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International Dairy Journal
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Volume 98, Pages 1-84 (November 2019)
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1. Editorial Board
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Tác giả
2. Bacterial community succession and metabolite changes during the fermentation of koumiss, a traditional Mongolian fermented beverage
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Tác giả
Wurihan, Liansheng Bao, Hasigaowa, Xiuping Bao, Shiru Jia.
3. Variation in caprine milk composition and coagulation as affected by udder health indicators
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Tác giả
Giorgia Stocco, Michele Pazzola, Maria L. Dettori, Claudio Cipolat-Gotet, Giuseppe M. Vacca.
4. Effect of mono or co-culture of EPS-producing Streptococcus thermophilus strains on the formation of acid milk gel and the appearance of texture defects
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Tác giả
An Thi-Binh Nguyen, Laetitia Picart-Palmade, Michaël Nigen, Luciana Jimenez, Sylvie Marchesseau.
5. Potential applications of dairy whey for the production of lactic acid bacteria cultures
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Tác giả
Gabriela Rabaioli Rama, Daniel Kuhn, Simone Beux, Mônica Jachetti Maciel, Claucia Fernanda Volken de Souza.
6. A human milk oligosaccharide, 2′-fucosyllactose, enhances the immunity in mice fed an infant formula milk diet
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Tác giả
Xiao Mao, Jianwu Wang, Yuanxin Hang, Yanchun Zhang, Zhiyong Dai.
7. Use of lactobacilli strains with probiotic potential in traditional fermented milk and their impact on quality and safety related to Listeria monocytogenes
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Tác giả
Olga S. Papadopoulou, Anthoula A. Argyri, Evangelos Varzakis, Marianthi Sidira, Nikos G. Chorianopoulos.
8. Influence of particle size on the physicochemical properties and stickiness of dairy powders
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Tác giả
Laura T. O'Donoghue, Md Kamrul Haque, Deirdre Kennedy, Fathima R. Laffir, Eoin G. Murphy.
9. Accurate quantification of thermophilic spores in dairy powders
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Tác giả
Anna Dettling, Etienne Doll, Carolin Wedel, Jörg Hinrichs, Mareike Wenning.
10. Conventional and omics approaches shed light on Halitzia cheese, a long-forgotten white-brined cheese from Cyprus
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Tác giả
Photis Papademas, Maria Aspri, Maria Mariou, Scot E. Dowd, Effie Tsakalidou.
