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.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 322, doi. 10.1111/1471-0307.12256

By:

Drapala, Kamil P;
Auty, Mark A E;
Mulvihill, Daniel M;
O'Mahony, James A

Publication type:

Article

Isomaltooligosaccharide increases the Lactobacillus rhamnosus viable count in Cheddar cheese.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 389, doi. 10.1111/1471-0307.12201

By:

Liu, Lu;
Li, Xiaodong;
Bi, Weiwei;
Zhang, Ling;
Ma, Liyuan;
Ren, Hongjing;
Li, Minghao

Publication type:

Article

Milk oligosaccharides: A review.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 305, doi. 10.1111/1471-0307.12209

By:

Oliveira, Diana L;
Wilbey, R Andrew;
Grandison, Alistair S;
Roseiro, Luísa B

Publication type:

Article

The effect of blending Jersey and Holstein-Friesian milk on composition and coagulation properties.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 454, doi. 10.1111/1471-0307.12222

By:

Bland, Julie Heather;
Grandison, Alistair Steven;
Fagan, Colette Catherine

Publication type:

Article

The effect of inulin as a fat replacer on the quality of low-fat ice cream.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 374, doi. 10.1111/1471-0307.12176

By:

Tiwari, Anurag;
Sharma, Harish Kumar;
Kumar, Navneet;
Kaur, Mandeep

Publication type:

Article

Optimising emulsion stability during processing of model infant formulae using factorial statistical design.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 334, doi. 10.1111/1471-0307.12240

By:

McCarthy, Noel A;
Gee, Vivian L;
O'Mahony, James A;
Kelly, Alan L;
Fenelon, Mark A

Publication type:

Article

Detection and quantification of Escherichia coli and Pseudomonas aeruginosa in cow milk by near-infrared spectroscopy.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 357, doi. 10.1111/1471-0307.12191

By:

Cámara‐Martos, Fernando;
Lopes, Joao Almeida;
Moreno‐Rojas, Rafael;
Pérez‐Rodríguez, Fernando

Publication type:

Article

Effect of partial substitution of caprine milk for ovine milk, dry salting and cured scalding on lipolysis in Urfa cheeses.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 381, doi. 10.1111/1471-0307.12192

By:

Atasoy, Ahmet Ferit

Publication type:

Article

Volatile compounds in pressed ewes' milk cheese with saffron spice ( Crocus sativus L.).

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 399, doi. 10.1111/1471-0307.12193

By:

Licón, Carmen C.;
Carmona, Manuel;
Berruga, María Isabel

Publication type:

Article

The quality of set-style yoghurt responsible to partial lactose hydrolysis followed by protein cross-linking of the skimmed milk.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 427, doi. 10.1111/1471-0307.12195

By:

Han, Yan‐Ping;
Fu, Miao;
Zhao, Xin‐Huai

Publication type:

Article

Effect of storage parameters on freeze-dried kefir grains.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 434, doi. 10.1111/1471-0307.12196

By:

Kök Taş, Tuğba

Publication type:

Article

Assessment of beverages made from milk, soya milk and whey using Iranian kefir starter culture.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 441, doi. 10.1111/1471-0307.12197

By:

Abdolmaleki, Farzaneh;
Mazaheri Assadi, Mahnaz;
Akbarirad, Hamid

Publication type:

Article

The effect of lowering salt on the physicochemical, microbiological and sensory properties of São João cheese of Pico Island.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 409, doi. 10.1111/1471-0307.12198

By:

Soares, Catarina;
Fernando, Ana Luisa;
Mendes, Benilde;
Martins, António P L

Publication type:

Article

Effect of supplementation of brine with calcium on the Feta cheese ripening.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 420, doi. 10.1111/1471-0307.12199

By:

Zoidou, Evangelia;
Plakas, Nikolaos;
Giannopoulou, Dimitra;
Kotoula, Maria;
Moatsou, Golfo

Publication type:

Article

Effect of pH on the formation of serum heat-induced protein aggregates in heated yak milk.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 342, doi. 10.1111/1471-0307.12218

By:

Xu, Weiyi;
He, Shenghua;
Ma, Ying;
Zhang, Yixin;
Li, Qiming;
Wang, Lifeng;
Wang, Rongchun

Publication type:

Article

Thermal inactivation of tickborne encephalitis virus in milk.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 366, doi. 10.1111/1471-0307.12230

By:

Saier, Regine;
Maier, Gabriele;
Atamer, Zeynep;
Hinrichs, Joerg

Publication type:

Article

Direct determination of lactulose in heat-treated milk using diffuse reflectance infrared Fourier transform spectroscopy and partial least squares regression.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 448, doi. 10.1111/1471-0307.12233

By:

Pappas, Christos S;
Sakkas, Lambros;
Moschopoulou, Ekaterini;
Moatsou, Golfo

Publication type:

Article

Concentrated whey protein ingredients: A Fourier transformed infrared spectroscopy investigation of thermally induced denaturation.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 349, doi. 10.1111/1471-0307.12239

By:

O'Loughlin, Ian B;
Kelly, Phil M;
Murray, Brian A;
FitzGerald, Richard J;
Brodkorb, Andre

Publication type:

Article