Found: 35
Select item for more details and to access through your institution.
Effect of storage time on sensory and instrumental properties of skim‐milk yoghurt obtained with microbial transglutaminase.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 157, doi. 10.1111/1471-0307.12648
- By:
- Publication type:
- Article
Lactic acid‐mediated isolation of alpha‐, beta‐ and kappa‐casein fractions by isoelectric precipitation coupled with cold extraction from defatted cow milk.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 31, doi. 10.1111/1471-0307.12646
- By:
- Publication type:
- Article
Physicochemical, microbiological, rheological, and sensory properties of yoghurts with new polysaccharide extracts from Lactarius volemus Fr. using three probiotics.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 168, doi. 10.1111/1471-0307.12653
- By:
- Publication type:
- Article
Letter to the Editor.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 306, doi. 10.1111/1471-0307.12652
- By:
- Publication type:
- Article
Milk composition traits in Jamunapari goats: Genetic parameters and effect of CSN1S1 gene variants.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 12, doi. 10.1111/1471-0307.12651
- By:
- Publication type:
- Article
Issue Information.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. i, doi. 10.1111/1471-0307.12724
- Publication type:
- Article
Salt reduction in film‐ripened, semihard Edam cheese.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 270, doi. 10.1111/1471-0307.12675
- By:
- Publication type:
- Article
Development of vacuum‐dried probiotic milk powder with Bacillus coagulans.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 283, doi. 10.1111/1471-0307.12671
- By:
- Publication type:
- Article
Evaluation of anti‐proliferative activity of Cheddar cheeses using colon adenocarcinoma (HCT‐116) cell line.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 255, doi. 10.1111/1471-0307.12665
- By:
- Publication type:
- Article
The World Dairy Situation (2018) Bulletin No. 494/2018, International Dairy Federation (I.N.P.A.), Boulevard Auguste Reyers 70/B, 1030 Brussels, Belgium. Price: (electronic) 400 Euros.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 307, doi. 10.1111/1471-0307.12662
- By:
- Publication type:
- Article
Composition and occurrence of aflatoxin M<sub>1</sub> in cow's milk samples from Razavi Khorasan Province, Iran.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 40, doi. 10.1111/1471-0307.12661
- By:
- Publication type:
- Article
A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 88, doi. 10.1111/1471-0307.12660
- By:
- Publication type:
- Article
Angiotensin‐converting enzyme inhibition, antioxidant activity and cytotoxicity of bioactive peptides from fermented bovine colostrum.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 108, doi. 10.1111/1471-0307.12659
- By:
- Publication type:
- Article
Why are most physicochemical parameters not useful in predicting the quality of sheep milk?
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 292, doi. 10.1111/1471-0307.12657
- By:
- Publication type:
- Article
Effects of feeding ground versus pelleted total mixed ration on digestion, rumen function and milk production performance of dairy cows.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 22, doi. 10.1111/1471-0307.12656
- By:
- Publication type:
- Article
Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 144, doi. 10.1111/1471-0307.12655
- By:
- Publication type:
- Article
Development of an innovative apparatus using UV‐C for controlling the number of microorganisms in raw milk after milking.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 301, doi. 10.1111/1471-0307.12654
- By:
- Publication type:
- Article
In vitro characterisation of probiotic properties of Enterococcus faecium and Enterococcus durans strains isolated from raw milk and traditional dairy products.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 98, doi. 10.1111/1471-0307.12645
- By:
- Publication type:
- Article
Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 117, doi. 10.1111/1471-0307.12643
- By:
- Publication type:
- Article
Diversity of traditional Caciocavallo cheeses produced in Italy.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 234, doi. 10.1111/1471-0307.12640
- By:
- Publication type:
- Article
Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 67, doi. 10.1111/1471-0307.12625
- By:
- Publication type:
- Article
The use of bacteriophages to control and detect pathogens in the dairy industry.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 1, doi. 10.1111/1471-0307.12641
- By:
- Publication type:
- Article
Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 244, doi. 10.1111/1471-0307.12642
- By:
- Publication type:
- Article
Statistical optimisation of the exopolysaccharide production by Lactobacillus fermentum Lf2 and analysis of its chemical composition.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 76, doi. 10.1111/1471-0307.12639
- By:
- Publication type:
- Article
Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 202, doi. 10.1111/1471-0307.12638
- By:
- Publication type:
- Article
Feasibility of using electrodialysis with bipolar membranes to deacidify acid whey.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 261, doi. 10.1111/1471-0307.12637
- By:
- Publication type:
- Article
Salmonella Anatum, S. Infantis and S. Schwarzengrund in Brazilian Cheeses: Occurrence and antibiotic resistance profiles.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 296, doi. 10.1111/1471-0307.12636
- By:
- Publication type:
- Article
Effect of fortification with asparagus powder on the qualitative properties of processed cheese.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 226, doi. 10.1111/1471-0307.12635
- By:
- Publication type:
- Article
Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 57, doi. 10.1111/1471-0307.12633
- By:
- Publication type:
- Article
Characterisation of cow and buffalo ghee using fluorescence spectroscopy.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 191, doi. 10.1111/1471-0307.12632
- By:
- Publication type:
- Article
Cactus cladode polysaccharide as cryoprotectant in frozen Paneer (Indian Cottage Cheese).
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 215, doi. 10.1111/1471-0307.12631
- By:
- Publication type:
- Article
Microbial, physico‐chemical and sensory characteristics of mango juice‐enriched probiotic dairy drinks.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 182, doi. 10.1111/1471-0307.12630
- By:
- Publication type:
- Article
Functional stability of goats' milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 134, doi. 10.1111/1471-0307.12629
- By:
- Publication type:
- Article
The impact of supplementing goats' milk with quinoa extract on some properties of yoghurt.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 126, doi. 10.1111/1471-0307.12628
- By:
- Publication type:
- Article
On the heat stability of whey protein: Effect of sodium hexametaphosphate.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 46, doi. 10.1111/1471-0307.12626
- By:
- Publication type:
- Article