Found: 18
Select item for more details and to access through your institution.
A strategy to assess the sieving time of curd sampled during cheese manufacture to separate curd from whey.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 606, doi. 10.1111/1471-0307.12790
- By:
- Publication type:
- Article
A comparative study of amino acid, mineral and vitamin profiles of milk from Turkish Saanen, Hair and Maltese goat breeds throughout lactation.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 441, doi. 10.1111/1471-0307.12798
- By:
- Publication type:
- Article
Variability of the microbiota in traditional Caciocavallo, Scamorza and Caciotta cheeses manufactured with raw milk and natural cultures.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 564, doi. 10.1111/1471-0307.12787
- By:
- Publication type:
- Article
Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 489, doi. 10.1111/1471-0307.12795
- By:
- Publication type:
- Article
Comparison of commercial and traditional kefir microbiota using metagenomic analysis.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 528, doi. 10.1111/1471-0307.12789
- By:
- Publication type:
- Article
Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 592, doi. 10.1111/1471-0307.12788
- By:
- Publication type:
- Article
Pilot‐scale production and physicochemical characterisation of spray‐dried nanoparticulated whey protein powders.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 581, doi. 10.1111/1471-0307.12797
- By:
- Publication type:
- Article
Strategies for expanding HACCP certification rate using an awareness survey of dairy farmers.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 453, doi. 10.1111/1471-0307.12786
- By:
- Publication type:
- Article
Effects of differences in whey composition on the physicochemical properties of whey butter.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 535, doi. 10.1111/1471-0307.12782
- By:
- Publication type:
- Article
Effect of pasteurisation, homogenisation and freeze‐drying on bovine and buffalo milk fat triacylglycerols profile.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 472, doi. 10.1111/1471-0307.12781
- By:
- Publication type:
- Article
Characterisation of a thermally denatured whey protein isolate–butter emulsion/emulsion gel mediated by citric acid and a pre‐emulsification method.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 600, doi. 10.1111/1471-0307.12779
- By:
- Publication type:
- Article
Staphylococcus aureus biofilm formation in Minas Frescal cheese packaging.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 575, doi. 10.1111/1471-0307.12783
- By:
- Publication type:
- Article
The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 554, doi. 10.1111/1471-0307.12778
- By:
- Publication type:
- Article
The effect of pH and NaCl on the diafiltration performance of camel milk.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 462, doi. 10.1111/1471-0307.12774
- By:
- Publication type:
- Article
Issue Information.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 439, doi. 10.1111/1471-0307.12720
- Publication type:
- Article
The anti‐inflammatory and anti‐oxidative potential of synbiotics in two independent cell lines.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 518, doi. 10.1111/1471-0307.12777
- By:
- Publication type:
- Article
Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 505, doi. 10.1111/1471-0307.12776
- By:
- Publication type:
- Article
Application of centrifugation technology for production of chhana – An Indian soft cheese.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 547, doi. 10.1111/1471-0307.12775
- By:
- Publication type:
- Article