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Volume 65, Number 3, 1 August 2012

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Milk fat globule membrane – a source of polar lipids for colon health? A review
pp. 315-333(19)
Authors: KUCHTA, ANNA M; KELLY, PHILIP M; STANTON, CATHERINE; DEVERY, ROSALEEN A

Physicochemical characterisation of calcium phosphates prepared from milk ultrafiltrates: Effect of the mineral composition
pp. 334-341(8)
Authors: MEKMENE, OMAR; LECONTE, NADINE; ROUILLON, THIERRY; QUILLARD, SOPHIE; BOULER, JEAN MICHEL; GAUCHERON, FRÉDÉRIC

Physicochemical and antioxidant properties of bovine caseinate hydrolysates obtained through microbial protease treatment
pp. 342-352(11)
Authors: HIDALGO, MARÍA E; DAROIT, DANIEL J; FOLMER CORRÊA, ANA P; PIENIZ, SIMONE; BRANDELLI, ADRIANO; RISSO, PATRICIA H

The influence of time elapsed after milking and lactation stage on the lactoperoxidase system of milk in Sahiwal cattle and Nili‐Ravi buffaloes
pp. 360-364(5)
Authors: YAQUB, TAHIR; SADAF, SUMARA; MUKHTAR, NADIA; ZANEB, HAFSA; SHABBIR, MUHAMMAD ZUBAIR; AHMAD, ARFAN; ASLAM, ASIM; ASHRAF, KAMRAN; AHMAD, NISAR; REHMAN, HABIB‐U

Survey of aflatoxin M1 in milk and dairy products consumed in Burdur, Turkey
pp. 365-371(7)
Authors: KOCASARI, FATMA SAHINDOKUYUCU; TASCI, FULYA; MOR, FIRDEVS

Manipulation of Dhaka cheese curd and effects on cheese quality
pp. 372-378(7)
Authors: HABIB, RAIHAN; WILBEY, RODNEY ANDREW; GRANDISON, ALISTAIR STEVEN

Pressing technique and its effect on the quality of Dhaka cheese
pp. 379-386(8)
Authors: HABIB, RAIHAN; WILBEY, RODNEY ANDREW; GRANDISON, ALISTAIR STEVEN

Chemical, textural and sensorial changes during the ripening of Majorero goat cheese
pp. 393-400(8)
Authors: FRESNO, MARÍA; ÁLVAREZ, SERGIO

An assessment of factors characterising the microbiology of Grana Trentino cheese, a Grana‐type cheese
pp. 401-409(9)
Authors: ROSSI, FRANCA; GATTO, VERONICA; SABATTINI, GIANCARLO; TORRIANI, SANDRA

Polyphosphates as inhibitors of surface mould growth on hard cheese during ripening
pp. 410-415(6)
Authors: SUÁREZ, VIVIANA B; TREMMEL, GUSTAVO J; RIVERA, MAURICIO; REINHEIMER, JORGE A; MEINARDI, CARLOS A

Effects of poly‐γ‐glutamic acid on the physicochemical characteristics of skim milk yoghurt
pp. 423-428(6)
Authors: LIM, SU‐MIN; SHIM, JAE‐YONG; OH, SEJONG; RHEE, MINSUK; SUNG, MOON‐HEE; IMM, JEE‐YOUNG

The effects of biofilms formed on whey reverse osmosis membranes on the microbial quality of the concentrated product
pp. 451-455(5)
Authors: ANAND, SANJEEV; HASSAN, ASHRAF; AVADHANULA, MALLIKA

Detection of cheese packaging containment failures using reversible optical oxygen sensors
pp. 456-460(5)
Authors: HEMPEL, ANDREAS W; GILLANDERS, ROSS N; PAPKOVSKY, DMITRI B; KERRY, JOSEPH P

Processed Cheese and Analogues (2011)
pp. 461-461(1)
Author: Wilbey, A.

The World Dairy Situation (2011)
pp. 461-462(2)
Author: Sumner, John

Functional foods: Concept to product 2nd edition (2011)
pp. 464-465(2)
Author: McDougall, I. A.

Handbook of Food Proteins (2011)
pp. 465-465(1)
Author: Deeth, H.C.

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