Works matching IS 1364727X AND DT 2009 AND VI 62 AND IP 4

Results: 21

Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 549, doi. 10.1111/j.1471-0307.2009.00513.x

By:

ABBASI, HABIB;
MOUSAVI, MOHAMMAD EBRAHIMZADEH;
EHSANI, MOHAMMAD REZA;
D.-JOMEA, ZAHRA EMAM;
VAZIRI, MOHARAM;
RAHIMI, JAMSHID;
AZIZNIA, SOMAYEH

Publication type:

Article

Research on the chemical composition of Saanen goat colostrum.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 500, doi. 10.1111/j.1471-0307.2009.00515.x

By:

XIAO-YU YANG;
JIN-PING CHEN;
FU-XIN ZHANG

Publication type:

Article

An evaluation of methods for inoculating Listeria monocytogenes into butter for microbiological experimentation.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 520, doi. 10.1111/j.1471-0307.2009.00516.x

By:

VOYSEY, PHILIP A.;
ANSLOW, PATRICIA A.;
BRIDGWATER, KERRY J.;
LAVENDER, BRIGITTE;
WATSON, LEONIE

Publication type:

Article

The potential of probiotic fermented milk products in reducing risk of antibiotic-associated diarrhoea and Clostridium difficile disease.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 461, doi. 10.1111/j.1471-0307.2009.00518.x

By:

LEWIS, JONATHAN D. N.;
THOMAS, LINDA V.;
WEIR, WILLIAM

Publication type:

Article

Case Studies in Food Product Development (2008).

Published in:

2009

By:

Whitley, Liz

Publication type:

Book Review

Dictionary of Food Science & Technology, 2nd edition.

Published in:

2009

By:

McDougall, I. A.

Publication type:

Book Review

Stability of β-lactoglobulin/micellar casein mixtures on heating in simulated milk ultrafiltrate at pH 6.0.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 493, doi. 10.1111/j.1471-0307.2009.00522.x

By:

MOUNSEY, JOHN S.;
O'KENNEDY, BRENDAN T.

Publication type:

Article

The textural properties of soy paneer.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 584, doi. 10.1111/j.1471-0307.2009.00523.x

By:

JAIN, SANJAY KUMAR;
MHATRE, SUJATA S.

Publication type:

Article

Handbook of Fermented Functional Foods, 2nd edition (2008).

Published in:

2009

By:

Tamime, A. Y.

Publication type:

Book Review

Effects of homogenisation conditions on the physical properties of high-fat ice cream.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 577, doi. 10.1111/j.1471-0307.2009.00525.x

By:

TOSAKI, MAYU;
KITAMURA, YUTAKA;
SATAKE, TAKAAKI;
TSURUTANI, TAIJI

Publication type:

Article

The effect of Lallemantia royleana (Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 571, doi. 10.1111/j.1471-0307.2009.00526.x

By:

BAHRAMPARVAR, MARYAM;
KHODAPARAST, MOHAMMAD H. HADDAD;
RAZAVI, SEYED M. A.

Publication type:

Article

Utilisation of buttermilk for the preparation of carbonated fruit-flavoured beverages.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 564, doi. 10.1111/j.1471-0307.2009.00527.x

By:

SHAIKH, MERAJ FATIMA BURHANUDDIN;
RATHI, SATYANARAYAN DAGDULAL

Publication type:

Article

Probiotic fermented milks: Present and future.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 472, doi. 10.1111/j.1471-0307.2009.00528.x

By:

SÁNCHEZ, BORJA;
DE LOS REYES-GAVILÁN, CLARA G.;
MARGOLLES, ABELARDO;
GUEIMONDE, MIGUEL

Publication type:

Article

Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical–chemical properties.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 484, doi. 10.1111/j.1471-0307.2009.00529.x

By:

HOUGAARD, ANNI B.;
HAMMERSHØJ, MARIANNE;
VESTERGAARD, JANNIE S.;
POULSEN, OLE;
IPSEN, RICHARD H.

Publication type:

Article

Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripening.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 527, doi. 10.1111/j.1471-0307.2009.00530.x

By:

BRICKLEY, CIARA A.;
LUCEY, JOHN A.;
McSWEENEY, PAUL L. H.

Publication type:

Article

Functional Dairy Products Volume 2 (2007).

Published in:

2009

By:

Kanekanian, Ara

Publication type:

Book Review

Estimation of sugars in milk by HPLC and its application in detection of adulteration of milk with soymilk.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 514, doi. 10.1111/j.1471-0307.2009.00532.x

By:

SHARMA, RAJAN;
RAJPUT, YUDHISHTHIR S;
POONAM;
DOGRA, GAURAV;
TOMAR, SUDHIR K

Publication type:

Article

Oaxaca cheese: Manufacture process and physicochemical characteristics.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 535, doi. 10.1111/j.1471-0307.2009.00533.x

By:

DE OCA-FLORES, ERIC M.;
CASTELÁN-ORTEGA, OCTAVIO A.;
ESTRADA-FLORES, JULIETA G.;
ESPINOZA-ORTEGA, ANGÉLICA

Publication type:

Article

Physicochemical characteristics and renneting properties of camels’ milk: A comparison with goats’, ewes’ and cows’ milks.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 505, doi. 10.1111/j.1471-0307.2009.00535.x

By:

BORNAZ, SALWA;
SAHLI, ALI;
ATTALAH, AMIRA;
ATTIA, HAMADI

Publication type:

Article

Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 541, doi. 10.1111/j.1471-0307.2009.00536.x

By:

CAMBAZTEPE, FERDA;
CAKMAKCI, SONGUL;
DAGDEMIR, ELIF

Publication type:

Article

Probiotic buttermilk-like fermented milk product development in a semiindustrial scale: Physicochemical, microbiological and sensory acceptability.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 556, doi. 10.1111/j.1471-0307.2009.00534.x

By:

ANTUNES, ADRIANE E C.;
SILVA, ÉRICA R. A.;
VAN DENDER, ARIENE G F.;
MARASCA, ELZA T. G.;
MORENO, IZILDINHA;
FARIA, ELIETE V.;
PADULA, MARISA;
LERAYER, ALDA L. S.

Publication type:

Article