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Publisher: Wiley-Blackwell

Volume 63, Number 2, May 2010

The changing face of dairy starter culture research: From genomics to economics
pp. 149-170(22)
Authors: MILLS, SUSAN; O’SULLIVAN, ORLA; HILL, COLIN; FITZGERALD, GERALD; ROSS, R PAUL

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Nutritional and therapeutic value of fermented caprine milk
pp. 171-189(19)
Authors: SLAČANAC, VEDRAN; BOŽANIĆ, RAJKA; HARDI, JOVICA; REZESSYNÉ SZABÓ, JUDIT; LUČAN, MIRELA; KRSTANOVIĆ, VINKO

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Influence of whey peptides on the surface activity of κ-casein and β-lactoglobulin A
pp. 190-196(7)
Authors: HAQUE, ZAHUR U; BOHOUA, GUICHARD L; WILLIAMS, J BYRON; BENJY MIKEL, W

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Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation
pp. 197-208(12)
Authors: HAMMERSHØJ, MARIANNE; HOUGAARD, ANNI B; VESTERGAARD, JANNIE S; POULSEN, OLE; IPSEN, RICHARD H

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Effect of heat treatment on the antibacterial activity of bovine lactoferrin against three foodborne pathogens
pp. 209-215(7)
Authors: CONESA, CELIA; ROTA, CARMEN; CASTILLO, EDUARDO; PÉREZ, MARÍA D; CALVO, MIGUEL; SÁNCHEZ, LOURDES

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The influence of breed on the organoleptic characteristics of Zamorano sheep’s raw milk cheese and its assessment by instrumental analysis
pp. 216-223(8)
Authors: LURUEÑA-MARTÍNEZ, MIGUEL A; REVILLA, ISABEL; SEVERIANO-PÉREZ, PATRICIA; VIVAR-QUINTANA, ANA M

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Traditional and innovative production methods of Fiore Sardo cheese: a comparison of microflora with a PCR-culture technique
pp. 224-233(10)
Authors: COMUNIAN, ROBERTA; PABA, ANTONIO; DAGA, ELISABETTA S; DUPRE’, ILARIA; FRANCESCA SCINTU, MARIA

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The effect of wild lactic acid bacteria on the production of goat’s milk soft cheese
pp. 234-242(9)
Authors: ASTERI, IOANNA-ARETI; KITTAKI, NANCY; TSAKALIDOU, EFFIE

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The effect of transglutaminase on the properties of milk gels and processed cheese
pp. 243-251(9)
Authors: DE SÁ, ESTELA MARY FERNANDES; BORDIGNON-LUIZ, MARILDE T

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A comparison of the physico-chemical properties of low-cholesterol ghee with standard ghee from cow and buffalo creams
pp. 252-255(4)
Authors: KUMAR, MANOJ; SHARMA, VIVEK; LAL, DARSHAN; KUMAR, AMIT; SETH, RAMAN

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Optimisation of sweetener blends for the preparation of lassi
pp. 256-261(6)
Authors: GEORGE, VISHWAS; ARORA, SUMIT; WADHWA, BALBIR KAUR; SINGH, ASHISH KUMAR; SHARMA, GHANSHYAM S

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Assessment of aflatoxin M1 levels in selected dairy products in north-western Iran
pp. 262-265(4)
Authors: MOHAMADI, HAMID; ALIZADEH, MOHAMAD; RAHIMI, JAMSHID; QASRI, SHAHAB

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Restrictions to the use of cleanrooms for packaging pasteurised milk
pp. 266-272(7)
Authors: AIRES, GEORGIANA S B; WALTER, EDUARDO H M; FARIA, JOSÉ A F; ROIG, SALVADOR M

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Surfactant cleaning of ultrafiltration membranes fouled by whey
pp. 273-283(11)
Authors: MADAENI, SAYED SIAVASH; ROSTAMI, ELHAM; RAHIMPOUR, AHMAD

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A comparison between ceramic and polymeric membrane systems for casein concentrate manufacture
pp. 284-289(6)
Authors: KARASU, KENSUKE; GLENNON, NICOLE; LAWRENCE, NICOLE D; STEVENS, GEOFFREY W; O’CONNOR, ANDREA J; BARBER, ANDREW R; YOSHIKAWA, SHIRO; KENTISH, SANDRA E

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A comparison of two bench-scale anaerobic systems used for the treatment of dairy effluents
pp. 290-296(7)
Authors: BELANÇON, DEBORA; FUZZATO, MAÍRA C; GOMES, DOUGLAS R S; CICHELLO, GIOVANNA C V; dePINHO, SAMANTHA C; RIBEIRO, ROGERS; TOMMASO, GIOVANA

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The relationship of flow cytometry results with classical measures of bacterial counts in raw refrigerated milk
pp. 297-300(4)
Authors: CASSOLI, LAERTE DAGHER; FRANCISCHETTI, GRAZIELA; MACHADO, PAULO FERNANDO; MOURÃO, GERSON BARRETO

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Consumer-led Food Product Development
pp. 301-302(2)
Author: Whitley, Liz

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Nitrates and Nitrites in Food and Water
pp. 302-303(2)
Author: Walker, Stephen

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Cheese Technology
pp. 303-303(1)
Author: Kulozik, U

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