Thư Viện trường Đại Học Nha Trang

International journal of dairy technology, Tập 65, Số 3, 2012

Mục lục:

STT	Nội dung
1	Milk fat globule membrane – a source of polar lipids for colon health? A review / Anna M Kuchta and others
2	Physicochemical characterisation of calcium phosphates prepared from milk ultraﬁltrates: Effect of the mineral composition / Omar Mekmene and others
3	Physicochemical and antioxidant properties of bovine caseinate hydrolysates obtained through microbial protease treatment / Maria E Hidalgo and others
4	The effectiveness of butylated hydroxyanisole and a-tocopherol in inhibiting oxidant-induced chemical and structural changes of whey protein / Baohua Kong and others
5	The inﬂuence of time elapsed after milking and lactation stage on the lactoperoxidase system of milk in Sahiwal cattle and Nili-Ravi buffaloes / Tahir Yaqub and others
6	Survey of aﬂatoxin M1 in milk and dairy products consumed in Burdur, Turkey / Fatma Sahindokuyucu Kocasari, Fulya Tasci, Firdevs Mor
7	Manipulation of Dhaka cheese curd and effects on cheese quality / Raihan Habib, Rodney Andrew Wilbey, Alistair Steven Grandison
8	Pressing technique and its effect on the quality of Dhaka cheese / Raihan Habib, Rodney Andrew Wilbey, Alistair Steven Grandison
9	The effects of carbon dioxide addition to cheese milk on the microbiological properties of Turkish White brined cheese / Enes Dertli, Durmus Sert, Nihat Akin
10	Chemical, textural and sensorial changes during the ripening of Majorero goat cheese / Maria Fresno, Sergio Alvarez
11	An assessment of factors characterising the microbiology of Grana Trentino cheese, a Grana-type cheese / Franca Rossi and others
12	Polyphosphates as inhibitors of surface mould growth on hard cheese during ripening / Viviana B Suarez AND OTHERS
13	A survey of the occurrence and properties of methicillin- resistant Staphylococcus aureus and methicillin-resistant Staphylococcus intermedius in water buffalo milk and dairyproductsinTurkey / Sebnem Pamuk and others
14	Effects of poly-c-glutamic acid on the physicochemical characteristics of skim milk yoghurt / Su-Min Lim and others
15	The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage / Memnune Sengul and others
16	Acidiﬁcation kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks / Maria F Bezerra, Domingos F S Souza, Roberta T P Correia
17	A survey of lipid composition of Khoa samples in relation to possible adulteration / A L Amrutha Kala
18	The effects of bioﬁlms formed on whey reverse osmosis membranes on the microbial quality of the concentrated product / Sanjeev Anand, Ashraf Hassan, Mallika Avadhanula
19	Detection of cheese packaging containment failures using reversible optical oxygen sensors / Andreas W Hempel and others
20	Book Reviews / From p.148-154