International Journal of Dairy Technology 
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International Journal of Dairy Technology,Volume 71, Issue S1, March 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - March 25, 2018 Category: Nutrition Source Type: research
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International Journal of Dairy Technology,Volume 71, Issue S1, Page 246-246, March 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - March 25, 2018 Category: Nutrition Source Type: research
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International Journal of Dairy Technology,Volume 71, Issue S1, Page 245-245, March 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - March 25, 2018 Category: Nutrition Source Type: research
Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - March 15, 2018 Category: Nutrition Source Type: research
Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - March 15, 2018 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 - March 15, 2018 Category: Nutrition Source Type: research
Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production
The aim of the study was to evaluate the chemical composition, colour and sensory profile of rennet goat cheeses, taking into account their geographic region of production. The relationships between the botanical composition of the goats’ pasture to the fatty acid (FA) profiles and health indicators of the fat of cheese produced from their milk in artisanal conditions were also determined. Grazing of goats on natural pastures with greater floristic richness and, above all, the presence of more meadow species and herbs, not only increased the proportions of beneficial FAs in the cheese but also improved sensory characteri...
Source: International Journal of Dairy Technology - March 15, 2018 Category: Nutrition Authors: Joanna Bar łowska, Robert Pastuszka, Anna Rysiak, Jolanta Król, Aneta Brodziak, Monika Kędzierska‐Matysek, Anna Wolanciuk, Zygmunt Litwińczuk Tags: Original Research Source Type: research
Utilisation of water extract of green chilli pepper in the manufacture of low ‐fat fresh cheese
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - February 22, 2018 Category: Nutrition Source Type: research
The anticlostridial effect of lactococcal and enterococcal adjunct starters in Dutch ‐type low‐scalded cheese
International Journal of Dairy Technology,Volume 71, Issue S1, Page 107-119, March 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - February 22, 2018 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 - February 22, 2018 Category: Nutrition Source Type: research
Utilisation of water extract of green chilli pepper in the manufacture of low ‐fat fresh cheese
The effect of the water extract of green chilli pepper (WECP) on some properties of low‐fat fresh cheese was studied. Cheese was manufactured from a mixture of reconstituted skim milk powder, whey protein concentrate and sodium chloride and fortified with WECP at concentrations of 0, 1, 2 and 3%. The addition of WECP significantly decreased the total and lactic acid bacteria counts as well as the yeasts and moulds counts in the fortified cheeses. The flavour was improved in cheeses made using 1 and 2% WECP, and the cheese manufactured with 2% WECP had the highest flavour and total scores. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - February 22, 2018 Category: Nutrition Authors: Mohamed Ghanimah, Nasr Hanafy, Ahmed Hassanein, Mahmood Hashim Tags: Original Research Source Type: research
Development of novel, nutritive antacid tablets based on milk proteins
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - February 14, 2018 Category: Nutrition Source Type: research
Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows ’ milk kefir
International Journal of Dairy Technology,Volume 71, Issue S1, Page 73-80, March 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - February 14, 2018 Category: Nutrition Source Type: research
