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International Dairy Journal
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Volume 89, Pages 1-138 (February 2019)
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1. Editorial Board
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Tác giả
2. Lactoferrin as a nutraceutical protein from milk, an overview
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Tác giả
Blanca F. Iglesias-Figueroa, Edward A. Espinoza-Sánchez, Tania S. Siqueiros-Cendón, Quintín Rascón-Cruz.
3. Donkey and human milk: Insights into their compositional similarities
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Tác giả
Iolanda Altomonte, Federica Salari, Rosario Licitra, Mina Martini.
4. Protease activity and protein profile in milk from healthy dairy cows and cows with different types of mastitis
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Tác giả
N. Caggiano, A. Lorenzo Smirnoff, J.M. Bottini, E.A. De Simone.
5. Whey permeate integral valorisation via in situ conversion of lactose into lactulose in an electro-activation reactor modulated by anion and cation exchange membranes
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Tác giả
Amrane Djouab, Mohammed Aïder.
6. Structural changes of milk proteins during heating of concentrated skim milk determined using FTIR
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Tatijana Markoska, Thom Huppertz, Manpreet Kaur Grewal, Todor Vasiljevic.
7. Glutathione biosynthesis is essential for antioxidant and anti-inflammatory effects of Streptococcus thermophilus
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Tác giả
Yue Wang, Honghong Li, Tiejun Li, Xue Du, Jian Kong.
8. Characterisation of the heterogeneity of ovine deleted variant αS1-casein E by a proteomic approach
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Tác giả
Giuseppina Garro, Simonetta Caira, Sergio Lilla, Rosalba Mauriello, Lina Chianese.
9. Molecular characterisation and typing the methicillin resistance of Staphylococcus spp. isolated from raw milk and cheeses in northwest Spain: A mini survey
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Tác giả
Mohamed E. Alnakip, Marcos Quintela-Baluja, Karola Böhme, Sonia Caamaño-Antelo, Jorge Barros-Velázquez.
10. Effect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts
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Tác giả
Paloma Delgado-Fernández, Nieves Corzo, Agustín Olano, Oswaldo Hernández-Hernández, F. Javier Moreno.
11. Binding of α-lactalbumin to oleic acid monolayer and its relevance to formation of HAMLET-like complexes
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Katarzyna Dopierała, Martyna Krajewska, Krystyna Prochaska.
12. Total antioxidant activity of bovine milk: Phenotypic variation and predictive ability of mid-infrared spectroscopy
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Tác giả
Giovanni Niero, Mauro Penasa, Angela Costa, Sarah Currò, Massimo De Marchi.
13. Raman spectroscopy based characterization of desi ghee obtained from buffalo and cow milk
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Tác giả
Naveed Ahmad, M. Saleem.
14. Starch as a potential fat replacer for application in cheese: Behaviour of different starches in casein/starch mixtures and in the casein matrix
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Tác giả
Vivian R. Diamantino, Mariana S. Costa, Sebastião R. Taboga, Patrícia S.L. Vilamaior, Ana Lúcia B. Penna.
15. Artisanal and industrial Maroilles cheeses: Are they different? Comparison using sensory, physico-chemical and microbiological approaches
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Tác giả
Menouar Nacef, Maud Lelièvre-Desmas, Djamel Drider, Christophe Flahaut, Sylvie Chollet.
16. Microbiological and biochemical characteristics of Kashkaval cheese produced using pasteurised or raw milk
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Tác giả
Eleni C. Pappa, Efthymia Kondyli, John Samelis.
17. The effect of NaCl and metabolic profile of propionibacteria on eye formation in experimental Swiss-type cheese
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Tác giả
Walter Bisig, Dominik Guggisberg, Ernst Jakob, Meral Turgay, Marie-Therese Fröhlich-Wyder.
