The World Dairy Situation (2016).
- Published in:
- 2018
- By:
- Publication type:
- Book Review
Works in International Journal of Dairy Technology, 2018, Vol 71, Issue 1
Results: 35
1
2
Issue Information.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. i, doi. 10.1111/1471-0307.12466
- Publication type:
- Article
3
Instructions for Authors.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 276, doi. 10.1111/1471-0307.12465
- Publication type:
- Article
4
Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 264, doi. 10.1111/1471-0307.12420
- By:
- Publication type:
- Article
5
Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Z<italic>ingiber officinale</italic>).
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 190, doi. 10.1111/1471-0307.12430
- By:
- Publication type:
- Article
6
The stability of the casein–gluconate matrix in reduced‐lactose kefir with soluble fraction polysaccharides containing β‐glucan from <italic>Pleurotus ostreatus</italic>.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 122, doi. 10.1111/1471-0307.12429
- By:
- Publication type:
- Article
7
Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 243, doi. 10.1111/1471-0307.12428
- By:
- Publication type:
- Article
8
Immunomodulation by hydrolysates and peptides derived from milk proteins.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 1, doi. 10.1111/1471-0307.12421
- By:
- Publication type:
- Article
9
Evaluation of total phenol content and antioxidant properties of encapsulated grape seed extract in yoghurt.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 96, doi. 10.1111/1471-0307.12464
- By:
- Publication type:
- Article
10
Effects of yoghurt butter oils on rat plasma lipids, haematology and liver histology parameters in a 150‐day study.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 140, doi. 10.1111/1471-0307.12419
- By:
- Publication type:
- Article
11
Colloidal aggregation induced by the reduction in pH and the synthesis of new molecular structures during the milk fermentation process.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 56, doi. 10.1111/1471-0307.12417
- By:
- Publication type:
- Article
12
Prevalence and risk factors for <italic>Bacillus cereus</italic> in raw milk in Inner Mongolia, Northern China.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 269, doi. 10.1111/1471-0307.12416
- By:
- Publication type:
- Article
13
Ice cream supplemented with grape juice residue as a source of antioxidants.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 183, doi. 10.1111/1471-0307.12412
- By:
- Publication type:
- Article
14
Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry‐heating conditions.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 216, doi. 10.1111/1471-0307.12411
- By:
- Publication type:
- Article
15
Simultaneous detection and identification of pathogenic <italic>Cronobacter</italic> species by high‐resolution melting analysis in powdered infant formulas.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 253, doi. 10.1111/1471-0307.12410
- By:
- Publication type:
- Article
16
Traditional processing, composition, microbial quality and sensory characteristics of Eshabwe (ghee sauce).
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 149, doi. 10.1111/1471-0307.12407
- By:
- Publication type:
- Article
17
Effect of pullulan on the physicochemical properties of yoghurt.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 64, doi. 10.1111/1471-0307.12401
- By:
- Publication type:
- Article
18
Proteolysis and antioxidant activity of peptic, tryptic and chymotryptic hydrolysates of cow, buffalo, goat and camel caseins.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 236, doi. 10.1111/1471-0307.12400
- By:
- Publication type:
- Article
19
Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 71, doi. 10.1111/1471-0307.12393
- By:
- Publication type:
- Article
20
The influence of vegetable puree containing carotenoids on the nutrient composition and structure of milk yoghurt.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 89, doi. 10.1111/1471-0307.12392
- By:
- Publication type:
- Article
21
Confirmation of buffalo tallow in anhydrous cow milk fat using gas liquid chromatography in tandem with species‐specific polymerase chain reaction.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 158, doi. 10.1111/1471-0307.12390
- By:
- Publication type:
- Article
22
Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 105, doi. 10.1111/1471-0307.12388
- By:
- Publication type:
- Article
23
Probiotic properties of ice creams produced with dietary fibres from by‐products of the food industry.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 174, doi. 10.1111/1471-0307.12387
- By:
- Publication type:
- Article
24
Angiotensin converting enzyme‐inhibitory activity and antimicrobial effect of fermented camel milk (<italic>Camelus dromedarius</italic>).
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 27, doi. 10.1111/1471-0307.12383
- By:
- Publication type:
- Article
25
Comparative stability of aspartame and neotame in yoghurt.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 81, doi. 10.1111/1471-0307.12381
- By:
- Publication type:
- Article
26
Effect of different treatments on the stability of lysozyme, lactoferrin and β‐lactoglobulin in donkey's milk.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 36, doi. 10.1111/1471-0307.12380
- By:
- Publication type:
- Article
27
Microbiological and enzymatic activity of bovine whole milk treated by pulsed electric fields.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 10, doi. 10.1111/1471-0307.12379
- By:
- Publication type:
- Article
28
Stabilisation mechanism of various inulins and hydrocolloids: Milk–sour cherry juice mixture.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 208, doi. 10.1111/1471-0307.12376
- By:
- Publication type:
- Article
29
Optimisation of fermentation variables for conjugated linoleic acid bioconversion by <italic>Lactobacillus fermentum </italic>DDHI27 in modified skim milk.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 46, doi. 10.1111/1471-0307.12375
- By:
- Publication type:
- Article
30
Effect of whey protein concentrate, pH and salt on colloidal stability of acid dairy drink (Doogh).
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 198, doi. 10.1111/1471-0307.12371
- By:
- Publication type:
- Article
31
Analysis of the preferential mechanisms of denaturation of whey protein variants as a function of temperature and pH for the development of an optical sensor.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 226, doi. 10.1111/1471-0307.12348
- By:
- Publication type:
- Article
32
Influence of adjunct cultures on angiotensin‐converting enzyme (ACE)‐inhibitory activity, organic acid content and peptide profile of kefir.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 131, doi. 10.1111/1471-0307.12346
- By:
- Publication type:
- Article
33
Development of yoghurt from ovine milk with enhanced texture and flavour properties.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 112, doi. 10.1111/1471-0307.12341
- By:
- Publication type:
- Article
34
Microbiological quality of Brazilian UHT milk: Identification and spoilage potential of spore‐forming bacteria.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 20, doi. 10.1111/1471-0307.12339
- By:
- Publication type:
- Article
35
Lycopene: A natural antioxidant for anhydrous buffalo milk fat.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 164, doi. 10.1111/1471-0307.12335
- By:
- Publication type:
- Article