International Journal of Dairy Technology

Cover image for Vol. 68 Issue 3

Edited By: Dr John Tuohy

Impact Factor: 0.943

ISI Journal Citation Reports © Ranking: 2014: 72/123 (Food Science & Technology)

Online ISSN: 1471-0307

Virtual Issue - Probiotic Dairy Products


Probiotics are an important component of many functional foods and dairy products are ideal vehicles for their assimilation into a healthy diet.  International Journal of Dairy Technology regularly publishes reviews and original research on the topic of Probiotics and this selection will provide an introduction to the wealth of information contained within the journal.  The selection includes a review, an earlier paper setting some basic principles in the development of functional foods with probiotic content, five papers on probiotics in yoghurt, cheese and desserts, and two papers concerned with biochemical and physiological aspects of probiotics.

Review: Functional Milks and Dairy Beverages

Starter cultures employed in the manufacture of biofermented milks

Effect of inulin HP on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage

Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt

Preparation and Properties of Probiotic cheese High in Conjugated Linoleic Acid Content

The influence of probiotic bacteria on the properties of Iranian White cheese

Viability of probiotic micro-organisms (Lactobacillus casei Shirota and Bifidobacterium animalis subspp. lactis) in a milk-based dessert with cranberry sauce

Changes in gastric resistance of Lactobacillus casei in flavoured commercial fermented milks during cold storage.

Effect of probiotic lactobacilli on faecal enzyme and genotoxic activity in human faecal water in the presence of 2-amino-1-methyl-6-phenyl-1H-imidazo[4,5-b]pyridine (PhIP) in vitro

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