The production of Labneh by ultrafiltration : a new technology = La production de Labneh par ultrafiltration : une nouvelle technologieTAMIME, A. Y; DAVIES, G; CHEHADE, A. S et al.Journal of the Society of Dairy Technology. 1989, Vol 42, Num 2, pp 35-39, issn 0037-9840Article

Fabrication des yaourts et des laits fermentés = Manufacturing of yogurts and fermented milksBEAL, Catherine; SODINI, Isabelle.Techniques de l'ingénieur. Bioprocédés. 2003, Vol BIO1, Num F6315, issn 1961-5906, F6315.1-F6315.16, DocF6315Article

Determination of D- and L-lactic acid in fermented dairy products with HPLC = Dosage, par CLHP, de l'acide D- et L-lactique dans les produits laitiers fermentésOLIEMAN, C; DE VRIES, E. S.Netherlands milk and dairy journal. 1988, Vol 42, Num 2, pp 111-120Article

Zum Vorkommen antikanzerogener Substanzen in Lebensmitteln speziell in milchsauren Produkten = Présence de substances anticancérigènes dans les produits alimentaires et plus spécialement dans les produits contenant de l'acide lactiqueGROENEVELD, M; LEITZMANN, C.Aktuelle Ernährungsmedizin. 1987, Vol 12, Num 6, pp 202-204, issn 0341-0501Article

Fermented milks. Past, present, and future = Les laits fermentés : passé, présent et avenirKROGER, M; KURMANN, J. A; RASIC, J. L et al.Food technology (Chicago). 1989, Vol 43, Num 1, pp 92-99, issn 0015-6639, 6 p.Conference Paper

Aspetti nutrizionali e probiotici in latti fermentatiGARBATI, M.Industrie alimentari (Pinerolo). 1991, Vol 30, Num 298, pp 992-997, issn 0019-901XArticle

Consistency of stirred fermented milk after fermentationSILFVERBERG, P.International Dairy Federation special issue. 2003, Num 1, pp 211-214, issn 1025-8515, 4 p.Conference Paper

Proficiency testing in sensory evaluation of fermented milk by scoringSOLEM, S.International Dairy Federation special issue. 2003, Num 1, pp 328-336, issn 1025-8515, 9 p.Conference Paper

Vitamin profiles of kefirs made from milks of different speciesKNEIFEL, W; MAYER, H. K.International journal of food science & technology. 1991, Vol 26, Num 4, pp 423-428, issn 0950-5423Article

Fermented milks and their future trends. Part II. Technological aspects = Les laits fermentés et les tendances d'évolution. 2ème partie. Aspects technologiquesTAMINE, A. Y; ROBINSON, R. K.Journal of dairy research. 1988, Vol 55, Num 2, pp 281-307, issn 0022-0299Article

Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effect of fermented milkPIHLANTO, Anne; VIRTANEN, Tarja; KORHONEN, Hannu et al.International dairy journal. 2010, Vol 20, Num 1, pp 3-10, issn 0958-6946, 8 p.Article

Influence of packaging materials on the keeping quality of fermented milkNIISEN, K. O; EVAVOLD, S; SOLGAARD, R. T et al.International Dairy Federation special issue. 2003, Num 1, pp 215-224, issn 1025-8515, 10 p.Conference Paper

Fermented milksODET, G.Bulletin - International Dairy Federation. 1995, Num 300, pp 98-100, issn 0259-8434Article

A comparison of the plasmid profiles of strains of lactic streptococci isolated from a commercial mixed strain starter culture with those from fermented milk = Comparaison des profils de plasmides de souches de streptocoques lactiques isolées d'une culture mixte industrielle de levains lactiques à ceux des souches isolées de lait fermentéTHOMPSON, J. K; COLLINS, M. A.Milchwissenschaft. 1989, Vol 44, Num 2, pp 65-69, issn 0026-3788Article

Production of fermented beverages from milk with demineralized whey = Production de boissons fermentées à partir de lait dont le lactosérum a été déminéraliséTRATNIK, L; KRSEV, L.Milchwissenschaft. 1988, Vol 43, Num 11, pp 695-698, issn 0026-3788Article

Enzymatic crosslinking of proteins in the manufacture of fermented milkLORENZEN, P. Chr; NEVE, H.International Dairy Federation special issue. 2003, Num 1, pp 241-249, issn 1025-8515, 9 p.Conference Paper

Tools in the development of future starter cultures for fermented milkSKRIVER, A; STENBY, E; FOLKENBERG, D. M et al.International Dairy Federation special issue. 2003, Num 1, pp 55-61, issn 1025-8515, 7 p.Conference Paper

Influence of lactic cultures in denaturation of whey proteins during fermentation of milk = Influence des bactéries lactiques sur la dénaturation des protéines de lactosérum au cours de la fermentation du laitVAITHEESWARAN, N. I; BHAT, G. S.Journal of dairy research. 1988, Vol 55, Num 3, pp 443-448, issn 0022-0299Article

Historical and cultural aspects of traditional fermented milkNARVHUS, Judith A.International Dairy Federation special issue. 2003, Num 1, pp 21-33, issn 1025-8515, 13 p.Conference Paper

Safety aspects of fermented productsMOGENSEN, G.International Dairy Federation special issue. 2003, Num 1, pp 144-158, issn 1025-8515, 15 p.Conference Paper

The exopolysaccharide production by starter cultures and their influence on textural characteristics of fermented milkSHAH, N. P.International Dairy Federation special issue. 2003, Num 1, pp 101-115, issn 1025-8515, 15 p.Conference Paper

Factors affecting the protein quality of yogurt and acidophilus milk = Les facteurs influencant la qualité protéique du yogourt et du lait à l'acidophilusLEE, H; FRIEND, B. A; SHAHANI, K. M et al.Journal of dairy science. 1988, Vol 71, Num 12, pp 3203-3213, issn 0022-0302Article

Nutrient status during shrikhand making = Evolution de la teneur en nutriments au cours de la fabrication de «shrikhand»ATREJA, S. K; DEODHAR, A. D.Journal of food science and technology (Mysore). 1987, Vol 24, Num 5, pp 266-267, issn 0022-1155Article

Influence of technological conditions on fermented milk productionMAIOCCHI, G.International Dairy Federation special issue. 2003, Num 1, pp 202-210, issn 1025-8515, 9 p.Conference Paper

Yaourts et laits fermentés : Une norme Afnor pour préserver la qualité = Yogurt and fermented milk: an AFNOR standard for preserving qualityLEMOINE, Rita.Revue laitière française. 2001, Num 612, pp 4-5, issn 0035-3590Article