Effects of feeding dairy cows seaweed mixtures on feed intake, methane emission, milk production, and milk mineral and fatty acid composition [0.03%]
海藻混合饲料对奶牛采食量、甲烷排放、产奶量及牛奶矿物和脂肪酸组成的影响
C K Reynolds,D J Humphries,S Künzel et al.
C K Reynolds et al.
There has been much recent research interest in the potential of macroalgae (seaweed) as a methane-suppressing feed supplement for ruminants, but there are numerous potential seaweed species available that have varying compositions of poten...
Effects of storage time and temperature on the protein fraction of aseptic milk [0.03%]
储存时间及温度对无菌奶蛋白组分的影响研究
Joice Pranata,Dylan C Cadwallader,MaryAnne Drake et al.
Joice Pranata et al.
Milk was collected on 2 different processing dates (2 replicates) at a commercial aseptic milk processing facility immediately as containers came off the processing line. Milk was heat treated by direct steam injection (142°C for 3 s) with...
Hepatocyte necroptosis is associated with liver damage in dairy cows with ketosis [0.03%]
肝细胞坏死性凋亡与酮病奶牛肝脏损伤有关
Menglin Liu,Jingmin Gu,Chenchen Zhao et al.
Menglin Liu et al.
Dairy cows with ketosis frequently exhibit impaired liver function and inflammation. Necroptosis, a form of programmed cell death associated with cellular lysis, releases damage-associated molecular patterns (DAMP) into injured tissues, the...
Advancing dairy farm simulations: A two-step approach for tailored lactation curve estimation and its systemic impacts [0.03%]
推进乳品农场模拟：一种定制泌乳曲线估计的两步法及其系统影响
Y Gong,H Hu,K F Reed et al.
Y Gong et al.
Lactation curve models are a foundational component of dairy farm simulation models because they support prediction of individual animal milk production over time. For farm simulation models to be applicable as decision-support tools, the p...
Impacts of milk fat globules replacement with emulsified canola oil droplets on the composition, structure, texture, sensory properties and lipid oxidation of fresh soft rennet cheese [0.03%]
用油菜籽油乳滴替代牛奶脂肪球对新鲜软凝乳干酪组成、结构、质地、感官性质和脂质氧化的影响
Mirosław M Kasprzak,Dorota Najgebauer-Lejko,Agnieszka Pluta-Kubica et al.
Mirosław M Kasprzak et al.
The objective of the study was to improve the nutritional quality of fresh soft rennet cheese by replacing milk fat with canola oil. The structure matrices of soft rennet cheese with 50% and 100% of milk fat replacement by canola oil were d...
Impact of Moringa oleifera seed milk coagulant on the quality of fresh buffalo milk cheese during processing and storage [0.03%]
摩güga油籽奶凝固剂对加工和贮藏过程中生鲜水牛乳干酪品质的影响
Yan Yang,Mengyi Yu,Fubing Xing et al.
Yan Yang et al.
The aim of this study was to evaluate the impact of Moringa oleifera seed milk coagulant on quality characteristics of fresh buffalo milk cheese during processing and storage. Sensory properties, pH, and total microbial counts of prepared c...
Screening of potential probiotic Bifidobacteria from intestinal tract and its application in fermented milk [0.03%]
从肠道筛选潜在的益生菌两岐双歧杆菌及其在发酵乳中应用研究
Y Li,Q Fan,H Dong et al.
Y Li et al.
Bifidobacteria, a significant component of human gut microbiota, play a crucial role in maintaining human health. Studies have shown that the composition of gut microbiome is closely related to the geographical environment, ethnicity, and d...
Impact of decreasing undigested neutral detergent fiber concentration in corn silage-based diets for dairy cows: Nutrient digestibility, ruminal fermentation, feeding behavior, and performance [0.03%]
不同青贮玉米基础日粮中难降解中性洗涤纤维浓度变化对奶牛养分消化率、瘤胃发酵、采食行为和生产性能的影响
Daniel J C Vieira,Nathália T S Grigoletto,Guilherme Poletti et al.
Daniel J C Vieira et al.
The objective of this study was to evaluate the effects of decreasing concentrations of undigested NDF after 288 h of incubation (uNDF288) in corn silage-based diets for dairy cows on nutrient intake and digestibility, feed sorting index, i...
Interaction of fatty acid composition and temperature cycling on melting properties of milk fat [0.03%]
脂肪酸组成和温度变化对牛奶脂熔化特性相互作用的影响
Carly Nelson,David M Barbano,MaryAnne Drake
Carly Nelson
Milk was collected and milk fat extracted from 40 individual cows that were specifically selected over time in lactation in order to produce a graduation of natural samples exhibiting a wider range of milk fatty acid composition (i.e., rati...
Waste ice cream is the yeast of our problems: The valorization of waste ice cream into alcohol [0.03%]
变质冰淇淋是我们的“酵母”：将过期冰激凌转化为酒精以实现其价值最大化
Amanda L Miller,John A Renye Jr,David B Johnston et al.
Amanda L Miller et al.
Valorization of food waste or food by-products into higher-value products can benefit the food industry by contributing to the food supply chain. This study aimed to investigate the potential for using waste ice cream as a fermentation subs...