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Publisher: Wiley-Blackwell

Volume 66, Number 1, 1 February 2013

Effect of lactose on cross‐linking of milk proteins during heat treatments
pp. 1-6(6)
Authors: Al‐Saadi, Jasim M S; Easa, Azhar Mat; Deeth, Hilton C

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Formation kinetics of hydroxymethylfurfural and brown coloured compounds in goat milk during heating
pp. 14-19(6)
Authors: GÜNEŞER, ONUR; TOKLUCU, AYŞEGÜL KIRCA; KARAGÜL‐YÜCEER, YONCA

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Prolactin gene polymorphism in Nili‐Ravi buffaloes in relation to Sahiwal and Achai Cattle
pp. 20-24(5)
Authors: ISHAQ, RAFAQAT; SULEMAN, MUHAMMAD; RIAZ, MUHAMMAD NAEEM; YOUSAF, MUHAMMAD; SHAH, ABDULLAH; GHAFOOR, ABDUL

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The fatty acid profile of Chinese Maiwa yak milk in relation to season and parity
pp. 25-30(6)
Authors: He, Sheng‐Hua; Ma, Ying; Li, Qi‐Ming; Li, De‐Hai; Wang, Jia‐Qi; Cui, Yah‐Hua

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Changes in content of vitamins A and E in growing‐up milk throughout its shelf life
pp. 31-36(6)
Authors: Haro‐Vicente, Juan Francisco; Frontela‐Saseta, Carmen; Romero‐Braquehais, Fernando; Ros Berruezo, Gaspar

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A study on the texture diversity of the Artisan Ranchero Cheese from Central Mexico
pp. 37-44(8)
Authors: Solís‐Méndez, Alejandra D; Estrada‐Flores, Julieta G; Castelán‐Ortega, Octavio A

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The effect of ovine and bovine milk on the textural properties of Lighvan cheese during ripening
pp. 45-53(9)
Authors: Aminifar, Mehrnaz; Hamedi, Manouchehr; Emam‐Djomeh, Zahra; Mehdinia, Ali

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Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue
pp. 54-62(9)
Authors: Cunha, Clarissa R; Grimaldi, Renato; Alcântara, Maria Regina; Viotto, Walkiria H

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Cream cheese as a symbiotic food carrier using Bifidobacterium animalis Bb‐12 and Lactobacillus acidophilus La‐5 and inulin
pp. 63-69(7)
Authors: 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

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Effects of Mentha longifolia L. essential oil on viability and cellular ultrastructure of Lactobacillus casei during ripening of probiotic Feta cheese
pp. 77-82(6)
Authors: MAHMOUDI, RAZZAGH; TAJIK, HOSSEIN; EHSANI, ALI; FARSHID, AMIR A; ZARE, PAYMAN; HADIAN, MOJTABA

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A comparison of gene expression of Listeria monocytogenes in vitro and in the soft cheese Crescenza
pp. 83-89(7)
Authors: Alessandria, Valentina; Rantsiou, Kalliopi; Dolci, Paola; Zeppa, Giuseppe; Cocolin, Luca

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Variation in grainy texture of commercial ghee in relation to laboratory ghee and its blends
pp. 90-97(8)
Authors: RACHANA, CHANDRIKA RAVINDRAN; NATH, BATTULA SURENDRA; RESHMA, MULLAN VELANDY; ARMUGHAN, CHAMI

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Effect of cholesterol removal on the granulation behaviour of low‐cholesterol ghee
pp. 98-102(5)
Authors: Meghwal, Karuna; Sharma, Vivek; Lal, Darshan; Arora, Sumit

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Studies on physicochemical and antioxidant properties of strawberry polyphenol extract–fortified stirred Dahi
pp. 103-108(6)
Authors: SINGH, RICHA; KUMAR, RAJESH; VENKATESHAPPA, RAMESH; MANN, BIMLESH; TOMAR, SUDHIR K

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Sensory and textural properties of chhana kheer made with three artificial sweeteners
pp. 109-118(10)
Authors: Gautam, Anuj; Jha, Alok; Singh, Rakhi

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Textural and sensory properties of Lal peda manufactured with artificial sweeteners and bulking agents
pp. 119-126(8)
Authors: Jain, Parul; Kumar, Arvind; Jha, Alok; Kumar, Ravindra; Pandey, Sanjeev K

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Production of propionic acid in a fermented dairy beverage
pp. 127-134(8)
Authors: Farhadi, Shahla; Khosravi‐Darani, Kianoush; Mashayekh, Mortaza; Mortazavian, Amir M; Mohammadi, Abdorreza; Shahraz, Farzaneh

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The effects of ratio of cow's milk to soymilk, probiotic strain and fruit concentrate on qualitative aspects of probiotic flavoured fermented drinks
pp. 135-144(10)
Authors: Shahabbaspour, Zahra; Mortazavian, Amir Mohammad; Pourahmad, Rezvan; Moghimi, Ali; Sohrabvandi, Sara

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Towards a sustainable dairy sector: Best student poster
pp. 148-148(1)
Author: McCormick, Aidan

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