International Journal of Dairy Technology 
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International Journal of Dairy Technology,Volume 71, Issue 1, Page 96-104, February 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 9, 2017 Category: Nutrition Source Type: research
Evaluation of total phenol content and antioxidant properties of encapsulated grape seed extract in yoghurt
The effect of encapsulated (En) and nonencapsulated (NE) grape seed extract (GSE) at 1% level added to milk before its fermentation was evaluated on the physicochemical properties, total phenolic content and antioxidant activity of the resulting yoghurt. Encapsulated GSE resulted in a product comparable to the control, based on sensory properties, acidity, water‐holding capacity, viscosity and colour, along with a threefold increase in total phenolic content and fourfold increase in antioxidant activity. The GSE addition resulted in no effect on the viability of Streptococcus thermophilus and Lactobacillus bulgaricus s...
Source: International Journal of Dairy Technology - October 9, 2017 Category: Nutrition Authors: Kanta Yadav, Rajesh Kumar Bajaj, Surajit Mandal, Priti Saha, Bimlesh Mann Tags: Original Research Source Type: research
Effect of whey protein ‐iron based edible coating on the quality of Paneer and process optimisation
Whey protein concentrate (WPC)‐based edible coating containing one of the four different iron salts was used to enhance the nutritional quality of Paneer in the study. Ferric ammonium citrate containing WPC coating solutions decreased the L* but increased a* and b*. Principal component analysis identified three significant principal components that accounted for 88.85% of the variation in the sensory and instrumental colour data. Response surface methodology predicted that maximum iron content in Paneer (93.5 ppm) could be achieved with 100 mL of dipping volume, 1.5 cm of cube size and 10‐min dipping time as process...
Source: International Journal of Dairy Technology - October 3, 2017 Category: Nutrition Authors: Parameshwar S Jotarkar, Narender R Panjagari, Ashish K Singh, Sumit Arora Tags: Original Research Source Type: research
Effect of whey protein ‐iron based edible coating on the quality of Paneer and process optimisation
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 3, 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 3, 2017 Category: Nutrition Source Type: research
Instructions for Authors
(Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 2, 2017 Category: Nutrition Tags: Issue Information Source Type: research
Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - September 27, 2017 Category: Nutrition Source Type: research
Study of macromolecular interactions in low ‐fat brined cheese modified with Zedu gum
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - September 27, 2017 Category: Nutrition Source Type: research
Probiotic Mascarpone ‐type cheese: Characterisation and cell viability during storage and simulated gastrointestinal conditions
International Journal of Dairy Technology,Volume 71, Issue S1, Page 195-203, March 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - September 27, 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 - September 27, 2017 Category: Nutrition Source Type: research
Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms
The aim of the study was to determine differences in the status of selected bioactive whey proteins and lipophilic vitamins in milk obtained from certified organic farms as compared to conventional farms (using traditional and intensive production systems). Significant relationships were noted with regard to production system and individual bioactive milk compounds, that is β‐lactoglobulin, lactoferrin, lysozyme, vitamins A, D3 and E, and β‐carotene (P = 0.001) and bovine serum albumin (BSA) (P = 0.016). Milk obtained from extensive farms, especially certified organic ones, was a valuable source of certain antiox...
Source: International Journal of Dairy Technology - September 27, 2017 Category: Nutrition Authors: Aneta Brodziak, Jolanta Kr ól, Zygmunt Litwińczuk, Joanna Barłowska Tags: Original Research Source Type: research
Probiotic Mascarpone ‐type cheese: Characterisation and cell viability during storage and simulated gastrointestinal conditions
The aim of this study was to evaluate the effects of Bifidobacterium animalis subsp. lactis BB‐12 and the prebiotic inulin in a Mascarpone‐type cheese on its physicochemical parameters during storage, as well as the protective effects of the matrix on the viability of the probiotics and their survival after exposure to simulated gastrointestinal conditions. The incorporation of the probiotic and inulin into the Mascarpone‐type cheese affected specific physicochemical and textural properties. Viable cell counts remained above 6 log cfu/g throughout the whole storage period and after the simulated gastrointestinal con...
Source: International Journal of Dairy Technology - September 27, 2017 Category: Nutrition Authors: J úlia dos S Opuski Almeida, Carolinne O Dias, Stephanie S Pinto, Luiza C Pereira, Silvani Verruck, Carlise B Fritzen‐Freire, Edna R Amante, Elane S Prudêncio, Renata D M C Amboni Tags: Original Research Source Type: research
Lactose crystallisation in concentrated whey: the influence of vat type
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - September 26, 2017 Category: Nutrition Source Type: research
