Impact of processing steps on the composition of volatile compounds in cheese powders.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 197, doi. 10.1111/j.1471-0307.2010.00650.x
- By:
- Publication type:
- Article
Works matching IS 1364727X AND DT 2011 AND VI 64 AND IP 2
Results: 22
1
2
Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals (2010).
- Published in:
- 2011
- By:
- Publication type:
- Book Review
3
Improvement of low fat mozzarella cheese properties using denatured whey protein.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 207, doi. 10.1111/j.1471-0307.2010.00654.x
- By:
- Publication type:
- Article
4
Recent advances in the analysis of dairy product quality using methods based on the interactions of light with matter.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 153, doi. 10.1111/j.1471-0307.2010.00665.x
- By:
- Publication type:
- Article
5
Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 254, doi. 10.1111/j.1471-0307.2010.00647.x
- By:
- Publication type:
- Article
6
Influence of gum tragacanth, Astragalus gossypinus, addition on stability of nonfat Doogh, an Iranian fermented milk drink.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 262, doi. 10.1111/j.1471-0307.2010.00658.x
- By:
- Publication type:
- Article
7
Quality evaluation of mozzarella cheese made from buffalo milk by using paneer booti ( Withania coagulans) and calf rennet.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 218, doi. 10.1111/j.1471-0307.2010.00653.x
- By:
- Publication type:
- Article
8
A comparison of the production efficiencies of full-length and truncated forms of prochymosin.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 288, doi. 10.1111/j.1471-0307.2010.00664.x
- By:
- Publication type:
- Article
9
Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurds.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 227, doi. 10.1111/j.1471-0307.2011.00675.x
- By:
- Publication type:
- Article
10
The physicochemical and rheological properties of a milk drink flavoured with cajeta, a Mexican caramel jam.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 294, doi. 10.1111/j.1471-0307.2010.00657.x
- By:
- Publication type:
- Article
11
Environmental Issues at Dairy Farm Level (2010).
- Published in:
- 2011
- By:
- Publication type:
- Book Review
12
Improving the Safety and Quality of Milk (2010).
- Published in:
- 2011
- By:
- Publication type:
- Book Review
13
Computational fluid dynamics studies on pasteurisation of canned milk.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 305, doi. 10.1111/j.1471-0307.2010.00663.x
- By:
- Publication type:
- Article
14
A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milk.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 166, doi. 10.1111/j.1471-0307.2010.00656.x
- By:
- Publication type:
- Article
15
Milk reversibility following reduction and restoration of pH.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 179, doi. 10.1111/j.1471-0307.2010.00649.x
- By:
- Publication type:
- Article
16
Enhancement of cell stability and viability of probiotic Leuconostoc mesenteroides.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 276, doi. 10.1111/j.1471-0307.2010.00640.x
- By:
- Publication type:
- Article
17
Technology of Cheesemaking (2010), 2nd edn.
- Published in:
- 2011
- By:
- Publication type:
- Book Review
18
The effect of concentration of chymosin on the yield and sensory properties of camel cheese and on its microbiological quality.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 232, doi. 10.1111/j.1471-0307.2010.00662.x
- By:
- Publication type:
- Article
19
Comparison of volatile compounds in yoghurts made from cows', buffaloes', ewes' and goats' milks.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 240, doi. 10.1111/j.1471-0307.2010.00655.x
- By:
- Publication type:
- Article
20
Influence of sucrose, high fructose corn syrup and honey from different floral sources on growth and acid production by lactic acid bacteria and bifidobacteria.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 247, doi. 10.1111/j.1471-0307.2011.00666.x
- By:
- Publication type:
- Article
21
Elucidation of mechanism of aminoreductone formation in the Maillard reaction of lactose.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 188, doi. 10.1111/j.1471-0307.2010.00648.x
- By:
- Publication type:
- Article
22
Changes in gastric resistance of Lactobacillus casei in flavoured commercial fermented milks during refrigerated storage.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 269, doi. 10.1111/j.1471-0307.2010.00659.x
- By:
- Publication type:
- Article