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Journal of Dairy Science, Tập 96, Số 10, 2013
Mục lục:
DòngNội dung
1Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco / D. L. Van Hekken and others
2Microbial background flora in small-scale cheese production facilities does not inhibit growth and surface attachment of Listeria monocytogenes / B. C. T. Schirmer and others
3The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese / E. Hystead , F. Diez-Gonzalez , T. C. Schoenfuss
4Transport phenomena in a model cheese: The influence of the charge and shape of solutes on diffusion / J. V. C. Silva and others
5Effect of microfiltration concentration factor on serum protein removal from skim milk using spiral-wound polymeric membranes / S. L. Beckman, D. M. Barbano
6Resistance of the constitutive microflora of biofilms formed on whey reverse-osmosis membranes to individual cleaning steps of a typical clean-in-place protocol / Sanjeev Anand, Diwakar Singh
7Investigation of the migration of triclabendazole residues to milk products manufactured from bovine milk, and stability therein, following lactating cow treatment / C. Power and others
8Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt / T. C. Pimentel, A. G. Cruz , S. H. Prudencio