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Inline Determination of the Gel Elastic Modulus During Milk Coagulation Using a Multifiber Optical Probe
From a state-of-the-art point of view, it is currently possible to optically monitor the enzymatic coagulation of milk for real time estimation of...
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Buffalo milk: an essential natural adjuvant
The water buffalo breed known as the Murrah buffalo ( Bubalus bubalis ) is primarily raised for its milk. It is preserved in the Indian states of...
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A2 milk consumption and its health benefits: an update
Milk is a widely consumed nutrient-rich food containing protein variants such as casein A2 and A1. A1 differs from A2 in an amino acid at position 67...
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The detection of goat milk adulteration with cow milk using a combination of voltammetric fingerprints and chemometrics analysis
In this study, a novel analytical approach was developed for detecting and predicting adulteration of goat milk with cow milk using a combination of...
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Effects of the probiotic bacteria on the quality properties of mozzarella cheese produced from different milk
The aim of the study was evaluating the effect of probiotic bacteria on chemical values, texture profile and sensory attributes of Mozzarella cheese...
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The effect of microbial transglutaminase and two different starter cultures on goat milk yogurt
In this study, we produced goat milk yogurts with mTGase (microbial transglutaminase), two different yogurt starter cultures (the non-EPS producer...
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Microbiological Safety of Dairy Products of Individual Producers That Are Not Under the Supervision of Veterinary and Sanitary Inspection in FB&H
Milk products have been utilized by humans for many thousands of years. Food safety begins on the farm and continues through processing and...
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Effect of incorporation of iron–whey protein concentrate (Fe–WPC) conjugate on physicochemical characteristics of dahi (curd)
Dahi samples were prepared from milk incorporated with spray-dried iron–whey protein concentrate (Fe–WPC) conjugate and ferrous sulfate (FeSO 4 ) with...
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Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste
In this study, the denatured whey protein paste (DWPP) was used to improve the texture characterizations of Gouda cheese. Five treatments of cheese...
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The effect of using pomegranate and strawberry juices with red beet puree on the physicochemical, microbial and sensory properties of yoghurt
There is currently a growing interest in creating dairy products fortified with natural fruits containing (phenolic and antioxidant compounds) and...
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Analysis of the State and Possibilities of Development of Geographical Indications for Herzegovina Cheese in Skin Sack
Although it cannot be compared to the most developed European cheese-making countries, cheese-making in Bosnia and Herzegovina has a long tradition....
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Determination of volatile compounds in white brine cheese and ultrafiltered cheese during ripening and shelf-life using nano-adsorbent fibers
In this study, determination of aromatic compounds in cheese samples was performed by headspace solid-phase microextraction (HS-SPME) using a new...
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Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese
Lactococcus lactis subsp. lactis NCCB100539 isolated from an artisanal raw ewe’s milk cheese was evaluated as a potential starter culture in...
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Whey and post-frying oil as substrates in the process of microbial lipids obtaining: a value-added product with nutritional benefits
Yarrowia lipolytica has found many biotechnological applications. The species has a number of regulatory mechanisms to maintain cellular homeostasis,...
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Screening of Lactic Acid Bacteria Strains to Improve the Properties of Non-fat Set Yogurt by in situ EPS Production
Some lactic acid bacteria (LAB) are capable of producing exopolysaccharides (EPS), which can be used in the dairy industry to reduce syneresis and...
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Effect of plant addition and ripening on total phenol content, antioxidant capacity, volatile compounds and sensory properties of kashar cheese
In this study, the effects of the ripening process and fruit powder addition on the physical, chemical, total phenolic content, antioxidant capacity,...
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The use of cold plasma technology in solving the mold problem in Kashar cheese
In this study, the possibilities of using cold plasma technology in solving the mold problem, which is one of the most important problems in Kashar...
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Quantitation of propionic acid in emmental cheese products by direct solvent extraction
Propionic acid (PA) is commonly present in Emmental cheese (EM) with relatively high concentration. Even though PA is allowed as GRAS in the USA, it...
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Changes in textural and sensory characterization of Kodo millet paneer with various coagulants
This study was performed to find out the effect of different types of food-grade acids such as citric acid, tartaric acid, and malic acid, each at 2,...
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Rennet type and microbial transglutaminase in cheese: effect on sensory properties
The aim of this study was to evaluate the combined effect of coagulant type (animal rennet, vegetal rennet, microbial rennet, or recombinant...
