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 ...

background: control of the medium osmolarity and temperature during long or short time sperm manipulation is essential. objective: the objectives of the present study were to find the effects of different osmolarities of modified tyrode's solution and milk on the bull sperm during incubation at above zero temperatures. materials and methods: semen samples were collected twice from five najdi bu...

the objective of this study was to determine the effects of feeding different levels of monensin on feed intake, milk production and composition, and milk fattyacid profile in lactating holstein cows. four multiparous cows averaging 517 ± 47 (sd) kg in body weight and 101 ± 19.8 (sd) days in milk were housed individually in tie-stalls. the study was conducted as a 4 × 4 latin square design for ...

OBJECTIVE To compare four computed tomographic (CT) enteric contrasts (pasteurized whole milk, UHT whole milk, water, and diluted iodine contrast) in various aspects, including gastrointestinal (GI) distension, mural visualization, GI landmark distinction, taste, patients 'satisfaction, adverse effects, and prices. MATERIAL AND METHOD Sixty patients scheduled for whole abdominal CT at the pre...

Introduction: Following dental avulsion, the immediate recommended treatment is tooth replantation to avoid adverse effects. Therefore, the tooth must be stored in a physiological storage medium to preserve the viability of the periodontal ligament fibroblast (PDLF) cells during transportation to dental office. The aim of this study was to determine the effect of several storage media in preser...

To examine whether total fat intake is actually lower in reduced-fat (low-fat and skim) milk drinkers and whether reduced-fat-milk drinkers compensate for energy intake we compared the intakes of foods, energy, and energy-yielding nutrients in reduced-fat-milk drinkers and whole milk drinkers by using the US Department of Agriculture's 1989-1991 nationwide food intake database, the Continuing S...