Publisher: Wiley-Blackwell

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Volume 65, Number 2, 1 May 2012

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The use of carbon dioxide in the processing and packaging of milk and dairy products: A review
pp. 161-177(17)
Authors: SINGH, PREETI; WANI, ALI ABAS; KARIM, A A; LANGOWSKI, HORST‐CHRISTIAN

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Heat‐induced coagulation of whole milk by high levels of calcium chloride
pp. 183-190(8)
Authors: RAMASUBRAMANIAN, LAKSHMI; D’ARCY, BRUCE; DEETH, HILTON C

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Fatty acid profile of milk from goats fed diets with different levels of conserved and fresh forages
pp. 201-207(7)
Authors: RENNA, MANUELA; CORNALE, PAOLO; LUSSIANA, CAROLA; MALFATTO, VANDA; MIMOSI, ANTONIO; BATTAGLINI, LUCA M

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Genetic variability in the kappa‐casein gene in Sahiwal, Cholistani and Red Sindhi cattle breeds
pp. 208-211(4)
Authors: RIAZ, MUHAMMAD N; MALIK, NAVEED A; NASREEN, FOZIA; QURESHI, JAVED A; KHAN, SAEED‐UL‐HASSAN

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Anticancer activity of bovine α‐lactalbumin treated with microbial transglutaminase
pp. 212-216(5)
Authors: JEONG, JI‐EUN; HONG, YOUN‐HO

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A Modelling study on skimmed milk lactose hydrolysis and β‐galactosidase stability using three reactor types
pp. 217-231(15)
Authors: AKGÜL, FATMA BETÜL; DEMIRHAN, ELÇIN; ÖZBEK, BELMA

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Computed tomographic evaluation of gas hole formation and structural quality in Gouda‐type cheese
pp. 232-236(5)
Authors: LEE, KIJA; UEGAKI, KAHO; NISHII, CHIHIRO; NAKAMURA, TADASHI; KUBOTA, AUSKA; HIRAI, TSUNAO; YAMADA, KAZUTAKA

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Improving the textural properties of Egyptian kariesh cheese by addition of hydrocolloids
pp. 237-242(6)
Authors: KORISH, MOHAMED; ABD ELHAMID, ABEER M

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The effects of lipase‐encapsulating carriers on the accelerated ripening of Kashar cheese
pp. 243-249(7)
Authors: AKıN, M SERDAR; GÜLER‐AKıN, MUTLU B; KıRMACı, HÜSEYIN A; ATASOY, A FERIT; TÜRKOĞLU, HUSEYIN

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The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda‐type cheese during ripening
pp. 250-259(10)
Authors: MANKAI, MELIKA; BOULARES, MOUNA; BEN MOUSSA, OLFA; KAROUI, ROMDHANE; HASSOUNA, MNASSER

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The physicochemical characteristics of nonfat set yoghurt containing some hydrocolloids
pp. 260-267(8)
Authors: LUNARDELLO, KAMILLA AVELINO; YAMASHITA, FÁBIO; DE TOLEDO BENASSI, MARTA; DE RENSIS, CHRISTIANE MACIEL VASCONCELLOS BARROS

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Impact of selected nutraceuticals on viability of probiotic strains in milk during refrigerated storage at 4 °C for 15 days
pp. 268-273(6)
Authors: AWAISHEH, SADDAM; AL‐DMOOR, HANEE; OMAR, SHARAF; HAWARI, AZMY; ALROYLI, MESHREF

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The effects of inoculant variables on the physicochemical and organoleptic properties of Doogh
pp. 274-281(8)
Authors: AHMADI, ELAHE; MORTAZAVIAN, AMIR MOHAMMAD; FAZELI, MOHAMMAD REZA; EZZATPANAH, HAMID; MOHAMMADI, REZA

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Evaluation of physicochemical, microbiological and sensorial characteristics of fermented milk beverages with buttermilk addition
pp. 282-286(5)
Authors: DE BASSI, LARISSA GUILHERME; FERREIRA, GÉSSICA CAMILA CAETANO; DA SILVA, ALISSON SANTANA; SIVIERI, KÁTIA; ARAGON‐ALEGRO, LINA CASALE; COSTA, MARCELA DE REZENDE

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Pigment from red fermented rice as colouring agent for stirred skimmed milk yoghurts
pp. 287-292(6)
Authors: CHEN, SHA; LV, BIN; DU, XUEZHU; CHEN, FUSHENG

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The World Dairy Situation (2010)
pp. 308-309(2)
Author: Sumner, John

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Suggested Interpretation of Mastitis Terminology (2011)
pp. 309-309(1)
Author: Sumner, John

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Chemical Migration and Food Contact Materials (2006)
pp. 311-312(2)
Author: Mehta, Bhavbhuti M.

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Professor A.T. Andrews
pp. 313-313(1)
Author: Wilbey, A.

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