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Publisher: Wiley-Blackwell

Volume 60, Number 2, May 2007

Assessment of the quality of cottage cheese produced from standard and protein-fortified skim milk
pp. 69-73(5)
Authors: HALLAB, RAMI; KOHEN, CAMILA; GRANDISON, MAX A; LEWIS, MICHAEL J; GRANDISON, ALISTAIR S

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Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content
pp. 81-88(8)
Authors: KILCAWLEY, K N; O'CONNELL, P B; HICKEY, D K; SHEEHAN, E M; BERESFORD, T P; MCSWEENEY, P L H

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A study of the pH of individual milk samples
pp. 96-97(2)
Authors: TSIOULPAS, A; LEWIS, M J; GRANDISON, A S

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Heat sensitivity of Mycobacterium avium ssp. paratuberculosis in milk under pilot plant pasteurization conditions
pp. 98-104(7)
Authors: LYNCH, DAVID; JORDAN, KIERAN N; KELLY, PHILLIP M; FREYNE, THOMAS; MURPHY, PATRICK M

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Antimicrobial activity of enterococci strains isolated from white cheese
pp. 105-108(4)
Authors: HAJIKHANI, RASTA; BEYATLI, YAVUZ; ASLIM, BELMA

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The formation of thermophilic spores during the manufacture of whole milk powder
pp. 109-117(9)
Authors: SCOTT, SARA A; BROOKS, JOHN D; RAKONJAC, JASNA; WALKER, KYLIE M R; FLINT, STEVE H

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Effect of refrigerated storage temperature on the viability of probiotic micro-organisms in yogurt
pp. 123-127(5)
Authors: MORTAZAVIAN, A M; EHSANI, M R; MOUSAVI, S M; REZAEI, K; SOHRABVANDI, S; REINHEIMER, J A

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Viability of probiotic micro-organisms (Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis Bb-12) in ice cream
pp. 128-134(7)
Authors: MAGARIÑOS, HAROLDO; SELAIVE, SADE; COSTA, MARCIA; FLORES, MIRTZA; PIZARRO, OLIVIA

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Functional attributes of native and thermized sour and sweet whey
pp. 135-142(8)
Authors: SHON, JINHAN; HAQUE, ZAHUR U

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