International Journal of Dairy Technology
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Comparison of bioethanol and beta‐galactosidase production by Kluyveromyces and Saccharomyces strains grown in cheese wheyThe production of ethanol and beta‐galactosidase by Kluyveromyces marxianus and Saccharomyces fragilis strains grown in cheese whey was evaluated. The conditions for fermentation in 50 g/L (3.3% lactose) and 150 g/L (8.8% lactose) cheese whey were 100 rpm for 24 h at 30, 35 and 40 °C. Saccharomyces fragilis ... hiện toàn bộ
International Journal of Dairy Technology - Tập 72 Số 3 - Trang 409-415 - 2019
Microbial proteinases as agents for accelerated cheese ripening Taste panel data confirm that commercial preparations of Bacillus subtilis neutral proteinase can accelerate flavour development in Cheddar cheese without defect formation. The influence of the enzyme on the rate of ripening can be controlled by varying the cheese storage temperature. Fungal acid proteinase gives bitter cheese without enhancing typi... ... hiện toàn bộ
International Journal of Dairy Technology - Tập 35 Số 2 - Trang 75-76 - 1982
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
International Journal of Dairy Technology - Tập 73 Số 2 - Trang 309-323 - 2020
Growth of probiotic bacteria and characteristics of fermented milk containing fruit matricesIn this study, probiotic fermented milk beverages with black mulberry (MFM), red grape (GFM) and cornelian cherry (CFM) were produced. The viable cell counts of Streptococcus thermophilus , Lactobacillus delbrueckii subsp. bulgaricus , Lactobacillus acidophilus and Bifidob... ... hiện toàn bộ
International Journal of Dairy Technology - Tập 71 Số S1 - Trang 120-129 - 2018
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
International Journal of Dairy Technology - Tập 42 Số 4 - Trang 112-117 - 1989
Opportunities for varying the composition of cows' milk*At present, only two approaches for modifying the composition of bovine milk can be applied in practice: (a) changing to a breed other than the predominant Friesian and (b) dietary manipulation. Although other breeds may produce milk of high fat and protein content, the high yield of the Friesian, allied to the fact that it is an acceptable meat animal, probably ensures its continued domin... ... hiện toàn bộ
International Journal of Dairy Technology - Tập 40 Số 4 - Trang 96-99 - 1987
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
International Journal of Dairy Technology - Tập 61 Số 2 - Trang 156-164 - 2008
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
International Journal of Dairy Technology - Tập 57 Số 1 - Trang 33-37 - 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
International Journal of Dairy Technology - Tập 55 Số 3 - Trang 152-157 - 2002
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