Thư Viện trường Đại Học Nha Trang

International journal of dairy technology, Tập 66, Số 3, 2013

Mục lục:

STT	Nội dung
1	Towards a sustainable dairy sector: Leadership in sustainable nutrition / Gregory D Miller, Nancy Auestad
2	Towards a Sustainable Dairy Sector: The underappreciated role of dairy protein in the preservation of lean tissue mass in the elderly / Catherine Norton, Philip Jakeman
3	Making and justifying health claims / Fiona Lalor, Patrick G. Wall
4	Effects of homogenisation pressures on physicochemical changes in different layers of ultra-high temperature whole milk during storage / Chun Lu and others
5	Preparation, characterisation and selected functional properties of hydrolysed sodium caseinate – maltodextrin conjugate / Jonathan O’ Regan, Daniel M Mulvihill
6	Detection of possible adulteration in commercial ghee samples using low-resolution gas chromatography triglyceride proﬁles / A. L. Amrutha Kala
7	Effect of electron beam irradiation on the shelf life of mozzarella cheese / Jian-Xin Huo and others
8	Role of salt in Iranian ultra ﬁ ltered Feta cheese: Some textural and physicochemical changes during ripening / Asgar Farahnaky, Sayed Hossein Mousavi, Mahshid Nasiri
9	In ﬂuence of ripening on proteolysis and lipolysis of Murcia al Vino cheese / Khalid Boutoial and others
10	The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese / Faccia Michele and others
11	Microstructure of industrially manufactured goat cheese Queso de Murcia al Vino during synaeresis / Silvia Rovira and others
12	Free amino acid pro ﬁ le during ripening of ewe ’ s milk cheese from the Croatian island Krk / Nata Sa Mikulec and others
13	Comparison of buffalo cottage cheese made from aqueous extract of Withania coagulans with commercial calf rennet / Rao Sanaullah Khan, Tariq Masud
14	Genotypic and technological diversity of Leuconostoc mesenteroides and Lactobacillus paracasei subsp. paracasei strains for use as adjunct starter cultures in Pecorino di Filiano cheese / Maria G Bonomo, Giovanni Salzano
15	The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt Ayran / Tuba Sanli and others
16	The physicochemical properties of yoghurt supplemented with microencapsulated peanut sprout extract, a possible functional ingredient / Yun-Kyung Lee and others
17	Effects of carrageenan and jackfruit puree on the texture of goat ’ s milk Dadih using response surface methodology / Su Jin Chye and others
18	A preliminary study on functionality of Gundelia tournefortii L. as a new stabiliser in ice cream production / Songul Cakmakci, Elif Dagdemir
19	The effect of enriching milk-based beverages with plant sterols or stanols on the fatty acid composition of the products / Guadalupe Garcia-Llatas and others
20	Symposium Report
21	Book Reviews