Zobrazeno 1 - 10
of 19
pro vyhledávání: '"D M, Barbano"'
Publikováno v:
Journal of Dairy Science. 105:3004-3018
Schools participating in federal meal programs are limited to serving skim or low-fat (≤1%) flavored and unflavored milk. Few studies have directly addressed child perceptions and preferences for milk containing different amounts of milkfat. The ob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1a7e422ba7b2863d7c7157467d24e84
https://doi.org/10.3168/jds.2021-20826
https://doi.org/10.3168/jds.2021-20826
Publikováno v:
animal. 16:100552
Estimates of milk constituents by Fourier-transform mid-infrared (FTIR) analysis have been shown to be a useful tool in monitoring energy deficit in early-lactation dairy cows. Our objectives were to describe the diurnal variation in milk fatty acids
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d88e782a6806834663309461f18c1f3
https://doi.org/10.1016/j.animal.2022.100552
https://doi.org/10.1016/j.animal.2022.100552
Autor:
D. M. Barbano
Publikováno v:
Large Dairy Herd Management
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26c1e5beb92198cffaf9f516a4d70beb
https://doi.org/10.3168/ldhm.1597
https://doi.org/10.3168/ldhm.1597
Autor:
M. Bulthaus, R. L. Bradley, D. Budde, R. Hooi, M. Chettiar, D. M. Barbano, E. A. Arnold, R. Reddy, J. Lynch
Publikováno v:
Standard Methods for the Examination of Dairy Products ISBN: 9780875530024
Standard Methods for the Examination of Dairy Products
Standard Methods for the Examination of Dairy Products
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98e5fe9f3fe998652ba9d130b85557e6
https://doi.org/10.2105/9780875530024ch15
https://doi.org/10.2105/9780875530024ch15
Publikováno v:
Journal of dairy science. 86(5)
Fresh raw milks, with low (3.1 x 10(4) cell/ml) and high (1.1 x 10(6) cells/ml) somatic cell count (SCC), were standardized to 3.25% fat, and from each a preserved (with 0.02% potassium dichromate) and an unpreserved portion were prepared. Subsamples
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::872daf963365ac23018b0db723abd9f8
https://pubmed.ncbi.nlm.nih.gov/12778572
https://pubmed.ncbi.nlm.nih.gov/12778572
Publikováno v:
Journal of dairy science. 85(10)
The effect of microfiltration (MF) on the composition of Cheddar cheese, fat, crude protein (CP), calcium, total solids recovery, and Cheddar cheese yield efficiency (i.e., composition adjusted yield divided by theoretical yield) was determined. Raw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::2bdae3316fb64ece4b96dabc51ff4fa1
https://pubmed.ncbi.nlm.nih.gov/12416793
https://pubmed.ncbi.nlm.nih.gov/12416793
Publikováno v:
Journal of AOAC International. 84(5)
The Gerber method is used worldwide as a simple and rapid method for determining fat in raw and processed milks. However, the volume of the test portion used in the method has not been internationally agreed upon. A collaborative study was conducted
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::123dfb50b0b090c5875f332727f36c01
https://pubmed.ncbi.nlm.nih.gov/11601470
https://pubmed.ncbi.nlm.nih.gov/11601470
Autor:
J W, Ryder, C P, Portocarrero, X M, Song, L, Cui, M, Yu, T, Combatsiaris, D, Galuska, D E, Bauman, D M, Barbano, M J, Charron, J R, Zierath, K L, Houseknecht
Publikováno v:
Diabetes. 50(5)
Conjugated linoleic acid (CLA) isomers have a number of beneficial health effects, as shown in biomedical studies with animal models. Previously, we reported that a mixture of CLA isomers improved glucose tolerance in ZDF rats and activated peroxisom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::da850dc49d8f66b2cb8234a72dd1d0e1
https://pubmed.ncbi.nlm.nih.gov/11334420
https://pubmed.ncbi.nlm.nih.gov/11334420
Autor:
D M, Barbano
Publikováno v:
Journal of AOAC International. 84(2)
A study was made of the impact of nonuniform moisture distribution in 290 kg blocks of cheese on the accuracy of sampling the cheese for moisture content. The range of moisture from center to outside surfaces of the blocks was about 5%. The temperatu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::deddd126435677a2c614bdba288def77
https://pubmed.ncbi.nlm.nih.gov/11324630
https://pubmed.ncbi.nlm.nih.gov/11324630
Autor:
J M, Lynch, D M, Barbano
Publikováno v:
Journal of AOAC International. 82(6)
Measurement of total nitrogen by Kjeldahl analysis is the historical reference method for determination of the protein content of dairy products and is used for both calibration and validation of alternative methods for protein determination. Accurat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f48bb6c52db128f9d252b06347771c66
https://pubmed.ncbi.nlm.nih.gov/10589493
https://pubmed.ncbi.nlm.nih.gov/10589493