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.

Effect of commercial tannin and a pornun ça (Manihot spp.) silage‐based diet on the fatty acid profile of Saanen goats’ milk
The aim of this study was to evaluate the performance, milk composition, blood and urinary biochemical parameters and milk fatty acid profile of Saanen goats fed pornunça silage‐based diets containing different levels of tannin (11, 28, 36 and 44 g/kg dry matter). Intake of feed, milk production, milk composition and biochemical parameters were affected (P < 0.05). The content of 10:0, 12:0 and 14:0 fatty acids decreased, while those of 18:0, cis‐9 18:1, trans‐11 18:1, cis‐9, trans‐11 18:2 and cis‐9, cis‐12, cis‐15 18:3 increased as more tannin was added (P < 0.05). The ratio of unsaturated to s...
Source: International Journal of Dairy Technology - January 15, 2018 Category: Nutrition Authors: Alita R F Lucena, Daniel R Menezes, Dalinne T Q Carvalho, Jair C Matos, Alexandre C Antonelli, Salete A Moraes, Francesca Silva Dias, Mario A Á Queiroz, Rafael T S Rodrigues Tags: Original Research Source Type: research

Volatile organic compounds associated with milk spoilage by psychrotrophic bacteria
The volatile organic compounds of milk contaminated with psychrotrophic bacteria were studied by HS‐SPME and GC/MS. Pseudomonas fluorescens PS14, Pseudomonas fragi PS55, Pseudomonas mosselii PS39, Pseudomonas rhodesiae PS62 and Serratia marcescens S92 were inoculated in sterilised milk (2.5% fat) stored at either 5 °C or 10 °C. A total of 47 volatile organic compounds (VOCs) belonging to seven chemical groups were identified in the spoiled milk. Volatile organic compound patterns peculiar to the inoculate bacterial strains were highlighted. 3‐Methylbutan‐1‐ol, 2 methylpropan‐1‐ol, 3‐hydroxybutan‐2‐one...
Source: International Journal of Dairy Technology - January 15, 2018 Category: Nutrition Authors: Maril ù Decimo, María C Cabeza, Juan A Ordóñez, Ivano De Noni, Milena Brasca Tags: Original Research Source Type: research

Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage
In this study, a whey protein sour cherry beverage was prepared using whey protein concentrate, sour cherry concentrate, Angum gum, water and sugar as initial ingredients. Whey protein concentrate and gum solutions were prepared by four methods. Heat treatment of the solutions led to denaturation of proteins, a change in the solubility of proteins and sediment formation. Our results showed that denaturation of proteins made the peptide fragments of the proteins to bind the gum, thus preventing the separation of the serum. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 15, 2018 Category: Nutrition Authors: Sayede Fateme Ahmadi, Ali Nasirpour, Sayed Amir H. Goli, Esmaeil Riahi Tags: Original Research Source Type: research

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International Journal of Dairy Technology,Volume 71, Issue 1, Page i-iii, February 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 14, 2018 Category: Nutrition Source Type: research

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International Journal of Dairy Technology,Volume 71, Issue 1, Page 276-276, February 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 14, 2018 Category: Nutrition Source Type: research

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International Journal of Dairy Technology,Volume 71, Issue 1, Page 274-275, February 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 14, 2018 Category: Nutrition Source Type: research

Instructions for Authors
(Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 14, 2018 Category: Nutrition Tags: Issue Information Source Type: research

The World Dairy Situation (2016) Bulletin No. 484/2016, International Dairy Federation (I.N.P.A.), Boulevard Auguste Reyers 70/B, 1030 Brussels, Belgium. Price: (electronic) 500 Euros.
(Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 14, 2018 Category: Nutrition Authors: John Sumner Tags: Book Review Source Type: research

Issue Information
(Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 14, 2018 Category: Nutrition Tags: Issue Information Source Type: research

Compositional characteristics and volatile organic compounds of traditional PDO Feta cheese made in two different mountainous areas of Greece
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 8, 2018 Category: Nutrition Source Type: research

Application of indigenous strains of lactic acid bacteria for semi ‐industrial production of autochthonous Montenegrin Njeguši cheese
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 8, 2018 Category: Nutrition Source Type: research

Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese
International Journal of Dairy Technology,Volume 71, Issue S1, Page 99-106, March 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 8, 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 8, 2018 Category: Nutrition Source Type: research