نتایج جستجو برای: cow and goat cheeses were 384

تعداد نتایج: 16853239  

Journal: :Journal of dairy science 2010
S X Chen J Z Wang J S Van Kessel F Z Ren S S Zeng

This study investigated the effect of somatic cell count (SCC) in goat milk on yield, free fatty acid (FFA) profile, and sensory quality of semisoft cheese. Sixty Alpine goats without evidence of clinical mastitis were assigned to 3 groups with milk SCC level of <500,000 (low), 500,000 to 1,000,000 (medium), and 1,000,000 to 1,500,000 (high) cells/mL. Thirty kilograms of goat milk with mean SCC...

صفاری, محمود, طاهری, صفر علی, وکیلی, زریچهر,

Abstract Introduction: As there is a high prevalence of cutaneous Leishmaniasis in Iran, the problems and expenses for culture of the parasite are important. The effect of different types of blood human, cattle, sheep and goat on growth of leishmania tropica promastigote, L.major were examined and compared with rabbit blood. This study was preformed during 2001-2003 in Kashan. Methods: This a...

Background and Objectives: Essential and minor components of the goat milk are unique ingredients in production of various food products. In this study, characteristics of Nodooshan goat milk were investigated and volatile compounds were identified in traditional Nodooshan goat cheese during ripening.  Materials & Methods: Physicochemical tests were carried out on raw milk, fresh cheese and ri...

2014
Ling Jiao Zhong-Chao Liu Yan-Qiu Ding Shu-Zhou Ruan Quan Wu Sai-Jun Fan Wen-Yi Zhang

The ESR radiation dosimetric properties of tooth enamel samples from cows and goats were investigated and compared with those of human samples. Samples were prepared first mechanically, and then chemically. The study results showed that the native signals from cow and goat samples were weaker than those from human samples; the radiation sensitivities for cow and goat samples were very close to ...

Journal: :IOP conference series 2022

Abstract In Indonesia and some southeast Asian countries, the number of goats raised for milk production is growing. these goat second most produced consumed after cow milk. Indonesia, dairy goats’ development promising, but farming marketing products still scattered unstructured. The from varieties breeds, including Peranakan Etawa, Saanen, Nubian, their crosses. Goat has unique distinct chara...

2013
Rashmi Arora N Bhojak Rajani Joshi

The aim of this study is to show the importance and significance of goat milk . Goat is known as poor man’s cow .It play a vital role in the socio-economic structure of rural poor. Goat milk contains higher amount of Ca, Mg and P than cow and human milk but vitamin D, vitamin B12 and folate contents are less. Although fat and protein is somewhat low in goat milk than cow milk, but there is a no...

2015
S. Karlović

In milk processing, special emphasis is directed to fostering the taste and healthy values of goat milk. Therapeutic properties of goat milk are very well known. Comparison of cow and goat milk at the level of chemical composition suggests significant differences in their physical and chemical characteristics. Smaller diameter of fat globules (natural homogeneity), high portion of essential ami...

2014
L. Ma D. P. Bu J. Q. Wang J. T. Chen D. R. Freitas M. M. Santoro F. N. Souza C. V. Ladeira M. O. Leite C. F. A. M. Penna S. A. Diniz M. X. Silva J. P. Haddad L. M. Fonseca M. P. Cerqueira

To detect milk proteins, reversed phase high performance liquid chromatography (RP-HPLC) (Waters 2695 Series chromatograph, USA) was successfully performed to separate and quantify the major proteins from cow (n = 20), goat (n = 20), buffalo (n = 20) and yak (n = 20) milk which were collected around the fourth month of lactation for each species from February to April 2013 within 30 min. Descri...

Journal: :Sustainability 2022

Cheese production causes significant environmental impacts, which have to be reduced. In France, a lot of different cheeses are available, made from milks but also cheese technologies. The goal this study was understand the origin impact variation between technologies and produced using ripening practices. To do so, impacts 44 types French artisanal cheese, all under protected designation (PDO)...

Journal: :Molecules 2014
Ertha Medeiros Rita Queiroga Maria Oliveira Ariosvaldo Medeiros Mayara Sabedot Marco Bomfim Marta Madruga

The addition of vegetable oils to the diets of dairy goats is an alternative to supplemental feeding during the dry period and improves the lipid profile of milk and by-products. Cheeses were produced using milk from cross bred goats (Saanen×Alpina) fed diets enriched with 4% vegetable oil (faveleira, sesame or castor), the fatty acid profile of cheeses was studied. Supplementation with vegetab...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید

function paginate(evt) { url=/search_year_filter/ var term=document.getElementById("search_meta_data").dataset.term pg=parseInt(evt.target.text) var data={ "year":filter_year, "term":term, "pgn":pg } filtered_res=post_and_fetch(data,url) window.scrollTo(0,0); } function update_search_meta(search_meta) { meta_place=document.getElementById("search_meta_data") term=search_meta.term active_pgn=search_meta.pgn num_res=search_meta.num_res num_pages=search_meta.num_pages year=search_meta.year meta_place.dataset.term=term meta_place.dataset.page=active_pgn meta_place.dataset.num_res=num_res meta_place.dataset.num_pages=num_pages meta_place.dataset.year=year document.getElementById("num_result_place").innerHTML=num_res if (year !== "unfilter"){ document.getElementById("year_filter_label").style="display:inline;" document.getElementById("year_filter_place").innerHTML=year }else { document.getElementById("year_filter_label").style="display:none;" document.getElementById("year_filter_place").innerHTML="" } } function update_pagination() { search_meta_place=document.getElementById('search_meta_data') num_pages=search_meta_place.dataset.num_pages; active_pgn=parseInt(search_meta_place.dataset.page); document.getElementById("pgn-ul").innerHTML=""; pgn_html=""; for (i = 1; i <= num_pages; i++){ if (i===active_pgn){ actv="active" }else {actv=""} pgn_li="
  • " +i+ "
  • "; pgn_html+=pgn_li; } document.getElementById("pgn-ul").innerHTML=pgn_html var pgn_links = document.querySelectorAll('.mypgn'); pgn_links.forEach(function(pgn_link) { pgn_link.addEventListener('click', paginate) }) } function post_and_fetch(data,url) { showLoading() xhr = new XMLHttpRequest(); xhr.open('POST', url, true); xhr.setRequestHeader('Content-Type', 'application/json; charset=UTF-8'); xhr.onreadystatechange = function() { if (xhr.readyState === 4 && xhr.status === 200) { var resp = xhr.responseText; resp_json=JSON.parse(resp) resp_place = document.getElementById("search_result_div") resp_place.innerHTML = resp_json['results'] search_meta = resp_json['meta'] update_search_meta(search_meta) update_pagination() hideLoading() } }; xhr.send(JSON.stringify(data)); } function unfilter() { url=/search_year_filter/ var term=document.getElementById("search_meta_data").dataset.term var data={ "year":"unfilter", "term":term, "pgn":1 } filtered_res=post_and_fetch(data,url) } function deactivate_all_bars(){ var yrchart = document.querySelectorAll('.ct-bar'); yrchart.forEach(function(bar) { bar.dataset.active = false bar.style = "stroke:#71a3c5;" }) } year_chart.on("created", function() { var yrchart = document.querySelectorAll('.ct-bar'); yrchart.forEach(function(check) { check.addEventListener('click', checkIndex); }) }); function checkIndex(event) { var yrchart = document.querySelectorAll('.ct-bar'); var year_bar = event.target if (year_bar.dataset.active == "true") { unfilter_res = unfilter() year_bar.dataset.active = false year_bar.style = "stroke:#1d2b3699;" } else { deactivate_all_bars() year_bar.dataset.active = true year_bar.style = "stroke:#e56f6f;" filter_year = chart_data['labels'][Array.from(yrchart).indexOf(year_bar)] url=/search_year_filter/ var term=document.getElementById("search_meta_data").dataset.term var data={ "year":filter_year, "term":term, "pgn":1 } filtered_res=post_and_fetch(data,url) } } function showLoading() { document.getElementById("loading").style.display = "block"; setTimeout(hideLoading, 10000); // 10 seconds } function hideLoading() { document.getElementById("loading").style.display = "none"; } -->