Effects of Agricultural Practices on Milk and Dairy Products

Renner, E.

doi:10.1007/978-94-011-7030-7_8

Cited by 4 publications

(2 citation statements)

References 32 publications

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“…Various aspects of these factors have been reviewed for red meats (Lawrie 1981;Oekermann 1988). poultry and eggs (Froning 1988) and milk (Renner 1988). As with plant products, very little information is available on the effects of refrigerated storage.…”

Section: Animal Productsmentioning

confidence: 99%

Sources of Variation in the Nutrient Content of Agricultural Commodities From the Farm to the Consumer

Shewfelt

1990

Journal of Food Quality

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Raw agricultural commodities vary widely in nutrient composition at the point of sale to the consumer. Sources of this variation in fresh fruits and vegetables include genetics, preharvest conditions of the plant, maturity of the edible product at harvest, postharvest handling and storage conditions, and any minimal processing techniques employed. Similar sources of variation exist for other plant products and for animal products. Current research knowledge is primarily limited to compositional information on ascorbic acid and p-carotene. A concerted, systematic effort is needed with specific attention focused on the efects of refrigerated storage on composition and bioavailability .

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Section: Animal Productsmentioning

confidence: 99%

Sources of Variation in the Nutrient Content of Agricultural Commodities From the Farm to the Consumer

Shewfelt

1990

Journal of Food Quality

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“…The most promising are those evaluating the addition of antioxidants, such as ascorbic acid (Champagne and Gardner, 2005). Generally, ascorbic acid content in cheeses is very low, because of its lost into the whey as hydrosoluble vitamins associated with the non-fat, aqueous fraction (Renner et al, 1989).…”

Section: Introductionmentioning

confidence: 99%

Application of common packaging materials in the probiotic fresh cheese production

et al. 2016

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The aim of this work was to investigate the application of common packaging materials polypropylene (PP) and polystyrene (PS) in the probiotic fresh cheese production packaging. Probiotic and traditional cheeses were produced from milk with standardized milk fat content of 2.3 g/100 g including the application of two cultures (probiotic and traditional). The samples were packed in the PP and PS cups and stored at 4 ºC for 30 days. The observed permeability of gases through the two applied packaging materials was significantly different. Cheese samples were analysed for microbiological properties whereby lactic acid bacteria, Bifidobacterium sp. and aerobic mesophilic bacteria (AMB) were determined. Packaging materials showed no significant effect on the content of ascorbic acid which is known to be sensitive to the presence of oxygen.

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Nanotechnology‐Enabled Delivery Systems for Food Functionalization and Fortification

Tiwari

Takhistov

2012

Nanotechnology Research Methods for Foods and Bioproducts

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Effects of Agricultural Practices on Milk and Dairy Products

Cited by 4 publications

References 32 publications

Sources of Variation in the Nutrient Content of Agricultural Commodities From the Farm to the Consumer

Sources of Variation in the Nutrient Content of Agricultural Commodities From the Farm to the Consumer

Application of common packaging materials in the probiotic fresh cheese production

Nanotechnology‐Enabled Delivery Systems for Food Functionalization and Fortification

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