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International Dairy Journal
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Volume 93, Pages 1-124 (June 2019)
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1. Editorial Board
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Tác giả
2. Science and technology of cultured cream products: A review
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Tác giả
Judith A. Narvhus, Nina Østby, Roger K. Abrahamsen.
3. Fractionation of casein micelles and minor proteins by microfiltration in diafiltration mode. Study of the transmission and yield of the immunoglobulins IgG, IgA and IgM
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Tác giả
Hans-Jürgen Heidebrecht, Ulrich Kulozik.
4. Enzyme inactivation and drying technologies influencing the vasorelaxant activity of a whey protein hydrolysate in semi-pilot scale
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Tác giả
Luísa Ozorio, Nariana R. Pereira, José E. da Silva-Santos, Ana I.S. Brígida, Lourdes M.C. Cabral.
5. Species-specific real-time PCR assay for enumeration of Anoxybacillus flavithermus and Geobacillus stearothermophilus spores in dairy products
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Tác giả
Yoshiaki Ohkubo, Kenji Uchida, Hidemasa Motoshima, Naoya Katano.
6. Fermentative properties of starter culture during manufacture of kefir with new prebiotics derived from lactulose
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Tác giả
Paloma Delgado-Fernández, Nieves Corzo, Silvia Lizasoain, Agustín Olano, F. Javier Moreno.
7. The effect of commonly used dairy processing techniques and unit operations on the equol content of dairy products
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Tác giả
Adeline Lefevre, Frédéric Daems, Michel Focant, Justine Peeters, ... Eric Froidmont.
8. Effect of Greek-style yoghurt manufacturing processes on starter and probiotic bacteria populations during storage
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Tác giả
Andréanne Moineau-Jean, Claude P. Champagne, Denis Roy, Yves Raymond, Gisèle LaPointe.
9. Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat
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Tác giả
Tuyen Truong, Martin Palmer, Nidhi Bansal, Bhesh Bhandari.
10. A feasibility study on the pilot scale manufacture of fresh cheese from skim milk retentates without acid whey production: Effect of calcium content on bitterness and texture
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Tác giả
Johannes Schäfer, Karin Sebald, Andreas Dunkel, Thomas Hofmann, Jörg Hinrichs.
11. Influence of unit operations on immunoglobulins and thermal stability of colostrum fractions
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Tác giả
S.G. Borad, A.K. Singh, S. Kapila, P. Behare, L. Sabikhi.
12. Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis
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Tác giả
Hong Cheng, Henriette Erichsen, John Soerensen, Mikael Agerlin Petersen, Leif H. Skibsted.
13. Influence of feed temperature to biofouling of ultrafiltration membrane during skim milk processing
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Tác giả
Julien Chamberland, Thomas Messier, Eric Dugat-Bony, Marie-Hélène Lessard, Yves Pouliot.
14. Influence of salts on hydrolysis of β-lactoglobulin by free and immobilised trypsin
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Tác giả
Yuhong Mao, Maria Krischke, Claudia Hengst, Ulrich Kulozik.
15. Partition and digestive stability of α-tocopherol and resveratrol/naringenin in whey protein isolate emulsions
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Tác giả
Zheng Fang, Wusigale, Huayan Bao, Yingzhou Ni, Li Liang.
16. Development and validation of a front-face fluorescence spectroscopy-based method to determine casein in raw milk
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Tác giả
Yizhou B. Ma, Inès Birlouez-Aragon, Jayendra K. Amamcharla.
