International Journal of Dairy Technology
SCIE-ISI SCOPUS (1947-1995,1997-1998,2000-2025)
1471-0307
1364-727X
Mỹ
Cơ quản chủ quản: WILEY , Wiley-Blackwell
Lĩnh vực:
Process Chemistry and TechnologyBioengineeringFood Science
Phân tích ảnh hưởng
Các bài báo tiêu biểu
Biochemistry of cheese ripening
Tập 57 Số 2-3 - Trang 127-144 - 2004
Rennet‐coagulated cheeses are ripened for periods ranging from about two weeks
to two or more years depending on variety. During ripening, microbiological and
biochemical changes occur that result in the development of the flavour and
texture characteristic of the variety. Biochemical changes in cheese during
ripening may be grouped into primary (lipolysis, proteolysis and metabolism of
residual l...
Effect of enzymatic cross‐linking of milk proteins on functional properties of set‐style yoghurt
Tập 55 Số 3 - Trang 152-157 - 2002
This paper presents research on the effect of enzymatic cross‐linking of milk
proteins on the properties of yoghurt. Whole milk was incubated with
transglutaminase (TG) prior to fermentation (2 h, 40°C, E/S ratio 1/2000).
Enzyme action was stopped by heating (1 min, 80°C). Skim‐milk was treated by
simultaneous use of TG and thermophilic yoghurt starter culture without
inactivation of the enzyme. A...
Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation†
Tập 58 Số 1 - Trang 25-29 - 2005
Microbial populations in kefir and kefir grains were enumerated by plating.
Total lactic acid bacteria, lactoccocci, lactobacilli and yeast populations
increased during fermentation and increased slightly during cold storage. Kefir
grains had a lactic acid bacteria : yeast ratio of 10 9 : 10 6 . In further
studies, kefir grains were observed using scanning electron microscopy (SEM)
methods, which...
Isolation and characterization of the microbial population of different South African kefir grains
Tập 57 Số 1 - Trang 33-37 - 2004
Kefir, a slightly acidic fermented milk, is produced by adding lactic acid
bacteria and yeasts, in the form of grains, to milk. The bacteria and yeasts
present in the kefir grains are known to vary widely. Selective growth media and
morphological and biochemical characteristics were used for the isolation and
identification of the microbes present in the grains from eight different
sources in Sout...
The sensory characteristics of Cheddar cheese and their relationship with acceptability
Tập 42 Số 4 - Trang 112-117 - 1989
Seven varieties of Cheddar cheese were evaluated using free‐choice and
conventional (quantitative descriptive analysis) profiling. This study looks at
the odour and flavour attributes of the cheeses; as well as the more widely
reported texture characteristics. Generalized Procrustes analysis was used to
analyse data from both profile methods, as well as being applied to compare the
perceptual spac...
The use of transglutaminase in dairy products
Tập 59 Số 1 - Trang 1-7 - 2006
Modification of proteins by enzymes such as transglutaminase (TG) has recently
become of great interest to food scientists. TG (EC 2.3.2.13) catalyses the
post‐translational modification of proteins by transamidation of available
glutamine residues by the formation of covalent cross‐links between glutamine
and lysine residues in proteins. It is suggested that TG is a useful tool for
the production...
Comparative survival and evaluation of functional probiotic properties of spray‐dried lactic acid bacteria
Tập 62 Số 2 - Trang 240-248 - 2009
The effect of spray drying on the viability and retention of key probiotic
properties like acid and bile tolerance and cholesterol assimilation of three
probiotic lactic acid bacteria (LAB) (Lactobacillus plantarum CFR 2191,
Lactobacillus salivarius CFR 2158 and Pediococcus acidilactici CFR 2193) has
been studied. More than 97% survival was exhibited by the three LAB (1% cell
suspension) spray dri...
The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat cheddar cheese
Tập 51 Số 1 - Trang 1-10 - 1998
Reduced fat milks were pasteurized, for 15 s, at temperatures ranging from 72 to
88°C to give levels of whey protein denaturation varying from ˜ 3 to 35%. The
milks were converted into reduced fat cheddar cheese (16–18% fat) in 500 litre
cheese vats; the resultant cheese curds were milled at pH values of 5.75 and
5.35. Raising the milk pasteurization temperature resulted in impaired rennet
coagula...
The Irish dairy industry – Recent history and strategy, current state and future challenges
Tập 73 Số 2 - Trang 309-323 - 2020
This study explores drivers and resulting changes in the structure and technical
efficiency of Irish dairy farms from 2005 to 2018 (covering pre‐ and post‐milk
quotas) during which milk production increased by 54%. Over this period, farm
structure changed dramatically (fourfold increase in farmers milking >100 cows)
and farmers improved technical efficiency and profitability and reduced the
greenh...
Suitability of whey and buttermilk for the growth and frozen storage of probiotic lactobacilli
Tập 61 Số 2 - Trang 156-164 - 2008
The growth of six probiotic commercial strains of lactobacilli was assessed in
reconstituted dried whey and buttermilk supplemented with yeast extract, meat
peptone, soy peptone, tryptone or casein acid hydrolysate at 0.3%, 0.6% or 1%.
The addition of 1% glucose was also tested. Growth and acidification kinetics
were determined at 37°C using MRS broth and a commercial culture medium as
references....