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Responses of nutrient utilization, rumen fermentation and microorganisms to different roughage of dairy buffaloes
Dairy buffaloes are typically fed a high-forage, low-quality diet with high fiber. These conditions result in an inherent energy and protein...
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Comparative Analysis of Fermentation of Lactose and its Components, Glucose and Galactose, by Interstrain Hybrids of Dairy Yeast Kluyveromyces lactis
AbstractUsing the fermentation and HPLC methods, we have studied the dynamics of lactose, glucose, and galactose fermentation and the formation of...
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The Regulatory Landscape in the EU for Dairy Products Derived from Precision Fermentation An Analysis on the Example of Cheese
This book assesses the EU legal framework applicable to dairy products obtained through precision fermentation. It maps the authorisation and...
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Co-fermentation of macroalga Elodea canadensis in different mixing ratios with dairy manure
Dairy manure is a valuable by-product of the animal production industry, but it may cause environmental problems due to inappropriate management and...
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Effects of antioxidant-rich Lactiplantibacillus plantarum inoculated alfalfa silage on rumen fermentation, antioxidant and immunity status, and mammary gland gene expression in dairy goats
BackgroundMilk synthesis in lactating animals demands high energy metabolism, which results in an increased production of reactive oxygen metabolites...
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Insight on the biological treatability of dairy and beverage waste mixture using natural coagulation prior fermentation
In both dairy and beverage industries, returned products are considered as waste and they are forwarded to the wastewater treatment plants (WWTP)....
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Precision Fermentation and GMMs
This chapter explains what precision fermentation is and briefly describes the process of precision fermentation and how it differs from traditional...
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Dairy Products
This chapter, which describes milk and dairy products, is divided into 6 sections. (1) Introduction, definitions, Milk standards, (2) Dairy industry...
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Effects of corn processing index and forage source on performance, blood parameters, and ruminal fermentation of dairy calves
The objective of this study was to investigate the effects of corn processing index (CPI)—particularly at 70% and 85%—in starter feed in combination...
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Texture of Dairy Products
Dairy products cover a wide range of textures and consistencies, from low viscosity liquids to delicate dairy foams, to solid, hard cheeses and milk...
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Biopreservation of Dairy Products Through Postbiotics
Food safety is one of the most pressing issues in today’s world. The world’s food security is threatened by the exponentially rising population,...
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The addition of curcumin to the diet of post-weaning dairy calves: effects on ruminal fermentation, immunological, and oxidative responses
Incorporating Curcumin into animal diets holds significant promise for enhancing both animal health and productivity, with demonstrated positive...
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Quinoa and its Co-Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products
Purpose of ReviewThis review intends to explore the potential of quinoa and its co-products as ingredients to alternative dairy foods (plant-based...
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Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook
Bifidobacteria, frequently present in the human gastrointestinal tract, play a crucial role in preserving gut health and are mostly recognized as...
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Associations between total dairy, high-fat dairy and low-fat dairy intake, and depressive symptoms: findings from a population-based cross-sectional study
PurposeEvidence on the association between dairy intake and depression is conflicting. Given numerous dietary guidelines recommend the consumption of...
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Food Microbes, Quality and Fermentation
In this chapter, we discuss food microbiology and how the activity of microbes affect food quality and the topic of fermentation. The chapter is...
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Role of Fermentation in Plant-Based Food Production and Non-dairy Fermented Foods
There are a wide variety of plant-based fermented foods around the world. However, the scope of this book is plant-based products that are...
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Cradle-to-factory gate environmental impact of the dairy sector in Haryana, India
A significant amount of GHG is produced during milk production and dairy product processing and manufacturing. In this context, the current research...
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Next-Generation Sequence Analysis of Postbiotics in Fermented Dairy Food
The investigation of conventional fermentations has been transformed by the development of next-generation sequencing (NGS) tools. The most popular...
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Germination and probiotic fermentation: a way to enhance nutritional and biochemical properties of cereals and millets
Probiotics have become increasingly popular as consumers demand balanced nutrition and health benefits from their diet. However, lactose intolerance...
