期刊： INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (2)
The article presents the results of a study on the influence of adjunct cultures of Leuconostoc mesenteroides, Lactococcus lactis subsp. lactis biovar......
期刊： INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (2)
Consumers show interest in preservation technologies that are not based on heating. This review examines the use of nonthermal technologies such as pu......
期刊： INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (3)
There is an increasing demand for the use of Pediococcus pentosaceus in the dairy industry due to its remarkable abilities as a probiotic or starter c......
期刊： INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (1)
Gangliosides (GA) are glycosphingolipids containing sialic acid, existing in various sources, such as dairy products, eggs, brains and other tissues. ......
期刊： INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (1)
This work explored the differences in the fatty acid profile and physico-chemical composition of ghee prepared from the milk of different camel breeds......
期刊： INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (1)
The aim of this study was to evaluate the impact of microbial transglutaminase (TGase) at different concentrations (0, 2.5 and 7.5 units/g (U/g) prote......
期刊： INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (3)
Fungal deterioration by Penicillium species in refrigerated storage conditions is one of the main risk factors for health issues and food waste in the......
期刊： INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (2)
Milk samples were collected from 140 individual dromedary camels (Camelus dromedarius) to determine the variability in the concentrations of several b......
期刊： INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (2)
In the present investigation, lactoperoxidase (LP) system was activated in buffalo milk using 400 U of lactase with 350 U of glucose oxidase as the so......
期刊： INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (1)
The current study aimed to determine the levels of Aflatoxin M1 in traditional Taizi cheese and commercial cheeses utilised in Yemen. A total of 273 c......
期刊： INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (1)
This review discusses the probiotic effect on the quality and health benefits of ice cream. Probiotic ice creams with adequate technological and senso......
期刊： INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (3)
The effect of ultraviolet C (UV-C) light technology on whey-brine inoculated with five different pathogens (or surrogates) was examined: Listeria inno......
期刊： INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (4)
Extrusion of butter for laminated dough can result in water loss. The degree of water loss can be affected by butter physical properties which, in tur......
期刊： INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (4)
This study focused on the measurement of non-dioxin-like polychlorinated biphenyls (NDL-PCBs) in cheese samples (traditional and commercial cheese) by......
