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Artykuły w czasopismach na temat "Dairy processing"
Bailey, Kenneth W. "Dairy processing". Veterinary Clinics of North America: Food Animal Practice 19, nr 2 (lipiec 2003): 295–317. http://dx.doi.org/10.1016/s0749-0720(03)00026-4.
Pełny tekst źródłaHayes, Susan, i Judy Buttriss. "DAIRY PRODUCT PROCESSING". Nutrition & Food Science 86, nr 5 (maj 1986): 19–20. http://dx.doi.org/10.1108/eb059137.
Pełny tekst źródłaYAMAGUCHI, Takayoshi. "Dairy Processing in Tibet". Japanese Journal of Human Geography 56, nr 3 (2004): 310–25. http://dx.doi.org/10.4200/jjhg1948.56.310.
Pełny tekst źródłaTamime, Adnan Y. "Dairy Processing-Improving Quality". International Journal of Dairy Technology 57, nr 4 (listopad 2004): 246. http://dx.doi.org/10.1111/j.1471-0307.2004.00154.x.
Pełny tekst źródłaWechsler, D. "Dairy processing: improving quality". LWT - Food Science and Technology 37, nr 5 (sierpień 2004): 582. http://dx.doi.org/10.1016/j.lwt.2004.01.004.
Pełny tekst źródłaKelly, Alan L. "Dairy processing: improving quality". International Dairy Journal 14, nr 5 (maj 2004): 465. http://dx.doi.org/10.1016/j.idairyj.2003.11.001.
Pełny tekst źródłaДонская, Галина Андреевна. "Innovative technologies of dairy processing". Food processing industry, nr 7 (27.06.2021): 55–58. http://dx.doi.org/10.52653/ppi.2021.7.7.017.
Pełny tekst źródłaWalton, M. "Energy Use in Dairy Processing". International Journal of Dairy Technology 60, nr 1 (luty 2007): 60–61. http://dx.doi.org/10.1111/j.1471-0307.2007.00257.x.
Pełny tekst źródłaJackson, John R. "CURRENT PROBLEMS IN DAIRY PROCESSING". Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie 19 (13.11.2008): 44–50. http://dx.doi.org/10.1111/j.1744-7976.1971.tb01181.x.
Pełny tekst źródłaFlint, Steve, Phil Bremer, John Brooks, Jon Palmer, Faizan Ahmed Sadiq, Brent Seale, Koon Hoong Teh, Shuyan Wu i Siti Norbaizura Md Zain. "Bacterial fouling in dairy processing". International Dairy Journal 101 (luty 2020): 104593. http://dx.doi.org/10.1016/j.idairyj.2019.104593.
Pełny tekst źródłaRozprawy doktorskie na temat "Dairy processing"
Ravaglia, Marco, Justin Dinh, Michelle Frandsen i Alyssa Garcia. "Dairy Processing Plant Production". Thesis, The University of Arizona, 2011. http://hdl.handle.net/10150/144925.
Pełny tekst źródłaScott, David L. "UHT processing and aseptic filling of dairy foods". Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/970.
Pełny tekst źródłaWu, Ben Heng, Ismael Garcia, Austin Pyrek i Tate Tolson. "REMOVAL OF BOD AND METAL IONS FROM DAIRY PROCESSING WASTEWATER". Thesis, The University of Arizona, 2016. http://hdl.handle.net/10150/613822.
Pełny tekst źródłaAl, Jawaheri Raad. "The use of constructed wetlands in the treatment of dairy processing wastewater". Thesis, Högskolan i Halmstad, Sektionen för ekonomi och teknik (SET), 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-15023.
Pełny tekst źródłaShukla, Himakshi C. "Development of immobilized #beta#-galactosidase bioreactor for processing lactose in dairy fluids". Thesis, London South Bank University, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.334624.
Pełny tekst źródłaZhong, Jianming. "Anaerobic Hydrogen and Methane Production from Dairy Processing Waste: Experiment and Modeling". DigitalCommons@USU, 2016. https://digitalcommons.usu.edu/etd/4713.
Pełny tekst źródłaBolling, James Coleman. "Processing Effects on Physiochemical Properties of Natural and Reformulated Creams". Thesis, Virginia Tech, 2001. http://hdl.handle.net/10919/31565.
Pełny tekst źródłaCreams homogenized prior to pasteurization had significantly (p<0.05) greater amounts of milkfat surface material per gram of cream and per gram of lipid compared to creams homogenized after pasteurization. Significantly (p<0.05) higher percentages of available phospholipid also were associated with the milkfat surface material of creams homogenized prior to pasteurization. Phosphodiesterase, a marker enzyme within the native milkfat globule membrane, was in significantly (p<0.05) higher activity relative to protein on lipid globule surface when cream was homogenized prior to pasteurization. Creams that underwent pasteurization prior to homogenization had significantly (p<0.05) higher protein load associated with the milkfat surface material.
Natural cream homogenized prior to pasteurization had significantly (p<0.05) greater milkfat surface material per gram lipid than natural cream homogenized after pasteurization and buttermilk / aqueous phase (AP) reformulated cream homogenized after pasteurization. In contrast, natural cream homogenized after pasteurization and BM / AP reformulated cream homogenized after pasteurization had significantly (p<0.05) greater amounts of protein per 10 mg of milkfat surface material than all other formulation / homogenization sequence combinations. In addition, natural cream homogenized prior to pasteurization, and skim milk (SM) reformulated cream pasteurized prior to or after homogenization had significantly (p<0.05) higher percentages of available phospholipid associated with the milkfat surface material than natural cream homogenized following pasteurization.
Pasteurization temperature had a significant (p<0.05) effect on apparent viscosity of natural and reformulated creams. All UHT pasteurized natural and reformulated creams had significantly (p<0.05) greater apparent viscosities at all shear rates monitored than HTST pasteurized natural and reformulated creams. At a failing curve shear rate of 692 s-1 UHT pasteurized cream reformulated with BM / AP had significantly (p<0.05) greater viscosity than UHT pasteurized natural cream and cream reformulated with skim component.
HTST pasteurized natural cream had significantly (p<0.05) greater viscosities than HTST pasteurized cream reformulated with skim component. Moreover, at a shear rate of 2769 s-1 and a rising shear rate of 1384 s-1 HTST pasteurized natural cream had significantly (p<0.05) greater viscosity than HTST pasteurized cream reformulated with buttermilk and aqueous phase.
Creams formulated with skim component showed significant differences in creaming stability after 7 days of storage. On the other hand, natural cream and cream reformulated with buttermilk and aqueous phase showed significant differences in creaming stability after 9 days of storage. HTST pasteurized creams had greater creaming stability than UHT pasteurized creams. All creams feathered in a pH range of 5.09 to 5.31. Homogenization prior to UHT pasteurization resulted in creams rated "out of specification" because of poor sensory quality on day 1. Other processing sequences resulted in creams within sensory specifications.
Master of Science
Berlin, Karin. "A model for a camel's milk dairy plant in Somalia". Mogadishu, Somalia : Somali Academy of Sciences and Arts, 1990. http://catalog.hathitrust.org/api/volumes/oclc/24817160.html.
Pełny tekst źródłaRao, H. G. Ramachandra. "Studies on flux pattern and fouling of membranes during ultrafiltration of some dairy products". Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.387038.
Pełny tekst źródłaHayward, Stefan. "Partial characterization of a bacterial acyltransferase enzyme for potential application in dairy processing". Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86636.
Pełny tekst źródłaENGLISH ABSTRACT: This study describes: the evaluation of the current, and potential assay methods for the quantification of cholesterol, cholesteryl esters and free fatty acids in milk and the application thereof ; an account of the difficulties associated with the usage of FoodPro® Cleanline, an enzyme preparation used as processing aid, during ultra-high temperature processing of milk ; the development of activity assays which can be used for the kinetic characterization of glycerophospholipid cholesterol acyltransferase, the active enzyme in FoodPro® Cleanline ; the development of an accurate and facile activity assay, and the validation thereof, which can be used for the validation of enzyme activity prior to dosage of milk with FoodPro® Cleanline.
AFRIKAANSE OPSOMMING: Hierdie studie beskryf: die evaluering van die huidige, en potensiële, metodes vir die kwantifisering van cholesterol, cholesteriel esters en vryvetsure in melk, sowel as die toepassing van hieridie metodes ; 'n verduideliking van die moeilikhede wat ondervind word gedurende die gebruik van FoodPro® Cleanline, 'n ensiempreparaat vir gebruik as 'n verwerkingshulpmiddel, tydens ultrahoë-temperatuurprosessering van melk ; die ontwikkeling van aktiwiteitsbepalings metodes vir gebruik in kinetiese karakterisering van gliserofosfolipied cholesterol asieltransferase, die aktiewe ensiem in FoodPro® Cleanline ; die ontwikkeling van 'n akkurate, eenvoudige aktiwiteitsbepalings metode, en bevestiging van hierdie metode, wat gebruik kan word vir kwalitieitskontrole alvorens die dosering van melk met FoodPro® Cleanline.
Książki na temat "Dairy processing"
United Nations. Development Fund for Women., red. Dairy processing. London: Intermediate Technology Publications in association with the United Nations Development Fund for Women (UNIFEM), 1996.
Znajdź pełny tekst źródłaBylund, Gösta. Dairy processing handbook. [Lund, Sweden: Tetra Pak Processing Systems AB, 1995.
Znajdź pełny tekst źródłaQuiberoni, Andrea del Luján, i Jorge Alberto Reinheimer. Bacteriophages in dairy processing. Hauppauge, N.Y: Nova Science Publishers, Inc., 2012.
Znajdź pełny tekst źródłaPoltronieri, Palmiro, red. Microbiology in Dairy Processing. Chichester, UK: John Wiley & Sons Ltd and the Institute of Food Technologists, 2017. http://dx.doi.org/10.1002/9781119115007.
Pełny tekst źródłaDatta, Nivedita, i Peggy M. Tomasula, red. Emerging Dairy Processing Technologies. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118560471.
Pełny tekst źródłaGerrit, Smit, red. Dairy processing: Improving quality. Cambridge: Woodhead, 2003.
Znajdź pełny tekst źródłaSmit, Gerrit. Dairy processing: Improving quality. Boca Raton, Fla: CRC Press, 2003.
Znajdź pełny tekst źródłaLambert, J. C. Village milk processing. Rome: Food and Agriculture Organization of the United Nations, 1988.
Znajdź pełny tekst źródłaChandan, Ramesh C., i Arun Kilara. Dairy ingredients for food processing. Amex, Iowa: Wiley-Blackwell, 2011.
Znajdź pełny tekst źródłaChandan, Ramesh C., red. Dairy Processing & Quality Assurance. Oxford, UK: Wiley-Blackwell, 2008. http://dx.doi.org/10.1002/9780813804033.
Pełny tekst źródłaCzęści książek na temat "Dairy processing"
van Asselt, Arjan J., i Michael G. Weeks. "Dairy processing". W Sustainable Dairy Production, 87–118. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118489451.ch5.
Pełny tekst źródłaSarkar, Anwesha, Lakshmi Dave, Anant Dave i Shantanu Das. "Dairy Processing". W Sustainable Food Processing, 125–68. Chichester, UK: John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118634301.ch07.
Pełny tekst źródłaChandan, R. C. "Dairy - Fermented Products". W Food Processing, 405–36. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118846315.ch18.
Pełny tekst źródłaAnsari, I. A., Rupesh S. Chavan, Tanmay Nalawade, Anil Kumar i Shraddha Bhatt. "Aseptic Food Processing and Packaging". W Dairy Engineering, 103–26. 1st ed. | Waretown, NJ : Apple Academic Press, 2017.: Apple Academic Press, 2017. http://dx.doi.org/10.1201/9781315366210-7.
Pełny tekst źródłaSchoenfuss, Tonya C., i Ramesh C. Chandan. "Dairy Ingredients in Dairy Food Processing". W Dairy Ingredients for Food Processing, 421–72. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9780470959169.ch17.
Pełny tekst źródłaChavan, Rupesh S., Rachna Sehrawat, Prabhat K. Nema i Kumar Sandeep. "High-Pressure Processing of Dairy Products". W Dairy Engineering, 127–49. 1st ed. | Waretown, NJ : Apple Academic Press, 2017.: Apple Academic Press, 2017. http://dx.doi.org/10.1201/9781315366210-8.
Pełny tekst źródłaBoylston, Terri D. "Dairy Products". W Food Biochemistry and Food Processing, 425–41. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.ch23.
Pełny tekst źródłaSingh, Harjinder, i Rodney J. Bennett. "Milk and Milk Processing". W Dairy Microbiology Handbook, 1–38. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2005. http://dx.doi.org/10.1002/0471723959.ch1.
Pełny tekst źródłaNeeraj, Rupesh S. Chavan, Anupama Panghal, Shraddha Bhatt i Tanmay Nalawade. "Entrepreneurship and Management of Food Processing Plants". W Dairy Engineering, 305–18. 1st ed. | Waretown, NJ : Apple Academic Press, 2017.: Apple Academic Press, 2017. http://dx.doi.org/10.1201/9781315366210-18.
Pełny tekst źródłaChavan, Rupesh S., Anil Kumar, Rachna Sehrawat i Tanmay Nalawade. "Dairy Engineering: Milk Processing and Milk Products". W Dairy Engineering, 81–101. 1st ed. | Waretown, NJ : Apple Academic Press, 2017.: Apple Academic Press, 2017. http://dx.doi.org/10.1201/9781315366210-6.
Pełny tekst źródłaStreszczenia konferencji na temat "Dairy processing"
Zhang, Wenli, Kun Yang, Naigong Yu, Tingting Cheng i Jichao Liu. "Daily milk yield prediction of dairy cows based on the GA-LSTM algorithm". W 2020 15th IEEE International Conference on Signal Processing (ICSP). IEEE, 2020. http://dx.doi.org/10.1109/icsp48669.2020.9320926.
Pełny tekst źródłaNorman R. Scott, Steven Zicari, Kelly Saikkonen i Kimberly Bothi. "Characterization of Dairy-Derived Biogas and Biogas Processing". W 2006 Portland, Oregon, July 9-12, 2006. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2006. http://dx.doi.org/10.13031/2013.21160.
Pełny tekst źródłaTryhuba, Anatoliy, Vitalij Grabovets, Liudmyla Mikhailova i Anatolii Rud. "Parameters and indicators of milk truck functioning at dairy processing enterprises". W 19th International Scientific Conference Engineering for Rural Development. Latvia University of Life Sciences and Technologies, Faculty of Engineering, 2020. http://dx.doi.org/10.22616/erdev.2020.19.tf232.
Pełny tekst źródłaSingh, Satnam, i Ankur Bahl. "Performance modeling of dairy processing plant using generalized stochastic Petri nets". W 1ST INTERNATIONAL CONFERENCE ON ADVANCES IN MATERIAL SCIENCE AND TECHNOLOGY: ICAMST2022. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0192329.
Pełny tekst źródłaMarins, Thiago Augusto Costa, Tainá Pereira de Souza Rocha Santos i Karyne Oliveira Coelho. "Good production practices on dairy farms". W V Seven International Multidisciplinary Congress. Seven Congress, 2024. http://dx.doi.org/10.56238/sevenvmulti2024-170.
Pełny tekst źródłaChudasama, Ronak, Sagar Dobariya, Komal Patel i Hezal Lopes. "DAPS: Dairy analysis and prediction system using technical indicators". W 2017 Third International Conference on Sensing, Signal Processing and Security (ICSSS). IEEE, 2017. http://dx.doi.org/10.1109/ssps.2017.8071587.
Pełny tekst źródłaAmin, Viren R., Gerd Bobe, Jerry Young, Burim Ametaj i Donald Beitz. "Ultrasound image texture processing for evaluating fatty liver in peripartal dairy cows". W Medical Imaging 2001, redaktorzy Milan Sonka i Kenneth M. Hanson. SPIE, 2001. http://dx.doi.org/10.1117/12.431035.
Pełny tekst źródłaDongping Qian, Wendi Wang, Xiaojing Huo i Juan Tang. "Study on Linear Appraisal of Dairy Cow's Conformation Based on Image Processing". W 2007 Minneapolis, Minnesota, June 17-20, 2007. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.23182.
Pełny tekst źródłaTarakcioglu, Gonenc S., Ali E. Demir, Cihan Bulbul, Cansu Karahasanoglu, Ozlem Ozmen Okur i Yasemin Basatli. "User interaction and cloud practices in mobile dairy farm management". W 2015 23th Signal Processing and Communications Applications Conference (SIU). IEEE, 2015. http://dx.doi.org/10.1109/siu.2015.7130408.
Pełny tekst źródłaAbdul Jabbar, K., M. F. Hansen, M. L. Smith i L. N. Smith. "Overhead spine arch analysis of dairy cows from three-dimensional video". W Eighth International Conference on Graphic and Image Processing, redaktorzy Yulin Wang, Tuan D. Pham, Vit Vozenilek, David Zhang i Yi Xie. SPIE, 2017. http://dx.doi.org/10.1117/12.2266094.
Pełny tekst źródłaRaporty organizacyjne na temat "Dairy processing"
Homan, Gregory K., Arian Aghajanzadeh i Aimee McKane. Opportunities for Automated Demand Response in California’s Dairy Processing Industry. Office of Scientific and Technical Information (OSTI), sierpień 2015. http://dx.doi.org/10.2172/1233608.
Pełny tekst źródłaXu, T., J. Ke i J. Sathaye. User's Manual for BEST-Dairy: Benchmarking and Energy/water-Saving Tool (BEST) for the Dairy Processing Industry (Version 1.2). Office of Scientific and Technical Information (OSTI), kwiecień 2011. http://dx.doi.org/10.2172/1026805.
Pełny tekst źródłade Paiva Seroa da Motta, Raquel. Water footprint of dairy production in Ethiopia : An assessment on commercial dairy farming and milk processing within a 200 km radius from Addis Ababa. Wageningen: Wageningen Livestock Research, 2019. http://dx.doi.org/10.18174/494591.
Pełny tekst źródłaGunchinsuren, Enkhtuvshin, i Christian Abeleda. Measuring the Impact of a Dairy Value Chain Project in Mongolia: A Baseline Study. Asian Development Bank, listopad 2023. http://dx.doi.org/10.22617/wps230516-2.
Pełny tekst źródłaHuber, John Tal, Joshuah Miron, Brent Theurer, Israel Bruckental i Spencer Swingle. Influence of Ruminal Starch Degradability on Performance of High Producing Dairy Cows. United States Department of Agriculture, styczeń 1994. http://dx.doi.org/10.32747/1994.7568748.bard.
Pełny tekst źródłaBrush, Adrian, Eric Masanet i Ernst Worrell. Energy Efficiency Improvement and Cost Saving Opportunities for the Dairy Processing Industry: An ENERGY STAR? Guide for Energy and Plant Managers. Office of Scientific and Technical Information (OSTI), październik 2011. http://dx.doi.org/10.2172/1171534.
Pełny tekst źródłaVarga, Gabriella A., Amichai Arieli, Lawrence D. Muller, Haim Tagari, Israel Bruckental i Yair Aharoni. Effect of Rumen Available Protein, Amimo Acids and Carbohydrates on Microbial Protein Synthesis, Amino Acid Flow and Performance of High Yielding Cows. United States Department of Agriculture, sierpień 1993. http://dx.doi.org/10.32747/1993.7568103.bard.
Pełny tekst źródłaBarefoot, Susan F., Bonita A. Glatz, Nathan Gollop i Thomas A. Hughes. Bacteriocin Markers for Propionibacteria Gene Transfer Systems. United States Department of Agriculture, czerwiec 2000. http://dx.doi.org/10.32747/2000.7573993.bard.
Pełny tekst źródłaFinkelstain, Israel, Steven Buccola i Ziv Bar-Shira. Pooling and Pricing Schemes for Marketing Agricultural Products. United States Department of Agriculture, sierpień 1993. http://dx.doi.org/10.32747/1993.7568099.bard.
Pełny tekst źródłaOsadchyi, V., O. Skrynyk, V. Sidenko, E. Aguilar, J. Guijarro, T. Szentimrey, O. Skrynyk i in. ClimUAd: Ukrainian gridded daily air temperature (min, max, mean) and atmospheric precipitation data (1946-2020). Ukrainian Hydrometeorological Institute (UHMI), Kyiv, Ukraine, 2024. http://dx.doi.org/10.15407/uhmi.report.03.
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