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International Journal of Dairy Science最新文献

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Regional Variation Accuracy Detection of Natural Grass Multi-Species as Dairy Cattle Forage using FT-NIRS 应用FT-NIRS技术检测奶牛饲料中多种天然牧草的区域变异精度
International Journal of Dairy Science Pub Date : 2021-09-15 DOI: 10.3923/ijds.2021.153.160
D. ., L. Andini, E. Nugraha, R. Zahera
{"title":"Regional Variation Accuracy Detection of Natural Grass Multi-Species as Dairy Cattle Forage using FT-NIRS","authors":"D. ., L. Andini, E. Nugraha, R. Zahera","doi":"10.3923/ijds.2021.153.160","DOIUrl":"https://doi.org/10.3923/ijds.2021.153.160","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44525471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Influence of Melamine Adulteration and Proteolytic Enzymes on Total Protein Content of Imported Milk Powder 三聚氰胺掺混及蛋白酶对进口奶粉总蛋白含量的影响
International Journal of Dairy Science Pub Date : 2021-09-15 DOI: 10.3923/ijds.2021.127.136
Esraa Yosry Abde, H. El-Essawy, Abeer Abdel Nasser Awa, Lamiaa Ibrahim Ah
{"title":"Influence of Melamine Adulteration and Proteolytic Enzymes on Total Protein Content of Imported Milk Powder","authors":"Esraa Yosry Abde, H. El-Essawy, Abeer Abdel Nasser Awa, Lamiaa Ibrahim Ah","doi":"10.3923/ijds.2021.127.136","DOIUrl":"https://doi.org/10.3923/ijds.2021.127.136","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41423163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Loop-Mediated Isothermal Amplification vs. Guobiao Standards Method for Detection of Salmonella in Yoghurt and Yoghurt-Based Drinks 环介导等温扩增与国标标准法检测酸奶及酸奶饮料中沙门氏菌
International Journal of Dairy Science Pub Date : 2021-06-15 DOI: 10.3923/ijds.2021.90.97
Jian-xin Huo, Yan Huang, R. Rajagopal
{"title":"Loop-Mediated Isothermal Amplification vs. Guobiao Standards Method for Detection of Salmonella in Yoghurt and Yoghurt-Based Drinks","authors":"Jian-xin Huo, Yan Huang, R. Rajagopal","doi":"10.3923/ijds.2021.90.97","DOIUrl":"https://doi.org/10.3923/ijds.2021.90.97","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42888581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Fibre Feeds Impact on Milk Fatty Acids Profiles Produced by Smallholder Dairy Farmers 纤维饲料对小农奶农生产的牛奶脂肪酸谱的影响
International Journal of Dairy Science Pub Date : 2021-03-15 DOI: 10.3923/ijds.2021.98.107
D. ., L. A. Sari, I. Permana, R. Zahera, D. Anzhany
{"title":"Fibre Feeds Impact on Milk Fatty Acids Profiles Produced by Smallholder Dairy Farmers","authors":"D. ., L. A. Sari, I. Permana, R. Zahera, D. Anzhany","doi":"10.3923/ijds.2021.98.107","DOIUrl":"https://doi.org/10.3923/ijds.2021.98.107","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41598303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
Attitude and behavioral changes of dairy consumers during the new coronavirus pandemic in Brazil 巴西新型冠状病毒大流行期间乳制品消费者的态度和行为变化
International Journal of Dairy Science Pub Date : 2021-03-15 DOI: 10.3923/IJDS.2021.67.74
E. M. Almeida, M. Almeida
{"title":"Attitude and behavioral changes of dairy consumers during the new coronavirus pandemic in Brazil","authors":"E. M. Almeida, M. Almeida","doi":"10.3923/IJDS.2021.67.74","DOIUrl":"https://doi.org/10.3923/IJDS.2021.67.74","url":null,"abstract":"Background and Objective: The pandemic created by the new coronavirus (COVID-19) has resulted in several economic, political, environmental and social changes around the world. To understand the possible change in the behaviour of consumers of dairy products (at home) during the pandemic COVID-19 in Brazil, the responses of various people through an online questionnaire sent by social networks were analyzed. Materials and Methods: To assess the consumer profile, age, sex, residence and family income were asked. It was also asked if the consumer was aware of the benefits of eating milk and if it was common practice to encourage the consumption of dairy products. The questionnaire was disseminated throughout all five Brazilian regions and to the most diverse audiences, accounting for a total of 1,002 respondents. Results: Dairy products are commonly purchased, being consumed and valued by most respondents (>80%). The most observed requirement when purchasing these products was the price factor, followed by physical and hygienic conditions and the product brand. Among the dairy products most consumed during the pandemic are cheeses, butter, milk, condensed milk, sour cream, yoghurt and ice cream. Conclusion: Most respondents are aware of the benefits that the intake of milk and dairy products provides to the body and even with an increase in prices, demand and consumption increased during the survey period within the COVID-19 pandemic in Brazil. © 2021 Eistys M.T.C. Almeida and Marco T.C. Almeida.","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41263870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
A Rapid Quality Control Method for the Detection of Adulteration of Milk by Neutralizing Agents 中和剂检测牛奶掺假的快速质量控制方法
International Journal of Dairy Science Pub Date : 2021-03-15 DOI: 10.3923/ijds.2021.108.115
A. Ibrahim, S. Awad, D.A.M. Amer
{"title":"A Rapid Quality Control Method for the Detection of Adulteration of Milk by Neutralizing Agents","authors":"A. Ibrahim, S. Awad, D.A.M. Amer","doi":"10.3923/ijds.2021.108.115","DOIUrl":"https://doi.org/10.3923/ijds.2021.108.115","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42691835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Acidophilus Labneh Milk Flavored with Thymus vulgaris and Nigella sativa: A New Functional Dairy Product 以寻常胸腺和黑草调味的嗜酸乳:一种新的功能性乳制品
International Journal of Dairy Science Pub Date : 2021-02-15 DOI: 10.3923/IJDS.2021.48.57
Samy M. Abdelha, Bader Ahmed Alna, H. Hassouna, R. K. El Dairouty
{"title":"Acidophilus Labneh Milk Flavored with Thymus vulgaris and Nigella sativa: A New Functional Dairy Product","authors":"Samy M. Abdelha, Bader Ahmed Alna, H. Hassouna, R. K. El Dairouty","doi":"10.3923/IJDS.2021.48.57","DOIUrl":"https://doi.org/10.3923/IJDS.2021.48.57","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46171497","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Preparation and Characterization of Functional Ice Milk Incorporated with Curcumin Nano-Encapsulated in Conjugated Whey Protein-Maltodextrin 乳清蛋白-麦芽糖糊精包封纳米姜黄素功能性冰奶的制备与表征
International Journal of Dairy Science Pub Date : 2021-02-15 DOI: 10.3923/IJDS.2021.58.66
Tarek Nour Solim, S. Shehata
{"title":"Preparation and Characterization of Functional Ice Milk Incorporated with Curcumin Nano-Encapsulated in Conjugated Whey Protein-Maltodextrin","authors":"Tarek Nour Solim, S. Shehata","doi":"10.3923/IJDS.2021.58.66","DOIUrl":"https://doi.org/10.3923/IJDS.2021.58.66","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47565081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Productive Performance of Damascus Dairy Goat’s Fed on Rations Containing Extruded Full-Fat Linseed and Soybean Seeds 膨化全脂亚麻籽和大豆籽对大马士革奶山羊生产性能的影响
International Journal of Dairy Science Pub Date : 2021-02-15 DOI: 10.3923/IJDS.2021.75.84
Omar Abd El-Hak, Mohamed Ahmed Hana, Adelowo Ma, H. Ebeid, Mohamed Sayed Farg
{"title":"Productive Performance of Damascus Dairy Goat’s Fed on Rations Containing Extruded Full-Fat Linseed and Soybean Seeds","authors":"Omar Abd El-Hak, Mohamed Ahmed Hana, Adelowo Ma, H. Ebeid, Mohamed Sayed Farg","doi":"10.3923/IJDS.2021.75.84","DOIUrl":"https://doi.org/10.3923/IJDS.2021.75.84","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45331760","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Influence of Sweet Lupine Husk’s Addition on Fat-Free Stirred Yogurt Properties 添加甜羽扇豆壳对无脂搅拌酸奶性能的影响
International Journal of Dairy Science Pub Date : 2021-01-15 DOI: 10.3923/IJDS.2021.41.47
Nashi K. ALqahta, A. Barbabosa, Tareq M. Al-Nemr
{"title":"Influence of Sweet Lupine Husk’s Addition on Fat-Free Stirred Yogurt Properties","authors":"Nashi K. ALqahta, A. Barbabosa, Tareq M. Al-Nemr","doi":"10.3923/IJDS.2021.41.47","DOIUrl":"https://doi.org/10.3923/IJDS.2021.41.47","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48495910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
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