Volume 73

International Dairy Journal

Volume 73

1

Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk

Fugl, Angelina, Berhe, Tesfemariam, Kiran, Anil, Hussain, Shazad, Laursen, Martin Frederik, Bahl, Martin Iain, Hailu, Yonas, Sørensen, Kim Ib, Guya, Mituku Eshetu, Ipsen, Richard, Hansen, Egon Bech

Journal:

International Dairy Journal

Year:

2017

Language:

english

File:

PDF, 687 KB

english, 2017

2

Partition and stability of resveratrol in whey protein isolate oil-in-water emulsion: Impact of protein and calcium concentrations

Fan, Qi, Wang, Lei, Song, Yuanda, Fang, Zheng, Subirade, Muriel, Liang, Li

Journal:

International Dairy Journal

Year:

2017

Language:

english

File:

PDF, 1.16 MB

english, 2017

3

Calcium and chitosan-mediated clustering of whey protein particles for tuning their colloidal stability and flow behaviour

Vahedifar, Amir, Madadlou, Ashkan, Salami, Maryam

Journal:

International Dairy Journal

Year:

2017

Language:

english

File:

PDF, 1.12 MB

english, 2017

4

The effect of temperature on the development of browning of amorphous and crystalline lactose

Ranger, Helene, Paterson, Anthony H.J., McLeod, Jeremy S.

Journal:

International Dairy Journal

Year:

2017

Language:

english

File:

PDF, 1.32 MB

english, 2017

5

Lactose, glucose and galactose content in milk, fermented milk and lactose-free milk products

Ohlsson, Jonas A., Johansson, Monika, Hansson, Henrik, Abrahamson, Agnes, Byberg, Liisa, Smedman, Annika, Lindmark-Månsson, Helena, Lundh, Åse

Journal:

International Dairy Journal

Year:

2017

Language:

english

File:

PDF, 500 KB

english, 2017

6

Diversity of Bacillus cereus strains in extended shelf life

Mugadza, Desmond T., Buys, Elna M.

Journal:

International Dairy Journal

Year:

2017

Language:

english

File:

PDF, 624 KB

english, 2017

7

Effect of calcium reduction on the properties of half-fat Cheddar-style cheeses with full-salt or half-salt

McCarthy, Catherine M., Wilkinson, Martin G., Guinee, Timothy P.

Journal:

International Dairy Journal

Year:

2017

Language:

english

File:

PDF, 1.60 MB

english, 2017

8

Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese

Loudiyi, M., Karoui, R., Rutledge, D.N., Lavigne, R., Montel, M.-C., Aït-Kaddour, A.

Journal:

International Dairy Journal

Year:

2017

Language:

english

File:

PDF, 1.06 MB

english, 2017

9

Whey protein film properties as affected by ultraviolet treatment under alkaline conditions

Díaz, Olga, Candia, Davinia, Cobos, Ángel

Journal:

International Dairy Journal

Year:

2017

Language:

english

File:

PDF, 1.10 MB

english, 2017

10

Editorial Board

Journal:

International Dairy Journal

Year:

2017

Language:

english

File:

PDF, 64 KB

english, 2017

11

Calendar

Journal:

International Dairy Journal

Year:

2017

Language:

english

File:

PDF, 97 KB

english, 2017

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