Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 25 for “"dairy product"”.
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Factors Influencing Australia's Dairy Product Exports to Thailand: 1980-2002
… an analysis of factors influencing Australia's dairy product exports to Thailand. To the author's knowledge, such an analysis has not been conducted so far. The research consists of literature reviews of the theories and empirical studies of comparative advantage and export demand, the …
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Dairy Product Intake and Racial Differences In Prostate Cancer Aggressiveness
… have reported a positive association between dairy products and prostate cancer. This association is thought to be generated by calcium or saturated fatty acids found in dairy products. This study utilized data from the North Carolina-Louisiana Prostate Cancer Project (PCaP), a case-only …
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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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Assessment of dairy product quality by selective incubation and rapid techniques
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 …
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Study of the Impact of Quality Management System on Chinese Baby Dairy Product Industry
… is to propose an integrated framework (pre-production stage) based on critical examination of the impact of implementing QMS in the Chinese baby dairy product industry, with particular emphasis on its drivers, barriers, external issues and challenges, supply chain management, quality …
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A Study of Some Physico-Chemical Changes in a Spread-Type Dairy Product During Storage
<p>In the Dairy Science Department at South Dakota State University a new dairy spread product has been developed which has only 50% of the fat content of butter or margarine and 60% of the calorie value of the higher fat products. It is increased in solids content with nonfat milk solids. The …
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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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The impact of protein polymorphism, bovine feeding strategy and consumption temperature on the in vitro digestion behaviour of selected dairy products
… Project 8 - Digestive characteristics of dairy products. The overall aim of Target project 8 was to use in vitro, ex vivo and animal models to further the understanding of the digestion of dairy products. This research has fulfilled the goal of improving our knowledge of both in vitro …
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The Impact of USDA Reports on U.S. Dairy Market Volatility
… Department of Agriculture (USDA) reports on dairy futures price volatility over January 2011 to December 2023. Dairy futures are a relatively understudied commodity market with a unique pricing structure and settlement procedure. An E-GARCH model is used to estimate price volatility with …
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Dietary outcomes from the V-STOP Stroke Program
… between three and six weeks and low fat dairy product consumption increased from baseline to week three. Overall, the nutrition class was well received by Veterans and the V-STOP Stroke Program should continue to provide nutrition education.
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Comparison of Two Cultures for Use in Preacidified Skimmilk for Cottage Cheese Manufacture
<p>Curd formation in a cultured dairy product is brought about by the addition of a bacterial culture capable of producing lactic acid from lactose. The primary function of this culture is to produce sufficient lactic acid to cause coagulation of the caseinate system of skimmilk. A secondary …
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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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Mediterranean diet, cardiovascular health and longevity: Strategies to improve the assessment and interpretation of this dietary pattern in nutritional epidemiology
… Moreover, there is evidence that typical dairy products should be disaggregated in the MDS due to divergent health properties. Methods - The Västerbotten Intervention Program (VIP), the Northern Sweden MONICA, the H70 elderly study, the Copenhagen MONICA study, and the IDEFICS EU children …
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Studies on quinoa (Chenopodium quinoa) for novel food and beverage applications
… the Andes, that can be used in a variety of food product in a similar manner to cereals. Unlike most plants, quinoa contains protein with a balanced amino acid profile. This makes it an interesting raw material for e.g. dairy product substitutes, a growing market in Europe and U.S. Quinoa can …
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Application of chromatographic and spectroscopic techniques in the evaluation of the lipid fraction of animal products
… epoxides and cholesterol oxidation products. In this PhD study chromatographic and spectroscopic techniques were employed to determine the degree of rancidity in different animal products and its relationship with technological parameters like feeding fat sources, packaging, …
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Whey-Caseinate Blends and Lactose Hydrolysis in Yogurt Manufacture
<p>Yogurt is a highly nutritious cultured dairy product which has been consumed for centuries, particularly in Eastern Europe. Although per capita consumption in the United. States is still far below that of most European countries; yogurt sales in the U.S.A. have increased phenomenally during the …
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Using Social Cognitive Theory to Improve Intake of Dairy Products by College Students
… can be adopted and maintained through adulthood. Dairy intake is one of the many dietary behaviors which has declined substantially in young adults (18-30 years of age) - a period which includes the college age population. According to 2005 dietary guidelines for Americans three or more than three …
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The competitiveness of the Irish dairy industry in the global market: farm to trade
… in 2015 has increased the exposure of the Irish dairy industry to international competitors and has raised the question of how competitive is the Irish dairy industry in the global market. The purpose of this thesis was to measure Irish dairy sector –competitiveness by examining the interaction …
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Identification and characterisation of lactic acid bacterial secondary metabolites with functional and health benefits
… food sectors. They can be used to enhance a food product through the production of desirable metabolites, they can synthesise exopolysaccharides (EPS) and polyols, and LAB can impact both food and medicine through the production of potent antimicrobial compounds. In the research described in this …
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Influence of dietary factors on the macro and micro-composition of bovine milk for use in protein ingredient powder manufacture
… frequency of “grass-fed” labelling claims in dairy product marketing, predicated in part on improved product quality and nutritional benefits associated therewith, has necessitated both rigorous experimental data to determine the relative differences in the composition of milk from grass-fed …
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