Volume 15; Issue 6-9

Main
International Dairy Journal
Volume 15; Issue 6-9

International Dairy Journal

Volume 15; Issue 6-9

1

Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy

G. Downey, E. Sheehan, C. Delahunty, D. O’Callaghan, T. Guinee, V. Howard

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 335 KB

english, 2005

2

Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese

K. Adamberg, M. Antonsson, F.K. Vogensen, E.W. Nielsen, S. Kask, P.L. Møller, Y. Ardö

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 298 KB

english, 2005

3

Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano Cheese

M. Addis, G. Piredda, M. Pes, R. Di Salvo, M.F. Scintu, A. Pirisi

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 217 KB

english, 2005

4

Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening

K. Arfi, M.N. Leclercq-Perlat, H.E. Spinnler, P. Bonnarme

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 257 KB

english, 2005

5

Effect of combinations of high-pressure treatment and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese

J.L. Arqués, E. Rodríguez, P. Gaya, M. Medina, M. Nuñez

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 226 KB

english, 2005

6

Application of proteomics to the characterisation of milk and dairy products

M.A. Manso, J. Léonil, G. Jan, V. Gagnaire

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 281 KB

english, 2005

7

Anticlostridial activity of Lactobacillus isolated from semi-hard cheeses

P. Christiansen, M.H. Petersen, S. Kask, P.L. Møller, M. Petersen, E.W. Nielsen, F.K. Vogensen, Y. Ardö

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 288 KB

english, 2005

8

Electronic nose: New tool in modelling the ripening of Danish blue cheese

J. Trihaas, L. Vognsen, P.V. Nielsen

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 300 KB

english, 2005

9

Characterization of “Provola dei Nebrodi”, a typical Sicilian cheese, by volatiles analysis using SPME-GC/MS

M. Ziino, C. Condurso, V. Romeo, D. Giuffrida, A. Verzera

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 255 KB

english, 2005

10

High-pressure-induced changes in the rennet coagulation properties of bovine milk

M.R. Zobrist, T. Huppertz, T. Uniacke, P.F. Fox, A.L. Kelly

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 317 KB

english, 2005

11

Application of FT-NIR and FT-IR spectroscopy to study the shelf-life of Crescenza cheese

T.M.P. Cattaneo, C. Giardina, N. Sinelli, M. Riva, R. Giangiacomo

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 319 KB

english, 2005

12

Preliminary observations of flavonoid glycosides from the vegetable coagulant Cynara L. in protected designation of origin cheeses

L.B. Roseiro, D. Viala, J.M. Besle, A. Carnat, D. Fraisse, J.M. Chezal, J.L. Lamaison

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 371 KB

english, 2005

13

Geographic origin of European Emmental cheese: Characterisation and descriptive statistics

L. Pillonel, R. Badertscher, M. Casey, J. Meyer, A. Rossmann, H. Schlichtherle-Cerny, R. Tabacchi, J.O. Bosset

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 605 KB

english, 2005

14

Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties

A. Kulmyrzaev, É. Dufour, Y. Noël, M. Hanafi, R. Karoui, E.M. Qannari, G. Mazerolles

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 360 KB

english, 2005

15

Use of cold ultrafiltered retentates for standardization of milks for pizza cheese: Impact on yield and functionality

S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson, T. Wang, J.A. Lucey

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 425 KB

english, 2005

16

Rheological and calcium equilibrium changes during the ripening of Cheddar cheese

J.A. Lucey, R. Mishra, A. Hassan, M.E. Johnson

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 346 KB

english, 2005

17

Inactivation of bacteriophages by thermal and high-pressure treatment

M. Müller-Merbach, T. Rauscher, J. Hinrichs

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 254 KB

english, 2005

18

Phenotypic and PCR-based characterization of the microflora in Präst cheese during ripening

H.M. Østlie, L. Eliassen, A. Florvaag, S. Skeie

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 321 KB

english, 2005

19

Mechanisms of incorporation and release of enzymes into cheese during ripening

M.G. Wilkinson, K.N. Kilcawley

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 338 KB

english, 2005

20

Cultures for the ripening of smear cheeses

W. Bockelmann, K.P. Willems, H. Neve, K.H. Heller

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 491 KB

english, 2005

21

Effect of yeast and bacterial adjuncts on the CLA content and flavour of a washed-curd, dry-salted cheese

S. Das, R. Holland, V.L. Crow, R.J. Bennett, G.J. Manderson

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 282 KB

english, 2005

22

Role, mechanisms and control of lactic acid bacteria lysis in cheese

S. Lortal, M.-P. Chapot-Chartier

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 332 KB

english, 2005

23

Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract

A.R. Madureira, C.I. Pereira, K. Truszkowska, A.M. Gomes, M.E. Pintado, F.X. Malcata

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 230 KB

english, 2005

24

Aroma development in semi-hard reduced-fat cheese inoculated with Lactobacillus paracasei strains with different aminotransferase profiles

B.V. Thage, M.L. Broe, M.H. Petersen, M.A. Petersen, M. Bennedsen, Y. Ardö

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 330 KB

english, 2005

25

The surface microflora dynamics of bacterial smear-ripened Tilsit cheese determined by T-RFLP DNA population fingerprint analysis

J.L.W. Rademaker, M. Peinhopf, L. Rijnen, W. Bockelmann, W.H. Noordman

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 385 KB

english, 2005

26

Production of fat-derived (flavour) compounds during the ripening of Gouda cheese

M. Alewijn, E.L. Sliwinski, J.T.M. Wouters

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 249 KB

english, 2005

27

Proteolysis and the optimal ripening time of Tounj cheese

S. Kalit, J. Lukac Havranek, M. Kaps, B. Perko, V. Cubric Curik

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 235 KB

english, 2005

28

Pathways for -ketoglutarate formation by Lactococcus lactis and their role in amino acid catabolism

C. Tanous, A. Gori, L. Rijnen, E. Chambellon, M. Yvon

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 282 KB

english, 2005

29

Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification

R. Holland, S.-Q. Liu, V.L. Crow, M.-L. Delabre, M. Lubbers, M. Bennett, G. Norris

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 256 KB

english, 2005

30

Migration of water-soluble nitrogenous compounds of Feta cheese from the cheese blocks into the brine

A.-M. Michaelidou, E. Alichanidis, A. Polychroniadou, G. Zerfiridis

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 404 KB

english, 2005

31

Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter

B. Zisu, N.P. Shah

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 757 KB

english, 2005

32

Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses

J. Horne, S. Carpino, L. Tuminello, T. Rapisarda, L. Corallo, G. Licitra

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 279 KB

english, 2005

33

Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter

A. Goncu, Z. Alpkent

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 209 KB

english, 2005

34

Chemical, microbiological and sensory characterization of Halloumi cheese produced from ovine, caprine and bovine milk

S. Milci, A. Goncu, Z. Alpkent, H. Yaygin

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 193 KB

english, 2005

35

Geographic origin of European Emmental. Use of discriminant analysis and artificial neural network for classification purposes

L. Pillonel, U. Bütikofer, H. Schlichtherle-Cerny, R. Tabacchi, J.O. Bosset

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 228 KB

english, 2005

36

Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data—a review

C.J. Coker, R.A. Crawford, K.A. Johnston, H. Singh, L.K. Creamer

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 305 KB

english, 2005

37

Milk species identification in cheese varieties using electrophoretic, chromatographic and PCR techniques

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 620 KB

english, 2005

38

Application of encapsulated enzymes to accelerate cheese ripening

K. Kailasapathy, S.H. Lam

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 290 KB

english, 2005

39

Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses

S. Mallia, E. Fernández-García, J. Olivier Bosset

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 406 KB

english, 2005

40

Production of biogenic amines during the ripening of Pecorino Abruzzese cheese

M. Martuscelli, F. Gardini, S. Torriani, D. Mastrocola, A. Serio, C. Chaves-López, M. Schirone, G. Suzzi

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 246 KB

english, 2005

41

Economic aspects of cheese making as influenced by whey processing options

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 198 KB

english, 2005

42

Spray drying in the cheese industry

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 395 KB

english, 2005

43

Exploiting the potential of bacteria in the cheese ecosystem

C. Peláez, T. Requena

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 336 KB

english, 2005

44

Preface

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 126 KB

english, 2005

45

IFC - Aims ; Scope / Editorial Board

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 277 KB

english, 2005

46

Calendar

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 173 KB

english, 2005

To build up a library is to create a life. It’s never just a random collection of books.

— Carlos María Domínguez

Official channel

Z-Library Desktop Launcher

Tor version

Z-Library

Z-Library Since 2009 support@z-lib.do

EnglishРусскийEspañolItalianoελληνικάاللغة العربيةBahasa IndonesiaBahasa Malaysiaहिन्दीDeutschFrançaisPortuguêsУкраїнськаPolski中文繁體中文日本語Tiếng ViệtAzərbaycan DiliՀայոց լեզուภาษาไทยTürk Diliქართველიবাংলাپښتوతెలుగుاردو한국어SrpskiБългарски