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Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products.
- Published in:
- Foods, 2024, v. 13, n. 7, p. 1078, doi. 10.3390/foods13071078
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- Article
Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese.
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- Foods, 2023, v. 12, n. 24, p. 4501, doi. 10.3390/foods12244501
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- Article
Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream.
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- Foods, 2023, v. 12, n. 20, p. 3860, doi. 10.3390/foods12203860
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- Article
Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yogurt and the Quantity and Composition of Generated Acid Whey.
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- Foods, 2022, v. 11, n. 24, p. 3953, doi. 10.3390/foods11243953
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- Article
Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities.
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- Foods, 2022, v. 11, n. 14, p. 2103, doi. 10.3390/foods11142103
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- Article
Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream.
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- Foods, 2022, v. 11, n. 3, p. 465, doi. 10.3390/foods11030465
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- Article
FT-MIR Analysis of Water-Soluble Extracts during the Ripening of Sheep Milk Cheese with Different Phospholipid Content.
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- Dairy, 2021, v. 2, n. 4, p. 530, doi. 10.3390/dairy2040042
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- Publication type:
- Article
Changes in Native Whey Protein Content, Gel Formation, and Endogenous Enzyme Activities Induced by Flow-Through Heat Treatments of Goat and Sheep Milk.
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- Dairy, 2021, v. 2, n. 3, p. 410, doi. 10.3390/dairy2030032
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- Publication type:
- Article
CHEESE and WHEY: The Outcome of Milk Curdling.
- Published in:
- 2021
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- Publication type:
- Editorial
Front-Face Fluorimeter for the Determination of Cutting Time of Cheese Curd.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 576, doi. 10.3390/foods10030576
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- Publication type:
- Article
Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 294, doi. 10.3390/foods10020294
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- Publication type:
- Article
Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk.
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- Foods, 2021, v. 10, n. 1, p. 184, doi. 10.3390/foods10010184
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- Publication type:
- Article
Microfiltration of Ovine and Bovine Milk: Effect on Microbial Counts and Biochemical Characteristics.
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- Foods, 2020, v. 9, n. 3, p. 284, doi. 10.3390/foods9030284
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- Publication type:
- Article
"Cheese: Technology, Compositional, Physical and Biofunctional Properties:" A Special Issue.
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- 2019
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- Publication type:
- Editorial
Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure.
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- Foods, 2019, v. 8, n. 8, p. 342, doi. 10.3390/foods8080342
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- Publication type:
- Article
Set-style yoghurts made from goat milk bases fortified with whey protein concentrates.
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- Journal of Dairy Research, 2019, v. 86, n. 3, p. 361, doi. 10.1017/S0022029919000499
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- Publication type:
- Article
Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese.
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- Foods, 2019, v. 8, n. 6, p. 204, doi. 10.3390/foods8060204
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- Publication type:
- Article
Para-κ-casein during the ripening and storage of low-pH, high-moisture Feta cheese.
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- Journal of Dairy Research, 2018, v. 85, n. 2, p. 226, doi. 10.1017/S0022029918000237
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- Publication type:
- Article
Comparative study of the paracasein fraction of two ewe's milk cheese varieties.
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- Journal of Dairy Research, 2015, v. 82, n. 4, p. 491, doi. 10.1017/S0022029915000254
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- Publication type:
- Article
Effect of supplementation of brine with calcium on the Feta cheese ripening.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 420, doi. 10.1111/1471-0307.12199
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- Publication type:
- Article
Direct determination of lactulose in heat-treated milk using diffuse reflectance infrared Fourier transform spectroscopy and partial least squares regression.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 448, doi. 10.1111/1471-0307.12233
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- Publication type:
- Article
Indigenous enzymatic activities in ovine and caprine milks.
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- International Journal of Dairy Technology, 2010, v. 63, n. 1, p. 16, doi. 10.1111/j.1471-0307.2009.00552.x
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- Publication type:
- Article
Effect of different manufacturing parameters on the characteristics of Graviera Kritis cheese.
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- International Journal of Dairy Technology, 2004, v. 57, n. 4, p. 215, doi. 10.1111/j.1471-0307.2004.00135.x
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- Publication type:
- Article
Recent developments in antibody-based analytical methods for the differentiation of milk from different species.
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- International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 133, doi. 10.1046/j.1471-0307.2003.00095.x
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- Publication type:
- Article
Effect of technological parameters on the characteristics of kasseri cheese made from raw or pasteurized ewes’ milk.
- Published in:
- International Journal of Dairy Technology, 2001, v. 54, n. 2, p. 69, doi. 10.1046/j.1471-0307.2001.00010.x
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- Publication type:
- Article