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Rozprawy doktorskie na temat „Milk fat”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 25 lipca 2025

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1

Rajah, Kanes K. "Fractionation of milk fat." Thesis, University of Reading, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.233844.

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2

Henion, Julie E. "Milk dispenser for variable fat content." Thesis, Massachusetts Institute of Technology, 2011. http://hdl.handle.net/1721.1/68844.

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Thesis (S.B.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2011.<br>Cataloged from PDF version of thesis.<br>Includes bibliographical references (p. 32).<br>This thesis describes the development of a new milk dispenser product that is designed to dispense milk with varying levels of milk fat content. The product contains two tanks of milk, one containing skim and one containing whole. The user can rotate a dial to select which type of milk they want (skim, 1%, 2%, whole) and the product is able to mix the skim and whole milk at the appropriate ratio to dispense the

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3

Hongu, Nobuko, Martha I. Mosqueda, and Jamie M. Wise. "Milk Matters!" College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2009. http://hdl.handle.net/10150/146672.

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3 pp.<br>Why Milk? Facts about Fat in Milk<br>Milk contains 9 essential nutrients, making it one of the most nutrient-rich beverages that both children and adults can enjoy. We recommend consuming 3 cups per day of fat-free (skim), low-fat (1% or 2%), or equivalent milk products for healthy adults and children 2 years of age and older. We have illustrated the amount of total fat and saturated fat in 1 cup of milk. A delicious and easy recipe for rice pudding using skim milk is also included.

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4

Elías-Argote, Xiomara E. "Effects of Milk Processing on the Milk Fat Globule Membrane Constituents." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/616.

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ABSTRACT Effects of Milk Processing on the Milk Fat Globule Membrane Constituents Xiomara E. Elías-Argote The milk fat globule membrane (MFGM) is avidly studied by many groups of scientists around the world due to its unprecedented nutritional and functional properties; however, limited research has been performed on the effects of milk processing on the chemical changes of the MFGM. Thus, this study highlights the changes that lipids and proteins undergo from the time milk leaves cow’s udders. Cooling (4 °C) was included along with subsequent pasteurization by different traditional thermal p

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5

Yu, Feiran. "Physicochemical Modifications of Milk Fat Globule Membrane Proteins During Temperature Processing of Milk." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1534770720065921.

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6

Haasmann, Stephan Otto. "Analytical characterization of camel meat and milk fat." Thesis, Brunel University, 1998. http://bura.brunel.ac.uk/handle/2438/6961.

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The aim of this study was to characterize the fat composition of camel milk fat and camel hump fat and thereby assist in the technological development of camel milk and meat based products. The latter is of major interest in parts of Africa where the camel resides in large numbers. A combination of silver-ion and reversed phase HPLC enables the isolation of triglycerides according to their saturation class and carbon number. Subjection of the isolated triglycerides to enzymatic splitting with lipase and subsequent analysis of the free fatty acids generated enables a positional analysis of the

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7

McNamee, Brian Francis. "Factors influencing dietary modification of cow's milk fat." Thesis, Queen's University Belfast, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.318747.

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8

Åkerlind, Maria. "Milk composition and metabolism of cows selected for high or low milk-fat concentration /." Uppsala : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5702-5.pdf.

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9

Harries, Eleanor. "Consumer acceptability and consumption of milk." Thesis, Cardiff University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320569.

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10

Ma, Liying. "Regulatory factors of milk fat synthesis in dairy cows." Diss., Virginia Tech, 2012. http://hdl.handle.net/10919/29120.

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The objective of these studies was to investigate the milk fat synthesis regulation by transcription factors. In the first study, bovine mammary epithelial (MAC-T) cells were treated with sterol regulatory element binding protein-1 (SREBP-1) specific siRNA. The mRNA and protein expression of SREBP-1 were decreased by more than 90% by siRNA. Fatty acid (FA) synthesis, uptake, and selected lipogenic enzyme expression were reduced in cells treated with SREBP-1 siRNA. Therefore, SREBP-1 plays an important role in integrated regulation of lipid synthesis in MAC-T cells through regulation of key enz

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11

Chou, Kang-Mei. "Characterization of milk fat globule membrane fractions inhibiting foaming /." The Ohio State University, 1996. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487941504293385.

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12

Kadegowda, Anil Kumar Gopalapura. "Regulation of milk fat synthesis by dietary fatty acids." College Park, Md. : University of Maryland, 2008. http://hdl.handle.net/1903/8363.

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Thesis (Ph. D.) -- University of Maryland, College Park, 2008.<br>Thesis research directed by: Dept. of Animal and Avian Sciences. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.

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13

Allison, Richard David. "Dietary manipulation of milk protein synthesis in dairy cows." Thesis, University of Nottingham, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.311762.

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14

Bjenning, Lovisa. "Implementation of improved fat standardization using statistical process control." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-86215.

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The aim of this project was to apply statistical process control (SPC) and measure the variation of fat content in milk in order to improve the standardization, so that the fat content does not change more than 0.03 percentage units from target. Recommendations of how to adjust the standardization should also be developed. The standardization takes place together with pasteurization in one of the three pasteurizers. Thereafter, the milk goes to a common product tank with all the pasteurizers. Samples from the three pasteurizers and the product tank were collected and analyzed on MilkoScan FT2

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15

Schmidt, Amanda E. "Cut the fat 1% or less campaign /." Online version, 2001. http://www.uwstout.edu/lib/thesis/2001/2001schmidta.pdf.

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16

Spearing, Nadine. "The effect of fat on the texture of milk chocolate." Thesis, Nottingham Trent University, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.444648.

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17

HADDAD, IMEN. "Triacylglycerol structure in milk fat of several species of mammals." Doctoral thesis, Università Politecnica delle Marche, 2009. http://hdl.handle.net/11566/242380.

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18

Myers, Breanna. "Effects of Ingesting Fat Free and Low Fat Chocolate Milk After Resistance Training on Exercise Performance." Scholar Commons, 2010. http://scholarcommons.usf.edu/etd/3620.

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Collegiate athletes are always looking for ways to improve their performance. Resistance training has been incorporated into most collegiate athletic programs for this very reason. In order to improve strength, lean body mass, and exercise performance, resistance exercise and timely protein ingestion must be followed. Incorporating protein ingestion into a resistance training routine has been shown to improve net protein balance. Milk protein is gaining popularity as an ergogenic aid. There has been growing interest in the potential use of bovine milk (cow’s milk) as an exercise beverage, espe

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19

Gellrich, Katharina. "Metabolic and productive characterisation of multiparous cows grouped for fat-corrected milk yield and milk protein concentration." Diss., lmu, 2012. http://nbn-resolving.de/urn:nbn:de:bvb:19-146380.

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20

Swank, Valerie Ann. "Lipid Metabolism in Jersey Calves Fed Either Pasteurized Whole Milk or Calf Milk Replacer with Varied Fat Sources." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1338404233.

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21

Homerosky, Elizabeth Rose. "Fatty acid digestibility of fat sources fed to dairy cows and effects on concentration of fat in milk." Connect to resource, 2008. http://hdl.handle.net/1811/31807.

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22

Mottram, Hazel Rosemary. "The application of HPLC-APCI MS to the regiospecific analysis of triacylglycerols in edible oils and fats." Thesis, University of Bristol, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.285582.

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23

Wiking, Lars. "Milk fat globule stability : lipolysis with special reference to automatic milking systems /." Uppsala : Dept. of Food Science, Swedish University of Agricultural Sciences, 2005. http://epsilon.slu.se/200549.pdf.

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24

Honan, Mallory Cate. "Examination Of Bovine Rumen Fluid And Milk Fat Globule Membrane Proteome Dynamics." ScholarWorks @ UVM, 2019. https://scholarworks.uvm.edu/graddis/1164.

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Proteomic technology has been increasingly incorporated into agricultural research, as characterization of proteomes can provide valuable information for potential biomarkers of health and physiological status of an animal. As dairy cattle are a dominant production animal in the USA, their biofluids such as milk, blood, urine, and rumen fluid have been examined by proteomic analysis. The research outlined herein was performed to further characterize the dynamics of specific proteomes and relate them to dairy cattle physiology. The first experiment evaluated the diurnal dynamicity of the rumen

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25

Hoffman, Rhonda M. "Carbohydrate and Fat Supplementation in Grazing Mares and Foals." Diss., Virginia Tech, 1997. http://hdl.handle.net/10919/40512.

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The objective of these studies was to design an optimal nutritional supplement suitable for grazing horses using fat and fiber to replace the grain and molasses in the traditional sweet feed. Thoroughbred mares and foals grazing bluegrass/clover pastures were used in these studies, twenty mares and their foals in 1994 to 1995, and twenty mares and foals in 1995 to 1996. Seasonal variation in pasture was examined, and the need for supplementation of nutrients and fibers was assessed. The nutritional status of grazing mares, foals, weanlings and yearlings, fed either a starch and sugar supple

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26

Orme, Brian J. "Improving Fat Retention and Texture in Low-Moisture Cheese Manufactured from Ultrafiltered Milk." DigitalCommons@USU, 1998. https://digitalcommons.usu.edu/etd/5453.

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Three serious problems have been experienced in the manufacture of low moisture cheese using ultrafiltration (UF)- high fat-loss, excessive moisture retention, and poor cheese texture. In this work the causes of these problems were identified, and means of overcoming them were developed. Coagulation and cheese-making experiments indicated that UF concentration of milk shifts the control of rennet coagulation toward the casein micelle collision rate and away from rennet activity, resulting in formation of a rough-textured curd structure that resists syneresis. Use of 4x whole milk retentate, in

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27

Raats, Monique M. "The role of beliefs and sensory responses to milk in determining the selection of milks of different fat content." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.317012.

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28

Corredig, Milena. "Properties of the milk fat globule membrane derived from buttermilks from different sources." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/NQ31880.pdf.

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29

Corcoran, David. "The regulation by hormones of milk fat globule membrane antigens in human breast." Thesis, University of Leicester, 1993. http://hdl.handle.net/2381/35291.

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Light- and electron-microscopic immunohistochemistry and lectin histochemistry have been used to observe differences in glycoprotein expression, between benign breast epithelium and breast carcinomas, and for analysis of glycoprotein transport in carcinomas. The sites of intracellular localisation of these markers in tumours have been characterised as vesicular or as intracytoplasmic lumina at the ultrastructural level. The relationship between ultrastructural localisation in carcinomas and morphological/biochemical differentiation has been explored. Modulation of ultrastructural localisation

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30

Berber, Murat. "Whey Protein Concentrate as a Substitute for Non-Fat Dry Milk in Yogurt." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1293520877.

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31

Yazici, Fehmi. "Calcium fortifications of soy milk yogurt formulated to low-fat plain yogurt composition /." The Ohio State University, 1996. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487942739805264.

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32

Bryson, Shona H. "Human anti-(bovine milk fat globule membrane) antibodies : involvement in coronary heart disease." Thesis, University of Bath, 1989. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.328539.

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33

Clayton, Daniel Bradley. "Stability of W1/O/W2 Double Emulsion Made With Milk Fat and a Simplified Make Procedure and Its Use in Reduced-Fat Cheese." DigitalCommons@USU, 2014. https://digitalcommons.usu.edu/etd/3865.

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As overweight and obesity numbers continue to climb around the world, consumers continue to search for reduced-fat alternatives to foods they often consume. Given that cheese is naturally high in fat, this is one food that is often targeted for fat reduction. However, as fat plays an important functional role in the texture of cheese by breaking up the continuous protein matrix, reduced-fat products tend to be very chewy and rubbery compared to their full-fat counterparts. My study aimed at producing a reduced-fat cheese with improved texture compared to other reduced-fat cheese products by in

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34

Elling, Jodi L. "Chemical composition and physical properties of 20% milk fat reformulated creams manufactured from reduced cholesterol butteroil." Thesis, This resource online, 1995. http://scholar.lib.vt.edu/theses/available/etd-03242009-040416/.

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35

Panichi, Amanda [UNESP]. "Substituição dos grãos secos de milho pela silagem de grãos úmidos de milho para vacas da raça holandesa em lactação." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/95233.

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Made available in DSpace on 2014-06-11T19:27:29Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-07-24Bitstream added on 2014-06-13T18:56:19Z : No. of bitstreams: 1 panichi_a_me_botfmvz.pdf: 196980 bytes, checksum: 61d5f9be85432766fb8c0cea59cad982 (MD5)<br>Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)<br>Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)<br>Universidade Estadual Paulista (UNESP)<br>Vacas com alto potencial para produção de leite requerem suplementação com alimentos concentrados para suprir suas exigências nutricionais. A utilização do

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36

McCarthy, James Thomas. "Physicochemical Properties, Microstructure and Probiotic Survivability of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate as a Fat Replacer." ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/442.

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Probiotic dairy foods, especially non- and low-fat dairy products, are becoming popular in the US. A non-fat goat's milk yogurt containing probiotics (Lactobacillus acidophilus and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing non-heat treated whey protein concentrate (WPC) and pectin as well as one with only pectin were also produced. A fat-free cow's milk yogurt with pectin was also used as a control yogurt. The yogurts were analyzed for chemical composition, water holding capacity

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37

Rodriguez, Luis Alberto. "Effect of dietary protein degradability and fat on rumen, blood and milk components of Jersey and Holstein cows." Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-01312009-063012/.

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38

Gellrich, Katharina [Verfasser], and Manfred [Akademischer Betreuer] Stangassinger. "Metabolic and productive characterisation of multiparous cows grouped for fat-corrected milk yield and milk protein concentration / Katharina Gellrich. Betreuer: Manfred Stangassinger." München : Universitätsbibliothek der Ludwig-Maximilians-Universität, 2012. http://d-nb.info/1025047117/34.

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39

Wright, Amanda Joyce. "The effect of minor components on milk fat crystallization behavior, microstructure and mechanical properties." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2002. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp05/NQ65841.pdf.

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40

Ayala-Bribiesca, Erik. "Effect of calcium on bioaccessibility of milk fat during digestion of Cheddar-type cheeses." Doctoral thesis, Université Laval, 2017. http://hdl.handle.net/20.500.11794/28167.

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Le fromage cheddar est reconnu comme une excellente source de calcium. Outre son intérêt nutritionnel intrinsèque, le calcium favorise la lipolyse lors de la digestion. Cet effet s’explique par la formation de savons de calcium avec les acides gras saturés à longue chaîne, ce qui entraîne l’exposition de nouveau substrat à l’interphase huile-eau des gouttelettes de gras laitier, permettant à la lipase de continuer son action. En contrepartie, les savons de calcium limitent l'absorption des acides gras impliqués. D’un point de vue technologique, le calcium joue un rôle clé dans la structure du

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41

Dargan, Richard Alan. "Properties of Low-fat Yogurt Made From Ultrafiltered and Ultra-high Temperature Treated Milk." DigitalCommons@USU, 1992. https://digitalcommons.usu.edu/etd/5389.

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Yogurts were made from intermediate-high temperature (100, 110, 120, and 130°C for 4 or 16 s), ultra-high temperature (140°C for 4 or 16 s), and vat heat (82°C for 20 min) treatments of skim milk fortified to 5% protein by either ultrafiltration or the addition of nonfat dry milk (NOM). Whey protein denaturation in heated milks increased with temperature and holding time from indirect plate heating and was highest in vat-heated milks. Whey protein denaturation and yogurt water-holding capacity increased with protein levels in the fortified milks compared to skim milk. Penetrometer gel strength

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42

Moore, Chel Earl. "CONTROLLED MILK FAT DEPRESSION AS A MANAGEMENT TOOL TO IMPROVE ENERGY BALANCE IN LACTATING DAIRY CATTLE." Diss., Tucson, Arizona : University of Arizona, 2005. http://etd.library.arizona.edu/etd/GetFileServlet?file=file:///data1/pdf/etd/azu%5Fetd%5F1036%5F1%5Fm.pdf&type=application/pdf.

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43

Pirzada, Rashid Hussain. "Genetic analysis of production, fertility and health traits of dairy cows." Thesis, Bangor University, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.364588.

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44

Woolpert, Melissa Elizabeth. "Management Practices and Communication Strategies to Improve Milk Fat and Protein Content on Dairy Farms." ScholarWorks @ UVM, 2016. http://scholarworks.uvm.edu/graddis/594.

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Dairy farmers in the Northeastern Unites States are paid based on the amount of fat and protein in their cows' milk, and improving fat and protein production is linked with improved financial sustainability for dairy farms. However, not all farmers are motivated to make changes to increase milk fat and protein production. Previous research has identified a positive correlation between a group of fatty acids, known as the de novo fatty acids, and the fat and protein content of bulk tank milk from commercial dairy farms. Therefore, the first objective of this research was to explore the relation

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45

Jhanwar, Ankur. "Isolation and Characterization of Different Aggregates of Lipid from Bovine Milk." DigitalCommons@USU, 2009. https://digitalcommons.usu.edu/etd/231.

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Bovine milk fat globules naturally vary from less than 0.2 µm to 15 µm in diameter. Milk has at least two distinct distributions of fat globules. While the majority (~90%) of globules in milk are of the smaller distribution (average diameter of 0.4 µm), virtually all the fat is carried in the larger globules (average diameter 3.5 µm). This distribution suggests some compositional and/or functional significance might exist between the two populations of fat globules, which may be related to origin of these globules in the lactating cell. Milk fat globules have a unique structure, composed of a

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46

Liu, Qingwei. "Application of sand filter biofilm systems to remediate mixtures of milk fat and surfactant or detergent /." The Ohio State University, 1998. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487949150072667.

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47

Forsyth, Ashley T. "Effects of Fat-Free and 2% Chocolate Milk on Strength and Body Composition Following Resistance Training." Scholar Commons, 2010. https://scholarcommons.usf.edu/etd/1633.

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Nutrition and recovery go hand in hand. After a resistance training workout, it is extremely important for athletes to rebuild and refuel their bodies with the proper nourishment to obtain maximal results. In doing so, they consume different recovery aids or ergogenic aids for gains in muscle mass, an aid in hydration, and a speedy recovery. Ergogenic aids can include many things (i.e., improved equipment, training program), but one of the most popular types of ergogenic aids is nutritional supplements such as protein, carbohydrates, creatine, and vitamins. A nutritional supplement that has re

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48

Mowrey, Amy. "Feeding supplemental fat to enhance fertility in the dairy cow /." free to MU campus, to others for purchase, 2000. http://wwwlib.umi.com/cr/mo/fullcit?p9998499.

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49

Schmelzer, Julia M. "Interactions of milk fat and milk fat fractions with confectionary fats." 1998. http://catalog.hathitrust.org/api/volumes/oclc/41941611.html.

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Thesis (M.S.)--University of Wisconsin--Madison, 1998.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 133-140).

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50

Wood, Jennifer S. "Milk fat fraction incorporation in dark and milk chocolate." 1994. http://catalog.hathitrust.org/api/volumes/oclc/32938793.html.

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Thesis (M.S.)--University of Wisconsin--Madison, 1994.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 136-145).

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