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There are 8858 results for: content related to: Effect of fat and non-fat dry matter of milk, and starter type, on the rheological properties of set during the coagulation process

  1. Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt

    International Journal of Dairy Technology

    Volume 67, Issue 4, November 2014, Pages: 495–503, Berrak Delikanli and Tulay Ozcan

    Article first published online : 4 JUL 2014, DOI: 10.1111/1471-0307.12142

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    Use of Bacillus indicus HU36 as a probiotic culture in set-type, recombined nonfat yoghurt production and its effects on quality

    International Journal of Dairy Technology

    Volume 69, Issue 1, February 2016, Pages: 81–88, Sevcan Erşan, Mine Gültekin-Özgüven, İjlal Berktaş, Özlem Erdem, Halide Ezgi Tuna, Gurbuz Gunes and Beraat Özçelik

    Article first published online : 9 MAY 2015, DOI: 10.1111/1471-0307.12221

  3. Effect of γ-aminobutyric acid on the physicochemical, rheological and sensory properties of yoghurt

    International Journal of Dairy Technology

    Volume 68, Issue 4, November 2015, Pages: 503–510, Mingying Liu, Yaosong Wang, Lihua Jiang, Quanming Xia, Yongjun Qiu, Liqiang Fan, Jiachun Zhou and Liming Zhao

    Article first published online : 16 SEP 2015, DOI: 10.1111/1471-0307.12261

  4. The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage

    International Journal of Dairy Technology

    Volume 65, Issue 3, August 2012, Pages: 429–436, MEMNUNE ŞENGÜL, TUBA ERKAYA, MUSTAFA ŞENGÜL and HILAL YILDIZ

    Article first published online : 29 MAR 2012, DOI: 10.1111/j.1471-0307.2012.00838.x

  5. Strained fermented milks – A review of existing legislative provisions, survey of nutritional labelling of commercial products in selected markets and terminology of products in some selected countries

    International Journal of Dairy Technology

    Volume 67, Issue 3, August 2014, Pages: 305–333, Adnan Y Tamime, Michael Hickey and David D Muir

    Article first published online : 16 JUL 2014, DOI: 10.1111/1471-0307.12147

  6. Comparison of the characteristics of set type yoghurt made from ovine milk of different fat content

    International Journal of Food Science & Technology

    Volume 42, Issue 9, September 2007, Pages: 1019–1028, Stelios Kaminarides, Paraskeri Stamou and Theophiles Massouras

    Article first published online : 1 JUN 2007, DOI: 10.1111/j.1365-2621.2006.01320.x

  7. Physiochemical, textural, sensory properties and probiotic survivability of Chinese Laosuan Nai (protein-fortified set yoghurt) using polymerised whey protein as a co-thickening agent

    International Journal of Dairy Technology

    Volume 68, Issue 2, May 2015, Pages: 261–269, Cuina Wang, Feng Gao, Tiehua Zhang, Yulong Wang and Mingruo Guo

    Article first published online : 3 FEB 2015, DOI: 10.1111/1471-0307.12186

  8. Effect of concentrated plum juice on physicochemical and sensory properties of yoghurt made at bench top scale

    International Journal of Dairy Technology

    Volume 67, Issue 1, February 2014, Pages: 123–128, José A Hernández-Herrero and María J Frutos

    Article first published online : 1 OCT 2013, DOI: 10.1111/1471-0307.12101

  9. The effects of carob juice concentrates on the properties of yoghurt

    International Journal of Dairy Technology

    Volume 62, Issue 2, May 2009, Pages: 228–233, AHMET FERIT ATASOY

    Article first published online : 21 MAY 2009, DOI: 10.1111/j.1471-0307.2009.00465.x

  10. A Fractal Approach to Microstructural Changes during the Storage of Yoghurts Prepared with Starter Cultures Producing Exopolysaccharides

    Journal of Texture Studies

    Volume 45, Issue 2, April 2014, Pages: 121–129, Michał Smoczyński and Maria Baranowska

    Article first published online : 13 NOV 2013, DOI: 10.1111/jtxs.12055

  11. Comparison of volatile compounds in yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks

    International Journal of Dairy Technology

    Volume 64, Issue 2, May 2011, Pages: 240–246, TUBA ERKAYA and MUSTAFA ŞENGÜL

    Article first published online : 23 JAN 2011, DOI: 10.1111/j.1471-0307.2010.00655.x

  12. Effect of total milk solid content adjusted by adding ultrafiltered milk retentate on quality of set mango yoghurt

    International Journal of Dairy Technology

    Volume 66, Issue 4, November 2013, Pages: 570–575, Nayana M N K Narayana and Vijay K Gupta

    Article first published online : 9 JUL 2013, DOI: 10.1111/1471-0307.12081

  13. The quality of set-style yoghurt responsible to partial lactose hydrolysis followed by protein cross-linking of the skimmed milk

    International Journal of Dairy Technology

    Volume 68, Issue 3, August 2015, Pages: 427–433, Yan-Ping Han, Miao Fu and Xin-Huai Zhao

    Article first published online : 26 JAN 2015, DOI: 10.1111/1471-0307.12195

  14. Influence of fortification with sodium–calcium caseinate and whey protein concentrate on microbiological, textural and sensory properties of set-type yoghurt

    International Journal of Dairy Technology

    Volume 66, Issue 2, May 2013, Pages: 264–272, GÜlfem Ünal and A Sibel Akalin

    Article first published online : 22 DEC 2012, DOI: 10.1111/1471-0307.12016

  15. The influence of transglutaminase treatment on functional properties of set yoghurt

    International Journal of Dairy Technology

    Volume 63, Issue 1, February 2010, Pages: 86–97, ZERRıN YÜKSEL and YAŞAR K ERDEM

    Article first published online : 2 NOV 2009, DOI: 10.1111/j.1471-0307.2009.00539.x

  16. The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt

    International Journal of Dairy Technology

    Volume 63, Issue 4, November 2010, Pages: 587–592, ŠIMUN ZAMBERLIN, TOMISLAV POGAČIĆ, STJEPAN MAHNET, ŽELJKA GOLEM, JASMINA HAVRANEK and DUBRAVKA SAMARŽIJA

    Article first published online : 18 JUN 2010, DOI: 10.1111/j.1471-0307.2010.00614.x

  17. Designing Processing and Fermentation Conditions for Long-Life Set Yoghurt for Made-in-Transit (MIT) Product

    Journal of Food Process Engineering

    Volume 37, Issue 1, February 2014, Pages: 19–26, M-A-R. Nor-Khaizura, S.H. Flint, O.J. McCarthy, J.S. Palmer, M. Golding and A. Jaworska

    Article first published online : 2 DEC 2013, DOI: 10.1111/jfpe.12055

  18. Effect of packaging materials and dissolved oxygen on the survival of probiotic bacteria in yoghurt

    International Journal of Food Science & Technology

    Volume 39, Issue 6, June 2004, Pages: 605–611, Akshat Talwalkar, Craig W. Miller, Kaila Kailasapathy and Minh H. Nguyen

    Article first published online : 29 APR 2004, DOI: 10.1111/j.1365-2621.2004.00820.x

  19. Production of set yoghurt analogue through replacement of milk fat with canola and sesame oil

    International Journal of Dairy Technology

    Jamshid Farmani, Mahsa Edalatkhah, Ali Motamedzadegan and Mohsen Mardani

    Article first published online : 1 FEB 2016, DOI: 10.1111/1471-0307.12279

  20. β-Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar

    Journal of Food Processing and Preservation

    Volume 38, Issue 3, June 2014, Pages: 1155–1163, Songul Cakmakci, Deren Tahmas-Kahyaoglu, Tuba Erkaya, Kadir Cebi and Ali Adnan Hayaloglu

    Article first published online : 16 APR 2013, DOI: 10.1111/jfpp.12075