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Articles 31 - 32 of 32
Full-Text Articles in Dairy Science
Production Of Calcium Reduced Micellar Casein Concentrate Powders And Their Use In Process Cheese Products, Anil Kommineni
Production Of Calcium Reduced Micellar Casein Concentrate Powders And Their Use In Process Cheese Products, Anil Kommineni
Electronic Theses and Dissertations
Protein is an essential dietary component, and sufficient intake is vital in a healthy and balanced diet. Consumers are becoming increasingly aware of and knowledgeable about the role of protein in the diet. Two of the next-generation dairy protein ingredients isolated from milk are micellar casein (MCC) and milk-derived whey protein, isolated from skim milk using microfiltration (MF). Membrane filtration has been used extensively by the dairy industry to produce a variety of dairy ingredients from milk. MCC manufactured from freshly pasteurized milk can be directly consumed or as a supplement to fortify and enhance nutritional qualities in processed food …
Escherichia Coli And Salmonella Sp. In Domestic Cattle And Wild Roosevelt Elk: Fecal Pathogens At The Wildlife-Domestic Interface, Emily A. Buck
Escherichia Coli And Salmonella Sp. In Domestic Cattle And Wild Roosevelt Elk: Fecal Pathogens At The Wildlife-Domestic Interface, Emily A. Buck
Cal Poly Humboldt theses and projects
Direct or indirect contact between domestic populations of animals and wildlife carries an inherent risk for transmission of pathogens that cause infectious disease. In Humboldt and Del Norte counties of northern California, ongoing conflict between ranchers and Roosevelt elk groups results from elk use of ranching pastures and pastures on private land. Fecal samples from elk in association with cattle, cattle, and from elk not in known association with cattle were assessed for the presence of bacteria Salmonella enterica and pathogenic Escherichia coli to assess whether association with cattle increases risk of infection for elk. Group identity (one of the …