Journal of Dairy Research

SCOPUS (1929-2024)SCIE-ISI

  0022-0299

  1469-7629

  Anh Quốc

 

Cơ quản chủ quản:  Cambridge University Press , CAMBRIDGE UNIV PRESS

Lĩnh vực:
Animal Science and ZoologyFood ScienceMedicine (miscellaneous)

Phân tích ảnh hưởng

Các bài báo tiêu biểu

Proteinases in normal bovine milk and their action on caseins
Tập 50 Số 1 - Trang 45-55 - 1983
Anthony T. Andrews
SummaryNative proteolytic enzymes in good quality normal bovine milk readily hydrolyscd the caseins during incubation or storage, producing the γ-caseins, proteosc-peptone components 5 (PP5) and 8-fast (PP8F) and a considerable number of other unidentified fragments, many of which were also subsequently found in the proteose-pcptone fraction. The rate of casein hydrolysis was greater in pasteurize... hiện toàn bộ
Costs of mastitis: facts and perception
Tập 75 Số 1 - Trang 113-120 - 2008
K. Huijps, T.J.G.M. Lam, H. Hogeveen
A model to calculate the economic losses of mastitis on an average Dutch dairy farm was developed and used as base for a tool for farmers and advisors to calculate farm-specific economic losses of mastitis. The economic losses of a clinical case in a default situation were calculated as €210, varying from €164 to €235 depending on the month of lactation. The total economic losses of mastitis (subc... hiện toàn bộ
Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size
Tập 70 Số 1 - Trang 73-83 - 2003
Skelte G. Anema, Yuming Li
When skim milk at pH 6·55 was heated (75 to 100 °C for up to 60 min), the casein micelle size, as monitored by photon correlation spectroscopy, was found to increase during the initial stages of heating and tended to plateau on prolonged heating. At any particular temperature, the casein micelle size increased with longer holding times, and, at any particular holding time, the casein micelle size ... hiện toàn bộ
Chemical and microbiological characterisation of kefir grains
Tập 68 Số 4 - Trang 639-652 - 2001
Graciela L. Garrote, Analía G. Abraham, Graciela L. De Antoni
Chemical and microbiological composition of four Argentinean kefir grains from different sources as well as characteristics of the corresponding fermented milk were studied. Kefir grains CIDCA AGK1, AGK2 and AGK4 did not show significant differences in their chemical and microbiological composition. In contrast, protein and yeast content of AGK3 was higher than in the other grains. Although grain ... hiện toàn bộ
The stability of milk protein to heat: I. Subjective measurement of heat stability of milk
Tập 33 Số 1 - Trang 67-81 - 1966
D. T. Davies, J. C. D. White
SummaryA subjective test for the determination of the stability of milk protein to heat is described. In the test, the time required for particles of coagulated protein to become visible throughout a 2·5-ml sample of separated milk maintained at 135°C in a glass tube rocking at 8 c/min is taken as a measure of stability. The precision of the test was such that single determinations were generally ... hiện toàn bộ
Microflora present in kefir grains of the Galician region (North-West of Spain)
Tập 60 Số 2 - Trang 263-267 - 1993
L. Nájera Ángulo, Eva S. López, Cesar Lema
Determination of volatile compounds in cows' milk using headspace GC-MS
Tập 69 Số 4 - Trang 569-577 - 2002
B. Toso, Giuseppe Procida, Bruno Stefanon
The composition of the volatile fraction of milk from cows was investigated in a survey of milk samples using a headspace sampling technique and gas chromatography coupled to mass spectrometry analysis (GC-MS). Milk samples were collected from 12 farms, selected for similar management, breed and level of production. Farms were also grouped according to the type of forage in the ration: (1) hay; (2... hiện toàn bộ
Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk
Tập 63 Số 3 - Trang 441-449 - 1996
Milena Corredig, Douglas G. Dalgleish
SummaryThe heat-induced binding of whey proteins to milk fat globule membranes in whole milk was investigated by quantitative electrophoresis and laser scanning densitometry. Both α-lactalbumin and β-lactoglobulin bound to the surfaces of fat globules when milk was heated in a water bath in the temperature range 65–85 °C. The interaction behaviour of α-lactalbumin did not seem to change with tempe... hiện toàn bộ
Changes in milk on heating: viscosity measurements
Tập 60 Số 2 - Trang 139-150 - 1993
Theo J. M. Jeurnink, C. G. de Kruif
SummarySkim milk was heated at 85 °C for different holding times. As a result of such heating, whey proteins, in particular β-lactoglobulin, denatured and associated with casein micelles. This led to an increase in size of the casein micelles but also to a different interaction between them. Both these changes could be described by using a quantitative model which was developed for the viscosity o... hiện toàn bộ