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Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt
The impact of added saffron on the characteristics of yoghurt was evaluated during storage. The fat content was lower in the saffron yoghurt. All colour variables were significantly affected by saffron and storage. From the 15th day of storage, bacterial numbers in the saffron yoghurt were higher than those of the control yoghurt. Sensory analysis data suggested that colour, odour and texture impacted consistently on the overall acceptability of the saffron yoghurt. Saffron addition significantly increased polyphenol content and antioxidant activity, providing evidence that the enrichment of natural yoghurt with saffron yi...
Source: International Journal of Dairy Technology - November 13, 2018 Category: Nutrition Authors: Raimondo Gaglio, Carla Gentile, Adriana Bonanno, Lucia Vintaloro, Anna Perrone, Francesca Mazza, Pietro Barbaccia, Luca Settanni, Antonino Di Grigoli Tags: Original Research Source Type: research

Encapsulation in an alginate –goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt
In this work, a new encapsulating matrix, alginate –goats’ milk–inulin, was used to encapsulateBifidobacterium animalis subsp.lactis BB‐12. The addition of inulin resulted in capsules with a compact structure, and a higher probiotic cell count under simulated gastrointestinal conditions and in probiotic goats’ milk yoghurt during refrigerated storage. Encapsulation of the probiotic bacteria led to slower post‐acidificatio n yoghurts. The results of this study showed that the alginate–goats’ milk–inulin matrix has potential to be used as a new encapsulation material to encapsulate probiotics for use in go...
Source: International Journal of Dairy Technology - November 7, 2018 Category: Nutrition Authors: P H Pradeep Prasanna, Dimitris Charalampopoulos Tags: Original Research Source Type: research

Polycyclic aromatic hydrocarbons in milk and dairy products
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 31, 2018 Category: Nutrition Authors: Shabboo Amirdivani, Nasim Khorshidian, Maryam Ghobadi Dana, Reza Mohammadi, Amir M Mortazavian, Simone Lorena Quiterio de Souza, Henrique Barbosa Rocha, Renata Raices Source Type: research

Functional and textural properties of vegetable ‐fibre enriched yoghurt
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 30, 2018 Category: Nutrition Authors: Eda Yildiz, Tulay Ozcan Source Type: research

Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 19, 2018 Category: Nutrition Authors: Huri İlyasoğlu, Fırat Yilmaz Source Type: research

Instructions for Authors
International Journal of Dairy Technology,Volume 71, Issue 4, Page 1024-1024, November 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 10, 2018 Category: Nutrition Source Type: research

Issue Information
International Journal of Dairy Technology,Volume 71, Issue 4, Page i-iii, November 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 10, 2018 Category: Nutrition Source Type: research

Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 9, 2018 Category: Nutrition Authors: Sylwia Chudy, Agnieszka Makowska, Micha ł Piątek, Mirosława Krzywdzińska‐Bartkowiak Source Type: research

Food chain approach to lowering the saturated fat of milk and dairy products
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 8, 2018 Category: Nutrition Authors: Kirsty E Kliem, David J Humphries, Oonagh Markey, ;Dafni Vasilopoulou, Colette C. Fagan, Alistair S Grandison, Kim G Jackson, Susan Todd, D Ian Givens, Julie A Lovegrove Source Type: research

Enzymatic extract from flowers of Algerian spontaneous Cynara cardunculus: Milk ‐clotting properties and use in the manufacture of a Camembert‐type cheese
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 3, 2018 Category: Nutrition Authors: Abdellah Zikiou, Mohammed Nasreddine Zidoune Source Type: research

Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - October 2, 2018 Category: Nutrition Authors: Annamaria Perna, Amalia Simonetti, Emilio Gambacorta Source Type: research

Antimicrobial and antidiabetic potential of synbiotic fermented milk: A functional dairy product
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - September 5, 2018 Category: Nutrition Authors: Afshan Shafi , Haider Naeem Raja , Umar Farooq , Kashif Akram , Zafar Hayat , Ambreen Naz , Hafiz Rehan Nadeem Source Type: research

Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - August 30, 2018 Category: Nutrition Authors: Tulay Ozcan , Saliha Sahin , Arzu Akpinar ‐Bayizit , Lutfiye Yilmaz‐Ersan Source Type: research

Stevia ‐fortified yoghurt: Stability, antioxidant activity and in vitro digestion behaviour
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - August 27, 2018 Category: Nutrition Authors: Mariana Wolff de Carvalho , Nathalia Darminia Aceval Arriola , Stephanie Silva Pinto , Silvani Verruck , Carlise Beddin Fritzen ‐Freire , Elane Schwinden Prudêncio , Renata Dias de Mello Castanho Amboni Source Type: research

Development of an efficient stabiliser mixture for physical stability of nonfat unfizzy doogh
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - August 17, 2018 Category: Nutrition Authors: Elham Khanniri , Mojtaba Yousefi , Nasim Khorshidian , Sara Sohrabvandi , Amir M Mortazavian Source Type: research