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.

Rapid detection and quantification of soya bean oil and common sugar in bovine milk using attenuated total reflectance –fourier transform infrared spectroscopy
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - June 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 - June 27, 2017 Category: Nutrition Source Type: research

Production of proteinaceous antifungal substances from Lactobacillus plantarum ALAC ‐4 isolated from Inner Mongolian traditional fermented dairy food
International Journal of Dairy Technology,Volume 71, Issue S1, Page 223-229, March 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - June 20, 2017 Category: Nutrition Source Type: research

Partial characterisation of a bacteriocin produced by Leuconostoc mesenteroides A11 and evaluation of bacteriocin production using whey as culture medium
International Journal of Dairy Technology,Volume 71, Issue S1, Page 240-244, March 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - June 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 - June 20, 2017 Category: Nutrition Source Type: research

Production of proteinaceous antifungal substances from Lactobacillus plantarum ALAC ‐4 isolated from Inner Mongolian traditional fermented dairy food
This study demonstrated that L. plantarum ALAC‐4 produces a peptide with a remarkable antifungal activity, which can be potentially used as a biopreservative in dairy products. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - June 20, 2017 Category: Nutrition Authors: Zhongjun Chen, Xiaoting Li, Hechen Gao Tags: Original Research Source Type: research

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International Journal of Dairy Technology,Volume 71, Issue 1, Page 253-263, February 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - June 13, 2017 Category: Nutrition Source Type: research

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International Journal of Dairy Technology,Volume 71, Issue 1, Page 122-130, February 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - June 8, 2017 Category: Nutrition Source Type: research

Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set ‐type yoghurt
International Journal of Dairy Technology,Volume 71, Issue S1, Page 34-43, March 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - June 6, 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 - June 6, 2017 Category: Nutrition Source Type: research

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International Journal of Dairy Technology,Volume 71, Issue 1, Page 243-252, February 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - June 6, 2017 Category: Nutrition Source Type: research

Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set ‐type yoghurt
The aim of this study was to determine the effect of different concentrations of grapeseed oil (GSO) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory properties of set‐type yoghurts during the 21 days of storage. Moreover, radical scavenging activity (RSA) and total phenolic content (TPC) of yoghurts were investigated. Yoghurts containing GSO exhibited significantly higher TPC and RSA as compared to control yoghurts. The results obtained from this investigation show that GSO has a potential to be used as a food supplement to improve health‐prom...
Source: International Journal of Dairy Technology - June 6, 2017 Category: Nutrition Authors: Em İn Mercan, Durmuş Sert, Emrah Karakavuk, Nİhat Akın Tags: Original Research Source Type: research

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International Journal of Dairy Technology,Volume 71, Issue 1, Page 216-225, February 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - June 2, 2017 Category: Nutrition Source Type: research

Angiotensin ‐converting enzyme inhibitory and starter culture activities in probiotic yoghurt: Effect of sodium–calcium caseinate and whey protein concentrate
International Journal of Dairy Technology,Volume 71, Issue S1, Page 185-194, March 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - June 1, 2017 Category: Nutrition Source Type: research