Zobrazeno 1 - 10
of 142
pro vyhledávání: '"curd firmness"'
Autor:
Viraj Weerasingha, Hasitha Priyashantha, Chaminda Senaka Ranadheera, Pradeep Prasanna, Pradeepa Silva, Janak K. Vidanarachchi, Monika Johansson
Publikováno v:
Dairy, Vol 3, Iss 4, Pp 710-721 (2022)
This study was conducted to assess the variations of milk coagulation properties (MCP) among two native cattle types, e.g., Thamankaduwa White (TW), Lankan cattle (LC) and two improved cattle breeds, e.g., Friesian (FR) and Jersey (JS), in relation t
Externí odkaz:
https://doaj.org/article/a919ede0ff164150b1cf97afb2524557
Autor:
Giovanni Bittante, Nicolò Amalfitano, Matteo Bergamaschi, Nageshvar Patel, Mohamed-Laid Haddi, Hamida Benabid, Michele Pazzola, Giuseppe Massimo Vacca, Franco Tagliapietra, Stefano Schiavon
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 3, Pp 2132-2152 (2022)
ABSTRACT: Bovines produce about 83% of the milk and dairy products consumed by humans worldwide, the rest represented by bubaline, caprine, ovine, camelid, and equine species, which are particularly important in areas of extensive pastoralism. Althou
Externí odkaz:
https://doaj.org/article/3d74e5b447744daeacea2c0700235231
Akademický článek
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Publikováno v:
Agricultural Science and Technology, Vol 12, Iss 4, Pp 353-356 (2020)
Abstract. The aim of the study was to evaluate the differences in milk coagulation properties in three groups of dairy cows receiving the dietary supplements Panamin Animal and Panamin Detox. The present group production experiment was conducted in t
Externí odkaz:
https://doaj.org/article/fbf8131e078a421e9fb0905627780c05
Publikováno v:
Fermentation, Vol 8, Iss 6, p 291 (2022)
Various factors affect rennet coagulation and consequently cheese yield, but the subject of research has been mainly the cow milk. For the purpose of goat cheese production optimization, this paper investigated the influence of enzyme concentration (
Externí odkaz:
https://doaj.org/article/8f613c2d66b344cdb948592deeeebd31
Publikováno v:
Animal, Vol 12, Iss 2, Pp 224-231 (2018)
We studied the genetics of cheese-related latent variables (factors; Fs) for application in dairy cattle breeding. In total, 26 traits, recorded in 1264 Brown Swiss cows, were analyzed through multivariate factor analysis (MFA). Traits analyzed were
Externí odkaz:
https://doaj.org/article/d70b68d76d4b44af9b897bb12decc3bb
Autor:
Anna Teter, Monika Kędzierska-Matysek, Joanna Barłowska, Jolanta Król, Aneta Brodziak, Mariusz Florek
Publikováno v:
Animals, Vol 11, Iss 7, p 1970 (2021)
The study was conducted to determine the effect of humic mineral substances from oxyhumolite added to the diet of Holstein-Friesian cows on the coagulation properties, proximate chemical composition, and mineral profile of milk. The experiment was co
Externí odkaz:
https://doaj.org/article/313ac9469f6445a8a9d20cde72c1d90c
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 368-372 (2017)
The aim of this work was measurement of the curd firmness prepared by different volume of rennet solution and comparison of differences of curd firmness between these volumes. Further, it was observed the influence of different volumes of rennet up t
Externí odkaz:
https://doaj.org/article/5d3cddc061fc4502a7dba2738922511f
Autor:
Simone Beux, Edimir Andrade Pereira, Martino Cassandro, Alessandro Nogueira, Nina Waszczynskyj
Publikováno v:
Ciência Rural, Vol 47, Iss 10 (2017)
ABSTRACT: One of the most crucial steps in cheesemaking is the coagulation process, and knowledge of the parameters involved in the clotting process plays an important technological role in the dairy industry. Milk of different ruminant species vary
Externí odkaz:
https://doaj.org/article/c42318c7d122406a8dad5e01e81bd34a
Publikováno v:
Agricultural Science and Technology, Vol 12, Iss 4, Pp 353-356 (2020)
The aim of the study was to evaluate the differences in milk coagulation properties in three groups of dairy cows receiving the dietary supplements Panamin Animal and Panamin Detox. The present group production experiment was conducted in the experim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5391e2893afd301a5fcbfd77ed8a543
https://doi.org/10.15547/ast.2020.04.056
https://doi.org/10.15547/ast.2020.04.056