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Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products.
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- Foods, 2024, v. 13, n. 7, p. 1078, doi. 10.3390/foods13071078
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A preliminary study on milk composition of three buffalo breeds located in Polonnaruwa, Sri Lanka.
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- Journal of the National Science Foundation of Sri Lanka, 2024, v. 52, n. 1, p. 103, doi. 10.4038/jnsfsr.v52i1.11750
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Effect of Buffalo Curd Milk-Edamame Pudding Snack Consumption on Fasting Blood Glucose Levels and Lipid Profile in Diabetes Mellitus Patients.
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- Amerta Nutrition, 2023, v. 7, n. 4, p. 583, doi. 10.20473/amnt.v7i4.2023.583-588
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Modification of Biotesting-Based Fermented Dairy Product Design for Curd and Curd Products.
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- Foods, 2022, v. 11, n. 20, p. 3166, doi. 10.3390/foods11203166
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- Article
EXPOSURE ASSESSMENT OF LACTIC ACID BACTERIA ISOLATED FROM DAIRY PRODUCTS AND ITS IMPACT ON ANTIMICROBIAL PROPERTY AGAINST E. COLI.
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- Biochemical & Cellular Archives, 2022, v. 22, n. 1, p. 929
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- Article
MILK CLOTTING PROPERTIES OF LIQENASI GOAT, MILK SYNERESIS KINETICS AND RECOVERY OF PROTEIN AND CASEIN ON CURD.
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- Journal of Hygienic Engineering & Design, 2022, v. 38, p. 204
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Comparison of Situation in the Slovak and Czech Market of Milk and Dairy Products.
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- Agris On-Line Papers in Economics & Informatics, 2021, v. 13, n. 4, p. 71, doi. 10.7160/aol.2021.130407
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The effect of camel milk curd masses on rats blood serum biochemical parameters: Preliminary study.
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- PLoS ONE, 2021, v. 16, n. 9, p. 1, doi. 10.1371/journal.pone.0256661
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- Article
SUITABILITY OF EXOPOLYSACCHARIDE PRODUCING LACTIC ACID BACTERIAL CULTURES IN FERMENTED DAIRY PRODUCT.
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- Journal of Indian Veterinary Association, 2020, v. 18, n. 1, p. 93
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Public Health Risks Of Biogenic Amines From Curd Dairy Products.
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- Alexandria Journal of Veterinary Sciences, 2019, v. 61, n. 2, p. 77, doi. 10.5455/ajvs.283686
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- Article
Prevalence of Aflatoxins M1 and M2 in some curd dairy products.
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- Alexandria Journal of Veterinary Sciences, 2019, v. 61, n. 1, p. 140, doi. 10.5455/ajvs.26601
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- Article
Isolation and characterization of exopolysaccharide‐producing strains of Lactobacillus bulgaricus from curd.
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- Food Science & Nutrition, 2019, v. 7, n. 4, p. 1207, doi. 10.1002/fsn3.905
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- Article
MANUFACTURING OF CURD PRODUCTS OF INCREASED BIOLOGICAL VALUE FOR THE ELDERLY FROM DRIED COMPONENTS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 2, p. 177, doi. 10.17306/J.AFS.2018.0545
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RESEARCH ON THE QUALITY INDICATORS OF CURD PRODUCTS BASED ON PROTEIN-HERBAL CLOTS.
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- Food & Environment Safety, 2017, v. 16, n. 4, p. 262
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- Article
A new study of the kinetics of curd production in the process of cheese manufacture.
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- Journal of Dairy Research, 2017, v. 84, n. 4, p. 479, doi. 10.1017/S002202991700053X
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Production, Characterization and Evaluation of thrombolytic activity of Staphylokinase of Staphylococcus hominis.
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- Current Trends in Biotechnology & Pharmacy, 2017, v. 11, n. 4, p. 389
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Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd.
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- PLoS ONE, 2017, v. 12, n. 8, p. 1, doi. 10.1371/journal.pone.0184020
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Decreased antibiotic susceptibility and enhanced probiotic production potential of goat milk fermented curd in comparison with cow and buffalo milk.
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- Biotechnologia, 2017, v. 98, n. 2, p. 121, doi. 10.5114/bta.2017.68311
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The effect of inoculum size and incubation temperature on cell growth, acid production and curd formation during milk fermentation by Lactobacillus plantarum Dad 13.
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- International Food Research Journal, 2017, v. 24, n. 3, p. 921
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Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics.
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- Dairy / Mljekarstvo, 2017, v. 67, n. 2, p. 130, doi. 10.15567/mljekarstvo.2017.0205
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Changes of physico-chemical characteristics, somatic cell count and curd quality during lactation and their relationships in Lacaune ewes.
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- Dairy / Mljekarstvo, 2017, v. 67, n. 2, p. 138, doi. 10.15567/mljekarstvo.2017.0206
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THE CONTENT OF MACRO AND TRACE ELEMENTS IN CURD AND TRADITIONAL WHITE BRINED CHEESE.
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- Veterinarija ir Zootechnika, 2017, v. 75, n. 97, p. 36
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Variation of milk coagulation properties, cheese yield, and nutrients recovery in curd of cows of different breeds before, during and after transhumance to highland summer pastures.
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- Journal of Dairy Research, 2017, v. 84, n. 1, p. 39, doi. 10.1017/S0022029916000583
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Influence of Summer Temperatures on Milk Content and Technological Properties of Three Cow Breeds Kept Under Identical Conditions.
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- Agro-Knowledge Journal / Agroznanje, 2017, v. 18, n. 1, p. 9, doi. 10.7251/AGREN17010019N
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Simultaneously tracing the geographical origin and presence of bovine milk in Italian water buffalo Mozzarella cheese using MALDI-TOF data of casein signature peptides.
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- Analytical & Bioanalytical Chemistry, 2016, v. 408, n. 20, p. 5609, doi. 10.1007/s00216-016-9663-0
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Utilization of bacteriocin-producing bacteria in dairy products.
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- Dairy / Mljekarstvo, 2016, v. 66, n. 3, p. 215, doi. 10.15567/mljekarstvo.2016.0306
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- Article
Probiotic Dahi containing Lactobacillus acidophilus and Bifidobacterium bifidum modulates immunoglobulin levels and cytokines expression in whey proteins sensitised mice.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 9, p. 3180, doi. 10.1002/jsfa.7497
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Microbiological Aspects Considering the Production of Nutraceutical Curd Containing Onion.
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- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2016, v. 49, n. 2, p. 40
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Milk processing quality of suckled/milked goats: effects of milk accumulation interval and milking regime.
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- Journal of Dairy Research, 2016, v. 83, n. 2, p. 173, doi. 10.1017/S0022029916000157
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Fermented products of India and its implication: A review.
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- Asian Journal of Dairy & Food Research, 2016, v. 35, n. 1, p. 1, doi. 10.18805/ajdfr.v35i1.9244
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- Article
ISOLATION AND IDENTIFICATION OF DOMINANT LACTIC ACID BACTERIA FROM DAHI: AN INDIGENOUS DAIRY PRODUCT OF NEPAL HIMALAYAS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2016, v. 5, n. 4, p. 358, doi. 10.15414/jmbfs.2016.5.4.358-363
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Temperature and Time-Dependent Relaxation of Compressed Cheese Curd Cubes: Effect on Structuring of Pasta-Filata Cheese.
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- Journal of Texture Studies, 2016, v. 47, n. 1, p. 58, doi. 10.1111/jtxs.12160
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Phenotypic and Genotypic Characterization of Indigenous Lactobacillus Species from Diverse Niches of India.
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- Current Trends in Biotechnology & Pharmacy, 2015, v. 9, n. 3, p. 222
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