Search results for "Water buffalo"

Farm Productions and Rural Landscapes

2017

Farm landscapes in the Philippines are dominated by rice and coconuts in most provinces. In a country of generally small farm holdings, rice, the staple food, is cultivated across the archipelago, even if corn plays a bigger role in the southern part of the country. In the mountains of northern Luzon, the Ifugao tribe have developed over several centuries a remarkable landscape of rice terraces on steep slopes, but most of the rice is grown in the plains of Central Luzon around Manila. The coconut “tree of life”, most abundant in Quezon and Bicol, is used in many different ways, from food to construction materials. Bananas and pineapple are the leading export productions, mostly grown on la…

New insights on water buffalo genomic diversity and post-domestication migration routes from medium density SNP chip data

2018

Made available in DSpace on 2018-12-11T16:52:11Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-03-02 The domestic water buffalo is native to the Asian continent but through historical migrations and recent importations, nowadays has a worldwide distribution. The two types of water buffalo, i.e., river and swamp, display distinct morphological and behavioral traits, different karyotypes and also have different purposes and geographical distributions. River buffaloes from Pakistan, Iran, Turkey, Egypt, Romania, Bulgaria, Italy, Mozambique, Brazil and Colombia, and swamp buffaloes from China, Thailand, Philippines, Indonesia and Brazil were genotyped with a species-specific medium-dens…

PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese.

2004

D . E R C O L I N I , G . M A U R I E L L O , G . B L A I O T T A , G . M O S C H E T T I A N D S . C O P P O L A . 2003. Aims: To monitor the process and the starter effectiveness recording a series of fingerprints of the microbial diversity occurring at different steps of mozzarella cheese manufacture and to investigate the involvement of the natural starter to the achievement of the final product. Methods and Results: Samples of raw milk, natural whey culture (NWC) used as starter, curd after ripening and final product were collected during a mozzarella cheese manufacture. Total microbial DNA was directly extracted from the dairy samples as well as bulk colonies collected from the plates…

Corrigendum to “Genetic characterization of Anaplasma phagocytophilum strains from goats (Capra aegagrus hircus) and water buffalo (Bubalus bubalis) …

2021

Powerful odorants in bovine, ovine, caprine and water buffalo milk determined by means of gas chromatography-olfactometry

1993

SummaryThe main compounds responsible for the aroma of bovine, ovine, caprine and water buffalo freshly secreted milk have been identified by means of a gas chromatography–olfactometry technique. Of the fourteen odour-active volatile compounds detected, eight were present in all milks studied. Ethylbutanoate and ethylhexanoate (fruit-like aroma), among the neutral odorants, were the major contributors to the odour of bovine, ovine and caprine milk. The aroma of water buffalo milk was less dependent on ethylhexanoate and was also due to l-octen-3-ol (aroma of raw mushrooms), nonanal (freshly cut grass), indole (stable, animals) and an unidentified constituent, characterized by a retention in…