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Showing 1 to 20 of 226 for “"Dairy Science"”.
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Simulation of potential genetic change in Indonesian fowl
… (M.S.)--Michigan State University. Dept. of Dairy Science,
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The effect of carbohydrates on the carbohydrase activities of the young bovine
… (M.S.)--Michigan State University. Department of Dairy Science, 1972
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The utilization of banana meal as a substitute for traditional high energy feeds for lactating dairy cattle in Ecuador
… (M.S.)--Michigan State University. Dept. of Dairy Science, 1976
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Bovine serum protein hormone concentration during late pregnancy, parturition and early lactation
… (M.S.)--Michigan State University. Dept. of Dairy Science, 1972
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Factors Affecting Body, Texture, and Water Holding Capacity of a New Low-Fat Spread-Type Dairy Product
<p>At the South Dakota State University Dairy Science Department, a challenging work is being conducted to develop a new spread type· dairy product which is made almost entirely of dairy ingredients. It contains about 40% fat, 6% protein, 40% water, and 1.9% salts. Among the problems which faced …
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Development of an ontology of animals in context within the OBO Foundry framework from a SNOMED-CT extension and subset
… disciplines as diverse as wildlife ecology and dairy science. The Animals in Context Ontology (ACO) was created from an extension and subset of the Systematized Nomenclature of Medicine — Clinical Terms (SNOMED-CT). The principles of the Open Biological and Biomedical Ontologies (OBO) Foundry …
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Consumer Evaluation of a New Low-Fat Spread-Type Dairy Product
<p>For many years the dairy industry has been going through transitional period whereby many marketing and structural changes have resulted. Generally speaking, these changes have been advantageous to the dairy farmer. During the past years there has been a widespread and increasing interest in …
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Effectiveness of a Dairy Foods Curriculum Packet and Inservice and the Assessment of Barriers to Dairy Foods Education
… Education instructors expressed a desire for a dairy foods curriculum to use in their classrooms. To implement a dairy foods curriculum, instructors need to have a working knowledge of dairy foods. One way this knowledge can be gained is by obtaining a dairy foods curriculum and attending an …
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A comparison of Probiotic and Standard yogurt based on branding (premium and basic brands), consumer preference, sensory evaluation, microbiological and nutritional analysis.
Yogurt is a type of dairy product and it is made by the addition of starter cultures like Lactobacillus bulgaricus and Streptococcus thermophilus. Specific cultures like Lactobacillus acidophilus and Bifidobacterium (probiotic cultures) are also sometimes added to it to make the yogurt probiotic. …
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An evaluation of supplemental methionine sources for lactating dairy cows
… method for increasing supplies of MP-Met to dairy cows to increase milk protein production is to feed rumen-protected Met ( RP-Met) products; however, not all RP-Met products are absorbed by the dairy cow in the same manner. Universally acceptable methods must be developed to determine the …
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A Study of Milk Composition in South Dakota
… content will affect the yield of manufactured dairy products made from a given supply of milk. The Dairy Science Department at South Dakota State University has received reports of lower than average product yields in several dairy plants in the state, especially during certain times of the …
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Subclinical mastitis in relation to solids-not-fat content of cow's milk
… of the present century workers in the field of Dairy Science have grown increasingly aware of the undesirable effects of the “hidden” form of mastitis on production of high quality liquid milk. The “visible” form of mastitis has been known to lower milk yield and quality. With the discovery of …
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Influence of Microbial Inoculants for Corn Silage on Fermentation Characteristics and Nutrient Composition in Vitro, and on Production Responses in Lactating Cows
<p>The effect of three commercial microbial inoculants for corn silage on fermentation and silage composition were evaluated in laboratory silos. Treatments were control and three microbiai inoculants: Nordica Corn Silage Inoculant, AgMaster Corn Silage Inoculant, and Pioneer Silage Inoculant. The …
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Manufacture of Low Fat Process Cheese with Improved Functional Properties and Manufacture of Full Fat, Reduced Fat and Low Fat Process Cheese with 50% Reduced Sodium
<p>Excess consumption of fat and sodium are considered potential health threats. Process cheese (PC) is one of the major sources of dietary fat and sodium. In order to reduce the amount of dietary fat and sodium in PC, the current study focused on improving the quality of low fat and reduced sodium …
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Effect of Emulsifiers and Food Gum on Non Fat Ice Cream
<p>Non fat ice cream was made with a mix composition of 12% milk solids-not-fat, 12% sucrose, 5% (36 dextrose equivalent) corn syrup solids, rs% (18 dextrose equivalent) maltodextrin, 0.25% stabilizer blend, and vanilla extract. Treatments were prepared by adding the following emulsifiers at 3 …
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Characteristics of Milk and Reduced Fat Cheddar Cheese from Cows Fed Extruded Soybeans and Niacin
… of fat, especially saturated fat. In 1992, total dairy sales accounted for over 10% of total food sales (Milk Industry Foundation, 1993). Since dairy products are perceived as being hypercholesterolemic, a market exists for dairy products which are "lower in fat" and/or "lower in saturated fat". …
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Composition and Flavor of Milk and Cheddar Cheese from Cows Fed Unsaturated Dietary Fat
<p>Cheese is one of five products in the dairy industry that increased in per capita sales in 1990 (Milk Industry Foundation, 1991). In the past decade, cheese sales increased by 25.8% (Milk Industry Foundation, 1991). In 1980, 23.5% of the United States milk supply was utilized by the cheese …
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Evaluation of Corn Distillers Grains and a Blend of Protein Supplements with or without Ruminally Protected Amino Acids for Lactating Cows
<p>In a replicated 4x4 Latin square design with 4 wk per period, 12 multiparous Holstein cows averaging 83 d postpartum were used to compare com distillers grains (CDG) versus a blend (BLEND) of other protein sources (fish meal and soybean meal) with CDG, and to determine the effectiveness of …
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Response of Lactating Cows to Added Unsaturated Fat and Niacin
<p>Sixteen lactating Holstein cows were utilized in a 4x4 Latin square with 4 wk periods to evaluate the response to supplemental fat and niacin. Diets were control, control plus niacin (12 g/d), added fat, and added fat plus niacin. All total mixed diets (DM basis) contained 25% alfalfa hay, 25% …
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The Influence of Homogenization of Cream on Yield and Functionality of Cheddar Cheese
<p>Cheese milk was standardized (casein-to-fat ratio of 0.7) by blending 0.64%-fat milk and 34.5%-fat cream. Cream was homogenized at 3 .5 MPa (500 psi) (H05), 6.9 MPa (1,000 psi) (Hl0) or 10.4 MPa (1,500 psi) (H15) in the first stage and 3.5 MPa (500 psi) in the second stage. For control (CO) …
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