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Gotowe bibliografie tematyczne / Cheese

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Gotowa bibliografia na temat „Cheese”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 25 lipca 2025

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Artykuły w czasopismach na temat "Cheese"

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Kalle, Athina, Ioannis Lambropoulos, Konstantinos Bourazas, and Ioannis G. Roussis. "Antioxidant Activity and Peptide Levels of Water-Soluble Extracts of Feta, Metsovone and Related Cheeses." Applied Sciences 14, no. 1 (2023): 265. http://dx.doi.org/10.3390/app14010265.

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The purpose of the present study was to evaluate the antioxidant, anti-inflammatory activity and peptide levels of Feta cheese and other brined cheeses, and Metsovone cheese and other smoked cheeses. Feta, goat and cow cheeses are classified as brined. Feta cheese is made exclusively from ewe milk or ewe milk with the addition of a small amount of goat milk. Metsovone and other smoked cheeses are made from cow milk with a possible addition of small amounts of ewe and goat milk. The antioxidant activity was determined using Folin and FRAP assays, while the peptide content was determined using B

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YOUSEF, AHMED E., and ELMER H. MARTH. "Quantitation of Growth of Mold on Cheese." Journal of Food Protection 50, no. 4 (1987): 337–41. http://dx.doi.org/10.4315/0362-028x-50.4.337.

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Earlier work by others indicated that a mold colony grows radially at a constant rate on solid media. This concept was used in our study to develop a method for quantifying growth of mold on cheese. The ability of molds to grow on cheeses or pasteurized process cheese made with or without addition of sorbate was compared. Cheeses tested were mild Cheddar, aged Cheddar, aged-smoked Cheddar, brick and pasteurized process cheese. Pasteurized process cheeses were made from the natural cheeses by addition of water and a phosphate salt, then the mixture was heated. Some pasteurized process cheese fr

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Burgos, Laura, Nora Pece, and Silvina Maldonado. "Spreadable processed cheese using natural goat cheese ripened." Nutrition & Food Science 50, no. 6 (2019): 1001–12. http://dx.doi.org/10.1108/nfs-08-2019-0252.

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Purpose The purpose of this study was to establish the degree of ripening of natural goat cheese used as a raw material; to formulate a spreadable processed cheese with creamy consistency; and to determine the level of each process variable. Design/methodology/approach Cheeses of various ripening times were selected for the formulation through cluster analysis. The effect of the final moisture was studied using the same proportion of fresh and ripened cheeses in the formulation, and three melting temperatures were tested. Findings Goat cheeses ripened for 10, 20 and 40 days were chosen for the

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Macej, Ognjen, Snezana Jovanovic, and Miroljub Barac. "The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology." Biotehnologija u stocarstvu 20, no. 1-2 (2004): 109–18. http://dx.doi.org/10.2298/bah0402109m.

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In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ewe's milk and Sjenica type cheese made from cow's milk both had high content of moisture (53.46% and 59.56% respectively), which is the result of production process (coagulation time, curd processing, drying and salting). According to moisture content in fat free basis - MFFB (73.51% and 73.38% respectively) both cheeses belong to soft cheeses group, and according to fat in to

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MOHEDANO, ANGEL F., JAVIER FERNÁNDEZ, PILAR GAYA, MARGARITA MEDINA, and MANUEL NUÑEZ. "Effect of the cysteine proteinase from Micrococcus sp. INIA 528 on the ripening process of Hispanico cheese." Journal of Dairy Research 65, no. 4 (1998): 621–30. http://dx.doi.org/10.1017/s002202999800315x.

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The cysteine proteinase from Micrococcus sp. INIA 528 was added at three concentrations to pasteurized cows' milk to study its effect on the ripening process of Hispanico cheese. Dry matter was higher in whey from experimental cheeses than in whey from control cheese manufactured from milk with no added proteinase. No differences in cheese proteolysis were found 24 h after manufacture. Residual αs- and β-caseins were significantly lower, and N soluble at pH 4·6 and in trichloroacetic acid significantly higher, in experimental cheeses than in control cheese from day 15. Hydrophobic and hydrophi

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Hanaa Mohammed Abbas Salih and Harun Rasit Uysal. "Possibilities of using different combinations of lactic acid bacteria in the production of Sudanese white cheese (Gibna Bayda)." GSC Advanced Research and Reviews 16, no. 1 (2023): 215–35. http://dx.doi.org/10.30574/gscarr.2023.16.1.0306.

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Sudanese White cheese (Gibna Bayda) was produced by using different starter culture combinations to find the most suitable starter culture. Four cheeses were prepared with pasteurized milk inoculated with different starter culture combinations at the rate of 1% (v/v), while control cheese (T5) was made without the addition of starter culture. Cheeses were stored in vacuum bags at 4 °C and 15 °C for 90 days, and the properties of cheeses were determined at intervals of 1, 15, 30, 45, 60, and 90 days. The yield of control (T5) cheese was higher than T4 and T1 cheeses and lower than T2 and T3 che

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Mukhiddinov, Q. A., A. M. Rakhimov, Dj E. Saparov, A. Aït-Kaddour, and Sh A. Sultanova. "Investigation of the process of molding, pressing and salting hard and soft cheeses." IOP Conference Series: Earth and Environmental Science 1076, no. 1 (2022): 012060. http://dx.doi.org/10.1088/1755-1315/1076/1/012060.

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Abstract Modern man cannot imagine his diet without milk and dairy products, above all cheese. Uzbekistan has traditionally provided dairy products, including cheese, not only for itself but also for other neighbouring countries. Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community struct

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Hanaa, Mohammed Abbas Salih, and Raşit Uysal Harun. "Possibilities of using different combinations of lactic acid bacteria in the production of Sudanese white cheese (Gibna Bayda)." GSC Advanced Research and Reviews 16, no. 1 (2023): 215–35. https://doi.org/10.5281/zenodo.8272132.

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Sudanese White cheese (<em>Gibna Bayda</em>) was produced by using different starter culture combinations to find the most suitable starter culture. Four cheeses were prepared with pasteurized milk inoculated with different starter culture combinations at the rate of 1% (v/v), while control cheese (T5) was made without the addition of starter culture. Cheeses were stored in vacuum bags at 4 °C and 15 °C for 90 days, and the properties of cheeses were determined at intervals of 1, 15, 30, 45, 60, and 90 days. The yield of control (T5) cheese was higher than T4 and T1 cheeses and lower t

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Miszczycha, Stéphane D., Frédérique Perrin, Sarah Ganet, et al. "Behavior of Different Shiga Toxin-Producing Escherichia coli Serotypes in Various Experimentally Contaminated Raw-Milk Cheeses." Applied and Environmental Microbiology 79, no. 1 (2012): 150–58. http://dx.doi.org/10.1128/aem.02192-12.

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ABSTRACTShiga toxin-producingEscherichia coli(STEC) is an important cause of food-borne illness. The public health implication of the presence of STEC in dairy products remains unclear. Knowledge of STEC behavior in cheeses would help to evaluate the human health risk. The aim of our study was to observe the growth and survival of experimentally inoculated STEC strains in raw-milk cheeses manufactured and ripened according to five technological schemes: blue-type cheese, uncooked pressed cheese with long ripening and with short ripening steps, cooked cheese, and lactic cheese. Cheeses were con

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Shakeel-Ur-Rehman, Nana Y. Farkye, Ebenezer R. Vedamuthu, and Mary A. Drake. "A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar." Journal of Dairy Research 70, no. 1 (2003): 99–103. http://dx.doi.org/10.1017/s0022029902005861.

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Yeast extract was used as a nutrient for growing lactobacilli in reduced-fat Cheddar cheese as early growth of non-starter lactic acid bacteria (NSLAB) in Cheddar cheese is suppressed by pasteurization of milk and the hostile environment of the cheese. Reduced-fat Cheddar cheese was manufactured from 100 kg standardized milk on two occasions. After milling, the curd was divided into two portions, C and E. To control portion, C, salt was added at normal levels. A mixture of salt and yeast extract was added to the experimental, E. The cheeses were ripened for 7 months at 8 °C and assessed for pr

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Rozprawy doktorskie na temat "Cheese"

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Bullard, DeeAnne. "Cheese show." The Ohio State University, 2001. http://rave.ohiolink.edu/etdc/view?acc_num=osu1322761024.

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Jones, Benjamin J. "Cheese process control." Thesis, University of Canterbury. Chemical and Process Engineering, 1999. http://hdl.handle.net/10092/6842.

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The cheese making process at Anchor Products Hautapu was having difficulty reaching the now outdated New Zealand Dairy Board uniformity targets. Even though there is no longer a direct financial benefit in reaching these targets consistently, there is the benefit of being able to show the customer that the product which they are receiving is as consistent as possible. This project was carried out by systematically investigating each section of the cheese making process, looking for variations that were likely to affect the final product. Where variations were found methods for eliminating the

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Banville, Vincent. "Understanding the impact of different cheese-making strategies on Mozzarella cheese properties." Doctoral thesis, Université Laval, 2016. http://hdl.handle.net/20.500.11794/26998.

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Tableau d'honneur de la Faculté des études supérieures et postdoctorales, 2016-2017<br>Le fromage Mozzarella entre dans la composition de plusieurs mets populaires d’Amérique du Nord. L’aptitude de ce fromage à être râpé et ses propriétés caractéristiques de cuisson en font un ingrédient idéal. Ces qualités sont attribuées principalement aux propriétés physiques particulières de ce fromage sous certaines conditions de cisaillement et de température. Le but de ce projet était d’évaluer l’impact de différentes stratégies couramment mises en oeuvre dans l’industrie fromagère sur la composition, l

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Fife, Robert Lloyd. "The Influence of Fat and Water on the Melted Cheese Characteristics of Mozzarella Cheese." DigitalCommons@USU, 2003. https://digitalcommons.usu.edu/etd/5492.

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The effect of reducing the fat content of low-moisture part-skim Mozzarella cheese from 19% to less than 5% on melted cheese properties, i.e., apparent viscosity, cheese melt, and cook color, was investigated. Functional properties of melt and stretch and cook color were evaluated at d 1, 7, 14, and 28. A rapid microwave oven method underestimated the moisture content of the low fat cheeses by approximately 10%. Low fat cheese did not melt as well as did the low-moisture part-skim Mozzarella cheese although the moisture content of the low fat cheese (moisture content ranged from 62.5% to 63.6%

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Betzold, Nancy. "Pink discoloration of mozzerella cheese." Menomonie, WI : University of Wisconsin--Stout, 2004. http://www.uwstout.edu/lib/thesis/2004/2004betzoldn.pdf.

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Haddadin, M. S. Y. "Production of white brined cheese." Thesis, University of Reading, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.373837.

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Dias, Benjamin. "Methanethiol and Cheddar Cheese Flavor." DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5465.

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The use of slower acid-producing starter bacteria for the production of lower fat Cheddar cheese has lead to milder flavor Cheddar cheeses that lack intense Cheddar notes. The metabolism of methionine leads to the production of methanethiol, which is one of the desirable Cheddar cheese flavor compounds. The influence of NaCl and reduced pH was determined for aminopeptidase, lipase/ esterase, and methanethiol-producing capability in selected lactic acid bacteria and brevibacteria in simulated cheese-like conditions. The activity of each enzyme decreased with NaCl addition and pH reduction to ap

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Fedrick, Ian Allan. "Accelerated ripening of cheddar cheese." Thesis, Queensland University of Technology, 1986. https://eprints.qut.edu.au/35957/1/35957_Fedrick_1986.pdf.

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Various techniques for accelerating mature flavour development in Cheddar cheese were compared. Control cheese ( c) was manufactured by using Streptococcus cremor is AM2, a starter used in normal commercial manufacture. A combination of S. cremoris AM2 and Streptococcus lactis C2 Lac- Prt- mutant was used in the manufacture of test cheeses (M). §._. lactis C2 mutant was grown in glucose broth at 30°c and pH 6 .O for 16 hours, followed by concentration and diafiltration to 1011cfu mL - 1 using microfiltration equipment. The control cheesemilk was inoculated to 6x107 streptococci pe mL wit

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Chávez, Tasayco Jaime Orlando, Cortijo Miguel ángel Espinoza, and Fernández Mariano Ricardo Zegarra. "Lanzamiento de la marca de Snacks Cheese & Cheese en el Centro Comercial Jockey Plaza." Universidad Peruana de Ciencias Aplicadas - UPC. Escuela de Postgrado, 2009. http://hdl.handle.net/10757/273923.

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El objetivo general del presente TAF es el estudio del lanzamiento de un nuevo producto de fast food en el centro comercial Jockey Plaza, el mismo que se ofrece como un snack salado hecho de una masa crocante rellena con queso mozarella (ingrediente preponderante) y un ingrediente adicional Se plantean como objetivos específicos, analizar el entorno competitivo de empresas que comercializan productos similares o sustitutos con el fin de plantear estrategias de participación de mercado

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DADOUSIS, CHRISTOS. "From milk to cheese: genomic background, biological pathways and latent phenotypes of bovine cheese-related traits." Doctoral thesis, Università degli studi di Padova, 2017. http://hdl.handle.net/11577/3424728.

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The aim of this PhD thesis was the study of the genomic, biological and phenotypic background of bovine cheese-related traits. The primary goal of this PhD thesis was to unravel the genomic background of bovine milk technological and cheese-related traits to specific chromosomic regions (CHAPTERS 1 to 3). To achieve this, the cow’s ability to produce cheese was decomposed into 11 milk coagulation (MCP) and curd-firming properties (CFt), and 7 cheese yield and milk component recoveries into the curd (REC) traits. Besides, to tackle the problem of the large number of variables required to descri

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Książki na temat "Cheese"

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Dah, Brie. Cheese: The Muensters : supernaturally cheesy sitcom. The author, 1995.

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Werlin, Laura. Grilled cheese, please!: 50 scrumptiously cheesy recipes. Andrews McMeel Pub., 2011.

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Illsley, Linda. Cheese. Carolrhoda Books, 1991.

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McNair, James K. Cheese. Chronicle Books, 1986.

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Paul, Vincent, ed. Cheese. Granta Books, 2002.

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1939-, Yates John, ed. Cheese. Wayland, 1990.

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Maren, Caruso, ed. Mac & cheese, please!: 50 super cheesy recipes. Andrews McMeel Publishing, 2012.

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(Firm), CQ Products, ed. Cheese cookbook: 101 recipes with cheese. CQ Products, 2007.

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Ricki, Carroll, ed. Home cheese making: Recipes for 75 homemade cheeses. 3rd ed. Storey Books, 2002.

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Spieler, Marlena. Macaroni & cheese. Chronicle Books, 2006.

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Części książek na temat "Cheese"

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Long, J., and J. Benson. "Cheese and Cheese Making." In Food in Nineteenth-Century British History. Routledge, 2025. https://doi.org/10.4324/9781003594529-51.

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Varnam, Alan H., and Jane P. Sutherland. "Cheese." In Milk and Milk Products. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-1813-6_7.

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McMahon, Donald J., and Maria Brym. "Cheese." In Dairy Processing and Quality Assurance. John Wiley & Sons, Ltd,, 2015. http://dx.doi.org/10.1002/9781118810279.ch12.

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Gooch, Jan W. "Cheese." In Encyclopedic Dictionary of Polymers. Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_2235.

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Catsberg, C. M. E., and G. J. M. Kempen-Van Dommelen. "Cheese." In Food Handbook. Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0445-3_11.

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Singh, Tanoj K., and Keith R. Cadwallader. "Cheese." In Dairy Processing & Quality Assurance. Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9780813804033.ch12.

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Mistry, V. V. "Cheese." In Membrane Processing. Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118457009.ch8.

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Varnam, Alan H., and Jane P. Sutherland. "Cheese." In Milk and Milk Products. Springer US, 2001. http://dx.doi.org/10.1007/978-1-4615-2798-5_7.

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Olson, Norman F. "Cheese." In Biotechnology. Wiley-VCH Verlag GmbH, 2008. http://dx.doi.org/10.1002/9783527620920.ch9.

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Robinson, R. K., and R. A. Wilbey. "Cheese faults and cheese grading." In Cheesemaking Practice. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-5819-4_16.

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Streszczenia konferencji na temat "Cheese"

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Savić, Željko, Aleksandar Čukić, Ljiljana Anđušić, and Božidar Milošević. "Changes of total proteins during maturation period of Sjenica cheese." In Zbornik radova 26. medunarodni kongres Mediteranske federacije za zdravlje i produkciju preživara - FeMeSPRum. Poljoprivredni fakultet Novi Sad, 2024. http://dx.doi.org/10.5937/femesprumns24028s.

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Proteins are one of the most important milk quality parameters and the course of coagulation, composition and technological properties of cheese curd depend on them. Proteins form the basis of the structure of Curds and cheese in which milk fat is incorporated, and represent the substrate for enzymes during the ripening of Sjenica cheese. Sjenica cheese is originally produced on the Sjenica-Pester plateau, from whole, fresh, sheep and cow milk, and belongs to the group of white cheeses in brine. Considering the importance of proteins, this research aimed to determine the protein content after

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Kalugina, O. I., K. A. Shlyapina, E. R. Baranova, and S. A. Simon. "CHEESE AS PREVENTION OF PROTEIN-ENERGY INSUFFICIENCY." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-48.

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Protein-energy depletion (PEW) is the depletion of protein/energy reserves observed in the most advanced stages of chronic kidney disease (CKD). PEW is widespread among patients on chronic dialysis and is associated with adverse clinical outcomes, high morbidity/mortality rates and increased healthcare costs. Cheeses are characterized by a significant content of proteins, milk fat, as well as minerals. Cheese proteins are better absorbed in the human body, compared with dairy. Extractive elements of cheeses have a positive effect on the digestive glands, increase appetite. The nutrients contai

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Heghedus Mindru, Gabriel, Daniel Bogdan Platon, Teodor Ioan Trasca, Ducu Sandu Stef, and Ramona Cristina Heghedus Mindru. "MANUFACTURE, PHYSICOCHEMICAL AND SENSORY EVALUATION OF ARTISANAL RIPENED CHEESES FROM COW'S MILK." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023/6.1/s25.24.

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The artisanally produced cheese feels a major comeback. Shops specialising in artisanal cheeses are increasingly selling artisanal cheeses made by local producers. In this work we made an assortment of matured cheese, from cow's milk, according to a traditional recipe from Harghita County, Romania. The technological process of obtaining ripened cheeses from cow's milk, studied by us, complies with the traditional technology used for many years. The products obtained were physicochemical evaluated in terms of moisture content, dry matter content, protein content, ash content and fat content in

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Shrayner, V. A., and Ch G. Kuular. "INNOVATIVE TECHNOLOGIES IN THE PRODUCTION OF GOUDA-TYPE CHEESES." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-154.

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Objective: to consider the issues of a special group of protein, easily digestible dairy products - cheeses, according to their nutritional and biological value, production technology on the example of Gouda cheese. To study the features of technology and the main stages of the production process, with consideration of the technological scheme of mechanized production of Gouda cheese.

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Mueller, Florian, and Andrea Lockerd. "Cheese." In CHI '01 extended abstracts. ACM Press, 2001. http://dx.doi.org/10.1145/634067.634233.

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Mueller, Florian, and Andrea Lockerd. "Cheese." In CHI '01 extended abstracts. ACM Press, 2001. http://dx.doi.org/10.1145/634232.634233.

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Yang, Baijian, Rajesh Kalyanam, Craig Willis, Mike Lambert, and Christine Kirkpatrick. "CHEESE." In SIGITE '19: The 20th Annual Conference on Information Technology Education. ACM, 2019. http://dx.doi.org/10.1145/3349266.3351393.

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Lee, Boram, and Woohun Lee. "Cheese cam." In the 27th international conference extended abstracts. ACM Press, 2009. http://dx.doi.org/10.1145/1520340.1520654.

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Werk, Das, and Derek Flood. "Say Cheese." In ACM SIGGRAPH 2001 video review. ACM Press, 2001. http://dx.doi.org/10.1145/945314.945348.

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Collins, Emily I. M., Anna L. Cox, and Frank Lee. "Say Cheese!" In CHI PLAY '16: The annual symposium on Computer-Human Interaction in Play. ACM, 2016. http://dx.doi.org/10.1145/2967934.2968096.

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Raporty organizacyjne na temat "Cheese"

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Cohen, Victoria, Svetlozara Chobanova, and Iulia Iulia Gherman. Risk assessment for vulnerable consumers from Listeria monocytogenes in blue cheese. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.tqb580.

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Listeria monocytogenes are bacteria that cause listeriosis, a disease which is very severe in vulnerable people. Vulnerable people include pregnant women, people over 65 years of age, infants, and those with a weakened immune system. While most semi-soft cheeses do not let L. monocytogenes grow, blue cheeses may be an exception, and pose a risk to vulnerable groups. L. monocytogenes is widespread in the environment and can grow at refrigeration temperatures. This makes it a particular problem in ready-to-eat foods such as cheese. It can also remain in the environment in food factories for seve

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Bohnert, G. W. Bioconversion of Cheese Waste (Whey). Office of Scientific and Technical Information (OSTI), 1998. http://dx.doi.org/10.2172/16549.

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Chahyadi, Raymond. An Estimation for the Demand of High-End vs Low-End Cheese. Iowa State University, 2022. http://dx.doi.org/10.31274/cc-20240624-167.

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Peter Hodum, Peter Hodum. Say “cheese”: Using automated cameras to assess the status of a threatened seabird. Experiment, 2016. http://dx.doi.org/10.18258/7342.

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Nattress, Daniel, Alan Bennett, Mary Canniff, Judith Aylward, Stephen Moody, and Alan LaBrode. Improved Storage Stability of Meal, Ready-To-Eat Cheese Spread Under Heat-Stressing Conditions. Defense Technical Information Center, 2009. http://dx.doi.org/10.21236/ada509973.

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Eastwood, A. Process Integration Study of Cache Valley Cheese Plant [Advanced Industrial Heat Pump Applications and Evaluations]. Office of Scientific and Technical Information (OSTI), 1991. http://dx.doi.org/10.2172/834790.

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Testroet, Eric D., Mathew R. O'Neil, Donald C. Beitz, and Stephanie Clark. Feeding Lactating Holstein Dairy Cows Reduced-Fat Dried Distillers Grains with Solubles: Quality of Baby Swiss Cheese. Iowa State University, 2017. http://dx.doi.org/10.31274/ans_air-180814-305.

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Bryant, C. A., S. A. Wilks, and C. W. Keevil. Survival of SARS-CoV-2 on the surfaces of food and food packaging materials. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.kww583.

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COVID-19, caused by the SARS-CoV-2 virus, was first reported in China in December 2019. The virus has spread rapidly around the world and is currently responsible for 500 million reported cases and over 6.4 million deaths. A risk assessment published by the Foods Standards Agency (FSA) in 2020 (Opens in a new window) concluded that it was very unlikely that you could catch coronavirus via food. This assessment included the worst-case assumption that, if food became contaminated during production, no significant inactivation of virus would occur before consumption. However, the rate of inactiva

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Barash, Itamar, and Robert E. Rhoads. Translational Mechanisms that Govern Milk Protein Levels and Composition. United States Department of Agriculture, 2004. http://dx.doi.org/10.32747/2004.7586474.bard.

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Original objectives: The long term objective of the project is to achieve higher content of protein in the milk of ruminants by modulating the translational machinery in the mammary gland. The first specific aim of the BARD proposal was to characterize responsiveness of various experimental systems to combination of lactogenic hormones and amino acids with particular emphasis on discrimination between the control of total protein synthesis and milk protein synthesis. Based on the results, we planned to proceed by characterizing the stage of protein synthesis in which the stimulation by lactoge

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Grossmann, Rafael J. Chest Tube Insertion. Touch Surgery Simulations, 2015. http://dx.doi.org/10.18556/touchsurgery/2015.s0041.

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