Relevant bibliographies by topics / Dairy products

Academic literature on the topic 'Dairy products'

Author: Grafiati
Published: 4 June 2021
Last updated: 11 March 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Dairy products.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Journal articles on the topic "Dairy products":

1

Weik, Robert W. "Dairy Products." Journal of AOAC INTERNATIONAL 69, no. 2 (March 1, 1986): 233. http://dx.doi.org/10.1093/jaoac/69.2.233a.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Richardson, Gary H. "Dairy Products." Journal of AOAC INTERNATIONAL 70, no. 2 (March 1, 1987): 271a—272. http://dx.doi.org/10.1093/jaoac/70.2.271a.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Horáčková, Šárka, Blanka Vrchotová, Daniel Koval, Akkenzhe Omarova, Marcela Sluková, and Jiří Štětina. "Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products." Czech Journal of Food Sciences 40, No. 5 (October 26, 2022): 392–99. http://dx.doi.org/10.17221/132/2022-cjfs.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity against yeasts. Both strains grew better in soy drink compared to milk. During co-culturing with the yoghurt culture, sufficient acidification of milk and soy beverage necessary for the production of fermented products was achieved. The stability of tested strains in media at pH 4.5 for 28 days at 5 °C was good. L. plantarum was effective in the inhibition of undesirable yeast growth, but the ability was strain-specific. Tested strains demonstrated also a strain-specific ability to suppress the growth of yoghurt culture bacteria. For a possible application of co-culturing L. plantarum with the yoghurt culture, verification of the mutual compatibility of specific strains is necessary.
4

Nascimento, João Roberto Oliveira do. "Functional dairy products." Revista Brasileira de Ciências Farmacêuticas 40, no. 3 (September 2004): 441. http://dx.doi.org/10.1590/s1516-93322004000300023.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

BANKS, W. "Dairy products: technology." International Journal of Dairy Technology 46, no. 3 (August 1993): 83–86. http://dx.doi.org/10.1111/j.1471-0307.1993.tb01252.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Theobald, Hannah. "Functional Dairy Products." Nutrition Bulletin 29, no. 3 (September 2004): 282. http://dx.doi.org/10.1111/j.1467-3010.2004.00411.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Kennedy, John F., and Chaiwat Bandaiphet. "Functional Dairy Products." Carbohydrate Polymers 57, no. 1 (August 2004): 101. http://dx.doi.org/10.1016/j.carbpol.2004.04.007.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Evdokimov, Ivan, Lyudmila Alieva, Valeriy Varlamov, Vladimir Kurchenko, Vladimir Haritonov, and Tatyana Butkevich. "USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION." Foods and Raw Materials 3, no. 2 (October 20, 2015): 29–39. http://dx.doi.org/10.12737/13117.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Vedamuthu, E. R. "The Dairy Leuconostoc: Use in Dairy Products." Journal of Dairy Science 77, no. 9 (September 1994): 2725–37. http://dx.doi.org/10.3168/jds.s0022-0302(94)77215-5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Evdokimov, Ivan, Vitaliy Somov, Yuliya Kurash-, Sergey Perminov, and Sergey Knyazev. "APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS." Foods and Raw Materials 3, no. 2 (October 20, 2015): 89–95. http://dx.doi.org/10.12737/13113.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources
You might also be interested in the extended bibliographies on the topic 'Dairy products' for particular source types:
Journal articles Dissertations / Theses Books

Dissertations / Theses on the topic "Dairy products":

1

Wang, Hong. "Properties of docosahexaenoic acid-enriched dairy products." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/MQ51106.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Wang, Xiaohong. "Price transmission asymmetries in United States dairy products." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 87 p, 2007. http://proquest.umi.com/pqdlink?did=1251903891&Fmt=7&clientId=79356&RQT=309&VName=PQD.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Walsh, Marie K. "Measurement of Proteins in Milk and Dairy Products." DigitalCommons@USU, 1988. https://digitalcommons.usu.edu/etd/5360.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
The purpose of this study was to develop a short, easy procedure to measure five major proteins in milk and to detect concentrations of added protein to dairy products. Combinations of casein or whey protein with nonfat-dry milk were made with concentration ratios from 0:10 to 10:0. Similar mixtures of defatted goat milk with defatted cow milk were prepared. Samples were hydrolyzed in 6 N HCl at 145°C for 4 h and analyzed for amino acid composition. Multiple regression equations were derived to estimate the relative content of whey protein or casein added to nonfat-dry milk and goat milk added to cow milk employing amino acid profiles of whey protein, casein, nonfat-dry milk, goat milk and cow milk. Correlation coefficient values were all greater than .99. Measuring individual concentrations of milk proteins required separating casein and why proteins by reverse phase high performance liquid chromatography on a C3 column. αs-, β-, and κ-casein were separated after dissociating casein micelles with mercaptoethanol and urea. A 40:60 to 0:100 gradient of .15 M sodium chloride/triethylamine (pH 2.5) and 40% acetonitrile was used. Whey proteins, α-lactalbumin and β-lactoglobulin were separated with a 95:5 to 0:100 gradient of .15 M sodium chloride (pH 2.4) and acetonitrile. Eluted proteins were collected from the column, analyzed for purity by electrophoresis, and hydrolyzed in 6 N HCl at 145°C for 4 h. Purified proteins and mixtures of purified proteins were analyzed for amino acid composition. Estimates of individual protein concentrations in mixtures were made by solving simultaneous equations based on amino acid composition using a tektronix 4052 computer.
4

LACIVITA, VALENTINA. "New technologies for sanitization of fresh dairy products." Doctoral thesis, Università di Foggia, 2017. http://hdl.handle.net/11369/361913.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
L’utilizzo di tecnologie non termiche per la conservazione degli alimenti (campi elettrici pulsati, luce pulsata, luce UV, irradiazione, ultrasuoni) potrebbe rappresentare una strategia alternativa per aumentare la stabilità dei prodotti freschi. Differenti studi sono stati riportati sull’utilizzo di queste tecnologie su vari alimenti (frutta, verdura, carne cruda e pesce, succhi di frutta e latte), ma pochissime informazioni sul Fiordilatte sono disponibili. Sulla base di queste considerazioni, potrebbe essere interessante valutare l'efficacia di queste tecnologie non termiche sul Fiordilatte, al fine di prolungare la sua shelf-life. In questa tesi di dottorato è stato studiato il potenziale utilizzo di tecnologie non termiche per la sanificazione di formaggi freschi. In particolare, sono stati testati sul Fiordilatte l'efficacia di diversi trattamenti: la luce UV-C, la luce pulsata (PL), gli impulsi di luce ad alta intensità (HILP), un sistema costituito da ultrasuoni combinati con il vapore (SonoSteam), i raggi X e il plasma freddo mediante l’utilizzo di un sistema Plasma jet. Per ogni strategia di conservazione, sono stati effettuati test preliminari in vitro utilizzando Pseudomonas fluorescens, (o un mix costituito da P. fluorescens e P. putida) e Enterobatteriaceae come inoculo sulla superficie del Fiordilatte. Poi, nella prova di shelf-life i campioni non trattati e trattati sono stati confezionati con liquido di governo, conservati a 9±1 °C e periodicamente analizzati dal punto di vista della qualità microbiologica e sensoriale. I trattamenti con luce UV-C sono stati eseguiti in una cella termostatata dotato di 4 lampade UV-C, che emettono luce nella lunghezza d'onda tra 180-200 nm. I trattamenti con luce pulsata (PL) e impulsi di luce ad alta intensità (HILP) sono stati eseguiti utilizzando rispettivamente una unità di decontaminazione mobile (CLARANOR) e Steri-Pulse XL 3000. Questi dispositivi sono dotati di lampade allo xeno, che emettono luce ad alta intensità nella lunghezza d'onda tra 100-1100 nm. I trattamenti con ultrasuoni combinati con il vapore sono stati eseguiti con un impianto pilota dotato di 6 ugelli, in grado di produrre in maniera simultanea vapore (90-95 °C) e ultrasuoni (20-40 kHz). Il trattamento a raggi X è stato eseguito con il dispositivo RS-2400 (Rad Source, USA) utilizzando tre diverse dosi (0.5, 2, 3 kGy). Mentre, il trattamento con plasma jet è stato effettuata utilizzando un sistema pilota dove il getto di plasma è montato in una piccola camera che permette di lavorare a pressione atmosferica. L’Elio o una miscela di Elio + Ossigeno sono stati utilizzati come gas per la formazione del plasma. Per ogni strategia di conservazione, la crescita delle Enterobatteriaceae e delle Pseudomonas spp. è stata presa in considerazione, essendo questi gruppi microbici i responsabili principali del deterioramento dei prodotti lattiero caseari. Dalle prove preliminari con i campioni inoculati, la luce UV-C è stata in grado di decontaminare la superficie del Fiordilatte. È stata ottenuta un'estensione della shelf-life del 80% selezionando adeguate modalità di trattamento come l'esposizione del Fiordilatte ai raggi UV-C a 6.0 kJ/m2. Il trattamento con la luce pulsata (PL) ha permesso una riduzione della crescita microbica, soprattutto immediatamente dopo il trattamento ed è stato osservato che la carica microbica diminuisce con l'aumentare della intensità della luce. Durante il test di shelf-life i risultati confermano che il trattamento PL esercita una attività germicida iniziale, ma non è in grado di inibire la crescita microbica durante la conservazione. Mentre, per il trattamento con impulsi di luce ad alta intensità (HILP) è stato osservato una riduzioni significativa (oltre 1 ciclo log) su Fiordilatte inoculato, con solo pochi secondi di trattamento (da 1 a 8 s). Durante il periodo di stoccaggio refrigerato, nei campioni controllo si è osservato un aumento delle Pseudomonas spp., mentre i campioni trattati(per 2 e 4 s) non hanno mai raggiunto il limite di accettabilità microbiologica (dopo 12 giorni di stoccaggio). Nello studio effettuato con ultrasuoni combinati con il vapore tutti i dati del test in vitro hanno evidenziato che questa tecnica può essere particolarmente efficace per ridurre la contaminazione iniziale del Fiordilatte. Durante il periodo di stoccaggio per le Pseudomonas spp., i campioni trattati (per 1 s e 6 s) non hanno mai raggiunto la soglia di accettabilità microbiologica (dopo 12 giorni di stoccaggio). Pseudomonas spp. e Enterobatteriaceae, non sono stati rilevati nei campioni irradiati (trattamento a raggi X), indicando che questi gruppi microbici alteranti sono stati completamente inibiti dal trattamento a raggi X, mentre sono cresciuti nel controllo. La shelf-life per i campioni trattati con 2 e 3 kGy è stata circa di 44 e 43 giorni, rispettivamente. Mentre il controllo è rimasto accettabile per circa 10 giorni. Al contrario, i tempi di trattamento lunghi, la modalità di applicazione del plasma e l'inefficacia sono stati i problemi connessi al potenziale utilizzo del plasma jet. Pertanto, le indagini con questa tecnologia sono state interrotte. In generale, per i parametri sensoriali il punteggio della qualità globale ha indicato un accettabilità dei campioni di Fiordilatte trattati (UV-C, PL, X-ray) e questi sono stati percepiti come paragonabile ai campioni di Fiordilatte non trattati (controlli). L'efficacia di queste tecnologie è molto interessante, in quanto riduzioni microbiche significative sono state registrate nella maggior parte dei campioni trattati. L'applicazione di queste nuove tecnologie a livello industriale ha ancora bisogno di altre indagini per meglio valutare gli effetti su alcuni parametri nutrizionali e costi per lo scale-up.
5

Wang, Jing. "Supplying cow's milk and soy milk to Beijing : a developmental dilemma /." Access Digital Full Text version, 1989. http://pocketknowledge.tc.columbia.edu/home.php/bybib/10857412.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Parker, Amanda Jane. "Deregulating and developing dairy-food chain relationships : implications for farm business management in south east Queensland /." St. Lucia, Qld, 2002. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16816.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Andriamanjay, Eric. "An econometric analysis of the consumer demand for dairy products in Canada 1968-1982 /." Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=61840.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Skolrud, Tristan Del. "A Fourier analysis of the U.S. dairy industry." Pullman, Wash. : Washington State University, 2009. http://www.dissertations.wsu.edu/Thesis/Summer2009/t_skolrud_072009.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
Thesis (M.A. in economics)--Washington State University, August 2009.
Title from PDF title page (viewed on Sept. 15, 2009). "School of Economic Sciences." Includes bibliographical references (p. 18-20).
9

Qu, Zilin, and 曲姿霖. "The association between different types of dairy consumption and type 2 diabetes mellitus : a systematic review." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2014. http://hdl.handle.net/10722/206957.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
Background: Type 2 diabetes mellitus is one of the most prevalent chronic diseases worldwide, currently affecting about 3 million global populations. The incidence of Type 2 diabetes has been increasing particularly in recently developed Asian settings including Hong Kong. Dairy product, as a part of dietary guidelines, has been hypothesized to help reduce risks of Type 2 diabetes. However different types of dairy product might have different effects on Type 2 diabetes given their varying content in fat, sugar and vitamins. Objective: To review literature on the examination of the association between consumption of different types of dairy products (total dairy, high-fat dairy, low-fat dairy and fermented dairy) and the risk of type 2 diabetes Methods Relevant studies were searched and identified through database of PubMed and Google Scholar using combination of keywords. Studies examining the association between consumption of total dairy and subtypes of dairy products and the risk of type 2 diabetes were included. Results: Of the 163 papers identified, 10 studies were finally included in this systematic review. All studies were prospective cohort study from Western countries. Findings for different kinds of dairy products varied. For high-fat dairy products consumption, nine out of the ten studies found there was no association with type 2 diabetes risks. For low-fat dairy products, six out of ten studies found an inverse association after adjusted for confounders like age, sex and total energy intake; among these six studies, three still reported an inverse association after further adjusted for confounders like education level, smoking status and alcohol intake, physical activities and family history of type 2 diabetes. For fermented dairy products (mainly yoghurt), among seven studies which examined this, three studies found an inverse association between yogurt consumption and Type 2 diabetes risk before and after adjusted for multivariate confounders (age ,sex, total energy drink, education level, social class, physical activities, smoking status, alcohol intake and family history of type 2 diabetes, etc) . One of the three studies also found that, other than yogurt, there was an inverse association between low-fat fermented dairy and total fermented dairy consumption and type 2 diabetes risks after adjusted for age and sex. However, after further adjustment, the association became null for total fermented dairy products while it remained for low-fat fermented dairy products. All of the 10 studies that examined subtypes of dairy product also reported total dairy product consumption. For total dairy product, six out of ten studies found an inverse association. Conclusion: Overall, total dairy consumption might be associated with lower risks of type 2 diabetes, but the associations may be varied by subtypes of dairy products. Across different types of dairy products, low-fat dairy consumption was associated with lower risk of type 2 diabetes while high-fat dairy consumption was clearly not associated with type 2 diabetes risk. Results for subtypes of fermented dairy consumption remain unclear. Further prospective cohort study in other non-Western populations may provide are required.
published_or_final_version
Public Health
Master
Master of Public Health
10

Hartling, Ivan Grant. "Influence of bacteria on menaquinone concentrations in fermented dairy products." Thesis, University of British Columbia, 2017. http://hdl.handle.net/2429/62654.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
Menaquinones (MK’s) are a form of vitamin K, supplementation with which has been shown to provide health benefits by reducing arterial calcification and improving bone density. Fortifying MK’s in foods may provide the health benefits associated with MK’s to the general population. This study aimed to increase the amount of MK’s in yogurt, which typically contains very little MK’s, by co-fermenting milk with both typical yogurt bacteria and bacteria known to produce MK’s in cheese and natto. A LC-MS/MS method was first developed to measure MK’s as well as all other fat-soluble vitamins. The LC-MS/MS method was able to quantify phylloquinone, MK-4, MK-7, MK-9, cholecalciferol, α-tocopherol, and was able to detect MK-8, but was unable to quantify ergocalciferol or retinol due to ionization suppression from the sample matrix. The LC-MS/MS method was used to measure MK’s in non-fat milk samples fermented with either one bacteria ssp. or a combination of S. thermophilus, L. bulgaricus, and one of L. lactis, L. cremoris, P. shermanii, or B. subtilis. Fermentations were carried out at 30 – 45 °C for 36 h to determine the optimal incubation temperature at which to carry out replicate fermentations. The pH was measured throughout fermentation as an indicator of overall growth and the relative amount of each bacteria ssp. after fermentation was measured using qPCR. Only L. cremoris produced MK-8 and MK-9, while all samples, including negative controls, contained high concentrations of MK-7. The qPCR results showed co-fermentations contained over 99 % S. thermophilus, except in co-fermentations with L. lactis which contained 59 % L. lactis, 41 % S. thermophilus, and < 0.1 % L. bulgaricus. Delaying inoculation of S. thermophilus and L. bulgaricus resulted in almost exclusive growth of the first inoculant. Overall, L. cremoris showed the greatest potential for enhancing the MK content of yogurt as it produced up to 234.4 ng/g MK-9, 174.9 ng/g MK-7, and produced MK-8, but further experiments are required to improve the growth of yogurt and MK producing bacteria.
Land and Food Systems, Faculty of
Graduate
More sources

Books on the topic "Dairy products":

1

Canada, Industry Science and Technology Canada. Dairy products. Ottawa, Ont: Industry, Science and Technology Canada, 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Publications, Market Assessment, ed. Dairy products. London: BLA Group, 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Cooper, Jason. Dairy products. Vero Beach, Fla: Rourke Publications, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

A, Leatherhead Food R. Dairy products. Surrey: Leatherhead Food R.A., 1995.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Coleman, Jonathan Roger. Dairy products. Washington, DC: Office of Industries, U.S. International Trade Commission, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Coleman, Jonathan R. Dairy products. Washington, DC: Office of Industries, U.S. International Trade Commission, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Kalz, Jill. Dairy products. North Mankato, Minn: Smart Apple Media, 2003.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Coleman, Jonathan R. Dairy products. Washington, DC: Office of Industries, U.S. International Trade Commission, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Canada. Industry, Science and Technology Canada. Dairy products. Ottawa: Industry, Science and Technology Canada, 1988.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Pearce, Jack B. Dietary dairy products, dairy product substitutes and cholesterol metabolism. Belfast: Food Science Department, Queen's University of Belfast, 1991.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Dairy products":

1

Boylston, Terri D. "Dairy Products." In Food Biochemistry and Food Processing, 425–41. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.ch23.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Gordon, J. "Dairy Products." In Food Industries Manual, 74–131. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2099-3_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Duveen, Michael. "Dairy products." In Handbook of Organic Food Processing and Production, 111–25. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2107-5_7.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Vieira, Ernest R. "Dairy Products." In Elementary Food Science, 224–44. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_15.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Ottogalli, Giorgio, and Giulio Testolin. "Dairy Products." In The Mediterranean Diets in Health and Disease, 135–59. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4684-6497-9_7.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Miller, Richard K. "Dairy Products." In Industrial Robot Handbook, 571–76. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4684-6608-9_63.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Ranken, M. D., R. C. Kill, and C. Baker. "Dairy Products." In Food Industries Manual, 75–138. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1129-4_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Holdsworth, J. E., and S. J. Haylock. "Dairy products." In Physico-Chemical Aspects of Food Processing, 234–57. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4613-1227-7_11.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Munjanja, Basil K., and Anna T. D. Gowera. "Dairy Products." In Spectroscopic Methods in Food Analysis, 543–72. Boca Raton, FL : CRC Press, Taylor & Francis Group, 2017.: CRC Press, 2017. http://dx.doi.org/10.1201/9781315152769-21.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Owusu-Apenten, Richard, and Ernest Vieira. "Dairy Products." In Elementary Food Science, 399–431. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-65433-7_18.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Dairy products":

1

Lopez, C., V. Briard-Bion, B. Camier, and J. Y. Gassi. "Supramolecular Organisation of Fat in Dairy Products." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060438.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

"Determination of Sodium Benzoate in Dairy Products." In 2018 3rd International Conference on Life Sciences, Medicine, and Health. Francis Academic Press, 2018. http://dx.doi.org/10.25236/iclsmh.18.034.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Bahteev, Yu D., M. R. Bahteeva, G. Yu Kuryaeva, and A. A. Tuskov. "Modeling the Optimal Range of Dairy Products." In International Conference on Economics, Management and Technologies 2020 (ICEMT 2020). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/aebmr.k.200509.027.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Bairamov, M. T. "Prospects for the competitiveness of dairy products." In Наука России: Цели и задачи. НИЦ «Л-Журнал», 2018. http://dx.doi.org/10.18411/sr-10-12-2018-32.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Petriľák, Marek, Ing Elena Horská, Jozef Šumichrast, and Jozef Palkovič. "COMPARISON OF SLOVAK DAIRY PRODUCTS WITH AND WITHOUT ADDED VALUE SOLD BY COMMERCIAL CHAINS." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.132.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
The share of products with higher added value is constantly decreasing in Slovakia's agri-food exports and the share of basic agricultural raw materials with low added value is increasing. Commercial retail chains sell especially products without added value. On the other side, products that have undergone a processing are imported from abroad. According to the latest survey of the Slovak Food Chamber of Agriculture in 2016, the share of Slovak products on retailers and retail chains is only 39.91%, with 38.9% in 2015 and 2014.with increase of only 1%. Most of the agri-food products produced in Slovakia are at most represented in commodities: eggs, milk, honey and at least in the following categories: processed vegetables, packaged meat and processed fruit. The main objective of presented paper is to show, that Slovak farmers rather sell raw milk instead of selling added value processed products. A big difference can be found between milk and dairy products, where up to 20% is the difference in the representation of these products in the commercial chains. This fact means, that the Slovak farmers produce enough milk, but it is convenient for them to sell milk as a raw material instead of processing it in their own direction and selling the processed products. Raw milk is exported abroad and then comes back to the Slovak market with an added value as processed product. The survey, which was carried out on all trade chains, showed that the share of Slovak milk in the chain is 63%. An important finding is also the presence of individual dairy products that are produced in Slovakia. The result of the survey showed that the largest share of Slovak dairy products in the domestic market is 51% cottage cheese and sweet / sour cream 55% lowest ripening cheese 40%and processed cheese and cheese spread 43%.
6

Gairabekova, R. Kh. "Persistence Ability of Citrobacter Isolated from Dairy Products." In Conference on Health and Wellbeing in Modern Society (CHW 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/ahsr.k.220103.059.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Verner, A. V., and O. V. Chugunova. "TECHNOLOGICAL ASPECTS OF PRODUCTION AND ASSORTMENT OF LACTOSE-FREE DAIRY PRODUCTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-21.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
The features of technologies for the production of lactose-free and low-lactose dairy products, which provide for special operations for the hydrolysis of lactose or its removal using ultra- or nanofiltration followed by hydrolysis of the residual amount, are considered. The range of dairy products produced using these technologies in Russia at leading enterprises in this field of production is presented.
8

Zhang, Zheng ya, and Lan Wang. "Research on Traceability Integrated Logistics System of Dairy Products." In 2009 International Conference on Management and Service Science (MASS). IEEE, 2009. http://dx.doi.org/10.1109/icmss.2009.5303618.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Alishina, Khanisa Chaidatovna. "Names Of Dairy Products In Turkic And Mongolian Languages." In International Scientific Congress «KNOWLEDGE, MAN AND CIVILIZATION». European Publisher, 2021. http://dx.doi.org/10.15405/epsbs.2021.05.210.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Danilov, I. A. "Yakut nominations for dairy products: lexical and semantic aspect." In XXI All-Russian Scientific and Practical Conference young scientists, graduate students and students in Neryungri, with international participation. Tekhnicheskogo instituta (f) SVFU, 2020. http://dx.doi.org/10.18411/tifsvfu-2020-c2-157-85.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Dairy products":

1

Best, D. E., and K. C. Vasavada. Freeze concentration of dairy products Phase 2. Final report. Office of Scientific and Technical Information (OSTI), September 1993. http://dx.doi.org/10.2172/197141.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Nemska, Veronica, Nelly Georgieva, Jeny Miteva-Staleva, Ekaterina Krumova, and Svetla Danova. Antifungal Activity of Lactobacillus spp. from Traditional Bulgarian Dairy Products. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, December 2019. http://dx.doi.org/10.7546/crabs.2019.12.10.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Mizrahi, Itzhak, and Bryan A. White. Exploring the role of the rumen microbiota in determining the feed efficiency of dairy cows. United States Department of Agriculture, October 2011. http://dx.doi.org/10.32747/2011.7594403.bard.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
Expanding world hunger calls for increasing available food resources. Ruminants have the remarkable ability to convert human-indigestible plant biomass into human-digestible food products, due to a complex microbiome residing in the rumen compartment of their upper digestive tract. One way to tackle the problem of diminishing food resources is to increase the animals' energetic efficiency, i.e., the efficiency with which they convert energy from feed, thereby increasing food availability while lowering the environmental burden, as these animals would produce more and eat less. We hypothesize that the cow's feed efficiency is dependent on the taxonomic composition, coding capacity and activity of its reticulorumenmicrobiota. To test this hypothesis, three aims are defined: (1) Evaluation of the feed efficiency of 146 dairy cows and defining two groups representing the highest and lowest 25% using the Israeli group's unique facility; (2) Comparing these two groups for microbiota diversity, identity and coding capacity using next-generation sequencing and metagenomic approaches; (3) Comparing the reticulorumenmicrobiota metabolic activity parameters. We measured feed efficiency in 146 milking cows and analyzed the taxonomic composition, gene content, microbial activity and metabolomic composition of rumen microbiomes from the 78 most extreme animals. Lower richness of microbiome gene content and taxa was tightly linked to higher feed efficiency. Microbiome genes and species accurately predicted the animals' feed-efficiency phenotype. Specific enrichment of microbes and metabolic pathways in each of these microbiome groups resulted in increasing valuable metabolites and decreasing unusable ones such as methane in efficient animals. This ecological and mechanistic understanding of the rumen microbiome could lead to an increase in available food resources and environmentally friendly livestock agriculture.
4

Mizrahi, Itzhak, and Bryan A. White. Uncovering rumen microbiome components shaping feed efficiency in dairy cows. United States Department of Agriculture, January 2015. http://dx.doi.org/10.32747/2015.7600020.bard.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
Ruminants provide human society with high quality food from non-human-edible resources, but their emissions negatively impact the environment via greenhouse gas production. The rumen and its resident microorganisms dictate both processes. The overall goal of this project was to determine whether a causal relationship exists between the rumen microbiome and the host animal's physiology, and if so, to isolate and examine the specific determinants that enable this causality. To this end, we divided the project into three specific parts: (1) determining the feed efficiency of 200 milking cows, (2) determining whether the feed- efficiency phenotype can be transferred by transplantation and (3) isolating and examining microbial consortia that can affect the feed-efficiency phenotype by their transplantation into germ-free ruminants. We finally included 1000 dairy cow metadata in our study that revealed a global core microbiome present in the rumen whose composition and abundance predicted many of the cows’ production phenotypes, including methane emission. Certain members of the core microbiome are heritable and have strong associations to cardinal rumen metabolites and fermentation products that govern the efficiency of milk production. These heritable core microbes therefore present primary targets for rumen manipulation towards sustainable and environmentally friendly agriculture. We then went beyond examining the metagenomic content, and asked whether microbes behave differently with relation to the host efficiency state. We sampled twelve animals with two extreme efficiency phenotypes, high efficiency and low efficiency where the first represents animals that maximize energy utilization from their feed whilst the later represents animals with very low utilization of the energy from their feed. Our analysis revealed differences in two host efficiency states in terms of the microbial expression profiles both with regards to protein identities and quantities. Another aim of the proposal was the cultivation of undescribed rumen microorganisms is one of the most important tasks in rumen microbiology. Our findings from phylogenetic analysis of cultured OTUs on the lower branches of the phylogenetic tree suggest that multifactorial traits govern cultivability. Interestingly, most of the cultured OTUs belonged to the rare rumen biosphere. These cultured OTUs could not be detected in the rumen microbiome, even when we surveyed it across 38 rumen microbiome samples. These findings add another unique dimension to the complexity of the rumen microbiome and suggest that a large number of different organisms can be cultured in a single cultivation effort. In the context of the grant, the establishment of ruminant germ-free facility was possible and preliminary experiments were successful, which open up the way for direct applications of the new concepts discovered here, prior to the larger scale implementation at the agricultural level.
5

Finkelstain, Israel, Steven Buccola, and Ziv Bar-Shira. Pooling and Pricing Schemes for Marketing Agricultural Products. United States Department of Agriculture, August 1993. http://dx.doi.org/10.32747/1993.7568099.bard.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
In recent years there has been a growing concern over the performance of Israel and U.S. agricultural marketing organizations. In Israel, poor performance of some marketing institutions has led to radical reforms. Examples are the two leading export industries - citrus and flowers. In the U.S., growth of local market power is eliminating competitive row product prices which served as the basis for farmer cooperative payment plans. This research studies, theoretically, several aspects of the above problem and develops empirical methods to assess their relative importance. The theoretical part deals with two related aspects of the operation of processing and marketing firms. The first is the technological structure of these firms. To this end, we formalize a detailed theory that describes the production process itself and the firm's decision. The model accounts for multiple products and product characteristics. The usefulness of the theory for measurement of productivity and pricing of raw material is demonstrated. The second aspect of the processing and marketing firm that we study is unique to the agricultural sector, where many such firms are cooperatives. In such cooperative an efficient and fair mechanism for purchasing raw materials from members is crucial to successful performances of the firm. We focus on: 1) pricing of raw materials. 2) comparison of employment of quota and price regimes by the cooperative to regulate the quantities, supplied by members. We take into consideration that the cooperative management is subject to pressure from member farmers. 3) Tier pricing for raw materials in order to ensure efficiency and zero profits at the cooperative level. This problem is examined in both closed and open cooperatives. The empirical part focuses in: 1) the development of methodologies for estimating demand for differentiated products; 2) assessing farmers response to component pricing; 3) measurement of potential and actual exploitation of market power by an agricultural marketing firm. The usefulness of the developed methodologies are demonstrated by several application to agricultural sub-sectors, including: U.S. dairy industry, Oregon wine industry, Israeli Cotton industry and Israeli Citrus industry.
6

Barakat, Dr Shima, Dr Samuel Short, Dr Bernhard Strauss, and Dr Pantea Lotfian. https://www.food.gov.uk/research/research-projects/alternative-proteins-for-human-consumption. Food Standards Agency, June 2022. http://dx.doi.org/10.46756/sci.fsa.wdu243.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
The UK is seeing growing interest in alternative protein sources to traditional animal-based proteins such as beef, lamb, pork, poultry, fish, eggs, and dairy. There is already an extensive market in alternative protein materials, however, technological advances combined with the pressure for more sustainable sources of protein has led to an acceleration of innovation and product development and the introduction of a large amount of new alternative protein ingredients and products to the market. These have the potential to dramatically impact on the UK food system. This report is a combination of desk research, based on thorough review of the academic and non-academic literature and of the alternative proteins start-up scene, and presents an analysis of the emerging market for alternative proteins, the potential implications and the potential policy responses that the FSA might need to consider. Four main categories of alternative proteins are presented and reviewed in this report: Plant-based meat substitutes Novel protein sources Proteins and biomass biosynthesised by microorganisms Cultured meat
7

Mondak, Chris, Dale Thoreson, Larry Tranel, and Leo L. Timms. ISU Dairy Team Helps Producers and Agri-business Respond to Dairy Financial Crisis. Ames (Iowa): Iowa State University, January 2010. http://dx.doi.org/10.31274/ans_air-180814-795.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Bentley, Jenn A., Leo L. Timms, Larry F. Tranel, and Ron A. Lenth. Manure Management Systems-Iowa Dairy Producer Surveys. Ames (Iowa): Iowa State University, January 2016. http://dx.doi.org/10.31274/ans_air-180814-204.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Tranel, Larry. Using Adobe Connect to Connect with Dairy Producers. Ames (Iowa): Iowa State University, January 2010. http://dx.doi.org/10.31274/ans_air-180814-706.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Brice, Jeremy. Investment, power and protein in sub-Saharan Africa. Edited by Tara Garnett. TABLE, October 2022. http://dx.doi.org/10.56661/d8817170.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
The place of protein in sub-Saharan Africa’s food system is changing rapidly, raising complex international development, global health and environmental sustainability issues. Despite substantial growth in the region’s livestock agriculture sector, protein consumption per capita remains low, and high levels of undernourishment persist. Meanwhile sub-Saharan Africa’s population is growing and urbanising rapidly, creating expectations that demand for protein will increase rapidly over the coming decades and triggering calls for further investment in the expansion and intensification of the region’s meat and dairy sector. However, growing disquiet over the environmental impacts of further expansion in livestock numbers, and growing sales of alternative protein products in the Global North, has raised questions about the future place of plant-based, insect and lab-grown proteins in African diets and food systems. This report examines financial investment in protein production in sub-Saharan Africa. It begins from the position that investors play an important role in shaping the development of diets and food systems because they are able to mobilise the financial resources required to develop new protein products, infrastructures and value chains, or to prevent their development by withholding investment. It therefore investigates which actors are financing the production in sub-Saharan Africa of: a) animal proteins such as meat, fish, eggs and dairy products; b) ‘protein crops’ such as beans, pulses and legumes; and c) processed ‘alternative proteins’ derived from plants, insects, microbes or animal cells grown in a tissue culture. Through analysing investment by state, philanthropic and private sector organisations – as well as multilateral financial institutions such as development banks – it aims to establish which protein sources and stages of the value chain are financed by different groups of investors and to explore the values and goals which shape their investment decisions. To this end, the report examines four questions: 1. Who is currently investing in protein production in sub-Saharan Africa? 2. What goals do these investors aim to achieve (or what sort of future do they seek to bring about) through making these investments? 3. Which protein sources and protein production systems do they finance? 4. What theory of change links their investment strategy to these goals? In addressing these questions, this report explores what sorts of protein production and provisioning systems different investor groups might be helping to bring into being in sub-Saharan Africa. It also considers what alternative possibilities might be marginalised due to a lack of investment. It thus seeks to understand whose priorities, preferences and visions for the future of food might be informing the changing place of protein in the region’s diets, economies and food systems.

To the bibliography