Works matching IS 1364727X AND DT 2019 AND VI 72 AND IP 3

Results: 22

Are we closer to understanding why viable cells of Mycobacterium avium subsp. paratuberculosis are still being reported in pasteurised milk?

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 332, doi. 10.1111/1471-0307.12617

By:

Mullan, W Michael A

Publication type:

Article

Fatty acids, health indices and sensory properties of Ricotta cheese from sheep fed three different diets.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 427, doi. 10.1111/1471-0307.12613

By:

Fusaro, Isa;
Giammarco, Melania;
Chincarini, Matteo;
Odintsov Vaintrub, Michael;
Formigoni, Andrea;
Mammi, Ludovica Maria Eugenia;
Vignola, Giorgio

Publication type:

Article

Corrigendum.

Published in:: International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 479, doi. 10.1111/1471-0307.12612
Publication type:: Article

Comparison of heat stability of cow's milk subjected to ultra‐high temperature and in‐container sterilisation.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 364, doi. 10.1111/1471-0307.12609

By:

Chen, Bi Ye;
Ren, Fei Yue;
Grandison, Alistair S;
Lewis, Michael J

Publication type:

Article

Overview of the local production process of raw milk butter in Wallonia (Belgium).

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 466, doi. 10.1111/1471-0307.12608

By:

Soundous, El‐Hajjaji;
Amaury, Gérard;
Juliette, De Laubier;
Sybille, Di Tanna;
Aurélie, Lainé;
Viviane, Patz;
Marianne, Sindic

Publication type:

Article

Physical and sensory characteristics and probiotic survival in ice cream sweetened with various polyols.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 456, doi. 10.1111/1471-0307.12605

By:

Kalicka, Dorota;
Znamirowska, Agata;
Pawlos, Małgorzata;
Buniowska, Magdalena;
Szajnar, Katarzyna

Publication type:

Article

Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 395, doi. 10.1111/1471-0307.12603

By:

Nastaj, Maciej;
Sołowiej, Bartosz G;
Gustaw, Waldemar;
Peréz‐Huertas, Salvador;
Mleko, Stanisław;
Wesołowska‐Trojanowska, Marta

Publication type:

Article

The status of Mycoplasma bovis infection in clinical mastitis cases in China.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 350, doi. 10.1111/1471-0307.12602

By:

Wen, Jing;
Zhang, Jianhua;
Hao, Yongqing

Publication type:

Article

Effects of curd heating with or without previous milk pasteurisation on the microbiological quality and safety of craft‐made 'Pasta Filata' Kashkaval cheese curds.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 447, doi. 10.1111/1471-0307.12601

By:

Samelis, John;
Kakouri, Athanasia;
Kondyli, Efthymia;
Pappa, Eleni C

Publication type:

Article

'Lipase and protease production of dairy Penicillium sp. on milk‐protein‐based solid substrates'.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 403, doi. 10.1111/1471-0307.12597

By:

Kumura, Haruto;
Satoh, Megumi;
Machiya, Taiki;
Hosono, Makoto;
Hayakawa, Toru;
Wakamatsu, Jun‐ichi

Publication type:

Article

Effect of high‐energy emulsification on properties of commercial low‐temperature pasteurised milk.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 357, doi. 10.1111/1471-0307.12596

By:

Jo, Yeon‐Ji;
Choi, Mi‐Jung;
Chun, Ji‐Yeon

Publication type:

Article

Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 388, doi. 10.1111/1471-0307.12595

By:

García‐Gómez, Belén;
Romero‐Rodríguez, Ángeles;
Vázquez‐Odériz, Lourdes;
Muñoz‐Ferreiro, Nieves;
Vázquez, Manuel

Publication type:

Article

Optimisation of foam‐mat drying of yoghurt and properties of powdered yoghurt.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 381, doi. 10.1111/1471-0307.12594

By:

Malik, Manisha;
Sharma, Alka

Publication type:

Article

Rheological characteristics of bovine colostrum and their correlation with immunoglobulin G.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 345, doi. 10.1111/1471-0307.12593

By:

Ceniti, Carlotta;
Froiio, Francesca;
Britti, Domenico;
Paolino, Donatella;
Costanzo, Nicola

Publication type:

Article

Development and application of Fourier transform infrared spectroscopy for detection of milk adulteration in practice.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 321, doi. 10.1111/1471-0307.12592

By:

Hansen, Per Waaben;
Holroyd, Stephen E

Publication type:

Article

The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 416, doi. 10.1111/1471-0307.12591

By:

Salum, Pelin;
Erbay, Zafer;
Selli, Serkan

Publication type:

Article

Effect of pasture versus indoor feeding regimes on the yield, composition, ripening and sensory characteristics of Maasdam cheese.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 435, doi. 10.1111/1471-0307.12590

By:

Panthi, Ram R;
Kelly, Alan L;
Hennessy, Deirdre;
O'Sullivan, Maurice G;
Kilcawley, Kieran N;
Mannion, David T;
Fenelon, Mark A;
Sheehan, Jeremiah J

Publication type:

Article

Comparison of bioethanol and beta‐galactosidase production by Kluyveromyces and Saccharomyces strains grown in cheese whey.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 409, doi. 10.1111/1471-0307.12588

By:

Alves, Érika de Pádua;
Morioka, Luiz Rodrigo Ito;
Suguimoto, Hélio Hiroshi

Publication type:

Article

Formation and dispersal of biofilms in dairy substrates.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 472, doi. 10.1111/1471-0307.12587

By:

Alonso, Vanessa P P;
Kabuki, Dirce Y

Publication type:

Article

Issue Information.

Published in:: International Journal of Dairy Technology, 2019, v. 72, n. 3, p. i, doi. 10.1111/1471-0307.12544
Publication type:: Article

Instructions for Authors.

Published in:: International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 480, doi. 10.1111/1471-0307.12547
Publication type:: Article

Characterisation of lactic acid bacteria isolated from the Georgian, yoghurt‐like Matsoni.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 373, doi. 10.1111/1471-0307.12589

By:

Kakabadze, Elene;
Zago, Miriam;
Rossetti, Lia;
Bonvini, Barbara;
Tidona, Flavio;
Carminati, Domenico;
Chanishvili, Nina;
Giraffa, Giorgio

Publication type:

Article