Search results: 465,986 results (approx.)

1. Fend off bacteriophage in cheese plants: certain preventive measures can reduce phage presence.

The negative effects of bacteriophages in cheese starters and the different management procedures and control their occurrence are described.

Author(s) : Lucey, J. A.

Publisher : Business News Publishing Company, II, LLC, Troy, USA

Journal article : Dairy Foods 2021 Vol.122 No.1 pp.28-28

2. Authentication of forage-based milk by mid-level data fusion of (+/-) DART-HRMS signatures.

The study aimed to authenticate milk samples derived from maize silage (MS)-, crop silage/hay (SH)- and grassland hay (GH)-based diets through direct analysis in real time coupled to high resolution mass spectrometry (DART-HRMS). A mid-level data fusion partial least square-discriminant analysis...

Author(s) : Riuzzi, G.; Tata, A.; Massaro, A.; Bisutti, V.; Lanza, I.; Contiero, B.; Bragolusi, M.; Miano, B.; Negro, A.; Gottardo, F.; Piro, R.; Segato, S.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.42

3. Quantitative analysis of menaquinones (vitamin K2) in various types of cheese from Switzerland.

Vitamin K2 (MKn) has been assessed in some varieties of cheese, but data are limited and do not account for factors like seasonality that affect MKn. To investigate variation of MKn content in cheese, we assayed 121 cheese samples from 10 cheese varieties made from cows', goats', and ewes' milk...

Author(s) : Walther, B.; Guggisberg, D.; Schmidt, R. S.; Portmann, R.; Risse, M. C.; Badertscher, R.; Chollet, M.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.42

4. The effect of microbial transglutaminase enzyme and Persian gum on the characteristics of traditional kefir drink.

The effects of microbial transglutaminase enzyme (m-TG) and Persian Gum (PG) on physicochemical, microbial and sensory properties of kefir were investigated. The addition of m-TG-PG to kefir lead to an increase in pH, particle size and viscosity, while causing a decrease in titratable acidity,...

Author(s) : Beirami-Serizkani, F.; Hojjati, M.; Jooyandeh, H.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

5. Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate.

The effects of different thawing procedures on the properties of frozen casein concentrates (CCs) produced by microfiltration were investigated and compared with fresh CC. Samples (5% protein) were thawed directly (30°C, 30 min) or stored (4°C) for 1 or 3 d, and subsequently kept at 30°C for 30 min ...

Author(s) : Li RuiFen; Rovers, T. A. M.; Jæger, T. C.; Hougaard, A. B.; Svensson, B.; Simonsen, A. C.; Ipsen, R.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.44

6. Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese).

Two exopolysaccharide (EPS) producing Lactococcus lactis strains that differed largely in their technofunctional properties (gel stiffness, ropiness) were used to relate their functionality in concentrated acid milk gel suspensions to the structural and macromolecular properties of the EPS. LL-1+...

Author(s) : Surber, G.; Schäper, C.; Wefers, D.; Rohm, H.; Jaros, D.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

7. Occurrence of quantitative genetic polymorphism at the caprine β-CN locus, as determined by a proteomic approach.

Genetic screening of caseins in caprine milk samples enabled the identification of two novel β-casein (β-CN) phenotypes, C2 and F1, expressed at lower levels (3.3 and 2.7 g L-1 per allele, respectively) than reference β-CN C (4.7 g L-1 per allele), and another lacking in αS-complex. The β-CN C2 and ...

Author(s) : Nicolai, M. A.; Garro, G.; Caira, S.; Mauriello, R.; Quarto, M.; de Pascale, S.; Chianese, L.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

8. A capillary electrophoresis approach for major unsaturated fatty acids screening in milk.

Fast methods for milk analysis are internationally desired, and, in this study, a new method for milk unsaturated fatty acids (UFAs) is proposed, using capillary zone electrophoresis with direct detection in the ultraviolet region. Run time analysis was 4 min, and sample preparation comprised only...

Author(s) : Amorim, T. L.; Oliveira, M. A. L. de

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.37

9. Relationship between casein micelle size, protein composition and stability of UHT milk.

Casein (CN) micelle size has been suggested as important for stability of ultra-high temperature (UHT) treated milk. Therefore, full fat milk samples were pooled according to native CN micelle size (small, intermediate and large CN micelles), homogenised and UHT treated, and stored at 20°C or 40°C...

Author(s) : Akkerman, M.; Johansen, L. B.; Rauh, V.; Sørensen, J.; Larsen, L. B.; Poulsen, N. A.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.49

10. Partitioning of the milk fat globule membrane between buttermilk and butter serum is determined by the thermal behaviour of the fat globules.

Isolation of the industrially interesting milk fat globule membrane (MFGM) components from dairy streams is challenging, and a full exploitation of their benefits can be gained by better understanding of the behaviour of the fat globule membrane fraction during milk fat processing. In this study,...

Author(s) : Hokkanen, S. P.; Partanen, R.; Jukkola, A.; Frey, A. D.; Rojas, O. J.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

11. Particle morphology and rehydration properties of spray-dried microgels and fractal aggregates with varying fractions of native milk serum proteins.

To keep their functional properties, it is crucial that protein aggregates maintain their structure after spray drying and that the powders can be fully rehydrated. In this study, microgels and fractal aggregates were prepared by heating a mixture of milk serum protein concentrate and lactose...

Author(s) : Andersson, I. M.; Bergenståhl, B.; Millqvist-Fureby, A.; Alexander, M.; Paulsson, M.; Glantz, M.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.37

12. Effect of casein replacement by modified casein on physicochemical, textural, sensorial properties and microbiological stability of fresh cheese.

A stable fresh cheese was produced by substituting different concentrations of modified casein for freeze modified casein (FMC) or ultrasound modified casein (UMC). First, the physicochemical, functional, and adsorption properties of FMC and UMC were evaluated. Subsequently, different...

Author(s) : Lara-Castellanos, M. J.; Azuara, E.; Jimenez-Fernandez, V. M.; Luna-Solano, G.; Jimenez, M.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.37

13. Growth and metabolic properties of halophilic and alkaliphilic lactic acid bacterial strains of Marinilactibacillus psychrotolerans isolated from surface-ripened soft cheese.

The behaviour of halophilic and alkaliphilic lactic acid bacteria (HALAB) during maturation of salted and surface-ripened soft cheese remains unclear; thus, physiological properties of HALAB was investigated. Marinilactibacillus psychrotolerans was the predominant HALAB (106-1010 cfu g-1) in the...

Author(s) : Suzuki, T.; Matsutani, M.; Matsuyama, M.; Unno, R.; Matsushita, H.; Sugiyama, M.; Yamasato, K.; Koizumi, Y.; Ishikawa, M.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.48

14. Search results

Search results: 465,986 results (approx.)

1. Fend off bacteriophage in cheese plants: certain preventive measures can reduce phage presence.

The negative effects of bacteriophages in cheese starters and the different management procedures and control their occurrence are described.

Author(s) : Lucey, J. A.

Publisher : Business News Publishing Company, II, LLC, Troy, USA

Journal article : Dairy Foods 2021 Vol.122 No.1 pp.28-28

2. Authentication of forage-based milk by mid-level data fusion of (+/-) DART-HRMS signatures.

The study aimed to authenticate milk samples derived from maize silage (MS)-, crop silage/hay (SH)- and grassland hay (GH)-based diets through direct analysis in real time coupled to high resolution mass spectrometry (DART-HRMS). A mid-level data fusion partial least square-discriminant analysis...

Author(s) : Riuzzi, G.; Tata, A.; Massaro, A.; Bisutti, V.; Lanza, I.; Contiero, B.; Bragolusi, M.; Miano, B.; Negro, A.; Gottardo, F.; Piro, R.; Segato, S.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.42

3. Quantitative analysis of menaquinones (vitamin K2) in various types of cheese from Switzerland.

Vitamin K2 (MKn) has been assessed in some varieties of cheese, but data are limited and do not account for factors like seasonality that affect MKn. To investigate variation of MKn content in cheese, we assayed 121 cheese samples from 10 cheese varieties made from cows', goats', and ewes' milk...

Author(s) : Walther, B.; Guggisberg, D.; Schmidt, R. S.; Portmann, R.; Risse, M. C.; Badertscher, R.; Chollet, M.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.42

4. The effect of microbial transglutaminase enzyme and Persian gum on the characteristics of traditional kefir drink.

The effects of microbial transglutaminase enzyme (m-TG) and Persian Gum (PG) on physicochemical, microbial and sensory properties of kefir were investigated. The addition of m-TG-PG to kefir lead to an increase in pH, particle size and viscosity, while causing a decrease in titratable acidity,...

Author(s) : Beirami-Serizkani, F.; Hojjati, M.; Jooyandeh, H.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

5. Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate.

The effects of different thawing procedures on the properties of frozen casein concentrates (CCs) produced by microfiltration were investigated and compared with fresh CC. Samples (5% protein) were thawed directly (30°C, 30 min) or stored (4°C) for 1 or 3 d, and subsequently kept at 30°C for 30 min ...

Author(s) : Li RuiFen; Rovers, T. A. M.; Jæger, T. C.; Hougaard, A. B.; Svensson, B.; Simonsen, A. C.; Ipsen, R.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.44

6. Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese).

Two exopolysaccharide (EPS) producing Lactococcus lactis strains that differed largely in their technofunctional properties (gel stiffness, ropiness) were used to relate their functionality in concentrated acid milk gel suspensions to the structural and macromolecular properties of the EPS. LL-1+...

Author(s) : Surber, G.; Schäper, C.; Wefers, D.; Rohm, H.; Jaros, D.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

7. Occurrence of quantitative genetic polymorphism at the caprine β-CN locus, as determined by a proteomic approach.

Genetic screening of caseins in caprine milk samples enabled the identification of two novel β-casein (β-CN) phenotypes, C2 and F1, expressed at lower levels (3.3 and 2.7 g L-1 per allele, respectively) than reference β-CN C (4.7 g L-1 per allele), and another lacking in αS-complex. The β-CN C2 and ...

Author(s) : Nicolai, M. A.; Garro, G.; Caira, S.; Mauriello, R.; Quarto, M.; de Pascale, S.; Chianese, L.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

8. A capillary electrophoresis approach for major unsaturated fatty acids screening in milk.

Fast methods for milk analysis are internationally desired, and, in this study, a new method for milk unsaturated fatty acids (UFAs) is proposed, using capillary zone electrophoresis with direct detection in the ultraviolet region. Run time analysis was 4 min, and sample preparation comprised only...

Author(s) : Amorim, T. L.; Oliveira, M. A. L. de

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.37

9. Relationship between casein micelle size, protein composition and stability of UHT milk.

Casein (CN) micelle size has been suggested as important for stability of ultra-high temperature (UHT) treated milk. Therefore, full fat milk samples were pooled according to native CN micelle size (small, intermediate and large CN micelles), homogenised and UHT treated, and stored at 20°C or 40°C...

Author(s) : Akkerman, M.; Johansen, L. B.; Rauh, V.; Sørensen, J.; Larsen, L. B.; Poulsen, N. A.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.49

10. Partitioning of the milk fat globule membrane between buttermilk and butter serum is determined by the thermal behaviour of the fat globules.

Isolation of the industrially interesting milk fat globule membrane (MFGM) components from dairy streams is challenging, and a full exploitation of their benefits can be gained by better understanding of the behaviour of the fat globule membrane fraction during milk fat processing. In this study,...

Author(s) : Hokkanen, S. P.; Partanen, R.; Jukkola, A.; Frey, A. D.; Rojas, O. J.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

11. Particle morphology and rehydration properties of spray-dried microgels and fractal aggregates with varying fractions of native milk serum proteins.

To keep their functional properties, it is crucial that protein aggregates maintain their structure after spray drying and that the powders can be fully rehydrated. In this study, microgels and fractal aggregates were prepared by heating a mixture of milk serum protein concentrate and lactose...

Author(s) : Andersson, I. M.; Bergenståhl, B.; Millqvist-Fureby, A.; Alexander, M.; Paulsson, M.; Glantz, M.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.37

12. Effect of casein replacement by modified casein on physicochemical, textural, sensorial properties and microbiological stability of fresh cheese.

A stable fresh cheese was produced by substituting different concentrations of modified casein for freeze modified casein (FMC) or ultrasound modified casein (UMC). First, the physicochemical, functional, and adsorption properties of FMC and UMC were evaluated. Subsequently, different...

Author(s) : Lara-Castellanos, M. J.; Azuara, E.; Jimenez-Fernandez, V. M.; Luna-Solano, G.; Jimenez, M.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.37

13. Growth and metabolic properties of halophilic and alkaliphilic lactic acid bacterial strains of Marinilactibacillus psychrotolerans isolated from surface-ripened soft cheese.

The behaviour of halophilic and alkaliphilic lactic acid bacteria (HALAB) during maturation of salted and surface-ripened soft cheese remains unclear; thus, physiological properties of HALAB was investigated. Marinilactibacillus psychrotolerans was the predominant HALAB (106-1010 cfu g-1) in the...

Author(s) : Suzuki, T.; Matsutani, M.; Matsuyama, M.; Unno, R.; Matsushita, H.; Sugiyama, M.; Yamasato, K.; Koizumi, Y.; Ishikawa, M.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.48

14. Influence of calcium and magnesium on the secondary structure in solutions of individual caseins and binary casein mixtures.

The influence of Ca and Mg addition on the secondary structure of αS1-, αS2-, β- and κ-CN in solutions of individual and binary mixtures of caseins was investigated using FTIR spectroscopy. Both in individual and their binary mixtures, addition of Ca and Mg resulted in increase in β-sheet...

Author(s) : Grewal, M. K.; Vasiljevic, T.; Huppertz, T.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.39

15. Binding of calcium to L-serine and o-phospho-L-serine as affected by temperature, pH and ionic strength under milk processing conditions.

Calcium binding to o-phospho-l-serine (OPS), important for calcium distribution during milk processing and for calcium bioavailability, was studied electrochemically for different conditions of temperature, pH and ionic strength in combination with quantum mechanical calculations (DFT) using...

Author(s) : Jiang Yuan; Liu XiaoChen; Zawadzki, A. de; Skibsted, L. H.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.38

16. Examining front-of-package product names and ingredient lists of infant and toddler food containing vegetables.

Objective: To investigate the alignment between vegetables and fruits listed in the ingredients of commercially produced infant and toddler food (ITF) and inclusion in front-of-package product names. Design: A database of commercial ITF containing vegetables (n = 548) was created. Inclusion of each ...

Author(s) : Ferrante, M. J.; Moding, K. J.; Bellows, L. L.; Bakke, A. J.; Hayes, J. E.; Johnson, S. L.

Publisher : Elsevier Inc., Philadelphia, USA

Journal article : Journal of Nutrition Education and Behavior 2021 Vol.53 No.2 pp.96-102

17. Synthesis of galactooligosaccharides by Cryptococcus laurentii and Aspergillus oryzae using different kinds of acid whey.

Different kinds of acid whey, that is, casein whey, whey from traditional Greek yoghurt production, and concentrated acid whey permeate, were used to evaluate their potential for the synthesis of prebiotic galactooligosaccharides (GOS). Therefore, β-galactosidase from Cryptococcus laurentii was...

Author(s) : Fischer, C.; Kleinschmidt, T.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2021 Vol.112 ref.many

18. Organic redox-active crystalline layers for reagent-free electrochemical antibiotic susceptibility testing (ORACLE-AST).

Rapid antibiotic susceptibility testing (AST) is critical in determining bacterial resistance or susceptibility to a particular antibiotic. Simple-to-use phenotype-based AST platforms can assist care-givers in timely prescription of the right antibiotic. Monitoring the change of bacterial viability ...

Author(s) : Bolotsky, A.; Muralidharan, R.; Butler, D.; Root, K.; Murray, W.; Liu ZhiWen; Ebrahimi, A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Biosensors & Bioelectronics 2021 Vol.172

19. Phenomenological model for predicting the "Conching Degree" of chocolate.

In chocolate manufacturing, the conching process is one of the main stages during which rheological and sensorial characteristics of the chocolate are developed. Additionally, it is one of the most extensive stages, which reflects the high levels of energy consumption and limited capacities of the...

Author(s) : González, C.; Acosta, E. V.; Muñoz, D. A.; Rúa Torres, J.; Valencia Gallego, W.; Mazo Rivas, J. C.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2021 Vol.289

20. Effectiveness of specularity removal from hyperspectral images on the quality of spectral signatures of food products.

Specularity or highlight problem exists widely in hyperspectral images, provokes reflectance deviation from its true value, and can hide major defects in food objects or detecting spurious false defects causing failure of inspection and detection processes. In this study, a non-iterative method...

Author(s) : Elmasry, G.; Gou, P.; Al-Rejaie, S.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2021 Vol.289

21. A novel Egg Quality Index as an alternative to Haugh unit score.

An unusually popular index reflecting the quality of the egg contents and known as the Haugh unit (HU) score is empirical in nature. Because of that, a number of studies appeared that contradict or try to improve this index. In this regard, we set a study that pursued several goals: (i) to trace...

Author(s) : Narushin, V. G.; Romanov, M. N.; Griffin, D. K.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2021 Vol.289

22. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach.

Quality by Design (QbD) approach has been widely used in the pharmaceutical field, but its application in the development of food products is recent. The objective of this work was to apply QbD in the development of Ale-type beer, with up to 45% of barley malt substitutes, with alcohol content of...

Author(s) : Estevão, S. T.; Almeida e Silva, J. B. de; Lourenço, F. R.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2021 Vol.289

23. Uncertainty assessment for firmness and total soluble solids of sweet cherries using hyperspectral imaging and multivariate statistics.

Quantifying cherry fruit quality parameters is essential to maintaining high quality produce throughout the supply chain as it influences consumer confidence in the product. Hyperspectral imaging offers high potential as a non-destructive and fast analytical tool for estimating various quality...

Author(s) : Pullanagari, R. R.; Li, M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2021 Vol.289

24. Efficacy study on the non-destructive determination of water fractions in infrared-dried Lentinus edodes using multispectral imaging.

This study aimed to explain the non-destructive prediction of water fractions in Shiitake mushrooms (Lentinus edodes) using multispectral imaging (MSI) during far-infrared drying at 70°C for different periods. Quantitative estimation of water fractions was obtained by combining MSI with...

Author(s) : Younas Shoaib; Mao Yu; Liu ChangHong; Liu Wei; Jin Tao; Zheng Lei

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Journal of Food Engineering 2021 Vol.289

25. Development and characterization of biopolymeric films of galactomannans recovered from spent coffee grounds.

The search for new renewable sources for the development of biopolymer packaging has been growing. Among these are galactomannans due to their biodegradability, high availability, and biocompatibility. The objective of this work was to develop biopolymeric film comprised mostly of galactomannans...

Author(s) : Coelho, G. O.; Batista, M. J. A.; Ávila, A. F.; Franca, A. S.; Oliveira, L. S.

Publisher : Elsevier Ltd, Oxford, UK

Journal article; Conference paper : Journal of Food Engineering 2021 Vol.289