| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
An insight into tropical milk microbiome: Bacterial community composition of cattle milk produced in Sri Lanka
|
Rajawardana, Deepani Upeka
|
|
|
126 |
C |
p.
|
article
|
| 2 |
Comprehensive utilisation of electro-activated whey-based media in cell growth, metabolite production and aroma compounds synthesis using a starter culture originated from kefir grains
|
Karim, Ahasanul
|
|
|
126 |
C |
p.
|
article
|
| 3 |
Constituent fouling during heat treatment of milk: A review
|
Huppertz, Thom
|
|
|
126 |
C |
p.
|
article
|
| 4 |
Current practices with commercial scale bovine lactoferrin production and alternative approaches
|
Krolitzki, Eva
|
|
|
126 |
C |
p.
|
article
|
| 5 |
Development and validation of UPLC method for quantitative determination of major bovine milk oligosaccharides and their heat stability
|
Yang, Baoyu
|
|
|
126 |
C |
p.
|
article
|
| 6 |
Editorial Board
|
|
|
|
126 |
C |
p.
|
article
|
| 7 |
Effect of β-casein reduction and high heat treatment of micellar casein concentrate on the rennet coagulation properties, composition and yield of Emmental cheese made therefrom
|
Xia, Xiaofeng
|
|
|
126 |
C |
p.
|
article
|
| 8 |
Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk
|
Kilic-Akyilmaz, Meral
|
|
|
126 |
C |
p.
|
article
|
| 9 |
Effect of NaCl and ripening time on spore germination by measuring the hydrogen production of Clostridium tyrobutyricum UC7086 in a hard cheese model
|
Bellassi, P.
|
|
|
126 |
C |
p.
|
article
|
| 10 |
Evaluation of fatty acid profile of colostrum and milk fat of different sow breeds
|
Ren, Cuirong
|
|
|
126 |
C |
p.
|
article
|
| 11 |
Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt
|
Karakus, Mehmet Sukru
|
|
|
126 |
C |
p.
|
article
|
| 12 |
Functional properties of skim milk concentrates produced by reverse osmosis filtration and reconstituted commercial powders
|
Christiansen, Morten Vormsborg
|
|
|
126 |
C |
p.
|
article
|
| 13 |
Heat-induced changes in milk salts: A review
|
Nieuwenhuijse, Hans
|
|
|
126 |
C |
p.
|
article
|
| 14 |
Heat-induced changes in the sensory properties of milk
|
Coolbear, Tim
|
|
|
126 |
C |
p.
|
article
|
| 15 |
Hsp60 gene as a reliable target for taxonomical identification and discrimination of Leuconostoc species of dairy origin
|
Guglielmotti, Daniela M.
|
|
|
126 |
C |
p.
|
article
|
| 16 |
Increasing the proportion of homogenised fat in cheese milk: Effect on cheese-making properties
|
Vigneux, Marie-Pier B.
|
|
|
126 |
C |
p.
|
article
|
| 17 |
Kinetics of heat-induced changes in dairy products: Developments in data analysis and modelling techniques
|
van Boekel, M.A.J.S.
|
|
|
126 |
C |
p.
|
article
|
| 18 |
Microbial analysis, antioxidant activity, and sensory properties of yoghurt with different starter cultures during storage
|
Shori, Amal Bakr
|
|
|
126 |
C |
p.
|
article
|
| 19 |
Modified Fleischmann's lactometer method for sweet whey total solids estimation
|
Wolfschoon Pombo, Alan Frederick
|
|
|
126 |
C |
p.
|
article
|
| 20 |
Multi-dimensional analysis of rennet-induced micellar casein gels after ultrasound
|
Zhang, Yumeng
|
|
|
126 |
C |
p.
|
article
|
| 21 |
Physico-chemical and functional properties of milk protein concentrates obtained using a two-stage decalcification approach
|
Liu, Dasong
|
|
|
126 |
C |
p.
|
article
|
| 22 |
Potential probiotic and safety characterisation of enterococcus bacteria isolated from indigenous fermented motal cheese
|
Kouhi, Fardin
|
|
|
126 |
C |
p.
|
article
|
| 23 |
Preliminary study on kinetics of pyroglutamic acid formation in fermented milk
|
Aiello, Alessandra
|
|
|
126 |
C |
p.
|
article
|
| 24 |
Production of prebiotic lactulose through isomerisation of lactose as a part of integrated approach through whey and whey permeate complete valorisation: A review
|
Karim, Ahasanul
|
|
|
126 |
C |
p.
|
article
|
| 25 |
Promoting the appreciation and marketability of artisanal Kochkäse (traditional German cheese): A review
|
de Souza, Carolina Krebs
|
|
|
126 |
C |
p.
|
article
|
| 26 |
Quantitative multivalent binding model of the structure, size distribution and composition of the casein micelles of cow milk
|
Holt, Carl
|
|
|
126 |
C |
p.
|
article
|
| 27 |
Stable isotope ratio analysis for the authentication of milk and dairy ingredients: A review
|
O'Sullivan, Roisin
|
|
|
126 |
C |
p.
|
article
|
| 28 |
Study of the physico-chemical, structural, microbiological properties and volatile flavour compounds profile of kefir supplemented with electro-activated whey
|
Aidarbekova, Sabina
|
|
|
126 |
C |
p.
|
article
|
| 29 |
Texture, microstructure, and antioxidant characteristics of bio-fermented milk fortified with buttermilk nano-powder
|
Elkashef, Hany
|
|
|
126 |
C |
p.
|
article
|
| 30 |
The CDC biofilm bioreactor is a suitable method to grow biofilms, and test their sanitiser susceptibilities, in the dairy context
|
Lindsay, D.
|
|
|
126 |
C |
p.
|
article
|
| 31 |
The structure, properties and rheological characterisation of exopolysaccharides produced by Chryseobacterium cucumeris AP-2 from deteriorated milk
|
Hu, Xin
|
|
|
126 |
C |
p.
|
article
|
| 32 |
Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores
|
Wedel, Carolin
|
|
|
126 |
C |
p.
|
article
|
| 33 |
Verticle transmission of unique bacterial strains from mother to infant via consuming natural kefir
|
Tunay, Rabia Tuğçe
|
|
|
126 |
C |
p.
|
article
|
| 34 |
Whey proteins and peptides in health-promoting functions – A review
|
Zhao, Changhui
|
|
|
126 |
C |
p.
|
article
|
Journal description