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Publisher: Wiley-Blackwell

Volume 64, Number 1, February 2011

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Recent advances in milk clotting enzymes
pp. 14-33(20)
Authors: JACOB, MANDY; JAROS, DORIS; ROHM, HARALD

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Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurisation and their correlation to sensory analysis
pp. 34-44(11)
Authors: HOUGAARD, ANNI B; VESTERGAARD, JANNIE S; VARMING, CAMILLA; BREDIE, WENDER L P; IPSEN, RICHARD H

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Bioactive amines changes in raw and sterilised milk inoculated with Pseudomonas fluorescens stored at different temperatures
pp. 45-51(7)
Authors: GLORIA, M BEATRIZ A; SARAIVA, PATRICIA RL; RIGUEIRA, JULIANA C S; BRANDÃO, SEBASTIÃO C C

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Effect of thiocyanate and hydrogen peroxide on the keeping quality of ovine, bovine and caprine raw milk
pp. 52-56(5)
Authors: BOULARES, MOUNA; MANKAI, MÉLIKA; HASSOUNA, MNASSER

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The physicochemical and sensory properties of milk supplemented with ascorbic acid-soluble nano-chitosan during storage
pp. 57-63(7)
Authors: SEO, MI HWA; CHANG, YOON-HYUK; LEE, SEONG; KWAK, HAE-SOO

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Preparation and properties of probiotic cheese high in conjugated linoleic acid content
pp. 64-74(11)
Authors: ABD EL-SALAM, M H; HIPPEN, A R; ASSEM, FAIZA M; EL-SHAFEI, KAWTHER; TAWFIK, N F; EL-AASSAR, M

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Effect of activating lactoperoxidase system in cheese milk on the quality of Saint-Paulin cheese
pp. 75-83(9)
Authors: BOULARES, MOUNA; MANKAI, MÉLIKA; HASSOUNA, MNASSER

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Survival of Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium bifidum in free and microencapsulated forms on Iranian white cheese produced by ultrafiltration
pp. 84-91(8)
Authors: ZOMORODI, SHAHIN; ASL, ASGHAR KHOSROWSHAHI; ROHANI, SAYAD MAHDI RAZAVI; MIRAGHAEI, SOMAYIEH

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The effect of adding herbs to labneh on physicochemical and organoleptic quality during storage
pp. 108-116(9)
Authors: TARAKCI, ZEKAI; TEMIZ, HASAN; UGUR, ATNAN

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Comparison of quality characteristics of full fat and low fat paneer developed from yak milk
pp. 117-120(4)
Authors: KANDEEPAN, GURUNATHAN; SANGMA, SUDHIR

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Survival of Lactobacillus acidophilus LMGP-21381 in probiotic ice cream and its influence on sensory acceptability
pp. 130-136(7)
Authors: NOUSIA, FENIA G; ANDROULAKIS, PETROS I; FLETOURIS, DIMITRIOS J

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On the viability of five probiotic strains when immobilised on various polymers
pp. 137-144(8)
Authors: RODRIGUES, DINA; ROCHA-SANTOS, TERESA; SOUSA, SÉRGIO; GOMES, ANA M; PINTADO, MARIA M; XAVIER MALCATA, F; SOUSA LOBO, JOSÉ M; SILVA, JOSÉ P; COSTA, PAULO; AMARAL, MARIA H; FREITAS, ANA C

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The HACCP Food Safety
pp. 146-147(2)
Author: McDougall, I. A.

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HACCP and ISO 22000 Application to Foods of Animal Origin
pp. 147-149(3)
Authors: Wszolek, Monika; Domagala, Jacek

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Dr George Chambers CBE
pp. 152-152(1)
Author: McDougall, Ian

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