Zobrazeno 1 - 10
of 48
pro vyhledávání: '"rennet coagulation time"'
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
Autor:
Darshna B. Prajapati, Dharti B. Kapadiya, Amit Kumar Jain, Bhavbhuti M. Mehta, Vijaykumar B. Darji, Kishorkumar D. Aparnathi
Publikováno v:
Veterinary World, Vol 10, Iss 5, Pp 477-484 (2017)
Aim: The study was undertaken to find out the physicochemical characteristics, selected processing-related parameters and activity of selected enzymes in Surti goat milk. Materials and Methods: Milk samples from Surti goats and buffalo milk sample
Externí odkaz:
https://doaj.org/article/b518481780a146c18b70d44995d3633f
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 366-371 (2016)
The aim of the work was compared of two different methods (the visual method and the nephelo turbidimetry method) for determination of rennet coagulation time. It was observed the effect of heat treatment of milk; types of rennet and addition of diff
Externí odkaz:
https://doaj.org/article/f6493430df834aff9d960a579c3462c4
Publikováno v:
Journal of Food Composition and Analysis. 114:104808
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c39ca14e75a7cbfe64402ed716e4f59f
https://doi.org/10.1016/j.jfca.2022.104808
https://doi.org/10.1016/j.jfca.2022.104808
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
Autor:
Salam A. Ibrahim, Tom Tse
Publikováno v:
Foods, Vol 7, Iss 4, p 57 (2018)
In this study, we investigated the impact of the rodenticides (strychnine, bromadiolone, and brodifacoum) on milk pH, rennet coagulation time (RCT), and coagulum strength. Sub-lethal amounts of strychnine and bromadiolone produced an unnaturally larg
Externí odkaz:
https://doaj.org/article/ab588fd1939d4a2db9ffed0268d5c50a
Autor:
Maria Luisa Dettori, Giovanni Bittante, Giorgia Stocco, Giuseppe Massimo Vacca, Michele Pazzola
Publikováno v:
Journal of dairy science. 103(2)
The aims of the present research were to quantify the effects of each coagulation trait, traditional milk coagulation properties [MCP: rennet coagulation time (RCT), curd-firming time (k20), and curd firmness at 30 min (a30)], and modeled curd-firmin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e50e6acfcc64c5b47b52bb68cc82ddd1
https://pubmed.ncbi.nlm.nih.gov/31837798
https://pubmed.ncbi.nlm.nih.gov/31837798
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 366-371 (2016)
The aim of the work was compared of two different methods (the visual method and the nephelo turbidimetry method) for determination of rennet coagulation time. It was observed the effect of heat treatment of milk; types of rennet and addition of diff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::106449da6ffe52ec24d2499541bfdfc7
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/604
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/604
Akademický článek
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Publikováno v:
International Journal of Health, Animal Science and Food Safety, Vol 3, Iss 1 (2016)
International Journal of Health, Animal Science and Food Safety; V. 3, N. 1 (2016)
International Journal of Health, Animal Science and Food Safety; V. 3, N. 1 (2016)
Cow and buffalo milk and camel milk were analyzed and compared for processing related parameters. The average heat stability of cow, buffalo and camel milk samples analyzed was 1807.4 seconds, 1574.6 seconds and 133.6 seconds respectively at 140 °C.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72aa546ae689b8287d4ebc5058a69bcc
