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68.040  Articles
1 of 6.804 pages  |  10  records  |  more records»
The objectives of this paper were to analyze studies on the effects of supplementation with protected fats in the diet of dairy cows on milk production and its chemical composition. Many fats can be used in the diet of dairy cows as sources of protected f... see more

The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition.The methods of studying the ability of food fibers to water and fat-absorption are offered. The values that charact... see more

Lipids obtained from dairy products are an important part of the human diet in many countries. Approximately 75% of the total consumption of fat from ruminant animals comes from bovine milk fat. Trans fatty acids (tFA) are produced during biohydrogenation... see more

The aim was to improve nutritional quality of cows’ milk and use it as raw material for mozzarella cheese. Three treatments were tested with 23 healthy animals ranging power: control, palm oil and coconut oil. Collection was performed in 21 days and anoth... see more

Dairy cows are a type of livestock that have been developed by contributing products in the form of milk as a provider of animal protein. The more dairy cow population, the higher the milk production produced. This study aims to determine the population o... see more

The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition.The methods of studying the ability of food fibers to water and fat-absorption are offered. The values that charact... see more

Milk fat globule size significantly affects the quality of dairy products, especially sensorial and rheological properties. For this reason, homogenization process is applied in the production of many dairy products to reduce milk fat globule size. In thi... see more

The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition.The methods of studying the ability of food fibers to water and fat-absorption are offered. The values that charact... see more

The milk fat is unique among animal kinds of fat, because of its high content of fatty acids with short and medium long strings. Milk industry should be able to produce milk and dairy products with raising part of unsaturated FAs, which is useful and desi... see more

1 of 6.804 pages  |  10  records  |  more records»