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Dissertations / Theses on the topic 'Milk product'

Author: Grafiati

Published: 18 May 2024

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1

Axelsson, Stefan. "Innovative Milk Foamer : Product Development." Thesis, Linköping University, Machine Design, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-58870.

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<p>This report presents the primary development process of an innovative milk foamer. The project is structured as the primary development process that is used at Electrolux Floor Care and Small Appliances AB, Global Primary Development and Innovation department in Stockholm, Sweden. The aim was to develop a milk foamer with innovative solutions to provide Electrolux with a unique product. The objective was to create a product that highly meets customer requirements and in the same time is feasible to develop into a selling product. All the aspects regarding a consumer product had to be consid

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2

Rogers, Sheryle Ann. "The influence of somatic cell count on milk composition and milk product quality." Thesis, Queensland University of Technology, 1986. https://eprints.qut.edu.au/35983/1/35983_Rogers_1986.pdf.

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Mastitis is the most common and economically the most important disease of dairy cattle throughout the world. However in Australia, there is an absence of scientifically based data using herd bulk milk supplies. Animals from each of two farms were divided into three groups based on milk sec and NAGase contents. Milk collected from these animals over a two year period was used to study the influence of sec (as a measure of mastitic infection) on milk composition and milk product quality. Milk compositional studies indicated that log sec was positively correlated to the NCN, BSA, chlor

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3

Pal, Pradip Kumar. "Technological and biochemical investigations in manufacturing churpi - a traditional South-East Asian milk product." Thesis, University of North Bengal, 1993. http://hdl.handle.net/123456789/1085.

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4

Solorio, Hector Alejandro. "Heat-Induced Gelation of Ultrafiltered Whole Milk Concentrate and Product Applications." DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5469.

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The heat-induced gelation properties of ultrafiltered (UF) whole milk concentrate were studied under different physical and chemical conditions. total solids concentration, homogenization pressures, heating temperatures, and heating times were found to have a positive correlation with gel strength. The addition of calcium chloride, sodium chloride, or trisodium citrate produced gels of higher strengths and textural properties than the gels obtained with non-salt-treated concentrate. Calcium chloride produced the strongest gels with a cheese-like texture and poor spreadability. Sodium chloride

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5

Jain, Noopur. "A Longitudinal Examination of the Milk and Dairy Product Intake Patterns of Infants Six Weeks to Eighteen Months of Age." University of Cincinnati / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1421921568.

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6

Obodai, Mary Amba Beedua. "Characterization of the dominant microbiota in nyarmie, a Ghanaian fermented milk product." Thesis, University of Nottingham, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435408.

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7

Glauben, Thomas, Kristin Hansen, Jens-Peter Loy, and Christoph Weiss. "Breadth and Depth of Promotional Sales in Food Retailing." Czech Academy of Agricultural Sciences, 2011. http://epub.wu.ac.at/4865/1/Glauben_etal_2011_AGRICECON_Breadth%2Dand%2Ddepth%2Dof%2Dpromotional%2Dsales.pdf.

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Temporary price reductions (sales) as a means of promotion have become an increasingly important tool in the marketing mix of food retailers around the world. This paper investigates the retailers' pricing strategy by explicitly accounting for the multi-product nature of retailing. We find that retailers systematically adjust the breadth and depth of sales over time and they respond aggressively to their rivals' promotional activities. Finally, the breadth and depth of sales are found to be substitutes in the set of the available strategies to increase the store traffic. (authors' abstract)

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8

Byrne, Robert Duane. "Assessment of dairy product quality by selective incubation and rapid techniques." Thesis, Virginia Tech, 1989. http://hdl.handle.net/10919/45943.

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<p>A study was conducted to investigate the use of bacterial numbers and metabolites for their Value in predicting potential shelf-life of pasteurized fluid milk. The study consisted of two phases. In the first phase, chemical inhibitors were evaluated for their ability to allow growth of gram-negative psychrotrophic bacteria while inhibiting growth of gram-positive organisms. Crystal violet, benzalkonium chloride, a mixture of crystal violet and benzalkonium chloride, and alkylaryl sulfonate were tested. These were incubated with milk samples separately inoculated with gram-negative a

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9

Lau, Clara Sueling. "Formulation and Physical, Chemical and Sensory Analysis of a Novel Flaxseed-enriched Milk-based Beverage to Deliver Omega-3 Fatty Acids." Diss., Virginia Tech, 2007. http://hdl.handle.net/10919/29396.

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An increased interest in functional beverages is occurring, and omega-3 fatty acids (FA) are one of the most commonly sought ingredients to fortify such beverages. Omega-3 FA produce beneficial health effects, likely due to their anti-inflammatory properties. The majority of current omega-3 FA-fortified products include marine-derived omega-3 FA sources, often producing undesired flavors due to lipid oxidation. Little research regarding incorporation of alpha-linolenic acid in functional beverage formulation has been conducted. Alpha-linolenic acid is less susceptible to oxidation and may

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10

Chen, Ming-Ju. "Factors affecting consumer acceptance and shelf life of a fermented milk flavored tomato juice product /." The Ohio State University, 1993. http://rave.ohiolink.edu/etdc/view?acc_num=osu148784331469457.

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11

Jin, Hong 1964. "Effect of high pressure treatment of milk on microbial destruction as influenced by product and process related factors." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=78390.

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The traditional way of processing milk is the application of heat to destroy undesirable microorganisms. Though heat is an effective means of doing the job, it is associated with several limitations. High pressure (HP) processing has the potential for eliminating microorganisms without affecting the natural quality of the raw material. As a result, it has become a promising technique in recent years. Many factors are reported to influence HP destruction of microorganisms, the most important ones include food composition (i.e., lipid, carbohydrate and protein contents), water activity, p

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12

Sun, Gwo-Shing. "Effect of dairy fat and milk product supplementation on plasma lipids and low-density lipoprotein metabolism in the guinea pig." Diss., The University of Arizona, 1994. http://hdl.handle.net/10150/186911.

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Effects of dairy fat composition on LDL metabolism were measured in male guinea pigs fed 15% (w/w) fat diets, either butterfat (BF) or a synthetic butter-like fat mix (SBF). Dietary groups were: whole milk powder (WM), skim milk powder-SBF (SM/S), casein-SBF (C/S), and skim milk powder-BF (SM/B). A hypocholesterolemic effect was observed in guinea pigs fed the WM (plasma cholesterol, 1.5 mmol/L) diet compared to all other diet groups (3. 1 mmol/L). Hepatic LDL receptor B(max) and K(d) values were not different between WM and SM/B diet groups. Animals fed the WM or SM/B diets had higher HMG-CoA

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13

Luo, Yiyun. "When Apology and Product Recall Is Not Enough: A Study of News Coverage of Mengniu Dairy Crisis Management Strategies In The 2008 Chinese Milk Scandal." Scholarly Repository, 2010. http://scholarlyrepository.miami.edu/oa_theses/71.

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Complex foodborne threats to public health and safe food supplies are increasing with each passing day, serving as a great challenge to food corporations today. This thesis, selecting the Mengniu Dairy milk scandal as the subject of the study, is aimed to examine how newspapers reported and evaluated Mengniu milk crisis and crisis management in the 2008 Chinese milk scandal and to provide suggestions to Mengniu Dairy's crisis management, as well as the Chinese food industry in general. It is a significant step towards exploring the crisis management strategy of a food company in a non-Wester

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14

Cleveland, Megan Ann. "The development of a novel technique to evaluate binding between probiotic bacteria and phospholipids, and the creation of a dairy-based food product rich in milk bioactives." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/473.

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Probiotic bacteria are increasingly prevalent in food and nutritional products today. These remarkable microorganisms are capable of imparting exceptional health benefits on their host, including prevention of infection by pathogens and stimulation of immune system function. Their most common mode of delivery is through dairy products (e.g. yogurt), which are also one of their preferred habitats. The interactions between probiotic bacteria and dairy systems have been studied, but are still not well discerned. There is a need for better understanding of these associations, as well as those

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15

Щерба, Л. В. "Проєктування цеху з переробки молока у фермерському господарстві на 100 корів". Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/23244.

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Щерба, Л. В. Проєктування цеху з переробки молока у фермерському господарстві на 100 корів : випускна кваліфікаційна робота : 181 «Харчові технології» / Л. В. Щерба ; керівник роботи В. М. Челябієва ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2021. – 94 с.<br>Основною метою даної роботи є проектування сучасного виробничого цеху на фермерському господарстві з виготовлення молочної продукції. У роботі висвітлено основні проблеми розвитку молочної промисловості в Україні, наведені статистичні дані, щодо кількості поголів’я великої рогатої худоби та підприємств з пере

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16

Mačiulskienė, Justina. "Lietuvos pieno sektoriaus pokyčių analizė." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2008. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2008~D_20080630_101246-59117.

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Darbo tikslas – atlikti Lietuvos pieno sektoriaus pokyčių analizę Lietuvai tapus Europos sąjungos nare. Darbe buvo tiriama Europos Sąjungos pieno rinkos, struktūrinės paramos ir rinkos organizavimo priemonių įtaka Lietuvos pieno sektoriui. Tyrimas atliktas naudojant statistinius ir matematinius duomenų analizės ir grafinio vaizdavimo, lyginamosios analizės, mokslinės literatūros analizės ir sintezės metodus. ES bendrosios rinkos atsivėrimas, struktūrinė parama ir rinkos organizavimo priemonės turėjo didžiausią poveikį Lietuvos pieno ūkių struktūriniams pokyčiams bei pieno ir pieno produktų pak

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17

Fernández, Avila Cristina. "Stability assessment of emulsions treated by ultra-high pressure homogenization and their incorporation in a uht milk-based product for delivery of conjugated linoleic acid." Doctoral thesis, Universitat Autònoma de Barcelona, 2016. http://hdl.handle.net/10803/399169.

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En els últims 10 anys s'ha incrementat la recerca en emulsions per a l'alliberament de compostos bioactius. Les emulsions convencionals d'oli-en-aigua (> 1 µm) presenten una estabilitat fisicoquímica i oxidativa insuficient; per tant, i per superar aquest problema, s'han dut a terme molts esforços en el desenvolupament de noves tecnologies. La tecnologia d'Homogeneïtzació a Ultra-Alta Pressió (UHPH) s'ha aplicat en diferents emulsions alimentàries per tal de millorar la seva estabilitat física. Per això, és necessari el desenvolupament d'emulsions UHPH d'oli-en-aigua que continguin bioactius l

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18

Borba, Karla Kaligia Silva. "Desenvolvimento e caracterização de ricota cremosa elaborada com soro de queijo coalho caprino e bovino." Universidade Federal da Paraíba, 2013. http://tede.biblioteca.ufpb.br:8080/handle/tede/4043.

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Made available in DSpace on 2015-04-17T14:49:23Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1363192 bytes, checksum: ee62e38789f57cc271f9412e2af6e956 (MD5) Previous issue date: 2013-01-25<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES<br>The ricotta cheese is a smooth flavor, obtained from the coagulation of the whey proteins in cheese with or without the addition of milk. May be fresh, creamy, aged or cured and can be consumed as cream cheese board or in combination with other ingredients in culinary dishes. The preparation of ricotta is an alternative to reusing

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19

Zhong, Carrie, and Ellinore Seybolt. "SimGas’ Biogas Milk Chiller : Challenges with applying sustainability and usability when developing for the East-Africsn mstkry from a small company in Europe." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-216979.

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SimGas B.V. is a Dutch company and is today the largest supplier of biogas systems in EastAfrica. Since 2013, SimGas has been developing a biogas-driven milk chiller in order to provide a solution to the milk spoilage problem of small-scale dairy farmers in East-Africa. In this project, a case study was conducted to identify the challenges of applying sustainability and usability in developing a product for an East-African market. In the case study, Ellinore Seybolt and Carrie Zhong, Master students of Industrial Design Engineering at KTH Royal Institute of Technology, joined the process of de

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20

Darner, Stefan, Leah Lam, and Martin Svensson. "Möjligheter och hinder vid transportkonsolidering : En väg mot cirkulär ekonomi." Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-12790.

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Idag sker många transporter med låg utnyttjandegrad vilket gör att transportkostnaden per produkt blir hög samtidigt som transporter har en negativ påverkan på miljön. Genom att konsolidera transporter kan utnyttjandegraden av transporterna öka. Ökad utnyttjandegrad kan även hjälpa företagen att gå mot cirkulär ekonomi där målet är att utnyttja resurserna maximalt. För små och medelstora företag kan det dock vara svårt att bygga upp samarbeten med andra företag. Dessa företag möter olika möjligheter och hinder vid implementering av transportkonsolidering, därför kommer denna studien identifier

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21

Crielly, Williamson Elaine M. "Studies on the Bacillus flora of milk and milk products." Thesis, Glasgow Caledonian University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308117.

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22

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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23

Kocourková, Hana. "Charakterizace mikroorganismů v jogurtech a probiotických výrobcích." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2008. http://www.nusl.cz/ntk/nusl-216354.

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Zvýšená konzumace fermentovaných mléčných výrobků v posledních letech vede k zavádění nových výrobků na trh. Funkční a probiotické produkty jsou v dnešní době také hojně rozšířeny. Cílem diplomové práce bylo posoudit mikrobiální kvalitu komerčních jogurtů a nefarmakologických probiotických výrobků. Bylo zkoumáno 24 vzorků jogurtů a 8 vzorků probiotických mléčných výrobků. Pozornornost byla zaměřena zvláště na kvantifikaci mikroorganismů v jednotlivých výrobcích a na sledování viability buněk. Většina mléčných produktů obsahovala počty odpovídající minimální požadované hodnotě 1x107cfu/ml. Nicm

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Santos, Sueli Freitas dos. "Alimento extrusado Ã base de farelo de mamona na dieta de cabras lactantes." Universidade Federal do CearÃ, 2012. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=13808.

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FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico<br>Este trabalho foi conduzido com o objetivo de avaliar o desempenho e a qualidade do leite de cabras leiteiras alimentadas com dietas contendo alimento extrusado Ã base de farelo de mamona (AEFM) na alimentaÃÃo de cabras leiteiras. Quatro grupos de cinco fÃmeas caprinas da raÃa Saanen, foram alimentadas por 34 dias com dietas diferenciadas nos nÃveis de substituiÃÃo do farelo de soja por AEFM: 0, 33, 67 e 100%. NÃo houve efeito dos tratamentos (P>0,05) sobre os nutrientes consumidos avaliados: matÃria seca (g/d, %PV, g/kg

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25

Al-Tahiri, R. "Studies on the reconstitution and recombination of milk constituents and milk products." Thesis, University of Glasgow, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.372398.

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26

Hammes, Janine. "Behavior of Swedes towards Milk Substitute Products." Thesis, Högskolan Väst, Avd för företagsekonomi, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hv:diva-8144.

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These days, milk substitute products are getting more popular and exist together with milk on the market. These substitute products are appreciated by consumers due to animal welfare, environmental or health related reasons. The purpose of the investigation was to make assumptions about the future situation of farmers and which demographic, personal, sociological, cultural and psychological determinants have an impact on Swedish consumers purchasing substitute products. The proposed methodology to reveal the impact of those factors was a qualitative research. Ten semi-structured interviews wit

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27

Chen, Xingjun. "Utilization of skim milk powder in pasta." Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=61862.

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28

van, Aardt Marleen. "Controlled Release of Antioxidants via Biodegradable Polymer Films into Milk and Dry Milk Products." Diss., Virginia Tech, 2003. http://hdl.handle.net/10919/11069.

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Residual value is defined as the price for which a used piece of equipment can be sold in the market at a particular time. It is an important element of the owning costs of equipment and needs to be estimated by equipment managers for making investment decisions. The purpose of this study is to gain insights into the residual value of selected groups of heavy construction equipment and to develop a mathematical model for its prediction. Auction sales data were collected from two online databases. Manufacturer publications and an online source provided size parameters and manufacturers suggeste

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Bradley, Dondeena G. "Riboflavin photosensitized singlet oxygen oxidation in milk products /." The Ohio State University, 1991. http://rave.ohiolink.edu/etdc/view?acc_num=osu148775817823755.

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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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31

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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32

Jayamanne, Vijith S. "Survival of probiotic Bifidobacterium spp. in fermented milk products." Thesis, University of Surrey, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435219.

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Pereira, Ana Bárbara Ferreira Neves Quatorze. "Flavonoid-cyclodextrin complexes and their incorporation in milk products." Master's thesis, Universidade de Aveiro, 2015. http://hdl.handle.net/10773/15325.

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Mestrado em Bioquímica - Bioquímica Alimentar<br>The presented work describes the inclusion of the flavonoid quercetin into β and γ cyclodextrins and the subsequent incorporation of such complexes into a dairy product — fresh cheese. The characterization of the complexes was made using various techniques, and antioxidant assays were also performed to assess their antioxidant and anti-lipid peroxidation capacity in comparison to quercetin. The incorporation of the complexes in fresh cheese resulted in the modification of some of the characteristics of the food product, having these also present

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Brauner, Cássio Cassal. "Suplementação estratégica em bovinos de corte." Universidade Federal de Pelotas, 2011. http://repositorio.ufpel.edu.br/handle/ri/2597.

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Made available in DSpace on 2014-08-20T14:38:45Z (GMT). No. of bitstreams: 1 Tese_Cassio_ Brauner.pdf: 2626721 bytes, checksum: 77ac6ea597429da5d36c2eae67ddb2a4 (MD5) Previous issue date: 2011-06-21<br>Different objectives were evaluated with different supplementation strategies procedures in beef cattle in two distinct projects. In Experiment 1, Thirty-two multiparous Angus beef cows in moderate body condition score (3 in a 1 to 5 scale) received supplementary feeding during early lactation, for a short period (35d), to determine the effect on milk production and composition and cow a

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Ranjith, H. M. P. "Assessment of some properties of calcium-reduced milk and milk products from heat treatment and other processes." Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.283635.

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Sipola, Marika. "Effects of milk products and milk protein-derived peptides on blood pressure and arterial function in rats." Helsinki : University of Helsinki, 2002. http://ethesis.helsinki.fi/julkaisut/laa/biola/vk/sipola/.

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Hansson, Kristina. "Why do Fermented Milk Products Stick to Packaging Material Surfaces?" Thesis, Linköpings universitet, Institutionen för fysik, kemi och biologi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-68877.

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Today approximately 10 % of fermented milk products stick to the packaging material inner surface, and therefore it is not possible to pour all of the dairy product from the package. This is both an economical and environmental issue. The product loss is expensive for consumer and makes recycling of package less effective. As they do not yet exist the development of packaging materials to which fermented milk products stick less, it would make it possible to both save money and protect our environment. The aim of this work was to provide knowledge and understanding of the important factors inv

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Kassam, Shinan N. "The demand for milk in British Columbia : estimation and implications." Thesis, University of British Columbia, 1991. http://hdl.handle.net/2429/29884.

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In this paper, we estimate dynamic versions of the Almost Ideal Demand System and the Linear Expenditure System in order to obtain an estimate of the demand elasticity for milk in British Columbia. This parameter has, to our knowledge, never been estimated for one province, but given the ongoning interest by the B.C. dairy industry in obtaining a larger allocation of Market Share Quota (MSQ), which is now allocated as a function of fluid milk consumption, it is timely to estimate the elasticity of demand for milk in British Columbia. Many have argued that the retail price of milk in B.C. is to

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MacDonald-McSharry, Fiona. "Aspects of occurrence of Listeria monocytogenes in milk and diary products." Thesis, University of Glasgow, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360134.

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40

Guerra, Elena <1984&gt. "Milk and dairy products: evaluation of bioactive components by analytical techniques." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6301/1/PhD_Thesis.pdf.

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Milk and dairy products are important source of bioactive compounds useful to satisfy the nutritional and physiological needs of any newborns of mammalian species and useful to guarantee adequate growth and development of infants as well as provide a complete nourishment of adults. Physico-chemical, nutritional and organoleptic properties of the main constituents and the “minor” components have a crucial role in the quality of milk and milk products. Although in the past decades dietary milk fat was often regarded as harmful for the human health, recent researches suggest that milk contains sp

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Guerra, Elena <1984&gt. "Milk and dairy products: evaluation of bioactive components by analytical techniques." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6301/.

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Milk and dairy products are important source of bioactive compounds useful to satisfy the nutritional and physiological needs of any newborns of mammalian species and useful to guarantee adequate growth and development of infants as well as provide a complete nourishment of adults. Physico-chemical, nutritional and organoleptic properties of the main constituents and the “minor” components have a crucial role in the quality of milk and milk products. Although in the past decades dietary milk fat was often regarded as harmful for the human health, recent researches suggest that milk contains sp

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Dewan, Sailendra. "Microbiological Evalution of Indigenous Fermented Milk Products of the Sikkim Himalayas." Thesis, University of North Bengal, 2002. http://hdl.handle.net/123456789/1100.

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Machado, Sandro Charopen. "Fatores que afetam a estabilidade do leite bovino." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2010. http://hdl.handle.net/10183/26095.

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Entre os anos de 2007 e 2009, no nordeste do Rio Grande do Sul, foi conduzido um estudo para avaliar a ocorrência de leite instável não ácido, fatores que afetam a estabilidade do leite bovino e a relação entre o teste do álcool e o teste de tempo de coagulação do leite. Fez-se um questionário para a tipificação das propriedades, um levantamento mensal do leite de 50 propriedades, e se analisou a acidez, coagulação na fervura e no álcool e tempo de coagulação no tanque, além da composição química, células somáticas e contagem bacteriana. Posteriormente, foi realizado um experimento avaliando d

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Gabbi, Alexandre Mossate. "Características do leite bovino produzido em sistemas de alimentação e de produção com diferentes aportes tecnológicos." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2012. http://hdl.handle.net/10183/72797.

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Com o objetivo de determinar a influência dos sistemas de produção e de alimentação sobre as características do leite, dados coletados de produtores de leite do sul do Brasil e de experimentos sobre níveis de restrição alimentar e de atendimento das exigências energéticas de vacas em lactação foram submetidos à análise de fatores principais, de correlação e médias canônicas, agrupamento e comparação de médias dos grupos. Os atributos estudados comuns em todos os sistemas foram produção leiteira diária, componentes lácteos, estabilidade do leite, peso corporal e escore de condição corporal. Na

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Rao, H. G. Ramachandra. "Studies on flux pattern and fouling of membranes during ultrafiltration of some dairy products." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.387038.

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Haratifar, Sanaz. "The stability of electro-reduced milk lipids." Thesis, Université Laval, 2009. http://www.theses.ulaval.ca/2009/25960/25960.pdf.

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Silvetti, T. "DEVELOPMENT OF INNOVATIVE TECHNIQUES FOR STUDYING MICROBIAL POPULATIONSIN MILK AND DAIRY PRODUCTS." Doctoral thesis, Università degli Studi di Milano, 2010. http://hdl.handle.net/2434/150173.

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ABSTRACT Within the complex bacterial community of traditional raw milk cheeses, lactic acid bacteria (LAB), naturally present in the milk as adventitious contaminants, play the key role in the cheese manufacture and ripening process through their acidifying, proteolytic and flavouring activities. Moreover, LAB contribute considerably to the microbial safety, since they produce organic acids and bacteriocins that extend shelf-lives of raw milk products. Numerous LAB genera and species such as Lactobacillus, Lactococcus, Streptococcus, Leuconostoc and Enterococcus are involved in these metab

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Beattie, Sally Heather. "Incidence and importance of Bacillus species in raw milk and in the dairy environment." Thesis, University of Glasgow, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363155.

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Chiang, Shin-Ying, and 姜世英. "Fluid Milk Consumption Structure and Product Attribute Perceptions." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/58490467384101705496.

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Cheng, Ya-Yu, and 鄭雅予. "The Study of Marketing Strategy for New Product of Milk Market- Kuang Chuan Healthy Benefits Milk." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/8dyks9.

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碩士<br>銘傳大學<br>企業管理學系碩士在職專班<br>101<br>Taiwan''s fresh milk market is mainly sold in refrigerated distribution of milk and flavored milk, and market share rate of the top three companies are Wei-Chuan Foods Co., Ltd, Kuang-Chuan Dairy Co., Ltd and Uni-President Enterprises Co., Ltd. In recent years, consumers expect more healthy purposes for milk beverages, so the sales volume of the functional dairy product which adds vitamins, calcium or increases nutrition absorption ability in milk have increased significantly. Kuang-Chuan Dairy Co., Ltd. main business scope is milk beverage formul

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