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.

Changes in physicochemical properties and DNA quality of milk as affected by different heat treatments
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - August 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 - August 8, 2017 Category: Nutrition Source Type: research

Study of macromolecular interactions in low ‐fat brined cheese modified with Zedu gum
The functionality of Zedu gum as a fat mimetic in low‐fat brined cheese was studied. The physicochemical, textural, rheological, microstructural and sensory properties of cheese samples modified with 0.1% and 0.25% of Zedu gum were compared to those of control cheeses (low‐fat and full‐fat cheeses with no fat mimetic) during ripening. To obtain further information about the cheeses' structure and interactions between macromolecules (casein protein and Zedu gum), other parameters were analysed by differential scanning calorimetry and Fourier transform infrared (FTIR) spectroscopy. Incorporation of Zedu gum into low‐...
Source: International Journal of Dairy Technology - August 1, 2017 Category: Nutrition Authors: Fatemeh Baghdadi, Mehrnaz Aminifar, Mehdi farhoodi, Saeedeh Shojaee Ali Abadi Tags: Original Research Source Type: research

Physicochemical analysis of Mozzarella cheese produced and developed by the novel EPS ‐producing strain Lactobacillus kefiranofaciens ZW3
A novel exopolysaccharide‐producing strain Lactobacillus kefiranofaciens ZW3, isolated from Tibetan kefir grain, was used as an adjunct strain to compare the physicochemical, textural and structural properties of Mozzarella cheese also made with market‐available starter cultures and acetic acid‐made cheese. Stretchability, meltability and fat leakage attributes were improved in ZW3‐made cheese. Textural analysis revealed that stain ZW3 improved the hardness and chewiness of the Mozzarella cheese but had little impact on the cohesiveness, elasticity and resilience of Mozzarella cheese. Microstructure studies indicat...
Source: International Journal of Dairy Technology - August 1, 2017 Category: Nutrition Authors: Rizwan ‐ur Rehman, Yanping Wang, Jinju Wang, Weitao Geng Tags: Original Research Source Type: research

Comparative milk fatty acid analysis of different dairy species
This study compared the fatty acid (FA) profile of milk from different dairy mammals: buffalo, camel, cow, goat and yak. Data from milk samples and reports in the literature were processed using principal component analysis. The results showed that camel milk contained the lowest levels of C4:0–C12:0 and highest levels of unsaturated fatty acids. Goat milk had the highest level of C8:0–C14:0 FA. Characteristic differences were observed for yak and buffalo milk, which differed from cow milk by their higher levels of saturated fatty acids and lower levels of polyunsaturated fatty acids. It is therefore suggested that eac...
Source: International Journal of Dairy Technology - August 1, 2017 Category: Nutrition Authors: Jinhui Yang, Nan Zheng, Jiaqi Wang, Yongxin Yang Tags: Short Communication Source Type: research

Textural and microstructural properties of Kradi cheese (an indigenous cheese of Jammu and Kashmir, India)
The texture and microstructure of Kradi cheese, an indigenous fresh unripened cheese of Jammu and Kashmir, India, were studied. There were significant differences (P < 0.05) for hardness, adhesiveness, springiness, cohesiveness, chewiness and resilience between samples from four different market areas. The optimised products made in the laboratory from cultures NCDC‐167 and NCDC‐144 showed significant differences (P < 0.05) in the textural and mechanical properties of tensile strength. The microstructure of the market samples was distinguished by the greater size of the voids present in three‐dimensional ca...
Source: International Journal of Dairy Technology - August 1, 2017 Category: Nutrition Authors: Hilal Ahmad Punoo, Girdhari ramdas Patil, Ram Ran Bijoy Tags: Original Research Source Type: research

The effect of alginates on in  vitro gastric digestion of particulated whey protein
The aim of the study was to investigate how microparticulated and nanoparticulated whey proteins mixed with alginate respond to simulated in vitro gastric digestion conditions at pH 3.0. Initially, particle size distributions and zeta potential were measured in all mixtures at pH 3.0. Particle size distributions as well as SDS‐PAGE were used to investigate the rate of protein degradation by pepsin during simulated in vitro gastric digestion. The complexation of nanoparticulated and microparticulated whey protein with alginates causes formation of insoluble and soluble complexes, which can resist pepsin degradation to a...
Source: International Journal of Dairy Technology - August 1, 2017 Category: Nutrition Authors: Glykeria Koutina, Eleni Ioannidi, B árbara M Melo Nogueira, Richard Ipsen Tags: Original Research Source Type: research

Applicability of protein estimation methods for assaying glycomacropeptide
In this study, the protein content in a laboratory GMP preparation and two commercial GMP samples, which was estimated by the Bradford, biuret, Lowry and bicinchoninic acid (BCA) assays, were compared using the Kjeldahl method. There were apparent differences in the values of estimated proteins using the different methods. An absence of dose response in the Bradford method and a low dose response using the Lowry method indicated the unsuitability of both these methods. Absorbance in the biuret and BCA methods linearly increased with increasing GMP content. The BCA method was the most sensitive of these methods. (Source: In...
Source: International Journal of Dairy Technology - August 1, 2017 Category: Nutrition Authors: Vikrant Narwal, Neelima Sharma, Rajan Sharma, Yudhishthir S Rajput, Bimlesh Mann Tags: Short Communication 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
This article addresses a major hygienic issue in the dairy industry, namely biofilm removal. Response surface methodology was deployed to optimise Bacillus cereus biofilm removal conditions using serine protease. The currently practiced alkali cleaning‐in‐place (CIP) method was also optimised, and while the optimised protease CIP resulted in complete removal of biofilm cells, the reference CIP (with alkali) resulted in a reduction of 4.08 log biofilm cells/cm2 and the optimised alkali CIP resulted in a reduction of ∼4.92 log biofilm cells/cm2. Furthermore, the amount of the biofilm matrix removed in the optimised p...
Source: International Journal of Dairy Technology - August 1, 2017 Category: Nutrition Authors: Sarita Kumari, Prabir K Sarkar Tags: Original Research Source Type: research

Separation and purification of hypocholesterolaemic peptides from whey protein and their stability under simulated gastrointestinal digestion
In this study, hypocholesterolaemic peptides were separated from whey protein trypsin hydrolysates (WPTHs) and the inhibition of cholesterol micellar solubility (ICMS) and the stability of hypocholesterolaemic peptides after exposure to simulated gastrointestinal conditions were evaluated. Whey protein trypsin hydrolysates were concentrated by ultrafiltration and then desalted through macroporous adsorption resin DA201‐C. Sephadex G‐50 gel filtration chromatography was used to separate the hypocholesterolaemic peptides from the fraction eluted with 75% ethanol. The results suggested that the fraction obtained by gel fi...
Source: International Journal of Dairy Technology - August 1, 2017 Category: Nutrition Authors: Chen Jiang, Lu Liu, Xiaodong Li, Liyuan Ma, Lingling Du, Yongbo Zhao, Donghua Li, Weili Zhao Tags: Original Research Source Type: research

Technological and sensory evaluation of pineapple ice  creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method
This study evaluated the feasibility of incorporating curcumin‐loaded nanoemulsions (CLNE) produced by the emulsion inversion point method in pineapple ice creams to replace artificial yellow dyes. For this purpose, ice creams with formulations: A (pineapple flavour commercial mix), B (partial replacement of commercial mix by CLNE), C (complete replacement of commercial mix by CLNE) and D (complete replacement of commercial mix by nonencapsulated curcumin) were characterized. Results showed that CLNE incorporation was a feasible alternative for reducing the use of artificial dyes, as the ice creams showed similar physico...
Source: International Journal of Dairy Technology - August 1, 2017 Category: Nutrition Authors: Thais R Borrin, Eduarda L Georges, Thais C Brito ‐Oliveira, Izabel C F Moraes, Samantha C Pinho Tags: Original Research Source Type: research

Listeria monocytogenes survival during production and storage of water buffalo Mozzarella cheese
The ability of Listeria monocytogenes to survive during the manufacture of water buffalo Mozzarella and to grow during its shelf life was evaluated. A wild‐type and a reference strain were used to contaminate raw milk. The viable count of the reference strain ATCC 9525 dropped after the stretching process, and in the cheese, it fell to below 100 cfu/g. When the wild‐type strain was used, however, stretching did not appear to have any effect on the pathogen. The artificially contaminated cheeses were stored, for eleven days, at 4, 20 and 30 °C. Pathogen populations increased at 20 (≈2.60 log cfu/g) and 30 °C (�...
Source: International Journal of Dairy Technology - August 1, 2017 Category: Nutrition Authors: Nicoletta Murru, Maria Francesca Peruzy, Esterina De Carlo, Raffaelina Mercogliano, Maria Aponte, Carmelo Morena, Giovanna Serluca, Pasquale Fraulo Tags: Original Research Source Type: research

Effect of ‘in situ’ produced bacteriocin thermophilin T on the microbiological and physicochemical characteristics of Myzithra whey cheese
Myzithra whey cheese was made by the addition of ovine milk (10%) to whey, previously fermented by the bacteriocinogenic strain Streptococcus thermophilus ACA‐DC 0040, resulting in production of a bacteriocin (thermophilin T) titre at a concentration 40 960 ± 2560 AU/mL. The final antimicrobial activity in the ready‐to‐eat cheese was sufficient to inhibit the growth of coliforms and restrict the growth of bacteria of the Micrococcus group, thus contributing to and increased shelf life and the safety of cheese. A lower lactose content was observed in the cheese, which would lead to better acceptance by lactase‐...
Source: International Journal of Dairy Technology - August 1, 2017 Category: Nutrition Authors: Stelios Kaminarides, Anastasios Aktypis, George Koronios, Theophilos Massouras, Seraphim Papanikolaou Tags: Original Research Source Type: research

The behaviour of Arabian donkey milk during acidification compared to bovine milk
To better understand the fermentation kinetic of Arabian donkey milk, its physicochemical properties, conductivity and viscosity were assessed during acidification, and compared to that of the bovine milk. Donkey milk showed a shorter latency phase and slightly lower acidification rate than bovine milk. Measurement of electric conductivity during acidification showed that maximum demineralisation of casein micelles occurred at around pHI 5.44 for donkey milk and pHI 5.16 for bovine milk. Donkey milk was also found to be less viscous. The technological characteristics of donkey milk were different from those of bovine milk ...
Source: International Journal of Dairy Technology - August 1, 2017 Category: Nutrition Authors: Ichrak Charfi, Feriel Rezouga, Anissa Makhlouf, Salwa Bornaz Tags: Original Research Source Type: research

Functional and technological aspects of whey powder and whey protein products
Commercial whey powder, whey protein concentrates and whey protein isolates (WPIs) were evaluated for certain functional properties and for their application in full‐fat and nonfat yoghurts. The functional properties of whey products varied, and the highest functionality was recorded in samples with high protein levels. Whey powder had the lowest foaming performance and emulsifying capacity, while WPIs possessed the best functional properties of all the other samples. Curd tension (CT), viscosity and syneresis were improved in yoghurts made using fortified cow's milk or reconstituted skim milk with any whey products, whi...
Source: International Journal of Dairy Technology - August 1, 2017 Category: Nutrition Authors: Mohamed Abed Ghanimah Tags: Original Research Source Type: research