Works matching IS 1364727X AND DT 2014 AND VI 67 AND IP 2
Results: 19
Autolysis detection and evaluation of some lactic acid bacteria by renaturing sodium dodecyl sulphate-polyacrylamide gel electrophoresis and polymerase chain reaction assays.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 290, doi. 10.1111/1471-0307.12113
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Milk and Dairy Products in Human Nutrition.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 303, doi. 10.1111/1471-0307.12124
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- Article
Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack ( Sir iz mišine) during ripening.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 255, doi. 10.1111/1471-0307.12117
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Evaluation of cheese meltability using convection and conduction melt profilers.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 194, doi. 10.1111/1471-0307.12112
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- Article
The involvement of ATPase activity in the acid tolerance of Lactobacillus rhamnosus strain GG.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 229, doi. 10.1111/1471-0307.12123
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- Article
Working together to dispel the myths of livestock production: The 2013 Food Chain conference organised by NOAH ( National Office for Animal Health) held at The Royal Society, London on March 6, 2013.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 300, doi. 10.1111/1471-0307.12105
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- Article
Application of proteomics to the areas of milk production, processing and quality control - A review.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 153, doi. 10.1111/1471-0307.12116
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- Article
The effects of using transglutaminase, exopolysaccharide-producing starter culture and milk powder on the physicochemical, sensory and texture properties of low-fat set yoghurt.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 237, doi. 10.1111/1471-0307.12127
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The Cronobacter sp. in milk and dairy products: Detection and typing.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 167, doi. 10.1111/1471-0307.12111
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- Article
Microbial and physiochemical changes in yoghurts containing different Lactobacillus delbrueckii subsp . bulgaricus strains in association with Lactobacillus plantarum as an adjunct culture.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 246, doi. 10.1111/1471-0307.12122
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- Article
Alkaline phosphatase activity in United Kingdom cheeses made from bovine pasteurised milk.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 297, doi. 10.1111/1471-0307.12115
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- Article
Optimisation of a pilot-scale spray drying process for probiotic yoghurt, using response surface methodology.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 211, doi. 10.1111/1471-0307.12108
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- Article
Effect of emulsifying salts containing potassium on the melting properties of block-type dairy cheese analogue.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 202, doi. 10.1111/1471-0307.12119
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- Article
Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 220, doi. 10.1111/1471-0307.12110
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- Article
Proteolysis in ultra-heat-treated skim milk after exposure to multispecies biofilms under conditions modelling a milk tanker.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 176, doi. 10.1111/1471-0307.12114
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- Article
A survey of the microbiological quality of Sharri, a hard mountain cheese from Kosovo.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 277, doi. 10.1111/1471-0307.12080
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- Article
A comparison of the physicochemical characteristics of the regional cheese Oscypek and the traditional cheese Gazdowski from the Polish Podhale.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 283, doi. 10.1111/1471-0307.12107
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- Article
Influence of exopolysaccharide-producing cultures on the volatile profile and sensory quality of low-fat Tulum cheese during ripening.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 265, doi. 10.1111/1471-0307.12118
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- Article
An examination of the potential of seaweed extracts as functional ingredients in milk.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 182, doi. 10.1111/1471-0307.12121
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- Article