نتائج البحث

Value addition to frozen yoghurt through the use of orange peel solids as flavour adjunct.

• Authors : Adil, Shaikh¹ (AUTHOR) ; Jana, Atanu H² (AUTHOR); Mehta, Bhavbhuti M³ (AUTHOR)

Subjects: *ORANGE peel; *YOGURT; *FRUIT skins

• Source: International Journal of Dairy Technology. May2023, Vol. 76 Issue 2, p371-380. 10p.

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Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt.

• Authors : Nami, Yousef¹ (AUTHOR); Kiani, Amir² (AUTHOR); Elieh‐Ali‐Komi, Daniel² (AUTHOR)

Subjects: *YOGURT; *LEUCONOSTOC mesenteroides; *PROBIOTICS

• Source: International Journal of Dairy Technology. Feb2023, Vol. 76 Issue 1, p138-148. 11p.

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Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review.

• Authors : Cheng, Zeng^1,2 (AUTHOR); O'Sullivan, Maurice G² (AUTHOR); Miao, Song^3,4 (AUTHOR)

Subjects: *DRIED milk; *YOGURT; *BUTTER

• Source: International Journal of Dairy Technology. Nov2022, Vol. 75 Issue 4, p761-790. 30p.

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Detecting cow milk in sheep yoghurt by TaqMan real‐time PCR.

• Authors : Biçer, Yusuf¹ (AUTHOR) ; Sönmez, Gonca² (AUTHOR)

Subjects: *SHEEP milk; *YOGURT; *COWS

• Source: International Journal of Dairy Technology. Nov2022, Vol. 75 Issue 4, p803-808. 6p.

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Effect of sturgeon gelatine hydrolysates and epigallocatechin‐3‐gallate mixtures on technological and rheological properties and viability of probiotics for fat‐free set‐type yoghurt.

• Authors : Piri Gheshlaghi, Shima¹ (AUTHOR); Nikoo, Mehdi² (AUTHOR) ; Regenstein, Joe M.³ (AUTHOR)

Subjects: *RHEOLOGY; *YOGURT; *EPIGALLOCATECHIN gallate

• Source: International Journal of Dairy Technology. May2022, Vol. 75 Issue 2, p380-392. 13p.

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The unusual microbiota of the traditional Bulgarian dairy product Krokmach – A pilot metagenomics study.

Subjects: *LACTOCOCCUS lactis; *NUCLEOTIDE sequencing; *PILOT projects

• Source: International Journal of Dairy Technology. Feb2022, Vol. 75 Issue 1, p139-149. 11p.

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Green coffee polyphenols in formulations of functional yoghurt and their quality attributes.

• Authors : Pimpley, Vaibhavi A^1,2 (AUTHOR); Maity, Supriya¹ (AUTHOR); Murthy, Pushpa S¹ (AUTHOR)

Subjects: *YOGURT; *POLYPHENOLS; *FUNCTIONAL foods

• Source: International Journal of Dairy Technology. Feb2022, Vol. 75 Issue 1, p159-170. 12p.

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Probiotic Ayran development by incorporation of phytosterols and microencapsulated Lactobacillus casei L26 in sodium caseinate–gellan mixture.

• Authors : Ahangari, Hossein¹ (AUTHOR); Yousefi, Mohammad¹ (AUTHOR); Abedi, Reza¹ (AUTHOR)

Subjects: *LACTOBACILLUS casei; *PHYTOSTEROLS; *PROBIOTICS

• Source: International Journal of Dairy Technology. Feb2022, Vol. 75 Issue 1, p150-158. 9p.

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Yogucheeses – Yoghurts fortified with melted cheese: Microstructural, textural and rheological characterisation.

• Authors : Paula Vilela, Tatiana¹ (AUTHOR); Gomes, Ana Maria¹ (AUTHOR); Ferreira, João Paulo¹ (AUTHOR)

Subjects: *YOGURT; *CORNSTARCH; *CHEESE

• Source: International Journal of Dairy Technology. Nov2021, Vol. 74 Issue 4, p689-699. 11p.

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Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage.

• Authors : Bulut, Menekşe^1,2,3 (AUTHOR) ; Tunçtürk, Yusuf⁴ (AUTHOR); Alwazeer, Duried^2,3,5 (AUTHOR)

Subjects: *YOGURT; *PLANT extracts; *FORTIFICATION

• Source: International Journal of Dairy Technology. Nov2021, Vol. 74 Issue 4, p723-736. 14p.

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