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Publisher: Wiley-Blackwell

Volume 64, Number 2, May 2011

A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milk
pp. 166-178(13)
Authors: LORENZEN, PETER CHR; CLAWIN-RÄDECKER, INGRID; EINHOFF, KURT; HAMMER, PHILIPP; HARTMANN, RAINER; HOFFMANN, WOLFGANG; MARTIN, DIERK; MOLKENTIN, JOACHIM; WALTE, HANS G; DEVRESE, MICHAEL

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Milk reversibility following reduction and restoration of pH
pp. 179-187(9)
Authors: EZEH, VERONICA N; LEWIS, MICHAEL J

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Elucidation of mechanism of aminoreductone formation in the Maillard reaction of lactose
pp. 188-196(9)
Authors: TRANG, VU THU; SHIMAMURA, TOMOKO; KASHIWAGI, TAKEHIRO; UKEDA, HIROYUKI; KATSUNO, SHINYA

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Impact of processing steps on the composition of volatile compounds in cheese powders
pp. 197-206(10)
Authors: VARMING, CAMILLA; BECK, TOVE KJÆR; PETERSEN, MIKAEL AGERLIN; ARDÖ, YLVA

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Improvement of low fat mozzarella cheese properties using denatured whey protein
pp. 207-217(11)
Authors: ISMAIL, MAGDY; AMMAR, EL-TAHRA; EL-METWALLY, RAID

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Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurds
pp. 227-231(5)
Authors: VÉLEZ, MARÍA A; PEROTTI, MARÍA C; REBECHI, SILVINA R; MEINARDI, CARLOS A; HYNES, ERICA R; ZALAZAR, CARLOS A

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The effect of concentration of chymosin on the yield and sensory properties of camel cheese and on its microbiological quality
pp. 232-239(8)
Authors: BENKERROUM, NOREDDINE; DEHHAOUI, MOHAMMED; EL FAYQ, ABDELMALEK; TLAIHA, RACHIDA

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Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt
pp. 254-261(8)
Authors: PAVUNC, ANDREJA LEBOŠ; BEGANOVIĆ, JASNA; KOS, BLAŽENKA; BUNETA, ANA; BELUHAN, SUNČICA; ŠUŠKOVIĆ, JAGODA

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Influence of gum tragacanth, Astragalus gossypinus, addition on stability of nonfat Doogh, an Iranian fermented milk drink
pp. 262-268(7)
Authors: GORJI, ELHAM GHORBANI; MOHAMMADIFAR, MOHAMMAD AMIN; EZZATPANAH, HAMID

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Changes in gastric resistance of Lactobacillus casei in flavoured commercial fermented milks during refrigerated storage
pp. 269-275(7)
Authors: VINDEROLA, GABRIEL; CÉSPEDES, MARIO; MATEOLLI, DIAMELA; CÁRDENAS, PAMELA; LESCANO, MARIANO; AIMARETTI, NORA; REINHEIMER, JORGE

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A comparison of the production efficiencies of full-length and truncated forms of prochymosin
pp. 288-293(6)
Authors: BADIEFAR, LEILA; KHODABANDEH, MAHVASH; AHMADIAN, GHOLAMREZA

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The physicochemical and rheological properties of a milk drink flavoured with cajeta, a Mexican caramel jam
pp. 294-304(11)
Authors: RAMÍREZ-SUCRE, MANUEL OCTAVIO; VÉLEZ-RUIZ, JORGE FERNANDO

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Computational fluid dynamics studies on pasteurisation of canned milk
pp. 305-313(9)
Authors: ANAND PAUL, D.; ANISHAPARVIN, A.; ANANDHARAMAKRISHNAN, C.

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Technology of Cheesemaking (2010), 2nd edn
pp. 314-315(2)
Author: Andrew Wilbey, R.

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Improving the Safety and Quality of Milk (2010)
pp. 315-316(2)
Author: Whitley, Liz

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Environmental Issues at Dairy Farm Level (2010)
pp. 317-318(2)
Author: Walker, S.

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