Results 61 to 70 of about 555 (142)
Dissociation and interfacial properties of A1 and A2 variants of β‐CN
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.The functional properties of the A1 and A2 variants of bovine β‐casein, as evaluated on purified proteins isolated from milk by microfiltration, are different, as are their rates of dissociation from casein micelles. This could explain reported differences in functional properties of milk from cows possessing these variants.
Nan Gai +5 more
wiley +1 more source
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.This review explains how thermal and emerging nonthermal technologies reshape casein molecular and micellar structures, modifying their functional behaviour in dairy systems. It clarifies structure–function mechanisms and highlights processing strategies that enhance stability, emulsification, gelation and applicability in modern high‐protein and ...
Ramila Cristiane Rodrigues +5 more
wiley +1 more source
Investigating rennet coagulation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making [PDF]
Journal of Dairy Science, 2017 Highly concentrated micellar casein concentrate (HC-MCC) contains ∼18% casein with ∼70% of whey proteins removed by microfiltration and diafiltration of skim milk, followed by vacuum evaporation for further concentration. When blended with cream, HC-MCC forms recombined concentrated milk (RCM), which could be used as a starting material in cheese ...
Y, Lu, D J, McMahon, A H, Vollmer
openaire +2 more sources
The dairy food matrix and its role in future diets from an Irish perspective: An invited review
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.Dairy contains nutrients important for health across the life course and also has a role in future food systems. Background Dairy foods are a rich source of nutrients such as protein, calcium, iodine and riboflavin, which are important for biological processes and health.
Martina Rooney +2 more
wiley +1 more source
Ultrasonics Sonochemistry, 2018 This work investigated the impact of high intensity ultrasound (HIUS) pretreatment on the functional properties and structural characteristics of micellar casein concentrate (MCC). Microfiltered casein protein retentates were treated with HIUS for 0.5, 1, 2, and 5 min prior to spray drying. The results showed that conductivity, solubility, emulsifying,
Ruihua, Zhang +5 more
openaire +2 more sources
Effects of psychrotrophic counts and somatic cell counts on Mozzarella cheese yield and quality
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.The increase in somatic cell count and psychrotrophic bacteria in raw milk affected mozzarella cheese during 90 days of refrigerated storage. Higher microbial and cellular loads intensified proteolysis, decreased moisture and free oil, weakened the texture and reduced shelf life and industrial yield.
Naiara M Bezerra +9 more
wiley +1 more source
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.This study evaluates the combined effects of citrate and sodium mono‐, di‐ and triphosphates on the colloidal and thermal stability of skim milk, using physicochemical parameters. The results show that specific combinations of chelating salts increase milk resistance to heat‐induced coagulation, reduce the free calcium and maintain the micellar ...
Thaís Lourenço Oliveira +5 more
wiley +1 more source
Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies
Food Frontiers, Volume 7, Issue 2, March 2026.Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad +6 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 3, March 2026.Camel milk contains low lactose, unique casein proteins, high vitamin contents, and diverse bioactive compounds that support metabolic health, immune function, organ protection, gut health, physical development, and brain function. Its benefits are mediated through antioxidant, anti‐inflammatory, insulin‐like effects, and immunomodulatory mechanisms ...
Gudisa Bereda +2 more
wiley +1 more source
Use of High-Protein Milk Preparations in the Production of Probiotic Fresh Cheeses
Polish Journal of Food and Nutrition SciencesThe study on the use of skimmed milk and buttermilk separation products obtained by membrane filtration and the Lactobacillus acidophilus LA-5 probiotic culture in the production of fresh cheeses was undertaken.
Jarosław Kowalik +7 more
doaj +1 more source