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.

Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk
International Journal of Dairy Technology,Volume 71, Issue S1, Page 81-89, March 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - July 10, 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 - July 10, 2017 Category: Nutrition Source Type: research

Effect of waxy rice starch on textural and microstructural properties of microwave ‐puffed cheese chips
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - July 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 - July 9, 2017 Category: Nutrition Source Type: research

The effect of humidity controlled environment on Stilton cheese
The aim of this study was to analyse the effects of different relative humidity levels on the maturation and eventual quality of blue Stilton cheese. Cheese samples from the same vat were subjected to different humidity conditions in order to assess effects on the moisture and weight of the cheeses. Analysis showed that exposure to a higher level of humidity during the maturation period had an effect on the moisture levels of the cheese throughout this stage and also had an effect on the overall weight loss of the cheese. It was concluded that increasing the relative humidity of the maturation environment from 70% to 85% w...
Source: International Journal of Dairy Technology - July 9, 2017 Category: Nutrition Authors: Christopher J Hay Tags: Short Communication Source Type: research

Effect of waxy rice starch on textural and microstructural properties of microwave ‐puffed cheese chips
Protein‐based expanded snacks sometimes do not have homogeneous structures. However, starches are widely used in expanded food snacks because of their good puffing characteristics. We aimed to use waxy rice starch to partially substitute for sodium caseinate in caseinate‐based and caseinate plus soya protein (double‐protein) microwave‐puffed imitation cheese snacks to improve their textural, microstructural and sensory properties. The single‐protein chips without waxy rice starch and the double‐protein chips with a low degree of expansion were not well appreciated, whereas the chips with up to 8 g of waxy rice...
Source: International Journal of Dairy Technology - July 9, 2017 Category: Nutrition Authors: Lu Liu, Hua Zhang, Xiaodong Li, Xiue Han, Xiuwei Qu, Ping Chen, Haixia Wang, Lina Wang Tags: Original Research Source Type: research

Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
Milk processing conditions can exert a large influence on the quality of acid‐coagulated cheeses. Herein, we evaluated the influence of milk fat content and coagulant type on Ricotta yield and physical, chemical and sensory properties. Fat‐free Ricotta was hard and whiter than reduced‐fat or full‐fat Ricotta. Ricotta produced from low‐fat and whole milk showed no differences in acceptability, indicating that fat content could be substantially reduced without impairing quality. Milk coagulation by citric acid decreased Ricotta moisture, firmness and yield, whereas calcium chloride produced a white Ricotta with des...
Source: International Journal of Dairy Technology - July 5, 2017 Category: Nutrition Authors: Leidy C Ortiz Araque, Magali Darr é, Cristian M Ortiz, Juan F Massolo, Ariel R Vicente Tags: Original Research Source Type: research

Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - July 5, 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 - July 5, 2017 Category: Nutrition Source Type: research

Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale)
Ginger juice and paste (from 2 to 8%, ginger candy from 5 to 20%, and ginger powder from 0.5 to 2%) were incorporated into the ice cream mix prior to freezing. Inclusion of the juice and paste reduced total solids, fat, protein and overrun, and increased antioxidant activity and phenols, whereas the ginger candy and powder increased solids, crude fibre, antioxidant activity and phenols, and diminished fat and overrun. Acidity increased with the ginger juice and powder, whereas it decreased with the ginger paste and candy. First dripping time amplified and melting rate declined with all the ginger preparations. Ice cream co...
Source: International Journal of Dairy Technology - July 4, 2017 Category: Nutrition Authors: Davinder Kaur Gabbi, Usha Bajwa, Rajpreet Kaur Goraya Tags: Original Research Source Type: research

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International Journal of Dairy Technology,Volume 71, Issue 1, Page 190-197, February 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - July 4, 2017 Category: Nutrition Source Type: research

Instructions for Authors
(Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - July 4, 2017 Category: Nutrition Tags: Issue Information Source Type: research

Erratum
(Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - July 4, 2017 Category: Nutrition Tags: Erratum Source Type: research

Obituary: Professor John Foley (1931 –2017)
(Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - July 4, 2017 Category: Nutrition Tags: Obituary Source Type: research

Poster Abstracts from the Society of Dairy Technology's Spring Conference, 2017
(Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - July 4, 2017 Category: Nutrition Tags: Abstracts Source Type: research