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Physiological properties, survivability and genomic characteristics of Pediococcus pentosaceus for application as a starter culture

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......

JIF:4.042

A review of milk gangliosides: Occurrence, biosynthesis, identification, and nutritional and functional significance

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. ......

JIF:4.042

Specific detection of viable Cronobacter sakazakii in powdered infant formula by phage amplification combined with qPCR (PAA-qPCR) assay

期刊: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (4)

Cronobacter sakazakii is a foodborne pathogen that has become a significant challenge to public health and poses a serious risk to food safety, especi......

JIF:4.042

Nonthermal and thermal treatments impact the structure and microstructure of milk fat globule membrane

期刊: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (2)

There is an increasing interest in the potential use of milk fat globule membrane (MFGM) as an ingredient in food and nonfood applications. This study......

JIF:4.042

Discrimination between organic and conventional raw and UHT milk by fatty acid profile in Inner Mongolia,China

期刊: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (1)

The fatty acid content of organic and conventional raw and ultra-high temperature (UHT) milk collected in Inner Mongolia, China was determined by gas ......

JIF:4.042

Characteristic flavour compounds and formation of Chinese Rubing cheese: Comparative study between two different acidification technologies

期刊: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (2)

In this study, the flavour characteristics of the Chinese Rubing cheese produced through the traditional direct acidification (TRB) and fermented acid......

JIF:4.042

Characterisation of a thermally denatured whey protein isolate-butter emulsion/emulsion gel mediated by citric acid and a pre-emulsification method

期刊: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2021; 74 (3)

In this study, we prepared a cold-set whey protein emulsion gel that was mediated by citric acid and a pre-emulsification method. A pre-emulsified sol......

Effect of pasteurisation, homogenisation and freeze-drying on bovine and buffalo milk fat triacylglycerols profile

期刊: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2021; 74 (3)

Milk fat triacylglycerols (TAGs) analysis is considered to be a challenging task; considerable numbers of fatty acyl moieties form one of the most com......

Effect of physiological and production activities on the concentration of naturally occurring steroid hormones in raw milk

期刊: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2020; 73 (3)

This study aimed to collect comprehensive experimental data and evaluate the effects of physiological and production activities on the concentration o......

Comparative analysis of the fermentation performance of high-quality milk beer strains (Kluyveromyces marxianus) and optimisation of medium formula for high-density fermentation

期刊: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2020; 73 (3)

Milk beer is a new type of dairy beverage in China and increasingly popular with consumers. The strain FXJ1 isolated in our laboratory was an excellen......

Effects of mono- and diglycerides of fatty acids on the milk fat globule membrane after heat treatment

期刊: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2020; 73 (4)

In this study, the effect of mono- and diglycerides (M-DGs) on milk fat globule membrane properties after heating was studied. The samples with M-DGs ......

Changes in texture, composition and sensory characteristics of Camembert cheese made from a mixture of goat milk and cow milk during ripening

期刊: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2020; 73 (3)

The study was conducted to evaluate the nutritional, textural and sensory characteristics of Camembert cheese made from goat milk, cow milk and their ......

Milk composition traits in Jamunapari goats: Genetic parameters and effect of CSN1S1 gene variants

期刊: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2020; 73 (1)

Milk protein polymorphism was analysed to improve the protein content in milk. The present study characterises the CSN1S1 gene and the effect of allel......

Physicochemical, microbiological, rheological, and sensory properties of yoghurts with new polysaccharide extracts from Lactarius volemus Fr. using three probiotics

期刊: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2020; 73 (1)

Polysaccharide extracts (0.05 similar to 0.15% w/w) from Lactarius volemus Fr. were used as growth factors and were incorporated into three different ......

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