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Full-Text Articles in Animal Sciences
Food Processors Look To Dairy Ingredients, Phillip S. Tong
Food Processors Look To Dairy Ingredients, Phillip S. Tong
Dairy Science
No abstract provided.
A Novel Method For Evaluating The Release Of Fermentable Sugars From Cellulosic Biomass, Rafael Jiménez-Flores, Gina Fake, Jennifer Carroll, Elizabeth Hood, John Howard
A Novel Method For Evaluating The Release Of Fermentable Sugars From Cellulosic Biomass, Rafael Jiménez-Flores, Gina Fake, Jennifer Carroll, Elizabeth Hood, John Howard
Dairy Science
Efficient hydrolysis of cellulosic biomass into free sugars for the production of bioethanol would allow utilization of an abundant and renewable natural resource. However, complex microcrystalline cellulose in biomass resists digestion. A preferred method to deconstruct cellulose is using enzyme cocktails, but the presence of multiple enzymes with synergistic outcomes for this process complicates direct biochemical analysis as a reliable indicator of deconstruction. Methods to detect release of free sugars rather than direct measurement of enzymatic activity are available but are time-consuming, and do not reflect the production of metabolic inhibitors of microbial growth which may interfere with the subsequent …
Delivering Health And Wellness, Phillip S. Tong
The Impact Of Antioxidant Addition On Flavor Of Cheddar And Mozzarella Whey And Cheddar Whey Protein Concentrate, I. W. Liaw, H. Eshpari, P. S. Tong, M. A. Drake
The Impact Of Antioxidant Addition On Flavor Of Cheddar And Mozzarella Whey And Cheddar Whey Protein Concentrate, I. W. Liaw, H. Eshpari, P. S. Tong, M. A. Drake
Dairy Science
Lipid oxidation products are primary contributors to whey ingredient off-flavors. The objectives of this study were to evaluate the impact of antioxidant addition in prevention of flavor deterioration of fluid whey and spray-dried whey protein. Cheddar and Mozzarella cheeses were manufactured in triplicate. Fresh whey was collected, pasteurized, and defatted by centrifugal separation. Subsequently, 0.05% (w/w) ascorbic acid or 0.5% (w/w) whey protein hydrolysate (WPH) were added to the pasteurized whey. A control with no antioxidant addition was also evaluated. Wheys were stored at 3 °C and evaluated after 0, 2, 4, 6, and 8 d. In a subsequent experiment, …
Effects On Lactation Performance When Slick Hair Gene Is Simulated In Dairy Cattle In The Tropics, R. M. Mejía, J. A. Ortuño, G. J. Lascano, M. Vélez
Effects On Lactation Performance When Slick Hair Gene Is Simulated In Dairy Cattle In The Tropics, R. M. Mejía, J. A. Ortuño, G. J. Lascano, M. Vélez
Dairy Science
No abstract provided.
Digestibility Of Fresh Sugarcane-Based Diets With Slow-Release Non Protein Nitrogen Addition For Limit-Fed Dairy Heifers In The Tropics, G. J. Lascano, M. Velez, J. M. Tricarico, A. J. Heinrichs
Digestibility Of Fresh Sugarcane-Based Diets With Slow-Release Non Protein Nitrogen Addition For Limit-Fed Dairy Heifers In The Tropics, G. J. Lascano, M. Velez, J. M. Tricarico, A. J. Heinrichs
Dairy Science
No abstract provided.
Dietary Starch Level And Dose Response Of Saccharomyces Cerevisiae For Limit Fed-Dairy Heifers, G. J. Lascano, J. M. Tricarico, A. J. Heinrichs
Dietary Starch Level And Dose Response Of Saccharomyces Cerevisiae For Limit Fed-Dairy Heifers, G. J. Lascano, J. M. Tricarico, A. J. Heinrichs
Dairy Science
No abstract provided.
Nutrient Utilization Of Different Levels Of Dietary Fiber In Dairy Heifers Limit-Fed High And Low Concentrate Diets, G. J. Lascano, A. J. Heinrichs
Nutrient Utilization Of Different Levels Of Dietary Fiber In Dairy Heifers Limit-Fed High And Low Concentrate Diets, G. J. Lascano, A. J. Heinrichs
Dairy Science
No abstract provided.
Growth Hormone Alters Lipid Composition And Increases The Abundance Of Casein And Lactalbumin Mrna In The Mac-T Cell Line, Tasha L. Johnson, Brent A. S. Fujimoto, Rafael Jiménez-Flores, Daniel G. Peterson
Growth Hormone Alters Lipid Composition And Increases The Abundance Of Casein And Lactalbumin Mrna In The Mac-T Cell Line, Tasha L. Johnson, Brent A. S. Fujimoto, Rafael Jiménez-Flores, Daniel G. Peterson
Dairy Science
The MAC-T cell line has been used extensively to investigate bovine mammary epithelial cell function. A lactogenic phenotype is generally induced in this cell line by a combination of dexamethasone, insulin and prolactin and has typically been assessed by milk protein production. Few studies have focused on identifying other factors that may affect milk protein synthesis in the MAC-T cell line, and none have considered the lipid class distribution of MAC-T cells as a component of the lactogenic phenotype. Growth hormone (GH) has been shown to increase milk protein synthesis both in vivo and in mammary cell models, and has …
Lipid Rafts In The Bovine Milk Fat Globule Membrane Revealed By The Lateral Segregation Of Phospholipids And Heterogeneous Distribution Of Glycoproteins, Christelle Lopez, Marie-Noëlle Madec, Rafael Jiménez-Flores
Lipid Rafts In The Bovine Milk Fat Globule Membrane Revealed By The Lateral Segregation Of Phospholipids And Heterogeneous Distribution Of Glycoproteins, Christelle Lopez, Marie-Noëlle Madec, Rafael Jiménez-Flores
Dairy Science
This study reveals the lateral organisation of the milk fat globule membrane (MFGM). Using confocal laser scanning microscopy (CLSM) and a lipid soluble molecule, an exogenous phospholipid and two lectins as fluorescent probes we located triacylglycerols in the core of fat globules and investigated the organisation of the polar lipids and glycoproteins of the MFGM, in situ in milk. Lipid rafts corresponding to the lateral segregation of sphingolipids in liquid-ordered phases surrounded by liquid-disordered domains composed by the glycerophospholipids were observed in the MFGM. These lipid rafts which correspond to rigid sphingolipid-rich domains have a circular shape at room temperature. …
Culturally Speaking: Beyond Yogurt, Phillip S. Tong
Culturally Speaking: Beyond Yogurt, Phillip S. Tong
Dairy Science
No abstract provided.
Culturally Speaking: The Year Of Sodium, Phillip S. Tong
Culturally Speaking: The Year Of Sodium, Phillip S. Tong
Dairy Science
No abstract provided.
Investigating The Protective Properties Of Milk Phospholipids Against Ultraviolet Light Exposure In A Skin Equivalent Model, Ashley Russell, Andrea Laubscher, Rafael Jiménez-Flores, Lily H. Laiho
Investigating The Protective Properties Of Milk Phospholipids Against Ultraviolet Light Exposure In A Skin Equivalent Model, Ashley Russell, Andrea Laubscher, Rafael Jiménez-Flores, Lily H. Laiho
Dairy Science
Current research on bioactive molecules in milk has documented health advantages of bovine milk and its components. Milk Phospholipids, selected for this study, represent molecules with great potential benefit in human health and nutrition. In this study we used confocal reflectance and multiphoton microscopy to monitor changes in skin morphology upon skin exposure to ultraviolet light and evaluate the potential of milk phospholipids in preventing photodamage to skin equivalent models. The results suggest that milk phospholipids act upon skin cells in a protective manner against the effect of ultraviolet (UV) radiation. Similar results were obtained from MTT tissue viability assay …