| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accelerated maturation of cheese
|
El Soda, Morsi
|
|
1993
|
|
4-6 |
p. 531-544
14 p.
|
artikel
|
| 2 |
Characterising ripening in UF-cheese
|
Bech, Anne-Marie
|
|
1993
|
|
4-6 |
p. 329-342
14 p.
|
artikel
|
| 3 |
Characterizing ripening in low-fat, semi-hard round-eyed cheese made with undefined mesophilic dl-starter
|
Ardö, Ylva
|
|
1993
|
|
4-6 |
p. 343-357
15 p.
|
artikel
|
| 4 |
Characterizing ripening of Gruyère de Comté: Influence of time × temperature and salting conditions on eye and slit formation
|
Grappin, Rémy
|
|
1993
|
|
4-6 |
p. 313-328
16 p.
|
artikel
|
| 5 |
Cheeses with appellation d'origine contrôlée (AOC): Factors that affect quality
|
Bertozzi, L.
|
|
1993
|
|
4-6 |
p. 297-312
16 p.
|
artikel
|
| 6 |
Comparison of the volatile flavour compounds of six european ‘AOC’ cheeses by using a new dynamic headspace GC-MS method
|
Bosset, J.O.
|
|
1993
|
|
4-6 |
p. 359-377
19 p.
|
artikel
|
| 7 |
Enzymes in cheese technology
|
Fox, P.F.
|
|
1993
|
|
4-6 |
p. 509-530
22 p.
|
artikel
|
| 8 |
Forthcoming IDF events
|
|
|
1993
|
|
4-6 |
p. 580-
1 p.
|
artikel
|
| 9 |
Interactions between non-starter microorganisms during cheese manufacture and repening
|
Martley, F.G.
|
|
1993
|
|
4-6 |
p. 461-483
23 p.
|
artikel
|
| 10 |
Isolation and characterization of non-volatile flavours from cheese: Peptide profile of flavour fractions from Cheddar cheese, determined by reverse-phase high-performance liquid chromatography
|
Cliffe, Allan J.
|
|
1993
|
|
4-6 |
p. 379-387
9 p.
|
artikel
|
| 11 |
Poster A6 Chemical and rheological characteristics of manchego cheese made from activated lactoperoxidase system ewes' milk
|
Uceda, R.
|
|
1993
|
|
4-6 |
p. 550-551
2 p.
|
artikel
|
| 12 |
Poster A3 Factors affecting the rate and specificity of casein breakdown in Swiss-type cheese
|
Laht, T.-M.
|
|
1993
|
|
4-6 |
p. 547-548
2 p.
|
artikel
|
| 13 |
Poster A1 Protein degradation in cheddar-type cheese containing heat-denatured whey protein
|
Banks, Jean M.
|
|
1993
|
|
4-6 |
p. 545-546
2 p.
|
artikel
|
| 14 |
Poster A2 Proteolytic, microstructural, textural, and functional changes during aging of low moisture Mozzarella (pizza) cheese
|
Kindstedt, P.S.
|
|
1993
|
|
4-6 |
p. 546-547
2 p.
|
artikel
|
| 15 |
Poster A4 Texture enhancement of low-fat mozzarella cheese by refrigerated storage
|
Malin, E.L.
|
|
1993
|
|
4-6 |
p. 548-
1 p.
|
artikel
|
| 16 |
Poster A5 Titration—A rapid method for the examination of the ripening of Swiss-type cheese
|
Ollikainen, Pia
|
|
1993
|
|
4-6 |
p. 549-550
2 p.
|
artikel
|
| 17 |
Poster B1 An objective approach to predicting maturity of Cheddar cheese
|
Banks, J.M.
|
|
1993
|
|
4-6 |
p. 551-552
2 p.
|
artikel
|
| 18 |
Poster B2 chemical analysis and olfactory perception of flavour volatiles in Cheddar cheese
|
Brechany, Elizabeth Y.
|
|
1993
|
|
4-6 |
p. 553-554
2 p.
|
artikel
|
| 19 |
Poster B5 Isolation and identification of compounds from a flavoury aqueous fraction of cheese
|
Roudot, F.
|
|
1993
|
|
4-6 |
p. 556-557
2 p.
|
artikel
|
| 20 |
Poster B3 Non-conventional technology and substrates utilisation to obtain blue and swiss type cheese flavours
|
Armendariz, G.R.Bustillo
|
|
1993
|
|
4-6 |
p. 554-555
2 p.
|
artikel
|
| 21 |
Poster B4 Optimum storage conditions for Cheddar cheese samples destined for quantitative peptide and protein analysis
|
Coker, C.J.
|
|
1993
|
|
4-6 |
p. 555-556
2 p.
|
artikel
|
| 22 |
Poster C11 Assay of starter culture activity and detecting the presence of bacteriophage by a conductance method
|
Svensson, Ulla
|
|
1993
|
|
4-6 |
p. 568-
1 p.
|
artikel
|
| 23 |
Poster C12 Autolysis of starter bacteria during Cheddar cheese ripening
|
Wilkinson, M.G.
|
|
1993
|
|
4-6 |
p. 569-
1 p.
|
artikel
|
| 24 |
Poster C13 Autolytic properties of lactococci
|
Østlie, H.M.
|
|
1993
|
|
4-6 |
p. 570-
1 p.
|
artikel
|
| 25 |
Poster C2 Binding and activation of bovine plasminogen on immobilized casein
|
Bear, A.
|
|
1993
|
|
4-6 |
p. 559-
1 p.
|
artikel
|
| 26 |
Poster C7 Comparative studies of a broad specificity intracellular peptidase of strains of Lactococcus
|
Hultgreen, C.M.
|
|
1993
|
|
4-6 |
p. 564-
1 p.
|
artikel
|
| 27 |
Poster C1 Content of chymosin in whey, curd and cheese determined by use of an enzyme-linked immunosorbent assay
|
Allmere, Toomas
|
|
1993
|
|
4-6 |
p. 557-558
2 p.
|
artikel
|
| 28 |
Poster C8 Discrepancy between DNA and RNA as quantitative markers for lysis of starter bacteria
|
Lammers, W.L.
|
|
1993
|
|
4-6 |
p. 565-
1 p.
|
artikel
|
| 29 |
Poster C10 Influence of rapeseed feeding on raw milk and cheese
|
Samuelsson, Gunilla
|
|
1993
|
|
4-6 |
p. 567-568
2 p.
|
artikel
|
| 30 |
Poster C4 Milk clotting and proteolytic activity of purified cynarases from Cynara cardunculus; A comparison to chymosin
|
Cordeiro, M.
|
|
1993
|
|
4-6 |
p. 561-562
2 p.
|
artikel
|
| 31 |
Poster C9 Occurrence of lactobacilli and leuconostoc in norwegian cheese of gouda type and their possible influence on cheese ripening and quality
|
Narvhus, J.A.
|
|
1993
|
|
4-6 |
p. 566-
1 p.
|
artikel
|
| 32 |
Poster C5 Peptide hydrolase systems of debittering and non debittering strains of L. casei and partial purification of their aminopeptidases
|
El Abboudi, M.
|
|
1993
|
|
4-6 |
p. 562-563
2 p.
|
artikel
|
| 33 |
Poster C6 α s1-Casein-(1–23)-fragment conversion in cheese: Its relevance for initial amino acid production and flavour development
|
Exterkate, Fred A.
|
|
1993
|
|
4-6 |
p. 563-564
2 p.
|
artikel
|
| 34 |
Poster C3 Undesirable side-effects upon use of lactobacilli to prevent late blowing in cheese
|
Christiansson, A.
|
|
1993
|
|
4-6 |
p. 560-
1 p.
|
artikel
|
| 35 |
Poster D5 Accelerated ripening of cheddar cheese from buffalo milk
|
Singh, S.
|
|
1993
|
|
4-6 |
p. 575-
1 p.
|
artikel
|
| 36 |
Poster D3 Encapsulation of intracellular dipeptidase from Lactococcus lactis in DRV liposomes
|
Skeie, S.
|
|
1993
|
|
4-6 |
p. 573-
1 p.
|
artikel
|
| 37 |
Poster D7 Homogenized Lactobacillus casei subsp. casei L2A: An effective supplement for acceleration of Cheddar cheese ripening
|
Trépanier, G.
|
|
1993
|
|
4-6 |
p. 577-
1 p.
|
artikel
|
| 38 |
Poster D4 Liposome-encapsulated enzymes added to gouda cheese
|
Skeie, S.
|
|
1993
|
|
4-6 |
p. 574-
1 p.
|
artikel
|
| 39 |
Poster D2 Liposome-encapsulated neutrase, function in cheese milk
|
Skeie, S.
|
|
1993
|
|
4-6 |
p. 572-573
2 p.
|
artikel
|
| 40 |
Poster D1 Suitability of microfiltered cheese milk in manufacture of Swedish semi-hard cheese
|
Lidberg, Elisabeth
|
|
1993
|
|
4-6 |
p. 571-572
2 p.
|
artikel
|
| 41 |
Poster D6 The effect of adjunct lactobacilli on the flavour of low fat Cheddar cheese
|
Tempas, K.J.
|
|
1993
|
|
4-6 |
p. 576-
1 p.
|
artikel
|
| 42 |
Recent IDF publications
|
|
|
1993
|
|
4-6 |
p. 579-580
2 p.
|
artikel
|
| 43 |
Relations between cheese flavour and chemical composition
|
Urbach, Gerda
|
|
1993
|
|
4-6 |
p. 389-422
34 p.
|
artikel
|
| 44 |
Starters as finishers: Starter properties relevant to cheese ripening
|
Crow, Vaughan L.
|
|
1993
|
|
4-6 |
p. 423-460
38 p.
|
artikel
|
| 45 |
Technological parameters involved in cheese ripening
|
van den Berg, G.
|
|
1993
|
|
4-6 |
p. 485-507
23 p.
|
artikel
|
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