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Full-Text Articles in Life Sciences
Properties Of Low-Fat Yogurt Made From Ultrafiltered And Ultra-High Temperature Treated Milk, Richard Alan Dargan
Properties Of Low-Fat Yogurt Made From Ultrafiltered And Ultra-High Temperature Treated Milk, Richard Alan Dargan
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Yogurts were made from intermediate-high temperature (100, 110, 120, and 130°C for 4 or 16 s), ultra-high temperature (140°C for 4 or 16 s), and vat heat (82°C for 20 min) treatments of skim milk fortified to 5% protein by either ultrafiltration or the addition of nonfat dry milk (NDM). Whey protein denaturation in heated milks increased with temperature and holding time from indirect plate heating and was highest in vat-heated milks. Whey protein denaturation and yogurt water-holding capacity increased with protein levels in the fortified milks compared to skim milk. Penetrometer gel strength and stirred viscosity in 21 day-old …
Effect Of Feeding A Viable Yeast Culture With Or Without Aspergillus Oryzae On Milk Production, Apparent Nutrient Digestibility, Ruminal Fermentation, And Nutrient Degradability In Holstein Cows, Daeyoon Kim
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Twenty-four early to midlactation Holstein cows were allocated to one of three treatments. Treatments consisted of: 1) basal ration plus 60 g wheat bran per day per head (control); 2) basal ration plus 57 g yeast culture per day per head; 3) basal ration plus 57 g yeast culture plus 3 g Aspergillus oryzae per day per head. Feed intake and milk yield were recoreded daily and milk composition and body weights were recorded weekly. Feed and fecal samples were recorded weekly. Feed and fecal samples were collected to determine apparent nutrient digestibility. No statistical difference was observed in milk …