Works matching IS 1364727X AND DT 2024 AND VI 77 AND IP 2

Results: 37

Understanding the causes and consequences of variability in the compositional quality of milk.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 272, doi. 10.1111/1471-0307.13087

By:

Rico, Daniel E.

Publication type:

Article

Journal News and Editor's Choice Article for May 2024.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 271, doi. 10.1111/1471-0307.13086

By:

Mullan, Michael

Publication type:

Article

Development of a PMA‐LAMP visual detection assay for viable Cronobacter sakazakii.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 427, doi. 10.1111/1471-0307.13073

By:

Chen, Qiming;
Yu, Yang;
Chen, Xiaodi;
Tu, Fangming;
Wang, Peng;
Huang, Junyi;
Liu, Zhanmin

Publication type:

Article

Silver nanoparticles as colorimetric probe for selective determination of Hg2+ from milk samples with ultrasound‐assisted extraction protocol.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 338, doi. 10.1111/1471-0307.13071

By:

Nikam, Pranali;
Seth, Raman;
Sharma, Rajan

Publication type:

Article

Changes in the structure and functional properties of lactoferrin with different iron saturations before and after simulated high‐temperature short‐time heat treatments.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 575, doi. 10.1111/1471-0307.13070

By:

Wang, Mengqi;
Luo, Wenjing;
Wu, Xinyi;
Zhang, Wanyi;
Li, Hongbo;
Li, Hongjuan;
Yu, Jinghua

Publication type:

Article

Combining UHPLC‐HRMS targeted and suspect screening for a comprehensive analysis of nisin A and its variants in cow milk.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 610, doi. 10.1111/1471-0307.13061

By:

Rocchetti, Gabriele;
Bellassi, Paolo;
Morelli, Lorenzo;
Lucini, Luigi

Publication type:

Article

How can the NaCl content of ripened Fourme d'Ambert cheese be reduced using innovative dry surface salting processes?

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 548, doi. 10.1111/1471-0307.13067

By:

Ferroukhi, Imène;
Dominguez, Jessica;
Bord, Cécile;
Guerinon, Delphine;
Chassard, Christophe;
Mardon, Julie

Publication type:

Article

New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 615, doi. 10.1111/1471-0307.13065

By:

Rocchetti, Gabriele;
Galimberti, Sofia;
Callegari, Maria Luisa;
Lucini, Luigi

Publication type:

Article

Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 324, doi. 10.1111/1471-0307.13064

By:

Liu, Yaxuan;
Gao, Feng;
Xia, Boxue;
Deng, Jie;
Liang, Shuxia;
Wang, Cuina

Publication type:

Article

Establishment of a rapid counting method for lactic acid bacteria and yeast in dairy products.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 415, doi. 10.1111/1471-0307.13063

By:

Li, Yuhui;
Wang, Chunyan;
Wang, Jungang

Publication type:

Article

Uncovering phenotypic changes of luxS‐mediated acid tolerance in Cronobacter malonaticus.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 383, doi. 10.1111/1471-0307.13062

By:

Wang, Yuhang;
Ling, Na;
Li, Zongyang;
Cheng, Bin;
Nie, Zhixiang;
Zeng, Haiyan;
Ye, Yingwang

Publication type:

Article

Abstracts of Papers Presented at the Society of Dairy Technology 80th Anniversary Conference: Digitalisation of Processing in the Dairy industry at University College Cork, Ireland 22/11/23 – 24/11/23.

Published in:: International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 621, doi. 10.1111/1471-0307.13066
Publication type:: Article

Comparison of quality properties of pasteurized milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 540, doi. 10.1111/1471-0307.13060

By:

Darnay, Lívia;
Barkó, Annamária;
Hidas, Karina;
Pataki, Fanni Anna;
Miklós, Gabriella;
Surányi, József;
Laczay, Péter

Publication type:

Article

Qualitative evaluation of factors affecting the undesirable fat emulsion disruption during the processing of high‐fat cream.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 604, doi. 10.1111/1471-0307.13059

By:

Singh, Lovepreet;
Vashisht, Pranav;
Ewonus, Morgan;
Talbot, Henry;
Lierman, Jared;
McCoy, Dan;
Murphy, John;
Christiansen, Steve

Publication type:

Article

Comparison of quality properties of powder milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 532, doi. 10.1111/1471-0307.13058

By:

Darnay, Lívia;
Barkó, Annamária;
Hidas, Karina;
Pataki, Fanni Anna;
Miklós, Gabriella;
Surányi, József;
Laczay, Péter

Publication type:

Article

Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 518, doi. 10.1111/1471-0307.13057

By:

Vargas, Sara A;
Ruiz‐López, Irving Israel;
Amador‐Espejo, Genaro Gustavo;
Ruiz‐Espinosa, Hector

Publication type:

Article

Transcriptome analysis of the response of Lactiplantibacillus plantarumIMAU10120 to infection by phage P2.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 435, doi. 10.1111/1471-0307.13055

By:

Wen, Qiannan;
Lv, Ruirui;
Zhang, Can;
Lian, Weiqi;
Liu, Runze;
Chen, Xia

Publication type:

Article

Occurrence and risk‐related features of Bacillus cereus in fluid milk.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 370, doi. 10.1111/1471-0307.13054

By:

Dai, Hongchao;
Yuan, Lei;
Fan, Luyao;
Yang, Jia;
Jiao, Xinan

Publication type:

Article

Comparative proteomics analysis of whey fractions from Korean mother's milk with different gender babies in the northeast China.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 292, doi. 10.1111/1471-0307.13053

By:

Xia, Boxue;
Lu, Yingcong;
Li, Dan;
Cheng, Jianjun;
Jiang, Shilong;
Guo, Mingruo;
Wang, Cuina

Publication type:

Article

Triglyceride and fatty acid composition of bovine colostrum and transition milk in pasture‐based dairy cows supplemented prepartum with inorganic selenium, organic selenium or rumen‐protected choline.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 559, doi. 10.1111/1471-0307.13051

By:

McDermott, Fionnuala;
Kennedy, Emer;
Drouin, Gaetan;
Brennan, Lorraine;
O'Callaghan, Tom F.;
Egan, Michael;
Hogan, Sean A.

Publication type:

Article

The effect of soluble soybean polysaccharide addition to permeate concentrate on lactose crystallisation, growth and recovery during lactose manufacturing.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 510, doi. 10.1111/1471-0307.13050

By:

Sunkesula, Venkateswarlu;
Salunke, Prafulla;
Metzger, Lloyd E

Publication type:

Article

Characterisation of extracellular vesicles properties and miRNAs profiles in Brown Swiss milk.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 273, doi. 10.1111/1471-0307.13049

By:

Du, Chunmei;
Quan, Suyu;
Ma, Jian;
Yin, Fuquan;
Xu, Mengsi;
Lin, Liuxia;
Zhou, Guangxian;
Wu, Jiang;
Gan, Shangquan

Publication type:

Article

Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 586, doi. 10.1111/1471-0307.13046

By:

Satric, Ana;
Tomasevic, Igor;
Djekic, Ilija;
Pavlovic, Vladimir;
Levic, Steva;
Miocinovic, Jelena

Publication type:

Article

The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek‐style yoghurt.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 477, doi. 10.1111/1471-0307.13047

By:

Murua‐Pagola, Beneranda;
Abadía‐García, Lucía;
Vázquez‐Aguilar, Maria Isabel;
Amaya‐Llano, Silvia L;
Morales‐Sánchez, Eduardo

Publication type:

Article

On‐site rapid detection of Listeria monocytogenes in dairy products using smartphone‐integrated device‐assisted ratiometric fluorescent sensors.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 403, doi. 10.1111/1471-0307.13045

By:

Li, Hui;
Ren, Yuwei;
Jiao, Rui;
Zhang, Xiyan;
Zhao, Wenhua;
Chen, Hanfang;
Zhang, Danfeng;
Shen, Yizhong;
Zhu, Changqing;
Ye, Yingwang

Publication type:

Article

Cross‐linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 465, doi. 10.1111/1471-0307.13044

By:

Güzeler, Nuray;
Özbek, Çağla;
Mert, Hüseyin

Publication type:

Article

Preliminary evaluation of Hyblean Ricotta cheese through seasons, a comparison of the chemical and sensory characteristics.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 450, doi. 10.1111/1471-0307.13043

By:

Mangione, Guido;
Caccamo, Margherita;
La Terra, Kevin;
Marino, Giovanni;
Difalco, Antonio;
Azzaro, Giuseppe;
Belvedere, Giovanni;
Licitra, Giuseppe

Publication type:

Article

Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen‐stored caprine milk.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 313, doi. 10.1111/1471-0307.13042

By:

Kljajevic, Nemanja V.;
Miloradovic, Zorana N.;
Miocinovic, Jelena B.;
Pavlovic, Vladimir B.;
Tomic, Nikola S.;
Jovanovic, Snezana T.

Publication type:

Article

Quality characteristics and nutrient contents of Bactrian camel milk as determined by mid‐infrared spectroscopy.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 304, doi. 10.1111/1471-0307.13041

By:

Li, Yongqing;
Liu, Li;
Fan, Yikai;
Liu, Weihua;
Yang, Qi;
Wen, Wan;
Li, Weiqi;
Hao, Leixiao;
Zou, Huiying;
Xieermaola, Yeerlan;
Cao, Lijun;
Na, Jia;
Wufuer, Gulire;
Wang, Haitong;
Yang, Zhuo;
Chu, Chu;
Hu, Bo;
Abula, Zunongjiang;
Zhang, Shujun

Publication type:

Article

Unravelling the anti‐Staphylococcus aureus mechanisms of Lactiplantibacillus plantarumLP22541 in fermented milk through metabolites production and competitive exclusion.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 358, doi. 10.1111/1471-0307.13040

By:

Shi, Ce;
Chen, Yangyang;
Zhu, Yulin;
Li, Changzhu;
Cui, Haiying;
Lin, Lin

Publication type:

Article

Effect of the addition of milk fat globule membrane materials to the construction of fat globule interface in infant formula.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 497, doi. 10.1111/1471-0307.13039

By:

Wu, Zhengyan;
Zheng, Shan;
Yuan, Xianwei;
Ji, Yanqiao;
Li, Hongbo;
DuoJie, RenQing;
SuoNan, AngDan;
Li, Hongjuan;
Yu, Jinghua

Publication type:

Article

Whey protein‐derived peptides improve blood profile and enhance muscular endurance in mice.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 487, doi. 10.1111/1471-0307.13038

By:

Jung, Da‐Min;
Ki, Woo‐Jin;
Lim, Young‐Soon;
Nam, Myoung‐Soo;
Kim, Kee K.

Publication type:

Article

Minimising bubble‐related fouling: How to improve performance at lower cost and increased product quality—A theoretical proposal for ultra‐high‐temperature processing of milk.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 594, doi. 10.1111/1471-0307.13037

By:

Skoglund, Tomas

Publication type:

Article

Synergistic combination of cryoprotectants improved freeze‐dried survival rate and viable counts of Lactiplantibacillus plantarum.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 348, doi. 10.1111/1471-0307.13035

By:

Ma, Wenlong;
Li, Yinghua;
Kang, Wenli;
Han, Yifeng;
Yin, Boxing;
Yang, Renqin;
Tang, Rongxue;
Pan, Lina;
Wang, Jiaqi;
Li, Wei;
Huang, Yujun;
Gu, Ruixia

Publication type:

Article

The optimisation of processing and storage conditions of lyophilised purslane‐fortified yoghurts by central composite design.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 282, doi. 10.1111/1471-0307.13034

By:

Satkın, Birsu;
Aktas, Ayse Burcu

Publication type:

Article

Issue Information.

Published in:: International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 269, doi. 10.1111/1471-0307.12968
Publication type:: Article

Aflatoxin M1 removal from milk using activated carbon and bentonite combined with lactic acid bacteria cells.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 393, doi. 10.1111/1471-0307.13036

By:

Muaz, Khurram;
Riaz, Muhammad;
Oliveira, Carlos Augusto Fernandes de;
Ismail, Amir;
Akhtar, Saeed;
Nadeem, Habibullah;
Waseem, Shinawar;
Ahmed, Zulfiqar

Publication type:

Article

Works matching IS 1364727X AND DT 2024 AND VI 77 AND IP 2

Understanding the causes and consequences of variability in the compositional quality of milk.

Journal News and Editor's Choice Article for May 2024.

Development of a PMA‐LAMP visual detection assay for viable Cronobacter sakazakii.

Silver nanoparticles as colorimetric probe for selective determination of Hg<sup>2+</sup> from milk samples with ultrasound‐assisted extraction protocol.

Changes in the structure and functional properties of lactoferrin with different iron saturations before and after simulated high‐temperature short‐time heat treatments.

Combining UHPLC‐HRMS targeted and suspect screening for a comprehensive analysis of nisin A and its variants in cow milk.

How can the NaCl content of ripened Fourme d'Ambert cheese be reduced using innovative dry surface salting processes?

New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach.

Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound.

Establishment of a rapid counting method for lactic acid bacteria and yeast in dairy products.

Uncovering phenotypic changes of luxS‐mediated acid tolerance in Cronobacter malonaticus.

Abstracts of Papers Presented at the Society of Dairy Technology 80<sup>th</sup> Anniversary Conference: Digitalisation of Processing in the Dairy industry at University College Cork, Ireland 22/11/23 – 24/11/23.

Comparison of quality properties of pasteurized milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase.

Qualitative evaluation of factors affecting the undesirable fat emulsion disruption during the processing of high‐fat cream.

Comparison of quality properties of powder milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase.

Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production.

Transcriptome analysis of the response of Lactiplantibacillus plantarumIMAU10120 to infection by phage P2.

Occurrence and risk‐related features of Bacillus cereus in fluid milk.

Comparative proteomics analysis of whey fractions from Korean mother's milk with different gender babies in the northeast China.

Triglyceride and fatty acid composition of bovine colostrum and transition milk in pasture‐based dairy cows supplemented prepartum with inorganic selenium, organic selenium or rumen‐protected choline.

The effect of soluble soybean polysaccharide addition to permeate concentrate on lactose crystallisation, growth and recovery during lactose manufacturing.

Characterisation of extracellular vesicles properties and miRNAs profiles in Brown Swiss milk.

Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system.

The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek‐style yoghurt.

On‐site rapid detection of Listeria monocytogenes in dairy products using smartphone‐integrated device‐assisted ratiometric fluorescent sensors.

Cross‐linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme.

Preliminary evaluation of Hyblean Ricotta cheese through seasons, a comparison of the chemical and sensory characteristics.

Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen‐stored caprine milk.

Quality characteristics and nutrient contents of Bactrian camel milk as determined by mid‐infrared spectroscopy.

Unravelling the anti‐Staphylococcus aureus mechanisms of Lactiplantibacillus plantarumLP22541 in fermented milk through metabolites production and competitive exclusion.

Effect of the addition of milk fat globule membrane materials to the construction of fat globule interface in infant formula.

Whey protein‐derived peptides improve blood profile and enhance muscular endurance in mice.

Minimising bubble‐related fouling: How to improve performance at lower cost and increased product quality—A theoretical proposal for ultra‐high‐temperature processing of milk.

Synergistic combination of cryoprotectants improved freeze‐dried survival rate and viable counts of Lactiplantibacillus plantarum.

The optimisation of processing and storage conditions of lyophilised purslane‐fortified yoghurts by central composite design.

Issue Information.

Aflatoxin M<sub>1</sub> removal from milk using activated carbon and bentonite combined with lactic acid bacteria cells.