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Cost-benefit analysis of manure applications on specialized dairy farms in the highlands and lowlands of Costa Rica
(Centro Agronómico Tropical de Investigación y Enseñanza (CATIE), 2019)
Bacteriophages on dairy foods
(Wiley Blackwell Publishing, Inc, 2019-01)
This review focuses on the impact of bacteriophages on the manufacture of dairy foods. Firstly, the impact of phages of lactic acid bacteria in the dairy industry, where they are considered enemies, is discussed. The sources ...
Operational analysis of dairy production of the Federal Institute of Education, Science and Technology of Minas Gerais – Campus Bambuí
(2017-04-01)
This paper has the aim to study the costs and revenue generated by the Production and Practice Lab (PPL) of Dairy Cattle Federal Institute of Minas Gerais Campus Bambuí, in the period from January 2012 to June 2014. The ...
Dairy products modified in their lactose content
(Bentham Science Publishers, 2012-01)
Lactose intolerance is a problem suffered by a large part of the world population. The simplest solution is to remove (partially or completely) dairy products from diet. However, a more convenient alternative from the ...
Contribution of trees to the control of heat stress in dairy cows and the financial viability of livestock farms in humid tropics
(CATIE, Turrialba (Costa Rica), 2002)
La presente disertación trata de dos temas: 1) el efecto de los árboles de sombra sobre el control del estrés calórico en el ganado de leche y 2) la contribución de los árboles dispersos en los pastizales para la viabilidad ...
Technical efficiency of dairy farms in Uruguay : a stochastic production frontier analysis
(Udelar. FCS, 2017)
The productivity of Uruguayan dairy farms has been consistently growing for the last 40 years. This process has implied the adoption of new technologies which have had significant effects on the production system. The ...
Lactic Acid Bacteria for Dairy Fermentations: Specialized Starter Cultures to Improve Dairy Products
(Wiley Blackwell Publishing, Inc, 2016)
Dairy starter cultures are actively growing cultures of lactic acid bacteria (LAB) to drive the fermentation process.At first, only artisanal starters were used. Though they are still used in certain cases, their microbiological ...