Recently added articles from Journal of Dairy Science:
An adjuvant-free mouse model to evaluate the allergenicity of milk whey protein
Oct 01, 2009; ... ABSTRACT Milk allergy is the most common type of food allergy in humans with the potential for fatality. An adjuvantfree mouse model would be highly desirable as a preclinical research tool to develop novel hypoallergenic or nonallergenic milk products. Here we describe an adjuvant-free ...
Seasonal variation in the Dutch bovine raw milk composition
Oct 01, 2009; ... ABSTRACT In this study, we determined the detailed composition of and seasonal variation in Dutch dairy milk. Raw milk samples representative of the complete Dutch milk supply were collected weekly from February 2005 until February 2006. Large seasonal variation exists in the ...
The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture
Oct 01, 2009; ... ABSTRACT This study investigated the effects of aging and fat content on the texture of Cheddar cheese, both mechanical and sensory aspects, over a 9-mo aging period. Cheeses of 6, 16, and 33% fat were tested at 0.5, 3, 6, and 9 mo of aging. Cheeses were evaluated by a trained sensory ...
Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates1
Oct 01, 2009; ... ABSTRACT The objectives of this study were to identify and compare the composition, flavor, and volatile components of serum protein concentrate (SPC) and whey protein concentrate (WPC) containing about 34% protein made from the same milk to each other and to commercial 34% WPC from 6 ...
Farm and factory production of goat cheese whey results in distinct chemical composition1
Oct 01, 2009; ... ABSTRACT To analyze differences in fat and protein content in cheese whey (CW) manufactured in cheese-making factories and farms, goat CW samples were obtained from 60 cheese-making farms and 20 cheese factories. Gross composition of samples was analyzed by using an MIRIS device (MIRIS ...