Zobrazeno 1 - 10
of 58
pro vyhledávání: '"milk acidity"'
Autor:
Valeriy Alexandrovich Agoltsov, Stepan Yurievich Veselovsky, Olga Mikhailovna Popova, Tatiana Mikhailovna Giro, Nataliya Victorovna Solotova
Publikováno v:
Veterinary World, Vol 14, Iss 8, Pp 2118-2123 (2021)
Background and Aim: Brucellosis is a disease occurring worldwide. Although it is mainly a cattle disease, it is extremely dangerous for humans. Milk and meat can be contaminated with Brucella. The present study aims to examine the biochemical and phy
Externí odkaz:
https://doaj.org/article/0c71320e53944ae0851c1783f1fbfe8d
Autor:
Angela Costa, Massimo De Marchi, Sabrina Battisti, Marcella Guarducci, Simonetta Amatiste, Giuseppe Bitonti, Antonio Borghese, Carlo Boselli
Publikováno v:
Frontiers in Veterinary Science, Vol 7 (2020)
Little is known about the effects of high levels of environmental temperature and humidity on milk yield and quality in buffaloes since this species is known to be more heat tolerant than cattle. However, the distribution of sweat glands and the dark
Externí odkaz:
https://doaj.org/article/65ee2858a3234a9185f09b5b76cf3653
Autor:
Jitka Kyselová, Kateřina Ječmínková, Jitka Matějíčková, Oto Hanuš, Tomáš Kott, Miloslava Štípková, Michaela Krejčová
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 1, Pp 14-22 (2019)
Objective The aim of the study was to find a possible association between the β- and κ-casein and β-lactoglobulin genotypes and important milk physiochemical and technological characteristics such as acidity, alcohol stability, the contents of som
Externí odkaz:
https://doaj.org/article/fdb20f82d2fe4dd7bec4a99a081997ce
Publikováno v:
Italian Journal of Animal Science, Vol 16, Iss 3, Pp 363-370 (2017)
The aim of this study was to investigate the effect of milking dairy cows using conventional milking parlour (CMP) and automatic milking system (AMS) on milk coagulation properties and fatty acid (FA) composition. Milk coagulation traits were rennet
Externí odkaz:
https://doaj.org/article/378d8a1a299844358daf0ef85f136345
Akademický článek
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Autor:
Olga Mikhailovna Popova, Nataliya Victorovna Solotova, Stepan Yurievich Veselovsky, Valeriy Alexandrovich Agoltsov, Tatiana Mikhailovna Giro
Publikováno v:
Veterinary World, Vol 14, Iss 8, Pp 2118-2123 (2021)
Background and Aim: Brucellosis is a disease occurring worldwide. Although it is mainly a cattle disease, it is extremely dangerous for humans. Milk and meat can be contaminated with Brucella. The present study aims to examine the biochemical and phy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7beb73f6ded082e9e231568c219b48b
http://www.veterinaryworld.org/Vol.14/August-2021/18.pdf
http://www.veterinaryworld.org/Vol.14/August-2021/18.pdf
Publikováno v:
Animal, Vol 9, Iss 5, Pp 775-780 (2015)
The aim of the present study was to estimate genetic parameters for calcium (Ca), phosphorus (P) and titratable acidity (TA) in bovine milk predicted by mid-IR spectroscopy (MIRS). Data consisted of 2458 Italian Holstein−Friesian cows sampled once
Externí odkaz:
https://doaj.org/article/d317657e3adc4c03a5579ba50d3dd483
Publikováno v:
Animal, Vol 9, Iss 7, Pp 1104-1112 (2015)
The aims of this study were to estimate the genetic variation of traditional milk coagulation properties (MCPs), milk acidity, curd firmness (CF) modeled on time t (CFt; comprising: RCTeq, rennet coagulation time estimated from the equation; CFP, the
Externí odkaz:
https://doaj.org/article/b75f25a61ab445788d4bda556a1fa99e
Autor:
Viviane Maia de Araújo, Laerte Dagher Cassoli, Aline Zampar, Augusto Cesar Lima da Silva, Carlos Tadeu dos Santos Dias, Paulo Fernando Machado
Publikováno v:
Revista Brasileira de Zootecnia, Vol 40, Iss 7, Pp 1619-1624 (2011)
Objetivou-se comparar metodologias de referência com a espectroscopia de infravermelho com transformada de Fourier para análises do pH e do ponto de congelamento sob diferentes condições de conservação em amostras de leite bovino cru. Foram col
Externí odkaz:
https://doaj.org/article/2a4c3360534440c39bd80f218789b975
Publikováno v:
Italian Journal of Animal Science, Vol 4, Iss 2s, Pp 239-241 (2010)
The cheese yield depends on the milk casein content and on the fat to casein ratio. The efficiency of the milk transformation depends on curd particles (“curd fines”) that remain in the cooked whey and on the losses of fat and casein as it is.
Externí odkaz:
https://doaj.org/article/a8f3b27086904d67a82e23fabdf104e1