International Journal of Dairy Technology This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.

Physicochemical analysis of Mozzarella cheese produced and developed by the novel EPS ‐producing strain Lactobacillus kefiranofaciens ZW3
International Journal of Dairy Technology,Volume 71, Issue S1, Page 90-98, March 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - September 26, 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 26, 2017 Category: Nutrition Source Type: research

Lactose crystallisation in concentrated whey: the influence of vat type
This work aimed to describe the rate of lactose crystallisation in concentrated whey carried out using two different crystallisers, utilising central or lateral stirring. The lactose crystallisation rate differed between treatments, showing high values with use of the central stirrer. Under the experimental conditions, after 4 h of crystallisation, in neither of the vats was 70% lactose crystallisation achieved. With the standardised conditions applied in this study, with soluble solids, time, and stirring and rate cooling being constant, it was possible to verify the influence of the vat type on the rate of lactose cryst...
Source: International Journal of Dairy Technology - September 26, 2017 Category: Nutrition Authors: Mois és Simeão, Cleuber R Silva, Rodrigo Stephani, Luiz Fernando C Oliveira, Pierre Schuck, Antônio F Carvalho, Ítalo T Perrone Tags: Original Research Source Type: research

Comparative milk fatty acid analysis of different dairy species
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - September 22, 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 22, 2017 Category: Nutrition Source Type: research

Textural and microstructural properties of Kradi cheese (an indigenous cheese of Jammu and Kashmir, India)
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - September 20, 2017 Category: Nutrition Source Type: research

Production of reduced ‐fat Labneh cheese with inulin and β‐glucan fibre‐based fat replacer
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - September 20, 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 20, 2017 Category: Nutrition Source Type: research

Production of reduced ‐fat Labneh cheese with inulin and β‐glucan fibre‐based fat replacer
The beneficial role of dietary fibre in human nutrition and effects of properties on fermented dairy products have led to a growing demand for the incorporation of novel fibre‐based fat replacers. The aim of the present work was to investigate the possibility of using inulin and oat‐based β‐glucan in Labneh cheese and to analyse the physico‐chemical, textural and sensory properties of the resulting product. The results showed that the textural and sensory properties of the cheese with addition of inulin increased at a 12% fat ratio. Overall, full‐fat and reduced‐fat Labneh cheeses were firmer and had better fl...
Source: International Journal of Dairy Technology - September 20, 2017 Category: Nutrition Authors: Pinar Aydinol, Tulay Ozcan Tags: Original Research Source Type: research

The effect of alginates on in  vitro gastric digestion of particulated whey protein
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - September 19, 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 19, 2017 Category: Nutrition Source Type: research

Optimisation of Bacillus cereus biofilm removal in the dairy industry using an in  vitro model of cleaning‐in‐place incorporating serine protease
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - September 15, 2017 Category: Nutrition Source Type: research

Applicability of protein estimation methods for assaying glycomacropeptide
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - September 15, 2017 Category: Nutrition Source Type: research