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522 Aktuelle Fachpublikationen in International Journal of Dairy Technology

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The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality

19.01.2018 | Kevany Soodam, Timothy P Guinee, International Journal of Dairy Technology, 2018

Milk composition varies with season owing to stage of lactation and variation in diet and weather. Variation in the concentration of milk protein is conducive to inconsistency in cheese yield, composition and quality especially where standard operating procedures are not objectively standardised ...

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Modelling of heat stability and heat‐induced aggregation of casein micelles in concentrated skim milk using a Weibullian model

16.01.2018 | Joseph Dumpler, Felicitas Peraus, Verena Depping, Bryndís Stefánsdóttir, Martin Grunow, Ulrich Kulozik, International Journal of Dairy Technology, 2018

Heat stability is known to be limited in concentrated skim milk leading to severe coagulation and sediment formation during storage. It has often been found to be in conflict with the extension of the shelf life by thermal treatment. A Weibullian model was used to describe the course of ...

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Modelling of heat stability and heat‐induced aggregation of casein micelles in concentrated skim milk using a Weibullian model

16.01.2018 | Joseph Dumpler, Felicitas Peraus, Verena Depping, Bryndís Stefánsdóttir, Martin Grunow, Ulrich Kulozik, International Journal of Dairy Technology, 2018

Heat stability is known to be limited in concentrated skim milk leading to severe coagulation and sediment formation during storage. It has often been found to be in conflict with the extension of the shelf life by thermal treatment. A Weibullian model was used to describe the course of ...

mehr

Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage

16.01.2018 | Sayede Fateme Ahmadi, Ali Nasirpour, Sayed Amir H. Goli, Esmaeil Riahi, International Journal of Dairy Technology, 2018

In this study, a whey protein sour cherry beverage was prepared using whey protein concentrate, sour cherry concentrate, Angum gum, water and sugar as initial ingredients. Whey protein concentrate and gum solutions were prepared by four methods. Heat treatment of the solutions led to ...

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Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage

16.01.2018 | Sayede Fateme Ahmadi, Ali Nasirpour, Sayed Amir H. Goli, Esmaeil Riahi, International Journal of Dairy Technology, 2018

In this study, a whey protein sour cherry beverage was prepared using whey protein concentrate, sour cherry concentrate, Angum gum, water and sugar as initial ingredients. Whey protein concentrate and gum solutions were prepared by four methods. Heat treatment of the solutions led to ...

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Volatile organic compounds associated with milk spoilage by psychrotrophic bacteria

16.01.2018 | Marilù Decimo, María C Cabeza, Juan A Ordóñez, Ivano De Noni, Milena Brasca, International Journal of Dairy Technology, 2018

The volatile organic compounds of milk contaminated with psychrotrophic bacteria were studied by HS‐SPME and GC/MS. Pseudomonas fluorescens PS14, Pseudomonas fragi PS55, Pseudomonas mosselii PS39, Pseudomonas rhodesiae PS62 and Serratia marcescens S92 were inoculated in sterilised milk (2.5% ...

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Volatile organic compounds associated with milk spoilage by psychrotrophic bacteria

16.01.2018 | Marilù Decimo, María C Cabeza, Juan A Ordóñez, Ivano De Noni, Milena Brasca, International Journal of Dairy Technology, 2018

The volatile organic compounds of milk contaminated with psychrotrophic bacteria were studied by HS‐SPME and GC/MS. Pseudomonas fluorescens PS14, Pseudomonas fragi PS55, Pseudomonas mosselii PS39, Pseudomonas rhodesiae PS62 and Serratia marcescens S92 were inoculated in sterilised milk (2.5% ...

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Effect of commercial tannin and a pornunça (Manihot spp.) silage‐based diet on the fatty acid profile of Saanen goats’ milk

16.01.2018 | Alita R F Lucena, Daniel R Menezes, Dalinne T Q Carvalho, Jair C Matos, Alexandre C Antonelli, Salete A Moraes, Fran ..., International Journal of Dairy Technology, 2018

The aim of this study was to evaluate the performance, milk composition, blood and urinary biochemical parameters and milk fatty acid profile of Saanen goats fed pornunça silage‐based diets containing different levels of tannin (11, 28, 36 and 44g/kg dry matter). Intake of feed, milk ...

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Effect of commercial tannin and a pornunça (Manihot spp.) silage‐based diet on the fatty acid profile of Saanen goats’ milk

16.01.2018 | Alita R F Lucena, Daniel R Menezes, Dalinne T Q Carvalho, Jair C Matos, Alexandre C Antonelli, Salete A Moraes, Fran ..., International Journal of Dairy Technology, 2018

The aim of this study was to evaluate the performance, milk composition, blood and urinary biochemical parameters and milk fatty acid profile of Saanen goats fed pornunça silage‐based diets containing different levels of tannin (11, 28, 36 and 44g/kg dry matter). Intake of feed, milk ...

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Kinetics of moisture loss during stirring of cheese curds produced from standardised milks of cows on pasture or indoor feeding systems

21.12.2017 | Ram R Panthi, Alan L Kelly, Deirdre Hennessey, Stephen McAuliffe, Maria Mateo, Colm O'Donnell, Donal J O'Callaghan, ..., International Journal of Dairy Technology, 2017

This study compared the in‐vat moisture loss kinetics under fixed cheesemaking conditions during 75min of stirring of curds prepared from protein‐standardised milks produced from indoor cows fed total mixed ration (TMR), or outdoor cows fed grass only (GRA) or grass mixed with clover (CLO). ...

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