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522 Newest Publications in international journal of dairy technology


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Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale)

04-Jul-2017 | Davinder Kaur Gabbi, Usha Bajwa, Rajpreet Kaur Goraya, International Journal of Dairy Technology, 2017

Ginger juice and paste (from 2 to 8%, ginger candy from 5 to 20%, and ginger powder from 0.5 to 2%) were incorporated into the ice cream mix prior to freezing. Inclusion of the juice and paste reduced total solids, fat, protein and overrun, and increased antioxidant activity and phenols, whereas ...


Rapid detection and quantification of soya bean oil and common sugar in bovine milk using attenuated total reflectance–fourier transform infrared spectroscopy

27-Jun-2017 | Pranita Jaiswal, Shyam Narayan Jha, Jaspreet Kaur, Ramya Hg, International Journal of Dairy Technology, 2017

Attenuated total reflectance–Fourier transform infrared spectroscopy, along with chemometrics, were used to detect and quantify soya bean oil (SO) and sugar (CS) adulteration in milk. Bovine milk was artificially adulterated with SO (0.2–2.0%; v/v) and CS (1–10%; w/v) separately. Spectra ...


Partial characterisation of a bacteriocin produced by Leuconostoc mesenteroides A11 and evaluation of bacteriocin production using whey as culture medium

20-Jun-2017 | Nelly K Okuda, Fabricio L Tulini, Lizziane K Winkëlstroter, Elaine Cristina P De Martinis, International Journal of Dairy Technology, 2017

This study aimed to partially purify and characterise the bacteriocin produced by Leuconostoc mesenteroides A11 and to evaluate the bacteriocin production in whey at different concentrations and temperatures (30 and 25°C). The partially purified bacteriocin was obtained by chromatography and ...


Production of proteinaceous antifungal substances from Lactobacillus plantarum ALAC‐4 isolated from Inner Mongolian traditional fermented dairy food

20-Jun-2017 | Zhongjun Chen, Xiaoting Li, Hechen Gao, International Journal of Dairy Technology, 2017

Lactic acid bacteria are of interest to the food industry due to their antimicrobial properties. In this study, five strains of Lactobacillus plantarum were isolated from traditional fermented dairy food in Inner Mongolia; the strains displayed antifungal characteristics. Lactobacillus plantarum ...


Simultaneous detection and identification of pathogenic Cronobacter species by high‐resolution melting analysis in powdered infant formulas

13-Jun-2017 | Shuangfang Hu, Yigang Yu, Xinwei Wu, Xingzhou Xia, Xinglong Xiao, Hui Wu, International Journal of Dairy Technology, 2017

A combination method of real‐time PCR and high‐resolution melting (HRM) analysis for the rapid detection and specific classification of six pathogenic Cronobacter species based on gene cgcA was developed. HRM profiles with distinct Tm (melting temperature) peaks were consistently obtained with ...


The stability of the casein–gluconate matrix in reduced‐lactose kefir with soluble fraction polysaccharides containing β‐glucan from Pleurotus ostreatus

08-Jun-2017 | Dorota Cais‐Sokolińska, Barbara Stachowiak, Łukasz K Kaczyński, Paulina Bierzuńska, Barbara Górna, International Journal of Dairy Technology, 2017

In this experimental study, the soluble fraction of polysaccharides (SFP) was isolated from the fruiting bodies of Pleurotus ostreatus mushrooms, to stabilise the casein–gluconate kefir matrix. Soluble fraction of polysaccharides dissolved in water or in milk was added to the lactose‐reduced ...


Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the Campo das Vertentes region, Brazil

07-Jun-2017 | Felipe Machado Sant'Anna, Leonardo Borges Acurcio, Luige Biciati Alvim, Renata Dias Castro, Leticia Goulart Oliveira ..., International Journal of Dairy Technology, 2017

The microbiota of the Brazilian Minas artisanal cheese, made from raw milk, is not well known and may include probiotic bacteria. This study aimed to assess the invitro and invivo probiotic properties of the lactic acid bacteria isolated from these cheeses. Thirty‐six samples of the ...


Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates

06-Jun-2017 | Salem Embiriekah, Maja Bulatović, Milka Borić, Danica Zarić, Marica Rakin, International Journal of Dairy Technology, 2017

The main objective of this study was to produce the functionally improved whey protein hydrolysate with high bioaccessible antioxidant activity. The hydrolysate with highest antioxidant activity, mainly composed of hydrophilic antioxidant peptides and suitable for preventing oxidation in polar ...


Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set‐type yoghurt

06-Jun-2017 | Emİn Mercan, Durmuş Sert, Emrah Karakavuk, Nİhat Akın, International Journal of Dairy Technology, 2017

The aim of this study was to determine the effect of different concentrations of grapeseed oil (GSO) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory properties of set‐type yoghurts during the 21days of storage. ...


Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry‐heating conditions

02-Jun-2017 | Eve M Mulcahy, Curtis W Park, MaryAnne Drake, Daniel M Mulvihill, James A O'Mahony, International Journal of Dairy Technology, 2017

Conjugation of whey protein isolate (WPI) and maltodextrin (MD, dextrose equivalent of 6) was achieved by dry‐heating at an initial pH of 7.0, at 60°C and 79% relative humidity, with WPI: MD6 ratio of 1:1, for up to 24h. Conjugation was achieved with limited development of colour and advanced ...


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