Works matching IS 1364727X AND DT 2000 AND VI 53 AND IP 2

Results: 11

The compositional and functional properties of commercial mozzarella, cheddar and analogue pizza cheeses.

Published in:

International Journal of Dairy Technology, 2000, v. 53, n. 2, p. 51, doi. 10.1111/j.1471-0307.2000.tb02658.x

By:

GUINEE, TIMOTHY P;
HARRINGTON, DERMOT;
CORCORAN, MICHAEL O;
MULHOLLAND, EDWARD O;
MUJLLINS, CATHERINE

Publication type:

Article

LFRA Ingredients Handbook: Prebiotics and Probiotics. Edited by Glenn Gibson and Fiona Angus.

Published in:: International Journal of Dairy Technology, 2000, v. 53, n. 2, p. 40, doi. 10.1111/j.1471-0307.2000.tb02654.x
Publication type:: Article

Water charges: the Mogden formula explained?

Published in:

International Journal of Dairy Technology, 2000, v. 53, n. 2, p. 37, doi. 10.1111/j.1471-0307.2000.tb02653.x

By:

WALKER, STEPHEN

Publication type:

Article

Production of processed cheese using kasseri cheese and processed cheese analogues incorporating whey protein concentrate and soybean oil.

Published in:

International Journal of Dairy Technology, 2000, v. 53, n. 2, p. 69, doi. 10.1111/j.1471-0307.2000.tb02661.x

By:

KAMINARIDES, S;
STACHTIARIS, S

Publication type:

Article

Obituary.

Published in:: International Journal of Dairy Technology, 2000, v. 53, n. 2, p. 50, doi. 10.1111/j.1471-0307.2000.tb02657.x
Publication type:: Article

Comparison of a laboratory butter reworker with a Westfalia industrial reworker.

Published in:

International Journal of Dairy Technology, 2000, v. 53, n. 2, p. 75, doi. 10.1111/j.1471-0307.2000.tb02662.x

By:

HUERTA-GONZALEZ, LUIS;
WILEEY, RANDREW

Publication type:

Article

Evaluation of helical viscometry for assessing the functional properties of mozzarella cheese.

Published in:

International Journal of Dairy Technology, 2000, v. 53, n. 2, p. 57, doi. 10.1111/j.1471-0307.2000.tb02659.x

By:

SAVAGE, ALISON A;
MULLAH, W MICHAEL A

Publication type:

Article

The effect of varying the calcium-sequestering salt cation on the hydration behaviour of rennet caseins in a simple model system.

Published in:

International Journal of Dairy Technology, 2000, v. 53, n. 2, p. 41, doi. 10.1111/j.1471-0307.2000.tb02655.x

By:

ENNIS, MICHAEL P;
O'DOWD, JEREMIAH J;
THORNTON, ANN;
MULVIHILL, DANIEL M

Publication type:

Article

Causes and control of early gas production in cheddar cheese.

Published in:

International Journal of Dairy Technology, 2000, v. 53, n. 2, p. 63, doi. 10.1111/j.1471-0307.2000.tb02660.x

By:

MULLAN, W MICHAEL A

Publication type:

Article

Potential use of homogenized whey protein dispersions and process modification for the manufacture of low fat and reduced fat cheddar type cheeses.

Published in:

International Journal of Dairy Technology, 2000, v. 53, n. 2, p. 45, doi. 10.1111/j.1471-0307.2000.tb02656.x

By:

PUNIDADAS, P;
TUNG, M A;
FEIRTAG, J

Publication type:

Article

Obituary.

Published in:: International Journal of Dairy Technology, 2000, v. 53, n. 2, p. 78, doi. 10.1111/j.1471-0307.2000.tb02663.x
Publication type:: Article