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International Journal of Dairy Technology, Ahead of Print. (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
Sensory evaluation is an important task for manufacturers to improve the product quality of new functional fermented milk drinks (FFMD) containing angiotensin‐converting enzyme inhibitory (ACE‐I) bioactive peptides produced during milk processing by enzymatic/mechanical hydrolysis. Herein, a fermented reconstituted skim milk (RSM) was made with Lactobacillus helveticus supplemented with Flavourzyme® using a bioreactor to improve cell viability and levels of ACE‐I bioactive peptides. Sensory evaluations of three different fermented RSM drink samples were conducted by 20 trained panellists. There were no significant d...
Source: International Journal of Dairy Technology - October 27, 2017 Category: Nutrition Authors: Fatah B Ahtesh, Lily Stojanovska, Vasso Apostolopoulos Tags: Original Research Source Type: research

Stability of prevailing lactobacilli and yeasts in kefir grains and kefir beverages during ten weeks of propagation
The microbial stability of kefir grains and kefir beverage during 10‐week propagation in two different laboratories was investigated. Plate counts and denaturing gel gradient electrophoresis (DGGE) fingerprints of lactobacilli and yeasts from kefir grains were comparable between the two laboratories, with Lactobacillus kefiranofaciens subsp. kefirgranum, Lb. kefiri, Lb. parakefiri, Kluyveromyces marxianus and Kazachstania exigua being the prevalent microorganisms. The counts and composition of lactobacilli and yeasts in the kefir beverage in all serial sampling in both laboratories were also very stable and similar to...
Source: International Journal of Dairy Technology - October 24, 2017 Category: Nutrition Authors: Tinkara Vardjan, Petra Mohar Lorbeg, Andreja Čanžek Majhenič Tags: Original Research Source Type: research

Effect of homogenisation of cheese milk and high ‐shear mixing of the curd during cream cheese manufacture
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 23, 2017 Category: Nutrition Source Type: research

Stability of prevailing lactobacilli and yeasts in kefir grains and kefir beverages during ten weeks of propagation
International Journal of Dairy Technology,Volume 71, Issue S1, Page 51-60, March 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 23, 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 - October 23, 2017 Category: Nutrition Source Type: research

Effect of homogenisation of cheese milk and high ‐shear mixing of the curd during cream cheese manufacture
The role of the homogenisation pressure of cheese milk (0, 25, 100 MPa) and high‐shear mixing of cheese curd at different speeds (750, 1500, and 3000 r.p.m.) and times (2 and 4 min) in improving the texture of medium‐fat cream cheese was investigated independently. Homogenisation resulted in small fat globules and firmer texture, while increasing speed and mixing times resulted in a decrease in curd particle size and an increase in the spreadability of the cheese. All curd samples from both the trials exhibited shear‐thinning behaviour. Unhomogenised milk and high‐shear mixing of the curd showed a low coefficient...
Source: International Journal of Dairy Technology - October 23, 2017 Category: Nutrition Authors: Dian Widya Ningtyas, Bhesh Bhandari, Nidhi Bansal, Sangeeta Prakash Tags: Original Research Source Type: research

Characterisation of Macedonian white ‐brined cheese: Effect of raw or heat‐treated caprine milk
This research analysed the use of raw and pasteurised milk in the production of Macedonian white caprine milk cheese. Pasteurisation resulted in a considerable decrease in the nitrogen fractions, urea‐polyacrylamide gel electrophoresis of caseins, peptide profiles and volatiles during the maturation period. Forty‐five volatile components were detected, including twelve acids, fourteen esters, six ketones, three alcohols, four terpenes and six other compounds. It was deduced that pasteurisation of milk for the manufacture of artisanal white‐brined cheese delayed the evolution of volatiles, which are related to the uni...
Source: International Journal of Dairy Technology - October 16, 2017 Category: Nutrition Authors: Erhan I Sulejmani, Ali A Hayaloglu Tags: Original Research Source Type: research

Characterisation of Macedonian white ‐brined cheese: Effect of raw or heat‐treated caprine milk
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 16, 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 - October 16, 2017 Category: Nutrition Source Type: research

An efficient technique for dairy wastewater treatment
The aim of this study was to consider the efficiency of the electro‐Fenton process for organic compound reduction in an industrial dairy effluent. Experiments were conducted to evaluate the effect of several parameters, such as reaction time, pH, H2O2/Fe2+ molar ratio and volume fraction of H2O2 to dairy wastewater (mL/L), on the process performance. The Taguchi technique was applied to investigate the optimum operating conditions. The optimum chemical oxygen demand removal (93.24%) was experimentally obtained at a pH value of 7.58, reaction time of 87.13, current density of 58.5, H2O2/Fe2+ molar ratio of 3.62 and volume...
Source: International Journal of Dairy Technology - October 9, 2017 Category: Nutrition Authors: Reza Davarnejad, Mehrazin Nikseresht, Iman Ajideh Tags: Short Communication Source Type: research

An efficient technique for dairy wastewater treatment
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 9, 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 - October 9, 2017 Category: Nutrition Source Type: research