| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Brined Cheeses (2006)
|
Quigley, Stuart
|
|
2007
|
|
3 |
p. 237-239
|
article
|
| 2 |
Changes in the welfare effects of recombinant bovine somatotropin from 1996 to 2002 in the USA
|
LOSINGER, WILLARD C
|
|
2007
|
|
3 |
p. 157-164
|
article
|
| 3 |
Characterisation of the Lactobacillus community in traditional Karst ewe's cheese
|
ČANŽEK MAJHENIČ, ANDREJA
|
|
2007
|
|
3 |
p. 182-190
|
article
|
| 4 |
Comprehensive Review of Scientific Literature Pertaining to Nitrogen Protein Conversion Factors
|
Toufeili, I.
|
|
2007
|
|
3 |
p. 235-236
|
article
|
| 5 |
Dairy research in Canadian universities
|
GOFF, H DOUGLAS
|
|
2006
|
|
3 |
p. 159-165
|
article
|
| 6 |
Determination of antimutagenic properties of acetone extracted fermented milks and changes in their total fatty acid profiles including conjugated linoleic acids
|
GUZEL-SEYDIM, Z B
|
|
2006
|
|
3 |
p. 209-215
|
article
|
| 7 |
Evaluation of changes during storage of probiotic dahi at 7°C
|
YADAV, HARIOM
|
|
2007
|
|
3 |
p. 205-210
|
article
|
| 8 |
Factors affecting the adsorption of Lactobacillus plantarum bacteriocin bacST8KF to Enterococcus faecalis and Listeria innocua
|
TODOROV, SVETOSLAV D
|
|
2007
|
|
3 |
p. 221-227
|
article
|
| 9 |
Fermented Milks (2006)
|
Deeth, Hilton
|
|
2007
|
|
3 |
p. 239
|
article
|
| 10 |
Food, Fermentation and Micro-organisms by C.W. Bamforth
|
Robinson, R K
|
|
2006
|
|
3 |
p. 222
|
article
|
| 11 |
Incorporation of herbs into sandesh, an Indian sweet dairy product, as a source of natural antioxidants
|
BANDYOPADHYAY, MAHUYA
|
|
2007
|
|
3 |
p. 228-233
|
article
|
| 12 |
Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese
|
CANDIOTI, M C
|
|
2007
|
|
3 |
p. 175-181
|
article
|
| 13 |
Influence of vitamin E supplementation on spontaneous oxidized flavour of milk in dairy buffaloes
|
PANDA, N
|
|
2007
|
|
3 |
p. 198-204
|
article
|
| 14 |
Manufacturing Yogurt and Fermented Milks (2006)
|
Robinson, R. K.
|
|
2007
|
|
3 |
p. 237
|
article
|
| 15 |
Measurement of ionic calcium in milk
|
LIN, M-J
|
|
2006
|
|
3 |
p. 192-199
|
article
|
| 16 |
Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian cheese made from ewe's milk
|
PISANO, M BARBARA
|
|
2006
|
|
3 |
p. 171-179
|
article
|
| 17 |
Milk protein polymorphisms in Holstein cattle †
|
ONER, YASEMIN
|
|
2006
|
|
3 |
p. 180-182
|
article
|
| 18 |
Payment Systems for Ex-farm Milk
|
Sumner, John
|
|
2007
|
|
3 |
p. 236-237
|
article
|
| 19 |
Physicochemical properties of low-fat and full-fat Cheddar cheeses
|
KÜÇÜKÖNER, E
|
|
2006
|
|
3 |
p. 166-170
|
article
|
| 20 |
Populations, types and biochemical activities of aerobic bacteria and lactic acid bacteria from the air of cheese factories
|
SOLDATOU, HELENI
|
|
2006
|
|
3 |
p. 200-208
|
article
|
| 21 |
Protein composition of milk from Holstein–Friesian dairy cows and its relationship with the genetic variants A and B of κ-casein and β-lactoglobulin (Part I)
|
MOLINA, L H
|
|
2006
|
|
3 |
p. 183-187
|
article
|
| 22 |
Proteolysis in ultra-filtered and conventional Iranian white cheese during ripening
|
HESARI, JAVAD
|
|
2007
|
|
3 |
p. 211-220
|
article
|
| 23 |
Relationship between A and B variants of κ-casein and β-lactoglobulin and coagulation properties of milk (Part II)
|
MOLINA, L H
|
|
2006
|
|
3 |
p. 188-191
|
article
|
| 24 |
Some physicochemical, microbiological, and sensory properties of tulum cheese produced from ewe's milk via a modified method
|
CEYLAN, ZİYA GÖKALP
|
|
2007
|
|
3 |
p. 191-197
|
article
|
| 25 |
Syneresis in set yogurt as affected by EPS starter cultures and levels of solids
|
AMATAYAKUL, THANUT
|
|
2006
|
|
3 |
p. 216-221
|
article
|
| 26 |
The World Dairy Situation 2005
|
O’Connor, D
|
|
2007
|
|
3 |
p. 234-235
|
article
|
| 27 |
Tyrosine metabolism in pigment-forming Yarrowia lipolytica strains isolated from English and European speciality mould-ripened cheese exhibiting a brown discolouration defect
|
WILLIAMS, ALAN G
|
|
2007
|
|
3 |
p. 165-174
|
article
|
Journal description