameters in vitro ruminal kinetics. Data collection was carried out a private property, interior municipality Dois Vizinhos - Paraná, Brazil. Twenty cows were used, divided into two treatments: one with other conventional meal. The design used completely ...

BACKGROUND: Methionine has been suggested as the firstlimitingamino acid for milk production in ruminants. It is importanthow to increase milk protein yield and milk fat in dairy ruminants.OBJECTIVES: This study was set to investigate the effect of rumenprotected methionine (RPMet) on milk composition of lactatingCashmere Rayeni goats. METHODS: 40 healthy singletonCashmere Rayeni goats about 3 ...

Milk secretion may be looked upon as a two-step process. The first step consists in the passage of the materials for the formation of milk from the blood stream into the gland cells. In the second step these materials are organized by the gland cells into the constituents of milk, when they are then passed into the alveolar spaces of the udder. The question arises as to what may be the motivati...

Raw milk for UHT processing at commercial dairy plant was collected from well managed dairy farms. The milk was processed by direct system and heated at 143145oC for 3-5S, then aseptically packed. Three different batches of UHT milk were used in this study. Samples of UHT milk were analysed after processing and during storage at 4, 22 and 37oC ± 2°C for 6 months. The changes in pH, acidity as l...

REVIEWER COMMENTS. The authors conclude that early introduction of solids was associated with the development of food allergy, which supports the current recommendations by the American Academy of Pediatrics to breastfeed exclusively and to delay introduction of solids until 4 to 6 months of age. Data are accumulating to suggest that breastfeeding seems protective against food allergies and tha...

Twenty-five subjects evaluated the sweetness, creaminess and fat content of liquid and solid dairy products containing between 0.1 and 52 g fat/100 g and sweetened with 0-20% sucrose weight/weight. Liquid stimuli included skim milk, whole milk, half and half, and heavy cream, while the solids included cottage cheese and cream cheese, blended and spread "jelly-roll" fashion on slices of white br...

REVIEWER COMMENTS. The authors conclude that early introduction of solids was associated with the development of food allergy, which supports the current recommendations by the American Academy of Pediatrics to breastfeed exclusively and to delay introduction of solids until 4 to 6 months of age. Data are accumulating to suggest that breastfeeding seems protective against food allergies and tha...

Pasture-based dairy production is used widely on family dairy farms in Southern Brazil. This study investigates conventional high input (C-HI), conventional low input (C-LI), and organic low input (O-LI) pasture-based systems and their effects on quantity and quality of the milk produced. We conducted technical site visits and interviews monthly over one year on 24 family farms (n = 8 per type)...

The present research work was undertaken to increase the consistency of dahi or yoghurt on its quality using volume reduction, commercial starch powder and potato mash. In this experiment, five different types of dahi samples were prepared and designated as A (30% volume reduction), B (990 ml milk + 1% CSP), C (980 ml milk+2% CSP), D (970 ml milk + 3% CSP) and E (950 ml milk + 5% potato mash). ...