Thư Viện trường Đại Học Nha Trang

International journal of dairy technology, Tập 65, Số 4, 2012

Mục lục:

STT	Nội dung
1	Production of conjugated linoleic acid by food-grade bacteria: A review / Jose C Andrade and others
2	A comparison of micellar casein and b-casein as sources of basic peptides through tryptic hydrolysis and their enrichment using two-stage ultraﬁltration / Antonie E Post and others
3	Naturally occurring variations in milk pH and ionic calcium and their effects on some properties and processing characteristics of milk / Yingqun Nian and others
4	Evaluation of trichloromethane formation from chlorine-based cleaning and disinfection agents in cow’s milk / Ryan Siobhan and others
5	Partitioning of nitroxynil, oxyclozanide and levamisole residues from milk to cream, skim milk and skim milk powder / Clare Power and others
6	The concentrations of some hormones and growth factors in bovine and human colostrums: Short communication / Zhao Ai and others
7	Naturally occurring 137Cs, 90Sr and 226Ra radionuclides in raw milk in the Sibiu province of Romania / Tit A Mihaela, Ketney Otto, Tita Ovidiu
8	Heavy metal concentrations in raw milk collected from different regions of Samsun, Turkey / Hasan Temiz, Arzu Soylu
9	Effect of a bacteriocin-producing strain of Lactobacillus paracasei on the nonstarter microﬂora of Cheddar cheese / Diletta Ristagno and others
10	Microbial diversity and dynamics of Pecorino di Filiano PDO, a traditional cheese of Basilicata region (Southern Italy) / Maria G Bonomo, Giovanni Salzano
11	Inﬂuence of an autochthonous starter culture and a commercial starter on the characteristics of Tenerife pasteurised goats’ milk cheese / Lorena Gonzalez, Victoria Zarate
12	Extending the shelf life of fresh ewe’s cheese by modiﬁed atmosphere packaging / Alessandra Del Caro and others
13	Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening / Milna T Kalit and others
14	The inﬂuence of probiotic bacteria on the properties of Iranian white cheese / Mandana Mahmoudi, Asghar Khosrowshahi Asl, Shahin Zomorodi
15	Characterisation of a cell-free supernatant obtained from cultures of Enterococcus faecalis DBFIQ E24 with antagonistic activity against bacteria, yeasts and moulds / Maria De Las M Cardoso and others
16	Comparison of free amino acids and volatile components in three fermented milks / Aurora Irigoyen and others
17	The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese / Tulay Ozcan, Ekrem Kurdal
18	Inﬂuence of manufacturing conditions and discrimination of Northern Spanish cheeses using multi-element analysis / Mara-Martos and others
19	Production of conjugated linoleic acid by lactic acid bacteria in milk without any additional substrate / Ashish Pandit and others
20	Performance and biomass kinetics of activated sludge system treating dairy wastewater / Franklin Magdaline Eljeeva Emerald and others