International Journal of Food Engineering and Technology


Volume 3, Issue 1, June 2019

  • Characterization and Development of Yoghurt from Concentrated Whey

    Abdul Ahid Rashid, Nuzhat Huma, Salman Saeed, Khurram Shahzad, Ishtiaque Ahmad, Ijaz Ahmad, Shaista Nawaz, Muhammad Imran

    Issue: Volume 3, Issue 1, June 2019
    Pages: 1-7
    Received: 12 November 2018
    Accepted: 24 January 2019
    Published: 15 February 2019
    Abstract: Yoghurt is very rich in proteins, mineral, vitamins and other nutrients. Concentrated whey (CW) of buffalo cheddar cheese was used at concentrations of 5, 10, 15, 20, 25 and 30% in buffalo milk to increase the solids with reduction of fat in set yoghurt. These yoghurt samples were compared with control sample for physicochemical characteristics lik... Show More
  • Modern Combined Effect of Concentration of Common Salt and Liquid Smoke on the Microbial Quality of Solar Dried Tilapia

    Felix Adom Telfer, Paul Goddey Gablah, Henry Afealetey, Maxwell Takyi, Gloria Asare

    Issue: Volume 3, Issue 1, June 2019
    Pages: 8-12
    Received: 31 December 2018
    Accepted: 28 March 2019
    Published: 22 April 2019
    Abstract: The nutrition of the people of developing countries is a major public health issue which has challenged Food Scientist to enhance the nutritional quality of preferred and enrichment how to prepare food. Fish is a major source of protein and its harvesting, handling, processing and distribution provide livelihood for millions of people. This researc... Show More