International Journal of Dairy Technology
SCIE-ISI SCOPUS (1947-1995,1997-1998,2000-2023)
1471-0307
1364-727X
Mỹ
Cơ quản chủ quản: WILEY , Wiley-Blackwell
Lĩnh vực:
Process Chemistry and TechnologyBioengineeringFood Science
Các bài báo tiêu biểu
Biochemistry of cheese ripeningRennet‐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 re... ... hiện toàn bộ
Tập 57 Số 2-3 - Trang 127-144 - 2004
Effect of enzymatic cross‐linking of milk proteins on functional properties of set‐style yoghurtThis 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 e... ... hiện toàn bộ
Tập 55 Số 3 - Trang 152-157 - 2002
Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation† 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
... hiện toàn bộ
Tập 58 Số 1 - Trang 25-29 - 2005
Isolation and characterization of the microbial population of different South African kefir grainsKefir, 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... ... hiện toàn bộ
Tập 57 Số 1 - Trang 33-37 - 2004
The sensory characteristics of Cheddar cheese and their relationship with acceptability 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 compa... ... hiện toàn bộ
Tập 42 Số 4 - Trang 112-117 - 1989
The use of transglutaminase in dairy products 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 t... ... hiện toàn bộ
Tập 59 Số 1 - Trang 1-7 - 2006
Comparative survival and evaluation of functional probiotic properties of spray‐dried lactic acid bacteria 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)... ... hiện toàn bộ
Tập 62 Số 2 - Trang 240-248 - 2009
The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat cheddar cheese 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 i... ... hiện toàn bộ
Tập 51 Số 1 - Trang 1-10 - 1998
The Irish dairy industry – Recent history and strategy, current state and future challengesThis 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... ... hiện toàn bộ
Tập 73 Số 2 - Trang 309-323 - 2020
Suitability of whey and buttermilk for the growth and frozen storage of probiotic lactobacilli 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... ... hiện toàn bộ
Tập 61 Số 2 - Trang 156-164 - 2008