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 (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......
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......
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 ......
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......
期刊: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (3)
The effects of soy lecithin (SL) concentration on the physicochemical properties of whey protein isolate, casein-stabilised simulated infant formula e......
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......
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......
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......
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......
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 ......
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 ......
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......
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 ......