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kw.\*:("Leche fermentada")

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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

Fermented milk: symposium proceedings (Kolding, Denmark, June 2002)International Dairy Federation special issue. 2003, Num 1, issn 1025-8515, 405 p.Conference Proceedings

Changes in the acidity and lactic acid content of «Nono», a Nigerian cultured milk product = Modifications de l'acidité et de la teneur en acide lactique du «nono», un produit laitier acidifié nigérianATANDA, O. O; IKENEBOMEH, M. J.Letters in applied microbiology. 1988, Vol 6, Num 6, pp 137-138, issn 0266-8254Article

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

Antimutagenic properties of lactic acid-cultured milk on chemical and fecal mutagens = Propriétés antimutagènes, vis-à-vis de substances mutagènes chimiques et fécales, de lait fermenté par des bactéries lactiquesHOSONO, A; KASHINA, T; KADA, T et al.Journal of dairy science. 1986, Vol 69, Num 9, pp 2237-2242, issn 0022-0302Article

Migration of lead into dahi prepared in earthen containers = Migration du plomb dans le dahi (produit laitier fermenté) préparé dans des conteneurs en terreNAGARAJA, C; VISHWESHWARAIAH, L.Journal of food science and technology (Mysore). 1986, Vol 23, Num 5, pp 296-298, issn 0022-1155Article

Desarrollo de una leche fermentada a partir de leche de bufala con adición de cultivo de bífidusIRRIGUEZ, Carola; CARDOSO, Florencio; GONZALEZ, Juan et al.Alimentaria. 2003, Num 348, pp 69-72, issn 0300-5755, 4 p.Article

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

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

Influence of mastitis on growth of starter organisms used for the manufacture of fermented milksOKELLO-UMA, I; MARSHALL, V. M. E.Journal of dairy research. 1986, Vol 53, Num 4, pp 631-637, issn 0022-0299Article

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

Influence of the addition of whey proteins and of an ultrasonic treatment on the appearance of an acid casein gel after heating = Influence de l'addition de protéines de lactosérum et d'un traitemnt aux ultrasons sur l'aspect d'un gel de caséine après chauffageMOTTAR, J; BAERT, J; WAES, G et al.Netherlands milk and dairy journal. 1987, Vol 41, Num 3, pp 207-214Article

Manufacture and characterization of Gua-nai : a new dairy food produced with an Oriental-type culture = Fabrication et caractérisation du Gua-nai : un nouveau produit laitier obtenu avec un levain de type orientalONYENEHO, S. N; PARTRIDGE, J. A; BRUNNER, J. R et al.Journal of dairy science. 1987, Vol 70, Num 12, pp 2499-2503, issn 0022-0302Article

Matrix effects on the kinetics of lactose hydrolysis in fermented and acidified milk productsHINRICHS, J; BAUMGARTNER, C; KULOZIC, U et al.International Dairy Federation special issue. 2003, Num 1, pp 376-380, issn 1025-8515, 5 p.Conference Paper

Relationship between instrumental and sensory measurements of consistency for fermented milk productsLINDSTRÖM, I; EDSMAN, C; GRANLUND, K et al.International Dairy Federation special issue. 2003, Num 1, pp 390-392, issn 1025-8515, 3 p.Conference Paper

Characteristics of strains of Escherichia coli isolated from locally-fermented mild ( Nono ) in Zaria, NigeriaSHEHU, L. M; ADESIYUN, A. A.Journal of food protection. 1990, Vol 53, Num 7, pp 574-576, issn 0362-028XArticle

Fermented milks with selected intestinal bacteria : a healthy trend in new products = Les laits fermentés contenant certaines bactéries d'origine intestinale : une tendance saine dans les nouveaux produitsDRIESSEN, F. M; DE BOER, R.Netherlands milk and dairy journal. 1989, Vol 43, Num 3, pp 367-382Article

Application d'une électrode sensible à la pression partielle de l'oxygène au dosage in situ de ce composant dans quelques produits laitiers fermentésBOSSET, J. O; GAUCH, R; BUCHER, R et al.Le Lait (Print). 1987, Vol 67, Num 4, pp 487-506, issn 0023-7302Article

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

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