The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder

by Dilshani Weragama, Viraj Weerasingha, Lakmini Jayasumana, Jayantha Adikari, Janak K. Vidanarachchi, Hasitha Priyashantha
Published 2021-10-01

Inclusion of Probiotics into Fermented Buffalo (<i>Bubalus bubalis</i>) Milk: An Overview of Challenges and Opportunities

by A.M.N.L. Abesinghe, Hasitha Priyashantha, P.H.P. Prasanna, Maheshika S. Kurukulasuriya, C.S. Ranadheera, J.K. Vidanarachchi
Published 2020-12-01

Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese

by Hasitha Priyashantha, Monika Johansson, Maud Langton, Sabine Sampels, Shishanthi Jayarathna, Mårten Hetta, Karin Hallin Saedén, Annika Höjer, Åse Lundh
Published 2021-06-01

Isolation, identification and characterization of Lactobacillus species diversity from Meekiri: traditional fermented buffalo milk gels in Sri Lanka

by A.M.M.U. Adikari, Hasitha Priyashantha, J.N.K. Disanayaka, D.V. Jayatileka, S.P. Kodithuwakku, J.A.M.S. Jayatilake, J.K. Vidanarachchi
Published 2021-10-01