Preservatives in dairy foods

Enumeration of Lactobacillus acidophilus with the Agar Plate Count.

Journal of food protection·2019

Genetically engineered large animal model for studying cone photoreceptor survival and degeneration in retinitis pigmentosa.

Nature biotechnology·1997

Production of 2,3-butylene glycol from whey by Klebsiella pneumoniae and Enterobacter aerogenes.

Journal of dairy science·1983

Frequencies of Bacteriophage-Resistant and Slow Acid-Producing Variants of Streptococcus cremoris.

Applied and environmental microbiology·1983

Specificity of the Westerfeld adaptation of the Voges-Proskauer test.

Applied and environmental microbiology·1982

Microbial production of 2,3-butylene glycol from cheese whey.

Applied and environmental microbiology·1982

Yogurt fortified with hyaluronic-acid coated liposomal casein peptides: Physicochemical, antioxidant, and sensory properties.

Journal of dairy science·2026

A novel life cycle assessment demonstrates that targeted genetic improvement can reduce the environmental impact of beef from beef × dairy production systems in the US and the UK.

Journal of dairy science·2026

Nitrogen emission and lactation characteristics of Holstein-Friesian dairy cattle fed low-protein diets with and without branched-chain volatile fatty acid supplementation.

Journal of dairy science·2026

Meta-analysis of lipid- and starch-based dietary interventions to reduce enteric methane emissions, fecal organic matter, and fecal and urinary nitrogen excretion in dairy cows.

Journal of dairy science·2026

Centrifugation-induced somatic cell count reduction in milk as a form of adulteration detected by 1H nuclear magnetic resonance spectroscopy and multivariate modeling.

Journal of dairy science·2026

Impact of cow-calf contact during the first week and following separation on cows' activity, behavior, feed-related parameters, and milk yield and composition.

Journal of dairy science·2026

Pork and salmon diets differentially modulate lipid oxidation along the gastrointestinal tract in rats, with limited effects on gut microbiota.

Current research in food science·2026

Plant-based functional and active agents in sustainable food packaging: a comprehensive review.

Journal of food science and technology·2026

Supplementing processed fish powder from Pangas catfish into cookies: influence on its physico-chemical attributes, dough rheology and sensory acceptability.

Journal of food science and technology·2026

Clean-label basil seed gum-date seed extract coatings for reduced oil uptake and enhanced lipid quality in deep-fat-fried chicken nuggets: A physicochemical, lipidomic, and machine learning approach.

Food chemistry·2026

Unraveling the interplay of microbial succession, flavor deterioration, and physicochemical dynamics in vacuum-packed marinated silver carp during storage.

Food chemistry: X·2026

Sweet potato starch noodle enriched with purple sweet potato anthocyanins: Improving anthocyanin retention and noodle quality by adding citrus peel pectin.

Food chemistry: X·2026

Related Experiment Videos

Preservatives in dairy foods

Related Concept Videos

Enumeration of Lactobacillus acidophilus with the Agar Plate Count.

Genetically engineered large animal model for studying cone photoreceptor survival and degeneration in retinitis pigmentosa.

Production of 2,3-butylene glycol from whey by Klebsiella pneumoniae and Enterobacter aerogenes.

Frequencies of Bacteriophage-Resistant and Slow Acid-Producing Variants of Streptococcus cremoris.

Specificity of the Westerfeld adaptation of the Voges-Proskauer test.

Microbial production of 2,3-butylene glycol from cheese whey.

Yogurt fortified with hyaluronic-acid coated liposomal casein peptides: Physicochemical, antioxidant, and sensory properties.

A novel life cycle assessment demonstrates that targeted genetic improvement can reduce the environmental impact of beef from beef × dairy production systems in the US and the UK.

Nitrogen emission and lactation characteristics of Holstein-Friesian dairy cattle fed low-protein diets with and without branched-chain volatile fatty acid supplementation.

Meta-analysis of lipid- and starch-based dietary interventions to reduce enteric methane emissions, fecal organic matter, and fecal and urinary nitrogen excretion in dairy cows.

Centrifugation-induced somatic cell count reduction in milk as a form of adulteration detected by 1H nuclear magnetic resonance spectroscopy and multivariate modeling.

Impact of cow-calf contact during the first week and following separation on cows' activity, behavior, feed-related parameters, and milk yield and composition.

Pork and salmon diets differentially modulate lipid oxidation along the gastrointestinal tract in rats, with limited effects on gut microbiota.

Plant-based functional and active agents in sustainable food packaging: a comprehensive review.

Supplementing processed fish powder from Pangas catfish into cookies: influence on its physico-chemical attributes, dough rheology and sensory acceptability.

Clean-label basil seed gum-date seed extract coatings for reduced oil uptake and enhanced lipid quality in deep-fat-fried chicken nuggets: A physicochemical, lipidomic, and machine learning approach.

Unraveling the interplay of microbial succession, flavor deterioration, and physicochemical dynamics in vacuum-packed marinated silver carp during storage.

Sweet potato starch noodle enriched with purple sweet potato anthocyanins: Improving anthocyanin retention and noodle quality by adding citrus peel pectin.

Related Experiment Videos

Preservatives in dairy foods

Related Concept Videos

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