International Journal of Dairy Technology 
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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 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
The aim of this study was to compare the rheological, textural, colour and sensory properties of kefir samples produced with buffalos’ or cows’ milk using two different microbial fermentation sources, namely kefir grains and starter cultures. The buffalo milk kefir had a higher exopolysaccharide content than the cows’ milk kefir, and the use of buffalo milk for kefir production had positive effects on the water‐holding capacity and firmness value of the resulting kefir samples. The buffalo milk kefir samples had higher viscosity, a higher consistency index, storage and loss modulus values when compared to samples m...
Source: International Journal of Dairy Technology - February 14, 2018 Category: Nutrition Authors: Osman Gul, Ilyas Atalar, Mustafa Mortas, Muhammet Dervisoglu Tags: Original Research Source Type: research
Optimisation of a process for production of pomegranate pulp and flaxseed powder fortified probiotic Greek dahi
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - February 6, 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 6, 2018 Category: Nutrition Source Type: research
Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration
Whey protein isolate solutions (8.00 g protein/100 g; pH 6.8) were treated for 2 min at 72, 85 or 85 °C with 2.2 mM added calcium Ca to produce four whey protein systems: unheated control (WPI‐UH), heated at 72 °C (WPI‐H72), heated at 85 °C (WPI‐H85) or heated at 85 °C with added Ca (WPI‐H85Ca). Total levels of whey protein denaturation increased with increasing temperature, while the extent of aggregation increased with the addition of Ca, contributing to differences in viscosity. Significant changes in Ca ion concentration, turbidity and colour on heating of WPI‐H85Ca, compared to WPI‐UH, demonstr...
Source: International Journal of Dairy Technology - February 1, 2018 Category: Nutrition Authors: Aoife M Joyce, Alan L Kelly, James A O'Mahony Tags: Original Research Source Type: research
The anticlostridial effect of lactococcal and enterococcal adjunct starters in Dutch ‐type low‐scalded cheese
Lactococcal and enterococcal adjuncts with verified anticlostridial activity were successfully applied in the technology process of Dutch‐type low‐scalded cheese. The microbial status of experimental cheeses, physicochemical parameters and late blowing defects were evaluated for batches inoculated with Clostridium tyrobutyricum, and compared with noninoculated controls and the application of nisin. Two strains (CCDM 731 and CCDM 71) belonging to the species Lactococcus lactis subsp. lactis had significant anticlostridial effects which were comparable to nisin. Regardless of the noneffective enterococci adjunct, both la...
Source: International Journal of Dairy Technology - February 1, 2018 Category: Nutrition Authors: Šárka Havlíková, Eva Kvasničková, Miloslava Kavková, Irena Němečková Tags: Original Research Source Type: research
Development of novel, nutritive antacid tablets based on milk proteins
Antacid tablets based on milk proteins were developed by a wet granulation method, with the aim of controlling the problem of hyperacidity in its early stages. Optimisation of the tablet formulation was carried out using milk protein ingredients, viz. rennet casein (RC) and whey protein concentrate (WPC), with mannitol used as a functional filler. An RC‐WPC ratio and a mannitol level of 1.96% and 10.75% w/w, respectively, were found to be optimum. The RC‐WPC ratio had a significant impact on buffering capacity (BC), tablet friability and density. The filler material, mannitol, also has an impact on BC and tablet densit...
Source: International Journal of Dairy Technology - February 1, 2018 Category: Nutrition Authors: Ankitkumar J Thesiya, Ashokkumar A Patel, Ram Ran B Singh Tags: Original Research Source Type: research
Optimisation of a process for production of pomegranate pulp and flaxseed powder fortified probiotic Greek dahi
Fortified probiotic Greek dahi was formulated with pomegranate pulp (PP) and flaxseed powder (FP). The product variables, viz. PP, FP and incubation time, were optimised based on chemical, sensory and textural attributes. The study revealed that PP significantly affected the acidity and antioxidant content, while FP influenced the sensory and textural properties of the product. The optimum conditions were 15% PP, 2% FP and 12‐h incubation time. The developed fortified probiotic Greek dahi is a potential synbiotic food. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - February 1, 2018 Category: Nutrition Authors: Reeta, Sudhir Kumar, Prasad Rasane, Ramadevi Nimmanapalli Tags: Original Research Source Type: research
Changes in macroelements, trace elements, heavy metal concentrations and chemical composition in milk of Croatian spotted goats during different lactation stages
The research was conducted on days 60, 90, 120 and 150 during the lactation with the aim to determine the effect of lactation stage on the concentration of crucial elements and chemical composition in Croatian spotted goats' milk. Milk yield significantly decreased (from 1.15 to 0.76 kg/day), while the concentration of Ca, Mg, P, Zn and Mo in the milk of the goats significantly increased during lactation. The concentrations of Cr, Cd and Pb in milk were very low, with no significant deviations during lactation. The quality of milk from Croatian spotted goats is adequate compared with other breeds in the surrounding area o...
Source: International Journal of Dairy Technology - January 29, 2018 Category: Nutrition Authors: Zvonko Antunovi ć, Ivica Marić, Zdenko Lončarić, Josip Novoselec, Boro Mioč, Željka Klir Tags: Original Research Source Type: research
Changes in macroelements, trace elements, heavy metal concentrations and chemical composition in milk of Croatian spotted goats during different lactation stages
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 28, 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 - January 28, 2018 Category: Nutrition Source Type: research
Purification and characterisation of milk ‐clotting and caseinolytic activities of pepsin isolated from adult sheep abomasa
Ovine pepsin was isolated and assessed for its milk‐clotting properties and caseinolytic activity in comparison with commercial chymosin. Ovine pepsin showed similar responses to variations in pH, temperature and CaCl2 concentration of milk compared with chymosin, although its pH sensitivity was higher. SDS‐PAGE electrophoretic analysis of the casein fractions treated with ovine pepsin showed that alpha‐casein was more susceptible to proteolysis than beta‐casein, in contrast to chymosin. Curd‐firming properties of skim milk gels obtained with ovine pepsin and chymosin were evaluated by Gelograph under the same co...
Source: International Journal of Dairy Technology - January 25, 2018 Category: Nutrition Authors: Rosa Slamani, Redouane Labadi, Mohamed Brahim Errahmani, Mohand Mouloud Bellal Tags: Original Research Source Type: research
Purification and characterisation of milk ‐clotting and caseinolytic activities of pepsin isolated from adult sheep abomasa
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 25, 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 - January 25, 2018 Category: Nutrition Source Type: research
