Thư Viện trường Đại Học Nha Trang

International journal of dairy technology, Tập 66, Số 4, 2013

Mục lục:

STT	Nội dung
1	Detection of progesterone in bovine milk using an electrochemical immunosensor / Hong You Zhang and others
2	Effect of nisin-producing Lactococcus lactis starter cultures on the inhibition of two pathogens in ripened cheeses / Barbara Dal Bello and others
3	Effect of inulin addition on the sensorial properties of reduced-fat fresh cheese / Bibiana Juan and others
4	The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase / Zuzanahan Akova and others
5	Effects of different prebiotic stabilisers and types of molasses on physicochemical, sensory, colour and mineral characteristics of probiotic set yoghurt / Oya B Karaca
6	The effect of natural and liquid smokes on the benzo[a] pyrene content and quality parameters of Circassian cheese / Pinar Aydinol, Tulay Ozcan
7	In ﬂuence of carboxymethylcellulose on the physicochemical, rheological and sensory attributes of a low-fat Domiati cheese / Abeer M Abd Elhamid
8	Effect of Penicillium roqueforti and incorporation of whey cheese on volatile pro ﬁ les and sensory characteristics of mould-ripened Civil cheese / Songul Cakmakci and others
9	The physicochemical, microbiological, organoleptic properties and antioxidant activities of functional cream cheeses forti ﬁ ed with lutein / Ozlem Tokusoglu
10	The effect of using an exopolysaccharide-producing culture on the physicochemical properties of low-fat and reduced-fat Kasar cheeses / Tuba Sanli and others
11	Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: in ﬂuence on microbial composition, nutritional value and sensory attributes / Nicoletta P Mangia and others
12	A dual-acidi ﬁcation process for the manufacture of direct-acidi ﬁ ed Cottage cheese / Subarna Makhal, Suresh K Kanawjia, Apurba Giri
13	Impact of physiological state of starter culture on ripening and ﬂavour development of Swiss – Dutch-type cheese / Marta Miks-Krajnik, Andrzej Babuchowski, Ireneusz Bia Lobrzewski
14	Effect of total milk solid content adjusted by adding ultra ﬁ ltered milk retentate on quality of set mango yoghurt / Nayana M N K Narayana, Vijay K Gupta
15	Preservation of precut white cheese by modiﬁed atmosphere packaging / Celale Kirkin, Gurbuz Gunes, Meral Kilic-Akyilmaz
16	Moisture sorption isotherms of dietetic Rabri at different storage temperatures / Gajanan Ghayal and others
17	Hygienic and physicochemical quality characterisation of artisanal and industrial Pecorino Calabrese cheese / Orlando Campolo and others
18	Book Reviews