Zobrazeno 1 - 10
of 28
pro vyhledávání: '"RAMONA IANCU"'
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 44, Iss 1, Pp 439-439 (2023)
Milk is an ideal environment for microbial growth and for this reason the separation of some pathogens is very important. The analysis of milk regarding pathogenic microorganisms is a clear indicator of hygienic quality and this influences the dairy
Externí odkaz:
https://doaj.org/article/f6f657da2b214411ba320f52c8af49ab
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 44, Iss 1, Pp 383-383 (2023)
The wine yeasts have multiple and important applications in the industry, aiming to obtain pure cultures and the selection of those strains which, according to the lab investigations, present superior bio-technological properties. In this study we
Externí odkaz:
https://doaj.org/article/d1fb92fa96f7434c93cdac1de305734e
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 44, Iss 1, Pp 113-113 (2023)
Yield and quantity of milk components are influenced by nutrition goats. The present study analyzes the factors such as heredity, infection, the number of secreting cells and the temperature who often offers nutritional effects. Proper feeding can im
Externí odkaz:
https://doaj.org/article/27540abe6e7545d1a93a2c53ac5cd8e7
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 44, Iss 1, Pp 76-76 (2023)
Twenty lactating Carpatina goats were randomly allocated to four treatment groups with different levels of concentrates on composition of Carpatina goat milk. Goats in group A were confined and fed alfalfa hay with 1.32 kg/day of concentrate mixture.
Externí odkaz:
https://doaj.org/article/6cd32cf89d724d7c814943e4d1aaf3a9
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 44, Iss 2, Pp 450-450 (2023)
Organic farming has turned into a very important subject who consists in a food production label and it has become very popular. That is because, especially in the EU the majority of the dairy goat farms want or have already applied the organic farmi
Externí odkaz:
https://doaj.org/article/3349d71909a04d3caffa9216417db98d
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 44, Iss 2, Pp 383-383 (2023)
The purpose of this study is to increase the intensive production systems in dairy goat flocks necessity specifications on feeding strategies and housing structures to optimize milk production and animal welfare and to control the impact of animal hu
Externí odkaz:
https://doaj.org/article/a2cb87c03b7c412692e999eccf10ea21
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 44, Iss 2, Pp 417-417 (2023)
The extensive system influences the hygienic quality of milk and it is mainly represented by the absence of mastitis. The basic parameter to detect this illness is the somatic cell count SCC, which are defensive cells located in the goat’s udder. I
Externí odkaz:
https://doaj.org/article/50becdc20d2f483ea3ce39b1c6ec1e9b
MICROBIOLOGICAL CONTROL OF GOAT MILK FROM SIBIU AREA REGARDING THE HYGIENE ASSURANCE AND FOOD SAFETY
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 42, Iss 1, Pp 70-70 (2023)
The main objective concerning food safety is touching the highest possible degree of protection for human health and consumers interests regarding the food. Because of that, we analyze goat milk from three different county and the tests were performe
Externí odkaz:
https://doaj.org/article/81066143e7704be3aa8cfa258f2ae868
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 42, Iss 1, Pp 76-76 (2023)
The quality and safety of the alimentary products have become a right of the consumers, with direct effects on the quality of life, and the problems based on the quality and the safety of the products is in the center of attention for organisms set u
Externí odkaz:
https://doaj.org/article/aeaad32ef42e4f04868bb502b372639d
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 42, Iss 1, Pp 46-46 (2023)
In the present study we monitored the evolution of the fermentative capacity of the 8 selected yeast strains Saccharomyces cerevisiae, under the influence of the following compounds: perhydrol, lactic acid 90%, acetic acid, chlorhydric acid, sodium c
Externí odkaz:
https://doaj.org/article/bdffcb6f5e32472cafbba19ca5eb3358