Relevant bibliographies by topics / Falsification of dairy products

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Falsification of dairy products'

Author: Grafiati
Published: 28 May 2022
Last updated: 30 July 2025

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Journal articles on the topic "Falsification of dairy products"

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Slozhenkina, M. I., L. V. Matveeva, A. M. Fedotova, and E. A. Mosolova. "The problems of falsification of dairy products." Agrarian-And-Food Innovations 9 (March 25, 2020): 66–73. http://dx.doi.org/10.31208/2618-7353-2020-9-66-73.

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Samigullin, D. I., A. M. Ezhkova, R. A. Volkov, and V. O. Ezhkov. "FATTY ACID COMPOSITION OF DAIRY PRODUCTS AT THEIR MODIFICATION (FALSIFICATION)." Scientific Notes Kazan Bauman State Academy of Veterinary Medicine 246, no. 2 (2021): 194–97. http://dx.doi.org/10.31588/2413-4201-1883-246-2-194-197.

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The article presents research on the fat of chicken, goose, lamb, beef, sour cream and a milk-containing product with a milk fat substitute, produced using sour cream technology. There is a tendency towards the absence in the composition of a milk-containing product with a milk fat substitute, butyric, nylon, capric, caprylic, decenoic acids. Fatty acids are also absent in chicken, lamb, beef and goose fats, which makes it possible to exclude the use of these fatty acids in the production of a milk-containing product.
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Sybіrna, Roma, Andriy Sybirnyy, and Zoriana Hrytsak. "Legislative Requirements for Detection of Milk Counterfeit in Ukraine." Visnik Nacional’nogo universitetu «Lvivska politehnika». Seria: Uridicni nauki 12, no. 46 (2025): 270–77. https://doi.org/10.23939/law2025.46.270.

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The article, based on scientific literature, expert research and current legislation of Ukraine, analyzes the concept and content of falsification of goods, in particular milk, during the examination. The features of the purpose and conduct of commodity examination in order to detect falsified dairy products are highlighted. The main methods of falsification of milk are analyzed. In particular, qualitative analysis of the determination of soda using indicators in milk, determination of the presence of biopolymers (starch, flour and others) in milk by heat treatment, as well as a qualitative me
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Reznichenko, Liudmila, Elena Nikolenko, Sergei Noskov, and Roman Shcherbinin. "Development of histological detection methods of cottage cheese falsification." BIO Web of Conferences 27 (2020): 00098. http://dx.doi.org/10.1051/bioconf/20202700098.

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Information falsification of fermented milk products is a consumer fraud using inaccurate or distorted product information. The purpose of falsification is to obtain illegal profits by reducing the production cost as a result of the unauthorized replacement of qualitative biological value of raw materials with less valuable. Most modern methods of falsification, one way or another, are restricted to changes in technology, the use of cheap raw materials and the subsequent bringing of physicochemical indicators to the established requirements of regulatory documents. The production and realizati
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MUDRAK, Ruslan. "ECONOMIC ACTIVITY OF MILK PROCESSING ENTERPRISES IN FOOD INDUSTRY OF UKRAINE." Ukrainian Journal of Applied Economics 5, no. 1 (2020): 388–96. http://dx.doi.org/10.36887/2415-8453-2020-1-45.

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Introduction. An integral part of a complete human diet, especially in children and the elderly, is the consumption of dairy products that contain essential nutrients in such quantities and forms that are no longer found in any other food - milk protein and fat, lactose, lactic acid bacteria, enzymes, minerals, vitamins A and D, etc. Dairy industry is an extremely important sector of social production, which performs not only an important economic function. Purpose. Research of features of economic activity of milk processing enterprises in the food industry of Ukraine. Results. The article co
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Sovová, Tereza, Barbora Křížová, Ladislav Kučera, and Jaroslava Ovesná. "Detecting soybean and milk in dairy and soy products with post-PCR high resolution melting assays." Czech Journal of Food Sciences 38, No. 4 (2020): 209–14. http://dx.doi.org/10.17221/125/2020-cjfs.

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We have developed and validated post-PCR (polymerase chain reaction) high resolution melting (HRM) based assays that allow identifying the presence of two major allergenic foods – soybean and bovine milk – in food products. A new set of primers for PCR was developed for detection of the gene encoding the soybean protein lectin. The assay was validated using reference samples and used for the analysis of artificially prepared mixed samples of dairy and soy products of different matrices, as well as of real products available in the market (spray creams). The limits of detection (LODs) of the so
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Ибрагимова, Н. А., and А. М. Агапкин. "On the issue of identification and detection of falsification of milk and dairy products." Экономика и предпринимательство, no. 8(145) (January 19, 2023): 936–39. http://dx.doi.org/10.34925/eip.2022.145.8.189.

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Оптимизация контроля качества молочной продукции остается актуальной проблемой. Постепенно, наряду с традиционными методами анализа, которые занимают много времени, требуют химических реагентов и предварительной пробоподготовки, все больше внедряются экспресс-анализаторы. Optimization of quality control of dairy products remains an urgent problem. Gradually, along with traditional methods of analysis, which take a lot of time, require chemical reagents and preliminary sample preparation, ex-press analyzers are being introduced more and more.
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Lyasota, V., N. Bogatko, N. Bukalova, et al. "Safety and quality of sweet and cream oil of various domestic manufacturers and determining its falsification." Naukovij vìsnik veterinarnoï medicini, no. 1(173) (June 24, 2022): 33–42. http://dx.doi.org/10.33245/2310-4902-2022-173-1-33-42.

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The entry of domestic products into European markets has set Ukrainian entrepreneurs the task - to increase their production, ensure safety, quality and competitiveness. The purpose of the study is to assess the safety and quality of sweet butter obtained from various domestic producers, and to determine its falsification by the generally accepted method and the developed patented express method. The object of the study was the assessment of organoleptic, physicochemical, microbiological parameters and falsification of sweet butter obtained from various milk processing enterprises of Ukraine:
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Ishchuk, Svitlana, and Olena Lyakhovska. "Development of dairy productions in the regions of Ukraine: raw material aspect." Regional Economy, no. 1(95) (2020): 42–51. http://dx.doi.org/10.36818/1562-0905-2020-1-5.

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The production of milk and dairy products is a significant segment of the domestic food industry with a share of 14% in its structure. During 2014-2019, the volume of dairy production in Ukraine decreased by 15.68%, which caused the loss of 5 positions in the world ranking by this indicator. The purpose of the article is to determine the development potential of dairy production in Ukraine in the regional context based on the raw material supply. According to the results of the research, higher efficiency of agricultural enterprises (the share of which in the structure of raw milk production i
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Pivnenko, E. A., L. E. Mekhantieva, and A. V. Platunin. "Problematic issues of rationing and identification of the fat phase of dairy products." Sanitarnyj vrač (Sanitary Doctor), no. 1 (January 19, 2024): 65–72. http://dx.doi.org/10.33920/med-08-2401-06.

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The purpose of the work: to identify problematic issues of rationing and detection of adulteration of milk and dairy products with fats of non-dairy origin of the fat phase and to propose ways to improve the rationing and application of methods of quality control of milk and dairy products in the practice of control and supervisory measures. To obtain the necessary data, legislative, regulatorytechnical and regulatory — methodological documentation, scientific publications and dissertations for the period from 2018 to 2023 were used. It has been established that at present, the detection of fa
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Dissertations / Theses on the topic "Falsification of dairy products"

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Мінаєва, Ю. А., та Л. П. Сидорова. "Ідентифікація транс-ізомерів жирних кислот в маслах та спредах". Thesis, Сумський державний університет, 2018. http://essuir.sumdu.edu.ua/handle/123456789/67695.

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Останнім часом на ринку України присутня значна кількість фальсифікованої продукції. Найчастіше фальсифікують молочні продукти. Для цього використовують гідрогенізовані рослинні жири, які вміщують у своєму складі жирні кислоти у формі транс-ізомерів. Сучасні дослідження показують, що транс-ізомери жирних кислот (ТІЖК) не засвоюються в нашому організмі природним біологічним шляхом. Накопичуючись в організмі людини, знижують імунітет, порушують роботу ферментів, клітинних мембран.
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Wang, Hong. "Properties of docosahexaenoic acid-enriched dairy products." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/MQ51106.pdf.

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Wang, Xiaohong. "Price transmission asymmetries in United States dairy products." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 87 p, 2007. http://proquest.umi.com/pqdlink?did=1251903891&Fmt=7&clientId=79356&RQT=309&VName=PQD.

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Walsh, Marie K. "Measurement of Proteins in Milk and Dairy Products." DigitalCommons@USU, 1988. https://digitalcommons.usu.edu/etd/5360.

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The purpose of this study was to develop a short, easy procedure to measure five major proteins in milk and to detect concentrations of added protein to dairy products. Combinations of casein or whey protein with nonfat-dry milk were made with concentration ratios from 0:10 to 10:0. Similar mixtures of defatted goat milk with defatted cow milk were prepared. Samples were hydrolyzed in 6 N HCl at 145°C for 4 h and analyzed for amino acid composition. Multiple regression equations were derived to estimate the relative content of whey protein or casein added to nonfat-dry milk and goat milk added
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LACIVITA, VALENTINA. "New technologies for sanitization of fresh dairy products." Doctoral thesis, Università di Foggia, 2017. http://hdl.handle.net/11369/361913.

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L’utilizzo di tecnologie non termiche per la conservazione degli alimenti (campi elettrici pulsati, luce pulsata, luce UV, irradiazione, ultrasuoni) potrebbe rappresentare una strategia alternativa per aumentare la stabilità dei prodotti freschi. Differenti studi sono stati riportati sull’utilizzo di queste tecnologie su vari alimenti (frutta, verdura, carne cruda e pesce, succhi di frutta e latte), ma pochissime informazioni sul Fiordilatte sono disponibili. Sulla base di queste considerazioni, potrebbe essere interessante valutare l'efficacia di queste tecnologie non termiche sul Fiordilatte
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Wang, Jing. "Supplying cow's milk and soy milk to Beijing : a developmental dilemma /." Access Digital Full Text version, 1989. http://pocketknowledge.tc.columbia.edu/home.php/bybib/10857412.

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Parker, Amanda Jane. "Deregulating and developing dairy-food chain relationships : implications for farm business management in south east Queensland /." St. Lucia, Qld, 2002. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16816.pdf.

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Andriamanjay, Eric. "An econometric analysis of the consumer demand for dairy products in Canada 1968-1982 /." Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=61840.

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Skolrud, Tristan Del. "A Fourier analysis of the U.S. dairy industry." Pullman, Wash. : Washington State University, 2009. http://www.dissertations.wsu.edu/Thesis/Summer2009/t_skolrud_072009.pdf.

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Thesis (M.A. in economics)--Washington State University, August 2009.<br>Title from PDF title page (viewed on Sept. 15, 2009). "School of Economic Sciences." Includes bibliographical references (p. 18-20).
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Hartling, Ivan Grant. "Influence of bacteria on menaquinone concentrations in fermented dairy products." Thesis, University of British Columbia, 2017. http://hdl.handle.net/2429/62654.

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Menaquinones (MK’s) are a form of vitamin K, supplementation with which has been shown to provide health benefits by reducing arterial calcification and improving bone density. Fortifying MK’s in foods may provide the health benefits associated with MK’s to the general population. This study aimed to increase the amount of MK’s in yogurt, which typically contains very little MK’s, by co-fermenting milk with both typical yogurt bacteria and bacteria known to produce MK’s in cheese and natto. A LC-MS/MS method was first developed to measure MK’s as well as all other fat-soluble vitamins. The LC-
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Books on the topic "Falsification of dairy products"

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Canada, Industry Science and Technology Canada. Dairy products. Industry, Science and Technology Canada, 1992.

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Canada. Industry, Science and Technology Canada. Dairy products. Industry, Science and Technology Canada, 1988.

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A, Leatherhead Food R. Dairy products. Leatherhead Food R.A., 1995.

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Coleman, Jonathan Roger. Dairy products. Office of Industries, U.S. International Trade Commission, 1998.

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Coleman, Jonathan R. Dairy products. Office of Industries, U.S. International Trade Commission, 1998.

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Kalz, Jill. Dairy products. Smart Apple Media, 2003.

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Coleman, Jonathan R. Dairy products. Office of Industries, U.S. International Trade Commission, 1998.

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Publications, Market Assessment, ed. Dairy products. BLA Group, 1992.

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Cooper, Jason. Dairy products. Rourke Publications, 1997.

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Tamime, Adnan, ed. Probiotic Dairy Products. Blackwell Science Ltd, 2006. http://dx.doi.org/10.1002/9780470995785.

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Book chapters on the topic "Falsification of dairy products"

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Boylston, Terri D. "Dairy Products." In Food Biochemistry and Food Processing. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.ch23.

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Gordon, J. "Dairy Products." In Food Industries Manual. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2099-3_3.

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Duveen, Michael. "Dairy products." In Handbook of Organic Food Processing and Production. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2107-5_7.

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Vieira, Ernest R. "Dairy Products." In Elementary Food Science. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_15.

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Ottogalli, Giorgio, and Giulio Testolin. "Dairy Products." In The Mediterranean Diets in Health and Disease. Springer US, 1991. http://dx.doi.org/10.1007/978-1-4684-6497-9_7.

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Miller, Richard K. "Dairy Products." In Industrial Robot Handbook. Springer US, 1989. http://dx.doi.org/10.1007/978-1-4684-6608-9_63.

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Ranken, M. D., R. C. Kill, and C. Baker. "Dairy Products." In Food Industries Manual. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1129-4_3.

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Holdsworth, J. E., and S. J. Haylock. "Dairy products." In Physico-Chemical Aspects of Food Processing. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4613-1227-7_11.

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Munjanja, Basil K., and Anna T. D. Gowera. "Dairy Products." In Spectroscopic Methods in Food Analysis. CRC Press, 2017. http://dx.doi.org/10.1201/9781315152769-21.

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Owusu-Apenten, Richard, and Ernest Vieira. "Dairy Products." In Elementary Food Science. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-65433-7_18.

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Conference papers on the topic "Falsification of dairy products"

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Samková, Eva, Simona Janoušek Honesová, Karolína Reindl, and Jan Bárta. "PRODUKTY LNĚNÝCH SEMEN V MLÉČNÝCH VÝROBCÍCH / THE FLAXSEED PRODUCTS IN DAIRY PRODUCTS." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0318.

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Bendelja Ljoljić, Darija, Iva Dolenčić Špehar, Ivica Kos, Nataša Hulak, and Ivan Vnučec. "LACTOSE-FREE DAIRY PRODUCTS: A GROWING MARKET AND NUTRITIONAL ADVANTAGES." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0041.

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N, Baluprithviraj K., Kalavathi Devi T, Madhan Mohan M, Dharuhn B. V, Madhusuthan C, and Jaidharun R. "IoT Integrated Quality Checking and Stage Classification for Dairy Products." In 2024 5th International Conference on Data Intelligence and Cognitive Informatics (ICDICI). IEEE, 2024. https://doi.org/10.1109/icdici62993.2024.10810910.

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Maiwald, Martin, Kay Sowoidnich, André Müller, and Bernd Sumpf. "Shifted excitation Raman difference spectroscopy for the analysis of milk and dairy products." In Photonic Technologies in Plant and Agricultural Science II, edited by Dag Heinemann and Gerrit Polder. SPIE, 2025. https://doi.org/10.1117/12.3042587.

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Petrokolou, Alexandra, Satyajeet Sheetal Bhonsale, Jan FM Van Impe, and Efstathia Tsakali. "Machine Learning Applications in Dairy Production." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.109074.

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The Fourth Industrial Revolution (Industry 4.0) brings a new chapter at dairy sector. Dairy 4.0 technologies are based on Big Data Analysis, Internet of Things, Robotics and Machine Learning. The usage of smart technologies to processing and analyzing complicated massive data has a significant impact in automation, optimization, functional costs and innovation. Artificial Intelligence tools are applied from dairy farms and production lines � including packaging- to supply chain. The aim of this paper is to demonstrate the most used applications of Machine Learning in dairy production so as to
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Feng, Yuyu, Jing Zhang, Xufang Zhang, and Boyan Sun. "Research on Interdigitated Electrode Biosensor in the Screening of Aflatoxin M1 in Dairy Products." In 2025 5th International Conference on Sensors and Information Technology (ICSI). IEEE, 2025. https://doi.org/10.1109/icsi64877.2025.11009730.

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Lopez, C., V. Briard-Bion, B. Camier, and J. Y. Gassi. "Supramolecular Organisation of Fat in Dairy Products." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060438.

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"Determination of Sodium Benzoate in Dairy Products." In 2018 3rd International Conference on Life Sciences, Medicine, and Health. Francis Academic Press, 2018. http://dx.doi.org/10.25236/iclsmh.18.034.

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Bahteev, Yu D., M. R. Bahteeva, G. Yu Kuryaeva, and A. A. Tuskov. "Modeling the Optimal Range of Dairy Products." In International Conference on Economics, Management and Technologies 2020 (ICEMT 2020). Atlantis Press, 2020. http://dx.doi.org/10.2991/aebmr.k.200509.027.

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Bairamov, M. T. "Prospects for the competitiveness of dairy products." In Наука России: Цели и задачи. НИЦ «Л-Журнал», 2018. http://dx.doi.org/10.18411/sr-10-12-2018-32.

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Reports on the topic "Falsification of dairy products"

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Best, D. E., and K. C. Vasavada. Freeze concentration of dairy products Phase 2. Final report. Office of Scientific and Technical Information (OSTI), 1993. http://dx.doi.org/10.2172/197141.

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Nemska, Veronica, Nelly Georgieva, Jeny Miteva-Staleva, Ekaterina Krumova, and Svetla Danova. Antifungal Activity of Lactobacillus spp. from Traditional Bulgarian Dairy Products. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, 2019. http://dx.doi.org/10.7546/crabs.2019.12.10.

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Tao, W., M. G. Pikkemaat, S. Sasse, R. Wegh, and E. D. van Asselt. The use of grey zone products at the dairy farm. Wageningen Food Safety Research, 2023. http://dx.doi.org/10.18174/586330.

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Mykhailenko, Olha. Adulteration of rose (Rosa × damascena) essential oil. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, 2024. https://doi.org/10.59520/bapp.bapb/yphq8430.

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The main aim of the current bulletin is to provide modern and up-to-date information on the possible falsification/adulteration of the essential oil (EO) of damask rose (Rosa × damascena Mill.) flowers by synthetic and natural components. The EO, rose water (hydrosol), concrete (produced by extracting fresh rose blossoms with hexane), and absolute (the ethanol extract of rose concrete) are the main products of the damask rose. This bulletin may serve as a guide for quality control personnel, the international herbal products, cosmetic, perfumery, food, and EO industries, and the extended natur
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Cessna, Jerry, Molly DelCurto, Angel Terán, and Joseph Crouse. Documentation for the USDA, Economic Research Service, Annual U.S. Dairy Sector Econometric Model. Economic Research Service, U.S. Department of Agriculture, 2023. http://dx.doi.org/10.32747/2023.8122122.ers.

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This report provides documentation for the Annual U.S. Dairy Sector Model used by the USDA, Economic Research Service (ERS). Using econometric estimation, this dynamic model provides projections for supply, demand, and prices for U.S. milk and dairy products over a 10-year period. The model provides support for U.S. dairy projections (baseline projections) published in the USDA Agricultural Projections report each year. The model is also used to provide scenario analyses related to market conditions and various Federal Government policies.
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Debons, Pascal, Nieke Westerik, Marco Streng, Monique Beun, Demewez Moges, and Frederick Kizito. School Milk Programme Learning paper : “A parent-led approach with dairy products for pre-primary and primary school children”. Wageningen Ubiversity & Research, 2024. http://dx.doi.org/10.18174/651625.

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Beckman, Jayson, Michael Johnson, Kayode Ajewole, James (James D. ). Kaufman, and Ethan Sabala. The growing demand for animal products and feed in India. U.S. Department of Agriculture, Economic Research Service, 2025. https://doi.org/10.32747/2025.9015821.ers.

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India's population and income are expected to grow steadily through the year 2050, which could lead to increased domestic demand for animal food products (e.g., meat, dairy, and eggs). While India has largely been self-sufficient in animal feed, with imports of major feed commodities remaining under 2 percent of consumption since 2000, a large amount of soybean meal was imported in 2021 when domestic prices increased relative to global prices. Other changes in relative prices could have similar effects on net imports of feed. For this study, the authors developed feed demand and supply project
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Briones, Roehlano, and Isabel Espineli. Towards Competitive Livestock, Poultry, and Dairy Industries: Consolidated Benchmarking Study. Philippine Institute for Development Studies, 2022. https://doi.org/10.62986/dp2022.20.

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This benchmarking study compares the performance of the Philippine livestock, poultry, and dairy (LPD) industries with other large LPD producers and consumers in Asia: China, Thailand, and Viet Nam, supplemented with figures from major global players. In the case of the Philippine swine industry, commercial farms’ unit cost of production is lower than that of backyard farms due to economies of scale. Moreover, the cost per unit of commercial farms in the Philippines is among the highest among the countries studied, primarily due to the higher feed and grower stock cost. As with swine, economie
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Mizrahi, Itzhak, and Bryan A. White. Uncovering rumen microbiome components shaping feed efficiency in dairy cows. United States Department of Agriculture, 2015. http://dx.doi.org/10.32747/2015.7600020.bard.

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Ruminants provide human society with high quality food from non-human-edible resources, but their emissions negatively impact the environment via greenhouse gas production. The rumen and its resident microorganisms dictate both processes. The overall goal of this project was to determine whether a causal relationship exists between the rumen microbiome and the host animal's physiology, and if so, to isolate and examine the specific determinants that enable this causality. To this end, we divided the project into three specific parts: (1) determining the feed efficiency of 200 milking cows, (2)
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Agency, Food Standards. Safety Assessment : Outcome of assessment on an application under the Novel Foods Regulation 2015/2283 as retained in UK Law for Barley Rice Protein. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.wnv790.

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An application was submitted to the Food Standards Agency in January 2021 from Evergrain, LLC, USA (“the applicant”) for the authorisation of Barley Rice Protein, a mixture of protein from barley at levels of 30-70% and rice at levels of 70-30%. The applicant intends to market the product within food categories including: bakery products, breakfast cereals, spreadable fats and dressings, grain products and pastas, snack foods, jam, marmalade and other fruit spreads, candy/confectionery, dairy and dairy imitates, dessert sauces and syrups, meat imitates, soups and soup mixes, savoury sauces, le
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