Research and Reviews : Journal of Dairy Science and Technology
Volume 2, Issue 2 (2013)
Published
Table of contents
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Effect of Prebiotics on Growth of the Selected Lactobacilli Culture Isolated from Dairy Products
Abstract: Prebiotics beneficially affects the host by selectively stimulating the growth or activity of one or limited number of bacteria such as bifidobacteria, lactobacilli in the colon that can improve the host health. Inulin and gum acacia are the most commonly available prebiotics. The ability of lactobacilli cultures (i.e. Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei) to utilize inulin, gum acacia, honey and fructo-oligosaccharide @ 2% for different time intervals (6, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 2, 2013 · pp. 1–8 Read article
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MALDI-TOF MS: Applications in Dairy and Related Sectors
Abstract: MALDI-TOF MS is a soft ionization technique suitable for analysis of peptides, proteins, glycoproteins, oligosaccharides and oligonucleotides etc. In dairy sector, it can be used to analyze milk proteins, to identify adulteration in milk, isolation of phospholipids, characterization of proteins and enzymes of the microorganisms used in manufacture of cheese and other fermented products. In food industry, it can be used for evaluation and determination of fructo-oligosaccharides, inulins, certain pigments …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 2, 2013 · pp. 19–27 Read article
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Maillard Browning: Pros and Cons in Dairy and Food Industries
Abstract: The Maillard reaction, also known as non-enzymatic browning reaction between reducing sugars and amino groups. This reaction is responsible for the formation of several compounds, called MRP (Maillard Reaction Products) for food products. The Maillard reaction produces undesirable effects during the processing and storage of different liquid foods such as milk or fruit juices whereas for other solid foods the changes are favorable (in the case of bread, breakfast cereals, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 2, 2013 · pp. 9–18 Read article