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Journal of dairy science 74건

  1. [해외논문]   News and Announcements   SCI SCIE


    Journal of dairy science v.100 no.2 ,pp. xix - xix , 2017 , 0022-0302 ,

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

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  2. [해외논문]   Interpretive Summaries, February 2017   SCI SCIE


    Journal of dairy science v.100 no.2 ,pp. i - x , 2017 , 0022-0302 ,

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  3. [해외논문]   Letter to the Editor: A call for more complete reporting and evaluation of experimental methods, physical forms of starters, and results in calf research   SCI SCIE

    Kertz, A.F. (Corresponding author)
    Journal of dairy science v.100 no.2 ,pp. 851 - 852 , 2017 , 0022-0302 ,

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  4. [해외논문]   Letter to the Editor: A response to Kertz (2017): Extension and clarification of a call for more complete reporting and evaluation of experimental methods, physical forms of starters, and results in calf research   SCI SCIE

    Bach, A. (ICREA (Institució) , Terré (Catalana de Recerca i Estudis Avançats), 08010 Barcelona, Spain ) , , M. (Department of Ruminant Production, IRTA (Institut de Recerca i Tecnologia Agroalimentàries), 08140 Caldes de Montbui, Spain ) , Khan, M.A. (Animal Nutrition and Physiology Team, Grassland Research Centre, AgResearch Limited, Palmerston North, 4442, New Zealand)
    Journal of dairy science v.100 no.2 ,pp. 853 - 854 , 2017 , 0022-0302 ,

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    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  5. [해외논문]   Invited review: Phenotypes to genetically reduce greenhouse gas emissions in dairying   SCI SCIE

    de Haas, Y. (Animal Breeding and Genomics Center, Wageningen UR Livestock Research, PO Box 338, NL-6700 AH Wageningen, the Netherlands ) , Pszczola, M. (Department of Genetics and Animal Breeding, Poznan University of Life Sciences, Wolynska 33, 60-637 Poznan, Poland ) , Soyeurt, H. (Statistics, Informatics, and Applied Modeling Unit, Department of AgroBioChem, Gembloux Agro-Bio Tech, University of Liège, B-5030 Gembloux, Belgium ) , Wall, E. (Animal and Veterinary Sciences, Scotland's Rural College, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, United Kingdom ) , Lassen, J. (Department of Molecular Biology and Genetics, Faculty of Science and Technology, Aarhus University, PO Box 50, DK-8830 Tjele, Denmark)
    Journal of dairy science v.100 no.2 ,pp. 855 - 870 , 2017 , 0022-0302 ,

    초록

    ABSTRACT Phenotypes have been reviewed to select for lower-emitting animals in order to decrease the environmental footprint of dairy cattle products. This includes direct selection for breath measurements, as well as indirect selection via indicator traits such as feed intake, milk spectral data, and rumen microbial communities. Many of these traits are expensive or difficult to record, or both, but with genomic selection, inclusion of methane emission as a breeding goal trait is feasible, even with a limited number of registrations. At present, methane emission is not included among breeding goals for dairy cattle worldwide. There is no incentive to include enteric methane in breeding goals, although global warming and the release of greenhouse gases is a much-debated political topic. However, if selection for reduced methane emission became a reality, there would be limited consensus as to which phenotype to select for: methane in liters per day or grams per day, methane in liters per kilogram of energy-corrected milk or dry matter intake, or a residual methane phenotype, where methane production is corrected for milk production and the weight of the cow. We have reviewed the advantages and disadvantages of these traits, and discuss the methods for selection and consequences for these phenotypes.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  6. [해외논문]   Invited review: Microbe-mediated aflatoxin decontamination of dairy products and feeds   SCI SCIE

    Kim, Sejeong (Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Republic of Korea ) , Lee, Heeyoung (Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Republic of Korea ) , Lee, Soomin (Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Republic of Korea ) , Lee, Jeeyeon (Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Republic of Korea ) , Ha, Jimyeong (Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Republic of Korea ) , Choi, Yukyung (Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Republic of Korea ) , Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Republic of Korea ) , Choi, Kyoung-Hee (Department of Oral Microbiology, College of Dentistry, Wonkwang University, Iksan, Chonbuk 570-749, Republic of Korea)
    Journal of dairy science v.100 no.2 ,pp. 871 - 880 , 2017 , 0022-0302 ,

    초록

    ABSTRACT Aspergillus flavus , Aspergillus parasiticus , and Aspergillus nomius contaminate corn, sorghum, rice, peanuts, tree nuts, figs, ginger, nutmeg, and milk. They produce aflatoxins, especially aflatoxin B 1 , which is classified as a Group 1 carcinogen by the International Agency for Research on Cancer. Many studies have focused on aflatoxin removal from food or feed, especially via microbe-mediated mechanisms—either adsorption or degradation. Of the lactic acid bacteria, Lactobacillus rhamnosus GG efficiently binds aflatoxin B 1 , and a peptidoglycan in the bacterium cell wall plays an important role. This ability of L. rhamnosus GG should be applied to the removal of aflatoxin B 1 . Aflatoxin can be removed using other aflatoxin-degrading microorganisms, including bacterial and fungal strains. This review explores microbe-associated aflatoxin decontamination, which may be used to produce aflatoxin-free food or feed.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  7. [해외논문]   Short communication: Inhibition of angiotensin 1-converting enzyme by peptides derived from variants of bovine β-casein upon apical exposure to a Caco-2 cell monolayer   SCI SCIE

    Petrat-Melin, Bjørn (Corresponding author) , Le, Thao T. , Møller, Hanne S. , Larsen, Lotte B. , Young, Jette F.
    Journal of dairy science v.100 no.2 ,pp. 881 - 885 , 2017 , 0022-0302 ,

    초록

    ABSTRACT This study investigated the consequence of genetically contingent amino acid substitutions in bovine β-casein (CN) genetic variants A 1 , A 2 , B, and I on the structure and bioactive potential of peptides following in vitro digestion. The β-CN variants were digested in vitro using pepsin and pancreatin, and a peptide profile was obtained by liquid chromatography tandem mass spectrometry, revealing among others, the β-casomorphin precursor peptides VYPFPGPIHN and VYPFPGPIPN, derived from variant A 1 /B and from A 2 /I, respectively. These 2 peptides were synthesized and assessed for angiotensin 1-converting enzyme (ACE) inhibitory capacity before and after incubation with a monolayer of Caco-2 intestinal cells. The VYPFPGPIHN was a stronger ACE inhibitor than VYPFPGPIPN, with the concentration needed to reach half-maximal inhibition (IC 50 ) of 123 ± 14.2 μ M versus 656 ± 7.6 μ M . Exposure to a Caco-2 intestinal cell monolayer did not affect ACE inhibition by VYPFPGPIHN, but resulted in an almost 2-fold increase in inhibition by VYPFPGPIPN after incubation. Subsequent tandem mass spectrometric analysis identified the truncated peptide VYPFPGPIP, suggesting hydrolysis by a cell membrane associated peptidase. Thus, genetic variation in bovine β-CN results in the generation of peptides that differ in bioactivity, and are differently affected by intestinal brush border peptidases.

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    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  8. [해외논문]   Short communication: Early-lactation, but not mid-lactation, bovine lactoferrin preparation increases epithelial barrier integrity of Caco-2 cell layers   SCI SCIE

    Anderson, Rachel C. (Food Nutrition & Health Team, Food & Bio-based Products Group, AgResearch, Private Bag 11008, Palmerston North, 4442, New Zealand ) , Bassett, Shalome A. (Food Nutrition & Health Team, Food & Bio-based Products Group, AgResearch, Private Bag 11008, Palmerston North, 4442, New Zealand ) , Haggarty, Neill W. (Fonterra Research and Development Centre, Private Bag 11029, Palmerston North, 4442, New Zealand ) , Gopal, Pramod K. (Fonterra Research and Development Centre, Private Bag 11029, Palmerston North, 4442, New Zealand ) , Armstrong, Kelly M. (Food Nutrition & Health Team, Food & Bio-based Products Group, AgResearch, Private Bag 11008, Palmerston North, 4442, New Zealand ) , Roy, Nicole C. (Food Nutrition & Health Team, Food & Bio-based Products Group, AgResearch, Private Bag 11008, Palmerston North, 4442, New Zealand)
    Journal of dairy science v.100 no.2 ,pp. 886 - 891 , 2017 , 0022-0302 ,

    초록

    ABSTRACT Bovine lactoferrin is an important milk protein with many health-promoting properties, including improving intestinal barrier integrity. Dysfunction of this barrier, commonly referred to as “leaky gut,” has been linked to inflammatory and autoimmune diseases. With some processing techniques, lactoferrin isolated from milk collected at the start of the milking season (early lactation) may have lower purity than that isolated from milk collected during the rest of the milking season (mid-lactation) and could result in differences in bioactivity based on the stage of lactation. We compared reversed-phase HPLC chromatographs of early-lactation and mid-lactation preparations and found that both had large chromatograph peaks at the time predicted for lactoferrin. The notable difference between the 2 chromatographs was a much larger peak in the early-lactation lactoferrin sample that was determined to be angiogenin. Angiogenin was first identified due to its ability to induce new blood vessel formation, but is now known to be involved in numerous physiological processes. Then, we compared the effects of early-lactation and mid-lactation lactoferrin preparations in 2 bioassays: trans-epithelial electrical resistance (TEER), a measure of intestinal barrier integrity, and peripheral blood mononuclear cell cytokine secretion, a measure of immune-stimulatory properties. We found that early-lactation lactoferrin increased TEER across Caco-2 cell layers compared with control from 10 to 48 h, mid-lactation lactoferrin did not alter TEER. We also found that early-lactation lactoferrin reduced the amount of IL-8 produced by peripheral blood mononuclear cells (compared with those treated with control medium) to a greater extent than mid-lactation lactoferrin. A pro-inflammatory chemokine, IL-8 is also known to decrease barrier function. These results suggest that the decrease in IL-8 production in the presence of early-lactation lactoferrin may be the mechanism by which it increases TEER. The anti-inflammatory effect of early-lactation lactoferrin may be related to the presence of angiogenin, which is known to suppress inflammatory responses. This work indicates that products rich in angiogenin may have intestinal health benefits, and further work to investigate this is warranted.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  9. [해외논문]   Investigating rennet coagulation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making   SCI SCIE

    Lu, Y. (Corresponding author) , McMahon, D.J. , Vollmer, A.H.
    Journal of dairy science v.100 no.2 ,pp. 892 - 900 , 2017 , 0022-0302 ,

    초록

    ABSTRACT Highly concentrated micellar casein concentrate (HC-MCC) contains ∼18% casein with ∼70% of whey proteins removed by microfiltration and diafiltration of skim milk, followed by vacuum evaporation for further concentration. When blended with cream, HC-MCC forms recombined concentrated milk (RCM), which could be used as a starting material in cheese making. Our objective was to investigate the rennet coagulation properties of RCM while varying parameters such as casein level, pH, rennet level, and coagulation temperature. The HC-MCC was mixed with cream using low shear at 50°C for 10 min, followed by cooling to 31, 28, or 25°C and adding rennet, and rheological properties were determined. Rennet coagulation time [RCT, the time at which storage modulus (G′) = loss modulus (G″)] decreased from 8.7 to 7.4 min as casein level increased from 3.2 to 5.7%, without a significant additional difference in RCT at casein levels >5.7%. The initial G″ (G″ 0 ) increased about 10-fold when casein levels were increased from 3.2 to 10.9%, whereas no change in initial G′ (G′ 0 ) was observed. When G′ was measured relative to RCT (i.e., 1, 1.5, or 2 times RCT after RCT was reached, and expressed as G′ 1 , G′ 1.5 , and G′ 2 ), log relationship was found between relative G′ and casein level (R 2 > 0.94). Lowering coagulation temperature from 31 to 25°C increased G″ 0 by 6 fold and extended RCT from 7.4 to 9.5 min. After coagulation, relative G′ was initially higher at the lower temperature with G′ 1 of 3.6 Pa at 25°C and 2.0 Pa at 31°C, but delayed in further development with G′ 2 of 0.8 kPa at 25°C and 1.1 kPa at 31°C. Lowering pH of RCM from 6.6 to 6.2 resulted in reduced RCT from 11.9 to 6.5 min with increased relative G′ after coagulation. When less rennet was used, RCT increased in a linear inverse relationship without changes in relative G′ or G″. The microstructure of RCM coagulum (∼11% casein), observed using transmission electron microscopy, confirmed that RCM curd had a rigid protein matrix containing extensively cross-linked protein strands.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

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  10. [해외논문]   Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders   SCI SCIE

    Dö (Corresponding author) , nmez, Ö , zge , Mogol, Burç , e Ataç , , Gö , kmen, Vural
    Journal of dairy science v.100 no.2 ,pp. 901 - 907 , 2017 , 0022-0302 ,

    초록

    ABSTRACT This study aimed to investigate the effect of added green coffee powder (GCP) and green tea powder (GTP) on syneresis behavior and consistency of set yogurts. Adding GCP (1 or 2%) decreased syneresis rate. The effect of GTP on the syneresis rate was concentration dependent. In comparison to the control, GTP decreased syneresis rate when it was added at 0.02%, but it caused an increase when added at 2%. No significant difference was observed in the syneresis rates when GTP was added at 1 and 0.01%, until 14 and 7 d of storage, respectively. The Herschel-Bulkley model parameters indicated that the consistency of control was considerably lower than that of GCP yogurts during 14 d, whereas it was higher at the end of storage. The GTP yogurt results showed that the consistency coefficients of GTP yogurts were different from those of control samples until 14 d of storage. In conclusion, GTP and GCP behaved differently in acidified gel networks of set yogurt, modifying its rheological behavior, as they have different profiles and concentrations of polyphenols.

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