Dissertations / Theses on the topic 'Milk fat'
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Rajah, Kanes K. "Fractionation of milk fat." Thesis, University of Reading, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.233844.
Full textHenion, Julie E. "Milk dispenser for variable fat content." Thesis, Massachusetts Institute of Technology, 2011. http://hdl.handle.net/1721.1/68844.
Full textCataloged from PDF version of thesis.
Includes bibliographical references (p. 32).
This thesis describes the development of a new milk dispenser product that is designed to dispense milk with varying levels of milk fat content. The product contains two tanks of milk, one containing skim and one containing whole. The user can rotate a dial to select which type of milk they want (skim, 1%, 2%, whole) and the product is able to mix the skim and whole milk at the appropriate ratio to dispense the desired type of milk. A prototype was developed that uses two, gallon-size milk jugs, each attached to a flexible tube at the cap interface. The flexible tubes passes through a ratio selection mechanism that the user can rotate to select the desired type of milk. The mechanism compresses the tubes to achieve the appropriate ratio, and finally the tubes pass on through to a dispensing valve. The prototype was tested using clear water in one tank, and colored water in the other to visually observe how well the product mixes. The final prototype was able to mix quite appropriate ratios with sufficient precision in milk fat ratios.
by Julie E. Henion.
S.B.
Hongu, Nobuko, Martha I. Mosqueda, and Jamie M. Wise. "Milk Matters!" College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2009. http://hdl.handle.net/10150/146672.
Full textWhy Milk? Facts about Fat in Milk
Milk contains 9 essential nutrients, making it one of the most nutrient-rich beverages that both children and adults can enjoy. We recommend consuming 3 cups per day of fat-free (skim), low-fat (1% or 2%), or equivalent milk products for healthy adults and children 2 years of age and older. We have illustrated the amount of total fat and saturated fat in 1 cup of milk. A delicious and easy recipe for rice pudding using skim milk is also included.
Elías-Argote, Xiomara E. "Effects of Milk Processing on the Milk Fat Globule Membrane Constituents." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/616.
Full textYu, Feiran. "Physicochemical Modifications of Milk Fat Globule Membrane Proteins During Temperature Processing of Milk." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1534770720065921.
Full textHaasmann, Stephan Otto. "Analytical characterization of camel meat and milk fat." Thesis, Brunel University, 1998. http://bura.brunel.ac.uk/handle/2438/6961.
Full textMcNamee, Brian Francis. "Factors influencing dietary modification of cow's milk fat." Thesis, Queen's University Belfast, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.318747.
Full textÅkerlind, Maria. "Milk composition and metabolism of cows selected for high or low milk-fat concentration /." Uppsala : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5702-5.pdf.
Full textHarries, Eleanor. "Consumer acceptability and consumption of milk." Thesis, Cardiff University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320569.
Full textMa, Liying. "Regulatory factors of milk fat synthesis in dairy cows." Diss., Virginia Tech, 2012. http://hdl.handle.net/10919/29120.
Full textPh. D.
Chou, Kang-Mei. "Characterization of milk fat globule membrane fractions inhibiting foaming /." The Ohio State University, 1996. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487941504293385.
Full textKadegowda, Anil Kumar Gopalapura. "Regulation of milk fat synthesis by dietary fatty acids." College Park, Md. : University of Maryland, 2008. http://hdl.handle.net/1903/8363.
Full textThesis research directed by: Dept. of Animal and Avian Sciences. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.
Allison, Richard David. "Dietary manipulation of milk protein synthesis in dairy cows." Thesis, University of Nottingham, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.311762.
Full textBjenning, Lovisa. "Implementation of improved fat standardization using statistical process control." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-86215.
Full textSyftet med detta arbete var att implementera statistisk processtyrning och mäta variationen i mjölkens fetthalt för att kunna förbättra standardiseringen. Detta skulle medföra att fetthalten inte förändras mer än 0,03 procentenheter från målet. Rekommendationer om hur standardiseringen bör justeras av fetthalten i mjölk ska också utvecklas. Standardiseringen sker tillsammans med pastöriseringen i en av de tre pastörerna. Därefter går mjölken till en gemensam produkttank för pastörerna. Prover från de tre pastörerna samt produkttank samlades in om analyserades på MilkoScan FT2 och fetthalten plottades in i Shewhart och Kumulativsumma (CUSUM) diagram. Provtagning från produktstart på pastörerna visade att prover skulle tas efter 20 minuter, eftersom variationerna då är mindre. Data från produkttank visade en lägre variation än hos de tre pastörerna. Eftersom mjölken från pastörerna transporteras till en produkttank är det omöjligt att veta vilken av de tre pastörerna som är utom kontroll och bör justeras. Därför är slutsatsen att proverna ska tas efter pastörerna och plottas in i Shewhart och CUSUM diagram. Åtgärdsgränser togs fram för både Shewhart och CUSUM diagram. Dessa är gränserna som ska användas för att bestämma när justeringar bör göras på pastörerna och inte varumärkesgränserna som är avsevärt bredare. Om ett mätvärde faller utanför den andra gränsen i Shewhart diagrammet eller utanför gränserna (H) i CUSUM diagrammet bör standardiseringen innan pastören i fråga justeras. Det är ännu oklart om standardiseringen kommer förbättras eftersom rekommendationerna inte har applicerats i processen än. Men kommer att göra det i den närmsta framtiden.
Schmidt, Amanda E. "Cut the fat 1% or less campaign /." Online version, 2001. http://www.uwstout.edu/lib/thesis/2001/2001schmidta.pdf.
Full textSpearing, Nadine. "The effect of fat on the texture of milk chocolate." Thesis, Nottingham Trent University, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.444648.
Full textMyers, Breanna. "Effects of Ingesting Fat Free and Low Fat Chocolate Milk After Resistance Training on Exercise Performance." Scholar Commons, 2010. http://scholarcommons.usf.edu/etd/3620.
Full textGellrich, Katharina. "Metabolic and productive characterisation of multiparous cows grouped for fat-corrected milk yield and milk protein concentration." Diss., lmu, 2012. http://nbn-resolving.de/urn:nbn:de:bvb:19-146380.
Full textSwank, Valerie Ann. "Lipid Metabolism in Jersey Calves Fed Either Pasteurized Whole Milk or Calf Milk Replacer with Varied Fat Sources." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1338404233.
Full textHomerosky, Elizabeth Rose. "Fatty acid digestibility of fat sources fed to dairy cows and effects on concentration of fat in milk." Connect to resource, 2008. http://hdl.handle.net/1811/31807.
Full textMottram, Hazel Rosemary. "The application of HPLC-APCI MS to the regiospecific analysis of triacylglycerols in edible oils and fats." Thesis, University of Bristol, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.285582.
Full textWiking, Lars. "Milk fat globule stability : lipolysis with special reference to automatic milking systems /." Uppsala : Dept. of Food Science, Swedish University of Agricultural Sciences, 2005. http://epsilon.slu.se/200549.pdf.
Full textHonan, Mallory Cate. "Examination Of Bovine Rumen Fluid And Milk Fat Globule Membrane Proteome Dynamics." ScholarWorks @ UVM, 2019. https://scholarworks.uvm.edu/graddis/1164.
Full textOrme, Brian J. "Improving Fat Retention and Texture in Low-Moisture Cheese Manufactured from Ultrafiltered Milk." DigitalCommons@USU, 1998. https://digitalcommons.usu.edu/etd/5453.
Full textHoffman, Rhonda M. "Carbohydrate and Fat Supplementation in Grazing Mares and Foals." Diss., Virginia Tech, 1997. http://hdl.handle.net/10919/40512.
Full textPh. D.
Raats, Monique M. "The role of beliefs and sensory responses to milk in determining the selection of milks of different fat content." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.317012.
Full textCorredig, Milena. "Properties of the milk fat globule membrane derived from buttermilks from different sources." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/NQ31880.pdf.
Full textCorcoran, David. "The regulation by hormones of milk fat globule membrane antigens in human breast." Thesis, University of Leicester, 1993. http://hdl.handle.net/2381/35291.
Full textBerber, Murat. "Whey Protein Concentrate as a Substitute for Non-Fat Dry Milk in Yogurt." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1293520877.
Full textYazici, Fehmi. "Calcium fortifications of soy milk yogurt formulated to low-fat plain yogurt composition /." The Ohio State University, 1996. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487942739805264.
Full textBryson, Shona H. "Human anti-(bovine milk fat globule membrane) antibodies : involvement in coronary heart disease." Thesis, University of Bath, 1989. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.328539.
Full textClayton, Daniel Bradley. "Stability of W1/O/W2 Double Emulsion Made With Milk Fat and a Simplified Make Procedure and Its Use in Reduced-Fat Cheese." DigitalCommons@USU, 2014. https://digitalcommons.usu.edu/etd/3865.
Full textElling, Jodi L. "Chemical composition and physical properties of 20% milk fat reformulated creams manufactured from reduced cholesterol butteroil." Thesis, This resource online, 1995. http://scholar.lib.vt.edu/theses/available/etd-03242009-040416/.
Full textPanichi, Amanda [UNESP]. "Substituição dos grãos secos de milho pela silagem de grãos úmidos de milho para vacas da raça holandesa em lactação." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/95233.
Full textConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Universidade Estadual Paulista (UNESP)
Vacas com alto potencial para produção de leite requerem suplementação com alimentos concentrados para suprir suas exigências nutricionais. A utilização do milho como parte desses alimentos torna-se freqüente, já que é a fonte de amido mais utilizada. Com o objetivo de avaliar os efeitos da substituição dos grãos secos de milho (GSM) pela silagem de grãos úmidos de milho (SGUM) sobre a produção e composição do leite, foram utilizadas cinco vacas da raça Holandesas (HPB), primíparas com média de 112 dias pós-parto, confinadas em Tie Stall, no setor de Bovinocultura Leiteira da Universidade de Marília – UNIMAR. Foram avaliadas cinco rações balanceadas de acordo com o NRC (2001) para 17,5% PB (MS) e 2,4 Mcal EM/kg MS, contendo farelo de soja, GSM e/ou SGUM, silagem de cana de açúcar e feno. Níveis de substituição dos GSM pela SGUM estão descritos nos tratamentos: 1) 0%; 2) 25%; 3) 50%; 4) 75% e 5) 100%. O período experimental teve duração de 70 dias, divididos em cinco fases de 14 dias cada. A produção de leite e o consumo de matéria seca foram registrados diariamente. Os animais foram submetidos a duas ordenhas diárias (6:00 e 18:00 h), sendo as amostras de leite coletadas nas ordenhas consecutivas de cada fase experimental (quatro dias de coleta). O delineamento experimental utilizado foi o Quadrado Latino 5x5 e os dados analisados pelo programa estatístico SAS. O peso corporal (508 kg), produção de leite (23,6 kg), produção de leite corrigida (22,7 kg), consumos de matéria seca (17,13 kg), não apresentaram diferença com a inclusão da SGUM na dieta, porém os consumos de FDN (6,67 kg), FDA (3,39 kg) e eficiência alimentar para produção de leite (1,41 kg leite/dia), apresentaram diferença. Para a composição do leite, apenas o nitrogênio uréico (17,67 mg/dL) apresentou diferença com a inclusão de SGUM na dieta, indicando desta forma...
Cows with high potential for milk production require extra concentrated food in order to supply their nutritional demands. The use of corn as part of their feeding has been frequent, since it is the most used source of starch. Intended for evaluating the effects of the substitution of the dry shelled corn (DSC) for the high moisture corn silage (HMCS) on the production and composition of the milk, five Holstein cows (BWH) were used. They were primiparous, with a postpartum time of around 112 days, confined in Tie Stall, in the dairy cattle sector of the University of Marília - UNIMAR. It was evaluated five rations balanced in agreement with NRC (2001) to 17.5% CP (DM) and 2.4 Mcal ME/kg DM, containing soybean meal, DSC and/or HMCS, sugar silage and hay. Levels of substitution of DSC for the HMCS are described in the treatments: 1) 0%; 2) 25%; 3) 50%; 4) 75% and 5) 100%. The experimental period was 70 days, divided into five phases of 14 days each. The production of milk and consumption of dry matter were registered daily. The animals were submitted to two milk daily rates (6h00 and 18h00), and the milk samples were collected in the following milking of each experimental phase (four days of collection). It was used the method of Latin Square 5x5 and the data analyzed by the SAS statistical program. Body weight (508 kg), production of milk (23.6 kg), production of milk corrected for 4% of fat (22.7 kg), and dry matter consumptions (17.13 kg) did not present any difference with the inclusion of HMCS in the diet, unlike the FDN (6.67 kg), FDA (3.39 kg) intake and feed efficiency production of milk (1.41 kg milk/day) presented difference. As for the composition of the milk, only the urea nitrogen (17.67 mg/dL) presented difference with the inclusion of HMCS in the diet, thus indicating that HMCS... (Complete abstract click electronic access below)
Gellrich, Katharina [Verfasser], and Manfred [Akademischer Betreuer] Stangassinger. "Metabolic and productive characterisation of multiparous cows grouped for fat-corrected milk yield and milk protein concentration / Katharina Gellrich. Betreuer: Manfred Stangassinger." München : Universitätsbibliothek der Ludwig-Maximilians-Universität, 2012. http://d-nb.info/1025047117/34.
Full textWright, Amanda Joyce. "The effect of minor components on milk fat crystallization behavior, microstructure and mechanical properties." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2002. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp05/NQ65841.pdf.
Full textAyala-Bribiesca, Erik. "Effect of calcium on bioaccessibility of milk fat during digestion of Cheddar-type cheeses." Doctoral thesis, Université Laval, 2017. http://hdl.handle.net/20.500.11794/28167.
Full textCheddar cheese is recognized as an excellent source of calcium. In addition to its intrinsic nutritional value, calcium promotes lipolysis during digestion. This lipolysis enhancing effect is explained by the formation of calcium soaps with saturated long-chain fatty acids, resulting in the exposure of new substrate to the oil-water interphase of the milk fat droplets, thus enabling lipase to continue its action. On the other hand, the formation of calcium soaps reduces the absorption of saturated long-chain fatty acids. From a technological point of view, calcium plays a key role in the cheese structure as it participates in the formation of the paracasein gel. By such effects on the cheese matrix and the digestion of lipids, calcium can modify the bioavailability of the dairy fat. The objective of this project was to better understand the effect of calcium on the bioavailability of dairy fat from Cheddar cheeses, in aim to developing food matrices for controlled digestion and absorption of lipids. In a first step, Cheddar cheeses enriched with calcium by the addition of CaCl₂ were subjected to digestion in vitro. Chyme analysis showed that calcium-enriched cheeses disintegrated less rapidly than the non-enriched control but that their lipolysis progressed more rapidly, demonstrating the effect of calcium on the factors that influence lipolysis. In a second step, Cheddar cheeses were made from standardized milk with control, olein and stearin butter oils and salted with or without CaCl₂. The cheeses were digested in vitro to study the effect of calcium on lipolysis and the formation of calcium soaps from butter oils with different fatty acid profiles. Cheeses prepared with the stearin fraction (with the highest ratio of saturated long-chain fatty acids) were more resistant to physical disintegration and presented slower lipolysis than the other cheeses because of the high melting point of this fat. Cheeses enriched with calcium had higher levels of lipolysis than cheeses without enrichment. This increased lipolysis was due to the formation of calcium soaps with saturated long-chain fatty acids. These insoluble compounds could reduce the bioavailability of the fatty acids involved by preventing their absorption. To confirm the effect of calcium and type of fat on lipid bioavailability, the cheeses were subsequently used for an in vivo study. Postprandial lipemia of Wistar rats was monitored following ingestion of the cheese. The feces were analyzed to quantify the fatty acids excreted as calcium soaps. The cheeses had different effects in postprandial lipemia. Calcium enrichment led to a higher lipemic peak for the cheeses with olein, while a delayed peak was observed for cheeses with the stearin. This was explained by the increased affinity of calcium for saturated long-chain fatty acids, indirectly allowing faster lipolysis of other fatty acids, such as those with short- and medium-chains. The delay for stearin cheeses was due to their high content of saturated long-chain fatty acids, which formed soaps with calcium, thus reducing their absorption and ending up in feces. The results confirm that calcium plays an important role in intestinal digestion of dairy lipids by increasing the rate of lipolysis. However, it also limits the bioaccessibility of fatty acids by producing insoluble calcium soaps with saturated long-chain fatty acids at intestinal pH conditions. This project demonstrates that the bioavailability of lipids can be regulated by calcium in Cheddar cheese. This study demonstrates the interaction of calcium and lipids present in the dairy matrix during digestion and confirms its physiological repercussion. These effects on digestion and lipid absorption are of interest for the design of food matrices for the controlled release of liposoluble nutrients or bioactive molecules. Further research in this area will provide a better understanding of the role of foods in human health and enable the development of dairy products to control the release of nutrients to modulate metabolic responses. Keywords: Cheese, milk fat, digestion, lipolysis, calcium soaps.
Dargan, Richard Alan. "Properties of Low-fat Yogurt Made From Ultrafiltered and Ultra-high Temperature Treated Milk." DigitalCommons@USU, 1992. https://digitalcommons.usu.edu/etd/5389.
Full textMcCarthy, James Thomas. "Physicochemical Properties, Microstructure and Probiotic Survivability of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate as a Fat Replacer." ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/442.
Full textRodriguez, Luis Alberto. "Effect of dietary protein degradability and fat on rumen, blood and milk components of Jersey and Holstein cows." Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-01312009-063012/.
Full textMoore, Chel Earl. "CONTROLLED MILK FAT DEPRESSION AS A MANAGEMENT TOOL TO IMPROVE ENERGY BALANCE IN LACTATING DAIRY CATTLE." Diss., Tucson, Arizona : University of Arizona, 2005. http://etd.library.arizona.edu/etd/GetFileServlet?file=file:///data1/pdf/etd/azu%5Fetd%5F1036%5F1%5Fm.pdf&type=application/pdf.
Full textPirzada, Rashid Hussain. "Genetic analysis of production, fertility and health traits of dairy cows." Thesis, Bangor University, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.364588.
Full textWoolpert, Melissa Elizabeth. "Management Practices and Communication Strategies to Improve Milk Fat and Protein Content on Dairy Farms." ScholarWorks @ UVM, 2016. http://scholarworks.uvm.edu/graddis/594.
Full textJhanwar, Ankur. "Isolation and Characterization of Different Aggregates of Lipid from Bovine Milk." DigitalCommons@USU, 2009. https://digitalcommons.usu.edu/etd/231.
Full textLiu, Qingwei. "Application of sand filter biofilm systems to remediate mixtures of milk fat and surfactant or detergent /." The Ohio State University, 1998. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487949150072667.
Full textForsyth, Ashley T. "Effects of Fat-Free and 2% Chocolate Milk on Strength and Body Composition Following Resistance Training." Scholar Commons, 2010. https://scholarcommons.usf.edu/etd/1633.
Full textMowrey, Amy. "Feeding supplemental fat to enhance fertility in the dairy cow /." free to MU campus, to others for purchase, 2000. http://wwwlib.umi.com/cr/mo/fullcit?p9998499.
Full textBreitschuh, Birgit. "Continuous dry fractionation of milk-fat : application of high shear fields in crystallization and solid-liquid separation /." Zürich, 1998. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=12605.
Full textSchmelzer, Julia M. "Interactions of milk fat and milk fat fractions with confectionary fats." 1998. http://catalog.hathitrust.org/api/volumes/oclc/41941611.html.
Full textTypescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 133-140).
Wood, Jennifer S. "Milk fat fraction incorporation in dark and milk chocolate." 1994. http://catalog.hathitrust.org/api/volumes/oclc/32938793.html.
Full textTypescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 136-145).