Relevant bibliographies by topics / Buffalo's milk

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Buffalo's milk'

Author: Grafiati
Published: 4 June 2021
Last updated: 7 February 2022

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Journal articles on the topic "Buffalo's milk"

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Hassan, Laila Khaled, Ahmed Behdal Shazly, Abd El-Kader Mahmoud Kholif, Ahmed Farouk Sayed, and Mahmoud Abd El-Aziz. "Effect of flaxseed (Linum usitatissimum) and soybean (Glycine max) oils in Egyptian lactating buffalo and cow diets on the milk and soft cheese quality." Acta Scientiarum. Animal Sciences 42 (January 30, 2020): e47200. http://dx.doi.org/10.4025/actascianimsci.v42i1.47200.

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Produce and compare soft cheese with potential benefits of human health from Egyptian buffalo's and cow's milk was studied. Eight Egyptian lactating buffalos and cows were fed a total mixed ration supplemented with either 0% oil (CD), 2% flaxseed oil (DFO), 2% soybean oil (DSO), or 2% of their mixture (1:1, DFSO) according to a double 4 x 4 Latin Square design. Milk yield was similar between buffalo's diets but was higher in cows fed a DFO, DSO or DFSO resulting in 11.15, 8.21% or 8.97% increases compared with the control diet, respectively. Milk composition was not significantly affected in b
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Sarkar, S. "Modified milk for infants." Nutrition & Food Science 44, no. 1 (2014): 17–23. http://dx.doi.org/10.1108/nfs-05-2012-0045.

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Purpose – Breast milk is considered as the most ideal food for infants during infancy owing to its diverse nutritional and therapeutic attributes. In the absence of breast milk, infants may be offered with cow's, buffalo's or goat's milk after modification to bring their composition nearer to human milk. The paper aims to discuss these issues. Design/methodology/approach – Risks associated with prolonged and exclusive breast feeding or unmodified cow's, buffalo's or goat's milk have been highlighted. In the absence of human milk, the suitability of modified cow's, buffalo's or goat's milk as a
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BOTTERO, M. T., T. CIVERA, A. ANASTASIO, R. M. TURI, and S. ROSATI. "Identification of Cow's Milk in “Buffalo” Cheese by Duplex Polymerase Chain Reaction." Journal of Food Protection 65, no. 2 (2002): 362–66. http://dx.doi.org/10.4315/0362-028x-65.2.362.

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A duplex polymerase chain reaction (PCR) was developed to identify the milk of bovine and buffalo species in cheese products, particularly in mozzarella cheese, a typical Italian cheese made from buffalo's milk. Two sets of primers were designed on the basis of the alignment of the sequence codifying mitochondrial cyt b available in the GenBank database. The primers proved to be species-specific, giving rise to 279-bp (bovine) and 192-bp (buffalo) amplified fragments. Since the amplification conditions for bovine and buffalo primers were identical, a duplex PCR was successfully applied to iden
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Farag, R. S., M. M. Hewedi, S. H. Abo-Raya, and H. H. Khalifa. "Detection of cow's milk admixture to buffalo's milk." Fette, Seifen, Anstrichmittel 88, no. 3 (1986): 106–8. http://dx.doi.org/10.1002/lipi.19860880310.

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Dadar, Maryam, Gamal Wareth, and Heinrich Neubauer. "Brucellosis in Iranian buffalo: prevalence and diagnostic methods." German Journal of Veterinary Research 1, no. 2 (2021): 13–16. http://dx.doi.org/10.51585/gjvr.2021.2.0009.

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The water buffalo (Bubalus bubalis) in Iran represent an important source of meat and milk products with high biological value. Given the importance of water buffalo in Iran and the prevalence of brucellosis as one of the most important zoonotic diseases in this ruminant species, this study summarized available data on history, epidemiology, diagnosis, and control of brucellosis in water buffalo from previous studies that have been carried out in Iran. According to the documented data, there are three main groups of Iranian buffalo, including the Khuzestan ecotype (Khuzestan province); the Aza
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Haggag, H. F., and A. E. Fayed. "Production of Zabadi, from ultrafiltered buffalo's milk." Food Chemistry 30, no. 1 (1988): 29–36. http://dx.doi.org/10.1016/0308-8146(88)90021-0.

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Sheehan, William J., Andrea Gardynski, and Wanda Phipatanakul. "Skin Testing With Water Buffalo's Milk in Children With Cow's Milk Allergy." Pediatric Asthma, Allergy & Immunology 22, no. 3 (2009): 121–25. http://dx.doi.org/10.1089/pai.2009.0016.

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Al-Zahra, Sara Ahmed Abd. "Determination of insecticide Deltamethrin residues in local and imported raw milk samples collected from different animal's species and the effect of processing heat treatment on its content in milk." Iraqi Journal of Veterinary Medicine 41, no. 1 (2017): 49–54. http://dx.doi.org/10.30539/iraqijvm.v41i1.78.

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A total of 163 milk samples (500 ml each) of cows, ewe, goats, buffaloes, camels were collected randomly at weekly intervals (10 samples/ week) from both Abu-Ghraib and Al-Fudhailiya villages and also for different local retail markets inside the Baghdad province and these samples were including milk of different animal species, milk cans, bulk milk tanks and imported Ultra-high temperature processing milk. Among the total milk samples only 138 milk samples were examined during two climatic periods where the first period was in summer that extended from the beginning of September to the end of
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Ammar, El-Tahra, A. El-Shazly, W. El-Sharoud, and Samar Zalma. "ASSESSMENT OF THE ANTIMICROBIAL ACTIVITY OF BUFFALO'S MILK CASEIN PEPTIDES." Journal of Food and Dairy Sciences 3, no. 4 (2012): 225–36. http://dx.doi.org/10.21608/jfds.2012.75365.

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Silva, L. K. R., B. R. F. Gonçalves, F. F. da Hora, L. S. Santos, and S. P. B. Ferrão. "SPECTROSCOPIC METHOD (FTIR-ATR) AND CHEMOMETRIC TOOLS TO DETECT COW'S MILK ADDITION TO BUFFALO'S MILK." Revista Mexicana de Ingeniería Química 19, no. 1 (2019): 11–20. http://dx.doi.org/10.24275/rmiq/alim560.

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Dissertations / Theses on the topic "Buffalo's milk"

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Neto, Otaviano Carneiro da Cunha. "Avaliação do iogurte natural produzido com leite de búfala contendo diferentes níveis de gordura." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/74/74131/tde-20072005-082544/.

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O iogurte é considerado um importante derivado lácteo para a alimentação humana. No Brasil, este produto é elaborado tradicionalmente a partir do leite bovino. A produção de iogurte, porém, constitui uma excelente alternativa para o aproveitamento do leite de búfala, embora possam ocorrer problemas na aceitação do produto devido ao elevado teor de gordura no leite original. O presente trabalho teve por objetivo avaliar a estabilidade e algumas características de qualidade do iogurte natural elaborado a partir do leite de búfala contendo diferentes níveis de gordura. Para isto, o leite foi desn
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Gondal, K. Z. "Analysis of the lactation curve of Pakistani dairy buffaloes." Thesis, University of Newcastle Upon Tyne, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356147.

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Hurtado, Lugo Naudin Alejandro [UNESP]. "Interação genótipo-ambiente para a produção de leite em bubalinos no Brasil e na Colômbia." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/92624.

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Made available in DSpace on 2014-06-11T19:26:07Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-08-27Bitstream added on 2014-06-13T20:33:51Z : No. of bitstreams: 1 hurtadolugo_na_me_jabo.pdf: 501034 bytes, checksum: 9218cf53f0ef8d522b7734563cca6275 (MD5)<br>Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)<br>Este trabalho teve como objetivo principal determinar a existência de interação genótipo ambiente em Bubalinos do Brasil e da Colômbia por meio da correlação genética para a produção de leite aos 240 (PL240) e aos 270 dias da lactação (PL270). Foram utilizados os arqu
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Hussain, Imtiaz. "Rheology and microstructure of mozzarella-type curd made from buffalo or cows' milk." Thesis, University of Reading, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.558766.

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The physicochemical properties of buffalo and cows' milk and factors affecting the rheological and microstructural properties of Mozzarella type curd made from buffalo and cows' milk were investigated. Although there have been many studies on the rheological and microstructural properties of rennet curd made from cows' milk. There is no detailed information available in the scientific literature on Mozzarella type curd made from buffalo milk, and the effect of factors such as pH, acidification, gelation temperature and freezing thereon. Cheese and yoghurt are made from buffalo and cows' on a c
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Hurtado, Lugo Naudin Alejandro. "Interação genótipo-ambiente para a produção de leite em bubalinos no Brasil e na Colômbia /." Jaboticabal : [s.n.], 2009. http://hdl.handle.net/11449/92624.

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Resumo: Este trabalho teve como objetivo principal determinar a existência de interação genótipo ambiente em Bubalinos do Brasil e da Colômbia por meio da correlação genética para a produção de leite aos 240 (PL240) e aos 270 dias da lactação (PL270). Foram utilizados os arquivos genealógicos e de produção de 12 fazendas do Brasil, localizadas nos estados de São Paulo e Ceará e 5 fazendas da Colômbia, localizadas nos estados de Córdoba e Magdalena. Foram realizadas análises conjuntas para cada característica de tipo bicarácter nos dois países, considerando a produção de leite (PL) em cada país
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Paudel, Lok Nath. "Sustainable increase in buffalo milk production farmers' preferences, performance and gender aspects in Nepal." Göttingen Cuvillier, 2009. http://d-nb.info/993674135/04.

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Guido, Maria Carolina. "Detecção de DNA de Brucella abortus pela PCR em leite bubalino experimentalmente contaminado pela amostra 1119-3." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/10/10131/tde-14032005-160824/.

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Com o objetivo de se aperfeiçoar a PCR para detecção de Brucella spp. em leite bubalino, foram estudados diferentes protocolos de extração de DNA em leite bubalino experimentalmente contaminado com Brucella abortus amostra 1119-3. Esses protocolos basearam-se na utilização de isotiocianato de guanidina, fervura e proteinase K, com algumas variações. O critério de avaliação utilizado foi a sensibilidade analítica. O protocolo utilizando fervura com filtração inicial da amostra em colchão de sacarose a 40% apresentou sensibilidade analítica de 103 UFC/ml. Os protocolos utilizando proteinase K pa
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Libera, Alice Maria Melville Paiva Della. "Avaliação dos fagócitos no leite de búfalas (Bubalus bubalis) hígidas criadas no Estado de São Paulo." Universidade de São Paulo, 2002. http://www.teses.usp.br/teses/disponiveis/10/10136/tde-04012005-150331/.

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O presente estudo teve por objetivo avaliar quantitativa e qualitativamente os fagócitos presentes no leite de búfalas (Bubalus bubalis) hígidas criadas nos Estado de São Paulo. Para tal, o experimento foi subdividido em três etapas, designadas capítulos, conforme os objetivos: (1) determinar e estudar a celularidade do leite de búfalas hígidas; (2) estabelecer metodologia adequada para a recuperação das células somáticas do leite de búfalas, possibilitando a avaliação in vitro; (3) descrever e avaliar as provas de atividade fagocítica das células presentes no leite de búfalas hígidas, atravé
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Souza, Gisele Oliveira de. "Mozzarella de búfala no mercado varejista de São Paulo: avaliação da qualidade sanitária e da autenticidade do queijo." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/10/10134/tde-07102015-104212/.

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Muçarela de búfala é um queijo fresco, de massa filada, que apresenta características como coloração branca, sabor adocicado e alto valor nutricional e que tem grande aceitação pelos consumidores, dispostos a pagar preços diferenciados pela peculiaridade do produto. No entanto, o queijo está sujeito à violação de autenticidade, tanto pela sazonalidade da produção do leite da búfala quanto pelo alto preço do leite e do queijo, quando comparado aos similares oriundos da vaca, bem como à contaminação microbiana. Assim, este trabalho teve por objetivos avaliar a ocorrência de fraude na muçarela d
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Rosales, Fabrício Pini. "Competitividade do complexo agroindustrial do leite de búfala no estado de São Paulo." Universidade Federal de São Carlos, 2013. https://repositorio.ufscar.br/handle/ufscar/3723.

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Made available in DSpace on 2016-06-02T19:51:59Z (GMT). No. of bitstreams: 1 5103.pdf: 2522813 bytes, checksum: aaa60270028197895f394bcdc0e29a4b (MD5) Previous issue date: 2013-02-28<br>Universidade Federal de Minas Gerais<br>This study aimed to analyze the drivers of competitiveness in the chain of water buffalo milk in the State of Sao Paulo. It also aimed to recognize the key players, distinguish and analyze the dynamics of the operation and characterize the strengths and weaknesses of the chain under study. Driven by strong demand for industrial products from water buffalo milk, water bu
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Book chapters on the topic "Buffalo's milk"

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Murtaza, Mian Anjum, Ajit J. Pandya, and M. Mohamed H. Khan. "Buffalo Milk." In Handbook of Milk of Non-Bovine Mammals. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119110316.ch4.

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Ahmad, Sarfraz. "Buffalo Milk." In Milk and Dairy Products in Human Nutrition. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch24.

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Dalaly, B. K., L. Abd-El-Mottaleb, A. El-Shazly, and R. Abdallah. "The Composition of Buffalo’s Milk in the Mosul Area." In MILK the vital force. Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_96.

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Murtaza, Mian Anjum, Ajit J. Pandya, and M. Mohamed H. Khan. "Buffalo Milk Utilization for Dairy Products." In Handbook of Milk of Non-Bovine Mammals. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119110316.ch4.2.

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Fuselli, F., and F. Tidona. "27. Foreign milk in sheep’s, goat’s and water buffalo milk cheeses." In Human Health Handbooks. Wageningen Academic Publishers, 2013. http://dx.doi.org/10.3920/978-90-8686-766-0_27.

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El-Shibiny, S., H. F. El-Dein, G. A. Mahran, A. A. Hofi, and M. H. Abd El-Salam. "Effect of Added Sodium Chloride on Turbidity Development in Cow’s Buffalo’s, Sheep’s and Goat’s Milks by Action of Milk Clotting Enzymes." In MILK the vital force. Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_46.

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Abdel-Rahman, K. M., B. M. Ahmed, and A. N. Zedan. "Utilization of Urea/Molasses Liquid Feed (LF) as a Major Source of Nitrogen and Energy for Lactating Buffalo." In MILK the vital force. Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_123.

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Değirmencioğlu, Taşkın. "Use of Aromatic Seeds as Feed Additives to Improve the Production of Anatolian Water Buffaloes." In Veterinary Medicine and Science. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.98999.

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Buffaloes have a strong population of rumen microorganisms that can utilize different feeds. Other features that make this animal unique are its compatibility with nature, its ability to withstand difficulties, and the nutrient richness of animal products. Today, the emergence of residues such as animal origin diseases, pesticides and antibiotics in animal food products has led organic products to be preferred more by consumers. Due to the increase in consumption demand of natural products, the share of buffalo products in the world market is gradually increasing. Focusing on the use of natural additives in buffalo feeding is important for the diversity of healthy products. Examples of natural additives are cumin and fenugreek seeds. In addition to being natural products, these seeds are reported to have versatile functions in the animal body. The purpose of this chapter is to show how to use aromatic seeds as feed additives in the feeding of Anatolian water buffaloes. The chapter also includes various articles on the use of aromatic seeds in buffalo rations in international fields. This review focuses on the current research relating to the use of aromatic seeds as feed additives to improve the production of Anatolian water buffaloes. Based on the scientific results presented in this chapter, authors drew the following main conclusions: (1) The use of aromatic seeds as feed additives of Anatolian water buffaloes feeding enabled in enhancing milk production, without changing the taste and chemical composition of the milk. (2) Milk production can be improved up to 0.67 kg and 0.85 kg day-1 by adding 50 g Fenugreek seeds and 30 g Cumin seeds to the ration of buffaloes in the early lactation period. (3) The use of aromatic seeds in the feeding of water buffaloes has been proven therefore, their use in the buffalo sector should be encouraged.
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Sindhu, J. S., and S. Arora. "Milk | Buffalo Milk." In Encyclopedia of Dairy Sciences. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-374407-4.00316-2.

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Khedkar, C. D., S. D. Kalyankar, and S. S. Deosarkar. "Buffalo Milk." In Encyclopedia of Food and Health. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-384947-2.00093-3.

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Conference papers on the topic "Buffalo's milk"

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Anggraini, Hapsari, Kullanart Tongkhao, and Wasaporn Chanput. "Reducing milk allergenicity of cow, buffalo, and goat milk using lactic acid bacteria fermentation." In THE 8TH ANNUAL BASIC SCIENCE INTERNATIONAL CONFERENCE: Coverage of Basic Sciences toward the World’s Sustainability Challanges. Author(s), 2018. http://dx.doi.org/10.1063/1.5062808.

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CAMPANELLA, LUIGI, ELISABETTA MARTINI, and MAURO TOMASSETTI. "TWO NEW IMMUNOSENSORS AND A BIOSENSOR FOR BUFFALO MILK." In Proceedings of the 12th Italian Conference. WORLD SCIENTIFIC, 2008. http://dx.doi.org/10.1142/9789812833594_0003.

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Lapcharoensuk, Ravipat, Jirapad Chaiyanate, Supakit Winichai, and Achiraya Phetnak. "Quantitative detection of buffalo milk adulteration with cow milk using Fourier transform near infrared spectroscopy." In Seventh International Conference on Optical and Photonic Engineering (icOPEN 2019), edited by Motoharu Fujigaki, Huimin Xie, Qican Zhang, et al. SPIE, 2019. http://dx.doi.org/10.1117/12.2541840.

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Baishali Dutta, Satyanarayan R.S Dev, Vijaya G.S Raghavan, Ritika Gupta, Shah Miten Manoj, and Guruprasad Sulebele. "Physiological and Sensory Quality of Chenna (Milk Protein Coagulate) made from Biochemically modified Buffalo milk." In 2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010. American Society of Agricultural and Biological Engineers, 2010. http://dx.doi.org/10.13031/2013.29836.

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L Aquino, Daniel, M. V. Del Rosario, K. F. Vergara, and L. C. Cruz. "Augmented Feeding with By-passed Amino Acid and Slow-released Non-protein Nitrogen Supplement on Milk Peak, Lactation Persistency, and Post-partum Reproduction of Brazilian Buffaloes." In Augmented Feeding with By-passed Amino Acid and Slow-released Non-protein Nitrogen Supplement on Milk Peak, Lactation Persistency, and Post-partum Reproduction of Brazilian Buffaloes. Indonesian Center for Animal Research and Development (ICARD), 2017. http://dx.doi.org/10.14334/proc.intsem.lpvt-2016-p.104-114.

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Kanakkahewage, Manoja, O. Jasinghe, S. Sujani, and T. Seresinhe. "Effect of Supplementation of Different Concentrate Rations on Weight Gain, Milk Yield, and Composition of Cross Bred Buffalo Cows." In Proceedings of International Seminar on Livestock Production and Veterinary Technology. Indonesian Center for Animal Research and Development (ICARD), 2016. http://dx.doi.org/10.14334/proc.intsem.lpvt-2016-p.122-126.

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Chan, Wai Hon, Jacqueline Ebner, Rajiv Ramchandra, and Thomas Trabold. "Analysis of Food Waste Resources Available for Sustainable Energy Production in the Finger Lakes Region of New York State." In ASME 2013 7th International Conference on Energy Sustainability collocated with the ASME 2013 Heat Transfer Summer Conference and the ASME 2013 11th International Conference on Fuel Cell Science, Engineering and Technology. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/es2013-18189.

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Prior research conducted by our Institute has revealed the large quantities of food waste available in New York State, particularly in the Upstate corridor extending from Buffalo to Syracuse. The Finger Lakes region is heavily populated with agricultural operations, dairy farms and food processing plants, including those producing milk, yogurt, wine, and canned fruits and vegetables. The diverse supply of organic waste generated by these facilities offers the opportunity for sustainable energy production through one of three primary pathways: • Anaerobic digestion to produce methane • Fermenta
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