Characterisation of Macedonian white‐brined cheese: Effect of raw or heat‐treated caprine milk.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 408, doi. 10.1111/1471-0307.12486
- By:
- Publication type:
- Article
Works matching IS 1364727X AND DT 2018 AND VI 71 AND IP 2
Results: 33
1
2
Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 446, doi. 10.1111/1471-0307.12507
- By:
- Publication type:
- Article
3
Global Cheesemaking Technology: Cheese Quality and Characteristics.
- Published in:
- 2018
- By:
- Publication type:
- Book Review
4
The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 277, doi. 10.1111/1471-0307.12502
- By:
- Publication type:
- Article
5
Anti‐inflammatory and anticancer activities of water‐soluble peptide extracts of buffalo and cow milk Cheddar cheeses.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 432, doi. 10.1111/1471-0307.12483
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- Publication type:
- Article
6
Effect of homogenisation of cheese milk and high‐shear mixing of the curd during cream cheese manufacture.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 417, doi. 10.1111/1471-0307.12482
- By:
- Publication type:
- Article
7
Effect of whey protein‐iron based edible coating on the quality of Paneer and process optimisation.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 395, doi. 10.1111/1471-0307.12478
- By:
- Publication type:
- Article
8
Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 382, doi. 10.1111/1471-0307.12476
- By:
- Publication type:
- Article
9
An efficient technique for dairy wastewater treatment.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 532, doi. 10.1111/1471-0307.12475
- By:
- Publication type:
- Article
10
<italic>Bacillus</italic> and <italic>Paenibacillus</italic> species associated with extended shelf life milk during processing and storage.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 301, doi. 10.1111/1471-0307.12474
- By:
- Publication type:
- Article
11
Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 321, doi. 10.1111/1471-0307.12462
- By:
- Publication type:
- Article
12
Issue Information.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. i, doi. 10.1111/1471-0307.12468
- Publication type:
- Article
13
Instructions for Authors.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 552, doi. 10.1111/1471-0307.12467
- Publication type:
- Article
14
The effect of alginates on <italic>in vitro</italic> gastric digestion of particulated whey protein.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 469, doi. 10.1111/1471-0307.12458
- By:
- Publication type:
- Article
15
Textural and microstructural properties of Kradi cheese (an indigenous cheese of Jammu and Kashmir, India).
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 372, doi. 10.1111/1471-0307.12459
- By:
- Publication type:
- Article
16
Lactose crystallisation in concentrated whey: the influence of vat type.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 478, doi. 10.1111/1471-0307.12455
- By:
- Publication type:
- Article
17
Production of reduced‐fat Labneh cheese with inulin and β‐glucan fibre‐based fat replacer.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 362, doi. 10.1111/1471-0307.12456
- By:
- Publication type:
- Article
18
Optimisation of <italic>Bacillus cereus</italic> biofilm removal in the dairy industry using an <italic>in vitro</italic> model of cleaning‐in‐place incorporating serine protease.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 512, doi. 10.1111/1471-0307.12454
- By:
- Publication type:
- Article
19
Separation and purification of hypocholesterolaemic peptides from whey protein and their stability under simulated gastrointestinal digestion.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 460, doi. 10.1111/1471-0307.12453
- By:
- Publication type:
- Article
20
Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 491, doi. 10.1111/1471-0307.12451
- By:
- Publication type:
- Article
21
Applicability of protein estimation methods for assaying glycomacropeptide.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 539, doi. 10.1111/1471-0307.12452
- By:
- Publication type:
- Article
22
Study of Fourier transform near infrared (FT‐NIR) spectra of ghee (anhydrous milk fat).
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 484, doi. 10.1111/1471-0307.12450
- By:
- Publication type:
- Article
23
<italic>Listeria monocytogenes</italic> survival during production and storage of water buffalo Mozzarella cheese.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 356, doi. 10.1111/1471-0307.12449
- By:
- Publication type:
- Article
24
The behaviour of Arabian donkey milk during acidification compared to bovine milk.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 439, doi. 10.1111/1471-0307.12447
- By:
- Publication type:
- Article
25
Changes in physicochemical properties and DNA quality of milk as affected by different heat treatments.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 333, doi. 10.1111/1471-0307.12446
- By:
- Publication type:
- Article
26
Comparative milk fatty acid analysis of different dairy species.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 544, doi. 10.1111/1471-0307.12443
- By:
- Publication type:
- Article
27
Induction of pitting corrosion on stainless steel (grades 304 and 316) used in dairy industry by biofilms of common sporeformers.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 519, doi. 10.1111/1471-0307.12444
- By:
- Publication type:
- Article
28
Effect of waxy rice starch on textural and microstructural properties of microwave‐puffed cheese chips.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 501, doi. 10.1111/1471-0307.12437
- By:
- Publication type:
- Article
29
Magnetic nanoparticle‐based fluorescent immunoassay for determination of progesterone in milk.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 309, doi. 10.1111/1471-0307.12438
- By:
- Publication type:
- Article
30
Functional and technological aspects of whey powder and whey protein products.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 454, doi. 10.1111/1471-0307.12436
- By:
- Publication type:
- Article
31
Changes in the physicochemical, microstructural and rheological properties of traditional Kope cheese during ripening.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 347, doi. 10.1111/1471-0307.12434
- By:
- Publication type:
- Article
32
Rapid detection and quantification of soya bean oil and common sugar in bovine milk using attenuated total reflectance–fourier transform infrared spectroscopy.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 292, doi. 10.1111/1471-0307.12432
- By:
- Publication type:
- Article
33
Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 340, doi. 10.1111/1471-0307.12431
- By:
- Publication type:
- Article