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Journal articles on the topic 'Dairy substitutes'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2025

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1

Salomé, Marion, Jean-François Huneau, Capucine Le Baron, Emmanuelle Kesse-Guyot, Hélène Fouillet, and François Mariotti. "Substituting Meat or Dairy Products with Plant-Based Substitutes Has Small and Heterogeneous Effects on Diet Quality and Nutrient Security: A Simulation Study in French Adults (INCA3)." Journal of Nutrition 151, no. 8 (2021): 2435–45. http://dx.doi.org/10.1093/jn/nxab146.

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ABSTRACT Background Plant-based substitutes are designed to have the same use as animal-based foods in the diet and could therefore assist the transition toward more plant-based diets. However, their nutritional impact has not been characterized. Objectives We assessed and compared the effects of plant-based substitutes on the nutritional quality of the diet. Methods We simulated separately the substitution of meat, milk, and dairy desserts with 96 plant-based substitutes in the diets of 2121 adults (18–79 y old) from the cross-sectional French Third Individual and National Study on Food Consu

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Adamczyk, Dominika, Diana Jaworska, Daria Affeltowicz, and Dominika Maison. "Plant-Based Dairy Alternatives: Consumers’ Perceptions, Motivations, and Barriers—Results from a Qualitative Study in Poland, Germany, and France." Nutrients 14, no. 10 (2022): 2171. http://dx.doi.org/10.3390/nu14102171.

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Plant-based dairy substitutes have been gaining popularity in recent years, but consumer perspective on these products is still relatively unexplored. The purpose of the study was to investigate the potential of plant-based dairy alternatives, including consumers’ motives and the barriers to embracing this food category. A qualitative study (24 focus groups, 154 respondents) was conducted in three countries: Poland, Germany, and France. The study allowed us to describe the reasons for using dairy substitutes (curiosity, health reasons, influence of others), their perceived advantages, and the

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Saakian, Alexander. "Justification of the technology and parameters of the preparation of products based on soy-root compositions." АгроЭкоИнфо 2, no. 44 (2021): 19. http://dx.doi.org/10.51419/20212219.

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The purpose of the research is to substantiate the technology and process parameters of protein-vitamin products of liquid and xerogel physical form. Object of research: the process of preparing a substitute for dairy feed in the form of a protein-vitamin extract for young farm animals using a multifunctional device in the form of a chopper-extractor-separator (CES) – three-module design. The authors of the article developed a hardware and technological scheme for the production of a substitute for dairy feed (SDF) and mixed feed concentrates (FC) based on a soy - root raw material composition

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Szilagyi, Andrew, and Norma Ishayek. "Lactose Intolerance, Dairy Avoidance, and Treatment Options." Nutrients 10, no. 12 (2018): 1994. http://dx.doi.org/10.3390/nu10121994.

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Lactose intolerance refers to symptoms related to the consumption of lactose-containing dairy foods, which are the most common source for this disaccharide. While four causes are described, the most common is the genetically-determined adult onset lactose maldigestion due to loss of intestinal lactase governed by control of the gene by a 14,000 kb promoter region on chromosome 2. Gastrointestinal symptoms from lactose have expanded to include systemic effects and have also been confounded by other food intolerances or functional gastrointestinal disorders. Partly because lactose maldigestion i

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Кожахметова, Айнат, Murat B. K, Aleidar S. A., and Baimukanov А. D.,. "EFFECTIVE TECHNOLOGIES IN DAIRY CATTLE BREEDING." Ġylym ža̋ne bìlìm, no. 4(73) (December 25, 2023): 36–45. http://dx.doi.org/10.52578/2305-9397-2023-4-36-45.

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This paper describes the effective use of stress-free technology in dairy cattle breeding. This method is widely used in the technology of milking dairy cows and raising cubs. The article clearly shows the method of caring for calves in the conditions of the Republic of Kazakhstan in the period after milking and milking. A complete comprehensive study of the impact of stress factors on the body of young cubs during the milking period and cows during the milking season was carried out. The article provides a list of work on stress – free care of calves and dairy cows during the milking period.

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Baysal, Müge, and Yeşim Elmacı. "Yağ İçeriği Azaltılmış Sütlü Tatlılarda Aroma Salınımı ve Reolojik Özelliklerin İncelenmesi." Turkish Journal of Agriculture - Food Science and Technology 8, no. 6 (2020): 1331–40. http://dx.doi.org/10.24925/turjaf.v8i6.1331-1340.3346.

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Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and have high nutritional value than dough and syrup desserts. In recent years, studies for developing these products have increased due to the increase in consumer demand for low and zero fat products for many different reasons such as nutrition, health and weight control. However, the reduction of fat in food products often leads to undesirable changes in the structural properties of foods, which affects consumer preference. Fat in the formulation of such products, affects the appearance, texture, mou

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Petrova, Yulia V., Valentina M. Bachinskaya, Mikhail M. Lugovoy, et al. "Comparison of the effectiveness of whole milk substitutes in feeding calves of the dairy rearing period." Veterinariya, Zootekhniya i Biotekhnologiya 12/2, no. 109 (2022): 117–26. http://dx.doi.org/10.36871/vet.zoo.bio.202212216.

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Whole milk substitutes are widely used in feeding calves in the dairy rearing period, when the use of whole milk is unacceptable due to diseases of contagious etiology of mothers, or for economic reasons. The purpose of our research was to determine the effectiveness in calf feeding of the new substitute for whole milk «NutrilactPro» developed within the Rusagro group of companies in comparison with analogues designed for use from the first days of life of calves. Scientific research was conducted in the Moscow region. Using the paired-analogues method, two groups of calves of Holsteinized bla

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WARBURTON, DONALD W., and KARL F. WEISS. "Microbiological Quality of Non-Dairy Creamers, Fillings and Toppings." Journal of Food Protection 49, no. 8 (1986): 621–22. http://dx.doi.org/10.4315/0362-028x-49.8.621.

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A study conducted in 1984–1985, in the province of Ontario, Canada, assessed the bacteriological quality of three types of non-dairy substitutes including creamers, fillings and toppings. All sample units tested contained acceptable levels of aerobic colony count (ACC), yeast/mold and aerobic sporeformers. Escherichia coli, Staphylococcus aureus and Salmonella were not detected in any of the 79 lots tested, indicating that good hygienic practices were used during the manufacture of these products.

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Singh, Manisha Jayprakash, and Prof Noaman Khatib. "STUDYING CONSUMER BEHAVIOR RELATED TO DAIRY PRODUCTS, INCLUDING PREFERENCES FOR ORGANIC AND PLANT-BASED ALTERNATIVES, AND THE IMPACT ON DAIRY FARMING." International Journal of Research in Commerce and Management Studies 06, no. 03 (2024): 79–89. http://dx.doi.org/10.38193/ijrcms.2024.6309.

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This study looks at consumer behavior related to dairy products, specifically focusing on preferences for plant-based and organic alternatives and how that affects dairy production. Health, environmental, and ethical considerations are influencing consumer preferences in the dairy industry more and more. Dairy products that are organic are thought to be healthier and more environmentally friendly than their conventional counterparts, while plant-based substitutes are becoming more and more well-liked for moral and perceived health reasons. Changes in consumer preferences have a big impact on m

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Mäkinen, Outi Elina, Viivi Wanhalinna, Emanuele Zannini, and Elke Karin Arendt. "Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products." Critical Reviews in Food Science and Nutrition 56, no. 3 (2015): 339–49. http://dx.doi.org/10.1080/10408398.2012.761950.

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Vysokogorsky, Valery E., Julia G. Rosenfeld, and Maria A. Sokolova. "ANTIOXIDANT ACTIVITY OF DAIRY PRODUCTS FOR BABY FOOD." Siberian Journal of Life Sciences and Agriculture 14, no. 3 (2022): 143–53. http://dx.doi.org/10.12731/2658-6649-2022-14-3-143-153.

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Increasing the biological and nutritional value of breast milk substitutes by enriching different macro- and micronutrients is an important issue. To a certain extent, the nutritional value of milk is determined by its antioxidant activity. The research aims to compare the antioxidant activity of dairy products for baby food and breast milk. The current research studied cow pasteurized milk, drinking ultra-pasteurized “Tyoma,” sterilized milk for baby food “Agusha,” “NAN,” “Nutrilon,” and “Malyutka” milk mixtures, as well as breast milk of 17 women. The antioxidant activity was det

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Silva, Jiuliane Martins da, Giovanna Caputo Almeida Ferreira, Catarina de Mesquita Oliveira, et al. "Non-dairy based desserts: a literature review." Research, Society and Development 9, no. 11 (2020): e77691110275. http://dx.doi.org/10.33448/rsd-v9i11.10275.

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The Brazilian market for food products with low lactose content and foods for the vegan population, lactose intolerant and even the public that seeks lactose-free food by preference needs diversification. This review sought to describe articles that addressed the development and characterization of non-dairy based desserts. A search was made for references in the CAPES, Lilacs, Scielo, and ScienceDirect databases in September 2019 covering the period 2010-2020 and using the descriptive terms "Frozen desserts " or "Dairy alternatives " or "N on dairy "Or" Ice cream ". As selection criteria, res

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Bruhn, Christine M., Anne Cotter, Katherine Diaz-Knauf, et al. "Consumer Attitudes and Market Potential for Dairy Products Utilizing Fat Substitutes." Journal of Dairy Science 75, no. 9 (1992): 2569–77. http://dx.doi.org/10.3168/jds.s0022-0302(92)78019-9.

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Santos, Geisa J., Raquel Rocha, and Genoile O. Santana. "Lactose intolerance: what is a correct management?" Revista da Associação Médica Brasileira 65, no. 2 (2019): 270–75. http://dx.doi.org/10.1590/1806-9282.65.2.270.

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SUMMARY Individuals with Lactose Intolerance (LI) tend to exclude milk from their diet since this behavior seems to relieve the symptoms caused by the disease. However, milk is a food of high nutritional value, and complete exclusion of dairy products may favor the development of bone diseases such as osteopenia and osteoporosis. The objective of this review was to evaluate the scientific evidence on the adequate management of patients with LI. This study was carried out from the review of the scientific literature in PubMed and SciELO databases. Complete exclusion of conventional dairy produc

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BOCHKAREV, D. O. "TRENDS AND PROSPECTS FOR THE DEVELOPMENT OF THE UKRAINIAN MARKET OF PLANT-BASED MILK SUBSTITUTES IN THE WAR AND POSTWAR PERIOD." Economic innovations 25, no. 1(86) (2023): 34–43. http://dx.doi.org/10.31520/ei.2023.25.1(86).34-43.

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Topicality.Economic changes associated with the military invasion lead to large-scale transformations in the country's economy, economic relations between the actors of agri-food markets, in particular, dairy, and form the prerequisites for the formation and further development of their innovative segments. The growing trend of reducing the number of cows and milk production during the wartime period, on the one hand, and the growing consumer demand for plant-based milk in the world, on the other, have created the preconditions for the development of the industrial production of non-dairy prod

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Shober, A. L., C. Wiese, G. C. Denny, C. D. Stanley, and B. K. Harbaugh. "Plant Performance and Nutrient Losses during Containerized Landscape Shrub Production using Composted Dairy Manure Solids as a Peat Substitute in Substrate." HortTechnology 21, no. 2 (2011): 240–45. http://dx.doi.org/10.21273/horttech.21.2.240.

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Concerns over the environmental impact and economics of harvesting sphagnum and reed-sedge peat have increased the desire to identify acceptable peat substitutes for use in container substrates. This preliminary study evaluated the use of composted dairy manure solids as a substitute for sphagnum or reed-sedge peat in container substrates for production of woody ornamental shrubs and assessed potential leaching of nutrients. Walter's viburnum (Viburnum obovatum), sandankwa viburnum (Viburnum suspensum), and japanese privet (Ligustrum japonicum) were grown in 3-gal plastic containers with seven

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Hess, Julie, Christopher Cifelli, and Victor III Fulgoni. "Differences in Dairy Intake Among Americans by Ethnicity and Age: NHANES 2015–2018." Current Developments in Nutrition 5, Supplement_2 (2021): 1042. http://dx.doi.org/10.1093/cdn/nzab053_035.

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Abstract Objectives Consuming dairy foods helps Americans meet recommendations for calcium, vitamin A, vitamin D, and protein. The Healthy U.S.-Style Dietary Pattern in the 2020 Dietary Guidelines for Americans (DGA) recommends 3 daily servings of low-fat or fat-free milk, cheese, and yogurt for those 9 years and older, 2.5 servings for children 4–8 years and 2 servings for children 2–3 years. The objective of this study was to assess dairy consumption by Americans 2 years of age and older to identify population groups at higher risk for underconsumption. Methods Using data from the National H

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Ryhänen, Matti. "Input substitution and technological development on Finnish dairy farms for 1965-1991: Empirical application on bookkeeping dairy farms." Agricultural and Food Science 3, no. 6 (1994): 519–601. http://dx.doi.org/10.23986/afsci.72722.

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The study presents an attempt to gain a better understanding of the input substitution and technological development on Finnish dairy farms. The dual approach of the neoclassical production and cost theory is applied. A system of derived demand and cost functions is estimated using a representative dairy farm data and panel data of bookkeeping Finnish dairy farms. The flexible translog cost function is utilized to solve the empirical research problem. The cost function study is chosen, because it makes it possible to study production of farms operating in the area of decreasing average costs.

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Kominakis, A. P. "Phenotypic correlations as substitutes to genetic correlations in dairy sheep and goats*." Journal of Animal Breeding and Genetics 120, no. 4 (2003): 269–81. http://dx.doi.org/10.1046/j.1439-0388.2003.00397.x.

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Abbas, Hayam M., Mona A. M. Abd El-Gawad, Jihan M. Kassem, and Mohamed Salama. "Application of fat replacers in dairy products: A review." Foods and Raw Materials 12, no. 2 (2024): 319–33. http://dx.doi.org/10.21603/2308-4057-2024-2-612.

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The consumption of fat raises the risk of coronary heart disease and a number of chronic diseases such as obesity. However, removing fat or reducing its level in the final product may give it undesirable properties since fat plays an important role in the quality of food, mainly its texture and flavor. Therefore, natural or artificial fat replacers are utilized in food formulations instead of natural fat. Fat mimics are based on carbohydrates, proteins, and/or lipids, with energy values of 0–38 kJ/g (0–9 kcal/g).  They mimic physical properties and sensory attributes of fat but have less

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Mondragon Portocarrero, Alicia del Carmen, Aroa Lopez-Santamarina, Patricia Regal Lopez, et al. "Substitutive Effects of Milk vs. Vegetable Milk on the Human Gut Microbiota and Implications for Human Health." Nutrients 16, no. 18 (2024): 3108. http://dx.doi.org/10.3390/nu16183108.

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Background: In the last two decades, the consumption of plant-based dairy substitutes in place of animal-based milk has increased in different geographic regions of the world. Dairy substitutes of vegetable origin have a quantitative composition of macronutrients such as animal milk, although the composition of carbohydrates, proteins and fats, as well as bioactive components, is completely different from that of animal milk. Many milk components have been shown to have relevant effects on the intestinal microbiota. Methods: Therefore, the aim of this review is to compare the effects obtained

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Majhenič, Andreja Čanžek, Alenka Levart, Janez Salobir, Tina Prevc, and Tanja Pajk Žontar. "Can Plant-Based Cheese Substitutes Nutritionally and Sensorially Replace Cheese in Our Diet?" Foods 14, no. 5 (2025): 771. https://doi.org/10.3390/foods14050771.

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Plant-based substitutes for dairy products represent a rapidly developing market worldwide as they become increasingly popular with consumers. This study aimed to determine the nutritional and sensory quality of ten plant-based cheese substitutes labelled ‘classic’/‘original’ purchased on the Slovenian market. The quality was checked using chemical and sensory analysis. When the results of chemical analysis were compared with the nutritional composition of a semi-hard type of cheese, the plant-based cheese substitutes differed greatly. On average, they contained 60 times less protein, 8 times

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Essman, Michael, Barry Popkin, Camila Corvalán, Marcela Reyes, and Lindsey Taillie. "Sugar-Sweetened Beverage Intake among Chilean Preschoolers and Adolescents in 2016: A Cross-Sectional Analysis." Nutrients 10, no. 11 (2018): 1767. http://dx.doi.org/10.3390/nu10111767.

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Background: Chile has the highest sugar-sweetened beverage (SSB) sales of any country and a growing burden of childhood obesity. This study examines SSB intake in Chilean children after a 5% SSB tax increase in 2014 but prior to marketing, labeling, and school policies implemented in 2016. Methods: 24-h recalls were collected in 2016 from two cohorts comprised of preschoolers 3–5 years of age (n = 961) and adolescents 12–14 years of age (n = 770) from low–moderate income neighborhoods. Beverages were categorized as regulated or unregulated according to whether they exceeded nutrient thresholds

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Ernstoff, Alexi, Qingshi Tu, Mireille Faist, Andrea Del Duce, Sarah Mandlebaum, and Jon Dettling. "Comparing the Environmental Impacts of Meatless and Meat-Containing Meals in the United States." Sustainability 11, no. 22 (2019): 6235. http://dx.doi.org/10.3390/su11226235.

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This study compares the environmental impacts of meatless and meat-containing meals in the United States according to consumption data in order to identify commercial opportunities to lower environmental impacts of meals. Average consumption of meal types (breakfast, lunch, dinner) were assessed using life cycle assessment. Retail and consumer wastes, and weight losses and gains through cooking, were used to adjust the consumption quantities to production quantities. On average, meatless meals had more than a 40% reduction in environmental impacts than meat-containing meals for any of the asse

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Keinan-Boker, L., PHM Peeters, AA Mulligan, et al. "Soy product consumption in 10 European countries: the European Prospective Investigation into Cancer and Nutrition (EPIC) study." Public Health Nutrition 5, no. 6b (2002): 1217–26. http://dx.doi.org/10.1079/phn2002400.

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AbstractObjective:The aim of this study was to describe the variation of soy product intake in 10 European countries by using a standardised reference dietary method. A subsidiary aim was to characterise the pattern of soy consumption among a sub-group of participants with a habitual health-conscious lifestyle (HHL), i.e. non-meat eaters who are fish eaters, vegetarians and vegans.Design:A 24-hour dietary recall interview (24-HDR) was conducted among a sample (5–12%) of all cohorts (n = 36 900) in the European Prospective Investigation into Cancer and Nutrition (EPIC). Study participants total

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Nenotek, Stevandy Pratama, Muspirah Djalal, Mulyati Tahir, et al. "Screening Lactic Acid Bacteria from Seaweed for Plant Milk Fermentation: A Preliminary Research." BIO Web of Conferences 96 (2024): 01005. http://dx.doi.org/10.1051/bioconf/20249601005.

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A fascinating opportunity for screening lactic acid bacteria with the potential to ferment plant-based milk production exists in seaweed, a rich source of microbial variety. In this work, marine-derived lactic acid bacteria (LAB) will be identified and used to improve plant milk fermentation, paving the path for healthy and sustainable dairy substitutes. The methods applied in this research including the LAB isolation and identification by performing gram and catalase test. Then, the lactic acid bacteria transferred to fermentation in both plant and dairy milk to observe the ability to ferment

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TAKAHASHI, Yasuyuki. "Applications of W/O/W Type Multiple Phase Emulsions to Dairy Product Substitutes." Journal of Japan Oil Chemists' Society 35, no. 10 (1986): 880–88. http://dx.doi.org/10.5650/jos1956.35.880.

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Khandpur, Neha, Euridice Martinez-Steele, and Qi Sun. "Plant-Based Meat and Dairy Substitutes as Appropriate Alternatives to Animal-Based Products?" Journal of Nutrition 151, no. 1 (2020): 3–4. http://dx.doi.org/10.1093/jn/nxaa351.

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Saranov, I. A., O. B. Rudakov, and K. K. Polansky. "Differential scanning calorimetry of cocoa butter and chocolate glaze." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 2 (2020): 154–60. http://dx.doi.org/10.20914/2310-1202-2020-2-154-160.

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Nowadays there is a wide market for cocoa butter equivalents, substitutes and improvers for the confectionery and dairy industries. An urgent task is the development of operational instrumental methods for cocoa butter and its substitutes quality control. Thermophysical parameters are among the most important characteristics of the fat phase for the food technology. Differential scanning calorimetry (DSC) is becoming one of the most promising methods for analytical control of fat and oil products. Thermophysical data (temperatures of the maximums of endothermic peaks and their areas) for cocoa

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Antoshchenkova, Vitalina, and Yuliia Kravchenko. "CURRENT TRENDS IN MILK PRODUCTION AND CONSUMPTION IN THE WORLD IN THE CONDITIONS OF GLOBALIZATION." Economic Analysis, no. 32(2) (2022): 7–14. http://dx.doi.org/10.35774/econa2022.02.007.

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Introduction. The article analyses current trends in milk production and consumption in the world, taking into account the latest factors of product competitiveness in the global milk market and the growing interest of consumers in plant substitutes for animal milk. According to the Food and Agriculture Organization of the United Nations, world dairy production continues to grow, with Asia experiencing the largest increase since 2019. The next decade will create great opportunities for the dairy industry in the world. The increase in demand will be accelerated by the globalization of the indus

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Popescu, Liliana. "EFFECTS OF NATURAL BIOACTIVE COMPOUNDS ON MICROBIAL SAFETY AND QUALITY OF DAIRY PRODUCTS." Journal of Engineering Science XXVIII, no. 2 (2021): 149–60. http://dx.doi.org/10.52326/jes.utm.2021.28(2).13.

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Dairy products are susceptible to contamination by foodborne pathogenic and spoilage microorganisms, which can result to a reduced shelf life of products as well as risks to the consumers’health. This determines the possible use of preservatives in the manufacturing process of dairy products. Consumers require healthy food, free of synthetic preservatives, looking for natural alternatives to ensure food safety. Just for this reason, natural ingredients are receiving increasing attention as substitutes for synthetic additives. Currently, research is focusing on the identification of natural ant

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Szparaga, Agnieszka, Sylwester Tabor, Sławomir Kocira, et al. "Survivability of Probiotic Bacteria in Model Systems of Non-Fermented and Fermented Coconut and Hemp Milks." Sustainability 11, no. 21 (2019): 6093. http://dx.doi.org/10.3390/su11216093.

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This study aimed at determining the survivability of probiotic bacteria cultures in model non-dairy beverages subjected or not to the fermentation and storage processes, representing milk substitutes. The experimental material included milks produced from desiccated coconut and non-dehulled seeds of hemp (Cannabis sativa L.). The plant milks were subjected to chemical and microbiological evaluation immediately after preparation as well as on day 7, 14, and 21 of their cold storage. Study results proved that the produced and modified plant non-dairy beverages could be the matrix for probiotic b

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Santos, Grazielle Gebrim, and Mara Reis Silva. "[NO TITLE AVAILABLE]." Food Science and Technology 32, no. 3 (2012): 621–28. http://dx.doi.org/10.1590/s0101-20612012005000069.

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The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo and the following sugar substitutes: Lactitol and Splenda. All formulations were subjected to physical, chemical, and microbiological analyses and evaluated by acceptability tests. In the sensory analysis, it was observed a larger acceptance of the formulations containing Selecta Light (SL) and the combination of Litesse, Lactiol, and Splenda (LLS)

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Kuczka, Natalia, Agata Kiciak, and Marek Kardas. "Jakość sensoryczna mleka i jego roślinnych substytutów a preferencje żywieniowe wybranej grupy studentów." Journal of Life and Medical Sciences 2(36)/2023 (June 5, 2024): 41–50. https://doi.org/10.5281/zenodo.10622385.

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Dairy products and its plant-based substitutes belong to the group of food products that are essential in everyone’s nutrition. Nowadays, plant-based substitutes for cow milk can be used as alternative products ingested on a daily basis, substituting animal products in the diet. The main objective of the study was to assess product consumption preferences and to analyse the sensory quality of milk and its plant-based substitutes among students of Dietetics at the Medical University of Silesia in Katowice. The study evaluated the intensity of the applied functional characteristics such as

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Amir, Azhar, Tanda S. S. Panjaitan, Yudi Adinata, et al. "Microalgae Application in Ruminants Feeds on The Production and Quality of Meat and Milk: A Review." IOP Conference Series: Earth and Environmental Science 1360, no. 1 (2024): 012011. http://dx.doi.org/10.1088/1755-1315/1360/1/012011.

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Abstract Research focusing on microalgal as an alternative source of protein and fat in ruminant feed shows a growing trend. Microalgae are rich in carbohydrates, proteins, fats, amino acids, vitamins, minerals, and carotene. Ruminants can digest the cell walls of microalgae, positively affecting their health, growth, metabolism, reproduction, production, and product quality. This paper introduces the latest review of microalgae on ruminant feed and its effect on performance, production, and quality of meat and milk. The results showed that using microalgae does not increase milk production in

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Myhan, Ryszard, Tomasz Jeliński, Ireneusz Białobrzewski, Jadwiga Sadowska, and Ewelina Jachimczyk. "The effect of milk fat substitution on the rheological properties of Edam-type cheese." European Food Research and Technology 246, no. 12 (2020): 2443–50. http://dx.doi.org/10.1007/s00217-020-03587-9.

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AbstractIn cheese-like products, milk components (in particular fat) are partially or completely replaced with non-dairy substitutes. An attempt was made in this study to determine whether Edam-type cheese can be distinguished from its substitute, where milk fat was replaced with palm oil, based on rheological properties. The rheological properties of Edam cheese and its substitute were analyzed during a 16-week ripening period, based on the results of a stress-relaxation test. The values of the rheological parameters were estimated with the use of the generalized Maxwell model and a non-linea

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Boychenko, Anton D., Valentina M. Bachinskaya, and Yulia V. Petrova. "THE EFFECT OF WHOLE MILK SUBSTITUTE NUTRILACTPRO ON THE CLINICAL, MORPHOLOGICAL AND BIOCHEMICAL BLOOD PARAMETERS OF CALVES OF THE DAIRY GROWING PERIOD." Problems of veterinary sanitation, hygiene and ecology 3, no. 51 (2024): 459–65. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202403021.

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In modern large-scale animal husbandry, there is a tendency to switch from drinking whole milk to calves to using its substitutes. Manufacturers of whole milk substitutes are constantly improving its formulas to achieve the best growth and development of calves during the dairy period. One of the newest products in this direction is the Nutrilactpro product line, developed by Rusagro Group of companies. In this study, the effect of Nutrilactpro on the clinical, morphological and biochemical parameters of calves' blood was studied. The experiment was conducted in the summer of 2022 in the Mosco

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Gerstein, Dana, Christopher Cifelli, Sanjiv Agarwal, and Victor Fulgoni. "Contribution of Dairy Foods to Energy and Nutrient Intake in Infants’ and Toddlers’ Diets, 4–23 Months of Age: An Analysis of NHANES 2013–2016 Data." Current Developments in Nutrition 4, Supplement_2 (2020): 995. http://dx.doi.org/10.1093/cdn/nzaa054_067.

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Abstract Objectives The objective of this study was to determine the contribution of total dairy, milk, cheese, and yogurt to energy and nutrient intake in infants’ and toddlers’ diets, age 4–23 months, using the most recent data from the National Health and Nutrition Examination Survey (NHANES) 2013–2016. Methods Data from NHANES 2013–2014 and 2015–2016 for subjects 4 months to less than 24 months of age was used with exclusions for consumers of human milk and those with incomplete data. Nutrient intakes from total dairy, milk (milk, flavored milk, dairy drinks, and substitutes), cheese, and

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Popescu, Liliana. "EFFECTS OF NATURAL BIOACTIVE COMPOUNDS ON MICROBIAL SAFETY AND QUALITY OF DAIRY PRODUCTS." Journal of Engineering Science XXVIII (2) (June 16, 2021): 149–60. https://doi.org/10.52326/jes.utm.2021.28(2).13.

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Dairy products are susceptible to contamination by foodborne pathogenic and spoilage microorganisms, which can result to a reduced shelf life of products as well as risks to the consumers’health. This determines the possible use of preservatives in the manufacturing process of dairy products. Consumers require healthy food, free of synthetic preservatives, looking for natural alternatives to ensure food safety. Just for this reason, natural ingredients are receiving increasing attention as substitutes for synthetic additives. Currently, research is focusing on the identification of natur

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Tziva, Maria, Agni Kalfagianni, Simona Negro, and Marko Hekkert. "Plant-based protein products in the news: Mind the gap between innovation and public discourses." PLOS Sustainability and Transformation 2, no. 1 (2023): e0000044. http://dx.doi.org/10.1371/journal.pstr.0000044.

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Markets for plant-based protein products are experiencing unprecedented growth. However, the extent to which the wider diffusion of plant-based protein products is beneficial to human and planetary health is still a contested issue in public discourses. The study of media frames for plant-based protein products can serve as a basis for approaches of technology assessment, which aim to inform actors involved in innovation processes of important aspects of diffusion, including controversy and unexpected risks regarding societal reactions. In this paper, we conduct a frame analysis of three U.K.

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Терещук, Любовь, Lyubovʼ Tereshchuk, Ксения Старовойтова, and Ksenia Starovoytova. "Enzymatic Reetherification in the Production of Butterfat Substitutes." Food Processing: Techniques and Technology 49, no. 2 (2019): 270–80. http://dx.doi.org/10.21603/2074-9414-2019-2-270-280.

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Enzymatic reetherification of fats has numerous technological and economic advantages, which makes its large-scale implementation highly efficient. Unlike chemical modification, enzymatic reetherification demonstrates a greater specificity, typical of the catalytic action of lipase, and a higher controllability. Lipases with positional specificity cause redistribution of fatty acids to occur only in extreme provisions of triglycerides. In addition, this method is 1.5 times lower than hydrogenation of fats. The authors used the facilities of an innovative laboratory provided by JSC Eurasian Foo

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Phipps, R. H., J. D. Sutton, B. A. Jones, D. Allen, and W. J. Fisher. "The effect of mixed forage diets on feed intake and milk production of dairy cows." Proceedings of the British Society of Animal Production (1972) 1993 (March 1993): 21. http://dx.doi.org/10.1017/s0308229600023503.

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In many parts of Europe complementary forage crops such as maize silage, fodder beet and whole crop cereals have been widely used in dairy cow ration. In France, Germany and Holland, over 2.5 million hectares of maize are grown for silage, while in Denmark fodder beet and whole crop cereals are an integral part of most dairy cow rations. With the introduction of milk quota many farmers in the UK tried to maintain margin/litre by placing greater reliance on high quality home produced forage. On many grassland farms this strategy met with limited success as grass silage is often an unpredictable

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Tang, Qi, Yrjö H. Roos, and Song Miao. "Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties." Foods 12, no. 2 (2023): 368. http://dx.doi.org/10.3390/foods12020368.

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Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due to their suitable functionality and nutritional value. This study was designed to compare the structural and functional responses of different plant protein isolates (soy, pea, lentil, and chickpea) with two commonly used dairy protein (whey protein isolates and sodium caseinate) under different pH treatments (pH 3.0, 5.0, 7.0, and 9.0). The results showed that pH had a different alteration on the structural, surface properties and functional properties of plant and dairy proteins. Plant protein ge

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Tomasevic, I., BG Solowiej, V. Djordjevic, D. Vujadinovic, and I. Djekic. "Attitudes and beliefs of Eastern European meat consumers–a review." IOP Conference Series: Earth and Environmental Science 854, no. 1 (2021): 012098. http://dx.doi.org/10.1088/1755-1315/854/1/012098.

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Abstract Eastern European consumers are traditional meat eaters who are still not looking forward in order to substitute their traditional meat-based dishes with meat analogues or their substitutes. In general, vegetarianism is in its infancy if we do not take into account Lenten fasting, the period of the year when in Orthodox countries of Eastern Europe one can find food not containing meat, dairy and eggs, widely available. Chicken meat is the most frequently consumed type of meat, and it is preferred because it is easy to prepare. Eastern European meat consumers believe that meat from cast

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Alzahrani, Fawzih, Taiwo O. Akanbi, Christopher J. Scarlett, and Alberta N. A. Aryee. "The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress." Processes 12, no. 4 (2024): 634. http://dx.doi.org/10.3390/pr12040634.

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The use of edible oils and fats in dairy products is becoming increasingly important in the food industry because of their complementary functional properties. Most of these products are produced using food-grade enzymes as processing aids because processes involving enzymes are considered mild and environmentally friendly for regulatory purposes. The poor stability and recovery of enzymes in their native state limit their performance, and to enhance their activity, stability, and reusability, enzymes are often immobilised—a process that involves attaching them to a solid support. Additionally

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DEBOER, H., R. R. HACKER, S. LEESON, and V. WAGEMANS. "FISH PROTEIN CONCENTRATE (CONMAR 80) OR REFINED SOY FLOUR AS SUBSTITUTES FOR SKIM MILK POWDER IN CALF MILK REPLACERS." Canadian Journal of Animal Science 68, no. 4 (1988): 1155–61. http://dx.doi.org/10.4141/cjas88-131.

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A new commercial hexane-extracted fish meal, Conmar 80, (80% CP) and soy flour were used as protein sources in milk replacer diets for young dairy calves. Three milk replacers, identical in composition except for the diet protein source, were offered in two experiments to Holstein Friesian male calves. The three treatments were: 50% skim milk (SM), 27% whey (W); 22% SM, 47% W, 9% Conmar 80; and 22% SM, 42% W, 15% soy flour. The first experiment compared calf performance parameters and a second experiment compared digestibility parameters for the three diets. A total of 132 Holstein calves were

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Adam, Abdulkareem, Salwa Aly, Mena Saad, Rasha M.H. Sayed-ElAhl, and Aml S. Ibrahim. "Diversity of Toxigenic Molds and Aflatoxins in Different Varieties of Dairy Products and its Substitutes." Egyptian Journal of Veterinary Sciences 56, no. 13 (2025): 141–53. https://doi.org/10.21608/ejvs.2025.368109.2699.

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Craig, Winston J., Virginia Messina, Ian Rowland, et al. "Plant-Based Dairy Alternatives Contribute to a Healthy and Sustainable Diet." Nutrients 15, no. 15 (2023): 3393. http://dx.doi.org/10.3390/nu15153393.

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Plant-based foods are increasing in popularity as more and more people are concerned about personal and planetary health. The consumption of plant-based dairy alternatives (PBDAs) has assumed a more significant dietary role in populations shifting to more sustainable eating habits. Plant-based drinks (PBDs) made from soya and other legumes have ample protein levels. PBDs that are appropriately fortified have adequate levels of important vitamins and minerals comparable to dairy milk. For the PBDs examined, the greenhouse gas emissions were diminished by 59–71% per 250 mL, and the land use and

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Medici, Elphee, Winston J. Craig, and Ian Rowland. "A Comprehensive Analysis of the Nutritional Composition of Plant-Based Drinks and Yogurt Alternatives in Europe." Nutrients 15, no. 15 (2023): 3415. http://dx.doi.org/10.3390/nu15153415.

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Concerns for human and planetary health have led to a shift towards healthier plant-based diets. Plant-based dairy alternatives (PBDA) have experienced exponential market growth due to their lower environmental impact compared to dairy products. However, questions have arisen regarding their suitability as dairy substitutes and their role in food-based dietary guidelines (FBDG). Our study aimed to analyse the nutritional profiles of leading PBDA across Europe and compare them with their dairy counterparts. We examined the nutritional profiles of 309 unflavoured PBDA representing the European m

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Hamioud, Aya, Farida Benmeziane, and Lynda Djermoune-Arkoub. "Chickpea milk: nutritional profile, functional characteristics, bioactive compounds, and quality enhancement: A comprehensive review." Food and Feed Research, no. 00 (2025): 66. https://doi.org/10.5937/ffr0-53776.

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The prevalence of cow's milk allergies and lactose intolerance has been growing alongside the evolution of bovine milk consumption and production; consequently, the itching need for an alternative has been the subject of many studies and a growing trend in the milk industry. Plant-based milks have emerged as the most popular and suitable substitutes; they are beverages extracted from cereals, pseudo-cereals, legumes, nuts or seeds. Legumes, due to their high protein content have proven to be one of the successful options. One such legume is chickpea, which not only boasts rich protein content

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