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Showing 1 to 9 of 9 for “"Goat milk"”.
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Acid adaptation of Escherichia coli O157:H7 in fermented goat milk
… of Escherichia coli in broth and fermented goat milk. In the first phase of the study, acid resistance of E. coli O157:H7 strain UT 10 and E. coli ATCC 25922 was determined in brain heart infusion broth at pH 7.4, 4.5 and 2.5. Variations due to acid stress in the counts of both strains were …
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Desenvolvimento e validação de metodologia para a determinação de resíduos do antibiótico cloranfenicol em diferentes matrizes alimentícias
… and tilapia; honey; pollen; ostrich, sheep and goat meat; and goat milk. The optimized conditions were as followed: derivation with lyophilized CAP and at low humidity conditions should be used, the silanization reaction of CAP went conducted for 15 min at 80 ºC; the best purification conditions …
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Goat and cow casein derived ingredients and their interactions with iron : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology, Massey University, Palmerston North, New Zealand
… was to gain a fundamental understanding of how goat casein micelles and the products of casein proteins behave when fortified with iron. Iron fortified skim milk was characterised by analysing the mass balance of micellar/non micellar fractions, chemical changes, micellar size changes and …
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Evaluation of the Moringa oleifera leaf meal effects on milk yield, milk quality and the helminthic load of saanen dairy goats in rangeland conditions at Neudamm farm
Capra aegarus hircus (Goats) are popular small ruminants kept mainly for meat and milk. Over time, goat milk became popular and a substitute for cow milk. Researchers have focused their studies on alternative and cheaper methods of increasing milk yield, milk quality and improved animal health. …
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Efeito do consumo de iogurte caprino probiótico no perfil bioquímico e histopatológico de ratos
Goat milk is considered a complete food because of its nutritional value, with better digestibility and therapeutic and dietary characteristics which makes it important for human nutrition. Its benefits can be further enhanced through the use of milk as a vehicle for the development of probiotics. …
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Pengaruh Pemberian variasi konsentrasi konsorsium starter bakteri dan susu skim terhadap kualitas yoghurt susu kacang hijau (Phaseolus radiatus)
… product, for common yoghurt made from animal milk such as cow milk and goat milk. Beside that, legume can be made as alternative, to production yoghurt from extract then fermentation use of lactid acid bacteria (LAB). Aim of this research to know influence of consortium Bacteria starter and …
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Genetic polymorphism of alpha s1-casein. Feeding strategies to optimize productive performances of dairy goat with different genotype.
… on the productive performances of dairy goat are discussed separately. Besides to cover a lack of scientific knowledge on this topic, we think that to study the effect of interaction between dietary and genetic factors on milking performances can be of great utility for the development of …
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Effects of goat phenotype score on milk characteristics and blood parameters of indigenous and improved dairy goats in South Africa
… system (PTS), a new concept, in evaluating milk yield and constituents in different goat genotypes (Indigenous, British Alpines, Saanen and Toggenburg) raised in small scale production systems. Strategic decisions of small scale African farmers are mostly based on visual appraisal or body …
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Identification and characterisation of lactic acid bacterial secondary metabolites with functional and health benefits
… isolated from ovine, bovine, and caprine raw milks, raw milk cheeses, honey, sheep faeces and other environmental sources to create a biobank of 799 putative LAB strains. This biobank was screened for exopolysaccharide (EPS) and polyol producing LAB for applications in dairy fermentations to …