Calcium ion binding to native and heat treated β-lactoglobulin genetic variants

2024-12-1

Comparison of milk-clotting activity measurement using the Berridge's operator-based approach and a proposed digital method

2024-12-1

Effect of kappa-carrageenan inclusion in the stabilizer blend on rheology, texture, and physical properties of high protein ice cream

2024-12-1

Gel properties of curcumin-fortified Lactobacillus helveticus MB2-1 fermented milk and its gastrointestinal digestion in vitro

2024-12-1

Reverse Transcriptase Loop-mediated Isothermal Amplification Assisted with Localized Surface Plasmon Resonance of Gold Nanorods for Viability Assessment of Lactobacillus acidophilus in Yogurt

2024-11-1

Screening and characterization of lactic acid bacteria with antibacterial effect against heat-resistant spore outgrowth of Bacillus sporothermodurans

2024-11-1

Editorial Board

2024-10-1

Food safety challenges in the dairy supply chain in India: controlling risks and developing a structured surveillance system

2024-10-1

Physicochemical properties and stability of milk permeate as influenced by ultrafiltration processing parameters

2024-10-1

Peptidomics and biological activity analysis of in vitro digested Parmigiano Reggiano cheese at different ripening stages

2024-10-1

Impact of ultraviolet C treatment on sensory characteristics, amino acid profile, riboflavin content and toxicological activity of native whey

2024-10-1

Bovine Colostrum: Therapeutic Potential and Clinical Evidence

2024-10-1

Thermosonication: A technique to inactivate the plasmin system in milk

2024-10-1

Differences in development of volatiles and bitter peptides between pre- and post-hydrolysed lactose-free UHT milk during storage

2024-10-1

Effect of homogenisation pressure on the physical characteristics of artificial casein micelles

2024-10-1

The role of microbial coagulants on the physicochemical, proteolysis, microstructure and sensory properties of low-fat Edam cheese manufactured from ultrafiltered buffalo milk

2024-10-1

Component partitioning during microfiltration and diafiltration of whey protein concentrate in the production of whey protein isolate

2024-10-1

Editorial Board

2024-9-14

Differences in the growth, acidification, and proteolytic activities of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus in camel and cow milk fermentation

2024-9-1

Milk without animals – A dairy science perspective

2024-9-1

Astaxanthin and chia oil encapsulated in gel beads: evaluation of the impact of their addition in a commercial yogurt by a consumer-based sensory analysis

2024-9-1

Effect of calcium level of fat-free and full-fat cheese curds on the properties of processed cheese prepared therefrom with different calcium sequestering salts

2024-9-1

Optimisation of dairy-based media using response surface modelling to increase yields of Lacticaseibacillus rhamnosus promoting an enhanced immune response

2024-9-1

Detection of antibacterial peptides in artisanal rennet and evaluation of their antibacterial activity

2024-9-1

Improving sensory quality and properties of stirred high-protein yogurts with a rotor/stator device

2024-9-1

Effects of heat treatments on the stability, antioxidant activity and volatiles of milk and whey ultrafiltration permeates

2024-9-1

Effects of the demineralisation degree on physicochemical, functional, microstructural and powder flow properties of whey powder

2024-9-1

Editorial Board

2024-9-1

Biofunctional, chemical and sensory profile of mature cheese produced with artichoke flower coagulant (Cynara cardunculus L. var scolymus)

2024-9-1

Pheno- and genotypic epidemiological characterization of Staphylococcus aureus isolated from bulk tank milk in Colombia

2024-9-1

Process optimization and characteristics of enzymatically cross-linked and ultrafiltrated whey

2024-9-1

Impact of maturity level and geometric cuts of natural cheese on processed cheese product functionality

2024-9-1

Editorial Board

2024-8-19

Modeling the effects of ripening at refrigeration and ambient temperatures on physic-chemical and microbiological parameters of artisanal Minas cheese

2024-8-3

Ferulic acid improved the yogurt stability through interaction with milk protein

2024-8-2

Quality attributes of whole milk powder processed using ultrasonication and UV-C radiation compared with equivalent thermal treatment

2024-8-1

Comparison of Comprehensive Fatty Acid Profile from different regions in Chinese Human Milk Project (CHMP) study

2024-8-1

Can plant-based cheese alternatives be characterized by methods for dairy cheese? Extending dairy cheese methods to characterize plant-based cheese alternatives

2024-8-1

Rapid Safety Assessment of Reconstituted Infant Formula Using Electrical Impedance Analysis

2024-8-1

The impact of different temperatures on spore count and browning of UHT milk over a long storage period

2024-8-1

Development of an ELISA method to determine adulterated cow milk in camel milk

2024-8-1

Sinapic acid attenuates biofilm formation and virulence factor production in methicillin resistant Staphylococcus aureus (MRSA) isolated from raw camel milk: An in vitro and in silico approach

2024-8-1

Editorial Board

2024-8-1

The cocoon shell-inspired packaging for Mongolian cheese preservation

2024-8-1

Effect of storage temperature on the physicochemical and sensory properties of regular and lactose-reduced low-fat UHT milk

2024-8-1

Physicochemical and functional properties of yoghurt supplemented with bioactive low-molecular-weight casein hydrolysates

2024-8-1

Prevention of Thermal Gelation in Concentrated Whey Protein Isolate Dispersions by Using H2O2 and SHMP

2024-8-1

Inhibitory effects of potassium sorbate and ZnO nanoparticles on Escherichia coli and Staphylococcus aureus in milk-based beverage

2024-8-1

The prevalence, antimicrobial resistance and molecular genetic characteristics of fosfomycin-resistant Klebsiella pneumoniae isolated from raw milk

2024-8-1

A pilot scale study on the effects of various temperature and time conditions on milk quality using direct and indirect heating systems

2024-8-1