Determination of surface hydrophobicity of milk proteins. Comparison between a new detergent binding method and hydrophobic interaction-FPLCLIESKE, B; KONRAD, G.Milchwissenschaft. 1995, Vol 50, Num 1, pp 10-13, issn 0026-3788Article

Untersuchungen zur Jodierung von Käse beim Herstellungs-prozess = Studies on the iodination of cheese during cheese making processWIECHEN, A; HOFFMANN, W.Milchwissenschaft. 1994, Vol 49, Num 2, pp 74-78, issn 0026-3788Article

Characterization of a thermoresistant metallo-proteinase from Pseudomonas fluorescens Biovar IFRIAS, J. D; VAILLAFAFILA, A; ABAD, P et al.Milchwissenschaft. 1994, Vol 49, Num 2, pp 81-84, issn 0026-3788Article

Denaturation of the whey proteins in heated milk and their incorporation into Cheddar cheeseLAW, A. J. R; BANKS, J. M; HORNE, D. S et al.Milchwissenschaft. 1994, Vol 49, Num 2, pp 63-67, issn 0026-3788Article

Production of low-calorie yogurt using skim milk powder and fat-substitute. III: Microbiological and organoleptic qualitiesBARRANTES, E; TAMIME, A. Y; SWORD, A. M et al.Milchwissenschaft. 1994, Vol 49, Num 4, pp 205-208, issn 0026-3788Article

Production of low-calorie yogurt using skim milk powder and fat-substitute. IV: Rheological propertiesBARRANTES, E; TAMIME, A. Y; SWORD, A. M et al.Milchwissenschaft. 1994, Vol 49, Num 5, pp 263-266, issn 0026-3788Article

The effect of ewe milk lactoperoxidase system on pseudomonas fluorescens growth, casein breakdown, peptide formation and milk coagulation characteristicsUCEDA, R; GUILLEN, A. M; GAYA, P et al.Milchwissenschaft. 1994, Vol 49, Num 3, pp 139-143, issn 0026-3788Article

Thermal modification of sodium-caseinate. I: Influence of temperature and pH on selected physico-chemical and functional propertiesLIESKE, B; KONRAD, G.Milchwissenschaft. 1994, Vol 49, Num 1, pp 16-20, issn 0026-3788Article

Experimentelle Untersuchungen zur Dauer des Hauptgemelks von Eutervierteln in Abhängigkeit vom Zell- und LaktosegehaltSCHÖNE, A; WORSTORFF, H; GÖFT, H et al.Milchwissenschaft. 1994, Vol 49, Num 8, pp 427-432, issn 0026-3788Article

Untersuchungen zum proteolytischen Abbau der Caseine. II: Einfluss vo Plasmin auf die Proteolyse im Goudakäse = Studies on proteolytic degradation of caseins. II. Influence of plasmin on the proteolysis in Gouda cheeseSCHERZE, I; SIENKIEWICZ, T; KRENKEL, K et al.Milchwissenschaft. 1994, Vol 49, Num 10, pp 564-569, issn 0026-3788Article

Application of mathematical functions for the determination of nitrate residues in Zulaw, Gouda and Edam type cheeseSMIECHOWSKA, M; PRZYBYLOWSKI, P.Milchwissenschaft. 1994, Vol 49, Num 11, pp 619-622, issn 0026-3788Article

Capillary electrophoresis used to monitor the enzymatic hydrolysis of caseins and the fractionation of hydrolysis productsKRISTIANSEN, K. R; OTTE, J; ZAKORA, M et al.Milchwissenschaft. 1994, Vol 49, Num 12, pp 683-688, issn 0026-3788Article

Determination of added water in sheep milk by measurements of the freezing point and acidityPAPPAS, C. P; VOUTSINAS, L. P; KONDYLI, E et al.Milchwissenschaft. 1994, Vol 49, Num 6, pp 309-312, issn 0026-3788Article

Effect of amino acids on Streptococcus salivarius subsp. thermophilus growth in modified milk deprived of non-protein nitrogen fractionCARMINATI, D; BRIZZI, A; GIRAFFA, G et al.Milchwissenschaft. 1994, Vol 49, Num 9, pp 486-489, issn 0026-3788Article

Growth of Leuconostoc mesenteroides strains isolated from French raw milk cheeses in a reference milkDEMIRCI, Y; HEMME, D.Milchwissenschaft. 1994, Vol 49, Num 9, pp 483-485, issn 0026-3788Article

Objective indices of maturity of Feta and Teleme cheesePOLYCHRONIADOU, A.Milchwissenschaft. 1994, Vol 49, Num 7, pp 376-379, issn 0026-3788Article

Survey of the growth and survival of Yersinia enterolitica and Aeromonas hydrophila in yogurtAYTAC, S. A; ÖZBAS, Z. Y.Milchwissenschaft. 1994, Vol 49, Num 6, pp 322-325, issn 0026-3788Article

Triglyceride distribution in hydrogenated milk fat and its effects on separation by thin layer chromatographySTEELE, W; BANKS, W.Milchwissenschaft. 1994, Vol 49, Num 7, pp 372-376, issn 0026-3788Article

Acidifying activity of Streptococcus thermophilus under a thermal cycle processGIRAFFA, G; NEVIANI, E; CARMINATI, D et al.Milchwissenschaft. 1993, Vol 48, Num 3, pp 128-130, issn 0026-3788Article

Colour intensity preferences observed with selected fruit yogurtsULBERTH, F; KNEIFEL, W; SCHAFFER, E et al.Milchwissenschaft. 1993, Vol 48, Num 1, pp 15-17, issn 0026-3788Article

Enzymatic amplification of 16S rRNA gene sequences from dairy lactobacillus speciesTILSALA-TIMISJÄRVI, A; ALATOSSAVA, T.Milchwissenschaft. 1993, Vol 48, Num 3, pp 123-125, issn 0026-3788Article

Measurement of lower molecular weight peptides in Camembert cheese using a computer simulation system of capillary isotachophoresisTSUDA, T; YAMADA, M; NAKAZAWA, Y et al.Milchwissenschaft. 1993, Vol 48, Num 2, pp 74-78, issn 0026-3788Article

Stability of lactose metabolism transferred into citrate-fermenting Lactococcus lactis by conjugationNAKAMURA, S; MIYAMOTO, T; KATAOKA, K et al.Milchwissenschaft. 1993, Vol 48, Num 2, pp 82-85, issn 0026-3788Article

Acid and semi-alkaline proteinase in Swiss-type cheeseIGOSHI, K; ARIMA, S.Milchwissenschaft. 1993, Vol 48, Num 11, pp 623-626, issn 0026-3788Article

Acid-base buffering properties of heated milkLUCEY, J. A; GORRY, C; FOX, P. F et al.Milchwissenschaft. 1993, Vol 48, Num 8, pp 438-441, issn 0026-3788Article