Professional heifer growers and dairy producers are faced with the challenge of raising healthy calves, while still paying close attention to rearing costs and profit. Factors that may be considered in selecting a liquid feeding program may include the number of calves fed, economics and cash flow, nutritional characteristics, calf performance targets, resource availability (e.g. consistent sup...

INTRODUCTION The quality of milk is influenced by different bacteria present in milk. This study was undertaken to investigate the bacterial contamination of raw and pasteurized milk in Sari Township, Iran, 2011. METHODS In this investigation, 100 pasteurized milk samples were collected randomly from the super markets in the city and 100 raw milk samples from 4 dairy farms from suburb areas a...

Different technologically treated Italian milks (whole and semi-skimmed ultra-high temperature (UHT), pasteurized and microfiltered milk), collected from 2009 to 2012, were evaluated for nutritional and technological properties. No significant differences in calcium and sodium were detected (p > 0.05), while significant differences were observed concerning phosphorus content, between whole and ...

Changes in the volatile components of unpasteurized and pasteurized makgeolli during 30 days of storage were investigated by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). A total of 11 odor-active compounds such as 3-methyl-1-butanol (isoamyl alcohol), 2-methyl-1-butanol, 2,3-butanediol, butanoic acid, 3-methylbutanoic acid (isovaleric acid), 2-methylbutanoic acid, 3-...

BACKGROUND It is a common practice to process milk before consumption. Processing generally involves boiling, addition of sugar and/or condiments, dilution with water, etc. The boiled milk is stored for subsequent use either at room temperature or under refrigerated conditions. OBJECTIVE The purpose of this study was to see the effect of household practices on the nutritional profile of milk....

Citation: Gao T, Ding Y, Wu Q, Wang J, Zhang J, Yu S, Yu P, Liu C, Kong L, Feng Z, Chen M, Wu S, Zeng H and Wu H (2018) Prevalence, Virulence Genes, Antimicrobial Susceptibility, and Genetic Diversity of Bacillus cereus Isolated From Pasteurized Milk in China. Front. Microbiol. 9:533. doi: 10.3389/fmicb.2018.00533 Prevalence, Virulence Genes, Antimicrobial Susceptibility, and Genetic Diversity ...

BACKGROUND Pasteurized bone grafting is used following the excision of a bone tumor for the purpose of eliminating neoplastic cells while preserving bone-inducing ability. In the hopes of guaranteeing the most favourable results, the establishment of an animal model has been urgently awaited. In the course of establishing such a model, we made a preliminary examination of the effect of muscle c...

the aim of this study was to evaluate aflatoxin m1 (afm1) contamination in pasteurized milk samples in mashhad, iran. one hundred and ten milk samples from different supermarkets were collected during three months in spring and investigated by enzyme linked immuno sorbent assay (elisa). afm1 was found in 100% of the milk samples. about 5.4% of the samples contained afm1 greater than the maximum...

OBJECTIVE The major aim of this trial was to evaluate the potential interaction of fresh or pasteurized yoghurt intake with lactose intolerance on calcium assimilation by means of the stable isotope 43Ca as a tracer. METHODS Forty volunteers (age: 32 +/- 7 years) participated in this parallel simple blind study (20 of them with moderate lactose intolerance). The protocol included the intake o...