Test-day variances for permanent environmental effects within and across parities were estimated along with lactation stage, age, and pregnancy effects for use with a test-day model. Data were test-day records for calvings since 1990 for Jerseys and for Holsteins from California, Pennsylvania, Texas, and Wisconsin. Single-trait repeatability models were fitted for milk, fat, and protein test-da...

Fractions of herd-year-season, sire by herd interaction, additive genetic and dominance genetic variances were estimated for milk production traits in Holsteins of Japan using Method R. Inbreeding depressions for milk production traits were also estimated. Estimated fractions of herd-year-season variances ranged from 0.056 to 0.074 for yield traits and from 0.033 to 0.035 for content traits. Es...

A total of 125 Russian Red Pied cows were genotyped for the prolactim-related gene. The PRL-RsaI genotypes were analysed using the Polymerase chain reaction -restriction fragment length polymorphism (PCR-RFLP) method. In this breed, the frequencies of alleles were as follows;  A= 0.794 and B= 0.206. The frequencies of AA, AB and BB genotypes were 0.598, 0.392 and 0.01; respectively. Results sho...

background and objective : mozzarella is a soft cheese belonging to the pasta filata family, containing 18-24 % fat. the objective of this study was to determine the effect lowering mozarella fat content to 6% and adding whey protein concentrate on the rheological properties of the low-fat cheese. materials and methods : low-fat mozzarella was produced using 3 fat replacers ( dairy-lo, 35% prot...

soy flour is the least processed form of soy protein products which has become increasingly popular in food technology for its nutritional benefits, low cost and good functional properties. the aim of this study was to investigate functional properties of soy flours produced by four different industrial processes: defatted, defatted and toasted, low fat, and full fat soy flours. because of diff...

introduction: scientific evidence has demonstrated that consumption of high-fat foods has direct connection with increasing incidences of various diseases such as obesity, diabetes, hardening of the artery walls and blood pressure. thus, demand for low-fat foods has increasingly been promoted by health-conscious consumers. however, development of low-fat foods is challenging as fat makes a majo...