Analytical assessment of the intense heat load of whipping cream, coffee cream, and condensed milk at retail in Austria and Germany [0.03%]
奥地利和德国零售市场中鲜奶油、咖啡奶油和炼乳高热量摄入的分析评估
Lisa I Boitz,Helmut K Mayer
Lisa I Boitz
Time temperature integrators (TTIs) are useful tools in estimating the heat load applied on differently processed dairy products. The objective of this study was to analyze and assess three TTIs - lactulose, furosine, and acid-soluble β-la...
Frédéric Daems,Jean-Michel Romnee,Stéphanie Heuskin et al.
Frédéric Daems et al.
This paper provides an update and comprehensive review of the analytical methods used for quantifying isoflavones and their metabolites in cow's milk. Isoflavones are secondary plant metabolites that are similar to 17 β-estradiol in chemic...
Reduction of aerobic and lactic acid bacteria in dairy desludge using an integrated compressed CO2 and ultrasonic process [0.03%]
基于压缩二氧化碳和超声波技术的乳制品污泥中好氧菌及乳酸菌减控研究
Tim W Overton,Tiejun Lu,Narinder Bains et al.
Tim W Overton et al.
Current treatment routes are not suitable to reduce and stabilise bacterial content in some dairy process streams such as separator and bactofuge desludges which currently present a major emission problem faced by dairy producers. In this s...
Crystal fingerprinting: elucidating the crystals of Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind cheeses using powder x-ray diffractometry [0.03%]
结晶指纹识别法：用粉末x射线衍射仪分析切达干酪、帕尔马奶酪、高德干酪和软型洗涤轮洗乳酪的晶体结构
G F Tansman,P S Kindstedt,J M Hughes
G F Tansman
Crystals in cheese may be considered defects or positive features, depending on the variety and mode of production (industrial, artisanal). Powder x-ray diffractometry (PXRD) offers a simple means to identify and resolve complex combination...
Philip Kelleher,James Murphy,Jennifer Mahony et al.
Philip Kelleher et al.
Lactococcal and streptococcal starter strains are crucial ingredients to manufacture fermented dairy products. As commercial starter culture suppliers and dairy producers attempt to overcome issues of phage sensitivity and develop new produ...
Dairy proteins and soy proteins in infant foods nitrogen-to-protein conversion factors [0.03%]
婴儿食品中乳蛋白和豆类蛋白的氮-蛋白质转换系数
J-L Maubois,D Lorient
J-L Maubois
Protein content of any source is classically determined through the analysis of its nitrogen content done for more 100 years by the Kjeldahl method, and the obtained result is multiplied by a number named nitrogen conversion factor (NCF). T...
Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts [0.03%]
牛奶、婴儿配方奶及各类乳制品中的脂质组织结构：技术过程的作用及其潜在影响
Christelle Lopez,Chantal Cauty,Fanny Guyomarc&#x;h
Christelle Lopez
The microstructure of milk fat in processed dairy products is poorly known despite its importance in their functional, sensorial and nutritional properties. However, for the last 10 years, several research groups including our laboratory ha...
New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies [0.03%]
关于丙酸杆菌弗伦德雷希氏亚种表型异质性的新见解表明不应将其划分为不同的亚种
Rosangela de Freitas,Marie-Noelle Madec,Victoria Chuat et al.
Rosangela de Freitas et al.
Propionibacterium freudenreichii is widely used in Swiss-type cheese manufacture, where it contributes to flavour and eye development. It is currently divided into two subspecies, according to the phenotype for lactose fermentation and nitr...
Detection of plant oil addition to cheese by synchronous fluorescence spectroscopy [0.03%]
同步荧光光谱法检测奶粉中掺入植物油
Anna Dankowska,Maria Małecka,Wojciech Kowalewski
Anna Dankowska
The fraudulent addition of plant oils during the manufacturing of hard cheeses is a real issue for the dairy industry. Considering the importance of monitoring adulterations of genuine cheeses, the potential of fluorescence spectroscopy for...
A review of the biology of calcium phosphate sequestration with special reference to milk [0.03%]
关于钙磷生物学吸附的综述，特别侧重于乳汁中的钙磷吸附现象
Samuel Lenton,Tommy Nylander,Susana C M Teixeira et al.
Samuel Lenton et al.
In milk, a stable fluid is formed in which sequestered nanoclusters of calcium phosphate are substructures in casein micelles. As a result, calcium and phosphate concentrations in milk can be far in excess of their solubility. Variations of...