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522 Newest Publications in international journal of dairy technology

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The sol–gel transition temperature of skim milk concentrated by microfiltration as affected by pH and protein content

21-Dec-2017 | Johannes Schäfer, Ingrid Läufle, Christian Schmidt, Zeynep Atamer, Stefan Nöbel, Alina Sonne, Reinhard Kohlus, Jörg ..., International Journal of Dairy Technology, 2017

This study aimed at determining sol–gel transition temperatures of microfiltered skim milk retentates for different protein levels (6, 8 and 10% (w/w)) and a wide pH range (native pH to 4.6) by means of small‐amplitude oscillatory shear rheology. For a pH of 5.4 to 5.0, the sol–gel transition ...

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Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics

21-Dec-2017 | Somayeh Heydari, Atefeh Amiri‐Rigi, Mohammad Reza Ehsani, Mohammad Amin Mohammadifar, Nasim Khorshidian, Mohammad Re ..., International Journal of Dairy Technology, 2017

The main aim of this study was to investigate the effects of addition of six different prebiotic compounds (inulin, lactulose, lactitol, Hi‐maize, maltodextrin and β‐glucan) on syneresis, sensory attributes and rheological characteristics (elastic modulus, viscous modulus, loss tangent, complex ...

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Effect of cactus pear (Opuntia ficus‐indica (L.) Miller) on the antioxidant capacity of donkey milk

18-Dec-2017 | Valeria Valentini, Alessio Allegra, Francesco Adduci, Cristiana Labella, Rosanna Paolino, Carlo Cosentino, International Journal of Dairy Technology, 2017

The cladodes of Opuntia ficus‐indica (L.) Miller were fed to lactating donkeys as an alternative food, in order to evaluate effects on the chemical composition and antioxidant activity of their milk. Lactating donkeys were divided into two groups: standard feeding and alternative feeding. With ...

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Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method

25-Aug-2017 | Thais R Borrin, Eduarda L Georges, Thais C Brito‐Oliveira, Izabel C F Moraes, Samantha C Pinho, International Journal of Dairy Technology, 2017

This study evaluated the feasibility of incorporating curcumin‐loaded nanoemulsions (CLNE) produced by the emulsion inversion point method in pineapple ice creams to replace artificial yellow dyes. For this purpose, ice creams with formulations: A (pineapple flavour commercial mix), B (partial ...

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Listeria monocytogenes survival during production and storage of water buffalo Mozzarella cheese

24-Aug-2017 | Nicoletta Murru, Maria Francesca Peruzy, Esterina De Carlo, Raffaelina Mercogliano, Maria Aponte, Carmelo Morena, Gi ..., International Journal of Dairy Technology, 2017

The ability of Listeria monocytogenes to survive during the manufacture of water buffalo Mozzarella and to grow during its shelf life was evaluated. A wild‐type and a reference strain were used to contaminate raw milk. The viable count of the reference strain ATCC 9525 dropped after the ...

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Effect of ‘in situ’ produced bacteriocin thermophilin T on the microbiological and physicochemical characteristics of Myzithra whey cheese

17-Aug-2017 | Stelios Kaminarides, Anastasios Aktypis, George Koronios, Theophilos Massouras, Seraphim Papanikolaou, International Journal of Dairy Technology, 2017

Myzithra whey cheese was made by the addition of ovine milk (10%) to whey, previously fermented by the bacteriocinogenic strain Streptococcus thermophilus ACA‐DC 0040, resulting in production of a bacteriocin (thermophilin T) titre at a concentration 40960±2560AU/mL. The final antimicrobial ...

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Effect of ‘in situ’ produced bacteriocin thermophilin T on the microbiological and physicochemical characteristics of Myzithra whey cheese

17-Aug-2017 | Stelios Kaminarides, Anastasios Aktypis, George Koronios, Theophilos Massouras, Seraphim Papanikolaou, International Journal of Dairy Technology, 2017

Myzithra whey cheese was made by the addition of ovine milk (10%) to whey, previously fermented by the bacteriocinogenic strain Streptococcus thermophilus ACA‐DC 0040, resulting in production of a bacteriocin (thermophilin T) titre at a concentration 40960±2560AU/mL. The final antimicrobial ...

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The behaviour of Arabian donkey milk during acidification compared to bovine milk

16-Aug-2017 | Ichrak Charfi, Feriel Rezouga, Anissa Makhlouf, Salwa Bornaz, International Journal of Dairy Technology, 2017

To better understand the fermentation kinetic of Arabian donkey milk, its physicochemical properties, conductivity and viscosity were assessed during acidification, and compared to that of the bovine milk. Donkey milk showed a shorter latency phase and slightly lower acidification rate than ...

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The behaviour of Arabian donkey milk during acidification compared to bovine milk

16-Aug-2017 | Ichrak Charfi, Feriel Rezouga, Anissa Makhlouf, Salwa Bornaz, International Journal of Dairy Technology, 2017

To better understand the fermentation kinetic of Arabian donkey milk, its physicochemical properties, conductivity and viscosity were assessed during acidification, and compared to that of the bovine milk. Donkey milk showed a shorter latency phase and slightly lower acidification rate than ...

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Functional and technological aspects of whey powder and whey protein products

11-Aug-2017 | Mohamed Abed Ghanimah, International Journal of Dairy Technology, 2017

Commercial whey powder, whey protein concentrates and whey protein isolates (WPIs) were evaluated for certain functional properties and for their application in full‐fat and nonfat yoghurts. The functional properties of whey products varied, and the highest functionality was recorded in samples ...

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