It is known that milk is a food product consumed by the population, both in kind and the main raw material for a wide range of dairy products. Among them a special place in cottage cheese, which is a milk protein concentrate ...

Electrophysical processing of whey allows for the fractionation of whey in two major fractions: protein-mineral concentrate and deproteinised whey. Electrophysical processing of the sweet whey obtained requires the addition ...

Experiment were subjected to 10 goats and we studied the influence of the remedy "Apifitostimulin" on some biochemical indices from colostrum and goat milk. It was demonstrated that this bioactive product has a positive ...

Cheese making is a basic traditional occupation of Moldovan farmers. For many locals, an important source of income comes from the sale of telemea cheese prepared at the sheepfold or in their own households. The advantage ...

Calitatea şi siguranţa produselor de origine animală sunt legate reciproc. Societatea din toată lumea acordă o atenţie deosebită securităţii produselor alimentare. Micotoxicozele sunt o problemă pentru sănătatea omului ...

Increasing the inclusion of feather meal in diets in the near future is desirable in step with the growth of poultry production since it offers a better environmental and nutritional alternative to current methods. An ...

The paper includes the results of research on the growth of young pigs, conducted in the private enterprise Flor-Nuc, Gura Cainarului village, Falesti district. The aim of the experiment was to approve the results of the ...

Fresh cow's cheese is one of the most requested types of cheese. It is a milk protein concentrate of high nutritional value and therapeutic dietico because of the rich in essential amino acids and digestibility of this ...

Colostral milk is about 4 times more rich in protein, contains more lactose and fat than normal milk. All components of colostrum milk it's changing from milking to milking, until it turns into normal milk. Each component ...

Cercetările au fost efectuate cu scopul de a studia modificările compoziţiei chimice a laptelui falsificat cu apă. Densitatea laptelui suferă modificări drastice la falsificarea lui cu apă, în toate cazurile de falsificare ...