Tesi sul tema "Milk fat"
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1
Rajah, Kanes K. "Fractionation of milk fat". Thesis, University of Reading, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.233844.
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2
Henion, Julie E. "Milk dispenser for variable fat content". Thesis, Massachusetts Institute of Technology, 2011. http://hdl.handle.net/1721.1/68844.
Testo completoAbstract (sommario):
Thesis (S.B.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2011.Cataloged 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.
3
Hongu, Nobuko, Martha I. Mosqueda e Jamie M. Wise. "Milk Matters!" College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2009. http://hdl.handle.net/10150/146672.
Testo completoAbstract (sommario):
3 pp.Why 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.
4
Elías-Argote, Xiomara E. "Effects of Milk Processing on the Milk Fat Globule Membrane Constituents". DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/616.
Testo completoAbstract (sommario):
ABSTRACT
Effects of Milk Processing on the Milk Fat Globule Membrane Constituents
Xiomara E. Elías-Argote
The milk fat globule membrane (MFGM) is avidly studied by many groups of scientists around the world due to its unprecedented nutritional and functional properties; however, limited research has been performed on the effects of milk processing on the chemical changes of the MFGM. Thus, this study highlights the changes that lipids and proteins undergo from the time milk leaves cow’s udders. Cooling (4 °C) was included along with subsequent pasteurization by different traditional thermal processes and cold pasteurization by pulse light ultra violet treatment. Cooling milk to 4 °C had a measureable effect on the MFGM composition, resulting in protein alterations, particularly to butyrophilin and adipophilin. Thermal treatments disturbed the native structures of molecules and increased the adsorption of milk and whey proteins on the globules, especially a-lactalbumin and b-lactoglobulin. As the heat intensity increased, the aggregation of fat globules became more pronounced due to protein interactions. Intrinsic MFGM proteins also varied in relative abundance during the processing steps. The concentrations of polar lipids did not change during processing, with the exception of phosphatidylserine, which decreased during the cooling and thermal treatments. Cold pasteurization (UV treatment) had a minimal effect on fat globules and MFGM proteins. Since the MFGM promises to deliver nutritional effects and more when included in food products, currently HTST pasteurization was shown to be the best method to process milk and obtain MFGM isolates for further supplementation.
5
Yu, 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.
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6
Haasmann, Stephan Otto. "Analytical characterization of camel meat and milk fat". Thesis, Brunel University, 1998. http://bura.brunel.ac.uk/handle/2438/6961.
Testo completoAbstract (sommario):
The aim of this study was to characterize the fat composition of camel milk fat and camel hump fat and thereby assist in the technological development of camel milk and meat based products. The latter is of major interest in parts of Africa where the camel resides in large numbers. A combination of silver-ion and reversed phase HPLC enables the isolation of triglycerides according to their saturation class and carbon number. Subjection of the isolated triglycerides to enzymatic splitting with lipase and subsequent analysis of the free fatty acids generated enables a positional analysis of the main triglyceride components and thus a characterization of the fat. The analytical techniques employed may equally well be applied to other fats or oils to allow their characterization.
7
McNamee, 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.
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8
Åkerlind, 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.
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9
Harries, Eleanor. "Consumer acceptability and consumption of milk". Thesis, Cardiff University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320569.
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10
Ma, Liying. "Regulatory factors of milk fat synthesis in dairy cows". Diss., Virginia Tech, 2012. http://hdl.handle.net/10919/29120.
Testo completoAbstract (sommario):
The objective of these studies was to investigate the milk fat synthesis regulation by transcription factors. In the first study, bovine mammary epithelial (MAC-T) cells were treated with sterol regulatory element binding protein-1 (SREBP-1) specific siRNA. The mRNA and protein expression of SREBP-1 were decreased by more than 90% by siRNA. Fatty acid (FA) synthesis, uptake, and selected lipogenic enzyme expression were reduced in cells treated with SREBP-1 siRNA. Therefore, SREBP-1 plays an important role in integrated regulation of lipid synthesis in MAC-T cells through regulation of key enzymes. In the second study, MAC-T cells treated with hormones or FA were transfected with luciferase reporter constructs containing response elements for SREBP-1, peroxisome proliferator-activated receptor γ (PPARγ), or liver X receptor (LXR). The activation of PPARγ and SREBP-1 were stimulated by insulin and insulin combined with leptin, respectively. Trans-10, cis-12 conjugated linoleic acid (CLA) inhibited SREBP-1 activation, and this inhibition was not attenuated by insulin and leptin. Neither trans-10 nor cis-12 double bond inhibited SREBP-1 activation. Taken together, trans-10 and cis-12 double bonds need to be conjugated in CLA to reduce SREBP-1 activation and this inhibition cannot be overcome by insulin and leptin combination in MAC-T cells. In the third study, lactating dairy cows were intravenously infused with 0.625 g/h trans-10, cis-12 CLA for 14 h. We confirmed the appearance of trans-10, cis-12 CLA in the milk of CLA treated cows. Milk and component yield were not affected by the CLA treatment. The desaturation of stearic acid was reduced by CLA. The mRNA and protein expression of transcription factors or lipogenic enzymes were not affected by trans-10, cis-12 CLA. DNA-binding activities for PPARγ and LXR and the activation of SREBP-1 to its mature form were not changed by the treatment. The infusion time in this study was probably too short to induce any changes in transcription factors and lipogenic enzymes. We confirmed DNA-binding activities of PPARγ and LXR in bovine mammary gland. Overall, a prominent role for SREBP-1 in mammary epithelial cell lipid synthetic pathways was described and regulation of transcription factor activation by trans-10, cis-12 CLA was specific to SREBP-1.Ph. D.
11
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.
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12
Kadegowda, 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.
Testo completoAbstract (sommario):
Thesis (Ph. D.) -- University of Maryland, College Park, 2008.Thesis 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.
13
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.
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14
Bjenning, 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.
Testo completoAbstract (sommario):
The aim of this project was to apply statistical process control (SPC) and measure the variation of fat content in milk in order to improve the standardization, so that the fat content does not change more than 0.03 percentage units from target. Recommendations of how to adjust the standardization should also be developed. The standardization takes place together with pasteurization in one of the three pasteurizers. Thereafter, the milk goes to a common product tank with all the pasteurizers. Samples from the three pasteurizers and the product tank were collected and analyzed on MilkoScan FT2 and the fat content was plotted into Shewhart and cumulative sum (CUSUM) charts. Sampling on the pasteurizers from startup showed that samples should be taken after about 20 minutes, because then the variation is in general smaller. The data from the product tank showed a smaller variation than the pasteurizers. Because the milk from all the pasteurizers is transported into one product tank, it is impossible to know which pasteurizer that is out of control and need to be adjusted. Therefore, the conclusion is that samples should be taken after the pasteurizer and plotted into Shewhart and CUSUM charts. Action limits were achieved from the Shewhart and CUSUM charts, respectively. These are the limits that should be used to determine when adjustments of the pasteurizers are needed, and not the brand limits that are considerably wider. If the measurements fall outside the second limit in the Shewhart chart (three times the standard deviation) or outside the limits (H) in the CUSUM chart, the standardization before the pasteurizer in question should be considered. It is not known if using SPC will improve the fat content to be within 0.03 percent units from target, because the recommendation has not been applied in the process yet, but it going to be that soon.Syftet 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.
15
Schmidt, Amanda E. "Cut the fat 1% or less campaign /". Online version, 2001. http://www.uwstout.edu/lib/thesis/2001/2001schmidta.pdf.
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16
Spearing, 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.
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Myers, 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.
Testo completoAbstract (sommario):
Collegiate athletes are always looking for ways to improve their performance. Resistance training has been incorporated into most collegiate athletic programs for this very reason. In order to improve strength, lean body mass, and exercise performance, resistance exercise and timely protein ingestion must be followed. Incorporating protein ingestion into a resistance training routine has been shown to improve net protein balance. Milk protein is gaining popularity as an ergogenic aid. There has been growing interest in the potential use of bovine milk (cow’s milk) as an exercise beverage, especially during recovery from resistance training and endurance sports. No studies have been conducted comparing fat free chocolate milk and low fat chocolate milk on muscular strength and body composition in collegiate softball players.
The purpose of the present study was to investigate whether fat free chocolate milk and low fat chocolate milk ingested after resistance exercise improves common performance assessments of collegiate softball players. Specifically, the performance assessments were the vertical jump test, 20-yard sprint, and the agility t-test. The participants were randomized according to strength and bodyweight, in a double blind experimental design. The 18 female, collegiate softball players (18.5 ± .7 yrs; 65.7 ± 1.8
inches; 156.2 ± 21.6 kg) ingested either fat free chocolate milk or low fat chocolate milk immediately after resistance exercise workouts for an 8-week period. Dependent variables included vertical jump test, 20-yard sprint test and agility t-test. The data was analyzed via a paired samples t-test (to detect difference across both groups over the eight week training period) and an independent samples t-test (to detect differences between the groups) using SPSS for Windows 15.0. No statistically significant differences were found in the vertical jump, 20 yard sprint, or agility t-test between the fat free chocolate milk group and the low fat chocolate milk group.
The major, statistical, finding of this study is that the consumption of commercially available fat free chocolate milk versus low fat chocolate milk drink does not produce improvements in exercise performance in conjunction with an eight week periodized, resistance training program in collegiate softball players. The difference of 10 grams of fat (two servings per container) did not alter any of the performance variables (20 yard sprint, vertical jump or agility t-test).
18
Gellrich, 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.
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19
Swank, 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.
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20
Homerosky, 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.
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21
Mottram, 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.
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22
Wiking, 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.
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23
Honan, Mallory Cate. "Examination Of Bovine Rumen Fluid And Milk Fat Globule Membrane Proteome Dynamics". ScholarWorks @ UVM, 2019. https://scholarworks.uvm.edu/graddis/1164.
Testo completoAbstract (sommario):
Proteomic technology has been increasingly incorporated into agricultural research, as characterization of proteomes can provide valuable information for potential biomarkers of health and physiological status of an animal. As dairy cattle are a dominant production animal in the USA, their biofluids such as milk, blood, urine, and rumen fluid have been examined by proteomic analysis. The research outlined herein was performed to further characterize the dynamics of specific proteomes and relate them to dairy cattle physiology.
The first experiment evaluated the diurnal dynamicity of the rumen metaproteome in Holstein dairy cattle. Rumen fluid was collected from three mid to late lactation multiparous dairy cattle (207 ± 53.5 days in milk) at three time points relative to their first morning offering of a total mixed ration (TMR) (0 h, 4 h, and 6 h after feeding). Samples were processed and labeled using Tandem Mass tagging before being further fractionated with a high pH reversed-phase peptide fractionation kit. Samples were analyzed by LC-MS/MS and statistically analyzed for variations across hour of sampling using the MIXED procedure of SAS with orthogonal contrasts. A total of 242 proteins were characterized across 12 microbial species, with 35 proteins identified from a variety of 9 species affected by time of collection. Translation-related proteins were correlated positively with increasing hour of sampling while more specific metabolic proteins were negatively correlated with increasing hour of sampling. Results suggest that as nutrients become more readily available, microbes shift from conversion-focused biosynthetic routes to more encompassing DNA-driven pathways.
The second experiment aimed to characterize the milk fat globule membrane (MFGM) proteomes of colostrum and transition milk for comparison from multi- (n = 10) and primiparous (n = 10) Holstein dairy cattle. Samples were collected at four timepoints post-partum (milkings 1, 2, 4, and 14). After isolation of the protein lysates from the MFGM, proteins were labeled using Tandem Mass tagging and analyzed using LC-MS/MS techniques. Protein identification was completed using MASCOT and Sequest in Proteome Discoverer 2.2. Protein abundance values were scaled and analyzed using the MIXED procedure in SAS to determine the effect of parity, milking number, and parity x milking number, and the adaptive false-discovery rate (FDR)-adjusted P values were determined using the MULTTEST procedure of SAS. There were 104 proteins identified within the MFGM. Statistical analysis revealed that 44.2% of proteins were affected by parity, 70.2% by milking number, and 32.7% by the variable of parity x milking number. There was a two-fold difference in calcium sensing S100 proteins in cows differing in parity possibly due to the multiparous mammary gland being more adapted to the physiological demand of lactation or the lesser requirement of calcium in primiparous cows because of a lower production rate.
24
Orme, Brian J. "Improving Fat Retention and Texture in Low-Moisture Cheese Manufactured from Ultrafiltered Milk". DigitalCommons@USU, 1998. https://digitalcommons.usu.edu/etd/5453.
Testo completoAbstract (sommario):
Three serious problems have been experienced in the manufacture of low moisture cheese using ultrafiltration (UF)- high fat-loss, excessive moisture retention, and poor cheese texture. In this work the causes of these problems were identified, and means of overcoming them were developed.
Coagulation and cheese-making experiments indicated that UF concentration of milk shifts the control of rennet coagulation toward the casein micelle collision rate and away from rennet activity, resulting in formation of a rough-textured curd structure that resists syneresis. Use of 4x whole milk retentate, instead of 5x, improved rennet curd structure, syneresis, and UF cheese texture without reducing protein retention in the cheese. Use of increased rennet and reduced set temperature (26°C) also improved curd structure, syneresis, and cheese texture. Washing of the rennet curd prepared from 4x milk retentate during cheese-making, instead of diafiltration of retentate, was found to improve cheese texture, and cheese moisture below 39% was achieved.
UF retentate was inconsistent as a starter medium because it offered no protection against bacteriophage proliferation, and the growth of some strains of Lactococcus lactis was impaired in UF retentate. Commercial, internally-buffered pH-controlled starter media were more consistent than fermented retentate starter when used for making cheese from 4x retentate.
Low-pressure homogenization of milk at a temperature between 37°C and 45°C increased fat recovery in UF cheese made from 4x ultrafiltration concentrated milk with minimal damage to cheese texture and syneresis. A procedure was developed for the manufacture of quality, high-yield, low-moisture cheese from 4 times ultrafiltration concentrated whole milk. Fat retention in the cheese was 95% and protein retention was 85%
25
Hoffman, Rhonda M. "Carbohydrate and Fat Supplementation in Grazing Mares and Foals". Diss., Virginia Tech, 1997. http://hdl.handle.net/10919/40512.
Testo completoAbstract (sommario):
The objective of these studies was to design an optimal nutritional supplement suitable for grazing horses using fat and fiber to replace the grain and molasses in the traditional sweet feed. Thoroughbred mares and foals grazing bluegrass/clover pastures were used in these studies, twenty mares and their foals in 1994 to 1995, and twenty mares and foals in 1995 to 1996. Seasonal variation in pasture was examined, and the need for supplementation of nutrients and fibers was assessed. The nutritional status of grazing mares, foals, weanlings and yearlings, fed either a starch and sugar supplement (SS) or a fat and fiber supplement (FF), was examined using growth measurements, radiographic bone evaluations, milk composition and glucose tolerance tests. These studies suggest that fiber may be an important component of an ideal supplement for improved grass/legume pastures. Seasonal variation in pasture indicated an increase in hydrolyzable and rapidly fermed carbohydrates during periods of rapid growth. The FF supplement may have buffered seasonal changes and the increased hydrolyzable carbohydrate content in rapidly growing pasture, as evidenced by smoother growth curves in the yearlings. Young horses, after weaning until the following May, had lower estimated bone mineral content when fed the FF supplement. The lower bone mineral content in the FF supplemented horses may have been due to decreased absorption of calcium or metabolic and hormonal changes associated with adaptation to the different energy sources in the supplements. Milk composition of FF supplemented mares was influenced in ways likely to improve foal health. The FF supplemented mares had enhanced linoleic acid content, which may reduce the risk of gastric ulcers in foals, and increased immunoglobulin G concentration, which may enhance passive immunity. The carbohydrate status of mares, as assessed by glucose tolerance tests, indicated a slower glucose clearance that could be a metabolic adaptation of the mares to the SS and FF supplements.Ph. D.
26
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.
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27
Corredig, 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.
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28
Corcoran, 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.
Testo completoAbstract (sommario):
Light- and electron-microscopic immunohistochemistry and lectin histochemistry have been used to observe differences in glycoprotein expression, between benign breast epithelium and breast carcinomas, and for analysis of glycoprotein transport in carcinomas. The sites of intracellular localisation of these markers in tumours have been characterised as vesicular or as intracytoplasmic lumina at the ultrastructural level. The relationship between ultrastructural localisation in carcinomas and morphological/biochemical differentiation has been explored. Modulation of ultrastructural localisation after organ culture in the presence of insulin and/or hydrocortisone has been demonstrated. In a proportion of tumours, insulin causes increased peripheral expression of milk fat globule membrane markers. This redistribution has also been found to be epitope associated, which implies that glycosylation affects transport, or that peptides affected differentially with regard to failure of transport in the tumour cells are conscquently differentially glycosylated. Hydrocortisone stimulates milk fat globule, membrane synthesis, causing more intracellular vesicular accumulation in tumours and increased formation of small intracytoplasmic lumina. Hydrocortisone and insulin together cause a marked increase in the formation of large intracytoplasmic lumina in tumours. These changes imply that the cause of accumulation is a post-Golgi block to exocytotic transport. In vitro cell line models have been established, and used to demonstrate the effect of insulin on rates of post-Golgi transport. The role of the cytoskeleton has been demonstrated by pharmacological manipulations with cytoskeletal disrupting agents. Agents with activity against microtubules, but not those with activity against microfilamcuts, abrogate the effect of insulin in primary organ cultured tumours, suggesting that insulin may modify putatively "impaired" microtubule function, or that of related proteins such as MAP-2, in breast carcinomas. The role of the extracellular matrix and tissue architecture on expression and localisation has been explored by culturing established cell lines on extracellular matrix substrata.
29
Berber, 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.
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30
Yazici, 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.
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31
Bryson, 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.
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32
Clayton, 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.
Testo completoAbstract (sommario):
As overweight and obesity numbers continue to climb around the world, consumers continue to search for reduced-fat alternatives to foods they often consume. Given that cheese is naturally high in fat, this is one food that is often targeted for fat reduction. However, as fat plays an important functional role in the texture of cheese by breaking up the continuous protein matrix, reduced-fat products tend to be very chewy and rubbery compared to their full-fat counterparts.
My study aimed at producing a reduced-fat cheese with improved texture compared to other reduced-fat cheese products by incorporating a double emulsion into the cheese in place of cream. The double emulsion consisted of small water droplets dispersed within oil droplets, which in turn were dispersed within a secondary water phase. The oil droplets that would then be incorporated into the cheese could essentially be made up of 40% water droplets and only 60% fat, allowing for a cheese to be designed with the same number of fat droplets as full-fat cheese while having a 40% fat reduction.
In my experiments, I made cheese with varying levels of fat using the double emulsion, along with reduced-fat and full-fat control cheeses that contained oil droplets composed entirely of fat. Though retention of double emulsion in the cheese due to its inherent instability was the key factor, I found that the double emulsion cheeses had similar to improved textural qualities compared to the control cheeses of higher fat.
33
Elling, 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/.
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Panichi, 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.
Testo completoAbstract (sommario):
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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)
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Gellrich, Katharina [Verfasser], e 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.
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Wright, 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.
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Ayala-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.
Testo completoAbstract (sommario):
Le fromage cheddar est reconnu comme une excellente source de calcium. Outre son intérêt nutritionnel intrinsèque, le calcium favorise la lipolyse lors de la digestion. Cet effet s’explique par la formation de savons de calcium avec les acides gras saturés à longue chaîne, ce qui entraîne l’exposition de nouveau substrat à l’interphase huile-eau des gouttelettes de gras laitier, permettant à la lipase de continuer son action. En contrepartie, les savons de calcium limitent l'absorption des acides gras impliqués. D’un point de vue technologique, le calcium joue un rôle clé dans la structure du fromage car il participe à la formation du gel de paracaséine. Ayant un effet sur la matrice fromagère et sur la digestion des lipides, le calcium peut alors modifier la biodisponibilité du gras laitier. L’objectif de ce projet était de mieux comprendre l’effet du calcium sur la biodisponibilité du gras laitier à partir de fromages de type cheddar avec le but éventuel de développer des aliments pouvant contrôler la digestion et l’absorption des lipides. Dans un premier temps, des fromages de type cheddar enrichis en calcium par l’ajout de CaCl₂ ont été soumis à une digestion in vitro. L’analyse des chymes a permis de démontrer que les fromages enrichis se désintégraient plus lentement que leur contrôle sans calcium ajouté. D’une autre part, la libération d’acides gras des fromages enrichis progressait plus rapidement, mettant en évidence l’effet du calcium sur les mécanismes impliqués dans la lipolyse. Dans un second temps, des fromages de type cheddar ont été fabriqués à partir de lait standardisé avec des huiles de beurre contrôle, oléine et stéarine et salés avec ou sans CaCl₂. Les fromages ont été digérés in vitro pour étudier l’effet du calcium sur la lipolyse et la formation de savons de calcium avec les huiles de beurre ayant différents profils d’acides gras. Les fromages préparés avec la fraction stéarine (avec le rapport le plus élevé d’acides gras saturés à longue chaîne) étaient plus résistants à la désintégration physique et présentaient une lipolyse plus lente que les autres fromages, en raison du point de fusion élevé de cette matière grasse. Les fromages enrichis en calcium présentaient des taux de lipolyse supérieurs aux fromages sans enrichissement. Cette lipolyse accrue a été expliquée par la formation de savons de calcium avec des acides gras à longue chaîne. Ces composés insolubles pourraient toutefois réduire la biodisponibilité des acides gras impliqués en empêchant leur absorption. Pour confirmer l’effet du calcium et du type de matière grasse sur la biodisponibilité des lipides, les fromages ont été utilisés par la suite pour une étude chez le rat. La lipémie postprandiale des animaux a été mesurée suite à l’ingestion du fromage. Les matières fécales ont été analysées pour quantifier les acides gras excrétés sous forme de savons de calcium. Les fromages ont eu des effets différents au niveau de la lipémie postprandiale. L'enrichissement en calcium a entraîné une augmentation de la lipémie avec les fromages à l'oléine, alors qu'un pic différé a été observé avec les fromages à stéarine. Ceci s'explique par la formation de savons de calcium avec des acides gras saturés à longue chaîne, favorisant indirectement une lipolyse plus rapide de ceux à courtes et à moyennes chaînes. Le retard du pic pour les fromages à base de stéarine s’expliquait par leur teneur plus élevée en acides gras saturés à longue chaîne, qui formaient des savons avec le calcium et se retrouvaient dans les fèces. Les résultats confirment que le calcium affecte la digestion intestinale des lipides laitiers en augmentant le taux de lipolyse. Cependant, il limite également la bioaccessibilité des acides gras en produisant, au pH intestinal, des savons de calcium insolubles avec des acides gras saturés à longue chaîne. Ce projet démontre que la biodisponibilité des lipides peut être régulée par le calcium présent dans le fromage cheddar. Cette étude met en évidence l'interaction en cours de digestion du calcium et des lipides présents dans la matrice laitière et confirme sa répercussion physiologique. Ces effets sur la digestion et l'absorption des lipides sont d’intérêt pour la conception de matrices alimentaires pour la libération contrôlée de nutriments et bioactifs liposolubles. D'autres recherches dans ce domaine permettront de mieux comprendre le rôle joué par les aliments sur la santé humaine et d’habiliter le développement de produits laitiers pour contrôler la libération de nutriments afin de moduler les réponses métaboliques. Mots clés : fromage, gras laitier, digestion, lipolyse, savons de calcium.Cheddar 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.
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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.
Testo completoAbstract (sommario):
Yogurts were made from intermediate-high temperature (100, 110, 120, and 130°C for 4 or 16 s), ultra-high temperature (140°C for 4 or 16 s), and vat heat (82°C for 20 min) treatments of skim milk fortified to 5% protein by either ultrafiltration or the addition of nonfat dry milk (NOM). Whey protein denaturation in heated milks increased with temperature and holding time from indirect plate heating and was highest in vat-heated milks. Whey protein denaturation and yogurt water-holding capacity increased with protein levels in the fortified milks compared to skim milk. Penetrometer gel strength and stirred viscosity in 21 day-old yogurt made from heated ultrafiltered skim milk exceeded those of yogurts made from NOM-fortified skim milk, even though the NOM yogurts contained more solids (13.0 vs 11.4%). Maximum gel strength and viscosity, and least syneresis of yogurts from ultrafiltered and NOM fortified yogurts occurred following intermediate-high temperature treatments of 1 00°C for 16 s, 110°C for 4 or 16 s, and 120°C for 4 s. There was significantly lower whey protein denaturation at these intermediate-high temperatures compared to UHT or vat heating. Gel strength and viscosity were lower and syneresis greater in yogurts from ultrafiltered or NOM-fortified skim milk following UHT treatment compared to yogurts made with intermediate-high temperature treatments or vat heating. The water-holding capacity of yogurts from fortified milks treated at intermediate-high temperatures was comparable to that of yogurts from vatheated milks. Fortification by ultrafiltration, to lower total solids (and without use of stabilizers) resulted in yogurt with higher gel strength and viscosity, and reduced syneresis compared to yogurt from NOM fortification. Yogurt prepared by intermediate-high temperature treatment had comparable or better gel strength and viscosity, and reduced syneresis compared to yogurt prepared by traditional vat heating.
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McCarthy, 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.
Testo completoAbstract (sommario):
Probiotic dairy foods, especially non- and low-fat dairy products, are becoming popular in the US. A non-fat goat's milk yogurt containing probiotics (Lactobacillus acidophilus and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing non-heat treated whey protein concentrate (WPC) and pectin as well as one with only pectin were also produced. A fat-free cow's milk yogurt with pectin was also used as a control yogurt. The yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform counts, and probiotic survivability during storage at 4°C for 10 weeks. The results showed that the non-fat goat's milk yogurt made with 12% HWPC (12.5% WPC solution heated at 85°C for 30 min at pH 8.5) and 0.35% pectin, had a significantly higher viscosity (P<0.01) than any of the other yogurts and low syneresis than the goat’s yogurt with only pectin added (P<0.01). After 10 weeks in storage, viscosity and pH remained constant throughout all of the yogurts. Mold, yeast, and coliform counts were negative throughout the 10 week study. Bifidobacterium spp. remained stable and counts remained above 10⁶CFU g⁻ ¹ during the 10 week storage. However, the population of Lactobacillus acidophilus dropped below 10⁶CFU g⁻ ¹ after 2 weeks of storage. Microstructure analysis of the non - fat goat’s milk yogurt determined by scanning electron microscopy revealed that HWPC interacted with casein micelles to form a more comprehensive network in the yogurt gel. The results indicate that HWPC could be used as a fat replacer to improve the consistency of non - fat goat’s milk yogurt and other products alike.
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Rodriguez, 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/.
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Moore, 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.
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Pirzada, 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.
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Woolpert, 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.
Testo completoAbstract (sommario):
Dairy farmers in the Northeastern Unites States are paid based on the amount of fat and protein in their cows' milk, and improving fat and protein production is linked with improved financial sustainability for dairy farms. However, not all farmers are motivated to make changes to increase milk fat and protein production. Previous research has identified a positive correlation between a group of fatty acids, known as the de novo fatty acids, and the fat and protein content of bulk tank milk from commercial dairy farms. Therefore, the first objective of this research was to explore the relationship of farm management, the cow's diet, and lactation performance with de novo fatty acid content on Northeastern US dairy farms. Results from the first objective were communicated with dairy farmers; therefore, the second objective was to understand how to communicate with farmers to influence their behavior. We hypothesized that farms with high de novo fatty acids in bulk tank milk would manage and feed their cows to optimize rumen fermentation conditions.
The first (Chapter 2) and second (Chapter 3) studies were methodologically very similar. Farms were categorized as either high de novo (HDN) or low de novo (LDN) based on the concentration of de novo fatty acids in their bulk tank milk for the 6 months prior to the farm visit. Farms were then visited once in March or April, 2014 (Chapter 2) or between February and April, 2015 (Chapter 3) to assess management practices and collect samples of the cows' diet.
There were no differences in days in milk in Chapter 2 or Chapter 3. Yield of milk, fat, and true protein per cow were higher for HDN versus LDN farms in Chapter 2. In both chapters, HDN farms had higher milk fat and true protein content and higher de novo fatty acid yield per day. The HDN farms had lower freestall stocking density in Chapter 2 and provided more feedbunk space per cow in Chapter 3. Additionally, tiestall feeding frequency was higher for HDN than LDN farms. No differences were detected for dietary chemical composition, except ether extract was lower for HDN than LDN farms in both chapters.
Chapter 4 explored how to communicate the results of Chapter 2 and Chapter 3 through eleven qualitative, semi-structured interviews and insight from the 83 farm visits. Farmers identified the cooperative, expert consultants (nutritionist, veterinarian, and agronomists), financial advisers, print publications, and other farmers as principal sources of information. However, barriers to the transfer of information included family dynamics, lack of access to high speed internet, and difficulties evaluating divergent recommendations from experts. Several farmers expressed an incorrect perception of their farms' fat and protein production compared with cooperative averages which reduced their motivation to incorporate management changes. Recommendations to overcome these barriers include integrating management team meetings and facilitating informal discussion groups between farmers.
This research is correlational in nature, and future research is needed to verify a causal relationship between de novo fatty acids and milk fat and protein content. However, the results of this research can be used to help farmers increase their cows' milk fat and protein content, improve the transfer of knowledge to dairy farmers, and ultimately support the financial sustainability of dairy farms in the Northeastern US.
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Jhanwar, Ankur. "Isolation and Characterization of Different Aggregates of Lipid from Bovine Milk". DigitalCommons@USU, 2009. https://digitalcommons.usu.edu/etd/231.
Testo completoAbstract (sommario):
Bovine milk fat globules naturally vary from less than 0.2 µm to 15 µm in diameter. Milk has at least two distinct distributions of fat globules. While the majority (~90%) of globules in milk are of the smaller distribution (average diameter of 0.4 µm), virtually all the fat is carried in the larger globules (average diameter 3.5 µm). This distribution suggests some compositional and/or functional significance might exist between the two populations of fat globules, which may be related to origin of these globules in the lactating cell.
Milk fat globules have a unique structure, composed of a core droplet of non polar lipids (triacylglycerol) surrounded by a lipid bilayer membrane known as milk fat globule membrane (MFGM). Other than MFGM, there is another source of membrane that has been identified in skim milk. It has been hypothesized that this skim milk membrane (SMM) is derived from MFGM, but little data are available to support this idea, and the membrane may also have alternate origins.
In this study, different aggregates of lipids (small and large fat globules, SMM, skim milk) from milk were isolated and characterized for their lipid contents. Isolation of small and large fat globules fractions was verified by laser diffraction particle size analysis. The lipids were extracted from isolated different lipid aggregates and individual classes were separated using thin layer chromatography. Lipids were transesterified to fatty acid methyl esters and analyzed by gas chromatography-mass spectrometry.
The results indicate that there are some compositional differences between native milk fat globule membranes of different sizes. For example, the total phospholipid fraction of small fat globules (SFG) contained significantly more unsaturated C18:1n9 and C18:2n6 than large fat globules (LFG). Conversely, sphingomyelin composition of SFG contained less C18:1n9 and C18:2n6cc, but more long chain fatty acids C22:0, C23:0, and C24:0. Phosphatidylethanolamine composition of SMM contained more C17:1 than SFG and LFG. The composition of C18:1n9 in triacylglycerol increased with fat globule size. Clear differences were also found in lipid profile of SMM and small and large fat globules from milk. Composition differences between SMM and native milk fat globules of different sizes suggest that origin of this membrane material in skim milk might have some different source than that of MFGM.
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Liu, 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.
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Forsyth, 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.
Testo completoAbstract (sommario):
Nutrition and recovery go hand in hand. After a resistance training workout, it is extremely important for athletes to rebuild and refuel their bodies with the proper nourishment to obtain maximal results. In doing so, they consume different recovery aids or ergogenic aids for gains in muscle mass, an aid in hydration, and a speedy recovery. Ergogenic aids can include many things (i.e., improved equipment, training program), but one of the most popular types of ergogenic aids is nutritional supplements such as protein, carbohydrates, creatine, and vitamins. A nutritional supplement that has recently grown in popularity is chocolate milk. Currently, no studies exist comparing the effects of fat-free chocolate milk and 2% chocolate milk on muscular strength and body composition in collegiate softball players. The purpose of this study will be to determine the effects of fat-free and 2% chocolate milk ingestion on body composition and muscular strength following eight weeks of resistance training. In a randomized (matched according to strength and bodyweight), double blind experimental design, 18 female, collegiate softball players (18.5 +_ .7 yrs; 65.7 +_ 1.8 inches; 156.2 +_ 21.6 lbs) ingested either fat-free chocolate milk or 2% chocolate milk immediately after resistance exercise workouts for an 8-week period. Dependent variables included body fat percentage, lean muscle mass, bench press 1RM, and leg press 1RM. Data was analyzed via a paired samples t-test (to detect difference across both groups over the 8-week training period) and an independent samples t-test (to detect differences between the groups) using SPSS for Windows 15.0. No statistically significant differences were found in bench press strength, leg press strength, body fat %, and lean body mass between the fat-free group and the 2% chocolate milk group. The major finding of this study is that there is no difference between fat-free chocolate milk and 2% chocolate milk in regards to body fat percentage, lean body mass, bench press maximal strength, and leg press maximal strength following an eight week exercise program where the chocolate milk was ingested immediately after each workout. However, there was a significant difference in both groups combined after the eight week training program. Therefore, from a practical sense, consumption of either fat-free chocolate milk or 2% chocolate milk in conjunction with a periodized resistance training program does improve exercise performance in regards to maximal strength as well as improvements in body fat percentage and lean body mass.
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Mowrey, 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.
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Breitschuh, 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.
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Schmelzer, Julia M. "Interactions of milk fat and milk fat fractions with confectionary fats". 1998. http://catalog.hathitrust.org/api/volumes/oclc/41941611.html.
Testo completoAbstract (sommario):
Thesis (M.S.)--University of Wisconsin--Madison, 1998.Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 133-140).
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Wood, Jennifer S. "Milk fat fraction incorporation in dark and milk chocolate". 1994. http://catalog.hathitrust.org/api/volumes/oclc/32938793.html.
Testo completoAbstract (sommario):
Thesis (M.S.)--University of Wisconsin--Madison, 1994.Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 136-145).