• Issue

    International Journal of Dairy Technology: Volume 73, Issue 2

    i-iii, 309-467
    May 2020
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Issue Information

Free Access

Issue Information

  • Pages: i-iii
  • First Published: 08 April 2020

Reviews

The Irish dairy industry – Recent history and strategy, current state and future challenges

Paidi Kelly,  Laurence Shalloo,  Michael Wallace,  Pat Dillon, 
  • Pages: 309-323
  • First Published: 07 January 2020

Original Research

The effects of sodium hexametaphosphate addition on the physicochemical properties and microstructure of the milk fat globule membrane (MFGM) in liquid milk after freezing

Dima Atehli,  Fatma Ali,  Jianming Wang, 
  • Pages: 324-332
  • First Published: 08 November 2019

Antioxidant activities of enzymatic-hydrolysed proteins of dromedary (Camelus dromedarius) colostrum

Olfa Oussaief,  Zeineb Jrad,  Isabelle Adt,  Mohamed Dbara,  Touhami Khorchani,  Halima El-Hatmi, 
  • Pages: 333-340
  • First Published: 06 November 2019

Effect of digestive enzymes on the activity of camel-milk insulin

Nagwa H I Abou-Soliman,  Sameh Awad,  Marwa Mohamed Desouky, 
  • Pages: 341-344
  • First Published: 09 January 2020

Characterisation of Staphylococcus aureus strains from milk and goat cheese and evaluation of their inhibition by gallic acid, nisin and velame of the Brazilian caatinga

Anay Priscilla David de Oliveira,  Mateus Matiuzzi da Costa,  Daniel Maia Nogueira,  Francesca Silva Dias, 
  • Pages: 345-356
  • First Published: 15 November 2019

Simultaneous determination of 22 residual steroid hormones in milk by liquid chromatography–tandem mass spectrometry

Shenghua He,  Rongchun Wang,  Wei Wei,  Haiyan Liu,  Ying Ma, 
  • Pages: 357-365
  • First Published: 04 December 2019

Assessment of proteolysis in ultra-high temperature milk using attenuated total reflectance–Fourier transform infrared spectroscopy

Suvartan Ranvir,  Rajan Sharma,  Kamal Gandhi,  Neelam Upadhyay,  Bimlesh Mann, 
  • Pages: 366-375
  • First Published: 02 January 2020
Open Access

Nanosilver in dairy applications – Antimicrobial effects on Streptococcus thermophilus and chemical interactions

Sabrina Braun,  Vladimir Ilberg,  Uwe Blum,  Horst-Christian Langowski, 
  • Pages: 376-383
  • First Published: 09 January 2020

Quality characteristics of kefir as a carrier for probiotic Lactobacillus rhamnosus GG

Sonanki Mitra,  Bikash C. Ghosh, 
  • Pages: 384-391
  • First Published: 04 November 2019

Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties

Oktay Yerlikaya,  Asli Akpinar,  Derya Saygili,  Nural Karagozlu, 
  • Pages: 392-402
  • First Published: 29 October 2019

Evaluation of the effect of fennel (Foeniculum vulgare Mill) essential oil addition on the quality parameters and shelf-life prediction of yoghurt

Souhir Ben Abdesslem,  Olfa Ben Moussa,  Mouna Boulares,  Mounira Elbaz,  Moncef Chouaibi,  Souha Ayachi,  Mnasser Hassouna, 
  • Pages: 403-410
  • First Published: 23 October 2019

Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese

José M Ruvalcaba-Gómez,  Héctor Ruiz-Espinosa,  Ramón I Arteaga-Garibay,  Marlon Rojas-López,  Genaro G Amador-Espejo,  Luis M Anaya-Esparza,  Raúl J Delgado-Macuil, 
  • Pages: 411-420
  • First Published: 11 January 2020

A possible solution to minimise scotta as a food waste: A sports beverage

Erica Tirloni,  Mauro Vasconi,  Patrizia Cattaneo,  Vittorio Moretti,  Federica Bellagamba,  Cristian Bernardi,  Simone Stella, 
  • Pages: 421-428
  • First Published: 11 September 2019

Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: Effect of protein concentration, pH, and heat treatment conditions

Bárbara E Meza,  Daniel A De Piante Vicín,  Fernanda Marino,  Guillermo A Sihufe,  Juan Manuel Peralta,  Susana E Zorrilla, 
  • Pages: 429-436
  • First Published: 15 November 2019

Application of fluorescence spectroscopy for rapid and noninvasive quality determination of yoghurt ice cream using chemometrics

Niaz Muhammad,  Nuzhat Huma,  Amna Sahar,  Muhammad Haseeb Ahmad,  Ubaid ur Rahman,  Muhammad Azam Khan,  Anum Ishaq, 
  • Pages: 437-446
  • First Published: 02 September 2019

Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream

Hossein Mehditabar,  Seyed M A Razavi,  Fatemeh Javidi, 
  • Pages: 447-458
  • First Published: 17 October 2019

Energy-dispersive X-ray fluorescence spectrometry as a tool for the rapid determination of the five major minerals (Na, Mg, K, P and Ca) in skim milk powder

William P McCarthy,  Karen Daly,  Anna Fenelon,  Christine O'Connor,  Noel A McCarthy,  Sean A Hogan,  John T Tobin,  Tom F O'Callaghan, 
  • Pages: 459-467
  • First Published: 10 December 2019