Properties of cholesterol-reduced ice cream made with cross-linked β-cyclodextrin.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 452, doi. 10.1111/j.1471-0307.2009.00506.x
- By:
- Publication type:
- Article
Works matching IS 1364727X AND DT 2009 AND VI 62 AND IP 3
Results: 24
1
2
Alkaline phosphatase activity in pasteurized milk: A quantitative comparison of Fluorophos and colourimetric procedures.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 308, doi. 10.1111/j.1471-0307.2009.00503.x
- By:
- Publication type:
- Article
3
Raw milk and raw milk cheeses as vehicles for infection by Verocytotoxin-producing Escherichia coli.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 293, doi. 10.1111/j.1471-0307.2009.00504.x
- By:
- Publication type:
- Article
4
The effects of butter characteristics on the growth of Listeria monocytogenes.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 326, doi. 10.1111/j.1471-0307.2009.00505.x
- By:
- Publication type:
- Article
5
Behaviour of Listeria monocytogenes inoculated into Minas Frescal cheese made by direct acidification or lactic culture during refrigerated storage.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 361, doi. 10.1111/j.1471-0307.2009.00512.x
- By:
- Publication type:
- Article
6
Development of goat cheese whey-flavoured beverages.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 438, doi. 10.1111/j.1471-0307.2009.00491.x
- By:
- Publication type:
- Article
7
Characterization of milk coagulating properties from the extract of Withania coagulans.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 315, doi. 10.1111/j.1471-0307.2009.00492.x
- By:
- Publication type:
- Article
8
Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheese.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 387, doi. 10.1111/j.1471-0307.2009.00493.x
- By:
- Publication type:
- Article
9
Investigation of the possible use of probiotics in ice cream manufacture.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 444, doi. 10.1111/j.1471-0307.2009.00494.x
- By:
- Publication type:
- Article
10
A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 354, doi. 10.1111/j.1471-0307.2009.00495.x
- By:
- Publication type:
- Article
11
Characterization of the free fatty acids profile of Pategrás cheese during ripening.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 331, doi. 10.1111/j.1471-0307.2009.00496.x
- By:
- Publication type:
- Article
12
The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4°C.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 397, doi. 10.1111/j.1471-0307.2009.00497.x
- By:
- Publication type:
- Article
13
Occurrence and characterization of Staphylococcus aureus isolated from raw milk for cheesemaking.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 366, doi. 10.1111/j.1471-0307.2009.00498.x
- By:
- Publication type:
- Article
14
Influence of different exopolysaccharide-producing strains on the physicochemical, sensory and syneresis characteristics of reduced-fat stirred yoghurt.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 422, doi. 10.1111/j.1471-0307.2009.00499.x
- By:
- Publication type:
- Article
15
Chemical and sensory properties of cholesterol-reduced processed cheese spread.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 348, doi. 10.1111/j.1471-0307.2009.00500.x
- By:
- Publication type:
- Article
16
Rheological properties of fermented milk produced by a single exopolysaccharide producing Streptococcus thermophilus strain in the presence of added calcium and sucrose.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 411, doi. 10.1111/j.1471-0307.2009.00501.x
- By:
- Publication type:
- Article
17
A new method to estimate the heat treatment of milk and milk-like systems.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 321, doi. 10.1111/j.1471-0307.2009.00502.x
- By:
- Publication type:
- Article
18
Use of whey and buttermilk based media to obtain biomass of thermophilic LAB.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 431, doi. 10.1111/j.1471-0307.2009.00508.x
- By:
- Publication type:
- Article
19
Dairy Fats and Related Products.
- Published in:
- 2009
- By:
- Publication type:
- Book Review
20
Occurrence of coagulase-positive Staphylococci, microbial indicators and physical–chemical characteristics of traditional semihard cheese produced in Brazil.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 372, doi. 10.1111/j.1471-0307.2009.00510.x
- By:
- Publication type:
- Article
21
Shelf life of Turkish whey cheese (Lor) under modified atmosphere packaging.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 378, doi. 10.1111/j.1471-0307.2009.00511.x
- By:
- Publication type:
- Article
22
Texture of nonfat yoghurt as influenced by whey protein concentrate and Gum Tragacanth as fat replacers.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 405, doi. 10.1111/j.1471-0307.2009.00507.x
- By:
- Publication type:
- Article
23
Milk Processing and Quality Management.
- Published in:
- 2009
- By:
- Publication type:
- Book Review
24
Antioxidant activity of Cheddar cheeses at different stages of ripening.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 339, doi. 10.1111/j.1471-0307.2009.00509.x
- By:
- Publication type:
- Article