Works matching IS 1364727X AND DT 2003 AND VI 56 AND IP 1

Results: 12

Optimization of ingredients for the manufacture of soft-serve ice-cream (Softy) by response surface methodology (RSM).

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 1, p. 22, doi. 10.1046/j.1471-0307.2003.00069.x

By:

Sharma, H K;
Prasad, K;
Jindal, S;
Sood, P;
Pandey, H

Publication type:

Article

The effect of multiwall Kraft paper or plastic bags on physico-chemical changes in milk powder during storage at high temperature and humidity.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 1, p. 12, doi. 10.1046/j.1471-0307.2003.00057.x

By:

Shakeel-Ur-Rehman;
Farkye, Nana Y;
Schaffner, Andrew A

Publication type:

Article

Cottage cheese whey as an ingredient of cottage cheese dressing mixes.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 1, p. 17, doi. 10.1046/j.1471-0307.2003.00064.x

By:

Monsoor, M A;
Farooq, K;
Haque, Z U

Publication type:

Article

Some properties of yoghurt produced by adding mulberry pekmez (concentrated juice).

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 1, p. 26, doi. 10.1046/j.1471-0307.2003.00070.x

By:

Celik, Serafettin;
Bakirci, Ihsan

Publication type:

Article

Viability of Salmonella enterica subsp.enterica during the preparation and cold storage of Egyptian soft cheeses and ice-cream.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 1, p. 30, doi. 10.1046/j.1471-0307.2003.00072.x

By:

Nassib, Taha A;
Zin El-Din, Mohamed;
El-Sharoud, Walid M

Publication type:

Article

Effect of growth phase on the subsequent growth kinetics of psychrotrophic bacteria of raw milk origin.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 1, p. 35, doi. 10.1046/j.1471-0307.2003.00073.x

By:

Rowe, Michael T;
Dunstall, George;
Kilpatrick, David;
Wisdom, G Brian

Publication type:

Article

Swiss-type and Swiss–Cheddar hybrid-type cheeses: effects of manufacture on sensory character and relationships between the sensory attributes and volatile compounds and gross compositional constituents.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 1, p. 39, doi. 10.1046/j.1471-0307.2003.00075.x

By:

Ben Lawlor, J;
Delahunty, Conor M;
Wilkinson, Martin G;
Sheehan, Jerimiah

Publication type:

Article

Proteolysis in miniature Cheddar-type cheeses made using blends of chymosin and Cynara cardunculus proteinases as coagulant.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 1, p. 52, doi. 10.1046/j.1471-0307.2003.00078.x

By:

O'Mahony, James A;
Sousa, Maria J;
Mcsweeney, Paul L H

Publication type:

Article

Production and use of dairy products in Thailand.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 1, p. 6, doi. 10.1046/j.1471-0307.2003.00082.x

By:

Itsaranuwat, Pariyaporn;
Robinson, Richard K

Publication type:

Article

A study of the growth of Lactobacillus acidophilus in bovine, ovine and caprine milk.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 1, p. 59, doi. 10.1046/j.1471-0307.2003.00083.x

By:

Drakoularakou, Alexandra P;
Kehagias, C;
Karakanas, P N;
Koulouris, S;
Timbis, D

Publication type:

Article

The Swiss Federal Dairy Research Station.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 1, p. 2, doi. 10.1046/j.1471-0307.2003.00084.x

By:

Rüegg, Max

Publication type:

Article

Introduction to Focus on Dairy Research series.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 1, p. 1, doi. 10.1046/j.1471-0307.2003.00086.x

By:

Mann, Ernest J

Publication type:

Article