Works matching IS 1364727X AND DT 2015 AND VI 68 AND IP 3
Results: 18
Influence of lecithin on the processing stability of model whey protein hydrolysate-based infant formula emulsions.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 322, doi. 10.1111/1471-0307.12256
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- Article
Isomaltooligosaccharide increases the Lactobacillus rhamnosus viable count in Cheddar cheese.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 389, doi. 10.1111/1471-0307.12201
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- Article
Milk oligosaccharides: A review.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 305, doi. 10.1111/1471-0307.12209
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- Article
The effect of blending Jersey and Holstein-Friesian milk on composition and coagulation properties.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 454, doi. 10.1111/1471-0307.12222
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- Article
The effect of inulin as a fat replacer on the quality of low-fat ice cream.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 374, doi. 10.1111/1471-0307.12176
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- Article
Optimising emulsion stability during processing of model infant formulae using factorial statistical design.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 334, doi. 10.1111/1471-0307.12240
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- Article
Detection and quantification of Escherichia coli and Pseudomonas aeruginosa in cow milk by near-infrared spectroscopy.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 357, doi. 10.1111/1471-0307.12191
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- Article
Effect of partial substitution of caprine milk for ovine milk, dry salting and cured scalding on lipolysis in Urfa cheeses.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 381, doi. 10.1111/1471-0307.12192
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- Article
Volatile compounds in pressed ewes' milk cheese with saffron spice ( Crocus sativus L.).
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 399, doi. 10.1111/1471-0307.12193
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- Article
The quality of set-style yoghurt responsible to partial lactose hydrolysis followed by protein cross-linking of the skimmed milk.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 427, doi. 10.1111/1471-0307.12195
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- Article
Effect of storage parameters on freeze-dried kefir grains.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 434, doi. 10.1111/1471-0307.12196
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- Article
Assessment of beverages made from milk, soya milk and whey using Iranian kefir starter culture.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 441, doi. 10.1111/1471-0307.12197
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- Article
The effect of lowering salt on the physicochemical, microbiological and sensory properties of São João cheese of Pico Island.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 409, doi. 10.1111/1471-0307.12198
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- Article
Effect of supplementation of brine with calcium on the Feta cheese ripening.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 420, doi. 10.1111/1471-0307.12199
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- Article
Effect of pH on the formation of serum heat-induced protein aggregates in heated yak milk.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 342, doi. 10.1111/1471-0307.12218
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- Article
Thermal inactivation of tickborne encephalitis virus in milk.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 366, doi. 10.1111/1471-0307.12230
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- Article
Direct determination of lactulose in heat-treated milk using diffuse reflectance infrared Fourier transform spectroscopy and partial least squares regression.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 448, doi. 10.1111/1471-0307.12233
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- Article
Concentrated whey protein ingredients: A Fourier transformed infrared spectroscopy investigation of thermally induced denaturation.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 349, doi. 10.1111/1471-0307.12239
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- Article