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522 Aktuelle Fachpublikationen in International Journal of Dairy Technology
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Changes in physicochemical properties and DNA quality of milk as affected by different heat treatments
08.08.2017 | Jing Liao, Yongfeng Liu, Ting Ku, International Journal of Dairy Technology, 2017
The effects of three common heat treatments (pasteurisation, boiling and autoclaving) on milk physicochemical properties and DNA quality were investigated. Milk composition, colour and pH value varied significantly during the heating process. The heat treatment also affected the DNA quality of ...
A preliminary study of the use of a Raman laser sensor to monitor coagulation and syneresis for the online control of cheesemaking
02.08.2017 | Fernando Puerta, Winja Wessel, Victor García, Eva López, Silvia Rovira, Daniel Alvarez, Isidro Roa, Maria Belen López, International Journal of Dairy Technology, 2017
The objective of this article was to apply a novel laser Raman sensor for the control of on line cheesemaking, mainly focusing on coagulation but with an initial test of syneresis. By means of a novel Raman laser sensor, the spectrum of cheese curd was seen to be slightly higher than that of ...
Induction of pitting corrosion on stainless steel (grades 304 and 316) used in dairy industry by biofilms of common sporeformers
28.07.2017 | Somil Gupta, Sanjeev Anand, International Journal of Dairy Technology, 2017
This study hypothesised that there may be induction of pitting corrosion or microbially‐induced corrosion on stainless steel (SS) dairy‐processing surfaces by biofilms of common milk sporeformers such as Bacillus sporothermodurans and Geobacillus stearothermophilus. Scanning electron microscopy ...
Effects of fermented skim milk drink by Kluyveromyces marxianus LAF4 co‐cultured with lactic acid bacteria to release angiotensin‐converting enzyme inhibitory activities
19.07.2017 | Fatah B Ahtesh, Vasso Apostolopoulos, Lily Stojanovska, Nagendra P Shah, Vijay Kumar Mishra, International Journal of Dairy Technology, 2017
Seven strains of selected probiotic bacteria were separately combined with Kluyveromyces marxianus LAF4 to ferment 12% reconstituted skim milk (RSM) at 37°C for 0–12h. The growth characteristics of the probiotic strains and K.marxianus, pH levels, proteolytic activity and ...
Magnetic nanoparticle‐based fluorescent immunoassay for determination of progesterone in milk
17.07.2017 | Tsvetomira Ivanova, Tzonka Godjevargova, Nedyalka Dimova, International Journal of Dairy Technology, 2017
A sensitive and rapid magnetic nanoparticle‐based fluorescent immunoassay (MNPs‐FIA) for determination of progesterone in raw milk was developed. The PG‐3‐CMO‐BSA and PG‐3‐CMO‐BSA‐FITC conjugates were obtained. The optimal amount of immobilised antibody on MNPs (0.375mg) and optimal ...
Changes in the physicochemical, microstructural and rheological properties of traditional Kope cheese during ripening
17.07.2017 | Asieh Hasanzadeh, Zeynab Raftani Amiri, Mehrnaz Aminifar, International Journal of Dairy Technology, 2017
The effect of ripening time on the microstructural, physicochemical and rheological characteristics of traditional Kope cheese ripened in clay pots was investigated. The moisture content, pH and total nitrogen (TN)/dry matter (DM) of the cheese decreased, and DM, fat in DM and water‐soluble ...
Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk
10.07.2017 | Cristina Sánchez‐Gamboa, Liliana Hicks‐Pérez, Néstor Gutiérrez‐Méndez, Norma Heredia, Santos García, Guadalupe V Nev ..., International Journal of Dairy Technology, 2017
Samples of artisanal Chihuahua cheese were collected in autumn, winter and summer from five farms from Chihuahua State, Mexico; temperature, pH and processing times were also recorded. Indicator microorganisms as well as lactic acid bacteria were determined. Samples were negative for Salmonella ...
Effect of waxy rice starch on textural and microstructural properties of microwave‐puffed cheese chips
10.07.2017 | Lu Liu, Hua Zhang, Xiaodong Li, Xiue Han, Xiuwei Qu, Ping Chen, Haixia Wang, Lina Wang, International Journal of Dairy Technology, 2017
Protein‐based expanded snacks sometimes do not have homogeneous structures. However, starches are widely used in expanded food snacks because of their good puffing characteristics. We aimed to use waxy rice starch to partially substitute for sodium caseinate in caseinate‐based and caseinate plus ...
The effect of humidity controlled environment on Stilton cheese
10.07.2017 | Christopher J Hay, International Journal of Dairy Technology, 2017
The aim of this study was to analyse the effects of different relative humidity levels on the maturation and eventual quality of blue Stilton cheese. Cheese samples from the same vat were subjected to different humidity conditions in order to assess effects on the moisture and weight of the ...
Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
05.07.2017 | Leidy C Ortiz Araque, Magali Darré, Cristian M Ortiz, Juan F Massolo, Ariel R Vicente, International Journal of Dairy Technology, 2017
Milk processing conditions can exert a large influence on the quality of acid‐coagulated cheeses. Herein, we evaluated the influence of milk fat content and coagulant type on Ricotta yield and physical, chemical and sensory properties. Fat‐free Ricotta was hard and whiter than reduced‐fat or ...
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