Rozprawy doktorskie na temat „Dairy products”
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Wang, Hong. "Properties of docosahexaenoic acid-enriched dairy products". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/MQ51106.pdf.
Pełny tekst źródłaWang, Xiaohong. "Price transmission asymmetries in United States dairy products". Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 87 p, 2007. http://proquest.umi.com/pqdlink?did=1251903891&Fmt=7&clientId=79356&RQT=309&VName=PQD.
Pełny tekst źródłaWalsh, Marie K. "Measurement of Proteins in Milk and Dairy Products". DigitalCommons@USU, 1988. https://digitalcommons.usu.edu/etd/5360.
Pełny tekst źródłaLACIVITA, VALENTINA. "New technologies for sanitization of fresh dairy products". Doctoral thesis, Università di Foggia, 2017. http://hdl.handle.net/11369/361913.
Pełny tekst źródłaWang, Jing. "Supplying cow's milk and soy milk to Beijing : a developmental dilemma /". Access Digital Full Text version, 1989. http://pocketknowledge.tc.columbia.edu/home.php/bybib/10857412.
Pełny tekst źródłaParker, Amanda Jane. "Deregulating and developing dairy-food chain relationships : implications for farm business management in south east Queensland /". St. Lucia, Qld, 2002. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16816.pdf.
Pełny tekst źródłaAndriamanjay, Eric. "An econometric analysis of the consumer demand for dairy products in Canada 1968-1982 /". Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=61840.
Pełny tekst źródłaSkolrud, Tristan Del. "A Fourier analysis of the U.S. dairy industry". Pullman, Wash. : Washington State University, 2009. http://www.dissertations.wsu.edu/Thesis/Summer2009/t_skolrud_072009.pdf.
Pełny tekst źródłaTitle from PDF title page (viewed on Sept. 15, 2009). "School of Economic Sciences." Includes bibliographical references (p. 18-20).
Qu, Zilin, i 曲姿霖. "The association between different types of dairy consumption and type 2 diabetes mellitus : a systematic review". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2014. http://hdl.handle.net/10722/206957.
Pełny tekst źródłapublished_or_final_version
Public Health
Master
Master of Public Health
Hartling, Ivan Grant. "Influence of bacteria on menaquinone concentrations in fermented dairy products". Thesis, University of British Columbia, 2017. http://hdl.handle.net/2429/62654.
Pełny tekst źródłaLand and Food Systems, Faculty of
Graduate
Boupha, Prasongsidh C., of Western Sydney Hawkesbury University i Faculty of Science and Technology. "Fate of the neurotoxic mycotoxin, cyclopiazonic acid in dairy products". THESIS_FST_XXX_Boupha_P.xml, 1998. http://handle.uws.edu.au:8081/1959.7/184.
Pełny tekst źródłaDoctor of Philosophy (PhD)
McAstocker, Michael. "The effects of dietary dairy products on mammalian cholesterol metabolism". Thesis, Queen's University Belfast, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.317559.
Pełny tekst źródłaAichinger, Pierre-Anton. "Kinetic trapping of microstructures : control of gelatin in dairy products". Thesis, University of Strathclyde, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.423877.
Pełny tekst źródłaThompson, Bethan. "Date labelling and the waste of dairy products by consumers". Thesis, University of Edinburgh, 2018. http://hdl.handle.net/1842/33150.
Pełny tekst źródłaBoupha, Prasongsidh C. "Fate of the neurotoxic mycotoxin, cyclopiazonic acid in dairy products". Thesis, View thesis, 1998. http://handle.uws.edu.au:8081/1959.7/184.
Pełny tekst źródłaBoupha, Prasongsidh C. "Fate of the neurotoxic mycotoxin, cyclopiazonic acid in dairy products /". View thesis, 1998. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030801.153613/index.html.
Pełny tekst źródła"A thesis presented to the University of Western Sydney for the degree of Doctor of Philosophy, September, 1998" Bibliography: leaves 193 - 219.
Bulale, Abdinasir Ibrahim. "Smallholder dairy production and dairy technology adoption in the mixed farming system in Arsi Highland, Ethiopia /". Berlin : Köster, 2000. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=009047143&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA.
Pełny tekst źródłaSuzuki, Atsushi. "Study of computer use in the Queensland dairy industry : farmers' perceptions /". [St. Lucia, Qld.], 1999. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe18330.pdf.
Pełny tekst źródłaFlanagan, Andrea L. "Livestock and dairy producers' knowledge of quality assurance issues". Morgantown, W. Va. : [West Virginia University Libraries], 2006. https://eidr.wvu.edu/etd/documentdata.eTD?documentid=4517.
Pełny tekst źródłaTitle from document title page. Document formatted into pages; contains ix, 106 p. Vita. Includes abstract. Includes bibliographical references (p. 77-81).
Zhang, Lejiu. "The measurement of water in the tariff for Canadian dairy products". Thesis, University of British Columbia, 2008. http://hdl.handle.net/2429/5541.
Pełny tekst źródłaGuerra, Elena <1984>. "Milk and dairy products: evaluation of bioactive components by analytical techniques". Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6301/1/PhD_Thesis.pdf.
Pełny tekst źródłaGuerra, Elena <1984>. "Milk and dairy products: evaluation of bioactive components by analytical techniques". Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6301/.
Pełny tekst źródłaShalamujiang, Maitiniyazi <1977>. "Chinese Consumers’ Perception and Willingness to Pay for Traceable Dairy Products". Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2020. http://amsdottorato.unibo.it/9357/1/Final%20PhD%20Thesis.pdf.
Pełny tekst źródłaGoutondji, Leopoldine E. S. Abul. "Preventing water pollution by dairy by-products risk assessment and comparison of legislation in Benin and South Africa /". Pretoria : [s.n.], 2007. http://upetd.up.ac.za/thesis/available/etd-10302008-165039/.
Pełny tekst źródłaBai, Junfei. "Consumers' preferences for dairy products in alternative food store formats in China". Online access for everyone, 2006. http://www.dissertations.wsu.edu/Dissertations/Fall2006/j_bai_120106.pdf.
Pełny tekst źródłaShukla, Shuchi S. "Evaluation of Odor-Reducing Commercial Products for Animal Waste". Thesis, Virginia Tech, 1997. http://hdl.handle.net/10919/36627.
Pełny tekst źródłaMaster of Science
Wang, Dong. "Accessing the potential of dairy-beef production from dairy enterprises in China and the impacts of dairy-beef production on supply, demand and international trade". Thesis, The University of Sydney, 2007. https://hdl.handle.net/2123/28143.
Pełny tekst źródłaMcGoverin, Cushla Maree, i n/a. "Raman spectroscopy of complex mixtures". University of Otago. Department of Chemistry, 2008. http://adt.otago.ac.nz./public/adt-NZDU20081103.112612.
Pełny tekst źródłaBeattie, Sally Heather. "Incidence and importance of Bacillus species in raw milk and in the dairy environment". Thesis, University of Glasgow, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363155.
Pełny tekst źródłaErickson, James D. "Hazard communication program for the employees of Hunt-Wesson Inc". Online version, 1998. http://www.uwstout.edu/lib/thesis/1998/1998ericksonj.pdf.
Pełny tekst źródłaSchaller, Emmanuelle. "Applications and limits of "electronic noses" in the evaluation of dairy products /". [S.l.] : [s.n.], 2000. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=13676.
Pełny tekst źródłaJin, Su. "Physiological characteristics and applications of Lactobacillus pentosus strains in selected dairy products". AgroParisTech, 2010. http://pastel.archives-ouvertes.fr/docs/00/55/22/70/PDF/These_Su_JIN.pdf.
Pełny tekst źródłaTwo Lactobacillus pentosus strains, Ind1 and Ind3, were isolated from a traditional Chinese cheese product called Naigeda, collected from Xinjiang region of China. Since there is little information regarding the probiotic properties of L. Pentosus strains, this study was designed to provide more supporting data for L. Pentosus as a potential probiotic strain application. The physiological properties of the two L. Pentosus strains, Ind1 and Ind3, such as the in vitro test on the intolerance under the gastro-intestinal environment, the ability of adherence on the intestinal epithelium were studied. Their intolerance as well as inhibition and degradation ability under presence of pre-carcinogenic substances existing in human gut such as phenol, p-cresol and indole at different concentrations were also determined. The effects of the two L. Pentosus strains on modulation of the mice intestinal micro flora, by oral administration of 109cfu/ml of strains in 0. 5ml of skim milk, were investigated: the amounts of Lactobacillus spp. , Bifidobacterium spp. , Enterobacilli, Enterococcus and Clostridium perfringens in the feces of mice during and after the feeding of probiotic strains were counted. Furthermore, the technological properties of the two L. Pentosus strains on their GABA producing ability were studied: the medium and process parameters optimization was carried out in order to try to obtain the highest GABA content in the fermented dairy products. Results showed that the two L. Pentosus strains had high survival rates (higher than 90% in acid and 80% in bile solution). The adhesive ability is strain independent: Ind3 adherence was comparable with those of two commercial probiotic strains (NCFM and Lp115). Ind1 and Ind3 showed good resistance mutagenic substances phenol, p-cresol, indole at concentration below 150 μg/mL). Ind1 and Ind3 also showed certain effect on promoting the increase of Lactobacillus and Bifidobacteria counts, and inhibiting the growth of Enterobacilli and Clostridium in mice gut. These results displayed positive properties that the two L. Pentosus strains can be good candidates to be used as probiotic strains potentially used in dietary supplement application or Chinese-style dairy products
Silvetti, T. "DEVELOPMENT OF INNOVATIVE TECHNIQUES FOR STUDYING MICROBIAL POPULATIONSIN MILK AND DAIRY PRODUCTS". Doctoral thesis, Università degli Studi di Milano, 2010. http://hdl.handle.net/2434/150173.
Pełny tekst źródłaLaubscher, Ryno. "The drivers of customer satisfaction at National Dairy Equipment (NDE)". Thesis, Nelson Mandela Metropolitan University, 2016. http://hdl.handle.net/10948/13085.
Pełny tekst źródłaKampman, Ellen. "Do fermented dairy products and calcium protect against colorectal cancer? contributions from epidemiology /". Maastricht : Maastricht : Rijksuniversiteit Limburg ; University Library, Maastricht University [Host], 1994. http://arno.unimaas.nl/show.cgi?fid=7026.
Pełny tekst źródłaTomiuk, Stephen. "The application of cranberry in the production and quality of fresh dairy products". Thesis, University of British Columbia, 2009. http://hdl.handle.net/2429/13548.
Pełny tekst źródłaLivingstone, Katherine Mary. "Effect of fatty acids associated with dairy products on risk of cardiovascular disease". Thesis, University of Reading, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.606933.
Pełny tekst źródłaHurley, Ian Patrick Colles. "Detection of the adulteration of dairy products using immunological and DNA-based techniques". Thesis, University of Liverpool, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.439615.
Pełny tekst źródłaTrichia, Eirini. "Dairy products and cardio-metabolic health : aspects from nutritional, molecular and genetic epidemiology". Thesis, University of Cambridge, 2019. https://www.repository.cam.ac.uk/handle/1810/290034.
Pełny tekst źródłaPoddar, Kavita Hariram. "Using Social Cognitive Theory to Improve Intake of Dairy Products by College Students". Diss., Virginia Tech, 2009. http://hdl.handle.net/10919/37430.
Pełny tekst źródłaPh. D.
Berlin, Johanna. "Environmental improvements of the post-farm dairy chain : production management by systems analysis methods /". Göteborg : Chalmers tekniska högskola, 2005. http://www-mat21.slu.se/publikation/pdf/kappan.pdf.
Pełny tekst źródłaByrne, Robert Duane. "Assessment of dairy product quality by selective incubation and rapid techniques". Thesis, Virginia Tech, 1989. http://hdl.handle.net/10919/45943.
Pełny tekst źródłaA study was conducted to investigate the use of bacterial numbers and metabolites for their Value in predicting potential shelf-life of pasteurized fluid milk. The study consisted of two phases. In the first phase, chemical inhibitors were evaluated for their ability to allow growth of gram-negative psychrotrophic bacteria while inhibiting growth of gram-positive organisms. Crystal violet, benzalkonium chloride, a mixture of crystal violet and benzalkonium chloride, and alkylaryl sulfonate were tested. These were incubated with milk samples separately inoculated with gram-negative and gram-positive bacteria, at 2l°C for 18 hours. Alkylaryl sulfonate allowed growth of gram-positive organisms. Crystal violet inhibited gram-positive organisms but was not as effective as the mixture of crystal violet and benzalkonium chloride, The inhibitor of choice was benzalkonium chloride as it inhibited growth of all gram-positive organisms tested and allowed growth of the gram-negative psychrotrophic organisms.
Master of Science
Dodzi, Madodana Sunson. "Time budgets, avoidance distance scores-related behaviour and milk yield of pasture-based Jersey, Friesland and cross bred cows". Thesis, University of Fort Hare, 2010. http://hdl.handle.net/10353/474.
Pełny tekst źródłaPapadopulos, Joanna Victoria Calliope. "Response by sheep milking pastoralist households in Jordan to the withdrawal of an input subsidy and related market, environmental, social and policy implications". Thesis, Imperial College London, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325155.
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
Louw, Johannes Michiel Adriaan. "Challenges of the dairy industry in Southern Africa". Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/97447.
Pełny tekst źródłaENGLISH ABSTRACT: The world population is growing rapidly and places additional pressure on the natural resources of the world. The increase in the world population leads to increasing focus on food security and the nutrition of the world population. Developed countries can only produce up to a certain level to satisfy the demand for food in the world. The additional production needs to come from countries where economic and agricultural development has been lagging. The research identified five major drivers of the future growth of agriculture. These drivers of future growth create opportunities for countries in Africa and help to address the development challenges for their different agricultural sub-sectors. The dairy industry in Southern Africa can play a significant role in addressing food security and nutritional needs of the growing population. Large numbers of livestock are present in Southern Africa because the landscape is lending itself to livestock farming and cultural believes see livestock as wealth in the hands of the owner. There are however serious challenges to address in order to achieve sustainable growth in the dairy industry in Southern Africa. The focus of the report is on the identification of the challenges in the dairy industry in Southern Africa, thus helping with the formulation of a growth strategy and business model. The report used a qualitative method of literature study to determine the challenges faced by the dairy industry in three Southern African countries, i.e. South Africa, Tanzania and Zambia. The contrasts between these countries are significant, but there are also many common elements and challenges. From this range of factors a set of key “challenges for action” has been derived, which are put forward as a basis for public and private sector efforts to strengthen growth in the sector. The list of challenges also assisted in the proposal of a business model to address part of the challenges of development in the dairy industry.
Yam, Godward Georgia Nga-Mun. "Studies on enhancing the viability and survival of probiotic bacteria in dairy foods through strain selection and microencapsulation". Thesis, View thesis View thesis, 2000. http://handle.uws.edu.au:8081/1959.7/411.
Pełny tekst źródłaIssar, Gurpreet. "Strategies and relationships in the dairy-food supply chain : options for milk producers in south-east Queensland /". [St. Lucia, Qld.], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe18559.pdf.
Pełny tekst źródłaYam, Godward Georgia Nga-Mun, of Western Sydney Hawkesbury University, Faculty of Science and Technology i of Science Food and Horticulture School. "Studies on enhancing the viability and survival of probiotic bacteria in dairy foods through strain selection and microencapsulation". THESIS_FST_SFH_YamGodward_G.xml, 2000. http://handle.uws.edu.au:8081/1959.7/411.
Pełny tekst źródłaMaster of Science (Hons)
Yam, Godward Georgia Nga-Mun. "Studies on enhancing the viability and survival of probiotic bacteria in dairy foods through strain selection and microencapsulation /". View thesis View thesis, 2000. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030428.112849/index.html.
Pełny tekst źródłaA thesis presented for the fulfilment of Master of Science (Honours), Centre for Advanced Food Research, School of Science, Food and Horticulture, University of Western Sydney, Hawkesbury, December 2000. Spine title : Survival of probiotic bacteria in dairy foods. Bibliography : leaves 228-244.