The Guide on Life Cycle Assessment Towards Sustainability in the Dairy Chain - by International Dairy Federation (IDF).
- Published in:
- 2007
- By:
- Publication type:
- Book Review
Works matching IS 1364727X AND DT 2007 AND VI 60 AND IP 2
Results: 18
1
2
Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 81, doi. 10.1111/j.1471-0307.2007.00299.x
- By:
- Publication type:
- Article
3
Dairy Technology—Principles of Milk Properties and Processes (2006) - Edited by P. Walstra, J.T.M. Wouters and T.J. Geurts.
- Published in:
- 2007
- By:
- Publication type:
- Book Review
4
Membrane Technologies for the Fractionation of Dairy Components - by International Dairy Federation.
- Published in:
- 2007
- By:
- Publication type:
- Book Review
5
Antimicrobial activity of enterococci strains isolated from white cheese.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 105, doi. 10.1111/j.1471-0307.2007.00304.x
- By:
- Publication type:
- Article
6
Solubility and mechanical properties of heat-cured whey protein-based edible films compared with that of collagen and natural casings.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 149, doi. 10.1111/j.1471-0307.2007.00305.x
- By:
- Publication type:
- Article
7
Effect of refrigerated storage temperature on the viability of probiotic micro-organisms in yogurt.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 123, doi. 10.1111/j.1471-0307.2007.00306.x
- By:
- Publication type:
- Article
8
Viability of probiotic micro-organisms ( Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis Bb-12) in ice cream.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 128, doi. 10.1111/j.1471-0307.2007.00307.x
- By:
- Publication type:
- Article
9
The formation of thermophilic spores during the manufacture of whole milk powder.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 109, doi. 10.1111/j.1471-0307.2007.00309.x
- By:
- Publication type:
- Article
10
A study of the pH of individual milk samples.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 96, doi. 10.1111/j.1471-0307.2007.00308.x
- By:
- Publication type:
- Article
11
Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt: Effects of storage time, temperature, background flora and product characteristics.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 118, doi. 10.1111/j.1471-0307.2007.00312.x
- By:
- Publication type:
- Article
12
Food Processing: Principles and Applications (2006) - Edited by H. Ramasamy and M. Marcote.
- Published in:
- 2007
- By:
- Publication type:
- Book Review
13
Rheological, textural and melting properties of commercial samples of some of the different types of pasteurized processed cheese.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 74, doi. 10.1111/j.1471-0307.2007.00314.x
- By:
- Publication type:
- Article
14
Microbiological quality of shredded Cheddar cheese packaged in modified atmospheres.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 89, doi. 10.1111/j.1471-0307.2007.00315.x
- By:
- Publication type:
- Article
15
Heat sensitivity of Mycobacterium avium ssp. paratuberculosis in milk under pilot plant pasteurization conditions.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 98, doi. 10.1111/j.1471-0307.2007.00317.x
- By:
- Publication type:
- Article
16
Functional attributes of native and thermized sour and sweet whey.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 135, doi. 10.1111/j.1471-0307.2007.00316.x
- By:
- Publication type:
- Article
17
Assessment of the quality of cottage cheese produced from standard and protein-fortified skim milk.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 69, doi. 10.1111/j.1471-0307.2007.00319.x
- By:
- Publication type:
- Article
18
Antioxidative ability of native and thermized sour whey in oxidation-catalysed model systems.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 143, doi. 10.1111/j.1471-0307.2007.00320.x
- By:
- Publication type:
- Article