ISSN 1364-727X (Print); ISSN: 1471-0307 (Online)
Effect of lactose on cross‐linking of milk proteins during heat treatments
Al‐Saadi, Jasim M S; Easa, Azhar Mat; Deeth, Hilton C
Studies on the interaction of ‐epigallocatechin‐3‐gallate from green tea with bovine β‐lactoglobulin by spectroscopic methods and docking
WU, XULI; DEY, RAJA; WU, HUI; LIU, ZHIGANG; HE, QINGQING; ZENG, XIAOJUAN
Formation kinetics of hydroxymethylfurfural and brown coloured compounds in goat milk during heating
GÜNEŞER, ONUR; TOKLUCU, AYŞEGÜL KIRCA; KARAGÜL‐YÜCEER, YONCA
Prolactin gene polymorphism in Nili‐Ravi buffaloes in relation to Sahiwal and Achai Cattle
ISHAQ, RAFAQAT; SULEMAN, MUHAMMAD; RIAZ, MUHAMMAD NAEEM; YOUSAF, MUHAMMAD; SHAH, ABDULLAH; GHAFOOR, ABDUL
The fatty acid profile of Chinese Maiwa yak milk in relation to season and parity
He, Sheng‐Hua; Ma, Ying; Li, Qi‐Ming; Li, De‐Hai; Wang, Jia‐Qi; Cui, Yah‐Hua
Changes in content of vitamins A and E in growing‐up milk throughout its shelf life
Haro‐Vicente, Juan Francisco; Frontela‐Saseta, Carmen; Romero‐Braquehais, Fernando; Ros Berruezo, Gaspar
A study on the texture diversity of the Artisan Ranchero Cheese from Central Mexico
Solís‐Méndez, Alejandra D; Estrada‐Flores, Julieta G; Castelán‐Ortega, Octavio A
The effect of ovine and bovine milk on the textural properties of Lighvan cheese during ripening
Aminifar, Mehrnaz; Hamedi, Manouchehr; Emam‐Djomeh, Zahra; Mehdinia, Ali
Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue
Cunha, Clarissa R; Grimaldi, Renato; Alcântara, Maria Regina; Viotto, Walkiria H
Cream cheese as a symbiotic food carrier using Bifidobacterium animalis Bb‐12 and Lactobacillus acidophilus La‐5 and inulin
Alves, Larissa L; Richards, Neila S P S; Mattanna, Paula; Andrade, Diego F; S Rezer, Adriano P; Milani, Liana I G; Cruz, Adriano G; Faria, José A F
Effects of Mentha longifolia L. essential oil and Lactobacillus casei on the organoleptic properties and on the growth of Staphylococcus aureus and Listeria monocytogenes during manufacturing, ripening and
storage of Iranian white‐brined cheese
EHSANI, ALI; MAHMOUDI, RAZZAQH
Effects of Mentha longifolia L. essential oil on viability and cellular ultrastructure of Lactobacillus casei during ripening of probiotic Feta cheese
MAHMOUDI, RAZZAGH; TAJIK, HOSSEIN; EHSANI, ALI; FARSHID, AMIR A; ZARE, PAYMAN; HADIAN, MOJTABA
A comparison of gene expression of Listeria monocytogenes in vitro and in the soft cheese Crescenza
Alessandria, Valentina; Rantsiou, Kalliopi; Dolci, Paola; Zeppa, Giuseppe; Cocolin, Luca
Variation in grainy texture of commercial ghee in relation to laboratory ghee and its blends†
RACHANA, CHANDRIKA RAVINDRAN; NATH, BATTULA SURENDRA; RESHMA, MULLAN VELANDY; ARMUGHAN, CHAMI
Effect of cholesterol removal on the granulation behaviour of low‐cholesterol ghee
Meghwal, Karuna; Sharma, Vivek; Lal, Darshan; Arora, Sumit
Studies on physicochemical and antioxidant properties of strawberry polyphenol extract–fortified stirred Dahi
SINGH, RICHA; KUMAR, RAJESH; VENKATESHAPPA, RAMESH; MANN, BIMLESH; TOMAR, SUDHIR K
Sensory and textural properties of chhana kheer made with three artificial sweeteners
Gautam, Anuj; Jha, Alok; Singh, Rakhi
Textural and sensory properties of Lal peda manufactured with artificial sweeteners and bulking agents
Jain, Parul; Kumar, Arvind; Jha, Alok; Kumar, Ravindra; Pandey, Sanjeev K
Production of propionic acid in a fermented dairy beverage
Farhadi, Shahla; Khosravi‐Darani, Kianoush; Mashayekh, Mortaza; Mortazavian, Amir M; Mohammadi, Abdorreza; Shahraz, Farzaneh
The effects of ratio of cow's milk to soymilk, probiotic strain and fruit concentrate on qualitative aspects of probiotic flavoured fermented drinks
Shahabbaspour, Zahra; Mortazavian, Amir Mohammad; Pourahmad, Rezvan; Moghimi, Ali; Sohrabvandi, Sara
Johne's – Moving the Agenda Forward A one‐day conference, jointly hosted by Dairy UK, a trade association representing the entire dairy supply chain, and DairyCo, a division of the UK's Agriculture and Horticulture Development Board, held on 10 October 2012 at the Sixways
Stadium, Worcester, UK
Towards a sustainable dairy sector: Best student poster
Determination of Water Content in Lactose by Karl Fischer Titration – Interlaboratory Collaborative Study (2011), by
H.‐D. Isengard, E. Haschka and G. Merkh
(Statistical analysis by O. Leray). Bulletin No. 450, International Dairy Federation, Boulevard Auguste Reyers, 70/B‐1030 Brussels, Belgium. ISSN: 0250‐5118. Price €15.00.
Mehta, Bhavbhuti M.
Lactic Acid Bacteria – Microbiological and Functional Aspects (2012), 4th edn, edited
by S. Lahtinen, A.C. Ouwehand, S.
Salminen and A. Von Wright, CRC Press (Taylor & Francis Group),
Boca Raton, FL, USA. ISBN 0 978‐1‐4398‐3677‐4. Price £121.00.
Modified Atmosphere and Active Packaging Technologies (2012), edited by I.S.
Arvanitoyannis, Taylor & Francis Group, Boca Raton, FL. ISBN 0 978‐1‐4398‐0044‐7. Price £114.00.
Integrated Supply Chain Management (2011), Bulletin No. 449, International Dairy Federation, 70/B
Boulevard Auguste Reyers, 1030 Brussels, Belgium. ISSN: 0250‐5118. Price: €40.00.
Hygienic Design of Food Factories (2011), edited by J. Holah and M.L.M. Lelieveld, Woodhead Publishing Ltd., Abington hall, Cambridge CB21 6AH, UK. ISBN: 978‐1‐8456‐9564‐4. Price £195.00.