Revista do Instituto de Latícinios Cândido Tostes

Journal of Food and Dairy Sciences
Publicado: (2024)

پژوهش های علوم دامی
Publicado: (2021)

Mljekarstvo
Publicado: (2007)

مجلة ديالى للعلوم الزراعية
Publicado: (2022)

Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat
por: Silvana Aparecida da Silva Corradini
Publicado: (2013)

Influence seasons of the year and somatic cell counts on physical-chemical and sensory parameters of milk and coalho cheese
por: Edine Roberta de Lima
Publicado: (2019)

Review of the measurement of dynamic capacities: a proposal of indicators for the sheep industry
por: María Teresa Bastanchury-López
Publicado: (2019)

Milk production process, quality and technological properties of milk for the use of various types of milking machines
por: Mariia Lutsenko
Publicado: (2021)

Milk quality: milking personnel associated factors
por: Juan C Esguerra
Publicado: (2018)

Viability of the culture of Bifidobacterium bifidum immobilized by microencapsulation in dairy drink and the simulated gastrointestinal liquids
por: Voblikova, T. V.
Publicado: (2019)

Association between Mycobacterium avium subsp. paratuberculosis infection and culling in dairy cattle herds
por: R Arrazuría
Publicado: (2014)

Transformer le lait local en Afrique de l'Ouest
por: Brouti, Cécile, et al.
Publicado: (2022)

Dairy production: technical and economic results of lowland farms in the Chlef region of northern Algeria
por: African Research Journal of Biosciences
Publicado: (2025)

Application of functional edible films in ricotta cheese
por: Erica Monize Goulart
Publicado: (2019)

Microalgal production under mixotrophic conditions using cheese whey as substrate
por: Alexsandra Frazão de Andrade
Publicado: (2022)

Physicochemical characterization and correlation of raw cow’s milk according to classification assigned in Panama
por: Pablo Montero-Prado
Publicado: (2021)

Colostrum silage: fermentative, microbiological and nutritional dynamics of colostrum fermented under anaerobic conditions at different temperatures
por: Lucas Silveira Ferreira
Publicado: (2013)

Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology
por: Taliana Kênia Alves BEZERRA
Publicado: (2016)

Valorization of acid whey through processing as a substrate for lactic fermentation
por: Juan Carlos González-Téllez
Publicado: (2024)

Efecto del nivel de producción de leche sobre el comportamiento ingestivo en vacas lecheras en pastoreo primaveral
por: R. G. PULIDO
Publicado: (2001)

Intensive dairy farming systems from Holland and Brazil: SWOT analyse comparison
por: Rodrigo Augusto Cortêz Passetti
Publicado: (2016)

Detection of Mycobacterium avium subsp. paratuberculosis and other mycobacteria in retail milk and dairy products in Argentina
por: Karina Cirone
Publicado: (2022)

Dry matter intake and milk yield of cows grazing Xaraés palisadegrass under different management strategies
por: Vinícius Emanoel Carvalho
Publicado: (2019)

Uso de um detector potenciométrico de sensibilidade aumentada para a determinação de cloretos em leite e produtos lácteos por fia
por: J. L. F. C. Lima
Publicado: (2000)

ESTUDIO DEL CONSUMO DE LECHE Y SUS DERIVADOS EN EL MUNICIPIO DE OAXACA DE JUAREZ, MÉXICO
por: Enrique Durán Meléndez
Publicado: (2016)

Development of a functional beverage based on fermented whey, goldenberry (Physalis peruviana L.), and tumbo (Passiflora mollissima)
por: Perfecto Chagua-Rodríguez
Publicado: (2023)

Listeria spp., in churn storage of raw cow’s milk in Tunja - Boyacá
por: Eliana Urbano-Cáceres
Publicado: (2018)

Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum
por: Aloisio Henrique Pereira de Souza
Publicado: (2013)

Fitting mathematical models to lactation curves from holstein cows in the southwestern region of the state of Parana, Brazil
por: ABÍLIO G.T. FERREIRA
Publicado: (2015)

Knowledge, Attitude, and Practice on Antimicrobial Use among Dairy Farmers in Zaria, Nigeria
por: Fathuddin, Muhammad Muhsin, et al.
Publicado: (2026)

Beyond the pail: climate-smart dairying for a sustainable tomorrow
por: G. Bhuvaneswari, R. Raghy, P. Ponnuvel
Publicado: (2025)

Solubility of lactose‐free milk powders: Influence of protein content, incorporation of UF permeate and maltodextrin
por: Nilkanth Pawar, et al.
Publicado: (2026)

Screening methods for antibiotic residue detection in milk: Recent advances, challenges, and regulations
por: Ghinwa Ismail, et al.
Publicado: (2024)

Guidance for submitting research on previously unreported cheeses
por: Michael Mullan
Publicado: (2025)

Changes in the structure and functional properties of lactoferrin with different iron saturations before and after simulated high‐temperature short‐time heat treatments
por: Mengqi Wang, et al.
Publicado: (2024)

Triglyceride and fatty acid composition of bovine colostrum and transition milk in pasture‐based dairy cows supplemented prepartum with inorganic selenium, organic selenium or rumen‐protected choline
por: Fionnuala McDermott, et al.
Publicado: (2024)