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Publisher: Wiley-Blackwell

Volume 62, Number 1, February 2009

Effect of high intensity pulsed electric fields on enzymes and vitamins in bovine raw milk
pp. 1-6(6)
Authors: RIENER, JOERG; NOCI, FRANCESCO; CRONIN, DENIS A; MORGAN, DESMOND J; LYNG, JAMES G

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Enhancement of the conjugated linoleic acid and vitamin A and E contents in goat milk through green fodder feeding
pp. 7-14(8)
Authors: TYAGI, AMRISH; SALUJA, MANJU; KATHIRVELAN, C; SINGHAL, K K

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Fat and protein contents, acidity and somatic cell counts in bulk milk of Holstein cows in the Khorasan Razavi Province, Iran
pp. 19-26(8)
Authors: NAJAFI, MASOUD NAJAF; MORTAZAVI, SEYED ALI; KOOCHEKI, ARASH; KHORAMI, JAFAR; REKIK, BOULBABA

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Properties of casein micelles cross-linked by transglutaminase
pp. 27-32(6)
Authors: MOON, JEONG-HAN; HONG, YOUN-HO; HUPPERTZ, THOM; FOX, PATRICK F; KELLY, ALAN L

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Changes in microbial populations, kinds of lactic acid bacteria and biochemical characteristics of Greek traditional feta cheese during ripening
pp. 39-47(9)
Authors: VASSILIADIS, A; PSONI, L; NIKOLAOU, S; ARVANITIS, L; TZANETAKIS, N; LITOPOULOU–TZANETAKI, E

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Effect of commercial adjunct lactobacilli on biochemical and sensory characteristics of Iranian white-brined cheese
pp. 48-55(8)
Authors: HASHEMI, MARYAM; AZAR, MAHIN; TAGHI MAZLUMI, MOHAMMAD

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The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese
pp. 56-62(7)
Authors: TEMIZ, HASAN; TARAKCI, ZEKAI; AYKUT, UMUT; TURHAN, SADETTIN

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Proving of the cheese Halva (Höşmerim) manufacturing process
pp. 63-67(5)
Authors: KURULTAY, ŞEFİK; ÖKSÜZ, ÖMER; KAPTAN, BİNNUR

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Effect of oligofructose incorporation on the properties of fermented probiotic lactic beverages
pp. 68-74(7)
Authors: DE CASTRO, FABIANE P; CUNHA, THIAGO M; BARRETO, PEDRO L M; AMBONI, RENATA D DE M C; PRUDÊNCIO, ELANE S

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Production and evaluation of a probiotic yogurt using Lactobacillus casei ssp. casei
pp. 75-79(5)
Authors: KORBEKANDI, HASSAN; JAHADI, MAHSHID; MARACY, MOHAMMAD; ABEDI, DARYOUSH; JALALI, MOHAMMAD

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Production and quality evaluation of instant lassi
pp. 80-84(5)
Authors: HINGMIRE, SANJAY R; LEMBHE, ARVIND F; ZANJAD, PRABHAKAR N; PAWAR, VITHAL D; MACHEWAD, GIRISH M

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Moisture sorption characteristics of curd (Indian yogurt) powder
pp. 85-92(8)
Authors: VARGHESE K., SHIBY; RAMACHANDRANNAIR, SINIJA V; MISHRA, HARI NIWAS

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The functional, rheological and sensory characteristics of ice creams with various fat replacers
pp. 93-99(7)
Authors: KARACA, OYA BERKAY; GÜVEN, MEHMET; YASAR, KURBAN; KAYA, SEVIM; KAHYAOGLU, TALIP

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Effects of Lactobacillus helveticus TUST005 fermented milk on bone parameters in rats
pp. 100-106(7)
Authors: HUO, JIAN-XIN; LI, XIANG; WEN, XU-JUAN; ZHAO, ZHENG

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Characterization of four new Lactococcus lactis bacteriophages isolated from dahi whey
pp. 107-111(5)
Authors: MASUD, TARIQ; LATIF, ASIA; HAMEED, ABDUL

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Extracellular protease from Mucor pusillus: purification and characterization
pp. 112-117(6)
Authors: NOUANI, A; BELHAMICHE, N; SLAMANI, R; BELBRAOUET, S; FAZOUANE, F; BELLAL, M M

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Determination of metabolic plasmids and their effects on the growth of Lactococcus lactis ssp. lactis MN24
pp. 118-125(8)
Authors: AKKOÇ, NEFİSE; ŞİMŞEK, ÖMER; AKÇELİK, MUSTAFA

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