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International Dairy Journal
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1. Editorial Board
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1. Editorial Board
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1. Editorial Board
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1. Editorial Board
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1. Editorial Board
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1. Editorial Board
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1. Editorial Board
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1. Editorial Board
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1. Editorial Board
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1. Editorial Board
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1. Editorial Board
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1. Editorial Board
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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.
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.
2. Dietary enrichment of milk and dairy products with n-3 fatty acids: A review
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Tác giả
Solomon Gebreyowhans, Jing Lu, Shuwen Zhang, Xiaoyang Pang, Jiaping Lv.
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.
2. Study on the sugar content of blue-veined “Gorgonzola” PDO cheese
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Tác giả
Lucia Monti, Valeria Pelizzola, Milena Povolo, Stefano Fontana, Giovanna Contarini.
2. Fortification aspects of vitamin D in dairy products: A review study
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Tác giả
Malihe Zahedirad, Sepideh Asadzadeh, Bahareh Nikooyeh, Tirang R. Neyestani, Amir Mohammad Mortazavian.
2. Science and technology of cultured cream products: A review
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Tác giả
Judith A. Narvhus, Nina Østby, Roger K. Abrahamsen.
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.
2. The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage
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Tác giả
Mahmoud Abdel-Hamid, Ehab Romeih, Raúl Ricardo Gamba, Emiko Nagai, Toshiki Enomoto.
2. Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria
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Tác giả
A.M.N.L. Abesinghe, N. Islam, J.K. Vidanarachchi, S. Prakash, M.A. Karim.
2. Lactoferrin as a nutraceutical protein from milk, an overview
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Tác giả
Blanca F. Iglesias-Figueroa, Edward A. Espinoza-Sánchez, Tania S. Siqueiros-Cendón, Quintín Rascón-Cruz.
2. Processing of high-protein yoghurt - A review
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Tác giả
Camilla Elise Jørgensen, Roger K. Abrahamsen, Elling-Olav Rukke, Tom Kristian Hoffmann, Siv B. Skeie.
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.
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.
3. Variation of milk technological properties in sheep milk: Relationships among composition, coagulation and cheese-making traits
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Tác giả
G.M. Vacca, C. Cipolat-Gotet, P. Paschino, S. Casu, M. Pazzola.
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.
3. Improving rennet coagulation and cheesemaking properties of reverse osmosis skim milk concentrates by pH adjustment
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Tác giả
Iris Dussault-Chouinard, Michel Britten, Yves Pouliot.
3. Quantification of major milk oligosaccharides in a range of formulated milk powder products using high performance liquid chromatography-multi reaction monitoring-mass spectrometry
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Tác giả
Lin Ma, Paul McJarrow, Bertram Y. Fong.
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.
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.
3. Immunomodulatory activity of 5 kDa permeate fractions of casein hydrolysates generated using a range of enzymes in Jurkat T cells and RAW264.7 macrophages
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Tác giả
Siobhan M. O'Sullivan, Yvonne C. O'Callaghan, Martina B. O'Keeffe, Richard J. FitzGerald, Nora M. O'Brien.
3. Milk fermented with Lactobacillus casei NCDC19 improves high fat and sucrose diet alters gene expression in obese mice
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Tác giả
S. Jangra, R.K. Sharma, R. Pothuraju, G. Bhakri.
3. Donkey and human milk: Insights into their compositional similarities
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Tác giả
Iolanda Altomonte, Federica Salari, Rosario Licitra, Mina Martini.
3. Stability of omega-3 enriched milk powder in different commercial packages stored under accelerated conditions of temperature and relative humidity
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Tác giả
Sylvia Salioni Camargo Novaes, Fiorella Balardin Hellmeister Dantas, Izabela Dutra Alvim, Ana Maria Rauen de Oliveira Miguel, Rosa Maria Vercelino Alves.
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.
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.
4. Growth and viability of Lactobacillus acidophilus NRRL B-4495, Lactobacillus casei NRRL B-1922 and Lactobacillus plantarum NRRL B-4496 in milk supplemented with cysteine, ascorbic acid and tocopherols
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Tác giả
Rosario I. Soto, María Teresa Jiménez-Munguía, Emma Mani-López, Enrique Palou, Aurelio López-Malo.
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.
4. Behaviour of water in different types of goats' cheese
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Tác giả
Jolanta Tomaszewska-Gras, Dorota Cais-Sokolińska, Paulina Bierzuńska, Łukasz K. Kaczyński, Hanna M. Baranowska.
4. Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties
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Tác giả
Irene A. Rubel, Carolina Iraporda, Alicia Gallo, Guillermo D. Manrique, Diego B. Genovese.
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.
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.
4. Novel isolates of Streptococcus thermophilus bacteriophages from group 5093 identified with an improved multiplex PCR typing method
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Tác giả
Paula Szymczak, Finn Kvist Vogensen, Thomas Janzen.
4. Lactococcus lactis phages from the perspective of their diversity, thermal and biocidal resistance
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Tác giả
Faizan A. Sadiq, GuoQing He, Hafiz Arbab Sakandar, YanJun Li, Kai Ou.
4. Protease activity and protein profile in milk from healthy dairy cows and cows with different types of mastitis
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Tác giả
N. Caggiano, A. Lorenzo Smirnoff, J.M. Bottini, E.A. De Simone.
4. Physicochemical traits and sensory quality of commercial butter produced in the Azores
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Tác giả
Célia C.G. Silva, Sofia P.M. Silva, José A.M. Prates, Rui J.B. Bessa, Oldemiro A. Rego.
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.
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.
5. Rheological methods to analyse the thermal aggregation of calcium enriched milks
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Tác giả
Bárbara Erica Meza, Susana Elizabeth Zorrilla, María Laura Olivares.
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.
5. Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year
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Tác giả
Therese Jansson, Sandra S. Waehrens, Valentin Rauh, Bente P. Danielsen, Marianne N. Lund.
5. Prevalence of Yersinia enterocolitica in milk and dairy products and the effects of storage temperatures on survival and virulence gene expression
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Tác giả
Heba A. Ahmed, Asmaa B.M.B. Tahoun, Rasha M.M. Abou Elez, Marwa I. Abd El-Hamid, Samah S. Abd Ellatif.
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.
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.
5. Heat stability of whey protein ingredients based on state diagrams
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Tác giả
Rini Triani, E. Allen Foegeding.
5. NMR metabolite profiles of dairy: A review
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Tác giả
Paola Scano, Erica Cusano, Pierluigi Caboni, Roberto Consonni.
5. Whey permeate integral valorisation via in situ conversion of lactose into lactulose in an electro-activation reactor modulated by anion and cation exchange membranes
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Tác giả
Amrane Djouab, Mohammed Aïder.
5. Effect of milk protein genetic polymorphisms on rennet and acid coagulation properties after standardisation of protein content
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Tác giả
Isaya Appelesy Ketto, Ahmed Abdelghani, Anne-Grethe Johansen, Jorun Øyaas, Siv B. Skeie.
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.
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.
6. Development, validation, and application of a fast, simple, and robust SPE-based LC-MS/MS method for quantification of angiotensin I-converting enzyme inhibiting tripeptides Val-Pro-Pro, Ile-Pro-Pro, and Leu-Pro-Pro in yoghurt and other fermented dairy pr
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Tác giả
Simon Moosmang, Aino Siltari, Marie-Theres Bolzer, Stefan Kiechl, Hermann Stuppner.
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.
6. Fatty acid and triacylglycerol comparison of infant formulas on the Chinese market
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Tác giả
Yujie Chen, Xin Zhang, Donggang Li, Huaxi Yi, Lanwei Zhang.
6. Influence of different cleaning and sanitisation procedures on the removal of adhered Bacillus cereus spores
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Tác giả
Maria Cecília E. Ribeiro, Meg da Silva Fernandes, Arnaldo Yoshiteru Kuaye, Mirna L. Gigante.
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.
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.
6. Microbiological safety of UHT milk treated at 120 °C for 2 s, as estimated from the distribution of high-heat-resistant Bacillus cereus in dairy environments
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Tác giả
Yoshiaki Ohkubo, Kenji Uchida, Hidemasa Motoshima, Naoya Katano.
6. Sodium reduction in processed cheese spreads and the effect on physicochemical properties
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Tác giả
Revilija Mozuraityte, Ingunn Berget, Martina Mahdalova, Ane Grønsberg, Kirsti Greiff.
6. Structural changes of milk proteins during heating of concentrated skim milk determined using FTIR
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Tác giả
Tatijana Markoska, Thom Huppertz, Manpreet Kaur Grewal, Todor Vasiljevic.
6. Interaction between calcium and casein hydrolysates: Stoichiometry, binding constant, binding sites and thermal stability of casein phosphopeptide complexes
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Tác giả
Ricardo Troncoso Recio, Nelson P. Guerra, Ana Torrado, Leif H. Skibsted.
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.
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.
7. Explaining the different textures of commercial processed cheese from fractured structures
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Tác giả
Keita Inoue, Wei Fu, Takashi Nakamura.
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.
7. Effect of a diet supplemented with fat from pressed-cooked cheese, butter or palm oil on blood lipids, faecal fat excretion and body composition of rats
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Tác giả
Yvette Bouton, Raymond Berges, Stéphanie Cabaret, Eric Beuvier, Olivier Berdeaux.
7. Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk
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Tác giả
Alline Artigiani Lima Tribst, Luiza Toledo Piza Falcade, Luma Rossi Ribeiro, Bruno Ricardo de Castro Leite Júnior, Miguel Meirelles de Oliveira.
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.
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.
7. The effect of convective heating and microwave heating on antioxidant enzymes in pooled mature human milk
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Tác giả
Dorota Martysiak-Żurowska, Małgorzata Puta, Bogumiła Kiełbratowska.
7. Multiparametric analysis of cheese using single spectrum of laser-induced breakdown spectroscopy
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Tác giả
Huseyin Ayvaz, Banu Sezer, Muhammed Ali Dogan, Gonca Bilge, Ismail Hakki Boyaci.
7. Glutathione biosynthesis is essential for antioxidant and anti-inflammatory effects of Streptococcus thermophilus
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Tác giả
Yue Wang, Honghong Li, Tiejun Li, Xue Du, Jian Kong.
7. Composition, microstructure and chemical interactions during the production stages of Mozzarella cheese
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Tác giả
Mônica Correia Gonçalves, Haíssa Roberta Cardarelli.
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.
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.
8. How do different cooling temperatures affect the characteristics of set-type yoghurt gel?
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Tác giả
Aysun Oraç, Nihat Akın.
8. Using lipase activity to probe milkfat globule membranes (MFGM) or interfaces
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Tác giả
Paul Andrewes.
8. Characterisation of non-coagulating milk and effects of milk composition and physical properties on rennet-induced coagulation in Swedish Red Dairy Cattle
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Tác giả
Kajsa Nilsson, Hans Stålhammar, Mikka Stenholdt Hansen, Helena Lindmark-Månsson, Maria Glantz.
8. Selective biotechnological fractionation of goat milk carbohydrates
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Tác giả
Andrea Martín-Ortiz, Francisco Javier Moreno, Ana Isabel Ruiz-Matute, María Luz Sanz.
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.
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.
8. Effect of partial replacement of sodium chloride with potassium chloride on the characteristics of Minas Padrão cheese
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Tác giả
Renata Golin Bueno Costa, Aloísio Caiafa Junior, Adriano Gomes da Cruz, Denise Sobral, Vanessa Aglaê Martins Teodoro.
8. Influence of the Maillard reaction on the properties of cold-set whey protein and maltodextrin binary gels
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Tác giả
Bahareh Meydani, Amir Vahedifar, Gholamreza Askari, Ashkan Madadlou.
8. Characterisation of the heterogeneity of ovine deleted variant αS1-casein E by a proteomic approach
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Tác giả
Giuseppina Garro, Simonetta Caira, Sergio Lilla, Rosalba Mauriello, Lina Chianese.
8. Effects of spray drying process conditions on the quality properties of microencapsulated cream powder
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Tác giả
Ahsen Burcin Himmetagaoglu, Zafer Erbay.
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.
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.
9. Rapid analysis of magnesium in infant formula powder using laser-induced breakdown spectroscopy
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Tác giả
Maria Markiewicz-Keszycka, Ming Zhao, Xavier Cama-Moncunill, Toufic El Arnaout, Maria P. Casado-Gavalda.
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.
9. A simultaneous triplex TaqMan real-time PCR approach for authentication of caprine and bovine meat, milk and cheese
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Tác giả
Liang Guo, Mei Ya, Xiao Hai, Yuan-Sheng Guo, Qiang Cai.
9. Effects of cross-linked inulin with different polymerisation degrees on physicochemical and sensory properties of set-style yoghurt
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Tác giả
Yao Li, Kinyoro Ibrahim Shabani, Xiaoli Qin, Rong Yang, Xiong Liu.
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.
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.
9. Antioxidant activity of Maillard reaction products from a Yak casein-glucose model system
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Tác giả
Haixia Wang, Jitao Yang, Min Yang, Wei Ji.
9. Exopolysaccharide produced by Weissella confusa: Chemical characterisation, rheology and bioactivity
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Tác giả
Insaf Samira Benhouna, Arnaud Heumann, Aurélie Rieu, Jean Guzzo, Stephanie Weidmann.
9. Molecular characterisation and typing the methicillin resistance of Staphylococcus spp. isolated from raw milk and cheeses in northwest Spain: A mini survey
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Tác giả
Mohamed E. Alnakip, Marcos Quintela-Baluja, Karola Böhme, Sonia Caamaño-Antelo, Jorge Barros-Velázquez.
9. Hydrolysate of β-lactoglobulin by Lactobacillus delbrueckii subsp. bulgaricus CRL 656 suppresses the immunoreactivity of β-lactoglobulin as revealed by in vivo assays
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Tác giả
M. Pescuma, E.M. Hébert, G. Font, L. Saavedra, F. Mozzi.
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.
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.
10. Slowly dissolving particles in instant whole milk powder - Characterisation and quantitative analysis
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Tác giả
Richard Lloyd, Hayley Stewart, Donald Bailey.
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.
10. Funding sources and outcomes of dairy consumption research - A meta-analysis of cohort studies: The case of type-2 diabetes and cardiovascular diseases
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Tác giả
Moshe Mishali, Mirit Kisner, Tova Avrech.
10. Zinc supplementation of dairy cows: Effects on chemical composition, nutritional quality and volatile profile of Giuncata cheese
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Tác giả
Andrea Ianni, Marco Iannaccone, Camillo Martino, Denise Innosa, Giuseppe Martino.
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.
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.
10. Dairy food intake, diet patterns, and health: Findings from the Maine-Syracuse Longitudinal Study
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Tác giả
Georgina E. Crichton, Olivia E. Bogucki, Merrill F. Elias.
10. Formation of conjugated linoleic acid by a Lactobacillus plantarum strain isolated from an artisanal cheese: Evaluation in miniature cheeses
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Tác giả
Aitana Ares-Yebra, J. Ignacio Garabal, Javier Carballo, Juan A. Centeno.
10. Effect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts
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Tác giả
Paloma Delgado-Fernández, Nieves Corzo, Agustín Olano, Oswaldo Hernández-Hernández, F. Javier Moreno.
10. Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment
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Tác giả
Zhanmei Jiang, Chunyan Wang, Tong Li, Dongxue Sun, Zhishen Mu.
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.
11. Collagen production ability of milk basic protein is dependent on stimulatory effect of transforming growth factor-β1 and β2
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Tác giả
Aiko Ono-Ohmachi, Hiroshi M. Ueno, Yoshikazu Morita, Ken Kato.
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.
11. Rennet coagulation and calcium distribution of raw milk reverse osmosis retentate
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Tác giả
Ida Sørensen, Thao T. Le, Lotte Bach Larsen, Lars Wiking.
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.
11. Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions
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Tác giả
Essam Hebishy, Yousef Joubran, Eoin Murphy, James A. O'Mahony.
11. Cheese supplementation with five species of edible seaweeds: Effect on proteolysis, lipolysis and volatile compounds
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Tác giả
Ana del Olmo, Olga López-Pérez, Antonia Picon, Pilar Gaya, Manuel Nuñez.
11. Binding of α-lactalbumin to oleic acid monolayer and its relevance to formation of HAMLET-like complexes
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Tác giả
Katarzyna Dopierała, Martyna Krajewska, Krystyna Prochaska.
12. Acidification of lactoferrin-casein micelle complexes in skim milk
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Tác giả
Skelte G. Anema.
12. Dynamic in vitro gastric digestion of infant formulae made with goat milk and cow milk: Influence of protein composition
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Tác giả
Aiqian Ye, Jian Cui, Elizabeth Carpenter, Colin Prosser, Harjinder Singh.
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.
12. Milk consumption patterns and perceptions in Korean adolescents, adults, and the elderly
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Junghyun Park, Hyun Sook Lee, Changho Lee, Hae-Jeung Lee.
12. Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis
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Hong Cheng, Henriette Erichsen, John Soerensen, Mikael Agerlin Petersen, Leif H. Skibsted.
12. Rapid detection of Salmonella in milk by biofunctionalised magnetic nanoparticle cluster sensor based on nuclear magnetic resonance
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Tác giả
Dengchao Zou, Ling Jin, Bin Wu, Liwen Hu, Jinsheng Zhang.
12. 1H NMR characterisation of the lipid fraction and the metabolite profiles of Fossa (pit) cheese
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Tác giả
Paola Scano, Laura R. Cagliani, Roberto Consonni.
12. Total antioxidant activity of bovine milk: Phenotypic variation and predictive ability of mid-infrared spectroscopy
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Tác giả
Giovanni Niero, Mauro Penasa, Angela Costa, Sarah Currò, Massimo De Marchi.
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.
13. 16S rDNA high-throughput sequencing and MALDI-TOF MS are complementary when studying psychrotrophic bacterial diversity of raw cows' milk
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Tác giả
Dong Zhang, Jon Palmer, Koon Hoong Teh, Patrick Biggs, Steve Flint.
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.
13. Nitrite production by thermophilic aerobic bacteria isolated during the manufacture of milk powder
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Tác giả
Jie Long Jerome Wong, Steve Flint.
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.
13. Thermal denaturation of bovine β-lactoglobulin in different protein mixtures in relation to antigenicity
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Tác giả
Dimuthu Bogahawaththa, Jayani Chandrapala, Todor Vasiljevic.
13. A simplified protocol for fatty acid profiling of milk fat without lipid extraction
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Tác giả
Zhiqian Liu, Peter Moate, Simone Rochfort.
13. Raman spectroscopy based characterization of desi ghee obtained from buffalo and cow milk
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Tác giả
Naveed Ahmad, M. Saleem.
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.
14. Anti-Listeria monocytogenes effect of bacteriocin-incorporated agar edible coatings applied on cheese
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Tác giả
M. Virginia Guitián, Carolina Ibarguren, M. Cecilia Soria, Paula Hovanyecz, M. Carina Audisio.
14. Lysozyme activity in donkey milk
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Tác giả
Mina Martini, Federica Salari, Rosario Licitra, Concettina La Motta, Iolanda Altomonte.
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.
14. Understanding glycation kinetics of individual peptides in protein hydrolysates
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Tác giả
Yuxi Deng, Claire I. Butré, Peter A. Wierenga.
14. Non-invasive monitoring of curd syneresis upon renneting of raw and heat-treated cow's and goat's milk
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Tác giả
Elena Curti, Alessandra Pardu, Stefania Del Vigo, Roberta Sanna, Roberto Anedda.
14. Starch as a potential fat replacer for application in cheese: Behaviour of different starches in casein/starch mixtures and in the casein matrix
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Tác giả
Vivian R. Diamantino, Mariana S. Costa, Sebastião R. Taboga, Patrícia S.L. Vilamaior, Ana Lúcia B. Penna.
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.
15. Investigation on the influence of high protein concentrations on the thermal reaction behaviour of β-lactoglobulin by experimental and numerical analyses
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Tác giả
Maria Quevedo, Uwe Jandt, Ulrich Kulozik, Heike P. Karbstein, M. Azad Emin.
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.
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.
15. Molecular characterisation and biofilm production in Staphylococcusaureus isolates from the dairy production chain in Northern Italy
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Tác giả
V. Filipello, P.A. Di Ciccio, A. Colagiorgi, M. Tilola, G. Finazzi.
15. Innovative improvement of Shanklish cheese production in Lebanon
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Tác giả
Léa Nehme, Christelle Salameh, Edouard Tabet, Michella Nehme, Chadi Hosri.
15. Artisanal and industrial Maroilles cheeses: Are they different? Comparison using sensory, physico-chemical and microbiological approaches
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Tác giả
Menouar Nacef, Maud Lelièvre-Desmas, Djamel Drider, Christophe Flahaut, Sylvie Chollet.
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.
16. Physicochemical properties and issues associated with trypsin hydrolyses of bovine casein-dominant protein ingredients
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Tác giả
Aaron S.L. Lim, Mark A. Fenelon, Noel A. McCarthy.
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.
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.
16. Positively charged peptides from casein hydrolysate show strong inhibitory effects on LDL oxidation and cellular lipid accumulation in Raw264.7 cells
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Tác giả
Mengshi Pan, Yanjiao Huo, Chengtao Wang, Yanchun Zhang, Bo Li.
16. Effect of different O2/CO2 permeable foils on aging of semi-hard goat cheese
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Tác giả
Lívia Darnay, Ádám Németh, Kálmánné Koncz, Judit Monspart-Sényi, Péter Laczay.
16. Microbiological and biochemical characteristics of Kashkaval cheese produced using pasteurised or raw milk
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Tác giả
Eleni C. Pappa, Efthymia Kondyli, John Samelis.
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.
17. Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools
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Tác giả
Rodrigo N. Cavalcanti, Celso F. Balthazar, Erick A. Esmerino, Mônica Q. Freitas, Carmen C. Tadini.
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.
17. Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre
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Tác giả
Akira Chiba, Mito Kokawa, Mizuki Tsuta, Setsuko Todoriki.
17. The effect of NaCl and metabolic profile of propionibacteria on eye formation in experimental Swiss-type cheese
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Tác giả
Walter Bisig, Dominik Guggisberg, Ernst Jakob, Meral Turgay, Marie-Therese Fröhlich-Wyder.
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.
18. A potential technological application of probiotic microcapsules in lactose-free Greek-style yoghurt
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Tác giả
Stephanie S. Pinto, Carlise B. Fritzen-Freire, Carolinne O. Dias, Renata D.M.C. Amboni.
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.
18. Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 2. Large amplitude oscillatory shear behavior
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Tác giả
Mohammad Anvari, Helen S. Joyner (Melito).
19. Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival
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Tác giả
Guilherme M. Costa, Marlon M. Paula, Carlos Eduardo Barão, Suellen J. Klososki, Tatiana Colombo Pimentel.
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.
19. Fatty acid, volatile and sensory profiles of milk and cheese from goats raised on native semiarid pasture or in confinement
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Tác giả
Amanda M.S. Sant’Ana, Rui J.B. Bessa, Susana P. Alves, Ariosvaldo N. Medeiros, Rita C.R.E. Queiroga.
20. Thermodynamic and whipping properties of milk fat in whipped cream: A study based on DSC and TD-NMR
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Tác giả
Yunna Wang, Dongdong Yuan, Yang Li, Meiling Li, Liebing Zhang.
20. Integration of high and low field 1H NMR to analyse the effects of bovine dietary regime on milk metabolomics and protein-bound moisture characterisation of the resulting mozzarella cheeses during ripening
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Tác giả
Mattia Boiani, Ulrik Sundekilde, Lorraine M. Bateman, Daniel G. McCarthy, Phil M. Kelly.
21. Protein profile of dairy products: Simultaneous quantification of twenty bovine milk proteins
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Tác giả
Cornelia Bär, Déborah Mathis, Patrick Neuhaus, Desirée Dürr, Reto Portmann.
21. Determination of nitrofurazone in fluid milk and dairy powders. Part 1: An international pilot study
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Tác giả
Justin G. Bendall, Robert A. Crawford, Jaap M. Evers, Betty W. Smythe, Robert Hutchinson.
22. Occurrence and identification of spore-forming bacteria in skim-milk powders
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Tác giả
Fang Li, Karen Hunt, Koenraad Van Hoorde, Francis Butler, John T. Tobin.
22. Determination of nitrofurazone in fluid milk and dairy powders. Part 2: A full international collaborative study
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Tác giả
Justin G. Bendall, Robert A. Crawford, Jaap M. Evers, Gordana Aleksic, Robert Hutchinson.
23. Official control and self-monitoring: Data agreement report in the integrated food safety system of an Italian dairy chain
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Tác giả
Francesco Martelli, Claudia Giacomozzi, Roberto Dragone, Carlo Boselli, Chiara Frazzoli.
23. Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes
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Tác giả
Yogesh Khetra, Suresh Kumar Kanawjia, Ritika Puri, Rajender Kumar, Ganga Sahay Meena.
24. Proteolysis in Danish blue cheese during ripening
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Tác giả
A. Mane, F. Ciocia, T.K. Beck, S.K. Lillevang, P.L.H. McSweeney.
24. Effect of the use of carbon dioxide on Prato cheese making
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Tác giả
Junio Cesar Jacinto de Paula, Renata Golin Bueno Costa, Edvaldo da Costa Carvalho, Denise Sobral, Vanessa Aglaê Martins Teodoro.
25. Novel β-casein derived antioxidant and ACE-inhibitory active peptide from camel milk fermented by Leuconostoc lactis PTCC1899: Identification and molecular docking
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Tác giả
Nazila Soleymanzadeh, Saeed Mirdamadi, Mahta Mirzaei, Mehran Kianirad.
25. Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking
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Tác giả
Sandra Gomes, Ana Teresa Belo, Nuno Alvarenga, João Dias, António P.L. Martins.
26. Seasonal variation in spore levels of Bacillus cereus and its psychrotrophic strains in raw milk in Hokkaido, Japan, and evaluation of strain diversity
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Tác giả
Yoshiaki Ohkubo, Kazuhiro Komori, Kenji Uchida, Hidemasa Motoshima, Naoya Katano.
27. Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels
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Tác giả
Micaela Galante, Valeria Boeris, Patricia H. Risso.
28. Pilot-scale β-casein depletion from micellar casein via cold microfiltration in the diafiltration mode
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Tác giả
Johannes Schäfer, Thomas Schubert, Zeynep Atamer.
29. Viscosity reduction in concentrated protein solutions by hydrodynamic cavitation
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Tác giả
Sandra Beyer Gregersen, Lars Wiking, Karina Braad Bertelsen, Janjira Tangsanthatkun, Marianne Hammershøj.
30. Application of the Rate-All-That-Apply (RATA) method to differentiate the visual appearance of milk powders using trained sensory panels
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Tác giả
Rachel M. Traill, Maree S. Luckman, Nicolene A. Fisk, M. Peng.
