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Role of somatic cells on dairy processes and products: a reviewAnalytical methods used to quantify isoflavones in cow’s milk: a reviewNext-generation sequencing as an approach to dairy starter selectionDairy proteins and soy proteins in infant foods nitrogen-to-protein conversion factorsOrganization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impactsA review of the biology of calcium phosphate sequestration with special reference to milkArticleNew insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspeciesChemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a reviewCrystal fingerprinting: elucidating the crystals of Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind cheeses using powder x-ray diffractometry.Milk processing as a tool to reduce cow's milk allergenicity: a mini-review.Reduction of aerobic and lactic acid bacteria in dairy desludge using an integrated compressed CO2 and ultrasonic process.Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks.Detection of plant oil addition to cheese by synchronous fluorescence spectroscopy.Analytical assessment of the intense heat load of whipping cream, coffee cream, and condensed milk at retail in Austria and GermanyEnhancing the in vitro Fe(2+) bio-accessibility using ascorbate and cold-set whey protein gel particles.A highly sensitive sandwich ELISA for the determination of glycomacropeptide to detect liquid whey in raw milkCharacterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec.Health-promoting properties of bioactive peptides derived from milk proteins in infant food: a review.Bovine β-lactoglobulin/fatty acid complexes: binding, structural, and biological properties.Metabolism and biochemical characteristics of yogurt bacteria. A reviewCharacteristics of major traditional regional cheese varieties of East-Mediterranean countries: a reviewMilk lactose and lactulose determination by the differential pH techniqueOrigine et développement des bactéries coliformes dans les fromages à pâte molleEvolution de la flore microbienne à la surface des Camemberts fabriqués avec du lait cruImpact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheeseCalcium induced skim-milk gelation during heating as affected by pHThe effect of pH on calcium and phosphorus distribution between micellar and serum phase after enrichment of skim milk with calcium d-lactobionateMolecular identification and typing of lactic acid bacteria associated with the production of two artisanal raw milk cheesesErratum to: Application of advanced light microscopic techniques to gain deeper insights into cheese matrix physico-chemistryApplication of advanced light microscopic techniques to gain deeper insights into cheese matrix physico-chemistryStress and osmoprotection in propionibacteriaSalt-induced structural changes in Mozzarella cheese and the impact upon free oil formation in ripening cheeseEffect of calcium-fortified milk-rich diets (either goat’s or cow’s milk) on copper bioavailability in iron-deficient anemiaA review of the nutritional and health aspects of goat milk in cases of intestinal resectionFermented milks fromEnterococcus faecalisTH563 andLactobacillus delbrueckiisubsp.bulgaricusLA2 manifest different degrees of ACE-inhibitory and immunomodulatory activitiesEffect of acquired resistance to bile salts on enzymatic activities involved in the utilisation of carbohydrates by bifidobacteria. An overviewComparison of volatile compounds produced by wild Lactococcus lactis in miniature Chihuahua-type cheesesGrated Grana Padano cheese: new hints on how to control quality and recognize imitationsHygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste
P1433
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P1433
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revista científica
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rivista scientifica
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vědecký časopis
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wetenschappelijk tijdschrift van Springer Science+Business Media
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wissenschaftliche Fachzeitschrift
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Dairy Science and Technology
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Dairy Science and Technology
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Dairy Science and Technology
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