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Publisher: Wiley-Blackwell

Volume 61, Number 3, August 2008

Probiotics for the young and the not so young
pp. 215-221(7)
Authors: CANDY, DAVID CA; HEATH, SARA J; LEWIS, JONATHAN DN; THOMAS, LINDA V

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Chemical composition and microbial evaluation of Argentinean Corrientes cheese
pp. 222-228(7)
Authors: VASEK, OLGA M; LEBLANC, JEAN GUY; FUSCO, ANGEL; SAVOY DE GIORI, GRACIELA

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Physicochemical, microbiological and sensory changes during ripening and storage of Xinotyri, a traditional Greek cheese from raw goat's milk
pp. 229-236(8)
Authors: BONTINIS, THOMAS G.; MALLATOU, HELENI; ALICHANIDIS, EFSTATHIOS; KAKOURI, ATHANASIA; SAMELIS, JOHN

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Influence of autochthonous Argentine goat lactobacillus in ripening of slurry cheese models
pp. 256-264(9)
Authors: OLISZEWSKI, R; VAN NIEUWENHOVE, C; GONZÁLEZ, S; CHAIA, A PÉREZ

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The effect of vegetable fat on the physicochemical characteristics of dates ice cream
pp. 265-269(5)
Authors: NAZARUDDIN, R; SYALIZA, A S; WAN ROSNANI, A I

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Influence of temperature on accelerated lactose crystallization in dulce de leche
pp. 277-283(7)
Authors: ARES, GASTÓN; GIMÉNEZ, ANA

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Effect of carrot on quality improvement of sweet syrupy cheese ball (Rasgulla)
pp. 290-299(10)
Authors: BANDYOPADHYAY, MAHUYA; CHAKRABORTY, RUNU; RAYCHAUDHURI, UTPAL

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Some chemical and microbiological properties of ghee produced in Eastern Anatolia
pp. 300-306(7)
Authors: KIRAZCI, AYSEGUL; JAVIDIPOUR, ISSA

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Obituary
pp. 307-308(2)
Author: Wilbey, R Andrew

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World Dairy Situation - By International Dairy Federation (IDF)
pp. 311-312(2)
Author: Russell, Pauline

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