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Publisher: Wiley-Blackwell

Volume 61, Number 2, May 2008

Compositional characteristics of Murcia al Vino goat's cheese made with calf rennet and plant coagulant
pp. 119-125(7)
Authors: TEJADA, LUIS; ABELLÁN, ADELA; PRADOS, FRANCISCO; CAYUELA, JOSÉ MARÍA

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Characteristics of traditional Croatian ewe's cheese from the island of Krk
pp. 126-132(7)
Authors: MIKULEC, N; KALIT, S; HAVRANEK, J; ANTUNAC, N; HORVAT, I; PRPIC, Z

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Minimization of aflatoxin M1 content in Iranian white brine cheese
pp. 141-145(5)
Authors: MOHAMMADI, H; ALIZADEH, M; BARI, M R; KHOSROWSHAHI, A; TAJIK, H

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Influence of added calcium chloride on the heat stability of unconcentrated and concentrated bovine milk
pp. 151-155(5)
Authors: SIEVANEN, KATJA; HUPPERTZ, THOM; KELLY, ALAN L; FOX, PATRICK F

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Suitability of whey and buttermilk for the growth and frozen storage of probiotic lactobacilli
pp. 156-164(9)
Authors: BURNS, PATRICIA; VINDEROLA, GABRIEL; MOLINARI, FERNANDO; REINHEIMER, JORGE

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Evaluation of the possible use of potentially probiotic Lactobacillus strains in dairy products
pp. 165-169(5)
Authors: MODZELEWSKA-KAPITUŁA, MONIKA; KŁĘBUKOWSKA, LUCYNA; KORNACKI, KAZIMIERZ

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Potentially probiotic açaí yogurt
pp. 178-182(5)
Authors: DE ALMEIDA, MARIO H B; ZOELLNER, SIDNEY S; DA CRUZ, ADRIANO G; MOURA, MIRIAM R L; DE CARVALHO, LUCIA M J; FREITAS, MARIA CRISTINA J; DE S SANT’ANA, ANDERSON

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Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams
pp. 183-191(9)
Authors: EMAM-DJOME, ZAHRA; MOUSAVI, MOHAMMAD EBRAHIMZADEH; GHORBANI, ABDEL-VAHAB; MADADLOU, ASHKAN

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Optimization of ingredient levels for manufacturing malted milk beverage using response surface methodology
pp. 192-198(7)
Authors: SINGH, ASHISH KUMAR; TIWARI, SHIKHA; SINGH, RAM RAN BIJOY; TYAGI, RAJIV KUMAR; ARORA, SUMIT

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Improving the Flavour of Cheese– Edited by B. C. Wiemer
pp. 210-212(3)
Author: WHITLEY, LIZ

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