Effects of heat-treated carbohydrates on milk composition in high-yielding dairy cows: W. Velle, T. Framstad and S. Tollersrud. Norwegian College of Veterinary Medicine, Oslo, NorwayDifferent nutritional levels introduced three weeks before calving and gradually reaching the maximum supply level of ...
A study was made of the destructive effects of repeated heat processing of milk on its content of vitamin B6, vitamin B12, thiamine and folic acid. Losses of thiamine and vitamin B6were cumulative, and increased with frequency and severity of heating. With folic acid, the first heat treatment...
The present study was based on data representing highly selected dairy cows to (a) identify the threshold point and time period when milk production starts to decline in the first 3 parities and (b) estimate the genetic parameters and breeding values of heat stress effects on milk production ...
- 《Journal of Dairy Science》 被引量: 45发表: 2009年 A comparison of the effects of heat stress on milk and component yields and somatic cell count in Holstein and Jersey cows Objective 1 was to investigate effects of heat stress and breed on milk and component yield for Holstein and ...
Three Zebu and three Highland mature heifers were used to study the effect of a moderately high environmental temperature (31°C) on temperatureregulatory responses of cold- and heat-tolerant cattle to thermal stress. Following a 7-day period of adjustment to 31°C, the Highland heifers decreas...
Effects of EPA/DHA Omega-3 in Partially Alleviating Heat Stress Effects – Dr. Daniel Rico February 27, 2023 View more → Advanced Topics,Fat Supplements,Fatty Acid Digestibility,Hot Topics,Milk and Milk Fat Effects,Omega Fatty Acids ADSA 2022 Research Review: Methionine Plus EPA/DHA Omega-3s...
Effect of heat treatment of human milk on absorption of nitrogen, fat, sodium, calcium, and phosphorus by preterm infants. Seven very low birthweight (less than 1.3 kg) preterm infants, aged between 3 and 6 weeks were fed raw, pasteurised, and boiled human milk for 3 consecutiv... S ...
The effects of single- or 2-stage ultra-high pressure homogenization (UHPH; 100 to 330MPa) at an inlet temperature of 30°C on the cheese-making properties of bovine milk were investigated. Effects were compared with those from raw, heat-pasteurized (72°C for 15s), and conventional homoge...
A study was undertaken to investigate the effects of milk composition (i.e., protein level and protein:fat ratio), stir-out time, and pressing duration on curd moisture and yield. Milks of varying protein levels and protein:fat ratios were renneted under normal commercial conditions in a pil...
, Heat induced crosslinks in milk proteins and consequences for the milk system. Protein crosslinking, Plenum Press, New York, NY (1977) Ch. 7 Google Scholar 22 M.J. Kronman, R.E. Andreotti, R. Vitols Inter- and intra-molecular interactions of α-lactalbumin. II. Aggregation reactions ...