نتایج جستجو برای: dairy product
تعداد نتایج: 323090 فیلتر نتایج به سال:
BACKGROUND:Due to the large proportion of iodine present in milk and dairy products, they have been one of the important sources of nutritional iodine in several countries. Information about variation in milk iodine concentration in Iran is limited. OBJECTIVES:The present study was conducted to determine the iodine concentration in Iranian milk and dairy ...
The Dietary Guidelines for Americans from the basis for all federal nutrition programs and incorporate the Food Guide Pyramid, a tool to educate consumers on putting the Guidelines into practice. The Pyramid recommends two to three daily servings of dairy products. However, research has shown that lactase nonpersistence, the loss of enzymes that digest the milk sugar lactose, occurs in a majori...
Improved building designs come from a better understanding of the behavioral needs of the dairy cow. The costs to provide for these needs in the facility must be offset by improved milk production, health, and longevity. Research is still required to more fully understand the health implications of many building design considerations and their impact on disease. Perhaps the most important end r...
Feed costs typically represent more than 50% of total costs of producing milk on a dairy farm. Feed cost savings, even a few dollars per ton, add up to significant savings over a year on a large dairy. For many dairies, a ration-balancing software program that uses linear programming techniques can be used to determine the opportunity cost or price of including a new feed in a ration. However, ...
OBJECTIVE The aim of this study was to describe the variation of soy product intake in 10 European countries by using a standardised reference dietary method. A subsidiary aim was to characterise the pattern of soy consumption among a sub-group of participants with a habitual health-conscious lifestyle (HHL), i.e. non-meat eaters who are fish eaters, vegetarians and vegans. DESIGN A 24-hour d...
Background: Traditional dairy products are the main sources for probiotic bacteria. This study aimed to isolate and characterize the potentially probiotic Lactobacillus strains isolated from traditional dairy products in Iran. Methods: Microbial population of each dairy product was enriched and screened for acid- and bile- resistant strains. The isolates were ...
Milk component analysis is relatively unusual in the field of quantitative analytical chemistry because an analytical test result determines the allocation of very large amounts of money between buyers and sellers of milk. Therefore, there is high incentive to develop and refine these methods to achieve a level of analytical performance rarely demanded of most methods or laboratory staff workin...
Fermented dairy products are products that can be produced via fermentation of lactose by microorganisms especially by lactic acid bacteria. When examining worldwide, various dairy products which are different in name but similar in content can be found and those products are an important part of human diet (Tamime & Marshall, 1997; Moayednia et al., 1999; Tamime & Robinson, 1999; Nilsson et al...
The aim of this study was to evaluate the effects of tannic acid (TA) and pistachio by-product tannin extract (PBE) on N utilization and efficiency of microbial nitrogen synthesis (EMNS) in Saanen dairy goats. The experimental design was a change over design with three treatments and three periods using six mid lactation multiparous dairy goats. Tannic acid solution and PBE were added to fresh ...
Although increased concentrations of plasma inflammatory markers are not one of the criteria to diagnose the metabolic syndrome, low-grade systemic inflammation is receiving large attention as a metabolic syndrome component and cardiovascular risk factor. As several epidemiological studies have suggested a negative relationship between low-fat dairy consumption and the metabolic syndrome, we de...
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