Cookies on Animal Science Database

Like most websites we use cookies. This is to ensure that we give you the best experience possible.

 

Continuing to use www.cabi.org  means you agree to our use of cookies. If you would like to, you can learn more about the cookies we use.

Animal Science Database

Supporting your research in animal production, welfare and health

 Sign up to receive our Veterinary & Animal Sciences eNewsletter, book alerts and offers direct to your inbox.

Results per page:

Search results

Abstract

The changes in salt partition and the phase identification of non-diffusible calcium phosphate in bovine milk were studied at different temperature and pH upon heat treatment. As temperature and pH increased, the concentrations of serum Ca, inorganic phosphate (Pi) and citrate decreased, suggesting ...

Author(s)
Wang Qian; Ma Ying
Publisher
Elsevier, Oxford, UK
Citation
International Dairy Journal, 2020, 110,
Abstract

Gelation temperature (Tg), apparent viscosity (ηapp), turbidity and chromatography profiles of whey protein concentrate (WPC) and corresponding hydrolysates (WPHs) generated with Alcalase® and Neutrase® at different temperatures and total solids (TS) were compared. WPC incubated with Alcalase at...

Author(s)
Dermiki, M.; Fitzgerald, R. J.
Publisher
Elsevier, Oxford, UK
Citation
International Dairy Journal, 2020, 110,
Abstract

The standardisation of raw milk cheeses without losing their typicality is an ambitious goal. In the present study, the performance of two Lactococcus lactis autochthonous starter cultures (AS1 and AS2) was evaluated for the production of Valle d'Aosta (VdA, Italy) Fromadzo PDO, in terms of...

Author(s)
Dolci, P.; Ferrocino, I.; Giordano, M.; Pramotton, R.; Vernetti-Prot, L.; Zenato, S.; Barmaz, A.
Publisher
Elsevier, Oxford, UK
Citation
International Dairy Journal, 2020, 110,
Abstract

Key bitter taste-active fractions were fractionated and identified from cows' milk-based infant formula (IF) containing hydrolysed (bovine) milk protein. A systematic and sensory-guided approach was applied to separate and identify taste-active bitter peptides. The degree of hydrolysis for the...

Author(s)
Alim Aygul; Song HuanLu; Raza Ali; Hua JiaCai
Publisher
Elsevier, Oxford, UK
Citation
International Dairy Journal, 2020, 110,
Abstract

The monitoring and control of foodborne pathogenic microorganisms to protect food safety is of great significance. A biosensor based on superparamagnetic ultra-small iron oxide nanoparticles (USIO NPs) combined with membrane filtration and low field nuclear magnetic resonance (LF-NMR) for rapid...

Author(s)
Jin Ling; Li Ting; Yang Tan; Liang XueHua; Wu Bin; Zou DengChao; Hu LiWen; Huang GanHui; Zhang JinSheng
Publisher
Elsevier, Oxford, UK
Citation
International Dairy Journal, 2020, 110,
Abstract

For microbial safety, thermal processing is applied during caprine milk processing, which affects the stability of proteins, specially the whey proteins. Therefore, this study evaluated the changes of glycated serum proteome in caprine milk products using a robust ion mobility time-of-flight...

Author(s)
Chandra Roy, M.; Zhang LiNa; Liu XianMing; Zhou Peng
Publisher
Elsevier, Oxford, UK
Citation
International Dairy Journal, 2020, 110,
Abstract

A total of 90 Graviera cheese samples, produced by selected local dairies in six different regions of Greece, were analysed for pH, titratable acidity, NaCl, proteins, fat on dry weight basis, ash, fatty acid composition by gas chromatography, volatile compounds by gas chromatography/mass...

Author(s)
Vatavali, K.; Kosma, I.; Louppis, A.; Gatzias, I.; Badeka, A. V.; Kontominas, M. G.
Publisher
Elsevier, Oxford, UK
Citation
International Dairy Journal, 2020, 110,
Abstract

The effect of different degrees of pre-crystallised lactose (PCL) (0-45%) on the physico-chemical properties of infant formula (IF) containing hydrolysed whey protein was investigated during ageing at two temperatures (25 and 45°C) and three levels of relative humidity (RH; 11%, 33%, 54%). An...

Author(s)
Saxena, J.; Adhikari, B.; Brkljaca, R.; Huppertz, T.; Zisu, B.; Chandrapala, J.
Publisher
Elsevier, Oxford, UK
Citation
International Dairy Journal, 2020, 110,
Abstract

Lactic acid-producing bacteria are important in many fermentations, such as the production of biobased plastics. Insight in the competitive advantage of lactic acid bacteria over other fermentative bacteria in a mixed culture enables ecology-based process design and can aid the development of...

Author(s)
Rombouts, J. L.; Kranendonk, E. M. M.; Regueira, A.; Weissbrodt, D. G.; Kleerebezem, R.; Loosdrecht, M. C. M. van
Publisher
Wiley, Hoboken, USA
Citation
Biotechnology and Bioengineering, 2020, 117, 5, pp 1281-1293
Abstract

Consumption of meat is considered a vital source of essential amino acids, vitamins and minerals which makes it a critical dietary requirement for humans and other organisms. However, in Sub Saharan Africa, despite accounting for a large chunk of livestock production, it is in short supply due to...

Author(s)
Zungum, IU. IU.; Imam, TS. TS.; Benjamin, B.; Moisule, A.; Daya, MG. MG.; Abubakar, T.; Bala, ZM. ZM.; Peter, DD. DD.
Publisher
NCRP, Faculty of Science, University of Port Harcourt, Port Harcourt, Nigeria
Citation
Journal of Applied Sciences and Environmental Management, 2020, 24, 8, pp 1425-1432

Refine Results

Sort Order
Author
Geographical Location
Item Type
Language
Organisms
Subject Topics