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Animal Science Database

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Dairy Science & Technology

Covering all aspects of dairy science and technology including husbandry, welfare and behaviour, health, physiology, biochemistry and endocrinology of lactation, milk composition and processing. A wide range of dairy products, including fluid and condensed milks, cheese, butter, fermented milk products and ice cream, as well as dry or condensed milk and whey products, is also covered

Latest content

Abstract

Consumers are increasingly searching for preservative-free and "natural" food options. Confectionery products with low water activity (aw) are typically considered resistant to contamination with filamentous fungi; however, several xerophilic fungi can cause considerable economic losses due to...

Author(s)
Buerman, E. C.; Worobo, R. W.; Padilla-Zakour, O. I.
Publisher
International Association for Food Protection
Publication
Journal of Food Protection, 2019, 82, 3, pp 390-394
Abstract

The study investigated the effects of reducing daily herbage allowance (DHA) from 15.0 to 11.8 kg dry matter per cow (>3.5 cm post grazing sward height) to a spring-calved herd during early lactation on the composition, rennet coagulability and heat stability characteristics of milk during early...

Author(s)
Gulati, A.; Galvin, N.; Kennedy, E.; Lewis, E.; McManus, J. J.; Fenelon, M. A.; Guinee, T. P.
Publisher
Elsevier
Publication
International Dairy Journal, 2019, 92, pp 69-76
Abstract

Effects of transglutaminase (TG), acidification temperature and total milk solids level on the acid gelation of skim milk were investigated. Despite similar acidification kinetics, TG-treated milk acidified at ≥35°C showed differences in elastic modulus (G′) with acidification time, particularly by...

Author(s)
Lam, E.; Otter, D.; Huppertz, T.; Zhou, P.; Hemar, Y.
Publisher
Elsevier
Publication
International Dairy Journal, 2019, 92, pp 59-68
Abstract

Grated Parmigiano-Reggiano cheese holds a valuable market segment and its quality strictly depends on the amount of rind, size, shape of cheese particles and original cheese properties. Textural properties of the rind and inner part of the cheese significantly affect size and shape of grated...

Author(s)
Alinovi, M.; Mucchetti, G.; Tidona, F.
Publisher
Elsevier
Publication
International Dairy Journal, 2019, 92, pp 50-58
News Article

The Soil Association’s 2018 Organic Market Report says that the UK organic market grew by 6% in 2017, and is now worth £2.2...

Date
March 2019
Author(s)
M Djuric, DVM
Miscellaneous

Product Description: This document specifies a method for the determination of chloride in milk, milk products, infant formula and adult nutritionals by potentiometry with an analytical range of 0,35 mg chloride/100 g to 711,6 mg chloride/100 g product, or ready-to-feed products.

Publisher
International Dairy Federation
Publication
IDF 242 | ISO 21422 (2018) - milk, milk products, infant formula and adult nutritionals - determination of chloride-potentiometric titration method, 2018, pp 16 pp.
CAB ReviewFull Text

The global population is rapidly increasing and will surpass 10 billion people within the next 20 years. As diminishing resources continue to impact agriculture, and with the necessity to feed the world by 2050, the agricultural sector must be able to sustainably and efficiently produce...

Date
March 2019
Subjects
breeding programmes; crop residues; food security; forage; grasses; meat; microbial flora; microorganisms; milk; phenotypes; protein sources; roughage; rumen flora; rumen microorganisms; ruminant feeding; socioeconomics; sustainability
Author(s)
Myer, P. R.; Clemmons, B. A.; Schneider, L. G.; Ault, T. B.
AbstractFull Text

Objective: To study the protein and amino acid content and composition characteristics of raw buffalo milk and raw Holstein milk in Guangxi, and analyze the difference between raw buffalo milk and raw Holstein milk. Methods: The milk samples were treated by hydrochloric acid hydrolysis method, the...

Author(s)
Ou YuLing; Zhao YongFeng; Luo ZhaoFei; Wang WenLong; Gan GuoDong; Liang Zhen; Tan ChunCui
Publisher
Journal of Food Safety and Quality
Publication
Journal of Food Safety and Quality, 2019, 10, 5, pp 1201-1208
AbstractFull Text

Objective: To study the producing technology and formula of jujube fruit milk. Methods: High quality jujube were selected baking in the oven for 1 h at 65°C, and jujube nuclear was softened after adding 4 times of 1% NaHCO3 solution soaking 12 h. Jujube juice was prepared with adding the pectinase...

Author(s)
Meng Zhan; Bo Hui
Publisher
Journal of Food Safety and Quality
Publication
Journal of Food Safety and Quality, 2019, 10, 5, pp 1191-1196

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