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23 articles for “Cheese”
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Research ArticleOpen accessIn the keywordsMilk Content and Milk Quality of Sheep of the Kazakh Fat-Tailed Semi-Rough-Haired Breed with Pasture ContentDulat Ibrayev, Saukymbek Shauyenov, Gulmira Zhakupova et al.The article presents the results of a study on the effect of top dressing and feed additives based on humic substances on milk productivity, the quality of milk of sheep of the Kazakh fat-tailed semi-coarse breed, and the resulting cheese in pasture conditions. In total, 90 heads of sheep of the Kazakh short-tailed semi-rough-haired breed were used in the experiment. … …OnLine Journal of Biological Sciences, Vol. 22, Issue 4 · 25 Oct 2022 · 5,270 accessesView PDFCite
Research ArticleOpen accessIn the keywordsINTEREST COVERAGE RATIOS (ICRs) AND FINANCIAL SUSTAINABILITY: APPLICATION TO FIRMS WITH BOVINE DAIRY LIVESTOCKGiuseppe Bonazzi, Mattia IottiAgricultural firms with bovine dairy livestock are characterized by high investments in capital equipment and this is determined by the biological cycle of production, which requires large investments in land, facilities and bovine herd. These large investments require funding from equity capital or debt capital, which generates financial costs. Therefore, it is necessary to assess not only the profitability of … …American Journal of Agricultural and Biological Sciences, Vol. 9, Issue 4 · 15 Oct 2014 · 7,652 accessesView PDFCite
Research ArticleOpen accessIn the abstractInclusion of Barley Fodder in Alfalfa/Grass-Based Diets on Milk Production in Goats and Milking SheepTodd F. Robinson, Elizabeth BaumThe purpose of this study was to determine the effect of Barley Sprout Fodder (BSF) on milk production and milk composition of Saanen goats and Friesian ewes. Twenty Saanen does (1-year-old) and twenty East Friesian ewes (1 to 5 years old), were selected for this experiment, where each species was divided into four treatment groups. Goat treatments consisted of 0 … …American Journal of Animal and Veterinary Sciences, Vol. 17, Issue 2 · 20 May 2022 · 6,286 accessesView PDFCite
Research ArticleOpen accessIn the abstractProduction of Selenium-Enriched Yeast (Kluyveromyces marxianus) Biomass in a whey-based Culture MediumNicolás Gurdo, Mario Calafat, Diego Gabriel Noseda, Isabel GigliTwo important aspects of agriculture intensification are the reduction in the concentration of specific soil minerals that affects livestock production and the increase of agricultural by-products, which produce environmental pollution. In this regard, whey - a cheese by-product-often is considered a wasted-product. Due to its lactose concentration, (4.5%), when whey is discarded without treatment generates a high Biological Oxygen Demand … …American Journal of Biochemistry and Biotechnology, Vol. 14, Issue 2 · 28 Jun 2018 · 11,375 accessesView PDFCite
Research ArticleOpen accessIn the abstractPrevalence of Escherichia Coli in Some Selected Foods and Children Stools with Special Reference to Molecular Characterization of Enterohemorrhagic StrainR. Farhan, S. Abdalla, H. A. Abdelrahaman et al.Escherichia coli is one of the most important etiologic agents of childhood diarrhea that represents a major public health problem in developing countries and now is being recognized as emerging entero-pathogens in the well developed countries. Among the diarrhegenic Escherichia Coli (DEC) this work was focused on the Enterohemorrhagic Escherichia Coli (EHEC) that produce Shigatoxins (Stxs). The infection is mainly … …American Journal of Animal and Veterinary Sciences, Vol. 9, Issue 4 · 23 Dec 2014 · 7,873 accessesView PDFCite
Research ArticleOpen accessIn the abstractDevelopment of Set and Drinking Sesame Yoghurt from Decorticated Sesame SeedIbrahim Abdullah AfanehSesame yoghurt developed from sesame seed fortified with different fortifiers resulted in yoghurt that lacks the typical yogurt texture. This study aimed to develop set and drinking yoghurt from sesame milk. Gums were used to develop sesame set yoghurt and sesame yoghurt drink. The best set yoghurt was produced from the sesame milk fortified with 2% Cheese Dried Whey (CDW) … …American Journal of Applied Sciences, Vol. 10, Issue 11 · 24 Sep 2013 · 7,418 accessesView PDFCite
Research ArticleOpen accessIn the abstractScreening of Bacteria for Lactic Acid Production from Whey WaterVethakanraj Helen Shiphrah, Sayanti Sahu, Ashoke Ranjan Thakur, Shaon Ray ChaudhuriLactobacilli have the property of converting lactose and other sugars to lactic acid through fermentation. So whey water, the greenish translucent liquid rich in lactose, vitamins, proteins and mineral salts, obtained as a by-product after the precipitation of cheese can be used as a substrate for Lactobacilli for lactic acid production which otherwise is a serious environmental pollutant when disposed … …American Journal of Biochemistry and Biotechnology, Vol. 9, Issue 2 · 20 Jun 2013 · 9,340 accessesView PDFCite
Research ArticleOpen accessIn the abstractNutrient Composition of Dandelions and its Potential as Human FoodAbdel E. Ghaly, Deepika Dave, Nesreen MahmoudTwo thirds of the world’s populations are suffering from protein malnutrition and about 36 million people die every year due to hunger. Expansion of present agriculture practices into marginal land is not expected to solve the problem of increasing the food supply. New methods of feeding the ever increasing world population must be developed. The aim of the study was … …American Journal of Biochemistry and Biotechnology, Vol. 8, Issue 2 · 22 Jun 2012 · 10,949 accessesView PDFCite
Research ArticleOpen accessIn the abstractFundamental Elements to Produce Sesame Yoghurt from Sesame MilkIbrahim Afaneh, Khaled Abu-Alruz, Jihad M. Quasem et al.Problem statement: In previous work sesame milk was developed. The developed milk had slightly acceptable flavor and limited shelf life. Fermentation of sesame milk is one way to overcome these problems. Approach: Sesame yoghurt experiments were carried out using pasteurized sesame milk (75°C for 5 min) with 14% initial sesame seed concentration and 2.7% glucose with different dairy products: lactose, … …American Journal of Applied Sciences, Vol. 8, Issue 11 · 23 Sep 2011 · 8,712 accessesView PDFCite
Research ArticleOpen accessIn the abstractInvestigation of The Bubble Foam Separation Technique To Extract Protein From WheyMohammed MatouqSeparation of proteins from whey; namely α- Lactoglobulin and β- Lactalbumin was obtained using the bubble foam column technique. Two types of whey were conducted in this study; yogurt whey and cheese whey. The effect of gas flow-rate and the height of the whey (liquid holdup) inside the column were studied at room temperature and at constant pH of whey. … …American Journal of Applied Sciences, Vol. 5, Issue 5 · 31 May 2008 · 7,351 accessesView PDFCite