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Artykuły w czasopismach na temat „Milk composition”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 25 lipca 2025

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1

Ballard, Olivia, and Ardythe L. Morrow. "Human Milk Composition." Pediatric Clinics of North America 60, no. 1 (2013): 49–74. http://dx.doi.org/10.1016/j.pcl.2012.10.002.

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Lock, Adam L., and Kevin J. Shingfield. "Optimising Milk Composition." BSAP Occasional Publication 29 (2004): 107–88. http://dx.doi.org/10.1017/s0263967x00040076.

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During recent decades, the UK dairy industry has had to adjust to the introduction of milk quotas in 1984, the deregulation of milk markets in 1994, and accommodate changes in the demand for dairy products. The combination of these factors, in addition to Bovine Spongiform Encephalopathy and Foot and Mouth disease, and a fall in milk price has inevitably resulted in a restructuring of the industry, but also reinforced the need for all sectors of the industry to respond to the prevailing economic climate and changes in consumer preferences.

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Boukova, Rosica, Tatyana Balabanova, Plamen Mollov, and Aleksandar Balabanov. "Camel milk composition." BIO Web of Conferences 170 (2025): 01007. https://doi.org/10.1051/bioconf/202517001007.

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This study analyzed the physicochemical properties, amino acid profile, fatty acid composition, and sensory characteristics of camel, cow, and mixed (camel:cow) milk samples. The physicochemical analysis showed that the average values of the main components (such as protein, lactose, fat, and total solids) were not significantly different from those in cow milk. There were no significant differences (p>0.05) in the milk samples' fatty acid and amino acid profiles. The predominant fatty acids in all three types included C16:0, C18:0, C18:1n9c, and C14:0. The milk samples have different conce

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4

Mayne, C. S., and F. J. Gordon. "Milk Composition – The Future." BSAP Occasional Publication 25 (2000): 317–28. http://dx.doi.org/10.1017/s1463981500040905.

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AbstractThe papers presented at this Conference have highlighted the many exciting and challenging developments occurring in relation to milk composition within the production, processing and retail sectors. Historically, review papers considering future issues in relation to milk composition have focussed on opportunities to manipulate milk constituent composition. However, the overriding issue at present, in relation to milk composition in the broadest sense, concerns consumer perception of milk and dairy products. This is particularly the case with respect to : food safety; human health and

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Mačuhová, Lucia, Vladimír Tančin, and Juliana Mačuhová. "The effect of milking frequency on milk yield and milk composition in ewes." Czech Journal of Animal Science 65, No. 2 (2020): 41–50. http://dx.doi.org/10.17221/254/2019-cjas.

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Milking frequency is the main factor regulating milk yield and milk quality if feeding, welfare, health, and environmental conditions are adequate. Milk yield and composition are substantially influenced by breed, and consequently the breed has an impact on both factors at a different frequency of milking. Further, the size of cisternal compartment plays an important role in accommodating secreted milk between milkings. Thus, ewes with large cisterns (i.e. large cisternal area, high cisternal milk percentage, and delayed tight junction opening during milk stasis) adapt themselves better to lon

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6

Hettinga, David H. "Why Alter Milk Composition?" Journal of Dairy Science 72, no. 10 (1989): 2790–800. http://dx.doi.org/10.3168/jds.s0022-0302(89)79425-x.

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Zimmer, J. Paul. "Handbook of Milk Composition." Journal of Human Lactation 12, no. 4 (1996): 328. http://dx.doi.org/10.1177/089033449601200427.

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Jelen, P. "Handbook of milk composition." International Dairy Journal 6, no. 11-12 (1996): 1223–24. http://dx.doi.org/10.1016/s0958-6946(96)00027-1.

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9

Li, Siqi, Munkhzul Delger, Anant Dave, Harjinder Singh, and Aiqian Ye. "Seasonal Variations in the Composition and Physicochemical Characteristics of Sheep and Goat Milks." Foods 11, no. 12 (2022): 1737. http://dx.doi.org/10.3390/foods11121737.

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There has been growing consumer interest in sheep and goat milk products as alternatives to cow milk products. The physicochemical characteristics of milk vary not only between ruminant species, but also during different seasons; they determine the nutritional quality and processing properties of the milk. In this study, we characterized sheep and goat milks from New Zealand over the seasons for their composition (macronutrients, macro- and micro-minerals, fatty acids, and proteins) and physicochemical properties (e.g., ionic calcium, fat globule size, casein micelle size, viscosity, and melti

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10

D.J. Garrick and N. Lopez-Villalobos. "Potential for economic benefits to the producer from altering the composition of milk." BSAP Occasional Publication 25 (2000): 93–108. http://dx.doi.org/10.1017/s1463981500040681.

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AbstractCost–price models were developed to describe milk collection, manufacture and marketing of standardised fluid milk, butter, cheese, casein, and milk powders. Market constraints were modelled by fixing fluid milk demand to 10% or 70% of milk production. Milks representative of New Zealand Holstein-Friesian (HF) and Jersey (J) breeds, and novel technologies were considered. The true value of each milk was assessed from its own processing performance on the basis of fat, protein, lactose and volume considerations. Average milk was worth £0.193/kg when a significant fluid market exists, re

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11

Bovenhuis, H., M. H. P. W. Visker, and A. Lundén. "Selection for milk fat and milk protein composition." Advances in Animal Biosciences 4, no. 3 (2013): 612–17. http://dx.doi.org/10.1017/s2040470013000174.

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The suitability of milk for specific dairy products might be improved by changing milk fat or milk protein composition. In the RobustMilk project, we showed that milk fat composition is determined by genetic factors. In addition, recent studies indicate that milk protein composition is strongly affected by genetic factors. This suggests that there are opportunities to change milk composition by means of selective breeding. Traditional selection is based on large-scale phenotyping and not all analytical methods are suited for this purpose. The RobustMilk project team has shown that several fatt

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12

Ciappesoni, G., JPřibyl, M. Milerski, and V. Mareš. "Factors affecting goat milk yield and its composition." Czech Journal of Animal Science 49, No. 11 (2011): 465–73. http://dx.doi.org/10.17221/4333-cjas.

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The aim of the paper was to prove the accuracy of various statistical models of vari&shy;ance analysis for estimation of systematic factors that influence milk yield and fat and protein content in dairy goats. Data on daily milk production recorded by methods AT, AC or A4 for the population of Czech White Shorthaired Goats over 1992&ndash;2002 was used for calculations. A total of 78 736 test day from 6 234 goats were analysed. Average daily milk production was 3.09 kg with 3.72% of fat and 2.84% of protein. Variability of examined traits was significantly influenced by effects of herd

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13

SELA, SHLOMO, RIKY PINTO, UZI MERIN, and BARUCH ROSEN. "Thermal Inactivation of Escherichia coli in Camel Milk." Journal of Food Protection 66, no. 9 (2003): 1708–11. http://dx.doi.org/10.4315/0362-028x-66.9.1708.

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Camels subsist and produce milk in desert pastures not utilized by other domesticated herbivores. Developing the camel milk industry can improve the economy of desert inhabitants. To comply with sanitary ordinances, camel milk is pasteurized by procedures specified for bovine milk. It is widely accepted that milk composition might affect bacterial thermal death time (TDT). Camel and bovine milks markedly differ in their chemical composition, yet data regarding TDT values of bacteria in camel milk is missing. As a first step toward developing specific heat treatments appropriate for camel milk,

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14

Dobenecker, B., B. Zottmann, E. Kienzle, P. Wolf, and J. Zentek. "Milk yield and milk composition of lactating queens." Journal of Animal Physiology and Animal Nutrition 80, no. 1-5 (1998): 173–78. http://dx.doi.org/10.1111/j.1439-0396.1998.tb00523.x.

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15

Banks, William, John L. Clapperton, D. Donald Muir, and Anne K. Girdler. "Whipping properties of cream in relation to milk composition." Journal of Dairy Research 56, no. 1 (1989): 97–105. http://dx.doi.org/10.1017/s0022029900026261.

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SummaryDietary manipulation was used to produce a similar series of milks from both Friesian and Jersey cows. The gross compositions of the milks, the fatty acid (FA) composition of the milk fats, the distribution of molecular sizes in the triglycerides of the milk fat, the melting properties of the milk fats, and the whipping properties of creams containing 360 and 400 g fat/kg were measured. Changes in gross composition and FA composition were as expected from the use of dietary oil supplements, but it was established that the mathematical relation between 18:0 and 18:1 differed between bree

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16

O’Brien, B. "Composition and processability of bovine milk from herds with different calving patterns." BSAP Occasional Publication 25 (2000): 77–86. http://dx.doi.org/10.1017/s1463981500040668.

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AbstractThe chemical composition and processing characteristics of milks from spring and autumn calving herds were investigated to establish if an autumn/winter milk supply would overcome the variation in composition and quality which is characteristic of a seasonal milk supply. Three herds of 26 cows were established with mean calving dates of 22 February, 28 September and a 50:50 combination of both. The experimental period was from 5 August to 22 December. Bulk milks were collected separately from each of the three herds at one consecutive am and pm milking each week. Spring and autumn milk

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17

Green, Margaret L. "Effect of milk pretreatment and making conditions on the properties of Cheddar cheese from milk concentrated by ultrafiltration." Journal of Dairy Research 52, no. 4 (1985): 555–64. http://dx.doi.org/10.1017/s0022029900024511.

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SUMMARYCheddar cheeses were made from milks concentrated 3- to 6-fold by ultrafiltration. Modifications to the conventional cheesemaking process were designed to obtain the correct composition and pH value in the final curd, improve the fat and moisture retention and cheese texture, and increase the ripening rate. The compositions of all cheeses were similar to those of controls made with unconcentrated pasteurized milk. The curd and cheese structures and the textural properties of the cheeses were closer to those of the controls when made from milk concentrated 5-fold than when made from milk

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18

Barron, Luis J. R., M. Teresa G. Hierro, and Guillermo Santa-María. "HPLC and GLC analysis of the triglyceride composition of bovine, ovine and caprine milk fat." Journal of Dairy Research 57, no. 4 (1990): 517–26. http://dx.doi.org/10.1017/s0022029900029563.

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SummaryA total of 116 molecular species of triglycerides were identified in milk fat, using a combination of HPLC and GLC. Triglyceride composition was predicted from the random composition, which was calculated on the basis of the mole fractions of the main fatty acids making up the total triglyceride fraction. The qualitative composition of the milk fat was similar in cows', ewes' and goats' milk. In all three milks the partition number of the main triglycerides was 46, but the proportions of the triglycerides with partition numbers of 34, 38, 42, and 48 exhibited substantial differences amo

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19

Green, Brian, Jim Merchant, and Keith Newgrain. "Milk Composition in the Eastern Quoll, Dasyurus viverrinus (Marsupialia : Dasyuridae)." Australian Journal of Biological Sciences 40, no. 4 (1987): 379. http://dx.doi.org/10.1071/bi9870379.

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The milk constituents of Dasyurus viverrinus, a carnivorous marsupial, exhibited major quantitative and qualitative changes during the course of lactation. The milk produced in the early stages of lactation was dilute, about 13-16070 (w/w) solids before 3 weeks with carbohydrate representing the major fraction. In the latter stages of lactation the milk was concentrated, around 30% solids, and lipid was the predominant fraction. Palmitic acid was the major fatty acid present in early-stage milk but oleic acid became predominant in milk after 10 weeks post-partum. The changes in milk compositio

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20

Li, Siqi, Ashish Saharawat, Aiqian Ye, Anant Dave, and Harjinder Singh. "Characteristics of Red Deer (Cervus elaphus) Milk: Lactational Changes in Composition and Processing Impacts on Structural and Gelation Properties." Foods 12, no. 7 (2023): 1517. http://dx.doi.org/10.3390/foods12071517.

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In an increasingly diversified global market, milk of minor dairy species has gained interest as a novel and premium source of nutrition. Relative to the major dairy species, much is lacking in our understanding of red deer (Cervus elaphus) milk. In this study, we characterized the compositions (macronutrients, minerals, fatty acids, and proteins) of red deer milk and their variations throughout lactation. We also investigated the structures, physical properties, and gelation (acid- and rennet-induced) properties of deer milk and how they are impacted by typical processing treatments (e.g., ho

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21

TURGUT, Ali Osman, Erman GÜLENDAĞ, Davut KOCA, and Sefa ÜNER. "Milk Composition Traits of Hamdani Crossbreed Sheep Raised Under Extensive Management." ISPEC Journal of Agricultural Sciences 7, no. 2 (2023): 271–79. https://doi.org/10.5281/zenodo.8020354.

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This study aimed to reveal the milk composition traits of Hamdani crossbred sheep raised under extensive con0ditions. A total of 96 sheep milk samples were collected during early lactation stage. Mean values for milk fat (%), solid non-fat (SNF) (%), protein (%), lactose (%), salt (%) and pH, conductivity (mS cm<sup>-1</sup>), freezing point (⸰C) and density (kg m<sup>-3</sup>) in Hamdani crossbreed sheep were determined as 7.49±0.15, 8.69±0.08, 4.13±0.04, 3.89±0.04, 0.62±0.01, 6.93±0.04, 4.05±0.07, -0.5±0.01, 1.027.84±0.38 respect

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22

O'BRIEN, BERNADETTE, GERARD RYAN, WILLIAM J. MEANEY, DAVID McDONAGH, and ALAN KELLY. "Effect of frequency of milking on yield, composition and processing quality of milk." Journal of Dairy Research 69, no. 3 (2002): 367–74. http://dx.doi.org/10.1017/s0022029902005605.

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The objective was to determine the effect of once-daily milking (ODM) and omitting one evening milking each week (13TWM), in late lactation on milk production, composition and processability. Seventy-two cows were assigned to three treatments (ODM, 13TWM and twice-daily milking [TDM]) from 4 October to 12 December. Cows were on average 218 d into lactation at the start of the trial, and all cows were managed similarly throughout the trial. Milk yields and gross milk composition of cows on all treatments were measured, and milk samples for detailed compositional and processability analysis were

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23

He, Jing, Yuchen Xiao, Khongorzul Orgoldol, Liang Ming, Li Yi, and Rimutu Ji. "Effects of Geographic Region on the Composition of Bactrian Camel Milk in Mongolia." Animals 9, no. 11 (2019): 890. http://dx.doi.org/10.3390/ani9110890.

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Camel milk is considered as an essential source of nutrition for desert people. However, few studies have investigated how geography affects Bactrian camel milk in Mongolia. In this study, we evaluated the differences in gross composition, fatty acid composition, and amino acid composition among Bactrian camel milk samples collected from 102 Bactrian camels in five different Mongolian regions. The proportion of long-chain fatty acids, out of total fatty acids, was high in all samples of Bactrian camel milk. The primary fatty acids detected in the samples were palmitic acid (23.99–30.72%), olei

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24

Rakhmatulina, A. B., A. B. Abuova, F. T. Dikhanbayeva, N. A. Aralbayev, and A. G. Nogaibayeva. "MAIN CHARACTERISTICS OF CAMEL MILK AND VITAMIN COMPOSITION OF SHUBAT." BULLETIN of the Korkyt Ata Kyzylorda University 1 (2024): 167–76. http://dx.doi.org/10.52081/bkaku.2024.v68.i1.140.

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The article presents the main characteristics and results of studies of the chemical composition of camel milk and shubat during the winter period, produced in the economy of the Almaty region. Milk consumption of almost all types, except cow's milk, has increased by 17% over the past 50 years in all countries. Studies have revealed the potential value of camel milk in the treatment of various human diseases such as asthma, tuberculosis, jaundice and diseases of the gastrointestinal tract. The conducted research is based on the requirements of relevant regulatory documents and includes the res

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25

Britton, John R. "Milk Protein Quality in Mothers Delivering Prematurely." Journal of Pediatric Gastroenterology and Nutrition 5, no. 1 (1986): 116–21. http://dx.doi.org/10.1002/j.1536-4801.1986.tb09026.x.

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SummaryBecause reports comparing the nitrogen content of breast milk from mothers delivering prematurely and at term have conflicted, the present study sought to compare these milks during the first month of lactation with respect to total protein and the distribution of protein among individual protein species and amino acids. No significant differences in total protein concentration were established. However, immunoglobulin comprised a greater proportion of protein in preterm milk than in term milk. The major component of the milk casein fraction, β‐casein, was present in similar proportions

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Blomquist, Gregory E. "Adaptation, phylogeny, and covariance in milk macronutrient composition." PeerJ 7 (November 13, 2019): e8085. http://dx.doi.org/10.7717/peerj.8085.

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Background Milk is a complicated chemical mixture often studied through macronutrient concentrations of fat, protein, and sugar. There is a long-standing natural history tradition describing interspecific diversity in these concentrations. However, recent work has shown little influence of ecological or life history variables on them, aside from maternal diet effects, along with a strong phylogenetic signal. Methods I used multivariate phylogenetic comparative methods to revisit the ecological and life history correlates of milk macronutrient composition and elaborate on the nature of the phyl

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27

Grandison, Alistair S., and Graeme D. Ford. "Effects of variations in somatic cell count on the rennet coagulation properties of milk and on the yield, composition and quality of Cheddar cheese." Journal of Dairy Research 53, no. 4 (1986): 645–55. http://dx.doi.org/10.1017/s0022029900033173.

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SummaryCheddar cheeses were prepared from low somatic cell count (SCC) milks and from milks containing 10, 20 and 30% added high SCC milk to give modestly elevated SCC. Increased SCO in the milk were associated with a reduction in the coagulum strength and an increase in moisture content of the cheeses. Cheese texture was affected significantly as judged both by the findings of an assessment panel and by instrumental physical measurement. The panel scores for flavour were also slightly altered. It was concluded that even a small increase in SCC is detrimental to cheese composition and quality,

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28

M Bruckmaier, R., C. E Ontsouka, and J. W Blum. "Fractionized milk composition in dairy cows with subclinical mastitis." Veterinární Medicína 49, No. 8 (2012): 283–90. http://dx.doi.org/10.17221/5706-vetmed.

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Mastitis is the inflammatory reaction of the udder to invading pathogens. One of the most apparent reactions is the increased influx of immunoreactive cells from blood into milk inducing a dramatic increase of milk somatic cell counts (SCC). We have investigated (i) the relationship between log SCC/ml in infected quarters being&nbsp;&gt;6 (n = 8, group I) or varying between 5.4 and 6 (n = 8, group II) and concentration of dry matter (DM), fat, protein, lactose, insulin-like growth factor (IGF)-1, insulin, prolactin, tumor necrosis factor (TNF)-, sodium, potassium, chloride, electrical

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29

Lokendra. "Factors Affecting Milk Composition/ Quality." Trends In Agriculture Science 3, no. 9 (2023): 764–67. https://doi.org/10.5281/zenodo.8387555.

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Milk is a vital source of nutrition for humans and is consumed in various forms worldwide. The quality and composition of milk are of utmost importance, as they directly impact its nutritional value and suitability for various dairy products. The variation of milk composition is a regular phenomenon in any dairy animal. The factors that affect milk composition are broadly classified as 2 types: - Physiological factors governed by genetic makeup Environmental factor which are governed by non-genetic factors. The factors which affect milk composition are as follows: -

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Ferreira, I. M. P. L. V. O. "Quantification of non-protein nitrogen components of infant formulae and follow-up milks: comparison with cows' and human milk." British Journal of Nutrition 90, no. 1 (2003): 127–33. http://dx.doi.org/10.1079/bjn2003882.

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The composition of fourteen infant formulae and six follow-up milks with regard to their free amino acids (including taurine), free nucleotides, orotic acid, and free and total L-carnitine content was studied. The levels found were compared with the limits established in European legislation and with the composition of human and cows' milk samples. HPLC methodologies, optimized and validated for the matrices under study, were used, except for free and total L-carnitine contents that were quantified using a flow-injection manifold, also optimized and validated for the matrices under study. Glob

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Selcuk, Zehra, and Habip Muruz. "Organic Milk Versus Conventional Milk As Functional Milk." Turkish Journal of Agriculture - Food Science and Technology 6, no. 3 (2018): 273. http://dx.doi.org/10.24925/turjaf.v6i3.273-277.1631.

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Chronic diseases progress slowly and generally cause symptoms in middle age onward. It is widely known that there is a close link between diets and chronic diseases in human. Foods which have specific target functions and preventive impacts on human health as well as their basic nutritional effects are defined as functional foods. These foods may decrease risk for chronic diseases due to having health preventive impacts on human health. Milk is an useful baverage for during childhood and adolescence because of its macro and micro nutrients. Milk composition is affected by mainly genetic, nutri

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32

Joob, Beuy, and Viroj Wiwanitkit. "Breast milk composition and reference." Annals of Tropical Medicine and Public Health 10, no. 6 (2017): 1831. http://dx.doi.org/10.4103/1755-6783.188519.

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Ferris, T. A., and P. C. Vasavada. "Altering Milk Composition – An Introduction." Journal of Dairy Science 72, no. 10 (1989): 2788–89. http://dx.doi.org/10.3168/jds.s0022-0302(89)79424-8.

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Sutton, J. D. "Altering Milk Composition by Feeding." Journal of Dairy Science 72, no. 10 (1989): 2801–14. http://dx.doi.org/10.3168/jds.s0022-0302(89)79426-1.

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Li, Haimei, Ying Ma, Aijun Dong, et al. "Protein composition of yak milk." Dairy Science & Technology 90, no. 1 (2009): 111–17. http://dx.doi.org/10.1051/dst/2009048.

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Roughead, Z. K., and D. B. McCormick. "Flavin composition of human milk." American Journal of Clinical Nutrition 52, no. 5 (1990): 854–57. http://dx.doi.org/10.1093/ajcn/52.5.854.

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Picciano, Mary Frances. "Nutrient Composition of Human Milk." Pediatric Clinics of North America 48, no. 1 (2001): 53–67. http://dx.doi.org/10.1016/s0031-3955(05)70285-6.

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Prosser, C. G. "BOVINE SOMATOTROPIN AND MILK COMPOSITION." Lancet 332, no. 8621 (1988): 1201. http://dx.doi.org/10.1016/s0140-6736(88)90275-9.

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Chung, Mei-Yung. "Factors Affecting Human Milk Composition." Pediatrics & Neonatology 55, no. 6 (2014): 421–22. http://dx.doi.org/10.1016/j.pedneo.2014.06.003.

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Lindmark-Månsson, Helena, Rangne Fondén, and Hans-Erik Pettersson. "Composition of Swedish dairy milk." International Dairy Journal 13, no. 6 (2003): 409–25. http://dx.doi.org/10.1016/s0958-6946(03)00032-3.

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Shetty, S., B. Shenoy K, R. T. Jacob, and S. N. Hegde. "Mineral composition of pigeon milk." Experientia 46, no. 5 (1990): 449–51. http://dx.doi.org/10.1007/bf01954225.

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42

Jensen, Robert G., Ann M. Ferris, and Carol J. Lammi-Keefe. "The Composition of Milk Fat." Journal of Dairy Science 74, no. 9 (1991): 3228–43. http://dx.doi.org/10.3168/jds.s0022-0302(91)78509-3.

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Elamin, F. M., and C. J. Wilcox. "Milk Composition of Majaheim Camels." Journal of Dairy Science 75, no. 11 (1992): 3155–57. http://dx.doi.org/10.3168/jds.s0022-0302(92)78079-5.

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Elgersma, A., S. Tamminga, and G. Ellen. "Modifying milk composition through forage." Animal Feed Science and Technology 131, no. 3-4 (2006): 207–25. http://dx.doi.org/10.1016/j.anifeedsci.2006.06.012.

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Stout, Rachel Bandy, and Fernando José de Nóbrega. "Composition of milk in adolescents." Journal of Adolescent Health 13, no. 4 (1992): 261. http://dx.doi.org/10.1016/1054-139x(92)90155-5.

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Petit, Helene V. "Digestion, Milk Production, Milk Composition, and Blood Composition of Dairy Cows Fed Whole Flaxseed." Journal of Dairy Science 85, no. 6 (2002): 1482–90. http://dx.doi.org/10.3168/jds.s0022-0302(02)74217-3.

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Dobenecker, Britta, Barbara Zottmann, Ellen Kienzle, and Jürgen Zentek. "Investigations on Milk Composition and Milk Yield in Queens." Journal of Nutrition 128, no. 12 (1998): 2618S—2619S. http://dx.doi.org/10.1093/jn/128.12.2618s.

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Milerski, Michal, Martin Ptáček, Jaromír Ducháček, et al. "Analysis of the relationship between milk production, milk composition and morphological udder measurements in Wallachian sheep." Czech Journal of Animal Science 65, No. 11 (2020): 424–30. http://dx.doi.org/10.17221/196/2020-cjas.

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The aim of this study was to evaluate the potential of udder measurements for prediction of milk yield, milk components and somatic cell count in non-dairy Wallachian sheep. The study was performed on 38 ewes in the Beskids Mountains kept under extensive management on pasture. Milk production (MILK) as well as samples for milk component and somatic cell count determination were collected during two separate control days (42<sup>nd</sup> day and 100<sup>th</sup> day of lactation on average). Rear udder depth (RUD, cm), udder width (UW, cm), and teat length (TL, mm) were

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STIBILJ, Vekoslava, and Mojca KOMAN RAJŠP. "Determination of fatty acid composition of winter consumer and UHT milk samples in Slovenia." Acta agriculturae Slovenica 70, no. 1 (1997): 187–94. http://dx.doi.org/10.14720/aas.1997.70.1.16155.

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The aim of our work was to determine fatty acid composition of winter consumer - pasteurised and UHT - ultra high temperature heated milk samples from five different Slovene geographical regions (five different Slovene dairies). All milk samples (homogenised, pasteurised or sterilised, 3.2 % milk fat) were collected locally from February to March 1997. Lipid extraction preceeding fatty acid methyl esters (FAME-s) preparation for gas chromatography is time consuming and cumbersome. We omitted the lipid extraction and performed in situ transesterification (ISTE) by heating lipid - containing mil

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Hanum, Zuraida, and Veronica Wanniatie. "Kualitas Susu Pasteurisasi Komersil." Jurnal Agripet 15, no. 2 (2015): 92–97. http://dx.doi.org/10.17969/agripet.v15i2.2724.

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(The quality of commercial pasteurized milk)ABSTRACT. Pasteurized milk is processed milk through heating process at temperatures below its boiling point, therefore it still has the form and flavor of fresh milk. The quality of pasteurized milk is depend on the condition of processing and post pasteurization. Staphylococcus aureus is an indicator of milk hygiene. Ninety eight pasteurized milk samples from seven brands were collected in Jakarta and Bogor. Parameters observed were milk composition and the amount of Staphylococcus aureus in milk. The results showed that the pasteurized milk compos

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