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Showing 1 to 6 of 6 for “"milk flavor"”.
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Controlling Light-Induced Flavors in 2% Milk
… lights (LED), however the effect of LED light on milk quality (flavor and nutritional content) has not been thoroughly studied. Packaging efficacy of light protecting additives (LPA) in high-density polyethylene (HDPE) was studied for protection against light-induced oxidation of high-temperature …
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Controlling Light Oxidation Flavor in Omega-3 Fatty Acid Enriched 2% Milk by Packaging Films
Milk is often packaged in translucent containers providing little protection against flavor degradation from light. Addition of omega-3 fatty acid sources into milk increases the risk of light-initiated degradation of nutrients and sensory quality. The effectiveness of iridescent film materials in …
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Effects of mineral content of bovine drinking water: Does iron content affect milk quality?
Implications of water chemistry on milk synthesis are not well described yet water is an important nutrient for dairy cattle. High mineral concentrations (>0.3 mg/kg Fe and others) may be associated with natural levels in ground water, contaminating sources, drought conditions, or storage systems. …
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Utilization of Aspen Pellets as a Partial Roughage Replacement for Lactating Dairy Cows
… There were no significant ration effects on milk production, composition, or flavor; except for slightly higher amounts of 18:0 and 18:1 fatty acids of milk fat from cows fed aspen. Adjusted means for rations A and B were as follows: milk production, kg/day (20.94, 21.35), % milk fat (3.49, …
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O mercado consumidor de leite no município de Bananeiras- PB
Improving the quality of the milk product has become fundamental for the development and consolidation of dairy products in Brazil, since dairy farming is one of the most important segments of the agribusiness for our country. The study aims to determine the factors relevant to the milk consumer …
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Modifying Fatty Acid Composition of Bovine Milk by Abomasal Infusion or Dietary Supplementation of Seed Oils or Fish Oil
… medium chain fatty acid (MCFA) content of bovine milk was investigated by abomasal infusion or dietary supplementation of oils. In experiment 1, olive oil, sesame oil, sunflower oil, or fish oil was abomasally infused (155 to 219 g/d) into Jersey cows during the last 6 d of each of four 14-d …