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Full-Text Articles in Life Sciences
Digestibility Studies With Western Wheat Grass, Marvin John Wurster
Digestibility Studies With Western Wheat Grass, Marvin John Wurster
Electronic Theses and Dissertations
In order to make the most economical usage of our range forages it is essential that we know when the forage is most digestible in order for livestock to obtain maximum benefit from it. For many years cutting date has been the most common measure used to determine when a forage contains the most nutritive value. In many grasses emergence of the seed head or seed maturity has been used to determine when a particular forage should be harvested, However, western wheatgrass (Agropyron mithill) is not dependent on seed for reproduction and under range conditions often does not produce a …
The Influence Of Artificial Insemination In Three Midwestern States, Wendell Lee. Kucker
The Influence Of Artificial Insemination In Three Midwestern States, Wendell Lee. Kucker
Electronic Theses and Dissertations
Increased productivity of dairy cattle depends in part upon genetic changes brought about by select ion. Because of the long generation interval and low reproductive rate, genetic improvement in dairy cattle is slow. For this reason, the accuracy and effectiveness of selection of sires is of utmost importance. Selection of sires plays a major role in the genetic improvement of dairy cattle since a sire can leave many more descendants than a female. Consequently, the use of outstanding males is important in the genetic advancement of the dairy cattle population in the upper mid west as well as throughout the …
Factors Affecting Body, Texture, And Water Holding Capacity Of A New Low-Fat Spread-Type Dairy Product, Basil K. Dalaly
Factors Affecting Body, Texture, And Water Holding Capacity Of A New Low-Fat Spread-Type Dairy Product, Basil K. Dalaly
Electronic Theses and Dissertations
At the South Dakota State University Dairy Science Department, a challenging work is being conducted to develop a new spread type· dairy product which is made almost entirely of dairy ingredients. It contains about 40% fat, 6% protein, 40% water, and 1.9% salts. Among the problems which faced the workers on this project were the process induced changes in the protein and the water holding capacity, which are interlinked. The problem of water holding capacity is increased by the high water content of the product compared with butter, which contains about 16% water. Maintaining the stability of the fat emulsion …
Consumer Evaluation Of A New Low-Fat Spread-Type Dairy Product, Walter W. Wosje
Consumer Evaluation Of A New Low-Fat Spread-Type Dairy Product, Walter W. Wosje
Electronic Theses and Dissertations
For many years the dairy industry has been going through transitional period whereby many marketing and structural changes have resulted. Generally speaking, these changes have been advantageous to the dairy farmer. During the past years there has been a widespread and increasing interest in profitable means of utilization of dairy by-products. Because of their unique and high nutritional value, the most logical method of disposition of these by-products is, from the standpoint of the general welfare, in human food; generally this is also the most gainful method. The high nutritional value of these products also makes them valuable in feeding …
Genetic Parameters Among Production, Carcass Composition And Carcass Quality Traits Of Beef Cattle, Darrell A. Busch
Genetic Parameters Among Production, Carcass Composition And Carcass Quality Traits Of Beef Cattle, Darrell A. Busch
Electronic Theses and Dissertations
There were 1,642,000 beef cows in South Dakota on_ January 1,1967, which was 14 percent higher than the 1961-65 average (South Dakota Crop and Livestock Reporting Service, 1967). These cows were valued at $307, 054, 000, a 27 percent increase over the 1961-65 average. There were 390, 000 head of cattle and calves on feed on January 1, 1967, a 33 percent increase over 1961 and a 22 percent increase over the 1961-65 average. The sale of cattle and calves has accounted for 44 percent of the cash farm income in South Dakota for the period 1958-65 and is the …
Comparison Of Two Cultures For Use In Preacidified Skimmilk For Cottage Cheese Manufacture, Daryl D. Boddicker
Comparison Of Two Cultures For Use In Preacidified Skimmilk For Cottage Cheese Manufacture, Daryl D. Boddicker
Electronic Theses and Dissertations
Curd formation in a cultured dairy product is brought about by the addition of a bacterial culture capable of producing lactic acid from lactose. The primary function of this culture is to produce sufficient lactic acid to cause coagulation of the caseinate system of skimmilk. A secondary function of the culture is the production of flavor compounds considered to be desirable in these products. The flavor compounds produced by the normal growth of citric acid fermenting organisms are water soluble, and are largely removed during washing of the Cottage cheese curd. Therefore, flavor compounds are normally added to the cheese …