149 results on '"Wiking L"'
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2. Effects of feeding whole-cracked rapeseeds, nitrate, and 3-nitrooxypropanol on composition and functional properties of the milk fat fraction from Danish Holstein cows
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3. Effects on feed intake, milk production, and methane emission in dairy cows fed silage or fresh grass with concentrate or fresh grass harvested at early or late maturity stage without concentrate
4. Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation – A review
5. Fava beans can substitute soybean meal and rapeseed meal as protein source in diets for lactating dairy cows
6. Milking and Handling of Raw Milk: Influence on Free Fatty Acids
7. Reduced-fat spreads based on anhydrous milk fat and cellulose ethers
8. Effect of dried oregano (Origanum vulgare L.) plant material in feed on methane production, rumen fermentation, nutrient digestibility, and milk fatty acid composition in dairy cows
9. Comparison between novel and standard methods for analysis of free fatty acids in milk – Including relation to rancid flavour
10. Milking time and risk of over-milking can be decreased with early teat cup removal based on udder quarter milk flow without loss in milk yield
11. Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives
12. Seasonal variation in the composition and melting behavior of milk fat
13. Cooling causes changes in the distribution of lipoprotein lipase and milk fat globule membrane proteins between the skim milk and cream phase
14. Butter: Properties and Analysis
15. Transfer of Dietary Zinc and Fat to Milk—Evaluation of Milk Fat Quality, Milk Fat Precursors, and Mastitis Indicators
16. Milking and Handling of Raw Milk | Influence on Free Fatty Acids
17. Influence of Air Intake on the Concentration of Free Fatty Acids and Vacuum Fluctuations During Automatic Milking
18. Impact of Milking Frequencies on the Level of Free Fatty Acids in Milk, Fat Globule Size, and Fatty Acid Composition
19. Influence of feed composition on stability of fat globules during pumping of raw milk
20. Reduced-fat spreads based on anhydrous milk fat and cellulose ethers
21. Milking and Handling of Raw Milk | Influence on Free Fatty Acids
22. Short interval from calving to milking is essential for high lgG content in colostrum
23. Short interval from calving to milking is essential for high lgG content in colostrum
24. Bedre mælkekvalitet fra økologiske køer
25. Effect of grazing fresh legumes or feeding silage on enzymes involved in the synthesis of milk fat in dairy cows
26. Effect of grazing white clover pasture on milk composition of Holstein and Jersey cows
27. Herbage and milk productivity and quality when grazing different legumes and herbs
28. Herbage and milk productivity and quality when grazing different legumes and herbs
29. Physical properties of mammary secretions in relation to chemical changes during transition from colostrum to milk
30. Effects of storage conditions on lipolysis, proteolysis and sensory attributes in high quality raw milk
31. Effects of heating colostrum in a microwave oven on Immunoglobulin G concentration
32. Effect of automatic milking systems on milk quality
33. Effect of frequent milking on milk fat and protein
34. Light sensitivity of two colorants for Cheddar cheese:quantum yields for photodegradation in an aqueous model system in relation to light stability of cheese in illuminated display
35. Milk production response to increased fatty acid level in the feed.
36. Novel methodology to enrich medium- and short-chain fatty acids in milk fat to improve metabolic health.
37. Microstructural studies of imitation cheese with a shift in continuous phase.
38. A sustainable and regioselective synthesis of Hemi-bis(monoacylglycero)phosphates and bis(diacylglycero)phosphates.
39. Cold ultrafiltered or microfiltered milk retentates: A systematic comparison of the effects of compositional differences on their gelation functionality.
40. Proteolytic activity and heat resistance of the protease AprX from Pseudomonas in relation to genotypic characteristics.
41. Designer phospholipids - structural retrieval, chemo-/bio- synthesis and isotopic labeling.
42. Assessment of rheological methods to study crystallization of palm oil fractions.
43. Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese.
44. Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese.
45. Disulfide bond formation is not crucial for the heat-induced interaction between β-lactoglobulin and milk fat globule membrane proteins.
46. Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing.
47. Impact of industrial cream heat treatments on the protein composition of the milk fat globule membrane.
48. Effects of Different Fasting Durations on Glucose and Lipid Metabolism in Sprague Dawley Rats.
49. Herd factors influencing free fatty acid concentrations in bulk tank milk.
50. Thermal effects on IgM-milk fat globule-mediated agglutination.
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