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Full-Text Articles in Life Sciences
The Effect Of Sodium Hexametaphosphate On Cottage Cheese Yields, Stephen T. Dybing
The Effect Of Sodium Hexametaphosphate On Cottage Cheese Yields, Stephen T. Dybing
Electronic Theses and Dissertations
A major concern in the cottage cheese industry is the inefficient use of the available milk proteins. Currently, the methods of cottage cheese manufacture convert an average of only 74.9% of the milk proteins into cottage cheese, while the remainder are removed in the by-product whey (43, 56). As protein is the main determinant of both the yield and nutritional value of cottage cheese, if 25% of the available protein is lost to the whey, then potential cottage cheese yield and nutrition have been lost as well. The proteins lost in the whey are mainly -lactalbumin and β-lactoglobulin, which remain …
Utilization Of Aspen Pellets As A Partial Roughage Replacement For Lactating Dairy Cows, Deborah Sharples Kipp
Utilization Of Aspen Pellets As A Partial Roughage Replacement For Lactating Dairy Cows, Deborah Sharples Kipp
Electronic Theses and Dissertations
A complete switchback design using ten lactating cows divided into two groups of five was used to evaluate rations containing either (A) 30% dry matter from aspen pellets, 30% OM from corn silage, and 40% DM from a 28% crude protein· concentrate mix, or (B) 60% OM from corn silage and 40% OM from the concentrate mix, to determine if aspen could serve as a partial roughage for lactating dairy cows. All cows were at least 80 days into lactation at the start of the trial. Aspen contained on a DM basis, 1.9% crude protein, 80.3% neutral detergent fiber, 64.5% …
A Comparison Of Cheddar Cheese Yields And Composition Using Conventional Bulk Set Cultures And Superstart Concentrated Cultures, William J. Kipp
A Comparison Of Cheddar Cheese Yields And Composition Using Conventional Bulk Set Cultures And Superstart Concentrated Cultures, William J. Kipp
Electronic Theses and Dissertations
The cheese industry has become by far the largest user of milk for manufacturing. In 1978, cheese production utilized a fourth of the total market supply of milk, up from less than an eighth in 1960 (4). Rising consumer incomes and changing lifestyles and eating habits have increased cheese consumption and sales by 60% since 1960 (21). In the last ten years, annual per capita consumption of cured cheese has increased from 11.6 lb to 17.1 lb (45). Economists state that the cheese market will continue to expand through the 1980's (7, 21, 68). Manufacturing cultured dairy products can be …
An Ultrastructural Study Of Fresh And Ensiled Alfalfa Using The Light And Transmission Electron Microscope, Janet Louise Lazo-Davis
An Ultrastructural Study Of Fresh And Ensiled Alfalfa Using The Light And Transmission Electron Microscope, Janet Louise Lazo-Davis
Electronic Theses and Dissertations
Late bud alfalfa was sampled prior to cutting and after 17 and 51 days of ensiling. Leaf and stem tissue were separated and immediately placed in 2.5% glutaraldehyde followed by 1% osmium textroxide for fixation. Following acetone dehydration, samples were embedded in Spurr plastic for examination under the light (LM) and transmission electron (TEM) microscopes. Light microscopy was used to differentiate cell types and tissues, e.g. epidermis, chlorenchyma, phloem, xylem, and pith. Iodine staining (LM) showed starch localization in chlorenchyma cells. Transmission electron microscopy analysis showed starch localized in chloroplasts of chlorenchyma. Leaf cells averaged nine chloroplasts per cell section …
Feeding And Housing Of Dairy Calves, Lester Vance Schaffer
Feeding And Housing Of Dairy Calves, Lester Vance Schaffer
Electronic Theses and Dissertations
In an 18 mo study antibiotic containing mastitic milk was collected from infected cows and fermented naturally for a minimum of 7 days at ambient temperature. Fermentation of antibiotic containing mastitic milk increased titratable acidity from 0.209% to 0.650% and decreased pH from 7.02 to 5.48. Fermentation decreased crude protein from 3.7% to 3.5% and increased NPN (% TN) from 6.0% to 8.4%. Penicillin was detected at a concentration of 1.2 IU/ml in the first milk after treatment and 0.01 IU/ml when fermented. Species of pathogenic organisms isolated from fresh and fermented milk were Staphylococcus epidermidis, Escherichia coli, Streptococcus dysgalactiae, …
Response Of Lactating Dairy Cows To Small And Large Amounts Of Dried Whey In The Concentrate Mixture, Eugene Walter Skyberg
Response Of Lactating Dairy Cows To Small And Large Amounts Of Dried Whey In The Concentrate Mixture, Eugene Walter Skyberg
Electronic Theses and Dissertations
Short-term (6 to 13 wk) experiments indicated that adding small amounts of dried whey to the concentrate mix fed to lactating dairy cows increase d milk fat percentage, but decreased milk production. In order to determine if the increased fat percentage was a positive response to dried whey in the ration, or an artifact of drying off the cows early, 5% dried whey product (DWP) was included in the concentrate mix fed to 10 Holstein cows. All cows started on the experiment in their 4th wk postpartum and continued for the duration of their lactation. The DWP replaced a portion …