SOURING DYNAMICS OF THE MILK SAMPLES WITH DIFFERENT FAT CONTENTWINKLER, IgorOPAE, MarinelaFood & Environment Safety
A specific rancid and tart off-flavour, probably due to lipolysis of the milk fat, is common in Norwegian goat milk during some seasons. We compared the effects of dietary fat sources on goat milk fat composition and flavour. The experiment was conducted from June to October with 30 animals...
Samples with greater fat content had slightly more probability (P = 0.067) of being contaminated by AFM1 at the 0.5 g/liter level. The milk with the lowest contamination of AFM1 was a brand imported as powder and rehydrated in Mexico 展开 ...
For 219 Slovakian Pied, 116 Pinzgau, 45 Danish Red, 57 Jersey and 16 Ayrshire cows, the correlation of milk fat percentage with milk protein percentage was 0.36, 0.38, 0.27, 0.29 and 0.46 resp. The regression of milk protein percentage on milk fat percentage was 0.51, 1.03, 0.20, 0.94 ...
The aim of this study was to determine a more reliable model that describes the shape of lactation curve regarding fat and protein content in goat milk. Researh data were collected from fat and protein records corresponding four lactation periods of 16 Saanen crossbred and 27 Damascus crossbred ...
fat, hay and concentrates. All groups in the same experiment obtained the same amount of metabolisable energy in the milk.After 60, 210 and 365 days there was no significant difference in weight, height at withers and heart and paunch girth be......
SPI is a vegetable protein source with no lactose and dietary fibers, making it easier to digest than other plant-sourced proteins. WPI is also an easily digested protein containing low levels of fat, lactose and high levels of cysteine. However, SC exists in a micelle form that slows down...
FAT, CALCIUM (Ca) AND MAGNESIUM (Mg) BALANCE IN PRETERM INFANTS (PI) FED HUMAN MILK (HM) OR LOW BIRTH WEIGHT FORMULA (LBWF) AT DIFFERENT POSTNATAL AGE 来自 国家科技图书文献中心 喜欢 0 阅读量: 16 作者:Salle, B,Senterre, J,Putet, G,Rigo, J ...
We hypothesize that as milks from different species have different composition and structures (potentially different casein micelle sizes, fat globule sizes, or both), they are likely to produce gel with different properties. Thus, the aim of this work was to compare the physicochemical properties ...
A comparison of milk protein, fat, lactose, total solids and amino acid profiles of three different buffalo breeds in Guangxi, ChinaAmino acidsmilk compositionbuffaloRecently, buffalo milk has been commercially produced and sold as pasteurized milk and Mozzarella cheese in the market. However, there...