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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

AbstractFull Text

Probiotic microorganisms can release bioactive substances that can inhibit the growth and biofilm formation of pathogenic microorganisms such as Streptococcus mutans. Dental caries is a multi-factorial chronic infection disease, which starts with bacterial biofilm formation caused mainly by S....

Author(s)
Demir, T.; Demir, H.
Publisher
Turkish Science and Technology
Publication
Turkish Journal of Agriculture - Food Science and Technology, 2021, 9, 2, pp 339-345
Abstract

Research on oleogels or structured edible oils has recently become a promising area of research for the creation of healthy food products with a reduced content of saturated and trans-isomer fatty acids. Solid fats, being sources of saturated and trans-isomeric fatty acids in food products, can...

Author(s)
Frolova, Yu. V.; Sobolev, R. V.; Kochetkova, A. A.
Publisher
OOO "Infokholodtekh"
Publication
Pishchevaya Promyshlennost', 2021, 4, pp 8-11
Abstract

Sage (Salvia officinalis L.) is an important medicinal plant from the family of Lamiaceae and is known for its medicinal properties. There are certain ways to separate essential oil of sage, among them hydrodistillation by far the most used industrial techcnique. Hydrodistillation generates a...

Author(s)
Incegül, Y.; Çam, M.
Publisher
Springer
Publication
Journal of Food Measurement and Characterization, 2021, 15, 3, pp 2688-2694
Abstract

The aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft Protected Geographical Indication (PGI) Lički škripavac cheese. Standardization of milk to the casein/fat ratio of 0.7...

Author(s)
Kalit, S.; Kalit, M. T.; Špehar, I. D.; Salajpal, K.; Samaržija, D.; Anušić, J.; Rako, A.
Publisher
MDPI AG
Publication
Foods, 2021, 10, 4,
News Article

Production of artisan cheeses has increased in the United States over the past few decades. Although many cheesemakers have reported quality and...

Date
April 2021
CAB ReviewFull Text

Sex selection techniques provide economic benefits to dairy and beef herd management. Therefore, the development of such techniques has attracted the attention of reproductive biologists. There have been numerous studies concerning the development of sex selection techniques. As the sex of the...

Date
February 2021
Subjects
animal husbandry; artificial insemination; beef cattle; chromosomes; dairy cattle; DNA; insemination; methodology; motility; progeny; semen; semen characters; sex determination; sex diagnosis; spermatozoa; techniques; X chromosome; Y chromosome; reviews
Author(s)
Naniwa, Y.; Uchiyama, K.
Miscellaneous
Publisher
World Health Organization
Publication
The Joint FAO/WHO Expert Meetings on Nutrition (JEMNU): nitrogen to protein conversion factors for soy-based and milk-based ingredients used in infant formula and follow-up formula: report of the meeting of the expert panel: Geneva, Switzerland, 16-17 July 2019. World Health Organization, 2020, pp vi + 53 pp.
AbstractFull Text

Probiotic microorganisms can release bioactive substances that can inhibit the growth and biofilm formation of pathogenic microorganisms such as Streptococcus mutans. Dental caries is a multi-factorial chronic infection disease, which starts with bacterial biofilm formation caused mainly by S....

Author(s)
Demir, T.; Demir, H.
Publisher
Turkish Science and Technology
Publication
Turkish Journal of Agriculture - Food Science and Technology, 2021, 9, 2, pp 339-345
AbstractFull Text

Lipid oxidation is responsible for the development of many diseases with the loss of characteristics of foods and therefore by leading the loss of quality and formation of toxic compounds. Dairy products are also very susceptible to oxidative degradation because they contain polyunsaturated fatty...

Author(s)
Demirkaya, A. K.; Şahin, N. G.
Publisher
Atatürk Üniversitesi Veteriner Fakültesi Yayinidir
Publication
Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 2021, 16, 1, pp 73-79

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