Thư Viện trường Đại Học Nha Trang

International journal of dairy technology, Tập 67, Số 2, 2014

Mục lục:

Dòng	Nội dung
1	Water utilisation, energy utilisation and waste water management in the dairy industry: A review / Salimeh Jabbari Rad, Michael John Lewis
2	Utilisation of a cell-free extract of lactic acid bacteria entrapped in yeast to enhance ﬂavour development in Cheddar cheese / Anil B Yarlagadda and others
3	Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese / Thais L T Da Silva and others
4	Inﬂuence of technological variables on the functionality of the cell-free fraction of fermented buttermilk / Melina Pete An and others
5	Evaluation of the psychrotrophic speciﬁc signatures for cspA gene and 16S rDNA on the phenotype of Bacillus cereus sensu strictu / Maike T Maziero Montanhini and others
6	Optimisation of a process for shelf-stable dietetic Chhana kheer and changes in physicochemical properties during storage / Anuj Kumar Gautam and others
7	Inﬂuences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening / Majid Hashemi and others
8	Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar / Luciana C Maganha and others
9	Incidence and characterisation of aerobic spore-forming bacteria originating from dairy milk in Tunisia / Chedia Aouadhi, Abderrazak Maaroufi And Slah Mejri
10	Species distribution, molecular characteristics and vancomycin resistance gene proﬁles of Enterococcus sp. isolates from farmhouse cheeses in western Turkey / Sadik Buyukyoruk and others
11	The preparation of an oligochitosan-glycosylated and cross-linked caseinate obtained by a microbial transglutaminase and its functional properties / Chun-Li Song And Xin-Huai Zhao
12	Streptococcus thermophilus strains of plant origin as dairy starters: Isolation and characterisation / Thiyagamoorthy Umamaheswari and others
13	Effect of concentrated plum juice on physicochemical and sensory properties of yoghurt made at bench top scale / José A Hernández-Herrero And María J Frutos
14	Effect of concentrated plum juice on physicochemical and sensory properties of yoghurt made at bench top scale / José A Hernández-Herrero And María J Frutos
15	Characterisation of the sensory properties of whey protein concentrates / Amy Lammert and others
16	The inﬂuence of enzymatic cross-linking of proteins on the Maillard reaction in milk / Zerrin Yüksel
17	Book Reviews