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Physicochemical and microbiological characteristics of Kulek cheese made from raw and heat-treated milk

Authors: Dervisoglu, M.; Aydemir, O.

Source: World Journal of Microbiology and Biotechnology, Volume 23, Number 4, April 2007 , pp. 451-460(10)

Publisher: Springer

Conjugated linoleic acid and human health-related outcomes

Authors: Yaqoob, P.; Tricon, S.; Williams, C. M.; Grimble, R. F.; Burdge, G. C.; Calder, P. C.

Source: Nutrition Bulletin, Volume 31, Number 2, June 2006 , pp. 93-99(7)

Publisher: Blackwell Publishing

Proteolysis and lipolysis in White cheeses manufactured by two different production methods

Authors: Cinbas, Tulay; Kilic, Meral

Source: International Journal of Food Science & Technology, Volume 41, Number 5, May 2006 , pp. 530-537(8)

Publisher: Blackwell Publishing

Fat-soluble vitamin contents and fatty acid composition in organic and conventional Italian dairy products

Authors: Bergamo P.; Fedele E.; Iannibelli L.; Marzillo G.

Source: Food Chemistry, Volume 82, Number 4, September 2003 , pp. 625-631(7)

Publisher: Elsevier

Evaluation of pH change kinetics during various stages of Cheddar cheese-making from raw, pasteurized, micro-filtered and high-pressure-treated milk

Authors: Pandey P.K.; Ramaswamy H.S.; St-Gelais D.

Source: Lebensmittel-Wissenschaft und -Technologie, Volume 36, Number 5, August 2003 , pp. 497-506(10)

Publisher: Elsevier

Processed Cheeses Made With and Without Peptization: Submicroscopic structure and thermodynamic characteristics

Authors: Schäffer, B.; Szakály, S.; Lőrinczy, D.

Source: Journal of Thermal Analysis and Calorimetry, Volume 64, Number 2, May 2001 , pp. 671-679(9)

Publisher: Springer

Implication of milk and milk products in food-borne diseases in France and in different industrialised countries

Authors: De Buyser M.-L.; Dufour B.; Maire M.; Lafarge V.

Source: International Journal of Food Microbiology, Volume 67, Number 1, 20 July 2001 , pp. 1-17(17)

Publisher: Elsevier

Characteristics of Anevato Cheese made from Raw or Heat-treated Goat Milk Inoculated with a Lactic Starter

Authors: Xanthopoulos V.; Polychroniadou A.; Litopoulou-Tzanetaki E.; Tzanetakis N.

Source: Lebensmittel-Wissenschaft und -Technologie, Volume 33, Number 7, November 2000 , pp. 483-488(6)

Publisher: Elsevier

Characteristics of Anevato Cheese made from Raw or Heat-treated Goat Milk Inoculated with a Lactic Starter

Authors: Xanthopoulos V.; Polychroniadou A.; Litopoulou-Tzanetaki E.; Tzanetakis N.

Source: Lebensmittel-Wissenschaft und-Technologie, Volume 33, Number 7, November 2000 , pp. 483-488(6)

Publisher: Academic Press

Improvement in Salmonella detection in milk and dairy products: comparison between the ISO method and the Oxoid SPRINT Salmonella test

Authors: Richter J.; Becker H.; Märtlbauer E.

Source: Letters in Applied Microbiology, Volume 31, Number 6, December 2000 , pp. 443-448(6)

Publisher: Blackwell Publishing

Microbiological characteristics of Anevato: a traditional Greek cheese

Authors: Hatzikamari, M.; Litopoulou-Tzanetaki, E.; Tzanetakis, N.

Source: Journal of Applied Microbiology, Volume 87, Number 4, October 1999 , pp. 595-601(7)

Publisher: Blackwell Publishing

Determination of N-carboxymethyllysine in milk products by a modified reversed-phase HPLC method

Authors: Drusch S.; Faist V.; Erbersdobler H.F.

Source: Food Chemistry, Volume 65, Number 4, June 1999 , pp. 547-553(7)

Publisher: Elsevier

Improved Method for the Determination of Furosine in Food by Capillary Electrophoresis

Author: Tirelli, Antonio

Source: Journal of Food Protection®, Volume 61, Number 10, October 1998 , pp. 1400-1404(5)

Publisher: International Association for Food Protection

Hygienic Conditions and Microbial Contamination in Six Ewe's-Milk-Processing Plants in Sardinia, Italy

Authors: Cosentino, Sofia; Palmas, Francesca

Source: Journal of Food Protection®, Volume 60, Number 3, March 1997 , pp. 283-287(5)

Publisher: International Association for Food Protection

Behavior of Listeria monocytogenes in Mozzarella cheese in presence of Lactococcus lactis

Authors: Stecchini M.L.; Aquili V.; Sarais I.

Source: International Journal of Food Microbiology, Volume 25, Number 3, May 1995 , pp. 301-310(10)

Publisher: Elsevier

Occurrence of Listeria monocytogenes in soft and semi-soft cheeses in retail outlets in Sweden

Authors: Loncarevic S.; Danielsson-Tham M.-L.; Tham W.

Source: International Journal of Food Microbiology, Volume 26, Number 2, July 1995 , pp. 245-250(6)

Publisher: Elsevier