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Volume 63, Number 3, August 2010

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The nutritional significance of cheese in the UK diet
pp. 305-319(15)
Authors: ASH, ANTHONY; WILBEY, ANDREW

Folate-producing lactic acid bacteria from cow’s milk with probiotic characteristics
pp. 339-348(10)
Authors: GANGADHARAN, DHANYA; SIVARAMAKRISHNAN, SWETHA; PANDEY, ASHOK; MADHAVAN NAMPOOTHIRI, KESAVAN

Microbiological characterisation of artisanal farmhouse cheeses manufactured in Scotland
pp. 356-369(14)
Authors: WILLIAMS, ALAN G; WITHERS, SUSAN E

Inhibition of rennets by blood serum
pp. 381-386(6)
Authors: BANSAL, NIDHI; FOX, PATRICK F; MCSWEENEY, PAUL L H

Comparison of Fascal cheese produced with natural, commercial or autochthonous cultures
pp. 387-395(9)
Authors: NESPOLO, CASSIA R; CORREA, ANA PF; RITTER, ANA C; BRANDELLI, ADRIANO

Characterisation of three temperate phages released from the same Lactobacillus paracasei commercial strain
pp. 396-405(10)
Authors: CAPRA, MARIA L.; MERCANTI, DIEGO J.; REINHEIMER, JORGE A.; QUIBERONI, ANDREA L.

Incidence of autochthonous Argentinean mixed starter cultures in ripening of slurry cheese models
pp. 406-412(7)
Authors: OLISZEWSKI, RUBEN; VAN NIEUWENHOVE, CARINA; GONZÁLEZ, SILVIA; CHAIA, ADRIANA PÉREZ

The comparative analysis of a prophage remnant Lcazh1 in relation to other Lactobacillus prophages, particularly Lp3
pp. 413-417(5)
Authors: ZHANG, WEN-YI; YU, DONG-LIANG; SUN, ZHI-HONG; CHEN, WEI; HU, SONG-NIAN; MENG, HE; ZHANG, HE-PING

Growth characteristics of Bacillus subtilis (natto) in milk
pp. 418-422(5)
Authors: KITAMURA, YUTAKA; SUN, JIAN-FENG; TAKAHASHI, SAKUYA; HANSEN, CONLY L

Microbial characterisation and stability of a farmhouse natural fermented milk from Spain
pp. 423-430(8)
Authors: ALEGRÍA, ÁNGEL; FERNÁNDEZ, MARÍA ELENA; DELGADO, SUSANA; MAYO, BALTASAR

Viability of microencapsulated Bifidobacterium animalis ssp. lactis BB12 in kefir during refrigerated storage
pp. 431-436(6)
Authors: GONZÁLEZ-SÁNCHEZ, FERNANDO; AZAOLA, ALEJANDRO; GUTIÉRREZ-LÓPEZ, GUSTAVO F; HERNÁNDEZ-SÁNCHEZ, HUMBERTO

Isolation and identification of cultivable lactic acid bacteria in traditional fermented milk of Tibet in China
pp. 437-444(8)
Authors: AIRIDENGCAICIKE,  ; CHEN, XIA; DU, XIAOHUA; WANG, WEIHONG; ZHANG, JIACHAO; SUN, ZHIHONG; LIU, WENJUN; LI, LI; SUN, TIANSONG; ZHANG, HEPING

An investigation of varying composition and processing conditions on the organoleptic properties of chhana spread
pp. 445-450(6)
Authors: CHAPPALWAR, ANITA M; ZANJAD, PRABHAKAR N; PAWAR, VITHAL D; MACHEWAD, GIRISH M

Influences of somatic cell count on milk composition and dairy farm profitability
pp. 463-469(7)
Authors: EL-TAHAWY, ABDELGAWAD SALAH; EL-FAR, ALI HAFEZ

The World Dairy Situation
pp. 471-472(2)
Author: Whitley, Liz

Whey Processing, Functionality & Health Benefits
pp. 472-473(2)
Author: Neville, J.

Dairy Powders and Concentrated Products
pp. 475-476(2)
Author: Burgess, Ken

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