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International Dairy Journal
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Volume 96, Pages 1-138 (September 2019)
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1. Editorial Board
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Tác giả
2. The enumeration of probiotic issues: From unavailable standardised culture media to a recommended procedure?
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Tác giả
Gabriel Vinderola, Jorge Reinheimer, Seppo Salminen.
3. Effects of using whey and maltodextrin in white cheese powder production on free fatty acid content, nonenzymatic browning and oxidation degree during storage
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Tác giả
Zafer Erbay, Nurcan Koca.
4. Simple membrane filtration method for estimating numbers of Paenibacillus spp. spores in raw milk, using β-galactosidase activity as a selection criterion
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Tác giả
Yoshiaki Ohkubo, Kenji Uchida, Hidemasa Motoshima, Naoya Katano.
5. Zoom on starter lactic acid bacteria development into oxytetracycline spiked ovine milk during the early acidification phase
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Tác giả
Antonio Paba, Luigi Chessa, Roberto Cabizza, Elisabetta Daga, Roberta Comunian.
6. Formation of alanine, α-aminobutyrate, acetate, and 2-butanol during cheese ripening by Pediococcus acidilactici FAM18098
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Tác giả
Elisabeth Eugster, Pascal Fuchsmann, Hedwig Schlichtherle-Cerny, Ueli Bütikofer, Stefan Irmler.
7. Expression of amino acid converting enzymes and production of volatile compounds by Lactococcus lactis IFPL953
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Tác giả
Luz P. Gómez de Cadiñanos, Tomás García-Cayuela, M. Carmen Martínez-Cuesta, Carmen Peláez, Teresa Requena.
8. Using lipase activity to probe milkfat globule membranes (MFGM) or interfaces
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Tác giả
Paul Andrewes.
9. Effect of high hydrostatic pressure treatment on the viability and acidification ability of lactic acid bacteria
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Tác giả
Marianna Giannoglou, George Katsaros, Golfo Moatsou, Petros Taoukis.
10. Combined effects of high-pressure treatment and storage temperature on the physicochemical properties of caprine milk
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Tác giả
Khaled S. Nassar, Shuwen Zhang, Jing Lu, Xiaoyang Pang, Jiaping Lv.
11. The perfluoroalkyl substance (PFAS) contamination level in milk and milk products in Poland
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Tác giả
Katarzyna Sznajder-Katarzyńska, Magdalena Surma, Wiesław Wiczkowski, Ewa Cieślik.
12. Milk-borne infections awareness and the health status of consumers: An on-line survey
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Tác giả
Rafael Fagnani, Josiane Ito Eleodoro, Emely Osti Zanon.
13. Measurement of homogenisation efficiency of milk by laser diffraction and centrifugation
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Tác giả
Eva Ransmark, Birgitta Svensson, Ingrid Svedberg, Anders Göransson, Tomas Skoglund.
14. Lysozyme activity in donkey milk
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Tác giả
Mina Martini, Federica Salari, Rosario Licitra, Concettina La Motta, Iolanda Altomonte.
15. Tailoring cream by modifying the composition of the fat and interfacial proteins to modulate stirred milk gel texture
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Tác giả
Marine Moussier, Delphine Huc-Mathis, Camille Michon, Cyril Chaudemanche, Véronique Bosc.
16. Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt
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Tác giả
Elisa Carmen Ale, Maxence Jean-Baptiste Bourin, Guillermo Hugo Peralta, Patricia Graciela Burns, Ana Griselda Binetti.
17. Accurate analysis of residual lactose in low-lactose milk: Comparing a variety of analytical techniques
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Tác giả
Ekaterina Churakova, Kameshwara Peri, Judith Soul Vis, Drew Warren Smith, Remko Tsjibbe Winter.
18. On-line monitoring of key nutrients in yoghurt samples using digitally labelled Raman spectroscopy
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Tác giả
Da Chen, Yang Li, Zong Tan, Zhi-xuan Huang, Qi-feng Li.
19. GC-MS metabolomics comparison of yoghurts from sheep's and goats' milk
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Tác giả
A. Murgia, P. Scano, R. Cacciabue, D. Dessì, P. Caboni.
