Volume 16; Issue 3

International Dairy Journal

Volume 16; Issue 3

1

Multivariate modelling of relationships between proteolysis and sensory quality of Präst cheese

Are Hugo Pripp, Siv Skeie, Tomas Isaksson, Grethe Iren Borge, Terje Sørhaug

Journal:

International Dairy Journal

Année:

2006

Langue:

english

Fichier:

PDF, 303 KB

english, 2006

2

Probiotic potential of Lactobacillus strains isolated from dairy products

Petros A. Maragkoudakis, Georgia Zoumpopoulou, Christos Miaris, George Kalantzopoulos, Bruno Pot, Effie Tsakalidou

Journal:

International Dairy Journal

Année:

2006

Langue:

english

Fichier:

PDF, 232 KB

english, 2006

3

Seasonal variation of the free fatty acids contents of Spanish ovine milk cheeses protected by a designation of origin: A comparative study

Estrella Fernández-García, María Carbonell, Javier Calzada, Manuel Nuñez

Journal:

International Dairy Journal

Année:

2006

Langue:

english

Fichier:

PDF, 247 KB

english, 2006

4

Use of low concentration factor ultrafiltration retentates in reduced fat “Minas Frescal” cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and sensory acceptance

Clarissa Reschke da Cunha, Walkiria Hanada Viotto, Luiz Antonio Viotto

Journal:

International Dairy Journal

Année:

2006

Langue:

english

Fichier:

PDF, 236 KB

english, 2006

5

A transcriptome analysis of Kluyveromyces lactis growing in cheese whey

M. Becerra, M.I. González-Siso, M.E. Cerdán

Journal:

International Dairy Journal

Année:

2006

Langue:

english

Fichier:

PDF, 244 KB

english, 2006

6

Relationship between somatic cell counts and the properties of yoghurt made from ewes’ milk

A.M. Vivar-Quintana, E. Beneitez De La Mano, I. Revilla

Journal:

International Dairy Journal

Année:

2006

Langue:

english

Fichier:

PDF, 197 KB

english, 2006

7

Effect of chemical phosphorylation on solubility of buffalo milk proteins

S.K. Nayak, Sumit Arora, J.S. Sindhu, R.B. Sangwan

Journal:

International Dairy Journal

Année:

2006

Langue:

english

Fichier:

PDF, 207 KB

english, 2006

8

The use of near infrared spectroscopy to predict selected free amino acids during cheese ripening

Siv Skeie, Guri Feten, Trygve Almøy, Hilde Østlie, Tomas Isaksson

Journal:

International Dairy Journal

Année:

2006

Langue:

english

Fichier:

PDF, 200 KB

english, 2006

9

Stability of autolytic lactococci during starter production and storage in commercial whey-based media

Hélène Gaudreau, Ismail Fliss, Claude P. Champagne

Journal:

International Dairy Journal

Année:

2006

Langue:

english

Fichier:

PDF, 196 KB

english, 2006

10

The impact of cheese consumption on markers of cardiovascular risk in rats

Peter Roupas, Peter Royle, Romain Descamps, Ben Scherer, Graeme McIntosh

Journal:

International Dairy Journal

Année:

2006

Langue:

english

Fichier:

PDF, 199 KB

english, 2006

11

Aims & Scope / Editorial Board

Journal:

International Dairy Journal

Année:

2006

Langue:

english

Fichier:

PDF, 2.23 MB

english, 2006

12

Calendar

Journal:

International Dairy Journal

Année:

2006

Langue:

english

Fichier:

PDF, 121 KB

english, 2006