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225 Newest Publications in international journal of dairy technology
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Effect of electron beam irradiation on the shelf life of mozzarella cheese
06-05-2013 | Jian‐Xin Huo, Cai‐Yan Bai, Lin‐Hai Guo, Zheng Zhao, International Journal of Dairy Technology, 2013
The effectiveness of electron beam irradiation on the shelf life of mozzarella cheese was evaluated using five different irradiation doses and a control cheese. Shelf life tests were run at 10°C by determining the cell load of spoilage micro‐organisms monitored on the consecutive days ...
The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt Ayran
06-05-2013 | Tuba Şanli, Emel Sezgin, Ebru Şenel, Mehlika Benli, International Journal of Dairy Technology, 2013
This article presents research on the effect of microbial transglutaminase on the properties of Turkish drinking yoghurt Ayran. Transglutaminase (TGase) enzyme was added to Ayran milk at different production steps, after pasteurisation and together with starter culture addition, and two ...
Role of salt in Iranian ultrafiltered Feta cheese: Some textural and physicochemical changes during ripening
29-04-2013 | Asgar Farahnaky, Sayed Hossein Mousavi, Mahshid Nasiri, International Journal of Dairy Technology, 2013
The effect of NaCl (0–4%) on the ripening of Iranian ultrafiltered (UF)‐Feta cheese was assessed over 120days of ripening at 4°C. Whey percentage, whey salt, whey pH, cheese pH and textural properties of hardness and cohesiveness were monitored, and experimental modelling performed using ...
Preparation, characterisation and selected functional properties of hydrolysed sodium caseinate–maltodextrin conjugate
19-04-2013 | Jonathan O' Regan, Daniel M Mulvihill, International Journal of Dairy Technology, 2013
Sodium caseinate was hydrolysed to a limited, moderate or extensive degree. The hydrolysates were conjugated with maltodextrin by a Maillard‐type reaction by dry‐heat treatment at 60°C and 79% relative humidity for 2 or 4days. Conjugates were characterised by SDS–PAGE and gel permeation ...
The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese
19-04-2013 | Faccia Michele, Angiolillo Luisa, Mastromatteo Marianna, Conte Amalia, Del Nobile Matteo Alessandro, International Journal of Dairy Technology, 2013
The effect of calcium lactate (CL) on both the sensory and microbiological quality of Fiordilatte cheese was evaluated. The novelty of this work is the addition of the salt to the product brine, prior to packaging, instead of adding calcium during process. Cheese quality was monitored for ...
Comparison of buffalo cottage cheese made from aqueous extract of Withania coagulans with commercial calf rennet
19-04-2013 | Rao Sanaullah Khan, Tariq Masud, International Journal of Dairy Technology, 2013
An aqueous extract of Withania coagulans was used to prepare cottage cheese from buffalo milk and its quality attributes were compared with cheese made from commercial rennet. Both cheeses contain satisfactory ranges of 49.6–54.7% moisture, 21.3–24.3% fat and 21.4–23.6% protein. The type of ...
The effect of natural and liquid smokes on the benzo‐α pyrene content and quality parameters of Circassian cheese
19-04-2013 | Pinar Aydinol, Tulay Ozcan, International Journal of Dairy Technology, 2013
The objective of this study was to determine the effects of natural smoke and liquid smoke application methods on quality characteristics of smoked Circassian cheese. The microbial counts of liquid smoked cheeses were found to be higher than naturally smoked cheeses. It can be concluded ...
Effects of different prebiotic stabilisers and types of molasses on physicochemical, sensory, colour and mineral characteristics of probiotic set yoghurt
19-04-2013 | Oya B Karaca, International Journal of Dairy Technology, 2013
The physicochemical, sensory, properties and mineral profile of probiotic set yoghurts prepared with different prebiotic stabilisers (pectin and guar) at 0.5% (w/v) and different molasses (grape, mulberry and carob) at 10% (v/v) were investigated. Guar‐supplemented yoghurts had the lowest ...
The physicochemical properties of yoghurt supplemented with microencapsulated peanut sprout extract, a possible functional ingredient
19-04-2013 | Yun‐Kyung Lee, Mohammad Al Mijan, Palanivel Ganesan, Sanghun Yoo, Hae‐Soo Kwak, International Journal of Dairy Technology, 2013
This study was designed to determine the physicochemical and sensory properties of yoghurt supplemented with powdered peanut sprout extract microcapsules (PPSEM) (3–10μm) during storage at 4°C for 16days. The releasing rates of the polyphenol, resveratrol, from yoghurts were minimised at ...
Effect of inulin addition on the sensorial properties of reduced‐fat fresh cheese
17-04-2013 | Bibiana Juan, Anna Zamora, Felix Quintana, Buenaventura Guamis, Antonio J Trujillo, International Journal of Dairy Technology, 2013
A reduced‐fat fresh cow's milk cheese with inulin (3%) was compared with both full‐fat and reduced‐fat cheeses without the prebiotic. The pH and microbiological quality of cheeses were not affected by the presence of inulin. Cheeses produced with inulin were less hard, springy, cohesive and ...
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