2023 March - 17 articles
In the past few years, Jersey cow milk has been considered an effective commodity for the production of dairy products, such as cheese and yoghurts, due to its high nutrient density. Initially, the microbial safety and physicochemical properties of p...
Blue-veined cheeses in general undergo a pronounced lipolysis. The aim of this work was to determine the evolution of free fatty acids (FFA) in Valdeón cheese during ripening, comparing cheeses made from raw and pasteurized milk. The effect of...
The objective of this retrospective case study was to understand the effects of eliminating free-stall lock-up time during 21 days postpartum on milk yield, reproductive performance, and health events at a large dairy herd. A group of 200 cows were s...
Ruminant milk is an essential part of the human diet and is widely accepted as a major nutrient source in developing countries. However, the polar and neutral lipid content variation in milk fat globules (MFG)among cow, goat, and water buffalo is poo...
Particle size is not only important for the sensory perception of fat-free fermented concentrated milk products, but also for processing operations because of the direct relationship with apparent viscosity. The aim of this study was to apply inline...
The objective of the study was to explore the effect of breed on the composition and coagulation properties (rennet coagulation time (min), curd firming rate (min), and curd firmness (mm)) of milk from cows milked once a day or twice a day in the mor...
The destabilization of UHT milk during its shelf life can be promoted by the residual proteolytic activity attributed to the protease AprX from Pseudomonas. To better understand the hydrolysis patterns of AprX, and to evaluate the feasibility of usin...
Agroecological food systems and socioeconomic characteristics are known to influence household food security and food consumption patterns and consequently have an impact on child nutritional status. The present study examined food consumption patter...
The monitoring and measurement of animal behaviour may be valuable for improving animal production and welfare. This study was designed to develop thresholds to predict the grazing, standing, walking, and lying behaviour of dairy cows from motion sen...
In this work stirred yogurts were produced using a technical scale pilot in which the cooling step was processed using either a tubular (THX; low shear) or a plate (PHX, high shear) heat exchanger. The aim was to determine how total solids (TS, adjus...
Thermoduric sporeformers survive heat treatment and can form biofilm on contact food surfaces that is difficult to clean and may cause cross contamination to milk products. It was hypothesized that cavitation would influence sporeformers’ abili...
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Lately, concern about the protease AprX produced by Pseudomonas has increased in the dairy industry due to its ability to survive UHT treatment and spoil UHT milk. Efficient prediction methods for UHT milk spoilage are currently lacking, mainly due t...
Some populations are recommended to consume low-fat dairy, although the evidence behind replacing high-fat with low-fat dairy products is limited. This exploratory sub-study investigated the effect of cheese with different fat content on postprandial...
Greece has a variety of cheeses that are registered as protected designation of origin and protected geographical indications, and many others that are produced in a traditional way, without such registration. This article aims to describe the charac...
The aim of this review was to focus on the physiological aspects of milk somatic cell count (SCC) in small ruminants (SM). The SCC is an important component naturally present in milk and is generally used as an indicator of milk quality and udder hea...
This article identifies the essential technologies and considerations for the development of an Automated Cow Monitoring System (ACMS) which uses 3D camera technology for the assessment of Body Condition Score (BCS). We present a comparison of a rang...
