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Consumption of soft cheese in Germany from 2010 to 2023 (in 1,000 tons)
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Investigating different gel structures formed by bovine casein micelles, goat casein micelles, and reassembled casein micelles.
This proposal describes a new approach to making animal-free dairy products by producing casein from microorganisms and then assembling them into casein micelles. The gelation of casein micelles is an
DataCite Commons2025-07-09 更新70
Additional file 1 of Genetic variants associated with two major bovine milk fatty acids offer opportunities to breed for altered milk fat composition
Additional file 1: Table S1. GWAS results for C16:0 and C18:1cis-9 levels. All significant (p
DataCite Commons2022-05-27 更新60
Subjective priority of traceable information preferred by consumers in the case of dairy.
Subjective priority of traceable information preferred by consumers in the case of dairy.
NIAID Data Ecosystem30
Milk from different species on physicochemical and microstructural yoghurt properties
ABSTRACT: The aim of the present research was to evaluate differences in chemical properties and physical structure of yoghurt produced with milk from different species (sheep, cow, and goat). For eac
DataCite Commons2020-08-27 更新60
Review of greenhouse gas emissions from the storage and land application of farm dairy effluent
The amounts of farm dairy effluent stored in ponds and irrigated to land have steadily increased with the steady growth of New Zealand's dairy industry. About 80% of dairy farms now operate with efflu
DataCite Commons2020-09-04 更新40
