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Year Number of Results
1947 1
1948 1
1950 1
1951 1
1953 1
1955 1
1957 1
1958 2
1959 2
1960 1
1962 1
1963 2
1964 2
1966 4
1967 1
1968 1
1969 3
1970 2
1971 3
1972 7
1973 2
1974 4
1975 6
1976 5
1977 8
1978 6
1979 11
1980 9
1981 8
1982 11
1983 17
1984 11
1985 11
1986 13
1987 13
1988 17
1989 18
1990 11
1991 9
1992 9
1993 10
1994 6
1995 7
1996 9
1997 8
1998 17
1999 17
2000 17
2001 13
2002 23
2003 15
2004 19
2005 14
2006 10
2007 16
2008 23
2009 23
2010 23
2011 25
2012 21
2013 42
2014 36
2015 45
2016 49
2017 45
2018 38
2019 56
2020 48
2021 49
2022 33
2023 34
2024 14

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957 results

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Page 1
Dry inoculation methods for nonfat milk powder.
Liu S, Xu J, Xie L, Zhu MJ, Tang J. Liu S, et al. J Dairy Sci. 2019 Jan;102(1):77-86. doi: 10.3168/jds.2018-14478. Epub 2018 Nov 15. J Dairy Sci. 2019. PMID: 30447977 Free article.
In this study, we evaluated dry inoculation methods using silicon dioxide (SiO(2)) and a small portion of nonfat milk powder (NFMP) as dry carriers for NFMP. Silicon dioxide was characterized by vapor sorption analysis. ...
In this study, we evaluated dry inoculation methods using silicon dioxide (SiO(2)) and a small portion of nonfat milk powder ( …
Cardiometabolic health benefits of dairy-milk polar lipids.
Bruno RS, Pokala A, Torres-Gonzalez M, Blesso CN. Bruno RS, et al. Nutr Rev. 2021 Dec 8;79(Suppl 2):16-35. doi: 10.1093/nutrit/nuab085. Nutr Rev. 2021. PMID: 34879146 Free PMC article. Review.
Controlled human studies and mechanistic preclinical investigations support that full-fat dairy foods decrease cardiometabolic risk by promoting gut health, reducing inflammation, and managing dyslipidemia. These gut- and systemic-level cardiometabolic benefits are attribu …
Controlled human studies and mechanistic preclinical investigations support that full-fat dairy foods decrease cardiometabolic risk b …
Consumption of nonfat milk results in a less atherogenic lipoprotein profile: a pilot study.
Hidaka H, Takiwaki M, Yamashita M, Kawasaki K, Sugano M, Honda T. Hidaka H, et al. Ann Nutr Metab. 2012;61(2):111-6. doi: 10.1159/000339261. Ann Nutr Metab. 2012. PMID: 22907079 Clinical Trial.
METHODS: Normolipidemic subjects consumed 500 ml of whole milk (whole milk group; n=7) or nonfat milk (nonfat milk group; n=7) every day for 2 weeks. ...CONCLUSIONS: These findings suggest that consumption of nonfat milk, bu …
METHODS: Normolipidemic subjects consumed 500 ml of whole milk (whole milk group; n=7) or nonfat milk (nonfat …
Condensed milk storage and evaporation affect the flavor of nonfat dry milk.
Park CW, Drake M. Park CW, et al. J Dairy Sci. 2016 Dec;99(12):9586-9597. doi: 10.3168/jds.2016-11530. Epub 2016 Oct 19. J Dairy Sci. 2016. PMID: 27771085 Free article.
Unit operations in nonfat dry milk (NFDM) manufacture influence sensory properties, and consequently, its use and acceptance in ingredient applications. ...The objective of this study was to determine the effect of condensed milk storage and milk conce …
Unit operations in nonfat dry milk (NFDM) manufacture influence sensory properties, and consequently, its use and acceptance i …
Differential behavior of Lactobacillus helveticus B1929 and ATCC 15009 on the hydrolysis and angiotensin-I-converting enzyme inhibition activity of fermented ultra-high-temperature milk and nonfat dried milk powder.
Guron GKP, Qi PX, McAnulty MJ, Renye JA Jr, Miller AL, Oest AM, Wickham ED, Harron A. Guron GKP, et al. J Dairy Sci. 2023 Jul;106(7):4502-4515. doi: 10.3168/jds.2022-22842. Epub 2023 May 8. J Dairy Sci. 2023. PMID: 37164857 Free article.
This study aimed to investigate the differences in the proteolytic capacity of Lactobacillus helveticus strains B1929 and ATCC 15009 on the fermentation of commercial ultra-pasteurized (UHT) skim milk and reconstituted nonfat dried milk powder (at a comparabl …
This study aimed to investigate the differences in the proteolytic capacity of Lactobacillus helveticus strains B1929 and ATCC 15009 on the …
The effect of intense pulsed light on the sensory properties of nonfat dry milk.
Kang MW, Chen D, Ruan R, Vickers ZM. Kang MW, et al. J Food Sci. 2021 Sep;86(9):4119-4133. doi: 10.1111/1750-3841.15865. Epub 2021 Aug 12. J Food Sci. 2021. PMID: 34383322
Four exposure times (1, 2, 3, and 4 passes through the IPL chamber) and three initial temperatures (25, 30, and 35) were studied with untreated milk powder as the control. The samples were prepared as both milk powder and reconstituted milk for sensory evalua …
Four exposure times (1, 2, 3, and 4 passes through the IPL chamber) and three initial temperatures (25, 30, and 35) were studied with untrea …
Production and functional evaluation of nonfat dry milk with whey proteins as fibrils.
Rathod G, Beckman S, Amamcharla JK. Rathod G, et al. J Dairy Sci. 2023 Dec;106(12):8479-8492. doi: 10.3168/jds.2023-23599. Epub 2023 Aug 23. J Dairy Sci. 2023. PMID: 37641309 Free article.
Commercial manufacturing of dairy products involves the addition of dairy ingredients (such as nonfat dry milk and milk protein concentrates), as well as nondairy additives (such as gums, stabilizers, emulsifiers, and texture modifiers) to get the best produc …
Commercial manufacturing of dairy products involves the addition of dairy ingredients (such as nonfat dry milk and milk …
Survival and thermal resistance of Salmonella in dry and hydrated nonfat dry milk and whole milk powder during extended storage.
Sekhon AS, Singh A, Unger P, Babb M, Yang Y, Michael M. Sekhon AS, et al. Int J Food Microbiol. 2021 Jan 16;337:108950. doi: 10.1016/j.ijfoodmicro.2020.108950. Epub 2020 Nov 5. Int J Food Microbiol. 2021. PMID: 33212341
This study compared the survivability and the thermal resistance of a 5-serovar Salmonella cocktail in dry and hydrated nonfat dry milk (NFDM) and whole milk powder (WMP) stored for 180 days at ambient temperature (~20 C). ...The milk powders were spra …
This study compared the survivability and the thermal resistance of a 5-serovar Salmonella cocktail in dry and hydrated nonfat dry …
Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk products.
Wilbanks DJ, Lee MR, Rahimi YS, Lucey JA. Wilbanks DJ, et al. J Dairy Sci. 2023 Jan;106(1):61-74. doi: 10.3168/jds.2022-22400. Epub 2022 Nov 7. J Dairy Sci. 2023. PMID: 36357211 Free article.
Yogurts were prepared at 8% protein (wt/wt) from MCI or nonfat dry milk (NDM). The NDM was dispersed in water, and MCI powders were dispersed in water (with either low levels of added lactose to allow fermentation to achieve the target pH, or a high level to match t …
Yogurts were prepared at 8% protein (wt/wt) from MCI or nonfat dry milk (NDM). The NDM was dispersed in water, and MCI powders …
Evaluation of Potential for Butyl and Heptyl Para-Hydroxybenzoate Enhancement of Thermal Inactivation of Cronobacter sakazakii during Rehydration of Powdered Infant Formula and Nonfat Dry Milk.
Gao Z, Ge C, Baker RC, Tikekar RV, Buchanan RL. Gao Z, et al. J Food Prot. 2022 Aug 1;85(8):1133-1141. doi: 10.4315/JFP-22-044. J Food Prot. 2022. PMID: 35588155 Free article.
In the present study, the potential enhancement of thermal inactivation of C. sakazakii by butyl para-hydroxybenzoate (BPB) was evaluated in powdered infant formula (PIF) and nonfat dry milk (NFDM) in dry and rehydrated forms. When PIF was rehydrated with water at d …
In the present study, the potential enhancement of thermal inactivation of C. sakazakii by butyl para-hydroxybenzoate (BPB) was evaluated in …
957 results