Seasonal calving, pasture-based dairy systems are widely practiced in countries with a
temperate climate and plentiful rainfall such as Ireland and New Zealand. This approach …

Butteroil is valuable product appreciated for its sensory characteristics, economic
importance, and social/cultural significance, as it has similarities in several regions of the …

The effect of storage at 4° C or 12° C on cow's milk butter manufactured without or with salt
(2.1%) was examined. Storage of the butter for 9 months scarcely affected the fatty acid …

Triglyceride (TG) and fatty acid profiles of raw (RM), pasteurized (PM, 85° C for 15 s), and
indirect UHT-treated (UM, 135° C for 15 s) cow milk were investigated by a lipidomics …

The aim of the present study was to investigate technological properties of starter strains
from traditional dairy products collected from five villages of Lorestan province in Iran. Thirty …

In this study, the some physicochemical properties, fatty acid compositions and
microbiological properties of butter samples were studied. Butter samples (n= 30) were …

The adjunct product with enzymatic activity from Aspergillus oryzae is beneficial for flavor
enrichment in the ripened cheese. However, an excessive lipolytic reaction leads to the …

Tengkawang butter is an indigenous and traditional butter from Borneo that can be a lipid
source for pharmaceutical and food applications. Studies found that Tengkawang butter is a …

In experimental intramammary inoculation studies, it has been observed that mastitis
susceptibility is influenced, among others, by cow factors. To identify milk characteristics …

BACKGROUND Aspergillus sp. has been used in traditional Japanese fermented foods.
Protease‐containing culture products of A. oryzae have been applied as the adjunct enzyme …