| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antimicrobial activity of enterococci strains isolated from white cheese
|
HAJIKHANI, RASTA
|
|
2007
|
60 |
2 |
p. 105-108
|
artikel
|
| 2 |
Antioxidative ability of native and thermized sour whey in oxidation-catalysed model systems †
|
SHON, JINHAN
|
|
2007
|
60 |
2 |
p. 143-148
|
artikel
|
| 3 |
Assessment of the quality of cottage cheese produced from standard and protein-fortified skim milk
|
HALLAB, RAMI
|
|
2007
|
60 |
2 |
p. 69-73
|
artikel
|
| 4 |
A study of the pH of individual milk samples
|
TSIOULPAS, A
|
|
2007
|
60 |
2 |
p. 96-97
|
artikel
|
| 5 |
Dairy Technology—Principles of Milk Properties and Processes (2006) - Edited by P. Walstra, J.T.M. Wouters and T.J. Geurts
|
Tamime, A Y
|
|
2007
|
60 |
2 |
p. 154
|
artikel
|
| 6 |
Effect of refrigerated storage temperature on the viability of probiotic micro-organisms in yogurt
|
MORTAZAVIAN, A M
|
|
2007
|
60 |
2 |
p. 123-127
|
artikel
|
| 7 |
Food Processing: Principles and Applications (2006) - Edited by H. Ramasamy and M. Marcote
|
Deeth, H.
|
|
2007
|
60 |
2 |
p. 155
|
artikel
|
| 8 |
Functional attributes of native and thermized sour and sweet whey †
|
SHON, JINHAN
|
|
2007
|
60 |
2 |
p. 135-142
|
artikel
|
| 9 |
Heat sensitivity of Mycobacterium avium ssp. paratuberculosis in milk under pilot plant pasteurization conditions †
|
LYNCH, DAVID
|
|
2007
|
60 |
2 |
p. 98-104
|
artikel
|
| 10 |
Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content
|
KILCAWLEY, K N
|
|
2007
|
60 |
2 |
p. 81-88
|
artikel
|
| 11 |
Membrane Technologies for the Fractionation of Dairy Components - by International Dairy Federation
|
Grandison, Alistair S
|
|
2007
|
60 |
2 |
p. 155
|
artikel
|
| 12 |
Microbiological quality of shredded Cheddar cheese packaged in modified atmospheres
|
OYUGI, EVONNE
|
|
2007
|
60 |
2 |
p. 89-95
|
artikel
|
| 13 |
Rheological, textural and melting properties of commercial samples of some of the different types of pasteurized processed cheese
|
LU, YANJIE
|
|
2007
|
60 |
2 |
p. 74-80
|
artikel
|
| 14 |
Solubility and mechanical properties of heat-cured whey protein-based edible films compared with that of collagen and natural casings
|
AMIN, S
|
|
2007
|
60 |
2 |
p. 149-153
|
artikel
|
| 15 |
Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt: Effects of storage time, temperature, background flora and product characteristics
|
AKDEMİR EVRENDİLEK, GÜLSÜN
|
|
2007
|
60 |
2 |
p. 118-122
|
artikel
|
| 16 |
The formation of thermophilic spores during the manufacture of whole milk powder
|
SCOTT, SARA A
|
|
2007
|
60 |
2 |
p. 109-117
|
artikel
|
| 17 |
The Guide on Life Cycle Assessment Towards Sustainability in the Dairy Chain - by International Dairy Federation (IDF)
|
Wilbey, R A
|
|
2007
|
60 |
2 |
p. 154-155
|
artikel
|
| 18 |
Viability of probiotic micro-organisms (Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis Bb-12) in ice cream
|
MAGARIÑOS, HAROLDO
|
|
2007
|
60 |
2 |
p. 128-134
|
artikel
|
Tijdschrift beschrijving