نتایج جستجو برای: milk processing

تعداد نتایج: 568937  

Journal: :Journal of dairy science 2002
E C Schwab R D Shaver K J Shinners J G Lauer J G Coors

In this experiment, we evaluated the influence of increasing chop length and mechanical processing of whole-plant brown-midrib corn silage on intake, digestion, and milk production by dairy cows. Corn silage treatments were harvested at three-quarter milk line stage of maturity at 13- and 19-mm theoretical chop length without processing, or at 19- and 32-mm theoretical chop length with processi...

Journal: :علوم تغذیه و صنایع غذایی ایران 0
محمد جواد ایوانی mj eivani سارا سهراب وندی s sohrabvandi محسن عاطفی m atefi آمنه نعمت الهی a nematollahi

freeze concentration is a process of concentrating liquid products by freezing the water content and subsequently removing the so-formed ice crystals from the food system. in dairy processing, this technology offers the advantage of minimizing the heat abuse of sensitive milk components, such as proteins and flavors. it thus provides an opportunity for producing dairy ingredients with enhanced ...

2010
Vassilios Raikos

Heat treatment affects the molecular structure of milk proteins at the interfaces of oil-in-water emulsions and in aqueous media. Experimental evidence of the impact of thermal processing on milk protein structure is presented and the contribution of whey proteins and caseins at film formation during emulsification is discussed. Recent advances in understanding the effect of heat treatment in m...

2011
Frederick Tawi Tabit Elna M. Buys

The presence of Bacillus sporothermodurans in retail UHT milk along with milk from different points of a processing line was determined. The effect of chilling, preheating, UHT, reprocessing and H2O2 individually and in combination on the survival of B. sporothermodurans was also investigated in broth. Design/methodology/approach Standard plate counts were conducted for all milk samples and iso...

ژورنال: سلامت و محیط زیست 2021

Background and Objective: Milk is one of the most important components of human food. In recent decades, the continued use of pesticides has led to contamination of soil, water, air and milk and caused public concern in the community. Long-term exposure to pesticide residuals in the food chain can be harmful. Therefore, there is a need to control environmental conditions in order to improve its...

GH.R Bahrami H Rahi Z Pyravi-vanak

seasonal variation of fatty acids composition of milk and various milk products have been subjected to many investigations.however ,most of the researches are concerned with a single product and apparantly there is no inforation about the extent and the factors which contribute to changes in fatty acids composition of lipids in the process of ghee-making by the  traditional methods.thus compara...

Journal: :Food chemistry 2015
Laura M Payling Darren T Juniper Chris Drake Caroline Rymer D Ian Givens

Milk is the largest source of iodine in UK diets and an earlier study showed that organic summer milk had significantly lower iodine concentration than conventional milk. There are no comparable studies with winter milk or the effect of milk fat class or heat processing method. Two retail studies with winter milk are reported. Study 1 showed no effect of fat class but organic milk was 32.2% low...

Journal: :iranian journal of applied animal science 0
h. hamed departement des science de la vie, faculte des science de sfax, unite de physiopathologie environnementale, valorisation des molecules bioactives et modelisation mathematique, sfax, tunisia a. el feki departement des science de la vie, faculte des science de sfax, unite de physiopathologie environnementale, valorisation des molecules bioactives et modelisation mathematique, sfax, tunisia a. gargouri departement des science de la vie, faculte des science de sfax, unite de physiopathologie environnementale, valorisation des molecules bioactives et modelisation mathematique, sfax, tunisia

this study investigated the effect of season (wet and dry) on milk composition of the dromedary camel (camelus dromedarius). milk samples representing the wet and dry seasons were analyzed for total solids (ts), fat (f), solids-non-fat (snf), ash, crude protein (cp), nitrogen soluble at ph 4.6 (sn), mineral content (mc) and casein fraction (cnf). camel milk had higher (p<0.05) fat content in th...

2015
Biye Chen Michael J. Lewis Alistair S. Grandison

The composition and physical properties of raw milk from a commercial herd were studied 8 over a one year period in order to understand how best to utilise milk for processing 9 throughout the year. Protein and fat levels demonstrated seasonal trends, while minerals and 10 many physical properties displayed considerable variations, which were apparently unrelated 11 to season. However, rennet c...

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