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Impact of octenyl succinylated pearl millet (Pennisetum typhoides) starch addition as fat replacer on the rheological, textural and sensory characteristics of reduced ‐fat yoghurt
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - November 8, 2017 Category: Nutrition Source Type: research

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International Journal of Dairy Technology, Ahead of Print. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - November 8, 2017 Category: Nutrition Source Type: research

Compositional characteristics and volatile organic compounds of traditional PDO Feta cheese made in two different mountainous areas of Greece
The compositional characteristics of Feta cheese manufactured in two mountainous areas from raw milk, from sheep fed by grass, and the forages’ volatile organic compounds (VOC) were studied, to differentiate the Feta cheese. Although the main compositional features did not vary greatly, the proteolysis mode was altered. The VOC profiles of the cheeses varied. While some VOCs were common to both groups of cheeses, others were discriminatory for each production area. There were common terpenes in both the bulk forage and the mature cheeses. Overall, the VOC composition of Feta could provide a basis for identification with ...
Source: International Journal of Dairy Technology - November 1, 2017 Category: Nutrition Authors: Despina Bozoudi, Efthymia Kondyli, Salvatore Claps, Magdalini Hatzikamari, Alexandra Michaelidou, Costas G Biliaderis, Evanthia Litopoulou ‐Tzanetaki Tags: Original Research Source Type: research

Evolution and distribution of phospholipids in cheese and whey during the manufacturing of fresh cheese from cows' milk
In this study, we report on the evolution of phospholipid contents and their distribution in cheese and whey, during the production of fresh cheese. We found that the phospholipid content in the total mass of whey and fresh cheese together was greater than the content of phospholipids in the starting milk used to make them. This increase was probably due to bacterial growth during fermentation and the consequent synthesis of phospholipids to generate cell membranes. In the coagulation process, ≈20% of the phospholipids were drained in the whey. Based on this result, we conclude that whey might be an interesting source of...
Source: International Journal of Dairy Technology - November 1, 2017 Category: Nutrition Authors: Tania Ferreiro, Jos é L Rodríguez‐Otero Tags: Short Communication Source Type: research

Kinetics of moisture loss during stirring of cheese curds produced from standardised milks of cows on pasture or indoor feeding systems
This study compared the in‐vat moisture loss kinetics under fixed cheesemaking conditions during 75 min of stirring of curds prepared from protein‐standardised milks produced from indoor cows fed total mixed ration (TMR), or outdoor cows fed grass only (GRA) or grass mixed with clover (CLO). Relative curd moisture as a function of time was fitted to different empirical equations, of which a logarithmic function gave the best fit to the experimental data. The moisture loss rate constant (k/min) was found to be similar for curds from protein‐standardised TMR, CLO and GRA milks, showing minimal feed‐induced variation...
Source: International Journal of Dairy Technology - November 1, 2017 Category: Nutrition Authors: Ram R Panthi, Alan L Kelly, Deirdre Hennessey, Stephen McAuliffe, Maria Mateo, Colm O'Donnell, Donal J O'Callaghan, Jeremiah J Sheehan Tags: Original Research Source Type: research

Effect of cactus pear (Opuntia ficus ‐indica (L.) Miller) on the antioxidant capacity of donkey milk
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 regard to chemical composition, no differences were observed. Total antioxidant capacity was constant in the standard feeding group, while it increased in the alternative feeding group: the radical scavenging activity increased from 95.53% to 96.62% in the ABTS test and from 28.40% to 33.33% in the DPPH test. This indicated that al...
Source: International Journal of Dairy Technology - November 1, 2017 Category: Nutrition Authors: Valeria Valentini, Alessio Allegra, Francesco Adduci, Cristiana Labella, Rosanna Paolino, Carlo Cosentino Tags: Original Research Source Type: research

Development and characterisation of a sugar ‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose
The objective of this study was to develop an optimum formula for ‘Shir Anjir’, an Iranian dessert containing milk, dried fig (13, 16.5, 20%) and carboxymethylcellulose (CMC) (0, 0.35, 0.7%) with no added sugar. Apparent viscosity, flow behaviour indices, pH, acidity (% lactic acid), total solid and colour parameters were compared. Sensory tests were performed to evaluate degree of liking of colour, appearance, taste, texture, mouthfeel and general acceptance. Figs and CMC influenced the dessert's characteristics. The most popular formula contained milk, 16.5% figs and 0.7% CMC and had an apparent viscosity of 3.78 Pa...
Source: International Journal of Dairy Technology - November 1, 2017 Category: Nutrition Authors: Mastaneh Jahromi, Mehrdad Niakousari Tags: Original Research Source Type: research

The biofilm hypothesis: The formation mechanism of Tibetan kefir grains
The anatomical structure of Tibetan kefir grains (TKGs), and the monosaccharides and characteristics of the exopolysaccharides (EPS) under different conditions were explored. Tibetan kefir grains are internal vesicle‐like grains containing liquid polysaccharides, and these proliferate in an ‘umbilical cord'‐like manner. Lactic acid bacteria are located on the outside and acetic acid bacteria on the inner surface of the TKGs. Biofilms of Acetobacter orientalis and the TKGs showed that they had similar monosaccharide compositions. The apparent viscosity of the EPS positively correlated with the polysaccharide concentra...
Source: International Journal of Dairy Technology - November 1, 2017 Category: Nutrition Authors: Jian Dong, Bin Liu, Tiemin Jiang, Yanpin Liu, Lijun Chen Tags: Original Research Source Type: research

Bacillus and Paenibacillus species associated with extended shelf life milk during processing and storage
Characterisation of spore formers associated with extended shelf life milk was performed by analysing the bacteriological quality of milk samples collected at various processing stages and during storage. Isolates were identified with MALDI‐TOF‐MS. Milk had spore counts <2 log10 cfu/mL and 4 log10 cfu/mL during processing and storage, respectively. Bacillus pumilus dominated the bacterial population. Bacterial species were inoculated into sterile milk for a shelf life study, and the population change was observed over 42 days at 7 °C. Although the extended shelf life milk process was effective in reducing bact...
Source: International Journal of Dairy Technology - November 1, 2017 Category: Nutrition Authors: Desmond Tichaona Mugadza, Elna Buys Tags: Original Research Source Type: research

Effect of different storage conditions on coagulating properties and cheese quality of Withania coagulans extract
The effects of different storage conditions on the coagulating properties of extracts of Withania coagulans berries were investigated in terms of coagulation time, pH and quality attributes of cheese prepared from buffalo milk. The extracts were stored under different conditions, viz. room temperature (27 ± 3 °C), refrigerated storage (4 °C), frozen storage (−20 °C) and lyophilisation. The milk‐coagulating activity of the plant extracts was measured on a fortnightly basis for a period of 5 months. There was a nonsignificant change in pH and the milk coagulating properties of the lyophilised extract. Physioche...
Source: International Journal of Dairy Technology - November 1, 2017 Category: Nutrition Authors: Mudassir Ali Qazalbash, Tariq Masud, Shehla Sammi, Rao Sanaullah Khan, Asia Latif Tags: Original Research Source Type: research

Rheological properties of instant milk ‐based puddings prepared with emulsifying salt‐containing milk powders
The present work analysed the rheological properties, water‐holding capacity (WHC) and syneresis of instant puddings prepared with the emulsifying salt‐containing milk powders (ESMPs), which contained different proportions of disodium phosphate (DSP) and tetrasodium pyrophosphate (TSPP). Rheological measurements revealed that increasing the proportion of TSPP in the ESMPs increased gel stiffness (indicated by high values of Gʹ, G* and consistency index) and WHC, and decreased the tan δ and syneresis of the instant puddings. It was concluded that different interactions can be assumed dependent on the proportion of DSP...
Source: International Journal of Dairy Technology - November 1, 2017 Category: Nutrition Authors: Azin Sadat, Hamid Ezzatpanah, Hossein Bakhoda Tags: Original Research Source Type: research

Impact of octenyl succinylated pearl millet (Pennisetum typhoides) starch addition as fat replacer on the rheological, textural and sensory characteristics of reduced ‐fat yoghurt
The current study evaluated the impact of octenyl succinic anhydride (OSA)‐esterified pearl millet (Pennisetum typhoides) starch as a fat replacer (0.5, 1.0, 1.5 and 2.0%) on various characteristics of reduced‐fat yoghurt (1.5% fat). Firmness, flow point, storage and loss modulus increased with increasing levels of the OSA starch. The Herschel–Bulkley model was best fit for elucidating their pseudoplastic behaviour. Syneresis decreased considerably, whereas sensory acceptability improved with increasing OSA starch level. Owing to this reduced syneresis, improved structural strength and sensory acceptability, OSA‐es...
Source: International Journal of Dairy Technology - November 1, 2017 Category: Nutrition Authors: Monika Sharma, Deep N Yadav, Ashish K Singh, R K Vishwakarma, Latha Sabikhi Tags: Original Research Source Type: research

Study of Fourier transform near infrared (FT ‐NIR) spectra of ghee (anhydrous milk fat)
Ghee is chemically highly complex in nature. The authentication and characterisation of edible fats and oils by routine chemical methods are highly laborious and time‐consuming. Fourier transform near infrared (FT‐NIR) spectroscopy has emerged as the predominant analytical tool in the study of edible fats/oils. In order to assign absorption bands in the infrared (IR) spectrum, spectra of cow and buffalo ghee samples were acquired in the NIR region (10 000–4000 cm−1). In the FT‐NIR spectrum, a total of nine peaks were obtained for cow and buffalo ghee, with almost equal intensity of absorption. The intensity of ...
Source: International Journal of Dairy Technology - October 27, 2017 Category: Nutrition Authors: Bency Antony, Saurabh Sharma, Bhavbhuti M Mehta, Kondappan Ratnam, Kishorkumar D Aparnathi Tags: Original Research Source Type: research

Study of Fourier transform near infrared (FT ‐NIR) spectra of ghee (anhydrous milk fat)
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 27, 2017 Category: Nutrition Source Type: research

Processing and sensory characteristics of a fermented low ‐fat skim milk drink containing bioactive antihypertensive peptides, a functional milk product
International Journal of Dairy Technology,Volume 71, Issue S1, Page 230-239, March 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 27, 2017 Category: Nutrition Source Type: research