Use of Proteolytic Activity of Ficus carica in Milk Coagulation
Book chapter (Peer reviewed)
Hasitha Priyashantha
Department of Molecular Sciences
Faculty of Natural Resources and Agricultural Sciences
Email: Hasi.tvp@slu.se
ORCID: 0000-0003-0190-9075
Publications
2023
Effects of fermenting with Lacticaseibacillus rhamnosus GG on quality attributes and storage stability of buffalo milk yogurt incorporated with bael (Aegle marmelos) fruit pulp
Research article (Peer reviewed)
2022
Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage
Research article (Peer reviewed)
Harnessing the untapped potential of indigenous cow milk in producing set-type yoghurts: case of Thamankaduwa White and Lankan cattle
Research article (Peer reviewed)
Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages
Review article (Peer reviewed)
Milk Coagulation Properties - A Study on Milk Protein Profile of Native and Improved Cattle Breeds Types in Sri Lanka
Research article (Peer reviewed)
2021
The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder
Research article (Peer reviewed)
Understanding the fermentation factors affecting the separability of fermented milk: A model system study
Research article (Peer reviewed)
Graduate student literature review : current understanding of the influence of on-farm factors on bovine raw milk and its suitability for cheesemaking
Review article (Peer reviewed)
“Dawul Kurundu” (Neolitsea involucrate) leaf extract as a natural stabilizer in set-yoghurt: Effect on physicochemical and sensory qualities
Conference abstract (Peer reviewed)
Potential in dairy farming and the way forward
Newspaper article
Path to self-sustaining Sri Lanka’s need for dairying; is it an achievable challenge?
Newspaper article
Isolation, identification and characterization of Lactobacillus species diversity from Meekiri: traditional fermented buffalo milk gels in Sri Lanka
Research article (Peer reviewed)
Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics
Review article (Peer reviewed)
Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese
Research article (Peer reviewed)
Composition and properties of bovine milk: A study from dairy farms in northern Sweden; Part II. Effect of monthly variation
Research article (Peer reviewed)
Composition and properties of bovine milk: A study from dairy farms in northern Sweden; Part I. Effect of dairy farming system
Research article (Peer reviewed)
Variation in raw milk quality : impact on milk coagulation and cheese ripening
Doctoral thesis
Impact of farm type and sampling month on the composition and properties of bovine milk in northern Sweden
Conference abstract
How milk quality is affected by dairy farming system and sampling month
Other publication
Development of a non-destructive tool for quality assurance of cheese ripening
Other publication
Determining the end-date of long-ripening cheese maturation using NIR hyperspectral image modelling: A feasibility study
Research article (Peer reviewed)
Use of natural plant extracts as a novel microbiological quality indicator in raw milk: An alternative for resazurin dye reduction method
Research article (Peer reviewed)
Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt
Research article (Peer reviewed)
2020
Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities
Review article (Peer reviewed)
2550