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You searched for subject:(dairy). Showing records 1 – 30 of 4226 total matches.

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Texas A&M University

1. Haberman, Jade Ashlee. Biological Effects of Hutch Covers in Reducing Heat and Cold Stress in Individually Housed Dairy Calves.

Degree: MS, Animal Science, 2015, Texas A&M University

 Two studies were conducted to evaluate the biological effects of hutch covers in reducing heat and cold stress in individually housed dairy calves. The heat… (more)

Subjects/Keywords: dairy

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APA (6th Edition):

Haberman, J. A. (2015). Biological Effects of Hutch Covers in Reducing Heat and Cold Stress in Individually Housed Dairy Calves. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/155734

Chicago Manual of Style (16th Edition):

Haberman, Jade Ashlee. “Biological Effects of Hutch Covers in Reducing Heat and Cold Stress in Individually Housed Dairy Calves.” 2015. Masters Thesis, Texas A&M University. Accessed September 20, 2020. http://hdl.handle.net/1969.1/155734.

MLA Handbook (7th Edition):

Haberman, Jade Ashlee. “Biological Effects of Hutch Covers in Reducing Heat and Cold Stress in Individually Housed Dairy Calves.” 2015. Web. 20 Sep 2020.

Vancouver:

Haberman JA. Biological Effects of Hutch Covers in Reducing Heat and Cold Stress in Individually Housed Dairy Calves. [Internet] [Masters thesis]. Texas A&M University; 2015. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/1969.1/155734.

Council of Science Editors:

Haberman JA. Biological Effects of Hutch Covers in Reducing Heat and Cold Stress in Individually Housed Dairy Calves. [Masters Thesis]. Texas A&M University; 2015. Available from: http://hdl.handle.net/1969.1/155734


Oregon State University

2. Shriver-Munsch, Christine M. Effect of feeding various dosages of Saccharomyces cerevisiae fermentation product on health, reproduction, and costs in multiparous dairy cows.

Degree: MS, Animal Sciences, 2011, Oregon State University

 The transition period is a time of increased nutritional demands and risk to metabolic and infectious diseases in dairy cows due to a suppressed immune… (more)

Subjects/Keywords: dairy

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APA (6th Edition):

Shriver-Munsch, C. M. (2011). Effect of feeding various dosages of Saccharomyces cerevisiae fermentation product on health, reproduction, and costs in multiparous dairy cows. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/21924

Chicago Manual of Style (16th Edition):

Shriver-Munsch, Christine M. “Effect of feeding various dosages of Saccharomyces cerevisiae fermentation product on health, reproduction, and costs in multiparous dairy cows.” 2011. Masters Thesis, Oregon State University. Accessed September 20, 2020. http://hdl.handle.net/1957/21924.

MLA Handbook (7th Edition):

Shriver-Munsch, Christine M. “Effect of feeding various dosages of Saccharomyces cerevisiae fermentation product on health, reproduction, and costs in multiparous dairy cows.” 2011. Web. 20 Sep 2020.

Vancouver:

Shriver-Munsch CM. Effect of feeding various dosages of Saccharomyces cerevisiae fermentation product on health, reproduction, and costs in multiparous dairy cows. [Internet] [Masters thesis]. Oregon State University; 2011. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/1957/21924.

Council of Science Editors:

Shriver-Munsch CM. Effect of feeding various dosages of Saccharomyces cerevisiae fermentation product on health, reproduction, and costs in multiparous dairy cows. [Masters Thesis]. Oregon State University; 2011. Available from: http://hdl.handle.net/1957/21924


Texas A&M University

3. Coker, Richard Scott. Evaluation of the accuracy of DHIA predicted milk using actual milk shipped.

Degree: MS, dairy science, 2012, Texas A&M University

 The purpose of this study was to compare DHIA predicted monthly milk values to actual monthly milk shipped values and identify factors affecting the over… (more)

Subjects/Keywords: dairy science.; Major dairy science.

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APA (6th Edition):

Coker, R. S. (2012). Evaluation of the accuracy of DHIA predicted milk using actual milk shipped. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1995-THESIS-C642

Chicago Manual of Style (16th Edition):

Coker, Richard Scott. “Evaluation of the accuracy of DHIA predicted milk using actual milk shipped.” 2012. Masters Thesis, Texas A&M University. Accessed September 20, 2020. http://hdl.handle.net/1969.1/ETD-TAMU-1995-THESIS-C642.

MLA Handbook (7th Edition):

Coker, Richard Scott. “Evaluation of the accuracy of DHIA predicted milk using actual milk shipped.” 2012. Web. 20 Sep 2020.

Vancouver:

Coker RS. Evaluation of the accuracy of DHIA predicted milk using actual milk shipped. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1995-THESIS-C642.

Council of Science Editors:

Coker RS. Evaluation of the accuracy of DHIA predicted milk using actual milk shipped. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1995-THESIS-C642

4. Smith, Megan Lillis. Monensin in Dairy Cow Diets Containing High and Low Levels of Linoleic Acid from Corn Distillers Grains and High and Low Fractions of Physically Effective Neutral Detergent Fiber.

Degree: MS, Dairy Science, 2013, South Dakota State University

  The objective of the first study was to measure physiological and production responses, and milk production efficiency of lactating dairy cows when fed diets… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Smith, M. L. (2013). Monensin in Dairy Cow Diets Containing High and Low Levels of Linoleic Acid from Corn Distillers Grains and High and Low Fractions of Physically Effective Neutral Detergent Fiber. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1640

Chicago Manual of Style (16th Edition):

Smith, Megan Lillis. “Monensin in Dairy Cow Diets Containing High and Low Levels of Linoleic Acid from Corn Distillers Grains and High and Low Fractions of Physically Effective Neutral Detergent Fiber.” 2013. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1640.

MLA Handbook (7th Edition):

Smith, Megan Lillis. “Monensin in Dairy Cow Diets Containing High and Low Levels of Linoleic Acid from Corn Distillers Grains and High and Low Fractions of Physically Effective Neutral Detergent Fiber.” 2013. Web. 20 Sep 2020.

Vancouver:

Smith ML. Monensin in Dairy Cow Diets Containing High and Low Levels of Linoleic Acid from Corn Distillers Grains and High and Low Fractions of Physically Effective Neutral Detergent Fiber. [Internet] [Masters thesis]. South Dakota State University; 2013. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1640.

Council of Science Editors:

Smith ML. Monensin in Dairy Cow Diets Containing High and Low Levels of Linoleic Acid from Corn Distillers Grains and High and Low Fractions of Physically Effective Neutral Detergent Fiber. [Masters Thesis]. South Dakota State University; 2013. Available from: http://openprairie.sdstate.edu/etd/1640

5. Bawa, Dikshi. Inactivation of Thermodynamic Sporeformers and Spores in Skim Milk by Continuous Ultrasonication and Hydrodynamic Cavitation in Combination with Thermal Treatments.

Degree: MS, Dairy Science, 2016, South Dakota State University

  Studies were conducted to determine the effectiveness of ultrasonication and hydrodynamic cavitation, in a continuous mode, alone and in combination with thermal treatments, on… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Bawa, D. (2016). Inactivation of Thermodynamic Sporeformers and Spores in Skim Milk by Continuous Ultrasonication and Hydrodynamic Cavitation in Combination with Thermal Treatments. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1040

Chicago Manual of Style (16th Edition):

Bawa, Dikshi. “Inactivation of Thermodynamic Sporeformers and Spores in Skim Milk by Continuous Ultrasonication and Hydrodynamic Cavitation in Combination with Thermal Treatments.” 2016. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1040.

MLA Handbook (7th Edition):

Bawa, Dikshi. “Inactivation of Thermodynamic Sporeformers and Spores in Skim Milk by Continuous Ultrasonication and Hydrodynamic Cavitation in Combination with Thermal Treatments.” 2016. Web. 20 Sep 2020.

Vancouver:

Bawa D. Inactivation of Thermodynamic Sporeformers and Spores in Skim Milk by Continuous Ultrasonication and Hydrodynamic Cavitation in Combination with Thermal Treatments. [Internet] [Masters thesis]. South Dakota State University; 2016. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1040.

Council of Science Editors:

Bawa D. Inactivation of Thermodynamic Sporeformers and Spores in Skim Milk by Continuous Ultrasonication and Hydrodynamic Cavitation in Combination with Thermal Treatments. [Masters Thesis]. South Dakota State University; 2016. Available from: http://openprairie.sdstate.edu/etd/1040

6. Dahiya, Harsh. Impact of New Processing Technologies on the Physical and Functional Properties of Skim Milk and Skim Milk Concentrate.

Degree: MS, Dairy Science, 2016, South Dakota State University

  United States is one of the largest producer of cow’s milk in the world and a substantial portion of this milk is converted into… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Dahiya, H. (2016). Impact of New Processing Technologies on the Physical and Functional Properties of Skim Milk and Skim Milk Concentrate. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1041

Chicago Manual of Style (16th Edition):

Dahiya, Harsh. “Impact of New Processing Technologies on the Physical and Functional Properties of Skim Milk and Skim Milk Concentrate.” 2016. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1041.

MLA Handbook (7th Edition):

Dahiya, Harsh. “Impact of New Processing Technologies on the Physical and Functional Properties of Skim Milk and Skim Milk Concentrate.” 2016. Web. 20 Sep 2020.

Vancouver:

Dahiya H. Impact of New Processing Technologies on the Physical and Functional Properties of Skim Milk and Skim Milk Concentrate. [Internet] [Masters thesis]. South Dakota State University; 2016. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1041.

Council of Science Editors:

Dahiya H. Impact of New Processing Technologies on the Physical and Functional Properties of Skim Milk and Skim Milk Concentrate. [Masters Thesis]. South Dakota State University; 2016. Available from: http://openprairie.sdstate.edu/etd/1041

7. Meletharayil, Gopinathan Haridas. Clean Labels: Capitalize on the Structure Building Properties of Dairy Proteins in Acid Gels.

Degree: PhD, Dairy Science, 2015, South Dakota State University

  Functional ingredients from naturally occurring food biopolymers are a trend catching up amongst food and beverage developers. This is driven by the demand of… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Meletharayil, G. H. (2015). Clean Labels: Capitalize on the Structure Building Properties of Dairy Proteins in Acid Gels. (Doctoral Dissertation). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1798

Chicago Manual of Style (16th Edition):

Meletharayil, Gopinathan Haridas. “Clean Labels: Capitalize on the Structure Building Properties of Dairy Proteins in Acid Gels.” 2015. Doctoral Dissertation, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1798.

MLA Handbook (7th Edition):

Meletharayil, Gopinathan Haridas. “Clean Labels: Capitalize on the Structure Building Properties of Dairy Proteins in Acid Gels.” 2015. Web. 20 Sep 2020.

Vancouver:

Meletharayil GH. Clean Labels: Capitalize on the Structure Building Properties of Dairy Proteins in Acid Gels. [Internet] [Doctoral dissertation]. South Dakota State University; 2015. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1798.

Council of Science Editors:

Meletharayil GH. Clean Labels: Capitalize on the Structure Building Properties of Dairy Proteins in Acid Gels. [Doctoral Dissertation]. South Dakota State University; 2015. Available from: http://openprairie.sdstate.edu/etd/1798

8. Hultquist, Kayla. Effects of Feeding Rumen Degradable Valine on Milk Production and Palatability Evaluation of Free Fatty Acid Encapsulated K2CO3 in Lactating Dairy Cows.

Degree: MS, Dairy Science, 2015, South Dakota State University

  The objective of the first experiment was to determine if feeding the rumen degradable amino acid (AA), valine (Val), can increase milk production comparable… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Hultquist, K. (2015). Effects of Feeding Rumen Degradable Valine on Milk Production and Palatability Evaluation of Free Fatty Acid Encapsulated K2CO3 in Lactating Dairy Cows. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1837

Chicago Manual of Style (16th Edition):

Hultquist, Kayla. “Effects of Feeding Rumen Degradable Valine on Milk Production and Palatability Evaluation of Free Fatty Acid Encapsulated K2CO3 in Lactating Dairy Cows.” 2015. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1837.

MLA Handbook (7th Edition):

Hultquist, Kayla. “Effects of Feeding Rumen Degradable Valine on Milk Production and Palatability Evaluation of Free Fatty Acid Encapsulated K2CO3 in Lactating Dairy Cows.” 2015. Web. 20 Sep 2020.

Vancouver:

Hultquist K. Effects of Feeding Rumen Degradable Valine on Milk Production and Palatability Evaluation of Free Fatty Acid Encapsulated K2CO3 in Lactating Dairy Cows. [Internet] [Masters thesis]. South Dakota State University; 2015. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1837.

Council of Science Editors:

Hultquist K. Effects of Feeding Rumen Degradable Valine on Milk Production and Palatability Evaluation of Free Fatty Acid Encapsulated K2CO3 in Lactating Dairy Cows. [Masters Thesis]. South Dakota State University; 2015. Available from: http://openprairie.sdstate.edu/etd/1837

9. Gupta, Somil. Studies Related to Microbially Induced Corrosion of Stainless Steel 304 and 316.

Degree: MS, Dairy Science, 2015, South Dakota State University

  Pitting corrosion of stainless steel (SS) is observed in many different industries including the dairy industry. It is of concern, because it weakens the… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Gupta, S. (2015). Studies Related to Microbially Induced Corrosion of Stainless Steel 304 and 316. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1846

Chicago Manual of Style (16th Edition):

Gupta, Somil. “Studies Related to Microbially Induced Corrosion of Stainless Steel 304 and 316.” 2015. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1846.

MLA Handbook (7th Edition):

Gupta, Somil. “Studies Related to Microbially Induced Corrosion of Stainless Steel 304 and 316.” 2015. Web. 20 Sep 2020.

Vancouver:

Gupta S. Studies Related to Microbially Induced Corrosion of Stainless Steel 304 and 316. [Internet] [Masters thesis]. South Dakota State University; 2015. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1846.

Council of Science Editors:

Gupta S. Studies Related to Microbially Induced Corrosion of Stainless Steel 304 and 316. [Masters Thesis]. South Dakota State University; 2015. Available from: http://openprairie.sdstate.edu/etd/1846

10. Weich, William Douglas. Improving Nitrogen Utilization Through Amino Acid Supplementation and Optimizing Dietary Protein Sources.

Degree: PhD, Dairy Science, 2015, South Dakota State University

  Three animal feeding studies were conducted with the aim of identifying applicable feeding strategies that will improve nitrogen (N) usage on farm by removing… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Weich, W. D. (2015). Improving Nitrogen Utilization Through Amino Acid Supplementation and Optimizing Dietary Protein Sources. (Doctoral Dissertation). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1872

Chicago Manual of Style (16th Edition):

Weich, William Douglas. “Improving Nitrogen Utilization Through Amino Acid Supplementation and Optimizing Dietary Protein Sources.” 2015. Doctoral Dissertation, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1872.

MLA Handbook (7th Edition):

Weich, William Douglas. “Improving Nitrogen Utilization Through Amino Acid Supplementation and Optimizing Dietary Protein Sources.” 2015. Web. 20 Sep 2020.

Vancouver:

Weich WD. Improving Nitrogen Utilization Through Amino Acid Supplementation and Optimizing Dietary Protein Sources. [Internet] [Doctoral dissertation]. South Dakota State University; 2015. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1872.

Council of Science Editors:

Weich WD. Improving Nitrogen Utilization Through Amino Acid Supplementation and Optimizing Dietary Protein Sources. [Doctoral Dissertation]. South Dakota State University; 2015. Available from: http://openprairie.sdstate.edu/etd/1872

11. Purohit, Darshan. Rheological, Sensorial and Chemopreventive Properties of Milk Fermented with Exopolysaccharide-Producing Lactic Cultures.

Degree: MS, Dairy Science, 2008, South Dakota State University

  The objectives of this research were to evaluate the rheological, sensorial, and chemopreventive properties of milk fermented with different exopolysaccharide (EPS) producing lactic cultures.… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Purohit, D. (2008). Rheological, Sensorial and Chemopreventive Properties of Milk Fermented with Exopolysaccharide-Producing Lactic Cultures. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1492

Chicago Manual of Style (16th Edition):

Purohit, Darshan. “Rheological, Sensorial and Chemopreventive Properties of Milk Fermented with Exopolysaccharide-Producing Lactic Cultures.” 2008. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1492.

MLA Handbook (7th Edition):

Purohit, Darshan. “Rheological, Sensorial and Chemopreventive Properties of Milk Fermented with Exopolysaccharide-Producing Lactic Cultures.” 2008. Web. 20 Sep 2020.

Vancouver:

Purohit D. Rheological, Sensorial and Chemopreventive Properties of Milk Fermented with Exopolysaccharide-Producing Lactic Cultures. [Internet] [Masters thesis]. South Dakota State University; 2008. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1492.

Council of Science Editors:

Purohit D. Rheological, Sensorial and Chemopreventive Properties of Milk Fermented with Exopolysaccharide-Producing Lactic Cultures. [Masters Thesis]. South Dakota State University; 2008. Available from: http://openprairie.sdstate.edu/etd/1492

12. Khanal, Som N. A Study on the Effectiveness of Ultrasonication in Inactivating Thermoduric Aerobic Sporeformers and Spores in Non Fat Milk.

Degree: MS, Dairy Science, 2012, South Dakota State University

  Thermoduric sporeformers and spores survive thermal treatment of milk and cause spoilages of dairy produces. Several non-thermal, thermal, or combined techniques have been studied… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Khanal, S. N. (2012). A Study on the Effectiveness of Ultrasonication in Inactivating Thermoduric Aerobic Sporeformers and Spores in Non Fat Milk. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1617

Chicago Manual of Style (16th Edition):

Khanal, Som N. “A Study on the Effectiveness of Ultrasonication in Inactivating Thermoduric Aerobic Sporeformers and Spores in Non Fat Milk.” 2012. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1617.

MLA Handbook (7th Edition):

Khanal, Som N. “A Study on the Effectiveness of Ultrasonication in Inactivating Thermoduric Aerobic Sporeformers and Spores in Non Fat Milk.” 2012. Web. 20 Sep 2020.

Vancouver:

Khanal SN. A Study on the Effectiveness of Ultrasonication in Inactivating Thermoduric Aerobic Sporeformers and Spores in Non Fat Milk. [Internet] [Masters thesis]. South Dakota State University; 2012. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1617.

Council of Science Editors:

Khanal SN. A Study on the Effectiveness of Ultrasonication in Inactivating Thermoduric Aerobic Sporeformers and Spores in Non Fat Milk. [Masters Thesis]. South Dakota State University; 2012. Available from: http://openprairie.sdstate.edu/etd/1617

13. Avadhanula, Mallika. Formation of Bacterial Biofilms on Spiral Wound Reverse Osmosis Whey Concentration Membranes.

Degree: MS, Dairy Science, 2011, South Dakota State University

  Reverse Osmosis (RO) membranes are increasingly being used throughout the U.S. in the whey processing industry. Membrane fouling has been identified to be a… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Avadhanula, M. (2011). Formation of Bacterial Biofilms on Spiral Wound Reverse Osmosis Whey Concentration Membranes. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1531

Chicago Manual of Style (16th Edition):

Avadhanula, Mallika. “Formation of Bacterial Biofilms on Spiral Wound Reverse Osmosis Whey Concentration Membranes.” 2011. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1531.

MLA Handbook (7th Edition):

Avadhanula, Mallika. “Formation of Bacterial Biofilms on Spiral Wound Reverse Osmosis Whey Concentration Membranes.” 2011. Web. 20 Sep 2020.

Vancouver:

Avadhanula M. Formation of Bacterial Biofilms on Spiral Wound Reverse Osmosis Whey Concentration Membranes. [Internet] [Masters thesis]. South Dakota State University; 2011. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1531.

Council of Science Editors:

Avadhanula M. Formation of Bacterial Biofilms on Spiral Wound Reverse Osmosis Whey Concentration Membranes. [Masters Thesis]. South Dakota State University; 2011. Available from: http://openprairie.sdstate.edu/etd/1531

14. Shah, Kartik. Impact of Protein Content, Total Solids, Protein Source, and Storage Time on the Functionality of Nonfat Stirred Yogurt.

Degree: MS, Dairy Science, 2014, South Dakota State University

  Nonfat yogurt is a popular fermented product available in various forms. In the US, the Code of Federal Regulations (CFR) requires >8.25% milk solids… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Shah, K. (2014). Impact of Protein Content, Total Solids, Protein Source, and Storage Time on the Functionality of Nonfat Stirred Yogurt. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1618

Chicago Manual of Style (16th Edition):

Shah, Kartik. “Impact of Protein Content, Total Solids, Protein Source, and Storage Time on the Functionality of Nonfat Stirred Yogurt.” 2014. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1618.

MLA Handbook (7th Edition):

Shah, Kartik. “Impact of Protein Content, Total Solids, Protein Source, and Storage Time on the Functionality of Nonfat Stirred Yogurt.” 2014. Web. 20 Sep 2020.

Vancouver:

Shah K. Impact of Protein Content, Total Solids, Protein Source, and Storage Time on the Functionality of Nonfat Stirred Yogurt. [Internet] [Masters thesis]. South Dakota State University; 2014. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1618.

Council of Science Editors:

Shah K. Impact of Protein Content, Total Solids, Protein Source, and Storage Time on the Functionality of Nonfat Stirred Yogurt. [Masters Thesis]. South Dakota State University; 2014. Available from: http://openprairie.sdstate.edu/etd/1618

15. Ranathunga, Sanjeewa Dilshan. Replacement of Starch from Corn with Non-Forage Fiber from Distillers Grains in Diets of Lactating Dairy Cows.

Degree: MS, Dairy Science, 2008, South Dakota State University

  Forty Holstein cows averaging 78 din milk were used in completely randomized design with a 2-wk covariate period followed by a 6-wk experimental period… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Ranathunga, S. D. (2008). Replacement of Starch from Corn with Non-Forage Fiber from Distillers Grains in Diets of Lactating Dairy Cows. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1490

Chicago Manual of Style (16th Edition):

Ranathunga, Sanjeewa Dilshan. “Replacement of Starch from Corn with Non-Forage Fiber from Distillers Grains in Diets of Lactating Dairy Cows.” 2008. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1490.

MLA Handbook (7th Edition):

Ranathunga, Sanjeewa Dilshan. “Replacement of Starch from Corn with Non-Forage Fiber from Distillers Grains in Diets of Lactating Dairy Cows.” 2008. Web. 20 Sep 2020.

Vancouver:

Ranathunga SD. Replacement of Starch from Corn with Non-Forage Fiber from Distillers Grains in Diets of Lactating Dairy Cows. [Internet] [Masters thesis]. South Dakota State University; 2008. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1490.

Council of Science Editors:

Ranathunga SD. Replacement of Starch from Corn with Non-Forage Fiber from Distillers Grains in Diets of Lactating Dairy Cows. [Masters Thesis]. South Dakota State University; 2008. Available from: http://openprairie.sdstate.edu/etd/1490

16. Ichinomiya, Akimoto. Development and Optimization of a Food-Grade Antimicrobial by Lactic Acid Bacteria Isolated from Raw Milk.

Degree: MS, Dairy Science, 2014, South Dakota State University

  This study was performed to isolate nisin–producing Lactcoccus lactis subsp. lactis from raw milk, to evaluate their antimicrobial activity against food spoilage organisms and… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Ichinomiya, A. (2014). Development and Optimization of a Food-Grade Antimicrobial by Lactic Acid Bacteria Isolated from Raw Milk. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1560

Chicago Manual of Style (16th Edition):

Ichinomiya, Akimoto. “Development and Optimization of a Food-Grade Antimicrobial by Lactic Acid Bacteria Isolated from Raw Milk.” 2014. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1560.

MLA Handbook (7th Edition):

Ichinomiya, Akimoto. “Development and Optimization of a Food-Grade Antimicrobial by Lactic Acid Bacteria Isolated from Raw Milk.” 2014. Web. 20 Sep 2020.

Vancouver:

Ichinomiya A. Development and Optimization of a Food-Grade Antimicrobial by Lactic Acid Bacteria Isolated from Raw Milk. [Internet] [Masters thesis]. South Dakota State University; 2014. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1560.

Council of Science Editors:

Ichinomiya A. Development and Optimization of a Food-Grade Antimicrobial by Lactic Acid Bacteria Isolated from Raw Milk. [Masters Thesis]. South Dakota State University; 2014. Available from: http://openprairie.sdstate.edu/etd/1560

17. Acharya, Ishwary Prasad. Response of Different Concentrations and Sources of Dietary Protein on High Producing Lactating Dairy Cows.

Degree: MS, Dairy Science, 2012, South Dakota State University

  A study was conducted to determine the response of feeding two different crude protein (CP) concentrations (15% and 17%) and sources [ canola meal… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Acharya, I. P. (2012). Response of Different Concentrations and Sources of Dietary Protein on High Producing Lactating Dairy Cows. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1609

Chicago Manual of Style (16th Edition):

Acharya, Ishwary Prasad. “Response of Different Concentrations and Sources of Dietary Protein on High Producing Lactating Dairy Cows.” 2012. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1609.

MLA Handbook (7th Edition):

Acharya, Ishwary Prasad. “Response of Different Concentrations and Sources of Dietary Protein on High Producing Lactating Dairy Cows.” 2012. Web. 20 Sep 2020.

Vancouver:

Acharya IP. Response of Different Concentrations and Sources of Dietary Protein on High Producing Lactating Dairy Cows. [Internet] [Masters thesis]. South Dakota State University; 2012. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1609.

Council of Science Editors:

Acharya IP. Response of Different Concentrations and Sources of Dietary Protein on High Producing Lactating Dairy Cows. [Masters Thesis]. South Dakota State University; 2012. Available from: http://openprairie.sdstate.edu/etd/1609

18. Mohan, Maneesha S. Enhancement of Conjugated Linoleic Acid (CLA) Content in Cheddar Cheese by Combining Dietary Manipulation of Cattle and CLA Producing Starter Culture.

Degree: MS, Dairy Science, 2011, South Dakota State University

  Conjugated linoleic acid (CLA) is a fatty acid that provides a number of health benefits to humans. In our previous research, a CLA-producing starter… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Mohan, M. S. (2011). Enhancement of Conjugated Linoleic Acid (CLA) Content in Cheddar Cheese by Combining Dietary Manipulation of Cattle and CLA Producing Starter Culture. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1488

Chicago Manual of Style (16th Edition):

Mohan, Maneesha S. “Enhancement of Conjugated Linoleic Acid (CLA) Content in Cheddar Cheese by Combining Dietary Manipulation of Cattle and CLA Producing Starter Culture.” 2011. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1488.

MLA Handbook (7th Edition):

Mohan, Maneesha S. “Enhancement of Conjugated Linoleic Acid (CLA) Content in Cheddar Cheese by Combining Dietary Manipulation of Cattle and CLA Producing Starter Culture.” 2011. Web. 20 Sep 2020.

Vancouver:

Mohan MS. Enhancement of Conjugated Linoleic Acid (CLA) Content in Cheddar Cheese by Combining Dietary Manipulation of Cattle and CLA Producing Starter Culture. [Internet] [Masters thesis]. South Dakota State University; 2011. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1488.

Council of Science Editors:

Mohan MS. Enhancement of Conjugated Linoleic Acid (CLA) Content in Cheddar Cheese by Combining Dietary Manipulation of Cattle and CLA Producing Starter Culture. [Masters Thesis]. South Dakota State University; 2011. Available from: http://openprairie.sdstate.edu/etd/1488

19. Janevski, Oliver. Application of Salt Whey in Process Cheese Food Made from Cheddar Cheese Containing Exopolysaccharides.

Degree: MS, Dairy Science, 2011, South Dakota State University

  The objective of this work was to utilize salt whey in making process cheese food (PCF) from young (3 week old) Cheddar cheese. To… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Janevski, O. (2011). Application of Salt Whey in Process Cheese Food Made from Cheddar Cheese Containing Exopolysaccharides. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1487

Chicago Manual of Style (16th Edition):

Janevski, Oliver. “Application of Salt Whey in Process Cheese Food Made from Cheddar Cheese Containing Exopolysaccharides.” 2011. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1487.

MLA Handbook (7th Edition):

Janevski, Oliver. “Application of Salt Whey in Process Cheese Food Made from Cheddar Cheese Containing Exopolysaccharides.” 2011. Web. 20 Sep 2020.

Vancouver:

Janevski O. Application of Salt Whey in Process Cheese Food Made from Cheddar Cheese Containing Exopolysaccharides. [Internet] [Masters thesis]. South Dakota State University; 2011. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1487.

Council of Science Editors:

Janevski O. Application of Salt Whey in Process Cheese Food Made from Cheddar Cheese Containing Exopolysaccharides. [Masters Thesis]. South Dakota State University; 2011. Available from: http://openprairie.sdstate.edu/etd/1487

20. Albrecht, Jacob John. Replacing Corn and Soybean Meal in Lactating Dairy Cow Diets with Field Peas (Pisum Sativum).

Degree: MS, Dairy Science, 2012, South Dakota State University

  The objective of this study was to examine the effects of replacing com and soybean meal with field peas (Pisum sativum L.) in lactating… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Albrecht, J. J. (2012). Replacing Corn and Soybean Meal in Lactating Dairy Cow Diets with Field Peas (Pisum Sativum). (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1527

Chicago Manual of Style (16th Edition):

Albrecht, Jacob John. “Replacing Corn and Soybean Meal in Lactating Dairy Cow Diets with Field Peas (Pisum Sativum).” 2012. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1527.

MLA Handbook (7th Edition):

Albrecht, Jacob John. “Replacing Corn and Soybean Meal in Lactating Dairy Cow Diets with Field Peas (Pisum Sativum).” 2012. Web. 20 Sep 2020.

Vancouver:

Albrecht JJ. Replacing Corn and Soybean Meal in Lactating Dairy Cow Diets with Field Peas (Pisum Sativum). [Internet] [Masters thesis]. South Dakota State University; 2012. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1527.

Council of Science Editors:

Albrecht JJ. Replacing Corn and Soybean Meal in Lactating Dairy Cow Diets with Field Peas (Pisum Sativum). [Masters Thesis]. South Dakota State University; 2012. Available from: http://openprairie.sdstate.edu/etd/1527

21. Strayer, Brittney. Development of a Modified Accelerated Milk Replacer Feeding Program for Dairy Calves.

Degree: MS, Dairy Science, 2014, South Dakota State University

  In recent years, it has become more expensive to develop the young dairy heifer because there is a huge demand from the human market… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Strayer, B. (2014). Development of a Modified Accelerated Milk Replacer Feeding Program for Dairy Calves. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1595

Chicago Manual of Style (16th Edition):

Strayer, Brittney. “Development of a Modified Accelerated Milk Replacer Feeding Program for Dairy Calves.” 2014. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1595.

MLA Handbook (7th Edition):

Strayer, Brittney. “Development of a Modified Accelerated Milk Replacer Feeding Program for Dairy Calves.” 2014. Web. 20 Sep 2020.

Vancouver:

Strayer B. Development of a Modified Accelerated Milk Replacer Feeding Program for Dairy Calves. [Internet] [Masters thesis]. South Dakota State University; 2014. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1595.

Council of Science Editors:

Strayer B. Development of a Modified Accelerated Milk Replacer Feeding Program for Dairy Calves. [Masters Thesis]. South Dakota State University; 2014. Available from: http://openprairie.sdstate.edu/etd/1595

22. Pandit, Ashish. Development of Cheddar Cheese with Enhanced Conjugated Linoleic Acid by Lactic Acid Bacteria.

Degree: MS, Dairy Science, 2008, South Dakota State University

  Conjugated linoleic acid (CLA) is known to possess several health benefits including anticarcinogenicity and aiding in weight loss. Dairy products are considered a source… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Pandit, A. (2008). Development of Cheddar Cheese with Enhanced Conjugated Linoleic Acid by Lactic Acid Bacteria. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1514

Chicago Manual of Style (16th Edition):

Pandit, Ashish. “Development of Cheddar Cheese with Enhanced Conjugated Linoleic Acid by Lactic Acid Bacteria.” 2008. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1514.

MLA Handbook (7th Edition):

Pandit, Ashish. “Development of Cheddar Cheese with Enhanced Conjugated Linoleic Acid by Lactic Acid Bacteria.” 2008. Web. 20 Sep 2020.

Vancouver:

Pandit A. Development of Cheddar Cheese with Enhanced Conjugated Linoleic Acid by Lactic Acid Bacteria. [Internet] [Masters thesis]. South Dakota State University; 2008. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1514.

Council of Science Editors:

Pandit A. Development of Cheddar Cheese with Enhanced Conjugated Linoleic Acid by Lactic Acid Bacteria. [Masters Thesis]. South Dakota State University; 2008. Available from: http://openprairie.sdstate.edu/etd/1514

23. Buyck, Jenna R. Effect of Storage Temperatures on Ice Cream Quality.

Degree: MS, Dairy Science, 2010, South Dakota State University

  Ice cream quality is dependent on many factors including the storage temperature. Currently, the industry standard for ice cream storage is -28.9°C (-20°F). Ice… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Buyck, J. R. (2010). Effect of Storage Temperatures on Ice Cream Quality. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1537

Chicago Manual of Style (16th Edition):

Buyck, Jenna R. “Effect of Storage Temperatures on Ice Cream Quality.” 2010. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1537.

MLA Handbook (7th Edition):

Buyck, Jenna R. “Effect of Storage Temperatures on Ice Cream Quality.” 2010. Web. 20 Sep 2020.

Vancouver:

Buyck JR. Effect of Storage Temperatures on Ice Cream Quality. [Internet] [Masters thesis]. South Dakota State University; 2010. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1537.

Council of Science Editors:

Buyck JR. Effect of Storage Temperatures on Ice Cream Quality. [Masters Thesis]. South Dakota State University; 2010. Available from: http://openprairie.sdstate.edu/etd/1537

24. Kommineni, Anil. Manufacture of Low Fat Process Cheese with Improved Functional Properties and Manufacture of Full Fat, Reduced Fat and Low Fat Process Cheese with 50% Reduced Sodium.

Degree: MS, Dairy Science, 2011, South Dakota State University

  Excess consumption of fat and sodium are considered potential health threats. Process cheese (PC) is one of the major sources of dietary fat and… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Kommineni, A. (2011). Manufacture of Low Fat Process Cheese with Improved Functional Properties and Manufacture of Full Fat, Reduced Fat and Low Fat Process Cheese with 50% Reduced Sodium. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1478

Chicago Manual of Style (16th Edition):

Kommineni, Anil. “Manufacture of Low Fat Process Cheese with Improved Functional Properties and Manufacture of Full Fat, Reduced Fat and Low Fat Process Cheese with 50% Reduced Sodium.” 2011. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1478.

MLA Handbook (7th Edition):

Kommineni, Anil. “Manufacture of Low Fat Process Cheese with Improved Functional Properties and Manufacture of Full Fat, Reduced Fat and Low Fat Process Cheese with 50% Reduced Sodium.” 2011. Web. 20 Sep 2020.

Vancouver:

Kommineni A. Manufacture of Low Fat Process Cheese with Improved Functional Properties and Manufacture of Full Fat, Reduced Fat and Low Fat Process Cheese with 50% Reduced Sodium. [Internet] [Masters thesis]. South Dakota State University; 2011. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1478.

Council of Science Editors:

Kommineni A. Manufacture of Low Fat Process Cheese with Improved Functional Properties and Manufacture of Full Fat, Reduced Fat and Low Fat Process Cheese with 50% Reduced Sodium. [Masters Thesis]. South Dakota State University; 2011. Available from: http://openprairie.sdstate.edu/etd/1478

25. Owens, Todd M. Risk of Milk Fat Depression for Dairy Cows Fed High Moisture Corn and Distillers Grains in Diets Containing Monensin.

Degree: MS, Dairy Science, 2009, South Dakota State University

  Competition for com for fuel ethanol production and resulting increases in prices for com, is driving dairy producers towards using alternative ingredients to increase… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Owens, T. M. (2009). Risk of Milk Fat Depression for Dairy Cows Fed High Moisture Corn and Distillers Grains in Diets Containing Monensin. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1515

Chicago Manual of Style (16th Edition):

Owens, Todd M. “Risk of Milk Fat Depression for Dairy Cows Fed High Moisture Corn and Distillers Grains in Diets Containing Monensin.” 2009. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1515.

MLA Handbook (7th Edition):

Owens, Todd M. “Risk of Milk Fat Depression for Dairy Cows Fed High Moisture Corn and Distillers Grains in Diets Containing Monensin.” 2009. Web. 20 Sep 2020.

Vancouver:

Owens TM. Risk of Milk Fat Depression for Dairy Cows Fed High Moisture Corn and Distillers Grains in Diets Containing Monensin. [Internet] [Masters thesis]. South Dakota State University; 2009. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1515.

Council of Science Editors:

Owens TM. Risk of Milk Fat Depression for Dairy Cows Fed High Moisture Corn and Distillers Grains in Diets Containing Monensin. [Masters Thesis]. South Dakota State University; 2009. Available from: http://openprairie.sdstate.edu/etd/1515

26. Sabbia, Javier Andres. Soybean Meal Substitution with a Microbial Protein Source in Dairy Cow Diets.

Degree: MS, Dairy Science, 2011, South Dakota State University

  The objective of this study was to examine the effects of DEMP (All tech, Nicholasville, KY) in substitution for soybean meal on milk production,… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Sabbia, J. A. (2011). Soybean Meal Substitution with a Microbial Protein Source in Dairy Cow Diets. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1506

Chicago Manual of Style (16th Edition):

Sabbia, Javier Andres. “Soybean Meal Substitution with a Microbial Protein Source in Dairy Cow Diets.” 2011. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1506.

MLA Handbook (7th Edition):

Sabbia, Javier Andres. “Soybean Meal Substitution with a Microbial Protein Source in Dairy Cow Diets.” 2011. Web. 20 Sep 2020.

Vancouver:

Sabbia JA. Soybean Meal Substitution with a Microbial Protein Source in Dairy Cow Diets. [Internet] [Masters thesis]. South Dakota State University; 2011. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1506.

Council of Science Editors:

Sabbia JA. Soybean Meal Substitution with a Microbial Protein Source in Dairy Cow Diets. [Masters Thesis]. South Dakota State University; 2011. Available from: http://openprairie.sdstate.edu/etd/1506

27. Bruns, Heidi R. Steam-Flaked Soybeans in Dairy Cattle Diets.

Degree: MS, Dairy Science, 2011, South Dakota State University

  There are many forms of soybeans available and fed within the livestock industry including: raw soybeans, extruded soybeans, roasted soybeans, steam-flaked soybeans and several… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Bruns, H. R. (2011). Steam-Flaked Soybeans in Dairy Cattle Diets. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1536

Chicago Manual of Style (16th Edition):

Bruns, Heidi R. “Steam-Flaked Soybeans in Dairy Cattle Diets.” 2011. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1536.

MLA Handbook (7th Edition):

Bruns, Heidi R. “Steam-Flaked Soybeans in Dairy Cattle Diets.” 2011. Web. 20 Sep 2020.

Vancouver:

Bruns HR. Steam-Flaked Soybeans in Dairy Cattle Diets. [Internet] [Masters thesis]. South Dakota State University; 2011. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1536.

Council of Science Editors:

Bruns HR. Steam-Flaked Soybeans in Dairy Cattle Diets. [Masters Thesis]. South Dakota State University; 2011. Available from: http://openprairie.sdstate.edu/etd/1536

28. Christen, Keith Allan. Lactation Response of Dairy Cows Fed Distillers Grains Versus Oilseed Meals.

Degree: MS, Dairy Science, 2008, South Dakota State University

  With the raising costs of protein supplements this study was conducted to determine the lactation response of dairy cattle feed distillers grains versus the… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Christen, K. A. (2008). Lactation Response of Dairy Cows Fed Distillers Grains Versus Oilseed Meals. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1463

Chicago Manual of Style (16th Edition):

Christen, Keith Allan. “Lactation Response of Dairy Cows Fed Distillers Grains Versus Oilseed Meals.” 2008. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1463.

MLA Handbook (7th Edition):

Christen, Keith Allan. “Lactation Response of Dairy Cows Fed Distillers Grains Versus Oilseed Meals.” 2008. Web. 20 Sep 2020.

Vancouver:

Christen KA. Lactation Response of Dairy Cows Fed Distillers Grains Versus Oilseed Meals. [Internet] [Masters thesis]. South Dakota State University; 2008. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1463.

Council of Science Editors:

Christen KA. Lactation Response of Dairy Cows Fed Distillers Grains Versus Oilseed Meals. [Masters Thesis]. South Dakota State University; 2008. Available from: http://openprairie.sdstate.edu/etd/1463

29. Singh, Diwakar. Evaluation of a Typical CIP Protocol to Control Bacterial Biofilms on Whey Reverse Osmosis Membranes.

Degree: MS, Dairy Science, 2012, South Dakota State University

  Membrane fouling is a major operational problem that leads to reduced membrane performance and premature replacement of membranes. Bacterial biofilms developed on reverse osmosis… (more)

Subjects/Keywords: Dairy Science

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APA (6th Edition):

Singh, D. (2012). Evaluation of a Typical CIP Protocol to Control Bacterial Biofilms on Whey Reverse Osmosis Membranes. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1502

Chicago Manual of Style (16th Edition):

Singh, Diwakar. “Evaluation of a Typical CIP Protocol to Control Bacterial Biofilms on Whey Reverse Osmosis Membranes.” 2012. Masters Thesis, South Dakota State University. Accessed September 20, 2020. http://openprairie.sdstate.edu/etd/1502.

MLA Handbook (7th Edition):

Singh, Diwakar. “Evaluation of a Typical CIP Protocol to Control Bacterial Biofilms on Whey Reverse Osmosis Membranes.” 2012. Web. 20 Sep 2020.

Vancouver:

Singh D. Evaluation of a Typical CIP Protocol to Control Bacterial Biofilms on Whey Reverse Osmosis Membranes. [Internet] [Masters thesis]. South Dakota State University; 2012. [cited 2020 Sep 20]. Available from: http://openprairie.sdstate.edu/etd/1502.

Council of Science Editors:

Singh D. Evaluation of a Typical CIP Protocol to Control Bacterial Biofilms on Whey Reverse Osmosis Membranes. [Masters Thesis]. South Dakota State University; 2012. Available from: http://openprairie.sdstate.edu/etd/1502


Oregon State University

30. Ramsing, Erica M. Yeast culture improves lactation performance and metabolic status in transition dairy cows.

Degree: MS, Animal Science, 2011, Oregon State University

 Yeast culture supplementation has been used to improve the health and performance of dairy cows for the last 25 years. To evaluate the effect of… (more)

Subjects/Keywords: dairy cow

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APA (6th Edition):

Ramsing, E. M. (2011). Yeast culture improves lactation performance and metabolic status in transition dairy cows. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/21765

Chicago Manual of Style (16th Edition):

Ramsing, Erica M. “Yeast culture improves lactation performance and metabolic status in transition dairy cows.” 2011. Masters Thesis, Oregon State University. Accessed September 20, 2020. http://hdl.handle.net/1957/21765.

MLA Handbook (7th Edition):

Ramsing, Erica M. “Yeast culture improves lactation performance and metabolic status in transition dairy cows.” 2011. Web. 20 Sep 2020.

Vancouver:

Ramsing EM. Yeast culture improves lactation performance and metabolic status in transition dairy cows. [Internet] [Masters thesis]. Oregon State University; 2011. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/1957/21765.

Council of Science Editors:

Ramsing EM. Yeast culture improves lactation performance and metabolic status in transition dairy cows. [Masters Thesis]. Oregon State University; 2011. Available from: http://hdl.handle.net/1957/21765

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