Works matching IS 1364727X AND DT 2022 AND VI 75 AND IP 2
Results: 23
Understanding and Improving the Functional and Nutritional Properties of milk.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 474, doi. 10.1111/1471-0307.12870
- Publication type:
- Article
Editorial.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 261, doi. 10.1111/1471-0307.12869
- Publication type:
- Article
Effect of total and differential somatic cell count on yield, composition and predicted coagulation properties from individual dairy cows.
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- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 298, doi. 10.1111/1471-0307.12857
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- Article
The use of microfiltration technique in the production of skim milk powder: The effect of milk transport conditions on the microbiological and physicochemical properties of milk and milk powders.
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- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 438, doi. 10.1111/1471-0307.12855
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- Article
Potential applications of pulsed electric field in cheesemaking.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 270, doi. 10.1111/1471-0307.12854
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- Article
Effect of 'chlorine‐free' cleaning of milking equipment on the microbiological quality and chlorine‐related residues in bulk tank milk.
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- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 262, doi. 10.1111/1471-0307.12853
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- Article
Activation of lactoperoxidase system in buffalo milk using dual enzyme (lactase & glucose oxidase) and its effect on milk constituents.
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- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 348, doi. 10.1111/1471-0307.12852
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- Article
Characteristic flavour compounds and formation of Chinese Rubing cheese: Comparative study between two different acidification technologies.
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- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 405, doi. 10.1111/1471-0307.12851
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- Article
Effect of sturgeon gelatine hydrolysates and epigallocatechin‐3‐gallate mixtures on technological and rheological properties and viability of probiotics for fat‐free set‐type yoghurt.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 380, doi. 10.1111/1471-0307.12850
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- Article
Analysis of polychlorinated biphenyls in cream and ice cream using modified QuEChERS extraction and GC‐QqQ‐MS/MS method: A risk assessment study.
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- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 448, doi. 10.1111/1471-0307.12849
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- Article
A longitudinal study of aroma evolution in coffee‐flavoured milk using gas chromatography–olfactometry.
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- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 329, doi. 10.1111/1471-0307.12848
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- Article
Improvement of the organoleptic profile of cheeses with reduced calorie content by biotechnological means.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 393, doi. 10.1111/1471-0307.12846
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- Publication type:
- Article
Pivotal role of cheese salting method for the production of 3‐methylbutanal by Lactococcus lactis.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 421, doi. 10.1111/1471-0307.12839
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- Article
High populations of psychrotrophs in milk affect the quality characteristics of Mozzarella cheese.
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- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 431, doi. 10.1111/1471-0307.12843
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- Article
Antifungal and antioxidant activity of two essential oils and Lactococcus lactis subsp. lactis extract on selected Iranian white cheese‐contaminating fungi.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 372, doi. 10.1111/1471-0307.12842
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- Article
Lactobionic acid production by Pseudomonas taetrolens in a fed‐batch bioreactor using acid whey as substrate.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 361, doi. 10.1111/1471-0307.12841
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- Article
Nonthermal and thermal treatments impact the structure and microstructure of milk fat globule membrane.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 338, doi. 10.1111/1471-0307.12840
- Publication type:
- Article
Isolation and characterisation of micellar casein from buffalo milk using microfiltration technique with modified buffer composition.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 308, doi. 10.1111/1471-0307.12844
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- Article
Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images.
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- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 321, doi. 10.1111/1471-0307.12838
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- Article
Effect of donkey milk addition on the acceptability of Caprino, a typical goat cheese from Basilicata region, Italy.
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- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 460, doi. 10.1111/1471-0307.12837
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- Article
A study on variability of bioactive proteins in camel (Camelus dromedarius) milk: Insulin, insulin‐like growth factors, lactoferrin, immunoglobulin G, peptidoglycan recognition protein‐1, lysozyme and lactoperoxidase.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 289, doi. 10.1111/1471-0307.12836
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- Article
Process optimisation for the mechanised dry crystallisation of rice flake–milk pudding mix.
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- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 463, doi. 10.1111/1471-0307.12834
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- Article
Issue Information.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 259, doi. 10.1111/1471-0307.12792
- Publication type:
- Article