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1. Full Text The Effect of Dairy Fat Source on Viscoelastic Properties of Full‐Fat Processed Cheese Spreads
by Černíková, Michaela and Pachlová, Vendula and Holas, Ondřej and Moudrá, Kateřina and Slintáková, Kateřina and Buňka, František
European journal of lipid science and technology, ISSN 1438-7697, 01/2018, Volume 120, Issue 1, pp. 1700319 - n/a
dairy fat source | viscoelastic properties | processed cheese | Food Science & Technology | Life Sciences & Biomedicine | Nutrition & Dietetics | Science & Technology | Analysis | Cheese | Dairy industry | Viscoelasticity | Membranes | Dairy products | Consistency | Butter | Globules | Dry matter | Properties (attributes) | Storage | Symbols | Oils & fats | Elastic properties | Food processing industry | Milk
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2. Structure of dairy products
by Tamime, A. Y
2007, 1st ed., Society of Dairy Technology series., ISBN 9781405129756, xvi, 288
Analyse | Dairy products | Traitement | Dairy processing | Produits laitiers | Analysis | TECHNOLOGY & ENGINEERING | General | Food Science
Book
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3. Full Text Non-Bovine Milk and Milk Products
by Tsakalidou, Effie and Papadimitriou, Konstantinos
2016, ISBN 0128033614, 288
Milk | Dairy products | Dairy processing
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4. Milk cheese
by CHEN HUI
03/2020
MILK OR CHEESE SUBSTITUTES | HUMAN NECESSITIES | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE | MAKING THEREOF | FOODS OR FOODSTUFFS | THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Patent
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5. BUTTER
by OKAMOTO KIYOTAKA and MATSUI KOTARO
10/2019
MILK OR CHEESE SUBSTITUTES | HUMAN NECESSITIES | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE | MAKING THEREOF | FOODS OR FOODSTUFFS | THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Patent
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6. Full Text Typical dairy products in Africa from local animal resources
by Mattiello, Silvana and Caroprese, Mariangela and Matteo, Crovetto Gianni and Fortina, Riccardo and Martini, Andrea and Martini, Mina and Parisi, Giuliana and Russo, Claudia and Zecchini, Massimo and ASPA Commission Anim Prod Dev Coop
Italian Journal of Animal Science, ISSN 1594-4077, 07/2018, Volume 17, Issue 3, pp. 740 - 754
milk | Dairy products | butter | fermented cheese | Africa | Veterinary Sciences | Agriculture, Multidisciplinary | Agriculture | Agriculture, Dairy & Animal Science | Life Sciences & Biomedicine | Science & Technology | Starter cultures | Spoilage | Cheese | Shelf life | Milk production | Milk | Environmental conditions
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7. Full Text Butter Composition and Texture from Cows with Different Milk Fatty Acid Compositions Fed Fish Oil or Roasted Soybeans
by Bobe, G and Zimmerman, S and Hammond, E.G and Freeman, A.E and Porter, P.A and Luhman, C.M and Beitz, D.C
Journal of dairy science, ISSN 0022-0302, 06/2007, Volume 90, Issue 6, pp. 2596 - 2603
dairy cow | diet | butter texture | fatty acid composition | Dairy cow | Fatty acid composition | Diet | Butter texture | Food Science & Technology | Agriculture | Agriculture, Dairy & Animal Science | Life Sciences & Biomedicine | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Vertebrates | Milk and cheese industries. Ice creams | Animal productions | Biological and medical sciences | Terrestrial animal productions | Cattle - metabolism | Milk - chemistry | Butter - analysis | Rheology | Fatty Acids - analysis | Random Allocation | Soybeans - metabolism | Animals | Food, Organic | Animal Nutritional Physiological Phenomena | Milk - secretion | Lactation - metabolism | Fish Oils - metabolism | Female | Fish Oils - administration & dosage | Butter - standards | Taste | Fatty Acids, Unsaturated - analysis | Cattle - physiology | Animal Feed | Index Medicus
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8. Full Text Texture of Butter from Cows with Different Milk Fatty Acid Compositions
by Bobe, G and Hammond, E. G and Freeman, A. E and Lindberg, G. L and Beitz, D. C
Journal of dairy science, ISSN 0022-0302, 10/2003, Volume 86, Issue 10, pp. 3122 - 3127
Dairy cow | Fatty acid composition | Butter texture | Food Science & Technology | Agriculture | Agriculture, Dairy & Animal Science | Life Sciences & Biomedicine | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Vertebrates | Milk and cheese industries. Ice creams | Animal productions | Biological and medical sciences | Terrestrial animal productions | Sensation | Milk - chemistry | Animals | Butter - analysis | Cattle | Humans | Chemical Phenomena | Fatty Acids - analysis | Female | Touch | Chemistry, Physical | Index Medicus
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9. BUTTER
by DORING SVEN-RAINER
01/2019
BAKING | MILK OR CHEESE SUBSTITUTES | PRESERVATION THEREOF | BAKERY PRODUCTS | HUMAN NECESSITIES | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE | EDIBLE DOUGHS | TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS | MAKING THEREOF | FOODS OR FOODSTUFFS | THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Patent
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10. BUTTER
by DÖRING, Sven-Rainer
01/2019
BAKING | MILK OR CHEESE SUBSTITUTES | PRESERVATION THEREOF | BAKERY PRODUCTS | HUMAN NECESSITIES | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE | EDIBLE DOUGHS | TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS | MAKING THEREOF | FOODS OR FOODSTUFFS | THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Patent
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11. BUTTER
by DÖRING, Sven-Rainer
01/2019
BAKING | MILK OR CHEESE SUBSTITUTES | PRESERVATION THEREOF | BAKERY PRODUCTS | HUMAN NECESSITIES | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE | EDIBLE DOUGHS | TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS | MAKING THEREOF | FOODS OR FOODSTUFFS | THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Patent
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12. Full Text Milk and dairy consumption and risk of cardiovascular diseases and all-cause mortality: dose-response meta-analysis of prospective cohort studies
by Jing Guo and Arne Astrup and Julie A. Lovegrove and Lieke Gijsbers and David I. Givens and Sabita S. Soedamah-Muthu
European journal of epidemiology, ISSN 0393-2990, 1/2017, Volume 32, Issue 4, pp. 269 - 287
META-ANALYSIS | Dairy | Cardiovascular disease | Dose–response meta-analysis | All-cause mortality | Fermented dairy | Milk | Life Sciences & Biomedicine | Public, Environmental & Occupational Health | Science & Technology | Milk - statistics & numerical data | Animals | Dairy Products - statistics & numerical data | Prospective Studies | Diet - statistics & numerical data | Humans | Mortality | Risk Factors | Cardiovascular Diseases - epidemiology | Diet - methods | Sports nutrition | Dairy industry | Health aspects | Coronary heart disease | Risk factors | Heart | Dairy products | Sensitivity analysis | Milk products | Spine | Health risks | Risk | Data processing | Cheese | Yogurt | Coronary artery disease | Studies | Heterogeneity | Cardiovascular diseases | Health risk assessment | Heart diseases | Food | Index Medicus | Meta-Analysis
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13. Full Text Minimum Stocking Requirements for Retailers in the Special Supplemental Nutrition Program for Women, Infants, and Children: Disparities Across US States
by Pelletier, Jennifer E and Schreiber, Liana R. N and Laska, Melissa N
American journal of public health (1971), ISSN 0090-0036, 07/2017, Volume 107, Issue 7, pp. 1171 - 1174
Life Sciences & Biomedicine | Public, Environmental & Occupational Health | Science & Technology | Food Supply | Public Health | Health Status Disparities | United States | Humans | Food Assistance - statistics & numerical data | Commerce | Infant | Nutrition Policy | Vegetables - supply & distribution | Female | Fruit - supply & distribution | Beverages | Child | Retail industry | Women's health services | Management | Planning | Analysis | Child care services | Dairy products | Vegetables | Economic indicators | Grain | Infants | Cheese | Yogurt | Electronic mail | Tofu | Eggs | Stocking | Fruits | Statistical data | Food availability | Coding | Children | Public health | Milk | Food | Legumes | Nutrition | Categories | Benchmarks | Peanut butter | Economic conditions | Economic forecasts | Mail | Index Medicus | Abridged Index Medicus | Low-Income Children | Health Policy | AJPH Research | Socioeconomic Factors
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14. METHOD FOR MANUFACTURING BUTTER-LIKE FOOD DERIVED FROM VEGETABLE MILK AND BUTTER-LIKE FOOD DERIVED FROM VEGETABLE MILK
by FUJIHARU, Koji
07/2020
MILK OR CHEESE SUBSTITUTES | PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL | THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT | FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J | HUMAN NECESSITIES | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE | MAKING THEREOF | EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS | FOODS OR FOODSTUFFS | THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Patent
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15. Full Text Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS
by Capozzi, Vittorio and Lonzarich, Valentina and Khomenko, Iuliia and Cappellin, Luca and Navarini, Luciano and Biasioli, Franco
Molecules (Basel, Switzerland), ISSN 1420-3049, 03/2020, Volume 25, Issue 5, p. 1242
Biochemistry & Molecular Biology | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Multidisciplinary | Science & Technology | Cheese - analysis | Gas Chromatography-Mass Spectrometry - methods | Solid Phase Microextraction - methods | Ketones - chemistry | Volatile Organic Compounds - chemistry | Mass Spectrometry - methods | Odorants - analysis | Dairy products | Furfural | Coagulation | Hydrocarbons | Alcohol | Cheese | Aldehydes | Organic acids | Aroma compounds | Alcohols | Solid phase methods | Sample preparation | Propanone | Furfuryl alcohol | Polyethylene glycol | Aroma | Organic compounds | Solid phases | Milk | Spectroscopy | Data analysis | Automation | Complementarity | Ketones | Pesticides | Hexanol | Principal components analysis | Mass spectroscopy | Food products | Flavor | Chromatography | Gas chromatography | Quality control | 1-Hexanol | Headspace | Furans | Scientific imaging | Volatile organic compounds--VOCs | Volatile compounds | Differentiation | Mass spectrometry | Pentanone | Index Medicus | mascarpone cheese | ptr-tof-ms | dairy product | alcohols | ketones | hs-spme gc-ms | vocs | aroma | milk cream | tiramisù
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16. Full Text Substitutions of dairy product intake and risk of stroke: a Danish cohort study
by Laursen, Anne Sofie Dam and Laursen, Anne Sofie Dam and Dahm, Christina Catherine and Dahm, Christina Catherine and Johnsen, Søren Paaske and Johnsen, Søren Paaske and Tjønneland, Anne and Tjønneland, Anne and Overvad, Kim and Overvad, Kim and Jakobsen, Marianne Uhre and Jakobsen, Marianne Uhre
European journal of epidemiology, ISSN 0393-2990, 2/2018, Volume 33, Issue 2, pp. 201 - 212
Public Health | Dairy products | Stroke | Substitution models | Fermented milk | Butter | Oncology | Cheese | Epidemiology | Medicine & Public Health | Cohort studies | Infectious Diseases | Cardiology | Life Sciences & Biomedicine | Public, Environmental & Occupational Health | Science & Technology | Stroke (Disease) | Prevention | Nutrition | Oncology, Experimental | Research | Risk factors | Requirements | Cancer | Milk | Statistical analysis | Health risks | Regression analysis | Hemorrhage | Low fat | Subgroups | Substitutes | Confidence intervals | Diet | Ischemia | Etiology | Arteriosclerosis | Atherosclerosis | Health risk assessment | Buttermilk | Index Medicus
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