Volume 16; Issue 12

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International Dairy Journal
Volume 16; Issue 12

International Dairy Journal

Volume 16; Issue 12

1

Influence of pH and heat treatment of whey on the functional properties of whey protein concentrates in yoghurt

Isabelle Sodini, Jerry Mattas, Phillip S. Tong

Journal:

International Dairy Journal

Year:

2006

Language:

english

File:

PDF, 218 KB

english, 2006

2

Prediction of the rheology parameters of ripened semi-hard cheeses using fluorescence spectra in the UV and visible ranges recorded at a young stage

Romdhane Karoui, Éric Dufour

Journal:

International Dairy Journal

Year:

2006

Language:

english

File:

PDF, 230 KB

english, 2006

3

Immunomodulating effects of water-soluble extracts of traditional French Alps cheeses on a human T-lymphocyte cell line

Christèle Durrieu, Pascal Degraeve, Stéphane Chappaz, Adèle Martial-Gros

Journal:

International Dairy Journal

Year:

2006

Language:

english

File:

PDF, 249 KB

english, 2006

4

Comparison of capillary electrophoresis and isoelectric focusing for analysis of casein/caseinate addition in processed cheeses

Beatriz Miralles, Ingolf Krause, Mercedes Ramos, Lourdes Amigo

Journal:

International Dairy Journal

Year:

2006

Language:

english

File:

PDF, 216 KB

english, 2006

5

Determination of nitrate and nitrite in dairy samples by sequential injection using an in-line cadmium-reducing column

M.J. Reis Lima, Sílvia M.V. Fernandes, António O.S.S. Rangel

Journal:

International Dairy Journal

Year:

2006

Language:

english

File:

PDF, 178 KB

english, 2006

6

Chymosin sensitivity of the heat-induced serum protein aggregates isolated from skim milk

Daniel Mollé, Karine Jean, Fanny Guyomarc’h

Journal:

International Dairy Journal

Year:

2006

Language:

english

File:

PDF, 207 KB

english, 2006

7

Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics

Charlotte Møller Andersen, Jens Petter Wold, Grith Mortensen

Journal:

International Dairy Journal

Year:

2006

Language:

english

File:

PDF, 296 KB

english, 2006

8

Evaluation of culture media for selective enumeration of probiotic strains of lactobacilli and bifidobacteria in combination with yoghurt or cheese starters

S. Van de Casteele, T. Vanheuverzwijn, T. Ruyssen, P. Van Assche, J. Swings, G. Huys

Journal:

International Dairy Journal

Year:

2006

Language:

english

File:

PDF, 148 KB

english, 2006

9

Influence of tempering on the mechanical properties of whipped dairy creams

N. Drelon, E. Gravier, L. Daheron, L. Boisserie, A. Omari, F. Leal-Calderon

Journal:

International Dairy Journal

Year:

2006

Language:

english

File:

PDF, 324 KB

english, 2006

10

The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach

C. Gaiani, J. Scher, P. Schuck, J. Hardy, S. Desobry, S. Banon

Journal:

International Dairy Journal

Year:

2006

Language:

english

File:

PDF, 634 KB

english, 2006

11

Use of changes in triacylglycerols during ripening of cheeses with high lipolysis levels for detection of milk fat authenticity

Javier Fontecha, Isabel Mayo, Gema Toledano, Manuela Juárez

Journal:

International Dairy Journal

Year:

2006

Language:

english

File:

PDF, 171 KB

english, 2006

12

Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk

Maria Saarela, Ilkka Virkajärvi, Hanna-Leena Alakomi, Pia Sigvart-Mattila, Jaana Mättö

Journal:

International Dairy Journal

Year:

2006

Language:

english

File:

PDF, 162 KB

english, 2006

13

Editorial Board

Journal:

International Dairy Journal

Year:

2006

Language:

english

File:

PDF, 652 KB

english, 2006

14

Calendar

Journal:

International Dairy Journal

Year:

2006

Language:

english

File:

PDF, 119 KB

english, 2006

15

Volume Contents 2006

Journal:

International Dairy Journal

Year:

2006

Language:

english

File:

PDF, 281 KB

english, 2006

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