Zobrazeno 1 - 10
of 71
pro vyhledávání: '"H.W. Modler"'
Autor:
D. B. Emmons, H.W. Modler
Publikováno v:
Journal of Dairy Science. 93:5517-5537
Predictive cheese yield formulas have evolved from one based only on casein and fat in 1895. Refinements have included moisture and salt in cheese and whey solids as separate factors, paracasein instead of casein, and exclusion of whey solids from mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1212f6610f9bba499d1b21519eb0eead
https://doi.org/10.3168/jds.2010-3262
https://doi.org/10.3168/jds.2010-3262
Publikováno v:
Journal of Dairy Science. 86:469-485
This report concerns measurement of paracasein in milk and transfer of protein from milk to cheese. In the main experiment, two vats of Cheddar cheese were made from each of 11 lots of milk from one large herd over a period of 7 mo. Exclusion of solu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3e750037d13416f3de2d38277f5b88e
https://doi.org/10.3168/jds.s0022-0302(03)73626-1
https://doi.org/10.3168/jds.s0022-0302(03)73626-1
Autor:
H.W. Modler, D.B. Emmons
Publikováno v:
International Dairy Journal. 11:517-523
The continuous ricotta process developed at Agriculture and Agri-Food Canada (AAFC) has now been commercialized and is capable of producing a wide range of protein-containing ingredients originating from either milk or whey or from combinations of mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d88d2b7eb51227db434d22cc1426bc92
https://doi.org/10.1016/s0958-6946(01)00082-6
https://doi.org/10.1016/s0958-6946(01)00082-6
Publikováno v:
Microscopy Research and Technique. 36:390-399
Samples of pig small intestine, cecum, and large intestine were prepared for scanning electron microscopy (SEM), concentrating on mucus blanket retention and visualization. Samples were fixed using three aqueous-based fixatives which included a stand
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ece5d4290ac11b2a3b0ea4995800061
https://doi.org/10.1002/(sici)1097-0029(19970301)36:5<390::aid-jemt9>3.0.co
https://doi.org/10.1002/(sici)1097-0029(19970301)36:5<390::aid-jemt9>3.0.co
Publikováno v:
International Dairy Journal. 6:295-301
Linear models were derived to describe the thermal inactivation of γ-glutamyl transpeptidase (GGTP) and lactoperoxidase (LP) in bovine milk in a high-temperature short-time (HTST) pilot scale pasteurizer. Integrated lethal effect (pasteurization eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f2929eabf0f81b716a86a57ced7a096
https://doi.org/10.1016/0958-6946(95)00027-5
https://doi.org/10.1016/0958-6946(95)00027-5
Publikováno v:
Food Research International. 29:89-93
Milk for cheese manufacture is commonly heated at temperatures in the range 63–65 °C for about 15 s to reduce bacterial numbers. These heat treatments have been referred to as thermization. There is no good method for determining whether a milk ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f980cc9b078979ad214c934925a8737b
https://doi.org/10.1016/0963-9969(95)00049-6
https://doi.org/10.1016/0963-9969(95)00049-6
Publikováno v:
Animal Feed Science and Technology. 55:153-160
Seventy-two weanling pigs, 28 days of age, were fed diets containing 0, 1%, 3% or 6% Jerusalem artichoke (JA) meal for 4 weeks. Total feed consumed and feed efficiency were significantly (P < 0.059) affected by the addition of JA to the diet. The pig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe573c7df5d99da806a2c61a441f7317
https://doi.org/10.1016/0377-8401(95)00787-n
https://doi.org/10.1016/0377-8401(95)00787-n
Publikováno v:
Food Chemistry. 51:263-269
Three cultivars of Jerusalem artichoke were harvested in late fall, washed thoroughly, trimmed of any damaged tissue then blanched with steam. The tubers were frozen, freeze dried then manually separated into skins and skinless tubers which were extr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afe3538f61621f525aeb7a8403a4a99b
https://doi.org/10.1016/0308-8146(94)90025-6
https://doi.org/10.1016/0308-8146(94)90025-6
Publikováno v:
Food Chemistry. 48:279-284
A study was undertaken to determine the effect of the period, temperature of storage and over-wintering in the soil, upon the fructooligosaccharide (FOS) profile of Jerusalem artichoke tubers (JAT). Additional experiments were conducted to determine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab758807f4ea2668cf416ba49e3b8352
https://doi.org/10.1016/0308-8146(93)90141-2
https://doi.org/10.1016/0308-8146(93)90141-2
Publikováno v:
Canadian Institute of Food Science and Technology Journal. 23:29-41
Revue bibliographique sur les caracteristiques ecologiques et metaboliques des bifidobacteries, leur eventuelle activite antimicrobienne, anticancerigene, anticholesterolemique, les effets physiologiques des facteurs bifidogenes tels que les neosucre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::745da2f64606b1e45e620674618da363
https://doi.org/10.1016/s0315-5463(90)70197-6
https://doi.org/10.1016/s0315-5463(90)70197-6