FSTDESK

Food Science Topic

Dairy Science food science articles

Dairy science articles cover milk components, dairy processing, functional properties, nutrition, and product quality. This topic page groups relevant FSTDESK article pages so readers and crawlers can follow a clear research route.

Milk Fat Globule Membranes for Mental Health across the Human Lifespan visual cover Article 000001 Milk Fat Globule Membranes for Mental Health across the Human Lifespan The milk fat globule membrane (MFGM) contains bioactive proteins, carbohydrates, and lipids. Polar lipids found in the MFGM play a critical role in... Milk Fat Globule Membranes for Mental Health across the Human Lifespan visual cover Article 000006 Milk Fat Globule Membranes for Mental Health across the Human Lifespan Effect of Macro and Microalgae Addition on Nutritional, Physicochemical, Sensorial, and Functional Properties of a Vegetable Cream Emerging Parameters Justifying a Revised Quality Concept for Cow Milk visual cover Article 000008 Emerging Parameters Justifying a Revised Quality Concept for Cow Milk Milk has become a staple food product globally. Traditionally, milk quality assessment has been primarily focused on hygiene and composition to ensure... Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk visual cover Article 000034 Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk Micellar calcium phosphate (MCP) plays an important role in maintaining the structure and stability of the casein micelle and its properties during... Several Feature Extraction Methods Combined with Near-Infrared Spectroscopy for Identifying the Geographical Origins of Milk visual cover Article 000056 Several Feature Extraction Methods Combined with Near-Infrared Spectroscopy for Identifying the Geographical Origins of Milk Milk is a kind of dairy product with high nutritive value. Tracing the origin of milk can uphold the interests of consumers as well as the stability of... Investigation of Freezing and Freeze-Drying for Preserving and Re-Using a Whole Microbial Cheese Community visual cover Article 000068 Investigation of Freezing and Freeze-Drying for Preserving and Re-Using a Whole Microbial Cheese Community Preserving microbial ecosystems obtained from traditional cheese-making processes is crucial to safeguarding the biodiversity of microbial cheese... Sensory profile and consumer perception of plant-based non-dairy milk jellies visual cover Article 000108 Sensory profile and consumer perception of plant-based non-dairy milk jellies This study focused on the organoleptic characteristics and consumers purchasing decision of milk jellies made with lactose-free cow milk and various... Preparation and characterization of starch-based pH indicator films for anthocyanin release visual cover Article 000113 Preparation and characterization of starch-based pH indicator films for anthocyanin release Perishable foods such as fish, chicken, and milk products lose their characteristic freshness over time, signalling the onset of deterioration... The effect of skim milk powder on physical, chemical, and microbiology characteristics of goat milk kefir powder visual cover Article 000118 The effect of skim milk powder on physical, chemical, and microbiology characteristics of goat milk kefir powder This research was to determine the effect of skim milk powder fillers on the physical, chemical, and microbiology of goat Microencapsulation of honey as flavouring agent in milk powder visual cover Article 000120 Microencapsulation of honey as flavouring agent in milk powder Honey is a natural product commonly used in milk powder for flavoring purposes. Currently, honey flavor is added to milk powder in powder form. This... The addition of Citrus aurantium leaves and tomato pomace in the diet of Awassi ewes and the impact on milk composition and matured cheese visual cover Article 000127 The addition of Citrus aurantium leaves and tomato pomace in the diet of Awassi ewes and the impact on milk composition and matured cheese The purpose of this study was to use concentrated feed alternatives with other less expensive feed alternatives in feeding the Awassi ewes and the... Volatile compounds of Croatian cheese in a lamb skin sack prepared from a mixture of goat visual cover Article 000134 Volatile compounds of Croatian cheese in a lamb skin sack prepared from a mixture of goat Volatile aroma compounds are one of the main parameters in consumer choice and acceptance of cheese. The traditional way of making cheese, still... Formulation and evaluation of physical, chemical and sensory properties of instant functional beverage powder containing Pathum Thani fragrance rice, soy protein and milk powder visual cover Article 000145 Formulation and evaluation of physical, chemical and sensory properties of instant functional beverage powder containing Pathum Thani fragrance rice, soy protein and milk powder Formulation and evaluation of physical, chemical and sensory properties of instant functional beverage powder containing Pathum Thani fragrance rice... Development of iron-fortified chocolate milk for preschool children based on sensory acceptability visual cover Article 000154 Development of iron-fortified chocolate milk for preschool children based on sensory acceptability Milk is among the most important foods used in the daily diet of children and maybe a suitable option for fortification with minerals such as iron that... Optimization of the stabilizers and cow milk levels for the production of camel milk-based yogurt using response surface methodology visual cover Article 000163 Optimization of the stabilizers and cow milk levels for the production of camel milk-based yogurt using response surface methodology Camel milk (CML) has been a well-known nourished food among inhabitants of the deserts of different countries (like Saudi Arabia and Egypt) for... Antibacterial effect of Melastoma malabathricum leaves extract against locally isolated bovine mastitis pathogens visual cover Article 000165 Antibacterial effect of Melastoma malabathricum leaves extract against locally isolated bovine mastitis pathogens Mastitis is the most frequently diagnosed disease in dairy cattle and responsible for the major economic losses. To date, antibiotics are the most... Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese visual cover Article 000186 Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese In recent years, the use of natural preservatives in food products has gained significant attention due to their potential health benefits and... The Main Features and Microbiota Diversity of Fermented Camel Milk visual cover Article 000193 The Main Features and Microbiota Diversity of Fermented Camel Milk Fermented camel milk, named shubat in Central Asia, is historically and culturally important because it is mainly consumed by Kazakh people who live not... Probiotic Almond-Fermented Beverages Processed by Ultrasound visual cover Article 000196 Probiotic Almond-Fermented Beverages Processed by Ultrasound Consumer perception of foods processed by emerging technologies has been scarcely studied. This study aimed to evaluate the perception of vegan and... New Insights into Milk and Dairy Products: Quality and Sustainability visual cover Article 000197 New Insights into Milk and Dairy Products: Quality and Sustainability The dairy industry is confronting a major challenge that could profoundly affect its future and its long-standing role as a cornerstone of human... Effect of Milk Protein–Polyphenol Conjugate on the Regulation of GLP-1 Hormone visual cover Article 000208 Effect of Milk Protein–Polyphenol Conjugate on the Regulation of GLP-1 Hormone Modern functional foods are designed to provide health benefits beyond basic nutrition. They are enriched with bioactive ingredients like probiotics... Consumer Perception and Sensory Drivers of Liking of Fortified Oat Milks visual cover Article 000222 Consumer Perception and Sensory Drivers of Liking of Fortified Oat Milks Oat milk was fortified with β-glucan at a level that attains health benefits and protein at a level equivalent to that of cow’s milk. This study aimed... Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt visual cover Article 000226 Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt In this study, we monitored the fermentative process ofVitis viniferaL. leaves (grapevine), spontaneously or promoted bySaccharomyces cerevisiae, in... Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception visual cover Article 000231 Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception In complex emulsions, viscosity or viscosity-associated sensory attributes such as creaminess are important for quality assessment and product...