Application of a Large Field-of-View sensor during coagulation and syneresis in fresh goat cheese manufactureROVIRA, Silvia; GARCIA, Victor; BELEN LOPEZ, Maria et al.International journal of dairy technology. 2012, Vol 65, Num 1, pp 51-56, issn 1364-727X, 6 p.Article

Bioactive peptides in dairy productsCHOI, Jongwoo; SABIKHI, Latha; HASSAN, Ashraf et al.International journal of dairy technology. 2012, Vol 65, Num 1, pp 1-12, issn 1364-727X, 12 p.Article

Changes in physicochemical and organoleptic properties of traditional Iranian cheese Lighvan during ripeningALI REZA SHAHAB LAVASANI; MOHAMMAD REZA EHSANI; MIRDAMADI, Saeed et al.International journal of dairy technology. 2012, Vol 65, Num 1, pp 64-70, issn 1364-727X, 7 p.Article

Effects of poly-γ-glutamic acid on the physicochemical characteristics of skim milk yoghurtLIM, Su-Min; SHIM, Jae-Yong; OH, Sejong et al.International journal of dairy technology. 2012, Vol 65, Num 3, pp 423-428, issn 1364-727X, 6 p.Article

Fatty acid profile of milk from goats fed diets with different levels of conserved and fresh foragesRENNA, Manuela; CORNALE, Paolo; LUSSIANA, Carola et al.International journal of dairy technology. 2012, Vol 65, Num 2, pp 201-207, issn 1364-727X, 7 p.Article

Heat-induced coagulation of whole milk by high levels of calcium chlorideRAMASUBRAMANIAN, Lakshmi; D'ARCY, Bruce; DEETH, Hilton C et al.International journal of dairy technology. 2012, Vol 65, Num 2, pp 183-190, issn 1364-727X, 8 p.Article

Impact of selected nutraceuticals on viability of probiotic strains in milk during refrigerated storage at 4 °C for 15 daysAWAISHEH, Saddam; AL-DMOOR, Hanee; OMAR, Sharaf et al.International journal of dairy technology. 2012, Vol 65, Num 2, pp 268-273, issn 1364-727X, 6 p.Article

Improving the textural properties of Egyptian kariesh cheese by addition of hydrocolloidsKORISH, Mohamed; ABD ELHAMID, Abeer M.International journal of dairy technology. 2012, Vol 65, Num 2, pp 237-242, issn 1364-727X, 6 p.Article

Naturally occurring ¹³⁷Cs, ⁹⁰Sr and ²²⁶Ra radionuclides in raw milk in the Sibiu province of RomaniaMIHAELA, Tita; OTTO, Ketney; OVIDIU, Tita et al.International journal of dairy technology. 2012, Vol 65, Num 4, pp 511-515, issn 1364-727X, 5 p.Article

A comparison of reverse osmosis, nanofiltration and ultrafiltration as concentration processes for skim milk prior to dryingSYRIOS, Andreas; FAKA, Marianthi; GRANDISON, Alistair S et al.International journal of dairy technology. 2011, Vol 64, Num 4, pp 467-472, issn 1364-727X, 6 p.Article

A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milkLORENZEN, Peter Chr; CLAWIN-RÄDECKER, Ingrid; EINHOFF, Kurt et al.International journal of dairy technology. 2011, Vol 64, Num 2, pp 166-178, issn 1364-727X, 13 p.Article

An investigation of the fractionation of whey proteins by two microfiltration membranes with nominal pore size of 0.1 μmBALDASSO, Camila; CORREA KANAN, João Henrique; TESSARO, Isabel Cristina et al.International journal of dairy technology. 2011, Vol 64, Num 3, pp 343-349, issn 1364-727X, 7 p.Article

Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurdsVELEZ, Maria A; PEROTTI, Maria C; REBECHI, Silvina R et al.International journal of dairy technology. 2011, Vol 64, Num 2, pp 227-231, issn 1364-727X, 5 p.Article

Effects of coagulant type on the physicochemical and organoleptic properties of Kashar cheeseYASAR, Kurban; GUZELER, Nuray.International journal of dairy technology. 2011, Vol 64, Num 3, pp 372-379, issn 1364-727X, 8 p.Article

Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurtREZAEI, Rahil; KHOMEIRI, Morteza; KASHANINEJAD, Mahdi et al.International journal of dairy technology. 2011, Vol 64, Num 4, pp 563-568, issn 1364-727X, 6 p.Article

Milk reversibility following reduction and restoration of pHEZEH, Veronica N; LEWIS, Michael J.International journal of dairy technology. 2011, Vol 64, Num 2, pp 179-187, issn 1364-727X, 9 p.Article

Molecular characterisation and comparison of Lactococcal phages of Pakistan and GermanyMASUD, Tariq; MAQSOOD, Shabana; SAMMI, Shehla et al.International journal of dairy technology. 2011, Vol 64, Num 3, pp 433-436, issn 1364-727X, 4 p.Article

Physicochemical properties of low-fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimeticKARAHAN, Aynur G; KART, Arzu; AKOGLU, Aylin et al.International journal of dairy technology. 2011, Vol 64, Num 4, pp 502-508, issn 1364-727X, 7 p.Article

Physicochemical properties of probiotic frozen yoghurt made from camel milkAL-SALEH, Abdulrahman A; METWALLI, Ali A. M; ISMAIL, Elsayed A et al.International journal of dairy technology. 2011, Vol 64, Num 4, pp 557-562, issn 1364-727X, 6 p.Article

Quality evaluation of mozzarella cheese made from buffalo milk by using paneer booti (Withania coagulans) and calf rennetNAWAZ, Malik A; MASUD, Tariq; SAMMI, Shehla et al.International journal of dairy technology. 2011, Vol 64, Num 2, pp 218-226, issn 1364-727X, 9 p.Article

Recent advances in milk clotting enzymesJACOB, Mandy; JAROS, Doris; ROHM, Harald et al.International journal of dairy technology. 2011, Vol 64, Num 1, pp 14-33, issn 1364-727X, 20 p.Article

The effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheeseZENGIN, Gokhan; CAKMAK, Yavuz Selim; GULER, Gokalp Ozmen et al.International journal of dairy technology. 2011, Vol 64, Num 4, pp 509-516, issn 1364-727X, 8 p.Article

The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripeningSERATLIC, Sanjav; MILORADOVIC, Zorana N; RADULOVIC, Zorica T et al.International journal of dairy technology. 2011, Vol 64, Num 3, pp 408-416, issn 1364-727X, 9 p.Article

The effects of breed and other factors on the composition and freezing point of cow's milk in PolandKEDZIERSKA-MATYSEK, Monika; LITWINCZUK, Zygmunt; FLOREK, Mariusz et al.International journal of dairy technology. 2011, Vol 64, Num 3, pp 336-342, issn 1364-727X, 7 p.Article

Thermal resistance of aerobic spore formers isolated from food productsWITTHUHN, Marina; LÜCKING, Genia; ATAMER, Zeynep et al.International journal of dairy technology. 2011, Vol 64, Num 4, pp 486-493, issn 1364-727X, 8 p.Article