242 results on '"Barbano D"'
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2. Assessing differences in early lactation milk constituent estimates between Holstein cows of varying health outcomes
3. Calcium dynamics and associated patterns of milk constituents in early lactation multiparous Holsteins
4. Automated on-farm milk component testing for precision management of feeding, reproduction, and health
5. Branched Chain Fatty Acid Content of United States Retail Cow’s Milk and Implications for Dietary Intake
6. Effect of hyperketonemia on circadian patterns of blood metabolites and milk predicted constituents in dairy cows
7. Effect of hyperketonemia on circadian patterns of blood metabolites and milk predicted constituents in dairy cows
8. Assessment of an LC-MS Method for Plasma Quantification of the New Immunosuppressant FK778 Through Comparison With HPLC-UV
9. Chapter 15Chemical and Physical Methods
10. Isomer-Specific Antidiabetic Properties of Conjugated Linoleic Acid: Improved Glucose Tolerance, Skeletal Muscle Insulin Action, and UCP-2 Gene Expression
11. Association of mid-infrared predicted milk and blood constituents with early lactation disease and herd removal in Holstein cows
12. Association of mid-infrared predicted milk and blood constituents with early lactation disease and herd removal in Holstein cows
13. 0566 Critical factors for evaluation of cheese yield performance and fat loss in large cheese factories
14. 0590 A qualitative assessment of perception and communication barriers that interfere with the transfer of knowledge to dairy farmers
15. 0710 Characterization of flavor and functional properties of liquid and dried WPC 80, WPI, MPC 85, and micellar casein concentrates
16. 1249 Management practices and dietary physically effective fiber are related to bulk tank milk de novo fatty acid concentration on Holstein dairy farms
17. 0559 Prediction of fat globule particle size in homogenized milk using mid-FTIR
18. 0560 Impact of mid-FTIR homogenizer performance on repeatability and predicted values for major milk components
19. Caratteristiche chimiche del formaggio Ragusano
20. The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks.
21. Influence of brine concentration, brine temperature, and presalting on salt uptake by Ragusano cheese
22. Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milk.
23. Influence of Brine Concentration, Brine Temperature, and Presalting on Early Gas Defects in Cheese
24. Lipolysis and proteolysis within blocks of Ragusano cheese at different brine temperatures
25. Influence of brine temperature on lipolysis and proteolysis within blocks of Ragusano
26. Does brine temperature influence salt uptake by Ragusano cheese?
27. THE INFLUENCE OF NATIVE PASTURE PLANTS OM AROMA COMPOUNDS IN RAGUSANO CHEESE
28. An Empirical Method for Cheese Yield Prediction
29. Impact of pasture on sensory properties of Ragusano
30. Does presalting and brine concentration influence salt uptake by Ragusano cheese?
31. Chemometric analysis of Ragusano cheese flavor
32. Age Related Changes in the Microstructure of Mozzarella Cheese
33. Effect of Draw pH on the Development of Curd Structure During the Manufacture of Mozzarella Cheese
34. Assessment Of An LC-MS Method For Plasma Quantification Of The New Immunosuppressant FK778 Through Comparison With HPLC-UV
35. COMPARISON OF A HPLC-UV VERSUS A LC-MS METHOD FOR THE DETERMINATION OF THE NEW IMMUNOSUPPRESSANT DRUG FK-778 IN PLASMA
36. Chemometric Analysis of Ragusano Cheese Flavor
37. The effect of immunoglobulins and somatic cells on the gravity separation of fat, bacteria, and spores in pasteurized whole milk.
38. Effect of colostrum on gravity separation of milk somatic cells in skim milk.
39. Shelf life of pasteurized microfiltered milk containing 2% fat.
40. effect of microfiltration concentration factor on serum protein removal from skim milk using spiral-wound polymeric membranes.
41. Survey of the fatty acid composition of retail milk in the United States including regional and seasonal variations.
42. Precalibration Evaluation Procedures for Mid-Infrared Milk Analyzers.
43. Interaction of Brine Concentration, Brine Temperature, and Presalting on Salt Penetration in Ragusano Cheese.
44. Major Advances in Testing of Dairy Products: Milk Component and Dairy Product Attribute Testing.
45. Product-Yield Pricing System. 2. Plant Considerations in Multiple-Component Pricing of Milk
46. Yield and Aging of Cheddar Cheeses Manufactured from Milks with Different Milk Serum Protein Contents.
47. A Microfiltration Process to Maximize Removal of Serum Proteins from Skim Milk Before Cheese Making.
48. Influence of Brine Concentration, Brine Temperature, and Presalting on Early Gas Defects in Raw Milk Pasta Filata Cheese.
49. Lipolysis and Proteolysis in Ragusano Cheese During Brine Salting at Different Temperatures.
50. Reduced-Fat Cheddar Cheese Manufactured Using a Novel Fat Removal Process.
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