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.

Development and application of a new multiplex real ‐time PCR assay for simultaneous identification of Brucella melitensis, Cronobacter sakazakii and Listeria monocytogenes in raw milk and cheese
In this study, B. melitensis, C. sakazakii and L. monocytogenes were simultaneously identified using BMEII0466, mms operon and hly as target genes, respectively. The multiplex RTi‐PCR assay that was developed showed good sensitivity and selectivity for the pathogenic microorganisms (r2 = 0.986–0.997). Multiplex RTi‐PCR results showed that most of the samples were contaminated with the pathogens screened. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 24, 2018 Category: Nutrition Authors: Esen Tutar, K übra Sueda Akıncı, İsmaİl Akyol Tags: Original Research Source Type: research

Development and application of a new multiplex real ‐time PCR assay for simultaneous identification of Brucella melitensis, Cronobacter sakazakii and Listeria monocytogenes in raw milk and cheese
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 23, 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 23, 2018 Category: Nutrition Source Type: research

The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality
Milk composition varies with season owing to stage of lactation and variation in diet and weather. Variation in the concentration of milk protein is conducive to inconsistency in cheese yield, composition and quality especially where standard operating procedures are not objectively standardised with reference to casein content. Milk protein standardisation (e.g. to 4.5%) by low‐concentration factor ultrafiltration (LCFUF) or microfiltration (LCFMF) provides an effective means of obtaining more consistent cheese manufacture. Consequently, LCFUF is now widely practised. The benefits of LCFUF and LCFMF and the effect of ke...
Source: International Journal of Dairy Technology - January 19, 2018 Category: Nutrition Authors: Kevany Soodam, Timothy P Guinee Tags: Review Source Type: research

The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 18, 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 18, 2018 Category: Nutrition Source Type: research

Modelling of heat stability and heat ‐induced aggregation of casein micelles in concentrated skim milk using a Weibullian model
Heat stability is known to be limited in concentrated skim milk leading to severe coagulation and sediment formation during storage. It has often been found to be in conflict with the extension of the shelf life by thermal treatment. A Weibullian model was used to describe the course of coagulation of casein micelles in concentrated skim milk of different total solids and at different heating temperatures. A maximum heating temperature–time–total solids relationship was calculated based on a certain maximum allowance of sediment formation. Optimal heat treatment conditions for concentrated skim milk of different total ...
Source: International Journal of Dairy Technology - January 16, 2018 Category: Nutrition Authors: Joseph Dumpler, Felicitas Peraus, Verena Depping, Brynd ís Stefánsdóttir, Martin Grunow, Ulrich Kulozik Tags: Original Research Source Type: research

Modelling of heat stability and heat ‐induced aggregation of casein micelles in concentrated skim milk using a Weibullian model
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 15, 2018 Category: Nutrition Source Type: research

Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 15, 2018 Category: Nutrition Source Type: research

Volatile organic compounds associated with milk spoilage by psychrotrophic bacteria
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 15, 2018 Category: Nutrition Source Type: research

Effect of commercial tannin and a pornun ça (Manihot spp.) silage‐based diet on the fatty acid profile of Saanen goats’ milk
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 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 - January 15, 2018 Category: Nutrition Source Type: research