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299 records returned

Proteolytic activity among psychrotrophic bacteria isolated from refrigerated raw milkEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Psychrotrophic bacteria were isolated from refrigerated raw milk from a processing plant in Southern Brazil. Psychrotrophic counts were between 4.9 and 7.8 log cfu/mL, and 5.3 to 7.2 log cfu/mL, for samples collected at the truck and the milk storage silo, respectively. Among the bacterial isolates, 90% were Gram-negative. Most strains presented low proteolytic activity, but strains of Burkholderia cepacia, Klebsiella oxytoca and Aeromonas sp. showed higher than 20 U/mL on azocasein as substrate. Crude proteases from selected strains were resistant to conventional heat treatments and caused coagulation of UHT milk after 5 ...
Source: International Journal of Dairy Technology - November 12, 2009 Category: Nutrition Authors: MARIA F B L NÖRNBERG, ROSANE S C FRIEDRICH, RITA D N WEISS, EDUARDO C TONDO, ADRIANO BRANDELLI Source Type: journals

Screening of some potentially probiotic lactic acid bacteria for their ability to synthesis conjugated linoleic acidEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Strains of potentially probiotic lactobacilli, propionibacteria, leuconostoc, lactococcus, enterococcus, and pediococcus, were tested for their ability to convert linoleic acid to conjugated linoleic acid (CLA). Growth and CLA production were followed during incubation for 48 h in reconstituted skim milk containing 0.2% lipolysed sesame oil. Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteroides subsp. mesenteroides gave the highest CLA production. Also, the effect of lipolysed oil concentration on the growth and CLA production of six strains were studied in medium containing 0.0[ndash]1% lipol...
Source: International Journal of Dairy Technology - November 11, 2009 Category: Nutrition Authors: MOHAMED H ABD EL-SALAM, KAWTHER EL-SHAFEI, OSAMA M SHARAF, BAHER A EFFAT, FAIZA M ASEM, MOSTAFA EL-AASAR Source Type: journals

Entrapment of nutrients during cholesterol removal from cream by crosslinked β-cyclodextrinEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study was designed to elucidate the quantities of nutrients entrapped during cholesterol removal from cream by crosslinked [beta]-cyclodextrin ([beta]-CD, 4[ndash]12%, w/v) and to evaluate the amounts of the residual [beta]-CD in cholesterol-removed cream treated by crosslinked [beta]-CD. The content of lactose in the control cream (without the treatment by crosslinked [beta]-CD) was 2.74%, and the amounts of lactose entrapped by crosslinked [beta]-CD ranged from 0.00 to 0.03%. The total amounts of the entrapped short-chain free fatty acid (FFA) and free amino acid (FAA) ranged from 0.04 to 0.12 ppm and from 0.37 to 0...
Source: International Journal of Dairy Technology - November 10, 2009 Category: Nutrition Authors: HYUN JEE HA, JUNG EUN LEE, YOON HYUK CHANG, HAE-SOO KWAK Source Type: journals

The influence of transglutaminase treatment on functional properties of set yoghurtEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The objective of this study was to investigate the effect of transglutaminase (Tgase) on the functional properties of set yoghurt, due to enzymatic cross-linking of the milk proteins. Yoghurt samples were prepared from three formulations: reconstituted skim milk, and whole milk containing two different solid-non-fat (SNF) content, with four enzyme treatments: Control (no enzyme) and three microbial Tgase treatments: Pre-incubated 90 min, Pre-incubated and inactivated after 90 min, Not pre-incubated. The modifications which were caused by Tgase were found to be more clear when Tgase was active in set type yoghurts. It was f...
Source: International Journal of Dairy Technology - November 2, 2009 Category: Nutrition Authors: ZERRıN YÜKSEL, YAŞAR K ERDEM Source Type: journals

Storage stability of traditional Tunisian butter oil produced from spontaneous fermentation of cow's milkEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Physicochemical characteristics of traditional Tunisian butter (TTB) and thermal stability of the butter oil were studied. Thermal stability of samples was estimated by using the accelerated shelf life testing method. Effect of heating on some quality characteristics of traditional Tunisian butter oil (TTBO) was investigated and compared at different temperatures (60°C, 100°C and 130°C). Induction period of sample heated at 60°C was important compared to that at 100°C and 130°C. This result may indicate the sensitivity of TTBO to elevated temperature. Absorption at 232 and 270 nm, acidity and PV increased rapidly aft...
Source: International Journal of Dairy Technology - October 19, 2009 Category: Nutrition Authors: BALI OLFA, MOHAMED ALI AYADI, HAMADI ATTIA Source Type: journals

Functional Dairy Products Volume 2 (2007)Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
(Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 15, 2009 Category: Nutrition Authors: Ara Kanekanian Tags: BOOK REVIEWS Source Type: journals

Handbook of Fermented Functional Foods, 2nd edition (2008)Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
(Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 15, 2009 Category: Nutrition Authors: A Y Tamime Tags: BOOK REVIEWS Source Type: journals

Dictionary of Food Science & Technology, 2nd editionEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
(Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 15, 2009 Category: Nutrition Authors: I A McDougall Tags: BOOK REVIEWS Source Type: journals

Case Studies in Food Product Development (2008)Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
(Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 15, 2009 Category: Nutrition Authors: Liz Whitley Tags: BOOK REVIEWS Source Type: journals

The textural properties of soy paneerEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Toned dairy milk and soy milk were mixed in different proportions and coagulated at various temperatures to produce paneer blends, and their textural properties were evaluated. As the soy milk proportion in the blend increased from 0% to 50%, hardness, cohesiveness and chewiness of the samples decreased initially, but further increase in the blend from 50% to 100% cause these values to increase slightly. The proportion of soymilk in the prepared paneer had a significant effect on hardness, cohesiveness, adhesiveness, chewiness and yield, whereas the coagulation temperature affected cohesiveness and yield. The process param...
Source: International Journal of Dairy Technology - October 15, 2009 Category: Nutrition Authors: SANJAY KUMAR JAIN, SUJATA S MHATRE Tags: ORIGINAL RESEARCH Source Type: journals

Probiotic buttermilk-like fermented milk product development in a semiindustrial scale: Physicochemical, microbiological and sensory acceptabilityEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Probiotic buttermilk-like fermented milk in different flavors in versions with sucrose and sucralose were processed in a pilot plant. The Mesophilic Aromatic Culture CHN-22 and Bifidobacterium animalis Bb12 were the cultures employed for fermentation. Physicochemical composition, apparent viscosity, diacetyl content, viability of cultures during storage, and acceptance of product via sensorial analysis were assessment factors. The high viability of the probiotic culture was observed (average 8.08 log cfu/ml) during refrigerated storage (28 days) of buttermilk and good acceptance of the product via sensory test. However, th...
Source: International Journal of Dairy Technology - October 15, 2009 Category: Nutrition Authors: ADRIANE E C ANTUNES, ÉRICA R A SILVA, ARIENE G F VAN DENDER, ELZA T G MARASCA, IZILDINHA MORENO, ELIETE V FARIA, MARISA PADULA, ALDA L S LERAYER Tags: ORIGINAL RESEARCH Source Type: journals

Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripeningEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The objective of this research was to determine the effects of different ripening methods [brine salting, dry salting, incorporating with Lor cheese (LR) and vacuum packaging] of Civil cheeses on its microbiological, chemical and sensory properties. Civil cheeses were analysed on the 2nd, 30th, 60th and 90th day of ripening. Chemical compositions of the cheeses were significantly different. While the highest dry matter and titratable acidity values were determined on dry salted cheeses, the highest fat and fat in dry matter contents were found in Civil cheese ripened together with LR. The water-soluble nitrogen and ripenin...
Source: International Journal of Dairy Technology - October 15, 2009 Category: Nutrition Authors: FERDA CAMBAZTEPE, SONGUL CAKMAKCI, ELIF DAGDEMIR Tags: ORIGINAL RESEARCH Source Type: journals

Oaxaca cheese: Manufacture process and physicochemical characteristicsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The objective of this study was to document the method of manufacture and its physicochemical characteristics. There are variations in the process of manufacturing and has been affected by external influences such as time and temperature. There were variations in the physicochemical characteristics as the processes were not standardised, the variations being in protein from 150.3 to 241.5 g/kg; in fat from 170 to 253.3 g/kg; in pH from 4.9 to 5.8; in salt from 8.4 to 36.2 g/kg; in moisture from 124.1 to 610.3 g/kg and in ashes from 18 to 41.8 g/kg. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 15, 2009 Category: Nutrition Authors: ERIC M de OCA-FLORES, OCTAVIO A CASTELÁN-ORTEGA, JULIETA G ESTRADA-FLORES, ANGÉLICA ESPINOZA-ORTEGA Tags: ORIGINAL RESEARCH Source Type: journals

Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripeningEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effect of addition of trisodium citrate (TSC) and calcium chloride (CaCl2) on the textural and rheological properties of Cheddar-style cheese was investigated. Cheese curds were salted (2.5%) with NaCl (control) or NaCl supplemented with either TSC or CaCl2 with a constant ionic strength. Casein-bound calcium phosphate decreased upon addition of TSC and increased upon addition of CaCl2. Addition of CaCl2 resulted in increased hardness. Addition of TSC resulted in reduced hardness but more elastic cheeses at high temperatures. The addition of TSC or CaCl2 at salting had a significant effect on cheese rheology and textur...
Source: International Journal of Dairy Technology - October 15, 2009 Category: Nutrition Authors: CIARA A BRICKLEY, JOHN A LUCEY, PAUL L H McSWEENEY Tags: ORIGINAL RESEARCH Source Type: journals

Estimation of sugars in milk by HPLC and its application in detection of adulteration of milk with soymilkEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
A high-performance liquid chromatography method is described for the detection of adulteration of milk with soymilk, based on separation of sugars on NH2 column and their detection by refractive index detector. Sugars were extracted with 20% acetonitrile in the presence of Carrez solutions and quantified. Recovery of added raffinose to soymilk was 96.3%. Owing to relative high concentration of lactose in milk or adulterated milk, lactose peak was very broad and spread to retention time corresponding to sucrose and raffinose. However, stachyose peak remained well separated. Presence of stachyose peak in milk can be used for...
Source: International Journal of Dairy Technology - October 15, 2009 Category: Nutrition Authors: RAJAN SHARMA, YUDHISHTHIR S RAJPUT, POONAM, GAURAV DOGRA, SUDHIR K TOMAR Tags: ORIGINAL RESEARCH Source Type: journals

Physicochemical characteristics and renneting properties of camels' milk: A comparison with goats', ewes' and cows' milksEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
A great variability in physicochemical and microscopic characteristics of individual milk has been observed leading to the presence of differences in kinetics of the renneting reaction and in drainage ability. Furthermore, this study shows that casein concentration, total calcium content and mean diameter of casein micelles are the principal variables explaining the major part of the variation in the renneting properties. Finally, several relationships between coagulation characteristics, drainage ability and some compositional parameters of these kinds of milk were highlighted. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 15, 2009 Category: Nutrition Authors: SALWA BORNAZ, ALI SAHLI, AMIRA ATTALAH, HAMADI ATTIA Tags: ORIGINAL RESEARCH Source Type: journals

Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical–chemical propertiesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Two types of milk, skim milk and non-standardised raw milk, were heat treated using direct heating by instant infusion pasteurisation with treatment temperatures in the range from 72°C to 120°C and with holding times of less than 1 second. Indirect heating by HTST pasteurisation (72°C for 15 seconds) was used for comparison. The inactivation of microorganisms reached at least the same level when using instant infusion pasteurisation compared to HTST pasteurisation. Changes in the physical-chemical properties were observed in the skim milk fractions of instant infusion pasteurised non-standardised milk, whereas for insta...
Source: International Journal of Dairy Technology - October 15, 2009 Category: Nutrition Authors: ANNI B HOUGAARD, MARIANNE HAMMERSHØJ, JANNIE S VESTERGAARD, OLE POULSEN, RICHARD H IPSEN Tags: ORIGINAL RESEARCH Source Type: journals

Probiotic fermented milks: Present and futureEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Milk and dairy products have been part of human nutrition since ancient times, constituting an important part of a balanced diet. Fermented dairy products containing living micro-organisms have traditionally been used to restore gut health, being among the pioneers in functional foods. Such utilization of live micro-organisms forms the basis of the probiotic concept, which constitutes a fast growing market for the development of new products. In this article, we review the current status of fermented milk as a vehicle for delivery of beneficial bacteria and look into future new directions and challenges. (Source: Internati...
Source: International Journal of Dairy Technology - September 17, 2009 Category: Nutrition Authors: BORJA SÁNCHEZ, CLARA G de los REYES-GAVILÁN, ABELARDO MARGOLLES, MIGUEL GUEIMONDE Source Type: journals

Utilization of buttermilk for the preparation of carbonated fruit-flavoured beveragesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study set out to utilize buttermilk to formulate beverages. Various filtration techniques, such as prefiltration and ultrafiltration were used, and orange, mango and pineapple juices were added with a view to making them more nutritious and acceptable organoleptically. Carbonation remarkably improved the sensory characteristics of the beverages, which were found to be more acceptable than the market samples. The beverage containing 12% sugar, 24% pineapple juice and processed by ultrafiltration was adjudged the best compared with other combinations. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - September 14, 2009 Category: Nutrition Authors: MERAJ FATIMA BURHANUDDIN SHAIKH, SATYANARAYAN DAGDULAL RATHI Source Type: journals

Utilisation of buttermilk for the preparation of carbonated fruit-flavoured beveragesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study set out to utilise buttermilk to formulate beverages. Various filtration techniques, such as prefiltration and ultrafiltration were used, and orange, mango and pineapple juices were added with a view to making them more nutritious and acceptable organoleptically. Carbonation remarkably improved the sensory characteristics of the beverages, which were found to be more acceptable than the market samples. The beverage containing 12% sugar, 24% pineapple juice and processed by ultrafiltration was adjudged the best compared with other combinations. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - September 13, 2009 Category: Nutrition Authors: MERAJ FATIMA BURHANUDDIN SHAIKH, SATYANARAYAN DAGDULAL RATHI Tags: ORIGINAL RESEARCH Source Type: journals

The effect of Lallemantia royleana (Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice creamEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study was aimed primarily at determining the suitability of two Iranian sources of hydrocolloid, Balangu seed and palmate-tuber salep (PTS), for the production of ice cream mix. For this purpose, the effect of these gums and carboxymethylcellulose (CMC) on some physicochemical and sensory characteristics of a typical soft ice cream was investigated. In comparison with carboxymethylcellulose, Balangu seed did not make a significant difference (P > 0.05) to most characteristics and could be used as a suitable stabilizer. Although products prepared using only the palmate-tuber salep showed more differences from the corre...
Source: International Journal of Dairy Technology - September 9, 2009 Category: Nutrition Authors: MARYAM BAHRAMPARVAR, MOHAMMAD H HADDAD KHODAPARAST, SEYED M A RAZAVI Source Type: journals

Effects of homogenization conditions on the physical properties of high-fat ice creamEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effect of homogenization pressure on the physical properties of high-fat ice cream was investigated. Nonhomogenized ice cream was hard, with low resistance to meltdown, and ice crystals grew rapidly therein. Fat globule networks were not formed in the nonhomogenized ice cream. The ice cream homogenized at 5 MPa or more was harder and showed a higher resistance to meltdown. Ice crystals in the ice cream homogenized at 5 MPa or more grew slowly. The physical properties of each ice cream varied with homogenizations from 5 to 25 MPa and could be controlled by homogenization pressure. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - August 31, 2009 Category: Nutrition Authors: MAYU TOSAKI, YUTAKA KITAMURA, TAKAAKI SATAKE, TAIJI TSURUTANI Source Type: journals

Effects of homogenisation conditions on the physical properties of high-fat ice creamEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effect of homogenisation pressure on the physical properties of high-fat ice cream was investigated. Nonhomogenised ice cream was hard, with low resistance to meltdown, and ice crystals grew rapidly therein. Fat globule networks were not formed in the nonhomogenised ice cream. The ice cream homogenised at 5 MPa or more was harder and showed a higher resistance to meltdown. Ice crystals in the ice cream homogenised at 5 MPa or more grew slowly. The physical properties of each ice cream varied with homogenisations from 5 to 25 MPa and could be controlled by homogenisation pressure. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - August 30, 2009 Category: Nutrition Authors: MAYU TOSAKI, YUTAKA KITAMURA, TAKAAKI SATAKE, TAIJI TSURUTANI Tags: ORIGINAL RESEARCH Source Type: journals

Stability of β-lactoglobulin/micellar casein mixtures on heating in simulated milk ultrafiltrate at pH 6.0Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The stability of [beta]-lactoglobulin ([beta]-lg)/micellar casein (MC) mixtures was examined on heating at pH 6.0 in increasing levels of lactose-free simulated milk ultrafiltrate (SMUF). Heated [beta]-lg associated with MC to form stable particles (up to 771 nm in size in SMUF × 0.5). Higher levels of SMUF induced reductions in the charge on particles, resulting in greater aggregation and precipitation. Results indicated that the nonthiol-containing [alpha]s1- and [beta]-casein fractions showed greater interaction with [beta]-lg on heating than the thiol-containing fractions ([alpha]s2-casein and [kappa]-casein). Casein ...
Source: International Journal of Dairy Technology - August 21, 2009 Category: Nutrition Authors: JOHN S MOUNSEY, BRENDAN T O'KENNEDY Source Type: journals

The potential of probiotic fermented milk products in reducing risk of antibiotic-associated diarrhoea and Clostridium difficile diseaseEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Currently, the burden of infective antibiotic-associated diarrhoea (AAD) and Clostridium difficile-associated disease (CDAD) is placing considerable strain on health services. The potential of probiotics has been investigated, particularly whether they may help reduce the vulnerability of the elderly to these diseases. Probiotic mechanisms of activity include helping to maintain the normal intestinal microbiota and supporting its ability to resist colonization by pathogens as well as immune modulation. Despite conflicting results from meta-analyses, there is now increasing evidence that certain Lactobacillus probiotic stra...
Source: International Journal of Dairy Technology - August 12, 2009 Category: Nutrition Authors: JONATHAN D N LEWIS, LINDA V THOMAS, WILLIAM WEIR Source Type: journals

Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yogurtEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effects of different cultures and incubation temperatures on the physical properties of low fat yogurts were investigated. The samples were incubated with exopolysaccharide (EPS)-producing and non-EPS-producing cultures at 37, 42 and 45°C. All measured parameters except firmness were influenced by culture type and incubation temperature. Firmness, G' and G" were maximized at 42°C for both cultures. Increased incubation temperature and EPS culture led to a higher water-holding capacity but lower syneresis, G' and G". The EPS treatment incubated at 37°C showed even lower syneresis than non-EPS treatments incubated at ...
Source: International Journal of Dairy Technology - August 3, 2009 Category: Nutrition Authors: HABIB ABBASI, MOHAMMAD EBRAHIMZADEH MOUSAVI, MOHAMMAD REZA EHSANI, ZAHRA EMAM d-jomea, MOHARAM VAZIRI, JAMSHID RAHIMI, SOMAYEH AZIZNIA Source Type: journals

Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurtEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effects of different cultures and incubation temperatures on the physical properties of low fat yoghurts were investigated. The samples were incubated with exopolysaccharide (EPS)-producing and non-EPS-producing cultures at 37, 42 and 45°C. All measured parameters except firmness were influenced by culture type and incubation temperature. Firmness, G' and G" were maximised at 42°C for both cultures. Increased incubation temperature and EPS culture led to a higher water-holding capacity but lower syneresis, G' and G". The EPS treatment incubated at 37°C showed even lower syneresis than non-EPS treatments incubated at...
Source: International Journal of Dairy Technology - August 2, 2009 Category: Nutrition Authors: HABIB ABBASI, MOHAMMAD EBRAHIMZADEH MOUSAVI, MOHAMMAD REZA EHSANI, ZAHRA EMAM d-JOMEA, MOHARAM VAZIRI, JAMSHID RAHIMI, SOMAYEH AZIZNIA Tags: ORIGINAL RESEARCH Source Type: journals

Research on the chemical composition of Saanen goat colostrumEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Changes in chemical composition in Saanen goat colostrum were studied 3, 12, 24, 48, 72, 120 and 168 h after parturition. The concentrations of dry matter, fat, ash, lactose, protein and IgG at 3 h of lactation were 21.23%, 7.73%, 1.57%, 1.93%, 10.24% and 72.01 mg/mL respectively. Saanen goat colostrum contained very high concentrations of Ca, P and Mg, and very low concentrations of Zn, Fe, Cd, As, Pb and Hg. In Saanen goat colostrum, the total concentrations of 17 amino acids and 8 essential amino acids were 5796.6 mg/100 mL and 2567.7 mg/100 mL respectively. The concentrations of saturated fatty acids were 75.21%, and m...
Source: International Journal of Dairy Technology - July 22, 2009 Category: Nutrition Authors: XIAO-YU YANG, JIN-PING CHEN, FU-XIN ZHANG Source Type: journals

An evaluation of methods for inoculating Listeria monocytogenes into butter for microbiological experimentationEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The behaviour of Listeria monocytogenes Scott A was assessed when inoculated into butter using six different methods. The butter was made using a laboratory-scale butter churn to give consistency in the butter ingredients. No increase in count was seen using the 'stab' or 'contact' methods of butter inoculation. No inoculation method was found to be ideal for every inoculation experiment that may be required. However, it was concluded that the 'mix' and 'bead' methods were most appropriate if the 'cream' inoculation method could not be used. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - July 15, 2009 Category: Nutrition Authors: PHILIP A VOYSEY, PATRICIA A ANSLOW, KERRY J BRIDGWATER, BRIGITTE LAVENDER, LEONIE WATSON Source Type: journals

Raw milk and raw milk cheeses as vehicles for infection by Verocytotoxin-producing Escherichia coliEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Raw milk and raw milk cheeses can be a source of food-borne pathogens, including Verocytotoxin (Shiga toxin)-producing Escherichia coli (VTEC/STEC). Outbreaks of VTEC O157: H7 infections have been attributed to the consumption of raw milk and associated dairy products. Although the general prevalence of VTEC O157 in raw milk and raw milk cheeses is low, it can be higher for non-O157 VTEC. The clinical significance of many of these VTEC is unclear, although some are associated with disease. Studies show that E. coli O157 strains can survive the various stages of the cheesemaking process and that raw milk and raw milk cheese...
Source: International Journal of Dairy Technology - July 14, 2009 Category: Nutrition Authors: CHRISTOPHER L BAYLIS Tags: REVIEW Source Type: journals

Dairy Fats and Related ProductsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
(Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - July 12, 2009 Category: Nutrition Authors: D D Muir Tags: BOOK REVIEWS Source Type: journals

Milk Processing and Quality ManagementEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
(Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - July 12, 2009 Category: Nutrition Authors: D D Muir Tags: BOOK REVIEWS Source Type: journals

Properties of cholesterol-reduced ice cream made with cross-linked β-cyclodextrinEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study examined the properties of cholesterol-reduced ice cream stored at [minus]12, [minus]18 and [minus]28°C. Over 90.0% cholesterol was removed, and ice crystal size decreased while viscosity increased as the freezing temperature decreased in the cholesterol-reduced ice cream. The melting time was slightly shorter in the cholesterol-reduced ice cream than in the control. A significant difference was found in the dull colour, and crumbly and unnatural flavour, especially when stored at [minus]28°C, regardless of cross-linked [beta]-cyclodextrin treatment. This study indicated that although some differences were obs...
Source: International Journal of Dairy Technology - July 12, 2009 Category: Nutrition Authors: HYUN-JEE HA, JOUNGJWA AHN, SANG-GI MIN, HAE-SOO KWAK Tags: ORIGINAL RESEARCH Source Type: journals

Investigation of the possible use of probiotics in ice cream manufactureEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study attempted to investigate the possibility of using some types of probiotic bacteria in the production of ice cream and was aimed at making a contribution to the manufacture of new functional foods. For this purpose, different cream levels (5% and 10%) and different strains of probiotic bacteria (Lactobacillus acidophilus, Bifidobacterium bifidum and both) were used in ice cream production to determine their effects on the quality of the ice creams in each group. During storage of 1, 15, 30, 45, 60, 75 and 90 days, L. acidophilus, B. bifidum counts and sensory analyses were performed. The results obtained at the e...
Source: International Journal of Dairy Technology - July 12, 2009 Category: Nutrition Authors: TAMER TURGUT, SONGUL CAKMAKCI Tags: ORIGINAL RESEARCH Source Type: journals

Use of whey and buttermilk based media to obtain biomass of thermophilic LABEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The growth of commercial strains of thermophilic lactic acid bacteria (LAB) was determined in reconstituted dried whey and buttermilk. Kinetic ([mu], /h and g, h) and growth (N, cfu/mL; X, cell yield and IV , percentual variation) parameters were determined using Elliker (streptococci) and MRS (lactobacilli) broths, and a commercial medium as controls. Cheese whey was the least effective substrate for growing streptococci and lactobacilli strains. However, whey and buttermilk with added yeast extract gave the best performance. These media could be efficient and easily available alternatives for producing industrial biomass...
Source: International Journal of Dairy Technology - July 12, 2009 Category: Nutrition Authors: EMILIO VIGLIENGO, JORGE REINHEIMER Tags: ORIGINAL RESEARCH Source Type: journals

Influence of different exopolysaccharide-producing strains on the physicochemical, sensory and syneresis characteristics of reduced-fat stirred yoghurtEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Reduced-fat stirred yoghurts were prepared by using ropy and nonropy exopolysaccharide (EPS)-producing strains or nonexopolysaccharide-producing strains. Yoghurts were evaluated for pH, titrable acidity, acetaldehyde, whey separation, viscosity, EPS concentration, sensory and microbiological analyses. Determinations of these parameters were made at 1, 7, 14 and 21 days of storage. Reduced-fat yoghurts made with EPS+ strains exhibited lower syneresis and acetaldehyde contents, but higher viscosity than those made with the EPS [minus] strain. Physico-chemical results correlated with the sensory results in that panellists sco...
Source: International Journal of Dairy Technology - July 12, 2009 Category: Nutrition Authors: MUTLU B GÜLER-AKIN, M SERDAR AKIN, AZIZ KORKMAZ Tags: ORIGINAL RESEARCH Source Type: journals

Rheological properties of fermented milk produced by a single exopolysaccharide producing Streptococcus thermophilus strain in the presence of added calcium and sucroseEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effect of calcium supplementation, presence of exopolysaccharides (EPS) and sucrose on the texture of low-fat fermented milk was examined. Reconstituted skim milk (14%) was acidified by 2% glucono-[delta]-lactone (GDL) or a single strain, EPS-producing Streptococcus thermophilus, and incubated at 42°C. The levels of calcium and sucrose addition ranged from 0 to 9 mm and 0 to 45 mm respectively. Compared with acidified milk (GDL), fermented milk containing EPS showed different rheological properties in the presence of added calcium and sucrose. Calcium addition reduced gel characteristics: G', K, and the second maximum...
Source: International Journal of Dairy Technology - July 12, 2009 Category: Nutrition Authors: UMI PURWANDARI, TODOR VASILJEVIC Tags: ORIGINAL RESEARCH Source Type: journals

Texture of nonfat yoghurt as influenced by whey protein concentrate and Gum Tragacanth as fat replacersEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Seven batches of nonfat yoghurt stabilized with different concentrations of whey protein concentrate (WPC) and Gum Tragacanth (GT) were produced to study the effects of WPC and GT as fat replacers on the rheological properties of yoghurt. By increasing the WPC up to 15 g/L, storage modulus (G'), loss modulus (G") and complex dynamic viscosity ([eta]*) values were increased and sensory impressions of texture and appearance were improved when compared with the control nonfat yoghurt. Addition of gum above 0.5 g/L led the decrease of G', G", [eta]* and resulted in lower scores for sensory attributes than control nonfat yoghur...
Source: International Journal of Dairy Technology - July 12, 2009 Category: Nutrition Authors: SOMAYEH AZIZNIA, ASGHAR KHOSROWSHAHI, ASHKAN MADADLOU, JAMSHID RAHIMI, HABIB ABBASI Tags: ORIGINAL RESEARCH Source Type: journals

The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4°CEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study investigated the viability of probiotic (Lactobacillus acidophilus LA5, Lactobacillus rhamnosus LBA and Bifidobacterium animalis subsp. lactis BL-04) in milk fermented with Lactobacillus delbrueckii subsp. bulgaricus LB340 and Streptococcus thermophilus TAO (yoghurt [ndash] Y). Each probiotic strain was grown separately in co-culture with Y and in blends of different combinations. Blends affected fermentation time(s), pH and firmness during storage at 4°C. The product made with Y plus B. animalis subsp. lactis and L. rhamnosus had counts of viable cells at the end of shelf life that met the minimum required to ...
Source: International Journal of Dairy Technology - July 12, 2009 Category: Nutrition Authors: DANIELA M SACCARO, ADNAN Y TAMIME, ANA LÚCIA O P S PILLEGGI, MARICÊ N OLIVEIRA Tags: ORIGINAL RESEARCH Source Type: journals

Shelf life of Turkish whey cheese (Lor) under modified atmosphere packagingEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, the shelf life of Lor cheese stored under different atmosphere compositions was assessed and compared. Lor cheeses were held in four different atmospheres containing: vacuum packaging (VP), 40% CO2/60% N2, 60% CO2/40% N2 and 70% CO2/30% N2 (modified atmosphere packaging). Control cheeses were stored in air. All cheese samples were kept in the refrigerator at 4°C for 45 days and investigated for physicochemical, microbiological and sensory properties. The acidity index value was significantly higher ( P < 0.05) in the control and vacuum packaged samples than in those stored for the same period under CO2. Mic...
Source: International Journal of Dairy Technology - July 12, 2009 Category: Nutrition Authors: HASAN TEMİZ, UMUT AYKUT, ABDULKADİR K HURŞİT Tags: ORIGINAL RESEARCH Source Type: journals

Occurrence of coagulase-positive Staphylococci, microbial indicators and physical–chemical characteristics of traditional semihard cheese produced in BrazilEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Coagulase-positive Staphylococci and microbial indicators of the 'Requeijão do Norte', a traditional semihard cheese, were surveyed in Brazil. Coagulase-positive Staphylococci were found in quantities of up to 9.4 log cfu/g. The coagulase gene was detected in isolates physiologically classified as coagulase-negative. The SEB and TSST-1 toxins were detected. Salmonella spp. were not detected. High levels of total and fecal coliforms ([ge] 210 MPN/g) and moulds ([ge] 6.48 log cfu/g) were found in most samples. The values of physical[ndash]chemical parameters and water activity showed the greatest variations. These results s...
Source: International Journal of Dairy Technology - July 12, 2009 Category: Nutrition Authors: FABIANA R. VIANA, AFONSO de L. OLIVEIRA, LUIZ S. CARMO, CARLOS A. ROSA Tags: ORIGINAL RESEARCH Source Type: journals

Occurrence and characterization of Staphylococcus aureus isolated from raw milk for cheesemakingEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Fifty-four samples of raw milk for cheesemaking were tested for the presence of Staphylococcus aureus. Multiplex polymerase chain reactions were performed to identify presumptive isolates and the presence of enterotoxin-coding genes sea-see. The strains were tested for antibiotic resistance. Eighty strains were identified as S. aureus and 31 of these carried one or more enterotoxin genes (sea-see). Resistance to eritromycin, penicillin and ampicillin was widespread among isolates. Staphylococcus aureus in raw milk for cheesemaking may constitute a risk with respect to staphylococcal food poisoning from raw milk products. (...
Source: International Journal of Dairy Technology - July 12, 2009 Category: Nutrition Authors: INGRID BARTOLOMEOLI, MICHELA MAIFRENI, FRANCESCA FRIGO, GIADA URLI, MARILENA MARINO Tags: ORIGINAL RESEARCH Source Type: journals

Behaviour of Listeria monocytogenes inoculated into Minas Frescal cheese made by direct acidification or lactic culture during refrigerated storageEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The behaviour of Listeria monocytogenes Scott A artificially inoculated into Brazilian Minas Frescal cheese manufactured with the addition of a lactic culture or by direct acidification with lactic acid was evaluated at 5 and 10°C for 25 days. In cheese produced with a lactic culture, the counts remained almost unchanged during storage, whereas cheeses produced by direct acidification presented an increase in the counts of 2[ndash]3 log cycles. The profiles of the lactic bacterial counts, associated with those of L. monocytogenes, show a strong influence of the competitive starter culture on the survival of L. monocytogen...
Source: International Journal of Dairy Technology - July 12, 2009 Category: Nutrition Authors: MARIA CARLA M. NALDINI, WALKÍRIA H. VIOTTO, ARNALDO Y. KUAYE Tags: ORIGINAL RESEARCH Source Type: journals

Chemical and sensory properties of cholesterol-reduced processed cheese spreadEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study examines the property changes of cholesterol-reduced processed cheese spread made by cross-linked [beta]-cyclodextrin. Its composition was similar to that of the control and 91.5% of the cholesterol was removed. Total free amino acids content, gumminess and brittleness scores were significantly higher in cholesterol-reduced cheese spread over all storage periods than those in the control. Yellowness, bitterness and elasticity scores were significantly higher, whereas processed flavour and slimy texture were significantly lower in cholesterol-reduced cheese spread. This study indicates that although some differen...
Source: International Journal of Dairy Technology - July 12, 2009 Category: Nutrition Authors: SOO-YUN KIM, EUN-KYUNG HONG, JOUNGJWA AHN, HAE-SOO KWAK Tags: ORIGINAL RESEARCH Source Type: journals

Antioxidant activity of Cheddar cheeses at different stages of ripeningEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The aim of the study was to evaluate the changes in the antioxidant properties of Cheddar cheese at different stages of ripening using different assays: 2, 2'-azinobis (3 ethyl benzothiazoline)-6-sulphonic acid, 2, 2-diphenyl 1, picryl hydrazyl and superoxide radical scavenging activity. Cheddar cheese was prepared with Lactobacillus casei ssp. casei 300 and Lactobacillus paracasei ssp. paracasei 22 and without adjunct cultures. The antioxidant activity of water-soluble extracts of Cheddar cheese was dependent on the ripening period. The changes in the antioxidant activity were related to the rate of formation of soluble p...
Source: International Journal of Dairy Technology - July 12, 2009 Category: Nutrition Authors: APARNA GUPTA, BIMLESH MANN, RAJESH KUMAR, RAM BHAGAT SANGWAN Tags: ORIGINAL RESEARCH Source Type: journals

Characterization of the free fatty acids profile of Pategrás cheese during ripeningEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This work compares the free fatty acids (FFA) profiles of Pategrás cheeses manufactured on the pilot scale, with and without the addition of probiotics. Total and FFA in milks and cheeses, respectively, were similar, indicating a nonselective release during ripening. Lipolysis was lo for control cheeses, but somewhat higher for those made in summer, probably because of an elevated psychrotrophic bacterial development. Probiotic bacteria remained highly viable during ripening and had an influence on FFA profiles. A simple sensory profiling of the cheeses showed no differences in flavour and taste and little evidence of tre...
Source: International Journal of Dairy Technology - July 12, 2009 Category: Nutrition Authors: MARÍA C PEROTTI, DIEGO J MERCANTI, SUSANA M BERNAL, CARLOS A ZALAZAR Tags: ORIGINAL RESEARCH Source Type: journals

A new method to estimate the heat treatment of milk and milk-like systemsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
A new UV[ndash]Vis absorbance spectrum method was proposed to evaluate the heat treatment of milk and milk-like systems. The method was based on the immediate UV absorbance development when heating amino-sugar mixtures, and validated by correlating the absorbance values of milk-like systems, processed at various temperatures and holding times, with furosine content determined using standardized HPLC analysis. The UV method correlated well with the furosine method under mild heating conditions with R2 = 0.9569 ( P < 0.001) and 0.9594 ( P < 0.01) respectively. This method allowed an efficient discrimination of commercial mil...
Source: International Journal of Dairy Technology - July 12, 2009 Category: Nutrition Authors: LIPING SUN, DONGFENG WANG Tags: ORIGINAL RESEARCH Source Type: journals

Alkaline phosphatase activity in pasteurized milk: A quantitative comparison of Fluorophos and colourimetric proceduresEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Fluorophos and colourimetric procedures for alkaline phosphatase (ALP) testing were compared using milk with raw milk additions, purified bovine ALP additions and heat treatments. Repeatability was between 0.9% and 10.1% for Fluorophos, 3.5% and 46.1% for the Aschaffenburg and Mullen (A&M) procedure and 4.4% and 8.8% for the Scharer rapid test. Linearity ( R2) using raw milk addition was 0.96 between Fluorophos and the Scharer procedure. Between the Fluorophos and the A&M procedures, R2 values were 0.98, 0.99 and 0.98 for raw milk additions, bovine ALP additions and heat treatments respectively. Fluorophos showed greater s...
Source: International Journal of Dairy Technology - July 12, 2009 Category: Nutrition Authors: CLARE PAYNE, R ANDREW WILBEY Tags: ORIGINAL RESEARCH Source Type: journals

Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheeseEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Four types of Turkish white cheese with good curd and acid formation properties were produced, one by using commercial starter culture and the other three by using different combinations of isolates from traditional cheese with no starters added. The effects of using these combinations on quality were determined. Starter culture combinations did not influence the chemical properties of cheese significantly. However, one cheese type produced from combinations of isolates of rural cheese was found to be comparable to the samples produced from commercial starter cultures in terms of sensory and microbial quality. This combina...
Source: International Journal of Dairy Technology - June 16, 2009 Category: Nutrition Authors: FULYA KAYAGIL, GURAKAN CANDAN Source Type: journals

A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheeseEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Otlu (herby) cheese, a traditional Turkish dairy product, is commonly made in Eastern Anatolia in Turkey. It is consumed in the various parts of Turkey, especially in the eastern and southeastern parts. Its popularity has been increasing because of industrialization of its production. It is manufactured from raw milk, is salty in taste and has a herby intense aroma because of the added herbs. The unusual processing steps of the cheese are that it is firmly filled in a plastic cheese container and stored under the soil during ripening. The flavour becomes highly acceptable after 3 months of ripening. The most common herbs u...
Source: International Journal of Dairy Technology - June 11, 2009 Category: Nutrition Authors: ZEKAI TARAKCI, HASAN TEMIZ Source Type: journals