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?
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 332, doi. 10.1111/1471-0307.12617
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Fatty acids, health indices and sensory properties of Ricotta cheese from sheep fed three different diets.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 427, doi. 10.1111/1471-0307.12613
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Corrigendum.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 479, doi. 10.1111/1471-0307.12612
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- Article
Comparison of heat stability of cow's milk subjected to ultra‐high temperature and in‐container sterilisation.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 364, doi. 10.1111/1471-0307.12609
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Overview of the local production process of raw milk butter in Wallonia (Belgium).
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 466, doi. 10.1111/1471-0307.12608
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Physical and sensory characteristics and probiotic survival in ice cream sweetened with various polyols.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 456, doi. 10.1111/1471-0307.12605
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- Article
Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 395, doi. 10.1111/1471-0307.12603
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The status of Mycoplasma bovis infection in clinical mastitis cases in China.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 350, doi. 10.1111/1471-0307.12602
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Effects of curd heating with or without previous milk pasteurisation on the microbiological quality and safety of craft‐made 'Pasta Filata' Kashkaval cheese curds.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 447, doi. 10.1111/1471-0307.12601
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'Lipase and protease production of dairy Penicillium sp. on milk‐protein‐based solid substrates'.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 403, doi. 10.1111/1471-0307.12597
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Effect of high‐energy emulsification on properties of commercial low‐temperature pasteurised milk.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 357, doi. 10.1111/1471-0307.12596
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Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 388, doi. 10.1111/1471-0307.12595
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Optimisation of foam‐mat drying of yoghurt and properties of powdered yoghurt.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 381, doi. 10.1111/1471-0307.12594
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Rheological characteristics of bovine colostrum and their correlation with immunoglobulin G.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 345, doi. 10.1111/1471-0307.12593
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Development and application of Fourier transform infrared spectroscopy for detection of milk adulteration in practice.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 321, doi. 10.1111/1471-0307.12592
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The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 416, doi. 10.1111/1471-0307.12591
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Effect of pasture versus indoor feeding regimes on the yield, composition, ripening and sensory characteristics of Maasdam cheese.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 435, doi. 10.1111/1471-0307.12590
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Characterisation of lactic acid bacteria isolated from the Georgian, yoghurt‐like Matsoni.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 373, doi. 10.1111/1471-0307.12589
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Comparison of bioethanol and beta‐galactosidase production by Kluyveromyces and Saccharomyces strains grown in cheese whey.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 409, doi. 10.1111/1471-0307.12588
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Formation and dispersal of biofilms in dairy substrates.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 472, doi. 10.1111/1471-0307.12587
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Instructions for Authors.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 480, doi. 10.1111/1471-0307.12547
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- Article
Issue Information.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. i, doi. 10.1111/1471-0307.12544
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- Article