Cheesemaking offers the opportunity to exploit the unique nutritional, sensory, biological
and other functionalities of both cheese and whey‐derived products. Milk standardisation is …

This review focuses on the genetic and non-genetic parameter estimation for dairy cattle
milk composition. Milk is the most widely consumed food in the world, containing proteins …

Background Very little is known about food products of tropical cattle. This study
comprehensively determined composition and physical properties of the Gambian N'Dama …

Context Accurate reporting of livestock greenhouse-gas (GHG) emissions is important in
developing effective mitigation strategies, but the cost and labour requirements associated …

This study investigates the effects of ultrasonication on milk coagulation properties, focusing
on milk from indigenous Thamankaduwa White (TW) and exotic Holstein Friesian (HF) cattle …

Background The milk's nutritional value is determined by its constituents, including fat,
protein, carbohydrates, and minerals. The mammary gland's ability to produce milk is …

Mastitis is highly prevalent and causes significant economic loss in the Ethiopian dairy
industry. An important aspect of monitoring dairy cow health and milk quality is …

Highlights What are the main findings? Differentially expressed milk fat QTL genes explored
with whole genome se-quencing for variant analysis. Identified non-synonymous SNPs for …

Sažetak In this study, donkey milk and cow milk used for kefir production and the kefir
samples were characterised based on compositional and microbiological properties, volatile …

The aim of this research was to investigate the variations in the chemical composition as
well as the physical and microbiological properties of raw milk depending on the farm …