| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Calendar
|
|
|
2017
|
70 |
C |
p. I-
1 p.
|
artikel
|
| 2 |
Development of new methods for the quantitative detection and typing of Lactobacillus parabuchneri in dairy products
|
Berthoud, Hélène
|
|
2017
|
70 |
C |
p. 65-71
7 p.
|
artikel
|
| 3 |
Editorial Board
|
|
|
2017
|
70 |
C |
p. IFC-
1 p.
|
artikel
|
| 4 |
Effects of milk protein polymorphism and composition, casein micelle size and salt distribution on the milk coagulation properties in Norwegian Red cattle
|
Ketto, Isaya Appelesy
|
|
2017
|
70 |
C |
p. 55-64
10 p.
|
artikel
|
| 5 |
Foreword: Special issue from the 5th International Dairy Journal Cheese Ripening Symposium, Dublin, 11–13th April 2016
|
McSweeney, P.L.H.
|
|
2017
|
70 |
C |
p. 1-
1 p.
|
artikel
|
| 6 |
Impaired milk quality and cheese making properties is not a concern for managing cows for 15 or 18 months calving intervals
|
Maciel, Guilherme de Moura
|
|
2017
|
70 |
C |
p. 2-11
10 p.
|
artikel
|
| 7 |
Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl-starter culture, chymosin type and cheese ripening
|
Akkerman, Marije
|
|
2017
|
70 |
C |
p. 34-45
12 p.
|
artikel
|
| 8 |
Manipulating calcium level provides a new approach for the manufacture of casein-based food structures with different functionalities
|
McIntyre, Irene
|
|
2017
|
70 |
C |
p. 18-25
8 p.
|
artikel
|
| 9 |
Milk fat globule size affects Cheddar cheese properties
|
Logan, Amy
|
|
2017
|
70 |
C |
p. 46-54
9 p.
|
artikel
|
| 10 |
Prevalence and diversity of histamine-forming Lactobacillus parabuchneri strains in raw milk and cheese – A case study
|
Ascone, Patrizia
|
|
2017
|
70 |
C |
p. 26-33
8 p.
|
artikel
|
| 11 |
Transfer of oxytetracycline from ovine spiked milk to whey and cheese
|
Cabizza, Roberto
|
|
2017
|
70 |
C |
p. 12-17
6 p.
|
artikel
|
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