International Journal of Dairy Technology

Cover image for Vol. 68 Issue 2

Early View (Online Version of Record published before inclusion in an issue)

Edited By: Dr John Tuohy

Impact Factor: 1.099

ISI Journal Citation Reports © Ranking: 2013: 66/123 (Food Science & Technology)

Online ISSN: 1471-0307


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  1. Original Research

    1. Assessment of beverages made from milk, soya milk and whey using Iranian kefir starter culture

      Farzaneh Abdolmaleki, Mahnaz Mazaheri Assadi and Hamid Akbarirad

      Article first published online: 23 MAY 2015 | DOI: 10.1111/1471-0307.12197

    2. Concentrated whey protein ingredients: A Fourier transformed infrared spectroscopy investigation of thermally induced denaturation

      Ian B O'Loughlin, Phil M Kelly, Brian A Murray, Richard J FitzGerald and Andre Brodkorb

      Article first published online: 22 MAY 2015 | DOI: 10.1111/1471-0307.12239

    3. Isolation and characterisation of lactic acid bacteria strains from raw camel milk for potential use in the production of fermented Tunisian dairy products

      Imen Fguiri, Manel Ziadi, Moufida Atigui, Naziha Ayeb, Samira Arroum, Mouna Assadi and Touhami Khorchani

      Article first published online: 18 MAY 2015 | DOI: 10.1111/1471-0307.12226

  2. Original Articles

    1. Thermal inactivation of tickborne encephalitis virus in milk

      Regine Saier, Gabriele Maier, Zeynep Atamer and Joerg Hinrichs

      Article first published online: 18 MAY 2015 | DOI: 10.1111/1471-0307.12230

  3. Original Research

    1. Approaches to minimise yoghurt syneresis in simulated tzatziki sauce preparation

      Patroklos Vareltzis, Konstantinos Adamopoulos, Efstratios Stavrakakis, Athanasios Stefanakis and Athanasia M. Goula

      Article first published online: 18 MAY 2015 | DOI: 10.1111/1471-0307.12238

  4. Short Communications

  5. Original Research

    1. Isolation and characterisation of a Lactobacillus delbrueckii subsp. bulgaricus mutant with low H+-ATPase activity

      Tong Dan, Yongfu Chen, Xia Chen, Chunling Sun, Xueni Wang, Junguo Wang and Heping Zhang

      Article first published online: 9 MAY 2015 | DOI: 10.1111/1471-0307.12228

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

      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. Temporal variation of milk fat globule diameter, fat and cholesterol content and milk epithelial cell gene expression in dairy cows

      Christian Altenhofer, Wolfgang Holzmüller, Franziska Wolfertstetter, Daniela Wolfschoon Ribeiro, Ulrich Kulozik, Michael W. Pfaffl and Enrique Viturro

      Article first published online: 7 MAY 2015 | DOI: 10.1111/1471-0307.12220

    4. Optimisation of probiotic yoghurt production enriched with phytosterols

      Parinaz Parsa, Mohammad Alizadeh, Mahmoud Rezazad Bari and Ali Akbarian Moghar

      Article first published online: 7 MAY 2015 | DOI: 10.1111/1471-0307.12207

  6. Original Articles

    1. Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome

      Mahshid Jahadi, Kianoush Khosravi-Darani, Mohammad R Ehsani, Mohammad R Mozafari, Ali A Saboury, Alaleh Zoghi and Mehrdad Mohammadi

      Article first published online: 29 APR 2015 | DOI: 10.1111/1471-0307.12212

  7. Original Research

    1. Effect of pH on the formation of serum heat-induced protein aggregates in heated yak milk

      Weiyi Xu, Shenghua He, Ying Ma, Yixin Zhang, Qiming Li, Lifeng Wang and Rongchun Wang

      Article first published online: 20 APR 2015 | DOI: 10.1111/1471-0307.12218

    2. Characterisation and partial purification of an antimutagenic peptide produced by Lactobacillus plantarum JNU 2116

      Jong-Uk Jeong, Minyu Song, Younghoon Kim, Kwang-Hyun Kim, Jaheon Kang and Sejong Oh

      Article first published online: 10 APR 2015 | DOI: 10.1111/1471-0307.12216

    3. Isomaltooligosaccharide increases the Lactobacillus rhamnosus viable count in Cheddar cheese

      Lu Liu, Xiaodong Li, Weiwei Bi, Ling Zhang, Liyuan Ma, Hongjing Ren and Minghao Li

      Article first published online: 18 MAR 2015 | DOI: 10.1111/1471-0307.12201

  8. Short Communications

    1. The effect of blending Jersey and Holstein–Friesian milk on composition and coagulation properties

      Julie Heather Bland, Alistair Steven Grandison and Colette Catherine Fagan

      Article first published online: 18 MAR 2015 | DOI: 10.1111/1471-0307.12222

  9. Original Research

    1. The effect of lowering salt on the physicochemical, microbiological and sensory properties of São João cheese of Pico Island

      Catarina Soares, Ana Luisa Fernando, Benilde Mendes and António P L Martins

      Article first published online: 19 FEB 2015 | DOI: 10.1111/1471-0307.12198

    2. Healthy aspect of low-cholesterol ghee on modulation of lipid profile of rats

      Karuna Meghwal, Vivek Sharma, Darshan Lal, Sumit Arora and Suman Kapila

      Article first published online: 10 FEB 2015 | DOI: 10.1111/1471-0307.12206

    3. Influence of brodifacoum and bromadiolone on growth of yoghurt cultures in milk

      Madhavi H Hathurusinghe and Salam A Ibrahim

      Article first published online: 10 FEB 2015 | DOI: 10.1111/1471-0307.12205

    4. In vitro evaluation of Pediococcus acidilactici NCDC 252 for its probiotic attributes

      Pooja Attri, Drukshakshi Jodha, Dimpi Gandhi, Preeti Chanalia and Suman Dhanda

      Article first published online: 3 FEB 2015 | DOI: 10.1111/1471-0307.12194

    5. Effect of supplementation of brine with calcium on the Feta cheese ripening

      Evangelia Zoidou, Nikolaos Plakas, Dimitra Giannopoulou, Maria Kotoula and Golfo Moatsou

      Article first published online: 26 JAN 2015 | DOI: 10.1111/1471-0307.12199

    6. Detection and quantification of Escherichia coli and Pseudomonas aeruginosa in cow milk by near-infrared spectroscopy

      Fernando Cámara-Martos, Joao Almeida Lopes, Rafael Moreno-Rojas and Fernando Pérez-Rodríguez

      Article first published online: 26 JAN 2015 | DOI: 10.1111/1471-0307.12191

    7. Volatile compounds in pressed ewes' milk cheese with saffron spice (Crocus sativus L.)

      Carmen C. Licón, Manuel Carmona and María Isabel Berruga

      Article first published online: 19 DEC 2014 | DOI: 10.1111/1471-0307.12193

    8. The effect of inulin as a fat replacer on the quality of low-fat ice cream

      Anurag Tiwari, Harish Kumar Sharma, Navneet Kumar and Mandeep Kaur

      Article first published online: 3 NOV 2014 | DOI: 10.1111/1471-0307.12176


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