Thư Viện trường Đại Học Nha Trang

Journal of Dairy Science, Tập 96, Số 09, 2013

Mục lục:

Dòng	Nội dung
1	Evaluation of hippuric acid content in goat milk as a marker of feeding regimen / A. Carpio and others
2	Relating sensory and chemical properties of sour cream to consumer acceptance / L. Shepard and others
3	Protein, casein, and micellar salts in milk: Current content and historical perspectives / E. Bijl and others
4	Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model / C. V. Bergamini and others
5	Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar / Elena Ordiales and others
6	Simultaneous analysis of Nε-(carboxymethyl)lysine reducing sugars, and lysine during the dairy thermal process / Xian-Bing Xu and others
7	pH treatment as an effective tool to select the functional and structural properties of yak milk caseins / H. N. Liu and others
8	Acceptance of sugar reduction in flavored yogurt / M. Chollet and others
9	The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose / E. A. Esmerino and others
10	Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates / P. J. Luck and others
11	Genetic variants of bovine β and K-casein result different immunoglobulin E-binding epitope after in vitro gastrointestinal digestion / M. Lisson, G. Lochnit, G. Erhardt
12	Casein hydrolysis by Bifidobacterium longum KACC91563 and antioxidant activities of peptides derived therefrom / O. K. Chang and others
13	Survival analysis as a statistical methodology for analyzing factors that affect milk coagulation time in Holstein-Friesian and Brown Swiss cows / A. Cecchinato
14	Determining the genation temperature of β-lactoglobulin using in situ microscopic imaging / Hee-Dong Woo and others
15	Propesties of an αs-casein-rich casein fraction: Influence of dialysis on surface properties, miscibility, and micelle formation / Anne Kessler and others
16	A low membrane lipid phase transition temperature is associated with a high cryotolerance of Lactobacillus delbrueckii subspecies bulgaricus CFL1 / J. Gautier and others
17	Proteomic comparison of the probiotic bacterium Lactobacillus casei Zhang cultivated in milk and soy milk / Jicheng Wang and others
18	Microbiological quality and somatic cell count in bulk milk of dromedary camel (Camelus dromedarius): Descriptoive statistics, correlations, and factors of variation / P. Nagy and others
19	Short communication: Presence of neutral metallopeptidase *npr) gene and proteolytic activity of Bacillus cereus isolated from dairy products / M. T. M. Montanhini and others