Search results: 3,801 results (approx.)

1. Perspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration technique.

White-brined cheese is a popular cheese type in many parts of the world. Advances in milk concentration methods have led to the use of ultra-filtered (UF) milk to produce these cheeses besides the usual cheese-making methods. The presence of whey proteins in the UF cheese matrix can cause...

Author(s) : Soltani, M.; Saremnezhad, S.; Faraji, A. R.; Hayaloglu, A. A.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.125 ref.85

2. The shelf life of heat-treated dairy products.

Almost all dairy products undergo heat treatment to make them safe for consumption and to prolong their shelf life. The shelf life span of heat-treated dairy products is vast, ranging from few days at refrigerated temperatures to several years at ambient temperatures. The resulting shelf life of a...

Author(s) : Rauh, V.; Xiao YingHua

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.125 ref.150

3. Predicting the shelf-life of microbially-stabilised dairy products: what are the roles of stability studies, storage trials, 'accelerated' trials, and dairy science?

Much dairy science literature contains some consideration of dairy product stability in storage. Specific objectives of storage stability research are diverse, but the research is driven by a need to deliver consumer products that are acceptable and safe for a defined time - a shelf-life target....

Author(s) : Andrewes, P.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.125 ref.103

4. Tetracycline residues induce carbonylation of milk proteins and alter their solubility and digestibility.

Tetracyclines (TCs) are the main antibiotics applied to livestock; their excessive use can lead to the appearance of their residues in milk. Therefore, regulatory entities established maximum residue limits (MRLs) to ensure food safety. However, the impacts of TCs on milk proteins are unknown. We...

Author(s) : Marrugo-Padilla, A.; Méndez-Cuadro, D.; Rodríguez-Cavallo, E.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.125 ref.48

5. Effect of casein to fat ratio of camel milk on solids losses in cheese whey and their recovery in camel milk cheese.

Three sets of camel milk were standardised at different casein/fat ratios [0.73 (set A, control), 0.60 (set B) and 0.90 (set C)] using skim milk and cream separated from camel milk. The milk was coagulated using camel chymosin and cheese was prepared. The whey (AW, BW and CW) and cheese samples...

Author(s) : Davuddin Baig; Latha Sabikhi; Yogesh Khetra; Devendra Kumar

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.124 ref.46

6. Effect of milk heat treatment on molecular interactions during the process of Qishta, a Lebanese dairy product.

Protein-protein cross-linking and protein-fat interactions in the traditional Lebanese dairy product, Qishta, were investigated. Liquid chromatography coupled to mass spectrometry was used for the detection of lysinoalanine (LAL) and lanthionine (LAN) during the production of Qishta, which is made...

Author(s) : Najib, M.; Bray, F.; Khelissa, S.; Flament, S.; Richard, E.; El-Omari, K.; Rolando, C.; Delaplace, G.; Hamze, M.; Chihib, N. E.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.124 ref.50

7. Rheological and textural properties of emulsion spreads based on milk fat and inulin with the addition of probiotic bacteria.

The objective of this study was to optimise the composition of emulsion spreads based on inulin and milk fat with whey protein concentrate (WPC) or lecithin as emulsifiers. Inulin crystal seeds and lactic acid bacteria were added, and the rheological and textural properties of the resulting...

Author(s) : Toczek, K.; Glibowski, P.; Kordowska-Wiater, M.; Ilowiecka, K.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.124 ref.54

8. Comparison of drying techniques for bovine lactoferrin: iron binding and antimicrobial properties of dried lactoferrin.

The effects of pilot scale freeze- and spray-drying on some functional properties of lactoferrin were studied. Denaturation and loss of function relative to the fresh concentrate as received from a dairy factory was estimated in three ways: (a) from the enthalpy of the denaturation peak; (b) by...

Author(s) : Morel, J.; Zain, S. N.; Archer, R.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.124 ref.16

9. Rennet coagulation of heated milk.

Mild heat treatments, such as thermisation or pasteurisation, are applied to milk to prevent microbiological problems occurring during or after cheese manufacture. Heating milk in more severe conditions induces the denaturation of serum protein and increases cheese yields. However, the rennet...

Author(s) : Britten, M.; Giroux, H. J.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.124 ref.108

10. A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator.

Size-based fractionation of natural milk fat globules was investigate. A two-stage centrifugal separation method was employed in all studies. Depending upon the level and combination of the independent variables, D[4,3] of the fractionated cream ranged from 1.32 to 5.2 μm. Fat yield in the cream...

Author(s) : Dhungana, P.; Truong, T.; Bansal, N.; Bhandari, B.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.125 ref.27

11. Enzyme-modified cheese powder production: influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds.

Enzyme-modified cheese (EMC) is a flavour ingredient with intense cheese flavour and can be produced in both liquid and powder form. In this study, the effects of spray drying process conditions (inlet temperature, feed flow rate, air flow rate) on the quality parameters of EMC powder...

Author(s) : Salum, P.; Berktas, S.; Cam, M.; Erbay, Z.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.125 ref.77

12. Multiple rounds of nuclei induced whey protein concentrate fibril formation at varying ionic species and concentrations.

Mature whey protein concentrate (WPC) fibrils can act as secondary nuclei to induce fibrillation. Multiple rounds of nuclei induced aggregation could introduce differences in their ability to form fibrils. The second induction fabricated the highest population of fibrils, while the sixth induction...

Author(s) : Guan Chen; Ma JinYu; Yang XiaoTong; Ma CaiHong; Guo RuiChi; Chen Ying; Xu HongHua

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.125 ref.39

13. Modified milk fat as encapsulating material for the probiotic microorganism Lactobacillus acidophilus LA3.

The potential of modified anhydrous milk fat as an encapsulating material for Lactobacillus acidophilus LA3 was evaluated. An emulsion containing L. acidophilus and lecithin was prepared and atomised in a spray cooling chamber. Viable cells were enumerated and the microparticles were stabilised at...

Author(s) : Paiva e Silva, K. K. de; Queirós, M. de S.; Ribeiro, A. P. B.; Gigante, M. L.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.125 ref.32

14. Effect of peach gum polysaccharide, a new fat substitute, on sensory properties of skimmed milk.

Carbohydrate-based fat substitutes are of growing interest, because as well as maintaining the flavour of food without increasing costs, they have health-friendly properties. This study examined the effect of adding peach gum polysaccharide (PGP) on the rheological friction behaviour, structure and ...

Author(s) : Song GuangLei; Chen FangYuan; Chen ShuBo; Ye ShuHui

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.125 ref.38

15. Development and validation of an enzyme-linked immunosorbent assay for the determination of bovine lactoferrin in various milk products.

For the detection of the minor whey protein lactoferrin, a competitive enzyme-linked immunosorbent assay (ELISA) was developed. The method enables the quantification of low lactoferrin concentrations in different matrices. As the good recovery values indicate, the method can be applied for various...

Author(s) : Ostertag, F.; Sommer, D.; Berensmeier, S.; Hinrichs, J.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.125 ref.36

16. Acid gelation of heat-treated recombined milk: fat globule membrane composition and gelation functionality.

Recombined whole milk was prepared by heating skim milk before homogenising with milkfat (HEHO milk) or by homogenising milkfat with unheated skim milk and heating the recombined milk (HOHE milk). Heat treatment caused whey protein denaturation, more at higher temperatures and slightly more in HEHO ...

Author(s) : Anantawat, V.; Loveday, S. M.; Singh, H.; Anema, S. G.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.125 ref.61

17. Physicochemical and sensory characterisation of different yoghurt production methods.

Yoghurt is a fermented dairy product that is in great demand for its nutrient content, bacterial activity and wide product range in terms of flavours and textures. Dairy products, but especially yoghurt, have extensive sensory advantages due to simple formulation variations that provide associated...

Author(s) : Aktar, T.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.125 ref.67

18. Impact of heat treatment of milk on acid gelation.

Heat treatment of milk is applied in the manufacture of cultured dairy products, primarily to increase viscosity and improve texture. Denatured whey proteins are recognised as mostly responsible for causing these textural changes. The higher isoelectric pH of whey protein triggers earlier...

Author(s) : Lucey, J. A.; Wilbanks, D. J.; Horne, D. S.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.125 ref.74

19. Effects of the potent GPR120 agonist, tug-891, on sensory characteristics of whipped cream.

To elucidate the sensory effects of GPR120 agonists on fat-containing foods, changes in the sensory characteristics of normal-fat whipped cream following the addition of the potent GPR120 agonist, TUG-891, were examined using descriptive analysis. Trained panellists selected 12 attributes from...

Author(s) : Iwasaki, N.; Sakamoto, K.; Tajima, T.; Kitajima, S.; Kuroda, M.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.125 ref.24

20. Inhibition of biofilm formation of Geobacillus stearothermophilus in calcium-reduced milk protein formulation is associated with calcium, sodium and bacteria growth history.

The effect of total calcium, sodium concentration and bacteria growth history was investigated on biofilm formation of Geobacillus stearothermophilus in milk formulations. Biofilm cell numbers of three G. stearothermophilus strains were compared in two milk formulations (MF1 and MF2) over 18 h. MF1 ...

Author(s) : Wang TianYang; Flint, S.; Palmer, J.

Publisher : Elsevier, Oxford, UK

Journal article : International Dairy Journal 2022 Vol.125 ref.15

21. 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

22. 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

23. 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

24. 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

25. 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