Frozen Homogenized Milk. IX. Freezing Characteristics of Homogenized and Unhomogenized Milk

Improving Curd-Forming Properties of Homogenized Milk

effect of bataine and sulphate supplement on wool and milk characteristics and lambs performance in naine ewes

تعداد 20 رأس میش نژاد نائینی 6+-24 ماهه، با میانگین وزن 2/3-+40 کیلوگرم، همراه با 20 رأس بره های آنها در قالب طرح کاملا تصادفی اثر بتائین و مکمل سولفات بر خصوصیات شیر و پشم و عملکرد بره ها بررسی شد. میش ها بطور تصادفی در چهار تیمار قرار گرفتند. تیمارها عبارت بودند از: 1-گروه شاهد 2-بتائین (05/0 درصد ماده خشک) 3-سولفات (24/0 سولفور درصد ماده خشک 4-بتائین هرماه با سولفات. جیره غذائی طبق nrc با مح...

Local and Homogenized Equations

Homogenization theory is concerned with finding the appropriate homogenized (or averaged, or macroscopic) governing partial differential equations describing physical processes occurring in heterogeneous materials when the length scale of the heterogeneities tends to zero. In such instances it is desired that the effects of the microstructure reside wholly in the macroscopic or effective proper...

Cholesterol Removal from Homogenized Milk with Crosslinked β-cyclodextrin by Adipic Acid

The present study was carried out to develop crosslinking of β-cyclodextrin (β-CD) using adipic acid, and to determine the optimum conditions of different factors (β-CD concentration, mixing temperature, mixing time and mixing speed) on cholesterol reduction from homogenized milk. Crosslinked β-CD was prepared with adipic acid. When the milk was treated with different conditions, the cholestero...

Homogenized Down-up Algebras

This paper studies two homogenizations of the down-up algebras introduced in [1]. We show that in all cases the homogenizing variable is not a zero-divisor, and that when the parameter β is non-zero, the homogenized down-up algebra is a Noetherian domain and a maximal order, and also Artin-Schelter regular, Auslander regular, and Cohen-Macaulay. We show that all homogenized down-up algebras hav...