| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparison of the flavour and texture of Cheddar cheese of factory or farmhouse origin
|
Muir, D.Donald
|
|
1997
|
|
6-7 |
p. 479-485
7 p.
|
artikel
|
| 2 |
Antioxidant capacity of cow milk, whey and deproteinized milk
|
Zulueta, A.
|
|
2009
|
|
6-7 |
p. 380-385
6 p.
|
artikel
|
| 3 |
Bovine somatotropin
|
|
|
1997
|
|
6-7 |
p. I-
1 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2009
|
|
6-7 |
p. I-II
nvt p.
|
artikel
|
| 5 |
Coagulation of milk enriched with ultrafiltered or diafiltered microfiltered milk retentate powders
|
Caron, Annie
|
|
1997
|
|
6-7 |
p. 445-451
7 p.
|
artikel
|
| 6 |
Colloidal aspects of ice cream—A review
|
Goff, H.Douglas
|
|
1997
|
|
6-7 |
p. 363-373
11 p.
|
artikel
|
| 7 |
Contribution of coagulant to proteolysis and textural changes in Cheddar cheese during ripening
|
Lane, Cáit N.
|
|
1997
|
|
6-7 |
p. 453-464
12 p.
|
artikel
|
| 8 |
Dietary calcium in health
|
|
|
1997
|
|
6-7 |
p. II-
1 p.
|
artikel
|
| 9 |
Directives pour l'evaluation des processus de traite
|
|
|
1997
|
|
6-7 |
p. II-
1 p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
2009
|
|
6-7 |
p. IFC-
1 p.
|
artikel
|
| 11 |
Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures
|
Dave, Rajiv I.
|
|
1997
|
|
6-7 |
p. 435-443
9 p.
|
artikel
|
| 12 |
Effect of a CO2-acidification cycle on physicochemical and acid gelation properties of skim milk reconstituted with added pectin
|
Akissi-kouame, F.
|
|
2009
|
|
6-7 |
p. 393-398
6 p.
|
artikel
|
| 13 |
Effect of genetic polymorphism of milk proteins on rheology of acid-induced milk gels
|
Hallén, Elin
|
|
2009
|
|
6-7 |
p. 399-404
6 p.
|
artikel
|
| 14 |
Effect of photo-oxidation of major milk proteins on protein structure and hydrolysis by chymosin
|
Dalsgaard, Trine K.
|
|
2009
|
|
6-7 |
p. 362-371
10 p.
|
artikel
|
| 15 |
Evaluation of the physico-chemical characteristics of the curd during the ripening of Iranian brine cheese
|
Azarnia, S.
|
|
1997
|
|
6-7 |
p. 473-478
6 p.
|
artikel
|
| 16 |
Food proteins and their applications
|
Fox, P.F.
|
|
1997
|
|
6-7 |
p. 487-
1 p.
|
artikel
|
| 17 |
Forthcoming events
|
|
|
1997
|
|
6-7 |
p. V-VI
nvt p.
|
artikel
|
| 18 |
Genetic manipulation of diary cultures—Report of subject F23
|
|
|
1997
|
|
6-7 |
p. I-
1 p.
|
artikel
|
| 19 |
Genotypical and phenotypical characterization of Bacillus sporothermodurans strains, surviving UHT sterilisation
|
Klijn, Nicolette
|
|
1997
|
|
6-7 |
p. 421-428
8 p.
|
artikel
|
| 20 |
Guidelines for evaluation of the milking process
|
|
|
1997
|
|
6-7 |
p. II-
1 p.
|
artikel
|
| 21 |
Has the association between saturated fatty acids, serum cholesterol and coronary heart disease been over emphasized?
|
Parodi, Peter W.
|
|
2009
|
|
6-7 |
p. 345-361
17 p.
|
artikel
|
| 22 |
Hydrolysis of β-lactoglobulin by four different proteinases monitored by capillary electrophoresis and high performance liquid chromatography
|
Madsen, J.S.
|
|
1997
|
|
6-7 |
p. 399-409
11 p.
|
artikel
|
| 23 |
IDF Guidelines for hygienic design and maintenance of diary buildings and services
|
|
|
1997
|
|
6-7 |
p. II-
1 p.
|
artikel
|
| 24 |
Implications of microfiltration of hygiene and identity of diary products
|
|
|
1997
|
|
6-7 |
p. I-
1 p.
|
artikel
|
| 25 |
International diary federation internet connection
|
|
|
1997
|
|
6-7 |
p. III-
1 p.
|
artikel
|
| 26 |
Major changes in the international diary trade
|
|
|
1997
|
|
6-7 |
p. II-
1 p.
|
artikel
|
| 27 |
Minimum standards for diary education
|
|
|
1997
|
|
6-7 |
p. I-
1 p.
|
artikel
|
| 28 |
Monograph on residues and contaminants in milk and milk products
|
|
|
1997
|
|
6-7 |
p. III-
1 p.
|
artikel
|
| 29 |
Oxidative stability of UHT milk as influenced by fatty acid composition and packaging
|
Smet, K.
|
|
2009
|
|
6-7 |
p. 372-379
8 p.
|
artikel
|
| 30 |
Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese:A review
|
|
|
1997
|
|
6-7 |
p. III-
1 p.
|
artikel
|
| 31 |
Properties of acid casein gels made by acidification with glucono-δ-lactone. 1. Rheological properties
|
Lucey, J.A.
|
|
1997
|
|
6-7 |
p. 381-388
8 p.
|
artikel
|
| 32 |
Properties of acid casein gels made by acidification with glucono-δ-lactone. 2. Syneresis, permeability and microstructural properties
|
Lucey, J.A.
|
|
1997
|
|
6-7 |
p. 389-397
9 p.
|
artikel
|
| 33 |
Protein standardization—The case of liquid milks
|
|
|
1997
|
|
6-7 |
p. I-
1 p.
|
artikel
|
| 34 |
Proteolysis and storage stability of UHT milk as influenced by milk plasmin activity, plasmin/β-lactoglobulin complexation, plasminogen activation and somatic cell count
|
Kelly, Alan L.
|
|
1997
|
|
6-7 |
p. 411-420
10 p.
|
artikel
|
| 35 |
Purification and characterization of a cysteine proteinase from Lactococcus lactis ssp. lactis IAM 1198
|
Akuzawa, Ryozo
|
|
1997
|
|
6-7 |
p. 429-434
6 p.
|
artikel
|
| 36 |
Recommendations for presentation of mastitis-related data
|
|
|
1997
|
|
6-7 |
p. II-
1 p.
|
artikel
|
| 37 |
Reduction of sodium content in Feta cheese by partial substitution of NaCl by KCl
|
Katsiari, M.C.
|
|
1997
|
|
6-7 |
p. 465-472
8 p.
|
artikel
|
| 38 |
Removal of fats, oils and grease in the pretreatment of diary wastewaters
|
|
|
1997
|
|
6-7 |
p. II-III
nvt p.
|
artikel
|
| 39 |
Simultaneous detection and enumeration of viable lactic acid bacteria and bifidobacteria in fermented milk by using propidium monoazide and real-time PCR
|
García-Cayuela, Tomás
|
|
2009
|
|
6-7 |
p. 405-409
5 p.
|
artikel
|
| 40 |
Stimulating fermentative activities of bifidobacteria in milk by highintensity ultrasound
|
Nguyen, Thi My Phuc
|
|
2009
|
|
6-7 |
p. 410-416
7 p.
|
artikel
|
| 41 |
Surface properties of the fat globule in treated creams
|
Iametti, Stefania
|
|
1997
|
|
6-7 |
p. 375-380
6 p.
|
artikel
|
| 42 |
The effect of free Ca2+ on the heat stability and other characteristics of low-heat skim milk powder
|
Faka, Marianthi
|
|
2009
|
|
6-7 |
p. 386-392
7 p.
|
artikel
|
| 43 |
The influence of codex standards on international trade in diary products
|
|
|
1997
|
|
6-7 |
p. I-
1 p.
|
artikel
|
| 44 |
The influence of lactoperoxidase, heat and low pH on survival of acid-adapted and non-adapted Escherichia coli O157:H7 in goat milk
|
Parry-Hanson, Angela
|
|
2009
|
|
6-7 |
p. 417-421
5 p.
|
artikel
|
| 45 |
The world market for cheese (Fourth edition)
|
|
|
1997
|
|
6-7 |
p. II-
1 p.
|
artikel
|
| 46 |
World diary situation 1997
|
|
|
1997
|
|
6-7 |
p. II-
1 p.
|
artikel
|
Tijdschrift beschrijving