Samantha Kintadjaja REFERENCES
Adamopoulos, K. G., Goula, A. M. and Petropakis, H. J. (2001) ‘Quality control during processing of feta cheese—NIR application’, Journal of Food Composition and Analysis. Elsevier, 14(4), pp. 431–440.
Ahmed, J. et al. (2009) Novel Food Processing: Effects on Rheological and Functional Properties.
Van Aken, G. A., Vingerhoeds, M. H. and De Wijk, R. A. (2011) ‘Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity’, Food Hydrocolloids. Elsevier, 25(4), pp. 789–796.
Alam, T. and Saha, N. (2016) ‘Influence of Modified Atmosphere Packaging (MAP) on textural properties of Mozzarella cheese during refrigeration storage’, Journal of dairying, foods & home sciences.
Albert, C. M. et al. (1998) ‘Fish consumption and risk of sudden cardiac death’, Jama. American Medical Association, 279(1), pp. 23–28.
Alvane (2016) Omega-3 fatty acids and milk.
Arts, M. T., Ackman, R. G. and Holub, B. J. (2001) ‘“ Essential fatty acids” in aquatic ecosystems: a crucial link between diet and human health and evolution’, Canadian Journal of Fisheries and Aquatic Sciences. NRC Research Press, 58(1), pp. 122–137.
Aryal, S. (2019) Milk Pasteurization- Methods, Steps, Significance.
Aursand, M. et al. (1994) ‘Lipid distribution and composition of commercially farmed atlantic salmon (salmosalar)’, Journal of the Science of Food and Agriculture. Wiley Online Library, 64(2), pp. 239–248.
Ayu, D. (2020) Mengenal Makanan Fortifikasi dan Manfaatnya Bagi Kesehatan.
Samantha Kintadjaja Available at: https://hellosehat.com/hidup-sehat/nutrisi/makanan- fortifikasi/.
Bakirci, S. et al. (2017) ‘The effect of pumpkin fibre on quality and storage stability of reduced‐fat set‐type yogurt’, International Journal of Food Science &
Technology. Wiley Online Library, 52(1), pp. 180–187.
Bakry, A. M. et al. (2016) ‘Microencapsulation of oils: A comprehensive review of benefits, techniques, and applications’, Comprehensive reviews in food science and food safety. Wiley Online Library, 15(1), pp. 143–182.
Bakry, A. M., Chen, Y. Q. and Liang, L. (2019) ‘Developing a mint yogurt enriched with omega‐3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics’, Journal of Food Processing and Preservation. Wiley Online Library, 43(12), p. e14287.
Barrantes, E. et al. (1996) ‘The manufacture of set-type natural yoghurt containing different oils—1. Compositional quality, microbiological evaluation and sensory properties’, International Dairy Journal. Elsevier, 6(8–9), pp. 811–826.
Belin, R. J. et al. (2011) ‘Fish intake and the risk of incident heart failure: the Women’s Health Initiative’, Circulation: Heart Failure. Am Heart Assoc, 4(4), pp.
404–413.
Bellefonds, C. De (2018) ‘Is Yogurt Actually Good For You?’
Bere, E. (2007) ‘Wild berries: a good source of omega-3’, European journal of clinical nutrition. Nature Publishing Group, 61(3), pp. 431–433.
Bermúdez-Aguirre, D. and Barbosa-Cánovas, G. V (2011) ‘Quality of selected cheeses fortified with vegetable and animal sources of omega-3’, LWT-Food Science and Technology. Elsevier, 44(7), pp. 1577–1584.
Bermúdez-Aguirre, D. and Barbosa-Cánovas, G. V (2012) ‘Fortification of queso fresco, cheddar and mozzarella cheese using selected sources of omega-3 and some nonthermal approaches’, Food Chemistry. Elsevier, 133(3), pp. 787–797.
Van Blarigan, E. et al. (2017) ‘Long-chain omega-3 fatty acid and fish intake after
Samantha Kintadjaja colon cancer diagnosis and disease-free, recurrence-free, and overall survival in
CALGB 89803 (Alliance).’ American Society of Clinical Oncology.
Budge, S. M. et al. (2002) ‘Among-and within-species variability in fatty acid signatures of marine fish and invertebrates on the Scotian Shelf, Georges Bank, and southern Gulf of St. Lawrence’, Canadian Journal of Fisheries and Aquatic
Sciences. NRC Research Press, 59(5), pp. 886–898.
Calligaris, S. et al. (2015) ‘Cheese fortification using saturated monoglyceride self‐assembly structures as carrier of omega‐3 fatty acids’, International journal of food science & technology. Wiley Online Library, 50(9), pp. 2129–2134.
Campina, F. (2017) Nutrients in Yoghurt. Available at:
https://www.frieslandcampinainstitute.com/uk/dairy/yoghurt/nutrients- in-yoghurt/.
Carney, R. M. et al. (2016) ‘Baseline Blood Levels of Omega-3 and Depression Remission’, The Journal of Clinical Psychiatry, 77(2).
Castello (2020) A World of Cheese.
CFH (no date) SALT IN CHEESEMAKING. Available at:
https://www.culturesforhealth.com/learn/cheese/salt- in-cheesemaking/.
Chee, C. P. et al. (2005) ‘Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion’, Journal of dairy research.
Cambridge University Press, 72(3), pp. 311–316.
Cheng, J. et al. (2017) ‘Physiochemical, texture properties, and the microstructure of set yogurt using whey protein–sodium tripolyphosphate aggregates as thickening agents’, Journal of the Science of Food and Agriculture. Wiley Online Library, 97(9), pp. 2819–2825.
Coates, W. (2013) ‘ALA Sources—Plants, Seeds, and Nuts’, in Omega-6/3 Fatty Acids. Springer, pp. 309–316.
Colussi, G. et al. (2016) ‘Impact of omega-3 polyunsaturated fatty acids on vascular function and blood pressure: relevance for cardiovascular outcomes’, Nutrition,
Samantha Kintadjaja Metabilism, Cardiovascular Disease.
Copeman, L. A. and Parrish, C. C. (2004) ‘Lipids classes, fatty acids, and sterols in seafood from Gilbert Bay, Southern Labrador’, Journal of Agricultural and Food Chemistry. ACS Publications, 52(15), pp. 4872–4881.
Cudmore, D. (2020) The Best Vegan Omega 3 Supplement of 2020 [Review].
Dal Bello, B. et al. (2015) ‘Healthy yogurt fortified with n-3 fatty acids from vegetable sources’, Journal of Dairy Science. Elsevier, 98(12), pp. 8375–8385.
Dal Bello, B. et al. (2017) ‘Fresh cheese as a vehicle for polyunsaturated fatty acids integration: effect on physico-chemical, microbiological and sensory characteristics’, International journal of food sciences and nutrition. Taylor & Francis, 68(7), pp.
800–810.
Daniells, S. (2010) Omega-3: ALA intakes enough for EPA/DHA levels for non-fish eaters?
Davies (2011) Six secrets to buying good cheese.
Davis, B. (2010) Vegetarian’s Challenge — Optimizing Essential Fatty Acid Status.
Dicenso, B. (2016) The 10 Types of Yogurt You Need to Know About.
DSM, N. (2016) ‘Map Highlights Issue of Global Omega-3 Deficiency’, Rodman Media Corp. Available at:
https://www.nutraceuticalsworld.com/contents/view_breaking- news/2016-06- 21/map-highlights- issue-of- global-omega-3-deficiency/.
Estrada, J. D. et al. (2011) ‘Developing a strawberry yogurt fortified with marine fish oil’, Journal of dairy science. Elsevier, 94(12), pp. 5760–5769.
Fajar, K. Al (2019) Omega 3, 6, dan 9: Apa Bedanya, dan Apa Manfaatnya Bagi Tubuh?, helloSEHAT.
Farbod, F. et al. (2015) ‘Effects of storage time on compositional, micro-structural, rheological and sensory properties of low fat Iranian UF-Feta cheese fortified with
Samantha Kintadjaja fish oil or fish oil powder’, Journal of food science and technology. Springer, 52(3), pp. 1372–1382.
Farsi, P. F. et al. (2014) ‘Effects of supplementation with omega-3 on insulin sensitivity and non-esterified free fatty acid (NEFA) in type 2 diabetic patients’, Arquivos Brasileiros de Endocrinologia & Metabologia. SciELO Brasil, 58(4), pp.
335–340.
FDA (2014) Water Activity (aw) in Foods.
Flood, A. (2016) Understanding the Flavor of Food.
Fritzen-Freire, C. B. et al. (2013) ‘Effect of microencapsulation on survival of Bifidobacterium BB-12 exposed to simulated gastrointestinal conditions and heat treatments’, LWT-Food Science and Technology. Elsevier, 50(1), pp. 39–44.
Gahruie, H. H. et al. (2015) ‘Scientific and technical aspects of yogurt fortification:
A review’, Food Science and Human Wellness. Elsevier, 4(1), pp. 1–8.
Ghorbanzade, T. et al. (2017) ‘Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt’, Food chemistry. Elsevier, 216, pp. 146–152.
Gianotti, A. et al. (2009) ‘Effect of acidic conditions on fatty acid composition and membrane fluidity of Escherichia coli strains isolated from Crescenza cheese’, Annals of Microbiology.
de Goede, J. et al. (2010) ‘Marine (n-3) fatty acids, fish consumption, and the 10- year risk of fatal and nonfatal coronary heart disease in a large population of Dutch adults with low fish intake’, The Journal of nutrition. Oxford University Press, 140(5), pp. 1023–1028.
Gould, J. F. et al. (2017) ‘Seven-Year Follow-up of Children Born to Women in a Randomized Trial of Prenatal DHA Supplementation’, American Medical
Association, 317(11), p. 1173.
Goyal, A. et al. (2017) ‘Oxidative stability of alpha‐linolenic acid (ω‐3) in flaxseed oil microcapsules fortified market milk’, International Journal of Dairy Technology.
Samantha Kintadjaja Wiley Online Library, 70(2), pp. 188–196.
Harvard, T. C. (2019) Types of Fats. Available at:
https://www.hsph.harvard.edu/nutritionsource/what-should- you-eat/fats-and- cholesterol/types-of- fat/.
Harvard, T. C. (2020) Omega-3 Fatty Acids: An Essential Contribution. Available at:
https://www.hsph.harvard.edu/nutritionsource/what-should- you-eat/fats-and- cholesterol/types-of- fat/omega-3-fats/.
Harvey, M. (2018) Asia’s Fast-Moving Cheese Markets.
Henry, B. (2019) The Application of Flavor in Food Processing.
Hjalmarsdottir, F. (2019) The 3 Most Important Types of Omega-3 Fatty Acids.
Available at: https://www.healthline.com/nutrition/3-types-of-omega-3.
Hooper, C. et al. (2017) ‘Cognitive changes with omega-3 polyunsaturated fatty acids in non-demented older adults with low omega-3 index’, The Journal of Nutrition Health & Aging, 21(9), pp. 988–993.
Horn, A. F. et al. (2012) ‘Addition of fish oil to cream cheese affects lipid oxidation, sensory stability and microstructure’, Agriculture. Molecular Diversity Preservation International, 2(4), pp. 359–375.
Hu, F. B. et al. (2002) ‘Fish and omega-3 fatty acid intake and risk of coronary heart disease in women’, Jama. American Medical Association, 287(14), pp. 1815–1821.
Hughes, B. H. et al. (2012) ‘Fish oil fortification of soft goat cheese’, Journal of food science. Wiley Online Library, 77(2), pp. S128–S133.
Innes, J. K. and Calder, P. C. (2020) ‘Marine Omega-3 (N-3) Fatty Acids for Cardiovascular Health: An Update for 2020’, International Journal of Molecular Science, 21(4), p. 1362.
Jalal, H. et al. (2016) ‘Fortification of dairy products: A Review’, World Journal of Biology and Medical Sciences, 3(1), pp. 23–35.
Samantha Kintadjaja Järvinen, R. et al. (2006) ‘Intake of fish and long-chain n− 3 fatty acids and the risk of coronary heart mortality in men and women’, British Journal of Nutrition.
Cambridge University Press, 95(4), pp. 824–829.
Johnson, E. J. et al. (2008) ‘Cognitive findings of an exploratory trial of
docosahexaenoic acid and lutein supplementation in older women’, Nutritional Neuroscience, 11(2), pp. 75–83.
Kato, I. et al. (1997) ‘Prospective study of diet and female colorectal cancer: The New York university women’s health study’, Nutrition and Cancer, 28(3), pp. 276–
281.
Kolanowski, W. et al. (2007) ‘Sensory assessment of microencapsulated fish oil powder’, Journal of the American Oil Chemists’ Society. Wiley Online Library, 84(1), pp. 37–45.
Kolanowski, W. and WeiXbrodt, J. (2007) ‘Sensory quality of dairy products fortified with fish oil’, Science Direct.
Let, M. B., Jacobsen, C. and Meyer, A. S. (2005) ‘Sensory stability and oxidation of fish oil enriched milk is affected by milk storage temperature and oil quality’,
International Dairy Journal. Elsevier, 15(2), pp. 173–182.
Let, M. B., Jacobsen, C. and Meyer, A. S. (2007) ‘Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil’, Journal of agricultural and food chemistry. ACS Publications, 55(19), pp. 7802–7809.
Lohmann, P. (no date) Milk and Dairy Products.
Lopez, L. B., Silverstein, D. K. and Connor, E. B. (2011) ‘HIgh dietary and plasma levels of the omega-3 fatty acid docosahexaenoic acid are associated with decreased dementia risk: the rancho bernardo study’, The Journal of Nutrition Health & Aging, 15(1), pp. 25–31.
Lotha, G. (2018) Milk.
LRGD (2020) “Goatyness”: Why Does Chèvre Get Such a Bad Rap?
Samantha Kintadjaja Lundin, J. et al. (2015) The Production Cheddar Cheese.
Marand, Mahsa Ardabilchi et al. (2020) ‘Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sensory properties’, Powder Technology. Elsevier, 359, pp. 76–84.
Martín‐Diana, A. B. et al. (2004) ‘Effect of milk fat replacement by polyunsaturated fatty acids on the microbiological, rheological and sensorial properties of fermented milks’, Journal of the Science of Food and Agriculture. Wiley Online Library, 84(12), pp. 1599–1605.
Martini, S. et al. (2009) ‘Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: Effect on off-flavor generation’, Food Science.
Mehra, A. (2018) Cheesonomics - World Economy of the Cheese Industry.
Meidiana, C. (2019) OPTIMIZATION OF CANDLENUT OIL ENCAPSULATION BY USING SODIUM CASEINATE AND WHEY PROTEIN ISOLATE WITH FREEZE DRYING METHOD. Swiss German University.
Meier, J. (2019) All About Rennet and Its Role in Cheesemaking.
Méndez, G. et al. (2011) ‘Brucella melitensis Survival During Manufacture of Ripened Goat Cheese at Two Temperatures’, Foodborne Pathogens & Disease.
Mozaffarian, D. and Wu, J. H. Y. (2011) ‘Omega-3 fatty acids and cardiovascular disease: effects on risk factors, molecular pathways, and clinical events’, Journal of the American College of Cardiology. Journal of the American College of Cardiology, 58(20), pp. 2047–2067.
MQIP (2017a) Milk Facts: Cheese Production. Available at:
http://www.milkfacts.info/Milk Processing/Cheese Production.htm.
MQIP (2017b) Milk Facts: Yoghurt Production. Available at:
http://www.milkfacts.info/Milk Processing/Yogurt Production.htm.
Nagarajappa, V. and Battula, S. N. (2017) ‘Effect of fortification of milk with
Samantha Kintadjaja omega‐3 fatty acids, phytosterols and soluble fibre on the sensory, physicoche mical and microbiological properties of milk’, Journal of the Science of Food and
Agriculture. Wiley Online Library, 97(12), pp. 4160–4168.
NECM (2020) Making and Using Salt Brine.
NI (2020) A WORLD FREE FROM HIDDEN HUNGER, Nutrition Health. Available at: https://www.nutritionintl.org/what-we-do/by-programs/fortification/.
NIH (2019) Omega-3 Fatty Acids, National Institute of Health. Available at:
https://ods.od.nih.gov/factsheets/Omega3FattyAcids-HealthProfessional/.
Nora et al. (2017) ‘Nutritional Aspects of Cheese’.
NPD (2010) Top Growing Snack For Kids.
Nurk, E. et al. (2007) ‘Cognitive performance among the elderly and dietary fish intake: the Hordaland Health Study’, American Journal of Clinical Nutrition, 86(5), pp. 1470–1478.
OECD/FAO (2017) OECD-FAO Agricultural Outlook 2017-2026. Available at:
http://www.fao.org/3/a-i7465e.pdf.
Olson, D. and Aryana, K. J. (2017) ‘Omega-3 polyunsaturated fatty acids added to yogurt’, in Yogurt in Health and Disease Prevention. Elsevier, pp. 135–149.
Palawan, T. (2018) Types of Yoghurt. Available at:
https://www.ttnpalawan.com/blogs/news/types-of- yogurt.
PCM (no date) ‘SET, STIRRED & DRINKING YOGHURT - PLF*’.
PEA (2019) Milk Pasteurization Process.
Pierre (no date) French Cheese: facts and figure.
Preben, M. (2014) World Cheese Marker 2000 - 2020.
Rajaram, S. (2014) ‘Health benefits of plant-derived α-linolenic acid’, The American
Samantha Kintadjaja journal of clinical nutrition. Oxford University Press, 100(suppl_1), pp. 443S-448S.
Rauch, B. et al. (2010) ‘OMEGA, a randomized, placebo-controlled trial to test the effect of highly purified omega-3 fatty acids on top of modern guideline-adjusted therapy after myocardial infarction’, Circulation. Am Heart Assoc, 122(21), pp.
2152–2159.
Ravinder, A. R. (2016) The Scope of Fortifying Dairy Product, Natural Product Insider.
RBS (2006) The Effect of Heat.
Renuka, V., Ramasamy, D. and Kumar, D. (2016) ‘Fortification of Omega-3 Fatty Acids In Processed Cheese Spread’, Science.
Rice, S. M. et al. (2014) ‘Youth depression alleviation: the Fish Oil Youth Depression Study (YoDA-F): A randomized, double-blind, placebo-controlled treatment trial’, Early Intervention in Psychiatry.
Rognlien, M. et al. (2012) ‘Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids’, Journal of dairy science. Elsevier, 95(4), pp. 1690–1698.
Romagna, E. (2008) ‘Effect of n-3 polyunsaturated fatty acids in patients with chronic heart failure (the GISSI-HF trial): a randomised, double-blind, placebo- controlled trial’.
Serfert, Y., Drusch, S. and Schwarz, K. (2010) ‘Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil’, Food Chemistry.
Elsevier, 123(4), pp. 968–975.
Shahidi, F. and Ambigaipalan, P. (2018) ‘Omega-3 polyunsaturated fatty acids and their health benefits’, Annual review of food science and technology. Annual Reviews, 9, pp. 345–381.
Shahidi, F. and Miraliakbari, H. (2006) ‘Marine oils: compositional characteristics and health effects’, NUTRACEUTICAL SCIENCE AND TECHNOLOGY. MARCEL
Samantha Kintadjaja DEKKER, 5, p. 227.
Shahidi, F. and Zhong, Y. (2005) ‘Lipid oxidation: measurement methods’, Bailey’s industrial oil and fat products. Wiley Online Library.
Siger, A. et al. (2017) ‘Physicochemical characteristics of the cold-pressed oil obtained from seeds of Fagus sylvatica L.’, Food chemistry. Elsevier, 225, pp. 239–
245.
Springe (2020) Dairy Processing: Advanced Research to Applications.
Sridharan, A. (2019) Omega-3 fats and plant based sources of ALA.
Statista (2020) Annual consumption of fluid cow milk worldwide in 2019, by country.
Stevens, L. J. et al. (1996) ‘Omega-3 fatty acids in boys with behavior, learning, and health problems’, Physiology & Behavior, 59(4–5).
Streppel, M. T. et al. (2008) ‘Long-term fish consumption and n-3 fatty acid intake in relation to (sudden) coronary heart disease death: the Zutphen study’, European heart journal. Oxford University Press, 29(16), pp. 2024–2030.
Su, K.-P. et al. (2014) ‘Omega-3 Fatty Acids in the Prevention of Interferon-Alpha- Induced Depression: Results from a Randomized, Controlled Trial’, Biological Psychiatry, 76(7), pp. 559–566.
Takezaki, T. et al. (2003) ‘Diet and Lung Cancer Risk From a 14-Year Population- Based Prospective Study in Japan: With Special Reference to Fish Consumption’, Nutrition and Cancer, 45(2), pp. 160–167.
Tanabe, T. et al. (1999) ‘High proportion of docosahexaenoic acid in the lipid of juvenile and young skipjack tuna, Katsuwonus pelamis from the tropical western Pacific’, Fisheries science. The Japanese Society of Fisheries Science, 65(5), pp.
806–807.
TCD (2018) What is starter culture for cheese and what does it do?
Tecstra (2020) Yoghurt Characteristic.
Samantha Kintadjaja Terry, P. et al. (2001) ‘Fatty fish consumption and risk of prostate cancer’, The
Lancet, 357(9270).
Thomas, E. L. (1981) ‘Trends in milk flavors’, Journal of Dairy Science. Elsevier, 64(6), pp. 1023–1027.
Todd, N. (2019) Omega-3 Fish Oil Suplements For Heart Disease, WebMD.
Available at: https://www.webmd.com/hypertension- high-blood- pressure/guide/omega-3-fish-oil-supplements-for-high-blood-pressure.
Tomasula, P. M. et al. (2014) ‘Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco’, Journal of Dairy Science.
Tourangelle, L. (2019) Differences Between Saturated and Unsaturated Fats.
Turkmen, N., Senel, E. and Akal, C. (2019) ‘Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt’, Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 14(2), pp. 142–150.
Veena, N. et al. (2017) ‘Sensory and physico-chemical properties and fatty acid profile of milk fortified with flaxseed oil’, INDIAN JOURNAL OF DAIRY SCIENCE.
INDIAN DAIRY ASSOC IDA HOUSE, SECTOR-4, RK PURAM, NEW DELHI, 110 022, INDIA, 70(4), pp. 486–490.
Wardhani, V. (2020) ‘Jenis-jenis Keju Beserta Kegunaanya, Jangan Sampai Salah agar Makanan Tetap Lezat’.
Watson, J. (2020) Yoghurt - Manufacturing, Production, and Processing. Available at: https://dairyconsultant.co.uk/yoghurt-yogurt-production.php.
Woodford, C. (2019) Pasteurization. Available at:
https://www.explainthatstuff.com/pasteurization.html.
WVI (2020) What is Food Fortification?
Xu, B. et al. (2018) ‘Dielectric pretreatment of rapeseed 1: Influence on the drying characteristics of the seeds and physico-chemical properties of cold-pressed oil’,
