Journal of Dairy Research
SCOPUS (1929-2024)SCIE-ISI
0022-0299
1469-7629
Anh Quốc
Cơ quản chủ quản: Cambridge University Press , CAMBRIDGE UNIV PRESS
Lĩnh vực:
Animal Science and ZoologyFood ScienceMedicine (miscellaneous)
Phân tích ảnh hưởng
Các bài báo tiêu biểu
Proteinases in normal bovine milk and their action on caseins
Tập 50 Số 1 - Trang 45-55 - 1983
SummaryNative proteolytic enzymes in good quality normal bovine milk readily
hydrolyscd the caseins during incubation or storage, producing the γ-caseins,
proteosc-peptone components 5 (PP5) and 8-fast (PP8F) and a considerable number
of other unidentified fragments, many of which were also subsequently found in
the proteose-pcptone fraction. The rate of casein hydrolysis was greater in
pasteurize...
Costs of mastitis: facts and perception
Tập 75 Số 1 - Trang 113-120 - 2008
A model to calculate the economic losses of mastitis on an average Dutch dairy
farm was developed and used as base for a tool for farmers and advisors to
calculate farm-specific economic losses of mastitis. The economic losses of a
clinical case in a default situation were calculated as €210, varying from €164
to €235 depending on the month of lactation. The total economic losses of
mastitis (subc...
Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size
Tập 70 Số 1 - Trang 73-83 - 2003
When skim milk at pH 6·55 was heated (75 to 100 °C for up to 60 min), the casein
micelle size, as monitored by photon correlation spectroscopy, was found to
increase during the initial stages of heating and tended to plateau on prolonged
heating. At any particular temperature, the casein micelle size increased with
longer holding times, and, at any particular holding time, the casein micelle
size ...
Chemical and microbiological characterisation of kefir grains
Tập 68 Số 4 - Trang 639-652 - 2001
Chemical and microbiological composition of four Argentinean kefir grains from
different sources as well as characteristics of the corresponding fermented milk
were studied. Kefir grains CIDCA AGK1, AGK2 and AGK4 did not show significant
differences in their chemical and microbiological composition. In contrast,
protein and yeast content of AGK3 was higher than in the other grains. Although
grain ...
The stability of milk protein to heat: I. Subjective measurement of heat stability of milk
Tập 33 Số 1 - Trang 67-81 - 1966
SummaryA subjective test for the determination of the stability of milk protein
to heat is described. In the test, the time required for particles of coagulated
protein to become visible throughout a 2·5-ml sample of separated milk
maintained at 135°C in a glass tube rocking at 8 c/min is taken as a measure of
stability. The precision of the test was such that single determinations were
generally ...
Reviews of the progress of Dairy Science: The bovine milk fat globule membrane–its formation, composition, structure and behaviour in milk and dairy products
Tập 50 Số 1 - Trang 107-133 - 1983
Microflora present in kefir grains of the Galician region (North-West of Spain)
Tập 60 Số 2 - Trang 263-267 - 1993
Determination of volatile compounds in cows' milk using headspace GC-MS
Tập 69 Số 4 - Trang 569-577 - 2002
The composition of the volatile fraction of milk from cows was investigated in a
survey of milk samples using a headspace sampling technique and gas
chromatography coupled to mass spectrometry analysis (GC-MS). Milk samples were
collected from 12 farms, selected for similar management, breed and level of
production. Farms were also grouped according to the type of forage in the
ration: (1) hay; (2...
Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk
Tập 63 Số 3 - Trang 441-449 - 1996
SummaryThe heat-induced binding of whey proteins to milk fat globule membranes
in whole milk was investigated by quantitative electrophoresis and laser
scanning densitometry. Both α-lactalbumin and β-lactoglobulin bound to the
surfaces of fat globules when milk was heated in a water bath in the temperature
range 65–85 °C. The interaction behaviour of α-lactalbumin did not seem to
change with tempe...
Changes in milk on heating: viscosity measurements
Tập 60 Số 2 - Trang 139-150 - 1993
SummarySkim milk was heated at 85 °C for different holding times. As a result of
such heating, whey proteins, in particular β-lactoglobulin, denatured and
associated with casein micelles. This led to an increase in size of the casein
micelles but also to a different interaction between them. Both these changes
could be described by using a quantitative model which was developed for the
viscosity o...