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Добірка наукової літератури з теми "Milk product"

Автор: Grafiati
Опубліковано: 18 травня 2024

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Статті в журналах з теми "Milk product"

1

Singh, Poornima, and Ritu Dubey. "Coconut Milk Benefit Human Body." International Journal of Advances in Agricultural Science and Technology 9, no. 5 (May 30, 2022): 6–13. http://dx.doi.org/10.47856/ijaast.2022.v09i05.002.

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The low calorie and high nutrition content of coconut milk products have increased their demand in the food and beverage industry. Coconut milk products such as coconut milk powder and coconut cream powder are used in various recipes because of their sweet and mild taste. Coconut milk products are often associated with various health benefits. Their consumption has been indicated to help lower blood pressure, cholesterol, improve kidney health, and prevent heart attacks and strokes. Coupled with this, consumer preferences for a vegetarian diet, has been increasing the adoption of coconut milk products. Coconut milk is a milky-white, opaque liquid made from the coconuts pulp. Coconut milk is a popular food ingredient used Southeast Asian, Oceania, South Asian, and East African cuisines. Coconut milk is used to produce a variety of popular Southeast Asian beverages. Condole is a common iced drink, made with chilled coconut milk. It also is used in preparation of various hot drinks in Indonesia. In southern China, coconut milk products are used to prepare beverages diluted with water. According to FMI's analysis, coconut milk products sales have grown at a 5.4% CAGR between 2016 and 2020. This trend also is picking up pace in India. Consumers in India are showing greater willingness to pay more for a product that has health benefits. This has been encouraging some of the leading players to produce organic, vegan, and gluten-free coconut milk.
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KAVAS, Nazan, and Gökhan KAVAS. "Production of yogurt-like product from almond milk enriched with egg white protein powder and different dissaccharides." Ege Üniversitesi Ziraat Fakültesi Dergisi 59, no. 2 (July 4, 2022): 335–46. http://dx.doi.org/10.20289/zfdergi.1000476.

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Objective: The objective of this study was to produce a non-dairy yogurt-like fermented product by enriching almond milk obtained from almonds, whose functional properties are well known, with egg white protein powder (EWPP) and sucrose - maltose. Material and Methods: Sucrose and maltose were added to almond milk at a rate of 1.0% w/v. Afterwards, sucrose and maltose milks were pasteurized at 85 °C for 20 minutes and cooled. Following the cooling, the egg white protein powder (6% w/v) and the dry matter were adjusted to 12-13%. In this study, physico-chemical, rheological and sensory properties of yogurt-like products were determined on the 1st, 7th, 14th and 21st days of storage. Fatty acid compositions were determined on the first day of storage. Results: It has been determined that non-dairy fermented products produced from almond milk have similar properties to yogurt made from cow's milk in terms of physico-chemical, sensory, rheological and microbiological properties. However, it was also determined that yogurt-like products produced with the addition of maltose were more acceptable than the fermented products with the addition of sucrose in terms of all parameters. Conclusion: It has been concluded that it is possible to produce yogurt-like fermented milk products using different disaccharides from almond milk, and it can be an alternative to fermented milk products produced from animal milk.
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Rozhkova, Alena, and Julia Olentsova. "Development of New Technological Solutions for the Dairy Industry." E3S Web of Conferences 161 (2020): 01086. http://dx.doi.org/10.1051/e3sconf/202016101086.

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Milk and dairy products occupy an important place in the human food. The development of a popular fermented milk product - yogurt of combined composition - is a prospective direction and has practical significance for the dairy industry. The developed yogurt expands the range of the dairy industry based on dairy and plant-based raw materials. with the increasing demand for fermented milk products, it became necessary to transit from private to industrial production of these products. To produce this product, raw cow’s milk, skimmed milk powder and a plant-based additive are used. As a plant-based additive, the leaves of mint were used.
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Agustina, Yohana, Jangkung Handoyo Mulyo, Lestari Rahayu Waluyati, and M. Zul Mazwan. "Consumer Preferences toward Goat Milk." Agriecobis : Journal of Agricultural Socioeconomics and Business 4, no. 2 (October 29, 2021): 100–109. http://dx.doi.org/10.22219/agriecobis.v4i2.15922.

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The high level of business competition in this current globalization requires companies to produce quality products. Among the efforts of product improvement is through understanding consumer preferences. This study aims to identify consumer preferences of several attribute combinations of goat milk branded Bumiku Hijau, Yogyakarta. Conjoint analysis with pairwise-comparison was employed in this study. The combination of attributes analyzed were price, flavor variant, types of milk, and packaging. Results showed that the best combination results were obtained on stimuli number 13 with a total usability value of 3.709, which was 0.356 on the product price. The chocolate flavor variant attributes to the largest total usability value of 0.166. Based on the type of milk, the total usability value of powdered milk (skim) is 0.073, and the highest usability value was obtained through carton packaging (200gr) of 0.077. Consumers favored powdered goat milk products with new flavor variants that suit teenagers and adults. They also want 100 gr product packaging as it is easier to measure and consume.
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Dolmatova, O. I., and T. E. Chernysheva. "Healthy milk snack." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 2 (September 18, 2020): 88–93. http://dx.doi.org/10.20914/2310-1202-2020-2-88-93.

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Cottage cheese and curd products are presented on the Russian dairy market. The latter are most popular with the addition of flavoring fillers, such as fruit and berry, nut and chocolate, and others. Despite the benefits of cottage cheese and curd products, fast food is currently in great demand. Fast food is food that is designed to satisfy hunger in a matter of minutes. It has both its advantages: fast, tasty, cheap enough; and cons: such products are high in calories, addictive, as they contain flavor enhancers, cause and exacerbate diseases of the gastrointestinal tract, etc. We offer an alternative to classic fast food – the curd product "Curd Fitness Candy". The manufacturing process of the curd product is carried out in the following sequence: acceptance and preparation of raw materials; drawing up a curd mixture and a mixture for glazing (according to the recipe); cooling; molding; glazing; second cooling; packaging and labeling. Technological equipment for the production of curd product includes molding and enrobing machines; refrigeration tunnel. The following ingredients are used as raw material sources for the curd base: cottage cheese, butter, granulated sugar and sweetener; for glaze: butter, melon or watermelon syrup, starch. In order to extend the shelf life of the product by 30%, in addition to the traditional starter culture, a protective culture is introduced in the development of the curd base. The curd product “Curd Fitness Candy” is tasty and healthy; not addictive; stored 30% longer compared to glazed curds without changing the quality characteristics; has an original shape in the form of a star, oval, rhombus, etc.; unconventional colored glaze using melon syrup, watermelon, etc.; colorful design of labeling material; small mass (per bite); rich vitamin and mineral composition; reduced amount of carbohydrates; It belongs to the group of products recommended for reduced nutrition.
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Asase, Richard, Elena Shenkova, Tatiana Glukhareva, and Irina Selezneva. "Development and investigating parameters of fermented milk products based on various types of vegetable milk." BIO Web of Conferences 67 (2023): 03008. http://dx.doi.org/10.1051/bioconf/20236703008.

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Plant-based milks and fermented plant-based milk products are gaining popularity but may not possess the same physicochemical characteristics as the traditional fermented dairy products. The different chemical composition of plant-based milk affects the physicochemical and consumer acceptability of fermented plant-based milk. To compare their characteristics to the traditional dairy yoghurt and consumer acceptability, different fermented plant-based milk products were prepared as well as their two-component mixtures and their physicochemical and consumer acceptability evaluated. The single component fermented plant-based milk sample (soy milk) did not vary in terms of physicochemical parameters with respect to the traditional fermented dairy product, yoghurt. The physicochemical parameters including pH, water holding capacity, syneresis improved when the milk samples were composited and are comparable to the traditional fermented dairy product (yogurt). The results indicated that the use of two-component plant-based milk for fermentation provides the best nutritional and energy values for consumers rather than using just one component. Also, the high consumer acceptability for fermented plant-based milk was demonstrated from the findings.
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7

Sukhova, Irina V., Tatyana N. Romanova, Lidia A. Korosteleva, Rinat H. Baimishev, and Elena V. Dolgosheva. "The effect of hydrated oatmeal on quality of the symbiotic fermented milk product." BIO Web of Conferences 17 (2020): 00052. http://dx.doi.org/10.1051/bioconf/20201700052.

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In recent years, there has been a trend to develop and produce special products. Improving food technology through the use of hydrated oatmeal makes it possible to enrich fermented milk products with proteins, dietary fiber, trace elements and vitamins. Oat flakes were used as a nutrient medium for microorganisms in a fermented milk product. Lactobacilli and acidophilus bacillus produce organic acids which leads to the inhibition of the vital activity of pathogenic microorganisms. The use of hydrated oat flakes in an amount of 6% at the stage of fermentization at a temperature of 420 ° C has a positive effect on quality of the fermented milk product (yogurt) and development of lactic acid bacteria.
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Yudiastuti, Silvia Oktavia Nur, Saiful Anwar, Yossi Wibisono, Agung Wahyono, Anna Maria Handayani, Anissa`u Choirun, Resti Pranata Putri, and Findi Citra Kusumasari. "Analisis Kelayakan Finansial Susu Ready To Drink Kandidat Prebiotik." Jurnal Ilmiah Inovasi 23, no. 2 (August 31, 2023): 103–10. http://dx.doi.org/10.25047/jii.v23i2.3729.

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RTD (Ready to drink) milk is one of the nutritious food products that consumers are increasingly interested in fulfilling daily nutrition. the practicality of presentation is one of the reasons for increasing public interest in these products. Besides this, RTD milk is more easily combined with other ingredients to produce new processed food products, especially in the MSME sector which is currently growing rapidly. Politeknik Negeri Jember (Polije) saw this business opportunity and established a teaching factory (Tefa) milk processing. The product produced by Tefa Milk Processing is RTD Milk which is packaged in bottles with a net weight of 200mL per pack. The added value of the product is increased by adding the prebiotic xylose candidate to the product so that it becomes an RTD prebiotic candidate milk. This study aims to analyze the financial feasibility of milk production planning for the variance of RTD prebiotic candidate milk to be carried out by the Milk Processing Teaching Factory at Polije. This study uses the analysis investment method which calculates production costs, cost of goods sold, Break Even Point (BEP), Net Present Value (NPV), Payback Period (PP), Additional Returns, and R/C Ratio. The result of financial feasibility is BEP by selling 2,320 bottles of milk or should selling 185,620,915 IDR/production. NPV of 16,420,603,868 IDR, Payback Period in 0.22 Year, 51.4% IRR, and 1.34 B/C ratio.
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Tsakali, Efstathia, Christina Agkastra, Christina Koliaki, Dimitrios Livanios, Georgios Boutris, Myrto Ioulia Christopoulou, Spiridon Koulouris, Stamatis Koussissis, Jan F. M. Van Impe, and Dimitra Houhoula. "Milk Adulteration: Detection of Bovine Milk in Caprine Dairy Products by Real Time PCR." Journal of Food Research 8, no. 4 (June 20, 2019): 52. http://dx.doi.org/10.5539/jfr.v8n4p52.

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Milk adulteration is an international social problem. Consumption of adulterated milk may cause serious health problems and a great concern of the food industry has been raised. In this study, a method based on the polymerase chain reaction (PCR) principle was validated for detecting cow’s milk in goat's dairy products. A total of 40 goat's dairy products commonly consumed in Greece, were tested. Various concentrations, from 0.01 to 90%, of cows’ milk in goats’ milk samples were prepared for DNA extraction and further PCR analysis. Selection of highly polymorphic regions within the cow and goat mitochondrial D-loops, showing low homology between the two species, allowed to choose specific primer pairs for detection of cow and goat DNA. After electrophoresis, cow DNA was characterised by the fragment of the size of 300 bp, goat DNA by the fragment of 444 bp. The detection limit of the PCR method was 0.01% while sensitivity and specificity of the method were both 100%. Goat dairy products samples were tested for the presence of cow DNA. Thirty six out of forty (90%) that were tested, were found to produce cow-specific PCR product in addition to goat PCR product while only two samples gave goat-specific product only. The results are disappointing in terms of the food labelling honesty but on the other hand PCR is again a quickly, easy and reliable method that could be used for extended adulteration screening.
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Bialasová, Kristina, Irena Němečková, Jan Kyselka, Jiří Štětina, Kateřina Solichová, and Šárka Horáčková. "Influence of flaxseed components on fermented dairy product properties." Czech Journal of Food Sciences 36, No. 1 (February 28, 2018): 51–56. http://dx.doi.org/10.17221/411/2017-cjfs.

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The addition of flaxseed meal and flaxseed oil on the growth and viability of Lactobacillus acidophilus CCDM 151 and yoghurt culture CCDM 21 during cold storage in fermented milk was tested. It was found that the oil addition in the amount of 0.6% w/w in milk did not influence the growth and acid production of Lactobacillus acidophilus CCDM 151, while the acidification activity of yoghurt culture was slightly lower compared to pure milk and connected with lower growth of Streptococcus thermophilus. On the contrary the addition of meal in amount of 7.6% w/w into milk stimulated the growth and acid production of Lactobacillus acidophilus CCDM 151. The viability of both tested cultures during one month storage of fermented milks at 5 ± 1°C was not influenced by the oil supplementation but the addition of meal decreased their viability significantly. The unusual volatile compounds acetone and butane-2-on were detected by SPME-GC in yoghurt with meal. Unlike oil, the addition of flaxseed meal increased the yoghurt firmness and influenced negatively yoghurt taste and flavour.
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Дисертації з теми "Milk product"

1

Axelsson, Stefan. "Innovative Milk Foamer : Product Development." Thesis, Linköping University, Machine Design, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-58870.

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This report presents the primary development process of an innovative milk foamer. The project is structured as the primary development process that is used at Electrolux Floor Care and Small Appliances AB, Global Primary Development and Innovation department in Stockholm, Sweden. The aim was to develop a milk foamer with innovative solutions to provide Electrolux with a unique product. The objective was to create a product that highly meets customer requirements and in the same time is feasible to develop into a selling product. All the aspects regarding a consumer product had to be considered. To create innovative solutions thorough investigations of the physics behind foaming and foam are studied and documented. The difference in foam quality when using different ways of foaming is documented and possible explanations is discussed. The primary development process range from pre-study and customer research to designing prototypes and verifications. Most of the report deals with standalone solutions but there is also a part of the report that deals with integrated solutions and cooperating solutions that would be used together with espresso machines. The result is a variety of concepts and four fully working standalone prototypes. Two prototypes are further developed and are highly interesting to Electrolux.

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2

Rogers, Sheryle Ann. "The influence of somatic cell count on milk composition and milk product quality." Thesis, Queensland University of Technology, 1986. https://eprints.qut.edu.au/35983/1/35983_Rogers_1986.pdf.

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Mastitis is the most common and economically the most important disease of dairy cattle throughout the world. However in Australia, there is an absence of scientifically based data using herd bulk milk supplies. Animals from each of two farms were divided into three groups based on milk sec and NAGase contents. Milk collected from these animals over a two year period was used to study the influence of sec (as a measure of mastitic infection) on milk composition and milk product quality. Milk compositional studies indicated that log sec was positively correlated to the NCN, BSA, chloride, sodium, NAGase (P<0.005), K-casein, {-casein (P<0.01) and IgG (P<0.05) contents, the pH level (P<0.005) and the NCN:total nitrogen, chloride:lactose and sodium:potassium ratios (P<0.005). Log sec was negatively correlated to the SNF, lactose (P<0.005), ft-casein, ~-lactalbumin, ~-lactoglobulin, soluble calcium (P<0.01), total solids, casein and total calcium (P<0.005) contents and the casein:total protein ratio (P<0.005). When milk samples were grouped into sec categories, results indicated that samples with an sec of greater than 500 000 cells/ml were compositionally inferior to samples with an sec of less than 500 000 cells/ml. Pasteurised milk studies indicated that the organoleptic quality of samples with an sec of less than 1 000 000 cells/ml was generally superior to the organoleptic quality of samples with an sec greater than 1 000 000 cells/ml. Skim milk yoghurt studies indicated that the organoleptic quality of both unsweetened and sweetened yoghurts manufactured from milk with an sec of less than 250 000 cells/ml were superior when compared to yoghurtsmanufactured from milk with an sec of greater than 250 000 cells/ml. The rennet coagulating time of milk was significantly longer when the sec became greater than 500 000 cells/ml. Cheddar cheese manufactured from milk with an sec of greater than 500 000 cells/ml had higher moisture and MFFS and lower fat, FDM and pH. Increased losses of fines (P<0.05) into the whey resulted in lower cheese yields (P<0.10). Log sec was negatively correlated to both cheese flavour and body and texture grades (P<0.10) at six months of age. Cheeses became softer, less springy (P<0.10) and cohesive, more adhesive (P<0.05), and less stringy (P<0.05) as the sec of the milk increased. Skim milk powder studies indicated that the effects of elevated sec on skim milk powder properties and organoleptic quality were minimal. From the results obtained in this study it is suggested that sec threshold values of 1 000 000 and 500 000 cells/ml should be used for market milk and manufacture milk supplies respectively.
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3

Pal, Pradip Kumar. "Technological and biochemical investigations in manufacturing churpi - a traditional South-East Asian milk product." Thesis, University of North Bengal, 1993. http://hdl.handle.net/123456789/1085.

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4

Solorio, Hector Alejandro. "Heat-Induced Gelation of Ultrafiltered Whole Milk Concentrate and Product Applications." DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5469.

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The heat-induced gelation properties of ultrafiltered (UF) whole milk concentrate were studied under different physical and chemical conditions. total solids concentration, homogenization pressures, heating temperatures, and heating times were found to have a positive correlation with gel strength. The addition of calcium chloride, sodium chloride, or trisodium citrate produced gels of higher strengths and textural properties than the gels obtained with non-salt-treated concentrate. Calcium chloride produced the strongest gels with a cheese-like texture and poor spreadability. Sodium chloride produced gels of intermediate strength with a firm, elastic texture and poor spreadability. Trisodium citrate produced the softest gels with a smooth, creamy texture and good spreadability. A shelf stable 40% total solids UF concentrate was manufactured using ultra-high temperature (UHT) processing by direct steam injection. The pourable concentrate had a shelf life of 75 to 90 days at 23°C and did not have the ability to produce heat-induced gels after a second heating. Addition of calcium chloride, sodium chloride, or trisodium citrate restored the heat-induced gelation of the retentate. However, the gels were weaker and presented different characteristics than did the gels from non-UHT-treated concentrate. Transmission electron microscopy (TEM) studies revealed a relationship between gel firmness and gel ultrastructure of the heat-induced gels. The gels consisted of a network of casein micelles connected with strands of a less dense protein material. The tighter the network the stronger the gel strength. High heating temperatures and calcium chloride addition caused fusion of the casein micelles int he network. Sensory evaluation of two prototype gelled desserts by a general consumer population showed a good potential for the use of the heat-induced gelation property of UF-concentrated whole milk in the development of new gelled dessert applications.
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5

Jain, Noopur. "A Longitudinal Examination of the Milk and Dairy Product Intake Patterns of Infants Six Weeks to Eighteen Months of Age." University of Cincinnati / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1421921568.

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6

Obodai, Mary Amba Beedua. "Characterization of the dominant microbiota in nyarmie, a Ghanaian fermented milk product." Thesis, University of Nottingham, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435408.

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7

Glauben, Thomas, Kristin Hansen, Jens-Peter Loy, and Christoph Weiss. "Breadth and Depth of Promotional Sales in Food Retailing." Czech Academy of Agricultural Sciences, 2011. http://epub.wu.ac.at/4865/1/Glauben_etal_2011_AGRICECON_Breadth%2Dand%2Ddepth%2Dof%2Dpromotional%2Dsales.pdf.

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Temporary price reductions (sales) as a means of promotion have become an increasingly important tool in the marketing mix of food retailers around the world. This paper investigates the retailers' pricing strategy by explicitly accounting for the multi-product nature of retailing. We find that retailers systematically adjust the breadth and depth of sales over time and they respond aggressively to their rivals' promotional activities. Finally, the breadth and depth of sales are found to be substitutes in the set of the available strategies to increase the store traffic. (authors' abstract)
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8

Byrne, Robert Duane. "Assessment of dairy product quality by selective incubation and rapid techniques." Thesis, Virginia Tech, 1989. http://hdl.handle.net/10919/45943.

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A 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
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Lau, Clara Sueling. "Formulation and Physical, Chemical and Sensory Analysis of a Novel Flaxseed-enriched Milk-based Beverage to Deliver Omega-3 Fatty Acids." Diss., Virginia Tech, 2007. http://hdl.handle.net/10919/29396.

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An increased interest in functional beverages is occurring, and omega-3 fatty acids (FA) are one of the most commonly sought ingredients to fortify such beverages. Omega-3 FA produce beneficial health effects, likely due to their anti-inflammatory properties. The majority of current omega-3 FA-fortified products include marine-derived omega-3 FA sources, often producing undesired flavors due to lipid oxidation. Little research regarding incorporation of alpha-linolenic acid in functional beverage formulation has been conducted. Alpha-linolenic acid is less susceptible to oxidation and may be a candidate to deliver omega-3 FA into the diet via functional products. Flaxseed is the richest plant source for alpha-linolenic acid; consumption may increase omega-3 FA intake and lower the omega-6:omega3 FA ratio, thereby, attenuating inflammation. Finely ground flaxseed was, therefore, incorporated into a chocolate milk foundation ("flaxmilk") to increase dietary omega-3 FA. An untrained consumer panel tasted and rated flaxmilk's palatability using a 9-point hedonic scale. A score of "6.0" ("like slightly") was targeted. A mean hedonic score of 6.35 was achieved, surpassing the targeted score and indicating an acceptable product. Sensory and analytical analyses of flaxmilk were conducted and compared to standard chocolate milk. Flaxmilk was significantly different in most physical, chemical and sensory characteristics compared to chocolate milk. A reduction in the omega-6:omega-3 FA ratio may attenuate inflammation; inflammation has been linked to osteoporosis. Thus, a secondary analysis of data collected from 202 women was conducted to estimate the dietary omega-6:omega-3 FA ratio and examine relationships between the omega-6:omega-3 FA ratio and total body and site-specific bone mineral density (BMD). The omega-6:omega-3 FA ratio had no appreciable association with any measure of BMD in the overall sample of women or in younger or older subsamples of women. In summary, consumers found flaxmilk to be an acceptable product, despite sensory and compositional differences compared to chocolate milk. The relationship between the omega-6:omega-3 FA ratio and BMD remains unclear.
Ph. D.
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Chen, Ming-Ju. "Factors affecting consumer acceptance and shelf life of a fermented milk flavored tomato juice product /." The Ohio State University, 1993. http://rave.ohiolink.edu/etdc/view?acc_num=osu148784331469457.

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Книги з теми "Milk product"

1

Milk and dairy product technology. New York: M. Dekker, 1998.

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2

Milk and Dairy Product Technology. London: Taylor and Francis, 2017.

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3

plc, J. Sainsbury, ed. Milk free: A product guide for special dietery requirements. London: J. Sainsbury plc, 1995.

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4

Great Britain. Ministry of Agriculture, Fisheries and Food., ed. Milk hygiene: A guide to the Dairy Products (Hygiene) Regulations for dairy product processors. [London]: [MAFF Publications], 1995.

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5

Great Britain. Ministryof Agriculture, Fisheries and Food., ed. Milk hygiene: A guide to the Dairy Products (Hygiene) Regulations for dairy product processors. [London]: [MAFF Publications], 1995.

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6

A, Keoleian Gregory, McDaniel Jeff S, and National Risk Management Research Laboratory (U.S.), eds. Life cycle design of milk and juice packaging: Project summary. Cincinnati, OH: U.S. Environmental Protection Agency, National Risk Management Research Laboratory, 1997.

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7

A, Keoleian Gregory, McDaniel Jeff S, and National Risk Management Research Laboratory (U.S.), eds. Life cycle design of milk and juice packaging: Project summary. Cincinnati, OH: U.S. Environmental Protection Agency, National Risk Management Research Laboratory, 1997.

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8

Zhao, Litao. The tainted milk formula scandal: Another hard lesson for China. Singapore: East Asian Institute, National University of Singapore, 2008.

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9

W, Stephenson Mark, New York State College of Agriculture and Life Sciences. Dept. of Agricultural, Resource, and Managerial Economics., and Cornell University. Program on Dairy Markets and Policy., eds. The magnitude of and factors influencing product losses in 141 fluid milk plants in the United States. Ithaca, N.Y: Dept. of Agricultural, Resource and Managerial Economics, Cornell University Agricultural Experiment Station, College of Agricultural [i.e. Agriculture] and Life Sciences, Cornell University, 1996.

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10

Commission of the European Communities. Directorate-General for Agriculture., ed. Milk & milk products. [Brussels]: DG VI Documentation Centre, 1985.

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Частини книг з теми "Milk product"

1

Odet, G. "Quality Control and Quality Assurance of Processing a Product at Different Locations." In Milk, 879–85. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_100.

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Sanderson, W. B., and A. G. Baucke. "New Drying Techniques for Improved Processing and for a Wider Product Versatility." In Milk, 559–67. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_64.

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3

Khedkar, Chandrashekar D., Rupesh S. Chavan, S. D. Kalyankar, and Akruti Joshi. "Heat-Dessicated Milk Product: A Condensed Milk." In Dairy Engineering, 185–206. 1st ed. | Waretown, NJ : Apple Academic Press, 2017.: Apple Academic Press, 2017. http://dx.doi.org/10.1201/9781315366210-11.

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4

Harding, F. "The impact of raw milk quality on product quality." In Milk Quality, 102–11. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2195-2_8.

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Kessler, H. G. "Multistage Evaporation and Water Vapour Recompression with Special Emphasis on High Dry Matter Content, Product Losses, Cleaning and Energy Savings." In Milk, 545–58. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_63.

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Bouwman, S., A. E. Steenbergen, and R. Waalewijn. "Recommendations for Minimizing Product Losses in Evaporators." In MILK the vital force, 138. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_117.

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Prasad, D. N., and N. Prasad. "Scanning Electron Microscopy of Indian Dairy Product — Dahi." In MILK the vital force, 206. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_171.

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8

Pal, Dharam, and Munir Cheryan. "Manufacture of Khoa, an Indian Milk Product, by Reverse Osmosis." In MILK the vital force, 114–20. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_100.

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9

Early, R. "Milk Product Contamination After the Farm Gate." In Microbial Toxins in Dairy Products, 154–82. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118823095.ch6.

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Khare, Archana, and Anil Kumar Khare. "Standardization of Heat-Dessicated Product: Milk Cream." In Dairy Engineering, 175–84. 1st ed. | Waretown, NJ : Apple Academic Press, 2017.: Apple Academic Press, 2017. http://dx.doi.org/10.1201/9781315366210-10.

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Тези доповідей конференцій з теми "Milk product"

1

Howell, Bryan F., Kanae S. Lee, Rebecca N. Holbrook, Sophie J. Houghton, Linda Reynolds, and Laura K. Jefferies. "MULTIDISCIPLINARY DAIRY MILK PACKAGING COLLABORATION." In 25th International Conference on Engineering and Product Design Education. The Design Society, 2023. http://dx.doi.org/10.35199/epde.2023.38.

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2

Shtepani (Basha), Alerta, Ludiana Vero, Albana Barjamaj, Eralda Shore, and Ana Kapaj. "Consumer preferences for milk product in Albania." In The 4th Global Virtual Conference. Publishing Society, 2016. http://dx.doi.org/10.18638/gv.2016.4.1.736.

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3

Heghedus Mindru, Gabriel, Daniel Bogdan Platon, Teodor Ioan Trasca, Ducu Sandu Stef, and Ramona Cristina Heghedus Mindru. "MANUFACTURE, PHYSICOCHEMICAL AND SENSORY EVALUATION OF ARTISANAL RIPENED CHEESES FROM COW'S MILK." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023/6.1/s25.24.

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The artisanally produced cheese feels a major comeback. Shops specialising in artisanal cheeses are increasingly selling artisanal cheeses made by local producers. In this work we made an assortment of matured cheese, from cow's milk, according to a traditional recipe from Harghita County, Romania. The technological process of obtaining ripened cheeses from cow's milk, studied by us, complies with the traditional technology used for many years. The products obtained were physicochemical evaluated in terms of moisture content, dry matter content, protein content, ash content and fat content in compliance with the methods of the quality standards regarding dairy products. All the results obtained from the physicochemical analysis were compared with the results from the specialized literature. At the same time, a sensory analysis was performed for the matured cow cheese produced by its own production versus other cheese samples from the same category from different areas of Romania. The sensory evaluation was carried out by the method of comparison with unitary score scales, the characteristics pursued being: the appearance and shape of the product, the consistency of the product, the color of the product, the aroma of the product and the taste of the product.
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Petriľák, Marek, Ing Elena Horská, Jozef Šumichrast, and Jozef Palkovič. "COMPARISON OF SLOVAK DAIRY PRODUCTS WITH AND WITHOUT ADDED VALUE SOLD BY COMMERCIAL CHAINS." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.132.

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The share of products with higher added value is constantly decreasing in Slovakia's agri-food exports and the share of basic agricultural raw materials with low added value is increasing. Commercial retail chains sell especially products without added value. On the other side, products that have undergone a processing are imported from abroad. According to the latest survey of the Slovak Food Chamber of Agriculture in 2016, the share of Slovak products on retailers and retail chains is only 39.91%, with 38.9% in 2015 and 2014.with increase of only 1%. Most of the agri-food products produced in Slovakia are at most represented in commodities: eggs, milk, honey and at least in the following categories: processed vegetables, packaged meat and processed fruit. The main objective of presented paper is to show, that Slovak farmers rather sell raw milk instead of selling added value processed products. A big difference can be found between milk and dairy products, where up to 20% is the difference in the representation of these products in the commercial chains. This fact means, that the Slovak farmers produce enough milk, but it is convenient for them to sell milk as a raw material instead of processing it in their own direction and selling the processed products. Raw milk is exported abroad and then comes back to the Slovak market with an added value as processed product. The survey, which was carried out on all trade chains, showed that the share of Slovak milk in the chain is 63%. An important finding is also the presence of individual dairy products that are produced in Slovakia. The result of the survey showed that the largest share of Slovak dairy products in the domestic market is 51% cottage cheese and sweet / sour cream 55% lowest ripening cheese 40%and processed cheese and cheese spread 43%.
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5

Gril, Irena, and Marijan Pogačnik. "Izračun ogljičnega odtisa pri predelavi mleka." In Society’s Challenges for Organizational Opportunities: Conference Proceedings. University of Maribor Press, 2022. http://dx.doi.org/10.18690/um.fov.3.2022.20.

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A lower environmental footprint of the final product can be achieved through modern technology in raw material production, processing, storage and transport. In milk production and processing, lower CO2 greenhouse gas emissions can also mean lower production costs. The paper deals with the carbon footprint of organic milk processing in the school dairy workshop of the Biotechnical Centre Naklo and covers the life cycle of dairy products from milk production, processing, packaging and distribution of the products to retail outlets and the use of the product by the consumer. The carbon footprint of full-fat curd produced in the traditional way by draining whey in sacks is calculated. The calculation is based on the material and financial accounting data and the annual business and financial plans and reports of the Institute. The calculation of the carbon footprint is based on the LCA methodology set out in PAS2050. The main contributors to the CO2eq of the product are milk production, plastic packaging, electricity and gas consumption. The total calculated emission for organic full-fat curd packed in 0.5 kg packaging is 7.19 kg CO2eq.
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6

E.N., Reva, Merker A.A., Doroshenko V.A., Shcherbakov A.A., and Krotova O.E. "THE USE OF MICROFILTRATION WHEY IN THE PRODUCTION OF GLUTEN-FREE BREAD." In OF THE ANNIVERSARY Х INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE «INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION» («ITSE 2022» CONFERENCE). DSTU-Print, 2022. http://dx.doi.org/10.23947/itse.2022.157-159.

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At present, due to the acute shortage of natural dairy products, the actual problem is the consumption of secondary raw milk raw materials in the conditions of industrial milk processing. The article provides an overview of food products that are produced on the basis of whey, as well as the possibility of using microfiltered whey in gluten-free bakery products to expand the product range and increase the value content.
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7

Tastemirova, Ukilim, Inga Ciprovica, and Azaret Shingisov. "The comparison of the spray-drying and freeze-drying techniques for camel milk: a review." In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.015.

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The aim of the present study was to analyse and compare camel milk powder quality and functional properties produced with spray-drying and freeze-drying techniques. Freeze-drying is recognized as an advanced method for the production of high-quality dried products, but it has been a costly process for production of camel milk powder. Spray-drying and freeze-drying of camel’s milk demonstrated that the nutritional characteristics of this product basically remained unchanged compared to fresh milk. The differences were found analysing flowability, solubility and hygroscopicity of camel milk powder samples obtained with freeze-drying and spray-drying technique. Analysed quality indices of camel milk demonstrated that spray-drying has lower impact on camel milk powder physical properties in comparison with freeze-drying.
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N.V., Kravchenko. "CHEMICAL COMPOSITION AND BIOLOGICAL VALUE ANALYSIS OF SEMI-PRODUCT FROM SKIMMED MILK WITH ADDITION OF LICORICE EXTRACT." In OF THE ANNIVERSARY Х INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE «INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION» («ITSE 2022» CONFERENCE). DSTU-Print, 2022. http://dx.doi.org/10.23947/itse.2022.107-111.

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This article presents a solution for problem of complete and efficient use of milk derived products, implementation of wasteless processing technology principles for raw materials, development of new food product technology with complete use of milk raw material components. Such principles will allow efficient use of secondary milk raw materials and also will lead to energy saving, minimal labor and financial costs in technological process assurance. The research results for development of semi-product on the basis of skimmed milk with addition of licorice extract, its chemical composition and biological value are considered. Possibility of usage of this semi-product at restaurants, as well as benefits of such usage are proved, in particular as follows: diversification, increasing of products quality, diminishing of technological process stages amount, diminishing of raw materials transportation and storage costs, improvement of sanitary condition and operation of an enterprise within a year, solving the problem of shortfall of protein substances in population nutrition.
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Agibaeva, A. Zh, N. B. Gavrilova, and N. L. Chernopol'skaya. "DAIRY PRODUCT BIOTECHNOLOGY DEVELOPMENT FOR SPECIALIZED NUTRITION." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-5.

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The purpose of this study is to develop biotechnological parameters for the production of a dairy product based on goat's milk and to determine its chemical composition and quality indicators, which will make it possible to recommend it for use both for specialized and mass nutrition of the population of various age groups. The article presents the results of research on the development of a dairy product based on goat's milk for specialized nutrition.
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Moczulska, Magdalena, Julia Fabjanowska, Renata Klebaniuk, Edyta Kowalczuk-Vasilev, Wioletta Samolińska, Bożena Kiczorowska, and Szymon Milewski. "Herbal mixture supplementation of dairy cows’ rations affects milk composition, milk quality and cow condition." In 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT. Publishing House of The University of Life Sciences in Lublin, 2023. http://dx.doi.org/10.24326/icdsupl2.a019.

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Звіти організацій з теми "Milk product"

1

Skriabina, M. P., A. M. Stepanova, S. I. Parnikova, and N. A. Oboeva. Probiotic fermented milk product based on bacterial strains Bacillus subtillis from secondary raw milk for young cattle cattle. СФНЦА РАН, 2018. http://dx.doi.org/10.18411/978-5-6041597-2018-202-203.

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Scriabin, M. P. FACILITY FROM NATURAL STRAINS OF BACTERIUS BACILLUS SUBTILIS FOR PRODUCING A FERRO-MILK FODDER PRODUCT. Ljournal, 2019. http://dx.doi.org/10.18411/978-5-6042744-2-2-269-270.

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3

Eran’Ogwa, Bronson, Rachel Olwanda, Gideon Cheptarus, Nicholas Cheptoo, Eric Kioko, Peter Wangai, Mary Baaru, Kaderi Bukari, and Imogen Bellwood-Howard. Milk Markets in Agropastoral Areas of Africa. Institute of Development Studies, May 2023. http://dx.doi.org/10.19088/ids.2023.018.

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Анотація:
This briefing suggests how markets in artisanal milk products may contribute to agropastoralist livelihoods in semi-arid Africa. In some of these areas, milk plays important nutritional and cultural roles, but production is declining due to environmental changes. Very small-scale local markets have responded to demand for milk products, offering limited livelihood opportunities to groups with low capital, including women. Participation in small markets based on the perceived high value of heritage dairy products may be more realistic than high-volume sales. Yet, weak infrastructure and institutional frameworks impede agropastoralists’ participation in any kind of market. The Policy Briefing accompanies the project photoset (https://doi.org/10.19088/IDS.2023.016).
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4

McGuire, Mark A., Amichai Arieli, Israel Bruckental, and Dale E. Bauman. Increasing Mammary Protein Synthesis through Endocrine and Nutritional Signals. United States Department of Agriculture, January 2001. http://dx.doi.org/10.32747/2001.7574338.bard.

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Objectives To determine endocrine factors that regulate the partitioning of amino acids by the mammary gland. To evaluate dietary flow and supply of energy and amino acids and their effects on milk protein synthesis and endocrine status. To use primary cultures of cow mammary epithelial cells to examine the role of specific factors on the rates and pattern of milk protein synthesis. Milk protein is an increasingly valuable component of milk but little is known regarding the specific hormonal and nutritional factors controlling milk protein synthesis. The research conducted for this project has determined that milk protein synthesis has the potential to be enhanced much greater than previously believed. Increases of over 25% in milk protein percent and yield were detected in studies utilizing abomasal infusion of casein and a hyperinsulinemic-euglycemic clamp. Thus, it appears that insulin, either directly or indirectly, can elicit a substantial increase in milk protein synthesis if additional amino acids are supplied. For additional amino acids, casein provided the best response even though substantial decreases in branched chain amino acids occur when the insulin clamp is utilized. Branched chain amino acids alone are incapable of supporting the enhanced milk protein output. The mammary gland can vary both blood flow and extraction efficiency of amino acids to support protein synthesis. A mammary culture system was used to demonstrate specific endocrine effects on milk protein synthesis. Insulin-like growth factor-I when substituted for insulin was able to enhance casein and a-lactalbumin mRNA. This suggests that insulin is a indirect regulator of milk protein synthesis working through the IGF system to control mammary production of casein and a-lactalbumin. Principal component analysis determined that carbohydrate had the greatest effect on milk protein yield with protein supply only having minor effects. Work in cattle determined that the site of digestion of starch did not affect milk composition alone but the degradability of starch and protein in the rumen can interact to alter milk yield. Cows fed diets with a high degree of rumen undegradability failed to specifically enhance milk protein but produced greater milk yield with similar composition. The mammary gland has an amazing ability to produce protein of great value. Research conducted here has demonstrated the unprecedented potential of the metabolic machinery in the mammary gland. Insulin, probably signaling the mammary gland through the IGF system is a key regulator that must be combined with adequate nutrition in order for maximum response.
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5

Slattery, Kevin, and Eliana Fu. Unsettled Issues in Additive Manufacturing and Improved Sustainability in the Mobility Industry. SAE International, July 2021. http://dx.doi.org/10.4271/epr2021015.

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Additive manufacturing (AM), also known as “3D printing,” is often touted as a sustainable technology, especially for metal components, since it produces either net or near-net shapes versus traditionally machined pieces from larger mill products. While traditional machining from mill products is often the case in aerospace, most of the metal parts used in the world are made from flat-rolled metal and are quite efficient in utilization. Additionally, some aspects of the AM value chain are often not accounted for when determining sustainability. Unsettled Issues in Additive Manufacturing and Improved Sustainability in the Mobility Industry uses a set of scenarios to compare the sustainability of parts made using additive and conventional technologies for both the present and future (2040) states of manufacturing.
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6

Ong, T. M., W. Z. Whong, J. Ma, B. Z. Zhong, and D. Bryant. Toxicity studies of mild gasification products. Office of Scientific and Technical Information (OSTI), November 1992. http://dx.doi.org/10.2172/10188108.

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Shulha, Oleksandr. English Lavender Essential Oil Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, September 2023. http://dx.doi.org/10.59520/bapp.lgd/dhaf0609.

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Lavender oil obtained from the flowers of English lavender (Lavandula angustifolia Mill., Lamiaceae) is widely used in the production of fragrances, cosmetics, food, beverage products, and pharmaceuticals. The essential oil (EO) is used orally, by inhalation as a sleep aid, and can be applied topically for skin treatment. Adulteration of lavender oil is considered to be widespread due to high product demand and lower prices for chemically similar EOs and compounded fragrances. Some of the known adulterants are EOs from spike lavender (Lavandula latifolia Medik.) or lavandin (Lavandula × intermedia Emeric ex Loisel, syn. Lavandula angustifolia Mill. × Lavandula latifolia Medik.), vegetable oils, glycols, and naturally occurring volatile compounds from lower-cost sources (linalool, linalyl acetate, lavandulyl acetate). This Laboratory Guidance Document (LGD) presents a review of various analytical methods used to detect adulteration of EO of English lavender with lavandin, spike lavender, linalool and linalyl acetate-rich EOs, terpenes, and other chemicals. This document can be used in conjunction with the “Adulteration of English Lavender (Lavandula angustifolia) EO Botanical Adulterants Prevention Bulletin” published by the ABC-AHP-NCNPR Botanical Adulterants Prevention Program in 2020.
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8

Wallman, P. H. Separation of products from mild coal gasification processes. Office of Scientific and Technical Information (OSTI), September 1991. http://dx.doi.org/10.2172/5240984.

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9

Poverenov, E., Philip Demokritou, Yaguang Luo, and V. Rodov. Green nature inspired nano-sanitizers for enhancing safety of ready-to-eat fruits and vegetables. Israel: United States-Israel Binational Agricultural Research and Development Fund, 2022. http://dx.doi.org/10.32747/2022.8134145.bard.

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In this proposal, we suggest novel ways to address food safety problems in the expanding sector of fresh, ready-to-eat, fresh-cut, minimally processed fruits and vegetables. These products are becoming increasingly popular with consumers because they provide an easy way to increase consumption of phytonutrient-rich fresh foods, as recommended by health experts. However, ready-to-eat fresh fruits and vegetables may be associated with two serious health hazards. The first hazard is microbiological; human pathogens, potentially present on raw fruits and vegetables, may survive the mild interventions of minimal processing and could be further spread by cross-contamination. The second hazard is chemical; typical decontamination techniques use chlorine derivatives and strong oxidizers, which can taint food products with potentially harmful and carcinogenic byproducts. The overall goal of this work is to provide consumers with healthy and safe ready-to-eat produce that is free of microbial and chemical hazards
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10

Barash, Itamar, and Robert E. Rhoads. Translational Mechanisms that Govern Milk Protein Levels and Composition. United States Department of Agriculture, November 2004. http://dx.doi.org/10.32747/2004.7586474.bard.

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Original objectives: The long term objective of the project is to achieve higher content of protein in the milk of ruminants by modulating the translational machinery in the mammary gland. The first specific aim of the BARD proposal was to characterize responsiveness of various experimental systems to combination of lactogenic hormones and amino acids with particular emphasis on discrimination between the control of total protein synthesis and milk protein synthesis. Based on the results, we planned to proceed by characterizing the stage of protein synthesis in which the stimulation by lactogenic hormones and amino acid occur and finally we proposed to identify which components of the translation machinery are modified. Background to the topic: Milk protein is the most valuable component in milk, both for direct human consumption and for manufacturing cheese and other protein-based products. Attempts to augment protein content by the traditional methods of genetic selection and improved nutritional regimes have failed. The proposal was based on recent results suggesting that the limiting factor for augmenting protein synthesis in the bovine mammary gland is the efficiency of converting amino acids to milk proteins. Major conclusions, solutions, achievements: Insulin and prolactin synergistically stimulate â-casein mRNA translation by cytoplasmatic polyadenylation. The interaction between insulin and prolactin was demonstrated two decades ago as crucial for milk-protein synthesis, but the molecular mechanisms involved were not elucidated. We found in differentiated CID 9 mouse mammary epithelial cells line that insulin and prolactin synergistically increases the rate of milk protein mRNA translation. We focused on â-casein, the major milk protein, and found that the increase in â-casein mRNA translation was reflected in a shift to larger polysomes, indicating an effect on translational initiation. Inhibitors of the PI3K, mTOR, and MAPK pathways blocked insulin-stimulated total protein and â-casein synthesis but not the synergistic stimulation. Conversely, cordycepin, a polyadenylation inhibitor, abolished synergistic stimulation of protein synthesis without affecting insulin-stimulated translation. The poly(A) tract of â-casein mRNA progressively increased over 30 min of treatment with insulin plus prolactin. The 3’-untranslated region of â-casein mRNA was found to contain a cytoplasmic polyadenylation element (CPE), and in reporter constructs, this was sufficient for the translational enhancement and mRNA-specific polyadenylation. Furthermore, insulin and prolactin stimulated phosphorylation of cytoplasmic polyadenylation element binding protein (CPEB) but did not increase cytoplasmic polyadenylation.
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