Effect of partial exchange of lactose with fat in milk replacer on ad libitum feed intake and performance in dairy calves.
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A new method for producing superior set yogurt, focusing on heat treatment and homogenization.
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Responsible antibiotic use labelling and consumers’ willingness to buy and pay for fluid milk.
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Possibilities of using the continuous type of UV light on the surface of lor (whey) cheese: impacts on mould growth, oxidative stability, sensory and colour attributes during storage.
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Pasture feeding improves the nutritional, textural, and techno-functional characteristics of butter
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PROBIOTIC STRAINS IN YOGURT EFFECTIVE AGAINST FOOD-BORNE PATHOGENS
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Educational interventions to address misconceptions about antibiotic residues in milk can alter consumer perceptions and may affect purchasing habits.
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Parents’ implicit perceptions of dairy milk and plant-based milk alternatives.
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PROBIOTIC YOGHURT WITH POTENTIAL ANTI-CANDIDAL AND ANTI-BACTERIAL ACTIVITY – THE 2022 PROJECT PROGRESS REPORT
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A comparison of the bio-accessible calcium supplies of various plant-based products relative to bovine milk.
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