Thư Viện trường Đại Học Nha Trang

International journal of dairy technology, Tập 67, Số 1, 2014

Mục lục:

STT	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 ﬂ avour 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	In ﬂuence of technological variables on the functionality of the cell-free fraction of fermented buttermilk / Melina Pete An and others
5	Effect of distillers dried grains with solubles diet supplemented with rumen-protected lysine and methionine on milk production and milk amino acids in the lactating cow / Wenbo Li and others
6	Matrix effects of milk, dairy factory wastewater and soil water on the determination of disinfection by-products and para-cresol using solid-phase microextraction / Michael W Heaven and others
7	Evaluation of the psychrotrophic speci ﬁ c signatures for cspA gene and 16S rDNA on the phenotype of Bacillus cereus sensu strictu / Maike T Maziero Montanhini and others
8	Optimisation of a process for shelf-stable dietetic Chhana kheer and changes in physicochemical properties during storage / Anuj Kumar Gautam and others
9	Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar / Luciana C Maganha and otehrs
10	H Incidence and characterisation of aerobic spore-forming bacteria originating from dairy milk in Tunisia / Chedia Aouadhi, Abderrazak Maaroufi, And Slah Mejri
11	Species distribution, molecular characteristics and vancomycin resistance gene pro ﬁ les of Enterococcus sp. isolates from farmhouse cheeses in western Turkey / Sadik Buyukyoruk and others
12	The preparation of an oligochitosan-glycosylated and cross-linked caseinate obtained by a microbial transglutaminase and its functional properties / Chun-Li Song, Xin-Huai Zhao
13	Streptococcus thermophilus strains of plant origin as dairy starters: Isolation and characterisation / Thiyagamoorthy Umamaheswari and others
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	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
16	Characterisation of the sensory properties of whey protein concentrates / Amy Lammert and others
17	The inﬂuence of enzymatic cross-linking of proteins on the Maillard reaction in milk / Zerrin Yüksel
18	Sustainable Dairy Production (2013)