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International Dairy Journal
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Volume 92, Pages 1-84 (May 2019)
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1. Editorial Board
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Tác giả
2. Disruption treatments on two strains of Streptococcus thermophilus: Levels of lysis/permeabilisation of the cultures, and influence of treated cultures on the ripening profiles of Cremoso cheese
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Tác giả
Guillermo H. Peralta, Carina V. Bergamini, Erica R. Hynes.
3. Physically and chemically modified starches as texturisers of low-fat milk gels
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Tác giả
Ángela Bravo-Núñez, Valentín Pando, Manuel Gómez.
4. Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts
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Tác giả
Hanna Lesme, Cécile Rannou, Catherine Loisel, Marie-Hélène Famelart, Carole Prost.
5. Comparison of bovine milk fat and vegetable fat for infant formula: Implications for infant health
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Tác giả
Jeske H.J. Hageman, Marianne Danielsen, Arie G. Nieuwenhuizen, Anouk L. Feitsma, Trine K. Dalsgaard.
6. Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese
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Tác giả
Marcello Alinovi, Germano Mucchetti, Flavio Tidona.
7. Effect of transglutaminase and acidification temperature on the gelation of reconstituted skim milk
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Tác giả
Elisa Lam, Don Otter, Thom Huppertz, Peng Zhou, Yacine Hemar.
8. Effect of reducing daily herbage allowance during early lactation on composition and processing characteristics of milk from spring-calved herds
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Tác giả
Arunima Gulati, Norann Galvin, Emer Kennedy, Eva Lewis, Timothy P. Guinee.
9. Production of low-dosage lactose milk using lactase immobilised in hydrogel
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Tác giả
Mariane Wolf, Laurence Alphonso Belfiore, Elias Basile Tambourgi, Alexandre Tadeu Paulino.
10. Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology
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Tác giả
Caroline Pénicaud, Liliana Ibanescu, Thomas Allard, Fernanda Fonseca, Elisabeth Guichard.
