Zobrazeno 1 - 10
of 226
pro vyhledávání: '"David M Barbano"'
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 12, Pp 8331-8340 (2023)
ABSTRACT: Liquid micellar casein concentrate (MCC) is an ideal milk-based protein ingredient for neutral-pH ready-to-drink beverages. The texture and mouthfeel of liquid MCC-based beverages depend on the beverage protein content, as well as the compo
Externí odkaz:
https://doaj.org/article/1827738de32a48f3bce0d3047dc040cc
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 6, Pp 3884-3899 (2023)
ABSTRACT: Our objective was to determine the effect of addition of dipotassium phosphate (DKP) at 3 different thermal treatments on color, viscosity, and sensory properties of 7.5% milk protein-based beverages during 15 d of storage at 4°C. Micellar
Externí odkaz:
https://doaj.org/article/48a4b692042f425cb266721ae19c4295
Publikováno v:
Journal of Dairy Science. 104:12263-12273
Our objective was to determine the effects of temperature and protein concentration on viscosity increase and gelation of liquid micellar casein concentrate (MCC) at protein concentrations from 6 to 20% during refrigerated storage. Skim milk (~350 kg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a60ff72856ca97d7e5a9119f279b8869
https://doi.org/10.3168/jds.2021-20658
https://doi.org/10.3168/jds.2021-20658
Publikováno v:
Journal of Dairy Science. 104:11422-11431
Our objective was to determine the within and between laboratory performance of an enzymatic spectrophotometric method for milk urea nitrogen (MUN) determination. This method first uses urease to hydrolyze urea into ammonia and carbon dioxide. Next,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d754f53e8c3e4b6f3bcc17a4a44da0cf
https://doi.org/10.3168/jds.2021-20308
https://doi.org/10.3168/jds.2021-20308
Publikováno v:
Journal of Dairy Science. 104:8630-8643
Our objective was to measure whey protein removal percentage from separated sweet whey using spiral-wound (SW) polymeric microfiltration (MF) membranes using a 3-stage, 3× process at 50°C and to compare the performance of polymeric membranes with c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4079a116b5e24e86752c65318d31f9c7
https://doi.org/10.3168/jds.2020-18771
https://doi.org/10.3168/jds.2020-18771
Publikováno v:
Journal of Dairy Science. 104:818-825
Most dairy cows experience a period of energy deficit in early lactation, resulting in increased plasma concentrations of nonesterified fatty acids (NEFA) and β-hydroxybutyrate (BHB). Our objectives were to determine (1) the diurnal variation in pla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5d209649279c3ab3bde2440ffd05050
https://doi.org/10.3168/jds.2020-18930
https://doi.org/10.3168/jds.2020-18930
Publikováno v:
Journal of Dairy Science. 104:715-727
Periparturient cows go through a period of immune suppression often marked by immune cell dysfunction. Further exacerbation of this dysfunction through early-lactation excessive energy deficit (EED) has been associated with increased susceptibility t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f78472fd47b78359c44a276e5bc58bd5
https://doi.org/10.3168/jds.2020-18432
https://doi.org/10.3168/jds.2020-18432
Identification of the source of volatile sulfur compounds produced in milk during thermal processing
Publikováno v:
Journal of Dairy Science. 102:8658-8669
Volatile sulfur compounds in ultra-pasteurized (UP) milk are the major contributors to sulfur/burnt and eggy flavors, and these flavors are disliked by consumers. Previous research has established distinct differences in flavor profiles of fluid milk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1501133585424865368b88d15c51a8c3
https://doi.org/10.3168/jds.2019-16607
https://doi.org/10.3168/jds.2019-16607
Publikováno v:
Journal of Dairy Science. 102:8670-8690
Our goal was to determine the effect of systematically controlled variation in milk fat, true protein, casein, and serum protein concentrations on the sensory color, flavor and texture properties, instrumental color and viscosity, and milk fat globul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d0783468f1ee27b122320afa59fd6dd
https://doi.org/10.3168/jds.2018-16179
https://doi.org/10.3168/jds.2018-16179
Publikováno v:
Journal of Dairy Science. 102:8768-8784
Acid whey resulting from the production of soft cheeses is a disposal problem for the dairy industry. Few uses have been found for acid whey because of its high ash content, low pH, and high organic acid content. The objective of this study was to ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83b7ba8aeef8d9e390c026390ed40cba
https://doi.org/10.3168/jds.2019-16247
https://doi.org/10.3168/jds.2019-16247