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International Dairy Journal
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Volume 99, December 2019
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1. Editorial Board
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Tác giả
2. Milk composition, but not cheese properties, are impaired the day after transhumance to alpine pastures
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Tác giả
Madeline Koczura, Bruno Martin, Germano Turille, Massimo De Marchi, Joël Berard.
3. Increasing calcium solubility from whey mineral residues by combining gluconate and δ-gluconolactone
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Tác giả
Andressa de Zawadzki, Leif H. Skibsted.
4. Manufacture of high-protein yogurt without generating acid whey – Impact of the final pH and the application of power ultrasound on texture properties
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Tác giả
Adrian Körzendörfer, Jörg Hinrichs.
5. Production of skim milk powder by spray-drying from transglutaminase treated milk concentrates: Effects on physicochemical, powder flow, thermal and microstructural characteristics
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Tác giả
Betül Er, Durmuş Sert, Emin Mercan.
6. Triacylglycerol containing medium-chain fatty acids (MCFA-TAG): The gap between human milk and infant formulas
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Tác giả
Tinglan Yuan, Hui Zhang, Xiaosan Wang, Renqiang Yu, Qingzhe Jin.
7. The analysis of vitamin B12 in milk and infant formula: A review
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Tác giả
Yanan Li, Brendon D. Gill, Megan N.C. Grainger, Merilyn Manley-Harris.
8. The effect of dephosphorylation and succinylation on the properties of casein proteins adsorbed to the surface of latex particles
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Tác giả
Xiaoli Sun, Juliet A. Gerrard, Skelte G. Anema.
9. Advanced analytical tools for bovine lactoferrin identification and quantification in raw skim milk to finished lactoferrin powders
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Tác giả
Jagan Billakanti, James McRae, Max Mayr, Keryn Johnson.
10. The microstructure and textural properties of Australian cream cheese with differing composition
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Tác giả
Phoebe E. Macdougall, Lydia Ong, Martin V. Palmer, Sally L. Gras.
11. Bovine mastitis is a polymicrobial disease requiring a polydiagnostic approach
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Tác giả
Angeliki Angelopoulou, Ross Holohan, Mary C. Rea, Alicja K. Warda, R. Paul Ross.
12. Acidification of lactoferrin-casein micelle complexes in skim milk
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Tác giả
Skelte G. Anema.
13. Prato cheese containing Lactobacillus casei 01 fails to prevent dextran sodium sulphate-induced colitis
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Tác giả
Bárbara F. Cordeiro, Luisa Lemos, Emiliano R. Oliveira, Sara H. Silva, Vasco Azevedo.
14. Utilisation of salty whey ultrafiltration permeate with electrodialysis
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Tác giả
Sahar Talebi, Esther Kee, George Q. Chen, Karren Bathurst, Sandra E. Kentish.
15. Usefulness of some Maillard reaction indicators for monitoring the heat damage of whey powder under conditions applicable to spray drying
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Tác giả
Fáver Gómez-Narváez, Luis Pérez-Martínez, José Contreras-Calderón.
16. Effect of feed supplementation based on extruded linseed meal and fish oil on composition and sensory properties of raw milk and ultra-high temperature treated milk
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Tác giả
Tamás Tóth, Paul J. Mwau, George Bázár, Gabriella Andrássy-Baka, László Varga.
17. Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt
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Tác giả
Grégoire A. Bouillon, Olav Gåserød, Fergal P. Rattray.
18. X-ray irradiation as a valid technique to prolong food shelf life: The case of ricotta cheese
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Tác giả
Emilio Francesco Ricciardi, Valentina Lacivita, Amalia Conte, Eugenio Chiaravalle, Matteo A. Del Nobile.
