Wild Lactobacillus strains: Technological characterisation and design of Coalho cheese lactic culture.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 572, doi. 10.1111/1471-0307.12360
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Works in International Journal of Dairy Technology, 2017, Vol 70, Issue 4
Results: 18
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Effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 533, doi. 10.1111/1471-0307.12361
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- Article
3
Instructions for Authors.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 610, doi. 10.1111/1471-0307.12367
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- Article
4
The effect of humidity controlled environment on Stilton cheese.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 602, doi. 10.1111/1471-0307.12433
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- Article
5
A preliminary study of the use of a Raman laser sensor to monitor coagulation and syneresis for the online control of cheesemaking.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 607, doi. 10.1111/1471-0307.12439
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- Article
6
A profile of the variation in compositional, proteolytic, lipolytic and fracture properties of retail Cheddar cheese.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 469, doi. 10.1111/1471-0307.12385
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- Article
7
Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 506, doi. 10.1111/1471-0307.12403
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- Article
8
Survival of micro-organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 562, doi. 10.1111/1471-0307.12406
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- Article
9
Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the Campo das Vertentes region, Brazil.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 592, doi. 10.1111/1471-0307.12422
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10
Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 542, doi. 10.1111/1471-0307.12424
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- Article
11
Easy classification of traditional Minas cheeses using artificial neural networks and discriminant analysis.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 492, doi. 10.1111/1471-0307.12370
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- Article
12
Dairy technology: A UK perspective on its past, present and future.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 459, doi. 10.1111/1471-0307.12460
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13
Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 514, doi. 10.1111/1471-0307.12374
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- Article
14
Evaluation of iron-fortified Feta cheese for physicochemical and sensory properties.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 526, doi. 10.1111/1471-0307.12378
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- Article
15
Identification and molecular characterisation of lactobacilli isolated from traditional Koopeh cheese.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 556, doi. 10.1111/1471-0307.12396
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- Article
16
Soya bean oil/soya protein isolate and carrageenan emulsions as fat replacer in fat-reduced Oaxaca-type cheese.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 499, doi. 10.1111/1471-0307.12397
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- Article
17
Low-fat Cheddar cheese made using microparticulated whey proteins: Effect on yield and cheese quality.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 481, doi. 10.1111/1471-0307.12413
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- Article
18
The effects of starter cultures on chemical, biochemical and sensory properties of low-fat Tulum cheeses during ripening.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 583, doi. 10.1111/1471-0307.12377
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- Article