MedWorm.com provides a medical RSS filtering service. Over 6000 RSS medical sources are combined and output via different filters. This feed contains the latest items from the 'International Journal of Dairy Technology' source. Wed, 08 Feb 2012 22:31:38 +0100 http://www.medworm.com/index.php?rid=5668971&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2012.00823.x This study investigated the interaction of calcium ions and milk proteins during heat‐induced coagulation of milk. Addition of 20–200 mM calcium chloride to milk caused coagulation on heating to 70 °C. Preheating milk at 90 °C for 10 min or ultra‐high temperature treatment at 140 °C for 6 s increased the sensitivity of milk proteins to coagulation. The former treatment was more effective than the latter in coagulating proteins. A maximum of 98% of the protein in milk preheated at 90 °C for 10 min was coagulated by 50 mM added calcium chloride at 70 °C with holding for 5 min. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5668971 Wed, 01 Feb 2012 05:00:00 +0100 5668971 http://www.medworm.com/index.php?rid=5650500&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00759.x The milk fat globule membrane (MFGM) surrounds fat globules, protects them against lipolysis and disperses the milk fat in the milk plasma. Besides their structural and emulsifying roles, in vivo and in vitro studies have demonstrated that phospholipids and sphingolipids of MFGM possess cancer risk‐reducing properties. Several reports attribute its chemopreventive activity to products of sphingomyelin hydrolysis, which affect multiple cellular targets that control cell growth, differentiation and apoptosis. With knowledge on the potential health benefits of MFGM lipids and proteins, dairy industries could in the future address their research in developing new functional dairy products enriched in beneficial MFGM components. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5650500 Wed, 01 Feb 2012 05:00:00 +0100 5650500 http://www.medworm.com/index.php?rid=5639686&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2012.00822.x A Tunisian semihard Gouda‐type cheese made from milk kept at 4 °C for 24, 48, 72 and 96 h was monitored during 45 days of ripening. The effect of milk refrigeration on the evolution of physicochemical parameters in relation to the quantitative variation of the microbial population during ripening of Gouda‐type cheese was investigated. Microbiological and physicochemical analyses were performed on raw milk and cheese samples after curding, 2, 9, 16, 23, 30, 37 and 45 days of ripening time. The raw milk kept under refrigeration at 4 °C for 96 h showed the highest microbial count and proteolysis level. The duration of storage significantly reduced the cheese yield as a result of important solubilisation casein in proteoses‐peptones. Results of different nitrogenous fractio... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5639686 Mon, 30 Jan 2012 04:29:44 +0100 5639686 http://www.medworm.com/index.php?rid=5639687&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2012.00821.x In this study, lipase enzymes were encapsulated in κ‐carragenan, gellan and sodium alginate using emulsion and extrusion techniques and were then added to cheese milk together with rennet. The effects of the encapsulating material and ripening period on the chemical, textural and sensory characteristics of Kashar cheese were investigated. The study demonstrated that sodium alginate, gellan and κ‐carrageenan could successfully be used as lipase carrier systems to accelerate the fat breakdown process during the ripening of Kashar cheese. Those samples treated with κ‐carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5639687 Fri, 27 Jan 2012 05:00:00 +0100 5639687 http://www.medworm.com/index.php?rid=5611447&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00818.x In this study, the effect of addition of hydrocolloids (commercial pectin, citrus pectin or carboxymethylcellulose) to Egyptian Kariesh cheese at 0.2, 0.4 and 0.6% (w/w) on chemical composition, yield, rheological and sensory characteristics was investigated. The results revealed that the addition of hydrocolloids increased moisture content and yield values of Kariesh cheeses compared with control. Protein, salt and ash content decreased with increasing hydrocolloids levels. Rheological characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, resilience) were significantly lower in cheeses made with hydrocolloids. Kariesh cheese made with 0.4% w/w commercial pectin and 0.6% w/w carboxymethylcellulose recorded the highest scores for sensory attributes. (Sour... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5611447 Sat, 21 Jan 2012 02:55:59 +0100 5611447 http://www.medworm.com/index.php?rid=5611448&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00819.x This study deals with the precipitation of calcium phosphate in permeates removed from milks at different pH (6.7, 5.2 and 4.6). An overall high yield of precipitation of calcium and phosphate (70–80%, respectively) was obtained for all precipitates with Ca/P molar ratios close to 1.5. The suspended milk‐derived calcium phosphate (MDCP) precipitates had 8–14 μm size and −14 to −28 mV zeta potential. The dried MDCP precipitates were identified as amorphous calcium phosphate (ACP), stable over 18 months of storage at room temperature. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5611448 Thu, 19 Jan 2012 05:00:00 +0100 5611448 http://www.medworm.com/index.php?rid=5611452&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00816.x The potential of Asparagus racemosus (shatavari) extract was evaluated in comparison with natural (rosemary, green tea) and synthetic (butylated hydroxyanisole, tert‐butyl hydroquinone) antioxidants, in ghee using accelerated oxidation tests. Its aqueous and ethanolic extracts significantly retarded deterioration of ghee relative to the control (without addition of synthetic or natural herb extract), as observed in peroxide value (8.3, 13.2 and 25.8 mmolO2/g fat respectively), conjugated diene% (1.30, 1.44 and 1.78, respectively), radical‐scavenging potential (40.0, 25 and 5.5% inhibition, respectively) and oxidative stability index (16.8, 13.5 and 10.3 h respectively) after 21 days. However, these were less effective than the natural and synthetic antioxidants. The ethanolic ext... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5611452 Wed, 18 Jan 2012 05:00:00 +0100 5611452 http://www.medworm.com/index.php?rid=5611451&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00751.x Computed tomography (CT) was performed on Gouda‐type cheese during ripening to evaluate gas hole formation and structural quality. The cheese was exposed to different ripening conditions, including variations in ripening temperature and concentration of butyric acid bacteria. Computed tomography images were obtained every 2 weeks for 16 weeks to assess the volume, shape and location of gas holes. The results demonstrate that CT makes the nondestructive monitoring of cheese gas hole formation and evaluation of the structural features of cheese possible throughout the ripening period. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5611451 Wed, 18 Jan 2012 05:00:00 +0100 5611451 http://www.medworm.com/index.php?rid=5611450&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00752.x It is currently possible to obtain bioactive nutritional components through enzyme hydrolysis under well‐controlled and moderate conditions of pH and temperature. In this work, we aimed for the production and characterisation of bovine sodium caseinate (NaCAS) hydrolysates by means of an extracellular protease from Bacillus sp. P45. Antioxidant properties were evaluated through 2,2‐diphenyl‐1‐picrylhydrazyl and thiobarbituric acid reactive substances assays. A glucono‐δ‐lactone acid‐induced aggregation and gelation processes of the hydrolysates and their corresponding mixtures with NaCAS were also analysed. Hereby, we demonstrate that the presence of hydrolysates affects the kinetics of NaCAS aggregation processes but does not significantly alters the final state of the acid... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5611450 Wed, 18 Jan 2012 05:00:00 +0100 5611450 http://www.medworm.com/index.php?rid=5611449&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00817.x The objective of this study was to establish suitable combinations of selected probiotics and nutraceuticals. Interactions among 24 probiotic strains were investigated, and the effect of a blend of isoflavones and phytosterols on viability of single and mixed probiotic strains under incubation and refrigeration storage in milk was assessed. Upon incubation, counts of single strains increased by 7–15 times, while mixed strains showed slight insignificant decrease. Both single and mixed probiotic strains retained high counts (>log 8) throughout refrigeration storage. Eight probiotic strains showed nil or very weak interactions. Results revealed the possibility of developing novel multibenefits synbiotic products using combinations of these probiotic strains and nutraceuticals. (Source: ... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5611449 Wed, 18 Jan 2012 05:00:00 +0100 5611449 http://www.medworm.com/index.php?rid=5585108&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2012.00820.x This study investigated the effects of bovine α‐lactalbumin (α‐La) treated with microbial transglutaminase on human cancer cells, cell cultures and growth rate assays. The anticancer activity for 10 mg/mL of bovine α‐lactalbumin (α‐La) was measured as ∼90% in a human colorectal cancer cell line HCT 116. For the human bone cancer cell line SJSA‐1, α‐La hydrolysis resulted in higher cytotoxicity compared to untreated tumour cells. The formation of polymers of α‐La was suppressed by the addition of ethylenediaminetetraacetic acid, indicating that polymers of α‐La are promoted by metal ions such as Ca2+. The effect of α‐La on the morphology of SJSA‐1 cells was manifested as morphological changes compatible with apoptosis. Bovine milk α‐La with and without mic... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5585108 Sat, 14 Jan 2012 12:24:09 +0100 5585108 http://www.medworm.com/index.php?rid=5562380&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00727.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5562380 Fri, 06 Jan 2012 03:00:05 +0100 5562380 http://www.medworm.com/index.php?rid=5562379&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00726.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5562379 Fri, 06 Jan 2012 03:00:03 +0100 5562379 http://www.medworm.com/index.php?rid=5562378&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00717.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5562378 Fri, 06 Jan 2012 03:00:01 +0100 5562378 http://www.medworm.com/index.php?rid=5562377&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00763.x The combined effects of probiotic sequential inoculation (before or after fermentation), type of native Bifidobacterium strain (Bifidobacterium animalis spp. lactis PTCC 1631 and Bifidobacterium bifidum PTCC 1644) and final pH of fermentation (4.5 or 4.2) on qualitative aspects of typical Iranian fermented milk drink (Doogh) were investigated. The blends inoculated with yoghurt bacteria only and with final fermentation pH of 4.5 had the shortest fermentation time. The highest viability of bifidobacteria in all treatments at the end of fermentation and throughout the refrigerated storage was observed for BlY‐40‐4.5 (B. lactis co‐cultured with yoghurt starter bacteria and incubated at 40 °C until final pH of 4.5) and then for BbY‐40‐4.5 (containing B. bifidum). The most accept... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5562377 Fri, 06 Jan 2012 02:59:08 +0100 5562377 http://www.medworm.com/index.php?rid=5539481&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00762.x The effect of incorporating the hydrocolloids carrageenan (0.10%, 0.30%), xanthan gum (0.15%, 0.35%) and alginate (0.05%, 0.15%) in nonfat set yoghurt was examined in respect of instrumental texture profile and water‐holding capacity (WHC) of the yoghurt. The yoghurts which exhibited the similar behaviour of commercial yoghurts in terms of WHC, firmness and consistency, low adhesiveness and gumminess were analysed by difference‐from‐control sensory test. Carrageenan increased firmness, adhesiveness, gumminess and WHC at the highest concentration tested. The sensory tests did not show any significant difference between the formulations tested. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5539481 Sat, 24 Dec 2011 05:00:00 +0100 5539481 http://www.medworm.com/index.php?rid=5496236&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00754.x Aim of the study was to evaluate the effect of different proportions of hay and fresh grass in goats’ diet on milk fatty acid profile. Nine Camosciata goats were fed a fixed amount of concentrate (30% of total diet) and different percentages (40% vs 30%, 50% vs 20% and 60% vs 10%) of hay and fresh grass, respectively. Diminishing amounts of fresh grass percentages in the diet led to significant increases of lauric, myristic and palmitic acids (P ≤ 0.001) and to significant decreases of C18:1 t6‐11, rumenic and α‐linolenic acids (P ≤ 0.001) in milk, thus determining a worsening of the health value of milk fat. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5496236 Tue, 13 Dec 2011 05:00:00 +0100 5496236 http://www.medworm.com/index.php?rid=5459980&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00755.x Polymorphism of kappa‐casein (κ‐CN) gene in three Bos indicus cattle breeds was investigated using a polymerase chain reaction–restriction fragment length polymorphism (PCR–RFLP) technique. Only genotypes AA and AB were observed, and no BB, AE, BE, EE, AC or BC genotypes were detected in the three cattle breeds. In the Sahiwal, Cholistani and Red Sindhi breeds, the frequencies of the allele A were 0.69, 0.90 and 0.86, and the frequencies of the allele B were 0.31, 0.10 and 0.14, respectively. The Sahiwal breed was found to have a higher frequency of the AB genotype as compared to the Cholistani and Red Sindhi breeds. The frequency of the κ‐CN alleles noted in the three cattle breeds was similar to those observed in other cattle breeds of B. indicus origin. (Source: Internation... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5459980 Thu, 01 Dec 2011 05:00:00 +0100 5459980 http://www.medworm.com/index.php?rid=5423965&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00746.x The aim of the study was to find a way to recover the quality of kefir grains that had been subjected to the following treatments: homogenisation, rinsing the grains with water, freeze‐drying and milling, freezing in liquid nitrogen and then frozen storage, and cool storage. The grains were studied in respect of their later replication in milk, their size and their microbiota composition. The daily transfer of treated kefir grains, except freeze‐dried ones, into fresh milk was effective in respect of the recovery of their growth dynamics, size and microbiota balance. The growth dynamics of grains in milk seems to be a very good indicator of their vital and technological functions. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5423965 Thu, 17 Nov 2011 05:00:00 +0100 5423965 http://www.medworm.com/index.php?rid=5553466&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00765.x This study investigated the effects of Lenient Steam Injection (LSI) treatment at temperatures 70–150 °C on the enzymatic activities of the indigenous milk enzymes alkaline phosphatase, lactoperoxidase (LPO), xanthine oxidase (XO), lipoprotein lipase (LPL) and plasmin in comparison with two reference heat treatments of 63 °C for 30 s and of 72 °C for 15 s by indirect heating. Milk fat globule (MFG) size distributions and pH were also monitored. Alkaline phosphatase, LPO, XO and LPL activities decreased with increasing LSI temperature. Plasmin activity was increased at temperatures <80 °C and decreased at temperatures above 90 °C. Milk fat globule homogenisation was observed at temperatures above 110–130 °C. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5553466 Tue, 01 Nov 2011 04:00:00 +0100 5553466 http://www.medworm.com/index.php?rid=5539480&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00764.x This study evaluated three fermented milk beverages to which had been added sugar strawberry puree post‐fermentation. The base was composed of 70% of milk, with whey and buttermilk in the concentrations of 30% and 0%, 15% and 15%, and 0% and 30%, respectively. The starter culture developed well with all formulations reaching pH 4.7–4.9 in 180 min of fermentation. Lactic acid bacteria in the products were above 8 log cfu/mL throughout the study. The beverages presented similar pH, acidity and viscosity. Buttermilk and whey can be interesting ingredients to be added into fermented milk beverages, because the consumers liked all the products equally, which had an average acceptance score exceeding ‘liked moderately’. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5539480 Tue, 01 Nov 2011 04:00:00 +0100 5539480 http://www.medworm.com/index.php?rid=5496235&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00760.x The average β‐glucuronidase activity for children was 0.48 ± 0.04 U/mg, for adults 0.75 ± 0.27 U/mg and for elderly 1.55 ± 0.06 U/mg. For β‐glucosidase, it was 0.19 ± 0.02 U/mg for children, 0.77 ± 0.26 U/mg for adults and 1.18 ± 0.27 U/mg for elderly. In the presence of probiotics, the highest decrease in genotoxicity was observed for Lactobacillus casei 0908 (to 7.99 ± 1.32) and Lactobacillus paracasei 0919 (to 6.19 ± 1.44) for all children. In adults, lower mean genotoxicity was regarded after incubation of PhIP with L. casei 0908 (it was 5.27 ± 1.13) and L. paracasei 0919 (it was o 6.01 ± 1.00). For elderly, statistically significant decrease was maintained after incubation of PhIP with L. casei 0900 (to 6.72 ±�... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5496235 Tue, 01 Nov 2011 04:00:00 +0100 5496235 http://www.medworm.com/index.php?rid=5459979&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00758.x This study aimed to reduce the calcium content of milk retentate by microfiltration in a three‐stage process, carried out in triplicate. During microfiltration at 50 °C, the permeation of calcium was higher (P > 0.005) with acidified (pH 5.75) feed than with nonacidified feed. The concentration of calcium correlated linearly (R2 > 0.98) with the protein content of retentate with the use of acidified and nonacidified feed. However, the slope was lower with acidified retentates, and calcium–protein ratio can be reduced only when acidified retentate was used as a feed. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5459979 Tue, 01 Nov 2011 04:00:00 +0100 5459979 http://www.medworm.com/index.php?rid=5433028&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00745.x Dairy industries worldwide discard ghee sediment waste and clarified butter sediment waste (CBSW) in bulk every day. The aim of the present study was to explore the possibility of utilising the CBSW to prepare culture media so as to produce mosquitocidal bacteria. The bacteria achieved complete degradation of CBSW for its toxin synthesis. The bacterial growth, biomass, toxin production and larvicidal activity against mosquito vectors were comparable with those using conventional culture medium (NYSM) as a control. We obtained a cell mass yield of 9.7 g/L and larvicidal activity (LC50 and LC90) of 0.0036 mg/L and 0.01 mg/L against Culex quinquefasciatus using bacteria grown in CBSW. Cost‐effective analysis indicated that CBSW is highly economical. (Source: International Journal of D... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5433028 Tue, 01 Nov 2011 04:00:00 +0100 5433028 http://www.medworm.com/index.php?rid=5423964&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00747.x A light backscatter sensor with a large field of view (LFV) was used for the online monitoring of fresh goat cheese during coagulation and syneresis. A CoAguLite™ sensor was used as a reference at 880 nm to select the appropriate wavelength and configuration details for the LFV sensor for this type of cheese and manufacturing design, which was found to be 990, 1000 and 1010 nm. The light backscatter ratio followed a sigmoid increase during coagulation, which was lower than that observed during cow milk coagulation, and decreased asymptotically after cutting at the same rate as previously found for cow‐milk curd. The fat losses and curd moisture could be predicted (R2: 0.71, SEP: 0.04 and R2: 0.98, SEP: 0.05, respectively) from the time taken to reach the maximum of the slope of the... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5423964 Tue, 01 Nov 2011 04:00:00 +0100 5423964 http://www.medworm.com/index.php?rid=5366135&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00740.x A Box‐Behnken design was applied to optimise the viability of Lactobacillus acidophilus and Bifidobacterium bifidum in probiotic yoghurt containing a novel exudative Zedo gum. The effect of incubation temperature, probiotic inoculation rate, storage time and Zedo gum concentration on quality indices of the yoghurt were explored. With respect to probiotics viability, probiotic inoculation rate was the most important factor followed by the storage time. Zedo gum did not show any significant effect on probiotics viability. The optimum conditions of probiotic yoghurt production were as follows: probiotic inoculation level, 12.8 g/100 kg of milk; incubation temperature, 41.6 °C; and Zedo gum concentration, 0.13%. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5366135 Tue, 01 Nov 2011 04:00:00 +0100 5366135 http://www.medworm.com/index.php?rid=5366137&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00743.x Thirty‐six Lactobacilli, isolated from Chinese artisanal fermented milks, were evaluated for potential use as adjunct cultures. All isolates presented low acidification rate. Proteolytic activities of these Lactobacilli ranged from 17.7 to 48.5 mg Gly/L milk, and strain SB5 showed the highest activity. Aminopeptidase activities ranged from 15.1 to 71.0 U/mg. Strains M18L2, SB33 and SB29 were 71.0, 68.6 and 68.5 U/mg, respectively. Autolytic activities of isolates in simulated cheese‐like buffer were between 10% and 45%. Strains SB9 and SB11 showed the two highest values. In summary, the aforementioned six strains could be good candidates as adjunct cultures in cheese. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5366137 Sun, 30 Oct 2011 04:00:00 +0100 5366137 http://www.medworm.com/index.php?rid=5366136&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00744.x The upswing in consumer demand for fresh and high quality preservative‐free foods has led to the development of modified atmosphere packaging (MAP). Increasingly, MAP is being used with high carbon dioxide (CO2) concentration as well as CO2/N2 gas mixes. Modified atmosphere packaging or ‘gas flushing’ as it is also known is an increasingly popular technique used to extend the shelf life (both quality and safety) of a number of dairy products. Carbon dioxide is an active constituent of MAP, naturally present in freshly drawn raw milk. Addition of CO2 to raw milk or flushing the package headspace has proved to be a simple and cost‐effective method, depending upon the initial microbiological quality of the food product. Carbon dioxide addition through MAP or direct injection as an eco... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5366136 Sun, 30 Oct 2011 04:00:00 +0100 5366136 http://www.medworm.com/index.php?rid=5366140&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00737.x The aim of this review was to highlight the progress achieved in the use of milk protein as nano vehicles for nutraceuticals. Reassembled casein and β‐casein micelles and core/shell nanoparticles from casein with other biopolymers have been prepared. Also, cross‐linking of casein micelles has developed stable nanoparticles. Nanogels of whey proteins (WP), β‐lactoglobulin (β‐LG) and lactoferrin (Lf) have been prepared by controlled thermal treatment, and several core/shell nanoparticles have been developed from WP or β‐LG with several polysaccharides. The developed caseins and WP nanoparticles have been used as carriers for several nutraceuticals. Examples have been presented and discussed. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5366140 Thu, 27 Oct 2011 04:00:00 +0100 5366140 http://www.medworm.com/index.php?rid=5366139&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00739.x The effects of adding inulin at 20 g/L as a fat replacer and probiotic bacteria on the physicochemical and textural characteristics of yoghurt were studied. The ability of long‐chain inulin to improve the probiotic (Lactobacillus paracasei ssp. paracasei) bacteria viability in yoghurt was investigated. The addition of inulin made the texture (firmness, cohesiveness, adhesiveness and gumminess) of skimmed yoghurt similar to that of whole yoghurt, demonstrating the role of inulin as a fat replacer. However inulin increased syneresis and did not influence the viability of probiotic bacteria in the yoghurts. The addition of probiotic bacteria in yoghurts improved syneresis and increased firmness and gumminess. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5366139 Thu, 27 Oct 2011 04:00:00 +0100 5366139 http://www.medworm.com/index.php?rid=5366138&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00742.x The lipoprotein lipase (LPL) was purified almost 3800‐fold from yak skimmilk by Heparin‐Sepharose CL‐6B column chromatography; nonhydrophobic fraction of proteose‐peptone (NHFPP) and hydrophobic fraction of proteose‐peptone (HFPP) from yak milk whey were separated by Phenyl‐Sepharose‐6FF column chromatography. The HFPP was subjected to hydroxyapatite chromatography, and two fractions were collected: one fraction did not absorb onto the calcium phosphate matrix (HA1); the other fraction contained all the protein components of HFPP (HA2). The effects of the proteose‐peptone fractions on lipoprotein lipase lipolysis were studied. The results of experiments showed that NHFPP and HA1 enhanced the LPL lipolysis; in contrast, the HFPP and HA2 inhibited LPL lipolysis. (Source: Inte... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5366138 Thu, 27 Oct 2011 04:00:00 +0100 5366138 http://www.medworm.com/index.php?rid=5350002&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00725.x Bioactive peptides are hydrolysates with specific amino acid sequences that exert a positive physiological influence on the body. They are inert within the native protein, but once cleaved from the native protein by microbial or added enzymes and/or gastrointestinal enzymes during the digestive process, they apply their beneficial traits. Dairy products, particularly fermented products, are potential sources of bioactive peptides: several of them possess extra‐nutritional physiological functions that qualify them to be classified under the ‘Functional Foods’ label. Biological peptides in milk, the methods of their generation and their prevalence in dairy products are reviewed along with the reported health benefits and safety aspects. (Source: International Journal of Dairy Technolog... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5350002 Thu, 27 Oct 2011 03:06:47 +0100 5350002 http://www.medworm.com/index.php?rid=5338429&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00741.x The objective was to evaluate the quality of important brands of ultra‐heat‐treated (UHT) milk marketed in the northern of Parana State, Brazil, during the shelf life of the product. Five brands were analysed at 30, 60, 90 and 120 days after UHT milk production. The physicochemical quality of the milk was assessed in terms of fat content, titratable acidity, density, freezing point depression, total solids, solids‐not‐fat, proteolysis and alcohol stability. Microbiological quality was assessed by the enumeration of aerobic mesophilic micro‐organisms. None of the brands complied with all the physicochemical standards. Two brands met all applicable microbiological requirements. Gelation was observed from 90 days of storage onwards in all brands. (Source: International Journal o... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5338429 Sun, 23 Oct 2011 04:15:55 +0100 5338429 http://www.medworm.com/index.php?rid=5350003&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00724.x Lighvan cheese was studied to determine the physicochemical and biochemical changes over 90 days of ripening in brine. Acidity, pH, dry matter, fat values, lipolysis level, water‐soluble nitrogen (WSN), total nitrogen (TN), ripening index (RI), trichloroacetic acid‐soluble nitrogen (TCA‐SN) and organoleptic assessments were analysed. Dry matter and fat values decreased during ripening. Lipolysis level, RI, TCA‐SN values and salt content increased continuously until the end of the ripening period, but total nitrogen decreased throughout a 90‐day storage period. The ripening stage was the main factor affecting the cheese’s sensory properties. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5350003 Sun, 23 Oct 2011 04:00:00 +0100 5350003 http://www.medworm.com/index.php?rid=5338430&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00738.x Ninety‐five isolated strains of Lactic acid bacteria (LAB) were identified from Lighvan cheese. The LAB evolution showed the dominance of lactococci and lactobacilli in the first stage and substitution of these genera by enterococci at the end of ripening. The most predominant strains were Enterococcus faecium (22.44%), Lactococcus lactis ssp. lactis (20.4%), Lactobacillus plantarum (18.36%) and E. faecalis (14.28%), respectively. Eleven and 51 different carbohydrate fermentation profiles were observed according to API 20 STREP and API 50 CH, respectively. API 20 STREP dendogram showed identical fermentation profiles of some E. faecalis and E. faecium strains, indicating that these strains might be well adapted to the whole cheese manufacture. (Source: International Journal of Dairy T... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5338430 Fri, 21 Oct 2011 04:00:00 +0100 5338430 http://www.medworm.com/index.php?rid=5325651&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00736.x The effect of proteolysis on oxidation in low‐fat cheese was investigated. The accumulation of dityrosine during storage increased significantly in the cheese with a high degree of proteolysis, while hexanal and heptanal were lower in the cheese with high proteolytic activity, indicating that the peptides/free amino acids acted as antioxidants on the propagating step in lipid oxidation. Dimethyl disulphide concentration was also lower in the cheese with a higher level of peptides. Therefore, oxidation of tyrosine residues seemed to function as antioxidants both regarding secondary lipid oxidation products and protein‐derived oxidation products through formation of dityrosine, being a termination reaction. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5325651 Wed, 19 Oct 2011 01:18:52 +0100 5325651 http://www.medworm.com/index.php?rid=5325652&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00732.x A total of 259 cattle of four Turkish native cattle breeds, East Anatolian Red (EAR), South Anatolian Red (SAR), Turkish Grey (TG) and Anatolian Black (AB), Holstein and Brown Swiss (BS) breeds were genotyped for kappa‐casein (CSN3), bovine growth hormone (GH1) and prolactin (PRL) polymorphism by the polymerase chain reaction and restriction length polymorphism (PCR‐RFLP). The degree of genetic differentiation between populations FST was calculated as 0.053 and was found to be significant (P < 0.001). According to the genetic distance values (Nei), the highest genetic difference was found between SAR and EAR in four Turkish native cattle breeds and this difference was significant. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5325652 Mon, 17 Oct 2011 04:00:00 +0100 5325652 http://www.medworm.com/index.php?rid=5317135&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00735.x The effect of varying fat content in Oaxaca cheese, a typical pasta filata, on microstructure was described. Microstructure of cheeses was analysed by scanning electron microscopy (SEM) and light microscopy (LM) in nondehydrated and dehydrated samples. In nondehydrated samples, protein fibres were wide and compact in fat‐free cheese, and big serum channels were approximately 100 μm in width. Width of protein fibres and size of channels decreased as fat content increased. Small channels seemed to be occupied only by fat, while in big channels, water and fat were observed. LM both confirmed and supplemented the observations made by SEM, particularly the presence and distribution of fat in channels. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5317135 Sat, 15 Oct 2011 17:25:04 +0100 5317135 http://www.medworm.com/index.php?rid=5317137&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00733.x Kefir grains might have different ratios and/or content of microflora according to their origin. The purpose of this study was to determine microbial flora of kefir grains produced in three regional universities in Turkey using polymerase chain reaction (PCR) and consensus sequence primers. According to the results of PCR products with the specific primers, the following were identified as the natural inhabitants of the kefir grains: Lactobacillus acidophilus, Lactobacillus helveticus, Streptococcus thermophilus, Bifidobacterium bifidum and Kluyveromyces marxianus kefir. The results of this study revealed that traditional kefir produced by using kefir grains as natural starter cultures contains lactic acid bacteria especially Lactobacillus spp. One of the sources also contained B. bifidum... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5317137 Fri, 14 Oct 2011 04:00:00 +0100 5317137 http://www.medworm.com/index.php?rid=5317136&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00734.x The objective of this paper was to estimate the milk transport costs and carbon emissions from milk transport associated with alternative milk supply patterns and output levels in Ireland. A milk transport simulation model was used to simulate three alternative milk supply patterns with peak‐to‐trough month ratios of 5.37:1, 2.71:1 and 8:1. It was found that milk transport costs were not very sensitive to alternative milk supply patterns. Alternative milk supply pattern also had very little effect on carbon emissions from milk transport in Ireland. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5317136 Fri, 14 Oct 2011 04:00:00 +0100 5317136 http://www.medworm.com/index.php?rid=5306250&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00729.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5306250 Wed, 12 Oct 2011 15:25:25 +0100 5306250 http://www.medworm.com/index.php?rid=5306249&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00728.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5306249 Wed, 12 Oct 2011 15:25:23 +0100 5306249 http://www.medworm.com/index.php?rid=5306248&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00710.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5306248 Wed, 12 Oct 2011 15:25:21 +0100 5306248 http://www.medworm.com/index.php?rid=5306247&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00709.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5306247 Wed, 12 Oct 2011 15:25:20 +0100 5306247 http://www.medworm.com/index.php?rid=5306246&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00708.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5306246 Wed, 12 Oct 2011 15:25:18 +0100 5306246 http://www.medworm.com/index.php?rid=5306245&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00707.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5306245 Wed, 12 Oct 2011 15:25:16 +0100 5306245 http://www.medworm.com/index.php?rid=5306244&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00691.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5306244 Wed, 12 Oct 2011 15:25:15 +0100 5306244 http://www.medworm.com/index.php?rid=5306243&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00690.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5306243 Wed, 12 Oct 2011 15:25:13 +0100 5306243 http://www.medworm.com/index.php?rid=5306242&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00689.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5306242 Wed, 12 Oct 2011 15:25:11 +0100 5306242 http://www.medworm.com/index.php?rid=5306241&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00720.x In conclusion, a greater improvement of sensory quality of cheeses was strongly associated with the presence of L. paracasei subsp. paracasei rather than pediococci. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5306241 Wed, 12 Oct 2011 15:24:55 +0100 5306241 http://www.medworm.com/index.php?rid=5306239&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00731.x This study investigated the effects of adding grape, mulberry and carob molasses (Pekmez) at 6%, 10% or 14% on titratable acidity, pH, viscosity, whey separation, water holding capacity (WHC), gel firmness, acetaldehyde, volatile fatty acids, colour values, mineral profile and sensory properties of set‐type yoghurts. Increasing concentration of the molasses decreased whiteness value, viscosity and WHC, but increased redness/greenness and yellowness/blueness values, whey separation and mineral contents of the samples significantly (P < 0.05). Nevertheless, the yoghurts produced by adding grape molasses had the highest points in the sensory evaluation, followed by mulberry and carob molasses. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5306239 Wed, 12 Oct 2011 15:24:34 +0100 5306239 http://www.medworm.com/index.php?rid=5306240&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00730.x The concentration of calcium, magnesium, phosphorus, potassium and trace elements, bromine, copper, iron, rubidium and zinc in different brands of milk powder and infant formulas have been determined using a wavelength dispersive X‐ray fluorescence spectrometer. Lithium fluoride (LiF200) and pentaerythritol (PET) crystals were used with flow proportional detector (FPC) for the measurement of intensity of characteristic X‐ray lines. Calibration curves were established using a set of synthetic standards in cornstarch matrix. The validation of the method was assessed by analysing an IAEA standard reference material of milk powder, IAEA‐153. The results were in good agreement with the certified values. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5306240 Mon, 10 Oct 2011 04:00:00 +0100 5306240 http://www.medworm.com/index.php?rid=5185913&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00713.x Kheer, a traditional milk product of South‐east Asia, containing cooked rice grains in a creamy sweetened concentrated milk, has no large‐scale production owing to its poor shelf‐life. Shelf‐life was improved by developing a process based on in‐pouch thermal processing employing a rotary retort. Product development included optimisation of rice/milk solids ratio (0.18–0.52) and total milk solids levels (16–26%) to simulate the conventional product in taste, appearance and textural attributes. Various process lethality values (Fo = 12.4–14.8) were examined with regard to product quality. While the thiobarbituric acid value tended to increase (0.073–0.081), the reflectance value (35.3–43.4) declined with increasing Fo. The pH of the product (6.04–6.10) showed a slig... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5185913 Tue, 30 Aug 2011 23:00:00 +0100 5185913 http://www.medworm.com/index.php?rid=5148249&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00711.x The aim of this study was to evaluate the application of the methodology of Fourier Transform Infrared spectroscopy (FT‐IR) to the identification of adulterated raw milk. A reference spectrum with 800 representative samples of the study area was built. Through the analysis of principal components, equations with a distinct number of factors were developed. For the validation test, 100 adulterated samples were used at three different concentrations of sodium bicarbonate, sodium citrate and non‐acid cheese whey. Results indicate that the FT‐IR can be used for the identification of adulterated milk with 0,05% and 0,075% of sodium bicarbonate and citrated respectively. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5148249 Tue, 16 Aug 2011 23:00:00 +0100 5148249 http://www.medworm.com/index.php?rid=5148248&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00715.x The effect of cryoprotectants on survival and stability of freeze‐dried Lactobacillus acidophilus ATCC‐4962 cultivated in food‐grade medium was evaluated. The food‐grade medium employed was more economical than the commercial de Man Rogosa and Sharpe medium and gave a higher yield of L. acidophilus ATCC‐4962. Cryoprotective agents improved significantly the cell viability. Skim milk, skim milk with malt extract and monosodium glutamate provided significantly higher viable counts, at optimum concentration of 0.3%. At higher concentration, there was a reduction in cell viability, attributed to cell shrinkage associated with osmotic pressure changes inside the cells. Lactobacillus acidophilus ATCC‐4962 was stable at 28°C until 8 weeks. (Source: International Journal of Dairy T... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5148248 Tue, 16 Aug 2011 23:00:00 +0100 5148248 http://www.medworm.com/index.php?rid=5133948&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00714.x Heteropolysaccharide‐producing Streptococcus thermophilus strains (LY03, ST 111, or 5077) were compared with nonropy S. thermophilus strains (NR or 5137), in respect of texture development of low‐fat yoghurt produced at 42°C. Whether milk solids were added or not, lower syneresis and improved texture and sensory properties were obtained in yoghurts produced with S. thermophilus LY03 or S. thermophilus 5077 compared with nonropy strains. Texture effects, lower syneresis and improved sensory properties because of the use S. thermophilus ST 111 were only noticeable in the presence of milk solids. Milk solids had no significant effect on the textural parameters of nonropy strains. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5133948 Mon, 15 Aug 2011 23:00:00 +0100 5133948 http://www.medworm.com/index.php?rid=5240363&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00722.x This research aimed to identify the drivers of acceptance and purchase intent of a probiotic (Bifidobacterium longum BL05) nonflavoured yoghurt supplemented with glucose oxidase, and to model the consumers’ acceptability using sensometrics and artificial neural networks (ANN). Consumers (n = 100) evaluated the degree of liking of yoghurt assays in respect of appearance, aroma, taste, texture and overall linking. Sensometric techniques – multiple linear regression (MLR), partial least squares regression (PLS), principal component regression (PCR) – and ANN were used to model the overall liking. Sensory drivers of global acceptance and purchase intent were also determined using logistic regression (LR). Hierarchical cluster analysis (HCA) identified three consumer segments that pre... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5240363 Mon, 01 Aug 2011 04:00:00 +0100 5240363 http://www.medworm.com/index.php?rid=5228412&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00723.x Enterococcus faecalis KP, a bacteriocin‐producing strain, was identified using 16S rRNA gene sequence homology (99%). Enterocin KP from E. faecalis KP was sensitive to papain and ß‐mercaptoethanol, but resistant to trypsin, pepsin, lipase, catalase, α‐amylase, organic solvents, detergents, EDTA and heat treatment (90°C/30 min). It was active at a wide pH range (2.0–8.0) and produced at maximum level in de Mann Rogosa Sharpe broth at 32°C with an inoculum amount of 0.1–1.0% and an initial pH of 5.5–7.5. It was active against some Gram‐positive bacteria, including Listeria monocytogenes. It showed bactericidal activity against L. monocytogenes and its molecular weight was approximately 5.8 kDa. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5228412 Mon, 01 Aug 2011 04:00:00 +0100 5228412 http://www.medworm.com/index.php?rid=5212086&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00721.x Whey protein gel formed at 10% (w/v) whey protein concentration, 0.5% E/S, pH 7.0, 55°C and 2.5 mM CaCl2 concentration had an average particle size of 23.46 μm, hardness of 0.46, cohesiveness of 0.13 and adhesiveness of 1.40, and the gel showed semisolid, smooth and creamy texture. There were no distinct changes in gel textural properties after heating at 80 and 90°C for 5 min, respectively, or being kept at 4°C for 1 month. The textural properties of the gel showed no significant difference after its pH was adjusted to 4.5, 5.5 and 7.5 compared with that of pH 6.5 (control gel). However, the average particle size significantly increased after being adjusted to pH 4.5 and pH 5.5. Transmission electron micrographs showed that protease‐induced gel possessed much looser aggregat... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5212086 Mon, 01 Aug 2011 04:00:00 +0100 5212086 http://www.medworm.com/index.php?rid=5185912&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00719.x Skim milk was concentrated by reverse osmosis (RO), nanofiltration (NF) and ultrafiltration (UF) and the retentates were spray‐dried. The resulting powders were reconstituted to 25% TS and sterilised to evaluate their heat stability. Reverse osmosis led to maximum retention of calcium, a fall in pH for its retentate and its reconstituted powder. All RO powders produced a weak gel on heating. Some calcium was lost during NF and a greater amount during UF. Their resulting reconstituted powders had a higher pH than those produced by RO. Powders produced by UF showed poor heat stability. Only one powder produced by NF showed good heat stability. This could be improved by addition of stabilisers at appropriate addition rates. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5185912 Sun, 31 Jul 2011 23:00:00 +0100 5185912 http://www.medworm.com/index.php?rid=5148247&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00718.x The effects of incorporating various concentrations of bacterial cellulose (BC) (1.7 and 3.5% w/v) on the physicochemical and sensorial properties of low‐fat soft cheese Turkish Beyaz were investigated during a 60‐day ripening period. Control cheeses were produced using nonfat, half‐fat (1.7% fat) and full‐fat milk, for comparison. Depending on changing fat percentage, some physicochemical properties of cheeses, such as moisture, pH and salt showed significant differences, but BC had no influence on these properties. Fat content and BC altered the textural and sensory properties. These results indicated that BC improved the quality of reduced‐fat and low‐fat Turkish Beyaz cheeses. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5148247 Sun, 31 Jul 2011 23:00:00 +0100 5148247 http://www.medworm.com/index.php?rid=5133947&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00716.x Sixty strains of lactic acid bacteria (LAB) were isolated from koumiss in Xinjiang, China. Most of the strains had antimould activity, and the Lactobacillus plantarum IMAU10116 strain had greatest inhibitory activity against Penicillium roqueforti. Meanwhile, it could also inhibit some bacteria such as Escherichia coli and Listeria innocua. The antimould substance had high thermal stability. Maximum antimould activity was observed between pH 3.0 and 3.8 (initial pH), but it decreased when pH was adjusted to a level between 3.8 and 7.0. It was sensitive to proteinase‐K and trypsin, but its inhibitory activity did not change after treatment with dispase. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5133947 Sun, 31 Jul 2011 23:00:00 +0100 5133947 http://www.medworm.com/index.php?rid=5111805&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00712.x Product formulations based on combinations of two sweeteners were optimised in a sweetened paneer whey lemon beverage (WLB) by organoleptic panels. The binary sweetener blend aspartame/saccharin (70:30, 0.0425%) scored the highest based upon comparison with the best‐optimised single sweetener aspartame (0.07%) in WLB and had nonsignificant differences with the control WLB sweetened with sucrose in all sensory attributes. This best binary blend showed maximum synergy in sweetness intensity (14.4%) and overall acceptability (7.5%) in respect of a single sweetener aspartame. The multiple‐sweetener approach involving use of binary blend (0.0425%) resulted in 39% reduction of usage level when compared with single sweetener aspartame (0.07%). (Source: International Journal of Dairy Technolog... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5111805 Sun, 31 Jul 2011 23:00:00 +0100 5111805 http://www.medworm.com/index.php?rid=5072166&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00705.x This study investigated the effect of guar gum and arabic gum on physicochemical, sensory and flow behaviour properties of frozen yoghurt. The results indicated that gums significantly affected the viscosity, overrun and melting rate of frozen yoghurt. The highest overrun value was observed in sample containing 0.5% arabic gum. Frozen yoghurt containing 0.3% guar gum had the highest viscosity. The longest first dripping time was observed in sample containing 0.5% arabic gum. Flow behaviour of samples showed that all frozen yoghurts exhibited shear thinning behaviour. Guar gum at a concentration of 0.2% and arabic gum at a concentration of 0.5% presented the best total acceptability. The results of this study revealed that the frozen yoghurt produced with arabic gum had the better overall s... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5072166 Fri, 29 Jul 2011 16:07:53 +0100 5072166 http://www.medworm.com/index.php?rid=5072167&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00704.x The main goal of this work was to characterise and quantify the exopolysaccharide kefiran and to discover an effective procedure for its isolation from kefir grains, originating from the Caucasian Mountains. Capillary electrophoresis was used for the characterisation and quantification of the d‐glucose and d‐galactose in our samples at a mass ratio of 1:0.7. The effect of fermentation time on growth of kefir grains and the content of kefiran within the grains were determined. The pH profiles were monitored dynamically. In addition, the influence of fermentation temperature on kefir grains mass concentration (γKG) and the content of kefiran within the grains (wKEF/KG) were studied. The highest values for both were obtained at 30 °C. (Source: International Journal of Dairy Technology... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5072167 Wed, 27 Jul 2011 23:00:00 +0100 5072167 http://www.medworm.com/index.php?rid=5058536&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00703.x The objectives of this study were to determine basic composition, aroma and sensory characteristics of Circassian cheese. Seven Circassian cheeses were provided by local producers. Aroma compounds were extracted by using solid‐phase microextraction procedure and determined by gas chromatography‐olfactometry system. Water‐soluble, trichloroacetic acid‐soluble and phosphotungstic acid‐soluble nitrogen fractions ranged between 2.30–29.35%, 2.48–9.96% and 3.33–6.26%, respectively. Diacetyl, butyric acid, 2‐acetyl‐1‐pyrroline, 1‐octen‐3‐one and methional were identified at high intensities in cheeses. In addition, ‘cooked’, ‘whey’, ‘creamy’ and ‘fermented’ were defined as characteristic flavour terms for Circassian cheeses. (Source: International Jour... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5058536 Mon, 25 Jul 2011 04:36:09 +0100 5058536 http://www.medworm.com/index.php?rid=5054325&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00706.x The heat resistance of aerobic spore formers isolated from dairy products and cocoa powder was examined to give an overview of occurring highly heat‐resistant spores. Experiments were conducted in phosphate buffer at different temperatures for 30 min. Two Geobacillus pallidus strains survived the heat treatment at 125 °C with log reductions of 6.68 and 6.73. Furthermore, the inactivation kinetics of one of these strains (Bacillus amyloliquefaciens) were determined using a modified Arrhenius model. The inactivation followed a reaction order of 1 with a reaction rate constant (kref) of 0.085/s at 394 K and an activation energy (Ea) of 209 kJ/mol. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5054325 Sat, 23 Jul 2011 20:06:14 +0100 5054325 http://www.medworm.com/index.php?rid=5023064&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00702.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5023064 Wed, 13 Jul 2011 22:14:29 +0100 5023064 http://www.medworm.com/index.php?rid=5023063&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00684.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5023063 Wed, 13 Jul 2011 22:14:28 +0100 5023063 http://www.medworm.com/index.php?rid=5023062&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00680.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5023062 Wed, 13 Jul 2011 22:14:28 +0100 5023062 http://www.medworm.com/index.php?rid=5023061&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00676.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5023061 Wed, 13 Jul 2011 22:14:27 +0100 5023061 http://www.medworm.com/index.php?rid=5023060&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00670.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5023060 Wed, 13 Jul 2011 22:14:26 +0100 5023060 http://www.medworm.com/index.php?rid=5023059&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00669.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5023059 Wed, 13 Jul 2011 22:14:26 +0100 5023059 http://www.medworm.com/index.php?rid=5023058&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00698.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5023058 Wed, 13 Jul 2011 22:14:09 +0100 5023058 http://www.medworm.com/index.php?rid=5023057&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00700.x The influence of polylactic acid (PLA) relative to polyamide/polyethylene (PA/PE) packing material on selected physicochemical attributes of acid curd cheese (ACC) (tvarog) packed in modified atmosphere (90% N2/10% CO2) and stored for 3 weeks at 5 ± 1°C was analysed. Three variants of tvarog were produced: (i) one packed in PLA film, (ii) one stored in metalised PLA film and (iii) tvarog packed in PA/PE film. The cheeses were assessed organoleptically. Changes in water and fat contents, titratable acidity, pH, water activity and fat oxidation were measured. Moreover, cheese hardness was determined by means of a double compression test (TPA). ACCs had the appropriate organoleptic attributes and the proper chemical compositions. The type of wrapping film highly significantly differen... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=5023057 Wed, 13 Jul 2011 22:14:06 +0100 5023057 http://www.medworm.com/index.php?rid=4978917&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00701.x The optimum conditions for the production of coprecipitate from sheep milk were studied. The best percentage of calcium chloride added to milk was 0.2%, which resulted in a recovery of 97.5% of milk proteins. At low pH (4.5–5), the recovery of protein was low, but it increased at higher pH values (5.5–6.5); recovery was greatest at pH 6.5. The optimum heating temperature to obtain coprecipitate from sheep milk was 85–95°C. The functional properties of the sheep milk coprecipitate were studied. At pH values higher than 6, there were no differences between the solubility of sheep milk coprecipitate and sheep milk sodium caseinate, but the solubility of coprecipitate at pH values lower than 5 was relatively higher than those of the caseinate. At pH ≥6, the emulsion activity index (EA... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4978917 Mon, 27 Jun 2011 23:00:00 +0100 4978917 http://www.medworm.com/index.php?rid=4879419&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00693.x The objective of this work was to assess the efficiency of two membranes to obtain two fractions, one rich in β‐lactoglobulin (β‐Lg) and the other rich in α‐lactalbumin (α‐La) from a whey‐protein concentrate using microfiltration (MF). Two MF membranes were tested for the fractionation: a flat‐sheet membrane VCWP and a spiral membrane MF‐7002, both with nominal pore sizes of 0.1 μm. The VCWP retained 78% of the proteins in solution, and this membrane was shown to be permeable to both proteins, β‐Lg and α‐La. The retention of protein by MF‐7002 was 65%, and there was a partial retention of lactose. The permeate collected in the MF‐7002 in the concentration stage was over 50%α‐La; although this was present in lower concentrations, it was passed preferentiall... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4879419 Sat, 28 May 2011 23:00:00 +0100 4879419 http://www.medworm.com/index.php?rid=4834251&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00692.x The aim of this paper was to investigate the role of two types of Penicillium roqueforti moulds (type esportazione and dolce) in the ripening of two Gorgonzola‐type cheese varieties. Cheeses were analysed after 4, 14, 30 and 60 days of ripening. Microbiological analysis showed high numbers of total bacterial count, yeasts and moulds in both 60‐day‐old cheese varieties. The concentration of water‐soluble N, nonprotein N and 5% phosphotungstic acid‐soluble N increased significantly during ripening. Patterns of proteolysis by urea‐polyacrylamide gel electrophoresis showed that rind‐to‐core gradients and age‐related changes in moisture and salt content influenced mould and other enzyme activities, which are reflected in various rates of protein degradation. The hydrolysis o... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4834251 Wed, 18 May 2011 23:00:00 +0100 4834251 http://www.medworm.com/index.php?rid=4978916&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00699.x The purpose of this research was to determine and compare the physicochemical properties of probiotic frozen yoghurts made from camel and cow milks. The results showed that the viscosity of frozen yoghurt made from camel milk was significantly higher (P < 0.05) than that from cow milk. Less fat was destabilised in frozen yoghurt made from camel milk. The frozen yoghurt made from camel milk required more time for melting than that from cow milk. Flavour scores of the frozen yoghurt made from camel milk constituents were significantly lower (P < 0.05) than those made from cow milk. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4978916 Sat, 30 Apr 2011 23:00:00 +0100 4978916 http://www.medworm.com/index.php?rid=4940150&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00697.x In this study, the effect of pasteurisation temperature on fatty acid composition of cheese was investigated. The fatty acid composition of raw and different heat‐treated milk, salt and salt‐free cheese were determined using cheese made from raw milk at temperatures varying between 70 and 90°C for 5 min. Generally, C 16:0 palmitic acid was the major fatty acid present in all milk and cheese samples. C 18:1 t11 vaccenic acid was the major trans fatty acid (TFA) in all samples. C 18:2 cis‐9, trans‐11 (Rumenic acid) was the major CLA isomer in these samples. Pasteurisation temperatures had no effect on TFA, CLA and fatty acid composition of the milk and cheese samples. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4940150 Sat, 30 Apr 2011 23:00:00 +0100 4940150 http://www.medworm.com/index.php?rid=4879418&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00695.x Thirty‐two Lactobacilli strains were isolated from four samples of camel cheese collected from Bikaner, India. These isolates were identified based on phenotypic and genotypic characteristics. Sequencing of 16S rDNA was performed for species identification and diversity analysis. Lactobacillus delbrueckii and Lb. fermentum were found to be dominant species followed by Lb. plantarum and Lb. casei. On evaluation of technological properties of these isolates, 20 isolates were observed to be good acid producers, eight were found positive for citrate utilisation and 11 showed presence of Prtp gene. Isolates obtained can be potential for development of defined strain starter for camel cheese. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4879418 Sat, 30 Apr 2011 23:00:00 +0100 4879418 http://www.medworm.com/index.php?rid=4866711&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00694.x Low‐fat strawberry yoghurts were prepared with each of five alternative sweeteners: sucrose, high‐fructose corn syrup and honey from three different floral sources. A ninety‐nine‐member consumer panel evaluated the yoghurts for flavour, aroma, sweetness and overall acceptance. Degree of liking was scored by the panellists on a nine‐point hedonic scale. Panellists preferred sucrose‐sweetened yoghurts over those sweetened with high‐fructose corn syrup and honey (P < 0.05). Among the honey‐sweetened yoghurts, sage honey was the most liked (P < 0.05), followed by alfalfa‐ and sourwood‐sweetened yoghurts. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4866711 Sat, 30 Apr 2011 23:00:00 +0100 4866711 http://www.medworm.com/index.php?rid=4834250&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00696.x In this study, the effect of initial kefir grain concentration and various minerals (MgO, MgSO4.7H2O, ZnSO4.7H2O, CaSO4.1/2H2O and Fe2O3) on the propagation of kefir grains and the pH evolution of kefir were investigated. The activated kefir grains were inoculated into very low fat (0.1%) cows’ milk under constant temperature (25°C) and impeller speed (100 rpm) for a propagation time of 24 h. Several mathematical models proposed to predict the pH value and kefir grain biomass increase vs propagation time were evaluated by the experimental results for all mineral additions; the Richards equation was found to be the most appropriate one. After evaluation of the experimental data, the most influential mineral addition providing 46.3% increase in kefir grain biomass was found to be MgO ... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4834250 Sat, 30 Apr 2011 23:00:00 +0100 4834250 http://www.medworm.com/index.php?rid=4749848&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00688.x This work evaluated the effect of inulin concentration (0–6.0% w/w) on the mechanical properties and microstructure of gels composed of sodium caseinate (CN) (1.5–6.5% w/w) at pH 4.6. Inulin did not statistically affect the elastic modulus and rupture properties of the studied gels but affected the nonlinear mechanical behaviour. Samples with higher inulin concentrations (6% w/w) presented strain‐weakening deformation behaviour, whilst gels with lower inulin concentrations were strain hardening. The presence of inulin resulted in a more closed‐pores network. Gel deformability increased as CN concentration was enhanced, reaching a maximum of 0.60 at 5.58% (w/w) CN, but was not affected by inulin concentration. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4749848 Tue, 26 Apr 2011 17:46:09 +0100 4749848 http://www.medworm.com/index.php?rid=4749849&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00685.x A total of 177 cattle of four breeds were genotyped for the bovine growth hormone (BGH)‐AluI polymorphism by polymerase chain reaction‐restriction fragment length polymorphism (PCR‐RFLP). The genotype and gene frequencies for each breed were determined and tested to be in Hardy–Weinberg equilibrium. According to breeds, frequencies of allele L gene were 0.905 for Brown Swiss, 0.898 for Holstein, 0.976 for East Anatolian Red and 0.893 for Turkish Grey Breeds. The allele L was predominant and variant VV was not detected in the breeds studied. BGH‐AluI genotypes were found to be in equilibrium within and among breeds. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4749849 Sun, 24 Apr 2011 23:00:00 +0100 4749849 http://www.medworm.com/index.php?rid=4706145&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00687.x The gross chemical composition, microbiological quality and volatile aroma composition of Ispir Kaymak, a Turkish creamy dairy product, were investigated in 10 samples. The chemical composition of the samples varied widely: dry matter content ranged from 70.8% to 91.3% and fat varied between 43.0% and 63.0%; probably due to the lack of standardised production in practice. The microbiological counts were found to be (as mean values): 4.02, 3.06, 0.33, <2 log cfu/g for aerobic plate count, yeast and mould, coliform and Staphylococcus aureus, respectively. The sample quality showed that the production and storage conditions should be controlled and the hygienic quality of this product should be improved. A total of 73 volatile compounds, including esters, acids, ketones, aldehydes, alcohol... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4706145 Wed, 13 Apr 2011 21:49:36 +0100 4706145 http://www.medworm.com/index.php?rid=4706152&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00678.x Gouda cheese was manufactured with Lactococcus lactis ssp. lactis IMAU60010, L. lactis ssp. cremoris IMAU40136 and L. helveticus ND01 isolated from the naturally fermented milk in China. Starter cultures added with L. helveticus ND01 produced Gouda cheese with dramatically more proteolysis than control cheeses. Compared with control cheese, experimental cheese with L. helveticus ND01 adjunct revealed dramatic increase in both Angiotensin I‐converting enzyme (ACE)‐inhibitory activity and γ‐aminobutyric acid content. The ACE‐inhibitory activity of Gouda cheeses with the addition of 1 × 105 CFU/mL L. helveticus ND01 increases from 53.7 to 83.1% at 6 weeks of ripening. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4706152 Tue, 12 Apr 2011 23:00:00 +0100 4706152 http://www.medworm.com/index.php?rid=4706151&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00677.x This review emphasises the importance of spray‐drying as an under‐used but promising technique to preserve viable and active starter cultures and also, potentially, probiotic cultures. The knowledge concerning the production of spray‐dried starter cultures is discussed. Different drying techniques and micro‐organisms have been investigated for their survival through the drying process. During drying and subsequent storage in the dried state, bacteria are subjected to several stresses, which have already been described as causing damage to cells, leading to the loss of cellular viability and activity. Some studies found that several factors/strategies can confer improved cellular viability. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4706151 Tue, 12 Apr 2011 23:00:00 +0100 4706151 http://www.medworm.com/index.php?rid=4706150&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00679.x Kashar cheeses were manufactured using different coagulants (calf rennet, chymosin derived by fermentation and proteases from Rhizomucor miehei and Cryphonectria parasitica) and ripened for 90 days. Use of different coagulants did not influence the dry matter, fat, protein, salt, pH, titratable acidity, total free fatty acids and texture profile analyses. The levels of water‐soluble nitrogen, 12% trichloroacetic acid‐soluble nitrogen, and for 5% phosphotungstic acid‐soluble nitrogen, the sensory properties were significantly influenced by the use of different coagulants. β‐casein was more hydrolysed in the cheese manufactured using protease from Cryphonectria parasitica than the other cheeses during 90 d of ripening. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4706150 Tue, 12 Apr 2011 23:00:00 +0100 4706150 http://www.medworm.com/index.php?rid=4706149&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00681.x The simultaneous effects of processing factors such as ripening time (25–75 days), ripening temperature (4–14 °C) and brine concentration (10–13%) on biogenic amines content, proteolysis and sensory score of Iranian white brine cheese were studied, in 12 cheeses. Response surface methodology (RSM) was used to minimise biogenic amines content. At low level of ripening time, biogenic amines content decreased with increasing levels of brine concentration but at high level of ripening time, brine concentration had inverse effect. Ripening time showed quadratic effect on biogenic amines content. Based on biogenic amines content and sensory score, the optimum conditions were 13% brine and ripening at 9–14 °C for 43–65 days. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4706149 Tue, 12 Apr 2011 23:00:00 +0100 4706149 http://www.medworm.com/index.php?rid=4706148&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00682.x The milk obtained from six cow breeds (Polish Holstein‐Friesian Black‐White and Red‐White, Simmental, Jersey, Polish Red and Polish Black‐White) managed in the Lubelskie region and the Bieszczady Mountains was analysed. A total of 3618 milk samples collected between 2005 and 2008 were evaluated for the total solids content, percentage concentrations of fat, protein and lactose, and the freezing point: the mean milk freezing point was −0.538°C. The freezing point of milk was influenced by breed, successive lactations, lactation stage and the geographic region. In milk with a high urea concentration (over 300 mg/L), the increased apparent protein level caused a decrease in the milk freezing point values. The combined influence of geographic region and production season showed si... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4706148 Tue, 12 Apr 2011 23:00:00 +0100 4706148 http://www.medworm.com/index.php?rid=4706147&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00683.x The development of free fatty acids (FFA) and volatile flavour compounds in the Turkish white‐brined cheese Beyaz peynir made by using three wild strains of Lactococcus lactis subsp. lactis was investigated over 90 days. Results showed that production of both FFA and flavour compounds in the control (PK1) and experimental cheeses (MBLL9, MBLL23 and MBL27) was strain dependent. The hydrolysis of milk fat was more evident in the cheese made using Lc. lactis subsp. lactis MBL27. Considering the production of fat breakdown compounds and acidification activities of the strains MBLL23 and MBL27, the combination of these strains could be proposed for the production of white‐brined cheese. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4706147 Tue, 12 Apr 2011 23:00:00 +0100 4706147 http://www.medworm.com/index.php?rid=4706146&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00686.x The Feta‐type cheese was prepared with different casein/fat (C/F) ratios of buffalo milk using microbial rennet. The manufactured Feta cheeses were subjected to physicochemical and sensory quality at 15‐day interval up to 60 days of ripening. Sensory analysis discriminated the different level of C/F ratio of buffalo milk cheeses predominantly by age. There was no significant difference (P < 0.01) observed in cheese made from C/F ratio of 0.6–0.7 in terms of flavour. The titratable acidity (TA), soluble protein and free fatty acid appear to be age‐dependent and increased throughout the ripening in all experimental cheeses. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4706146 Tue, 12 Apr 2011 23:00:00 +0100 4706146 http://www.medworm.com/index.php?rid=4678635&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00668.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4678635 Wed, 06 Apr 2011 01:10:50 +0100 4678635 http://www.medworm.com/index.php?rid=4678634&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00661.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4678634 Wed, 06 Apr 2011 01:10:49 +0100 4678634 http://www.medworm.com/index.php?rid=4678633&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00652.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4678633 Wed, 06 Apr 2011 01:10:47 +0100 4678633 http://www.medworm.com/index.php?rid=4678632&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00651.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4678632 Wed, 06 Apr 2011 01:10:46 +0100 4678632 http://www.medworm.com/index.php?rid=4508988&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00674.x Bacteriophages of Lactococcus lactis ssp. diacetylactis isolated in Pakistan and Germany were compared in respect of protein profile and restriction analysis. SDS‐PAGE profile analysis shows similarities amongst the local isolates that have different protein profile when compared with phages from other regions. No marked difference was observed in their DNA homology. The data suggested that the bacteriophages isolated from Pakistan are different from the bacteriophages that have already been characterised from the other parts of the world. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4508988 Tue, 22 Feb 2011 00:00:00 +0100 4508988 http://www.medworm.com/index.php?rid=4583946&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00671.x Lactococcus lactis subsp. lactis MA23 produces a bacteriocin (6400 AU/mL) that inhibits the growth of many Gram‐positive bacteria but is not active against Gram‐negative bacteria. This bacteriocin inhibits growth of lactococcal strains that are producing nisin, lacticin or lactococcin suggesting it to be different from these bacteriocins. The nutritional requirements and optimal growth conditions for MA23 bacteriocin production were studied with fed‐batch fermentations. The optimal pH, carbon source and nitrogen source for bacteriocin production were pH 6.5, sucrose (0.5%) and yeast extract (1%), respectively. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4583946 Tue, 01 Feb 2011 00:00:00 +0100 4583946 http://www.medworm.com/index.php?rid=4533814&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00673.x The development of proteolysis in white‐brined Turkish cheese made by using wild strains of Lactococcus lactis subsp. lactis (namely MBLL9, MBLL23 and MBL27) was monitored for 90 days. Proteolysis in cheeses was investigated using urea‐PAGE gel electrophoresis of pH 4.6‐insoluble and RP‐HPLC of both 70% ethanol‐insoluble and 70% ethanol‐soluble nitrogen fractions. Results indicated that developments of proteolysis in the experimental cheeses were strain dependent. The degradation of casein fractions was more evident in the cheeses made using strain MBLL23. The lowest levels of proteolysis and development of acidity were obtained in the cheese made using strain MBLL9. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4533814 Tue, 01 Feb 2011 00:00:00 +0100 4533814 http://www.medworm.com/index.php?rid=4519092&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00672.x Infection of 10 dairy goats of mixed breed with Staphylococcus aureus resulted in changes in concentration of certain analytes in milk, which became more pronounced as the infection progressed. Somatic cell counts reached a peak increase of 147% of pre‐infection levels, free fatty acids 49%, sodium 14%, Chloride 16% and Copper 47%. Decreases in milk concentration included lactose at a maximum 8%, iron at 47%, potassium at 10% and Calcium at 12% of pre‐infection levels. Protein, nitrogen and magnesium levels appeared unaffected by infection. Following curative treatment, changes in the analytes resolved towards normal levels by the fourth week post‐treatment. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4519092 Tue, 01 Feb 2011 00:00:00 +0100 4519092 http://www.medworm.com/index.php?rid=4508987&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00675.x The aim of this work was to identify a treatment on milk fat, applicable to pretreat cheese milk, which could enhance lipolysis. Three factors were studied in milk fat mixtures: physical treatment (pumping and mechanical agitation), temperature (5, 15, and 45°C) and fat content (5%, 15%, and 30%). Damage to fat globule was estimated by assessing free fat and by phase contrast microscopy. Moderate damage was achieved in a mixture of 30% of fat, treated with mechanical agitation at 2800 rpm/2 min at 5°C. Applying this procedure to prepare minicurds did not modify values of fat content, moisture and lipolysis. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4508987 Tue, 01 Feb 2011 00:00:00 +0100 4508987 http://www.medworm.com/index.php?rid=4456866&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00666.x Sage, alfalfa and sourwood honey, which vary in their oligosaccharide contents, were compared with sucrose, high fructose corn syrup and inulin in their ability to support growth, activity and viability of lactic acid bacteria and bifidobacteria typically used in yoghurt manufacturing. Growth and the end products of fermentation (lactic and acetic acids) were determined. Growth and acid production by organisms studied in the presence of different sweeteners were dependent on the specific organism investigated; however, it was not influenced by sweetener type, oligosaccharide content or the floral source of the honeys. All the sweeteners studied supported the growth, activity and viability of the organisms studied. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4456866 Tue, 01 Feb 2011 00:00:00 +0100 4456866 http://www.medworm.com/index.php?rid=4420920&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00664.x Chymosin is one of the enzymes with many applications in the food industry. Its recombinant type has been designed and constructed in different forms. In this investigation, the production efficiency of two types of complete and exon‐6 less prochymosin was assessed. It was found that the average efficiencies of the optimum growth conditions calculated for the two constructs harbouring pET‐prochymosin and pET‐exon‐6 less prochymosin were significantly different (P value <0.05) at 192.02 ± 3.57 and 348.87 ± 7.76, respectively. Also during fermentation, the level of the exon‐6 less prochymosin production was much higher than the other construct as demonstrated by SDS–PAGE. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4420920 Tue, 01 Feb 2011 00:00:00 +0100 4420920 http://www.medworm.com/index.php?rid=4420919&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2011.00667.x The influence of enzymatic cross‐linking on the rennet coagulation of Berridge substrate was investigated in the rennet gel samples prepared by three different methods using a microbial Tgase. Protein cross‐linking was carried out at each of three stages: before the addition of rennet, simultaneously with rennet and after the addition of rennet. The results showed that the cross‐linking of milk proteins before the addition of rennet inhibited the primary enzymatic phase of rennet coagulation. It was observed that enzymatic cross‐linking affected both the primary and the secondary phases of rennet coagulation. The most suitable application method was the addition of transglutaminase at the 5th minute after the addition of rennet. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4420919 Tue, 01 Feb 2011 00:00:00 +0100 4420919 http://www.medworm.com/index.php?rid=4407997&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00665.x As demonstrated by physicists in the past centuries, light interacting with matter contains information that may reveal the concentration or/and the structure of components of the investigated matter. The use of spectroscopy (absorption in the visible, infrared, fluorescence, Raman, etc.) in food science has increased tremendously in the last couple of decades as it has been demonstrated that the detection and content of a number of food constituents, as well measurement of food properties, may be achieved by measuring the radiations that is either absorbed or emitted at different wavelengths by the product. These developments have been made possible, thanks to multivariate chemometric methods that are appropriate and useful for the evaluation of fluorescence or infrared spectra exhibiting... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4407997 Fri, 28 Jan 2011 18:31:55 +0100 4407997 http://www.medworm.com/index.php?rid=4390953&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00662.x This study demonstrated that cheesemaking from camel milk can be made successfully providing that the appropriate chymosin concentration is used; and that 1.7 mL of chymosin/L of milk was optimal. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4390953 Mon, 24 Jan 2011 23:56:24 +0100 4390953 http://www.medworm.com/index.php?rid=4390962&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00663.x This study predicted rotation of can with 5 rpm was more effective than stationary positioned can during pasteurisation. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4390962 Sun, 23 Jan 2011 00:00:00 +0100 4390962 http://www.medworm.com/index.php?rid=4390961&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00657.x This research was conducted to study physicochemical and flow properties of a milk drink with the inclusion of caramel jam in relation to formulation and storage. The systems were prepared, by following a Box Behnken experimental design, including fat, gum, and flavour as variables; drinks were successfully analysed through 3 weeks of storage. Density and moisture of drinks were stable through the storage time, in contrast to acidity, colour, pH, and flow properties; the hydrocolloid content had greatest influence on rheological properties. A contour surface methodology was used to establish the corresponding relationship of three flow parameters affected by the studied variables. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4390961 Sun, 23 Jan 2011 00:00:00 +0100 4390961 http://www.medworm.com/index.php?rid=4390960&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00649.x The pH of skim milk was adjusted from 6.67 to between 6.00 and 5.45 before being restored with NaOH. Ionic calcium was higher after pH restoration but this did not result in instability during indirect ultra high temperature and in‐container sterilisation. Ionic calcium of pH restored milk increased with increased holding time but the pH restored milk remained stable to in‐container sterilisation. The viscosity of the milk was not affected by pH reversal. However, pH‐restoration reduced rennet coagulation time but milk was still stable when subjected to high temperature treatment. Properties of the soluble phase were measured at high temperature by dialysis. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4390960 Sun, 23 Jan 2011 00:00:00 +0100 4390960 http://www.medworm.com/index.php?rid=4390959&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00653.x This systematic research was conducted to assess the suitability of Withania coagulans for the preparation of mozzarella cheese from buffalo milk. The extract of dried berries of paneer booti (W. coagulans) was prepared in three buffers separately viz. Tris‐HCl, phosphate, NaCl and appropriate concentration of crude extracts were tested for their milk coagulating activity. NaCl solution with 0.85% strength was found to be suitable for milk coagulation without any objectionable taste and flavour. The results revealed that 15 μL crude enzyme extract per mL of milk was the optimum concentration for coagulation while 4.25 and 37 °C were the best levels of pH and incubation temperature for coagulation respectively. Mozzarella cheese prepared from crude enzyme extract was compared with... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4390959 Sun, 23 Jan 2011 00:00:00 +0100 4390959 http://www.medworm.com/index.php?rid=4390958&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00654.x Mozzarella cheese was made from buffalo milk (6% fat) or from partially skimmed buffalo milk (2 and 4% fat) with 0.5 and 1% denatured whey protein. Adding whey protein to buffalo milk decreased rennet coagulation time and curd tension whereas increased curd synaeresis. Addition of whey protein to cheese milk increased the acidity, total solids, ash, salt, salt in moisture, also some nitrogen fractions. The meltability and oiling‐off values increased but the calcium values of mozzarella cheese decreased. The sensory properties of low fat mozzarella cheese were improved by addition of whey protein to the cheese milk. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4390958 Sun, 23 Jan 2011 00:00:00 +0100 4390958 http://www.medworm.com/index.php?rid=4390957&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00655.x In this study, acetaldehyde, diacetyl and acetoin, considered as the major compounds of yoghurt, were detected in all yoghurts. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4390957 Sun, 23 Jan 2011 00:00:00 +0100 4390957 http://www.medworm.com/index.php?rid=4390956&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00656.x Thirty milk samples [high‐temperature short‐time (HTST) milk, extended shelf life (ESL) milk (directly heated, indirectly heated, microfiltered), ultra‐high temperature milk] from 17 German dairies were analysed. Total viable counts of directly or indirectly heated ESL milk were significantly lower than those in microfiltered ESL and HTST milk. Evaluation of indigenous enzyme activity revealed sufficient heat treatments in all milk samples. The manufacturing processes were differentiated by estimating furosine and acid soluble whey proteins. Sensory examinations revealed a preference for HTST heated and microfiltered ESL milk. However, a significant discrimination of drinking milk types was not possible. Vitamin losses were not detected, and concentrations of vitamins in different ty... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4390956 Sun, 23 Jan 2011 00:00:00 +0100 4390956 http://www.medworm.com/index.php?rid=4390955&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00658.x In this study, the stabilising property of various concentrations of gum tragacanth in nonfat doogh, an Iranian fermented milk drink, was investigated by measuring phase separation, particle size, flow behaviour and viscoelastic properties. Moreover, light microscopy was used to get more insight into morphological characteristic of protein–polysaccharide complexes in doogh samples. The addition of gum tragacanth improved stabilisation of doogh samples which was associated with an increase in apparent viscosity and storage modulus. Furthermore, the particle size distribution showed an increase in polydispersity and a pronounced reduction in median diameter of protein–polysaccharide complexes which was accompanied by no phase separation at 0.3% concentration of gum tragacanth. (Source: I... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4390955 Sun, 23 Jan 2011 00:00:00 +0100 4390955 http://www.medworm.com/index.php?rid=4390954&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00659.x This study investigated the gastric acid resistance ofLactobacillus caseiin commercial fermented milks during refrigerated storage. Samples of fermented milks (natural, strawberry, fruits of the forest, vanilla and multifruits) were obtained from three different manufacturers. In vitro gastric acid resistance (GAR) was assessed in samples upon arrival to the laboratory and after 10 and 20 days of refrigerated storage at 5 °C and 12 °C. The GAR ofL. caseiin fermented milks may increase or decrease during storage in relation to the flavour and storage conditions. The occurrence of this phenomenon in commercial fermented milks containing probiotic bacteria may induce changes in their functionality after consumption. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4390954 Sun, 23 Jan 2011 00:00:00 +0100 4390954 http://www.medworm.com/index.php?rid=4374288&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00660.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4374288 Thu, 20 Jan 2011 18:18:21 +0100 4374288 http://www.medworm.com/index.php?rid=4374287&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00643.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4374287 Thu, 20 Jan 2011 18:18:21 +0100 4374287 http://www.medworm.com/index.php?rid=4374286&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00634.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4374286 Thu, 20 Jan 2011 18:18:20 +0100 4374286 http://www.medworm.com/index.php?rid=4374285&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00623.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4374285 Thu, 20 Jan 2011 18:18:20 +0100 4374285 http://www.medworm.com/index.php?rid=4374284&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00622.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4374284 Thu, 20 Jan 2011 18:18:19 +0100 4374284 http://www.medworm.com/index.php?rid=4374283&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00621.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4374283 Thu, 20 Jan 2011 18:18:19 +0100 4374283 http://www.medworm.com/index.php?rid=4374282&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00619.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4374282 Thu, 20 Jan 2011 18:18:19 +0100 4374282 http://www.medworm.com/index.php?rid=4374280&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00650.x Changes in the composition of volatile compounds during processing of cheese powders, made from Emmental and Danbo cheese were analysed by dynamic headspace gas chromatography–mass spectrometry. Samples comprised cheese, melted cheese slurry, the slurry heat treated using three different time and temperature combinations, and the spray‐dried cheese powder. About 100 volatile compounds were identified. During melting of the cheese the level of some volatile compounds increased significantly; heat treatment mainly leads to a loss of compounds and spray drying leads to a substantial reduction of volatile compounds, with the exception of a range of aldehydes that increased. The final cheese powders could, however, be distinguished according to cheese type. (Source: International Journal of... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4374280 Thu, 20 Jan 2011 18:18:10 +0100 4374280 http://www.medworm.com/index.php?rid=4374281&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00648.x The aim of this study was to elucidate the formation mechanism of aminoreductone, an important indicator for estimating the extent of Maillard reaction of lactose and amino compounds. Using the model system of lactose and butylamine, the model solution of lactose and milk proteins, and milks, it was concluded that d‐galactose was liberated at the same time as the generation of aminoreductone. It was shown that the extent of the Maillard reaction and the lactose degradation during heating depended closely on the concentration ratio of amino group/lactose in the sample solution. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4374281 Thu, 20 Jan 2011 00:00:00 +0100 4374281 http://www.medworm.com/index.php?rid=4227238&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00647.x The effect of microencapsulated probiotic Lactobacillus helveticus M92 cells and transglutaminase addition on the probiotic set yoghurt properties was investigated. Addition of probiotic bacteria, either free or microencapsulated in sodium caseinate, decreased the fermentation time and significantly enhanced the appearance and consistency of probiotic set yoghurt. Better survival of microencapsulated than free probiotic bacteria in produced yoghurts during storage, as well as during exposure to simulated gastrointestinal conditions, emphasises the efficiency of microencapsulation in the cell protection. Pretreatment of the milk with transglutaminase increased the gel strength and decreased the syneresis, which resulted in a better appearance and consistency of probiotic set yoghurts. (Sour... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4227238 Mon, 01 Nov 2010 00:00:00 +0100 4227238 http://www.medworm.com/index.php?rid=4201508&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00646.x Saint‐Paulin cheese was made from cow’s milk refrigerated at 4 °C for 72 h and preserved by the lactoperoxidase (LP) system. The effect of the LP system on the microbiological, physicochemical and biochemical properties of cheese over a ripening period of 23 days was investigated, using a control (C0), refrigerated LP‐inactivated cow’s milk (C1) and refrigerated LP‐activated cow’s milk (LPA). The LPA treatment showed the least contamination in flora count, particularly salt‐tolerant bacteria at the end of the ripening period. LPA cheese had significantly lower coliform, yeasts and mould counts (P < 0.05) than the other cheeses; this demonstrated the bacteriostatic effect of the LP system. The proteolysis results showed the least value for LPA cheese as compared ... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4201508 Mon, 01 Nov 2010 00:00:00 +0100 4201508 http://www.medworm.com/index.php?rid=4136712&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00640.x The aim of the study was to preserve the native probiotic culture Leuconostoc mesenteroides for longer shelf life. In this regard, the culture subjected to freeze drying (FD) showed maximum stability with increased content of saturated and unsaturated membrane fatty acid. SDS‐polyacrylamide gel electrophoresis (PAGE) analysis of cellular protein showed a prominent protein band at 22.9 and 20.1 kD. Viability and resistance of the culture to FD was enhanced with supplementation of different adjuvants. Sucrose supplementation enhanced the survival rate to 72.26% as compared with control (52.55%). The storage temperature of −20°C was optimum for maintaining maximum viability. Even after 6 months of storage the culture retained its probiotic properties. The study shows the importance o... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4136712 Mon, 01 Nov 2010 00:00:00 +0100 4136712 http://www.medworm.com/index.php?rid=4091877&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00645.x Probiotic ice cream was produced by incorporating (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4091877 Sun, 24 Oct 2010 06:37:51 +0100 4091877 http://www.medworm.com/index.php?rid=4075837&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00608.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4075837 Mon, 18 Oct 2010 11:11:31 +0100 4075837 http://www.medworm.com/index.php?rid=4075836&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00592.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4075836 Mon, 18 Oct 2010 11:11:31 +0100 4075836 http://www.medworm.com/index.php?rid=4075835&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00587.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4075835 Mon, 18 Oct 2010 11:11:31 +0100 4075835 http://www.medworm.com/index.php?rid=4075834&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00607.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4075834 Mon, 18 Oct 2010 11:11:30 +0100 4075834 http://www.medworm.com/index.php?rid=4075833&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00617.x Minas Frescal cheeses produced with the addition of the probiotic culture Bifidobacterium (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4075833 Mon, 18 Oct 2010 11:11:28 +0100 4075833 http://www.medworm.com/index.php?rid=4075830&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00641.x Volatile compounds in skim milk and nonstandardised milk subjected to instant infusion pasteurisation at 80°C, 100°C and 120°C were compared with raw milk, high temperature short time pasteurised milk and milk pasteurised at 85°C/30 s. The composition of volatile compounds differed between infusion pasteurisation treated samples and the reference pasteurisations. The sensory properties of skim milk subjected to instant infusion pasteurisation were described by negative attributes, such as cardboard sour and plastic flavours, which are not associated normally with fresh milk. Partial least squares modelling showed good correlation between the volatile compounds and the sensory properties, indicating the predictive and possible causal importance of the volatile compounds for the sensor... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4075830 Mon, 18 Oct 2010 11:11:18 +0100 4075830 http://www.medworm.com/index.php?rid=4091878&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00639.x The measurement of ionic calcium in milk and milk products is of vital importance in understanding the role of calcium in milk. This review compares the methods of measurement including ion equilibration, murexide and ion selective electrodes. Secondly the variations in milk from individual cows and goats, and in bulk milk samples are reviewed. The third section examines the differences in ionic calcium in relation to processing: addition and removal of calcium and other salts, rennet coagulation, miscellaneous influences, filtration and evaporation and drying are all reviewed. Finally the review considers why ionic calcium measurement is not more widely measured within the diary industry and argues that it could be beneficial to do so. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4091878 Thu, 30 Sep 2010 23:00:00 +0100 4091878 http://www.medworm.com/index.php?rid=4075832&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00644.x The preservation of raw ovine, bovine and caprine milks by the activation of their natural lactoperoxidase (LP) systems was investigated. The LP system of the samples was activated by adding different amounts of sodium thiocyanate and sodium percarbonate to give three different concentrations of thiocyanate and hydrogen peroxide: 7, 14 and 28 mg/L and 15, 30 and 60 mg/L, respectively. Each type of raw milk, ovine, bovine and caprine, was analysed after being treated as follows: Control (C), LP inactivated (T0), LP activated with different concentrations of thiocyanate (7, 14 and 28 mg/L) and hydrogen peroxide (15, 30 and 60 mg/L) and stored at 4°C for 72 h. The results indicated that concentrations of 28 mg/L (SCN− (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4075832 Thu, 30 Sep 2010 23:00:00 +0100 4075832 http://www.medworm.com/index.php?rid=4075831&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00635.x The primary purpose of this research was to monitor the influence of sunflower honey addition (2%, 4% and 6% w/v) to yoghurt milk on survival of the microbial flora of yoghurt and the physicochemical and sensory characteristics during refrigerated storage for 4 weeks. The water activity decreased according to the addition of honey with higher concentrations in the storage period (4°C). At the end of fermentation, pH values of yoghurt samples ranged between 4.33 (without honey) and 4.52 (addition of honey with 6%). The highest water holding capacity, consistency and the lowest brightness values were determined in the groups produced with 6% honey addition. The water holding capacity and a* (redness) values of the honey incorporated yoghurt samples increased during storage. (Source: Inter... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4075831 Thu, 30 Sep 2010 23:00:00 +0100 4075831 http://www.medworm.com/index.php?rid=4063140&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00642.x The development of probiotic Ras cheese rich in conjugated linoleic acid (CLA) was investigated using probiotic Lactobacillus casei and Lactobacillus acidophilus starters. The cheeses were assessed for composition, proteolysis, fatty acids and fat stability, and microbiology during 3 months of ripening. The cheese made with Lb. casei and Lb. acidophilus retained high counts of the probiotic strains (∼log 8) throughout storage. Ripening changes followed the normal pattern of this type of cheese during ripening. Ras cheese made with Lb. casei and Lb. acidophilus contained the highest CLA content (0.84% after 3 months) as compared to control and cheese fat had acceptable oxidative stability. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4063140 Thu, 30 Sep 2010 23:00:00 +0100 4063140 http://www.medworm.com/index.php?rid=4063139&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00636.x The aim of this study was to investigate the influence of different herbs on physicochemical and organoleptic quality of labneh during storage. Analyses were carried out at 10‐day intervals in a storage period of 30 days. There were to significant differences in dry matter, fat and ash contents of the labneh samples. The pH and titratable acidity values were influenced by herbs and storage periods. Adding herb to labneh altered the colour: L (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4063139 Thu, 30 Sep 2010 23:00:00 +0100 4063139 http://www.medworm.com/index.php?rid=3978797&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00631.x The effect of adding date syrup (0%, 25% and 50% as sugar replacement) and guar gum (0%, 0.1%, 0.2% and 0.3% as fat replacement) was examined in respect of physicochemical, rheological and sensory properties of low fat frozen yoghurt. Increasing date syrup and guar gum concentration increased the mixture viscosity and acidity. Guar gum softened the frozen yoghurt whereas date syrup increased the hardness of the product. The control yoghurt was less sticky than samples containing the gum, but date syrup had no significant effect on the samples stickiness. Melt‐down stability of the samples also increased with increase in gum and date syrup concentration. The low fat orange flavoured frozen yoghurt dessert prepared in this study also had good sensory properties. (Source: International Jour... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=3978797 Tue, 31 Aug 2010 23:00:00 +0100 3978797 http://www.medworm.com/index.php?rid=3978796&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00633.x The objective of this review is to summarise and interpret the latest findings for the most important types of enzymes, which are animal rennet, genetically engineered chymosin, coagulants of microbial origin, and plant‐derived clotting enzymes. Special emphasis has been placed on aspects of enzyme chemistry and technology, selected methods for the analysis of coagulants, and the impact of the enzymes on proteolysis, cheese yield and cheese quality. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=3978796 Tue, 31 Aug 2010 23:00:00 +0100 3978796 http://www.medworm.com/index.php?rid=3978795&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00630.x This study was carried out to assess the feasibility of adding the ascorbic acid‐soluble nano‐chitosan (AANC) into the milk for improving the functionality of milk and to determine the effects of such addition on the physicochemical and sensory properties of the product during storage. The pH and titratable acidity of the AANC milks were not changed significantly when stored at 4°C for 15 days. The addition of the nano‐chitosan solution (1∼9%, v/v) into the milk samples led to an increase in the amounts of L‐ascorbic acid, thereby indicating an enhancement in health benefits. The sensory test revealed that astringency scores increased and colour scores decreased when the highest concentration of the nano‐chitosan solution (9%, w/w) was added into the milk samples The colour ... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=3978795 Tue, 31 Aug 2010 23:00:00 +0100 3978795 http://www.medworm.com/index.php?rid=3808231&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00620.x This article reviews the food safety management systems as well as the relevant EC Regulations that are currently implemented by the dairy industry. The need for rigorous controls in the dairy industry is also highlighted. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=3808231 Sun, 01 Aug 2010 23:00:00 +0100 3808231 http://www.medworm.com/index.php?rid=4063138&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00638.x Survival of probiotic strains Lactobacillus casei (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4063138 Sat, 31 Jul 2010 23:00:00 +0100 4063138 http://www.medworm.com/index.php?rid=4029068&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00637.x The presence of bioactive amines in raw and sterilised milk inoculated with Pseudomonas fluorescens during storage at 4°C, 7°C and 10°C for 6 days was investigated. Spermine, spermidine, putrescine, serotonin and phenylethylamine were present in the samples immediately after milking. Histamine, cadaverine and tyramine were formed in the raw milk on the 4th day of storage at 10°C, increasing significantly afterwards. Cadaverine was formed during sterilisation. There was no significant change in amines, acidity, thermostability and alizarol tests throughout storage of the sterilised milk; however, a putrid smell was detected at every temperature on the 6th day. Therefore, raw or sterilised milk storage at 4–7°C should not exceed 4 days. Furthermore, raw milk should not be stored a... International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=4029068 Sat, 31 Jul 2010 23:00:00 +0100 4029068 http://www.medworm.com/index.php?rid=3978794&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00632.x Growing health concerns of consuming high fat products offer scope to develop low fat foods. Therefore, a study was undertaken to compare quality attributes of full fat and low fat paneer prepared from yak milk. Optimisation of fat to 1% level significantly increased density in yak milk. Moisture and ash significantly increased but yield and fat decreased in low fat yak milk paneer. No significant difference in microbial load was observed between full fat and low fat paneer. An acceptable low fat paneer with improved body and texture can be prepared with 1% fat in yak milk. (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=3978794 Sat, 31 Jul 2010 23:00:00 +0100 3978794 http://www.medworm.com/index.php?rid=3917937&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00625.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=3917937 Sat, 31 Jul 2010 23:00:00 +0100 3917937 http://www.medworm.com/index.php?rid=3901400&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00627.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=3901400 Sat, 31 Jul 2010 23:00:00 +0100 3901400 http://www.medworm.com/index.php?rid=3893676&cid=s_32629_28_f&fid=32629&url=http%3A%2F%2Fdx.doi.org%2F10.1111%252Fj.1471-0307.2010.00629.x (Source: International Journal of Dairy Technology) International Journal of Dairy Technology journals http://www.medworm.com/rss/comments.php?id=3893676 Sat, 31 Jul 2010 23:00:00 +0100 3893676