Alkaline phosphatase activity in pasteurized milk: A quantitative comparison of Fluorophos and colourimetric procedures (English)
- New search for: PAYNE, C.
- New search for: WILBEY, R. A.
- New search for: PAYNE, C.
- New search for: WILBEY, R. A.
In:
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
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62
, 3
;
308-314
;
2009
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ISSN:
- Article (Journal) / Print
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Title:Alkaline phosphatase activity in pasteurized milk: A quantitative comparison of Fluorophos and colourimetric procedures
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Contributors:PAYNE, C. ( author ) / WILBEY, R. A. ( author )
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Published in:INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY ; 62, 3 ; 308-314
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Publisher:
- New search for: Blackwell Publishing Ltd
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Publication date:2009-01-01
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Size:7 pages
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 637
- Further information on Dewey Decimal Classification
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Classification:
DDC: 637 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 62, Issue 3
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 293
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Raw milk and raw milk cheeses as vehicles for infection by Verocytotoxin‐producing Escherichia coliBAYLIS, CHRISTOPHER L et al. | 2009
- 308
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Alkaline phosphatase activity in pasteurized milk: A quantitative comparison of Fluorophos and colourimetric proceduresPAYNE, CLARE / WILBEY, R ANDREW et al. | 2009
- 315
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Characterization of milk coagulating properties from the extract of Withania coagulansNAZ, SHEHLA / MASUD, TARIQ / NAWAZ, MALIK ADIL et al. | 2009
- 321
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A new method to estimate the heat treatment of milk and milk‐like systemsSUN, LIPING / WANG, DONGFENG et al. | 2009
- 326
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The effects of butter characteristics on the growth of Listeria monocytogenesVOYSEY, PHILIP A / ANSLOW, PATRICIA A / BRIDGWATER, KERRY J / LAVENDER, BRIGITTE / WATSON, LEONIE et al. | 2009
- 331
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Characterization of the free fatty acids profile of Pategras cheese during ripeningPEROTTI, M. C. / MERCANTI, D. J. / BERNAL, S. M. / ZALAZAR, C. A. et al. | 2009
- 331
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Characterization of the free fatty acids profile of Pategrás cheese during ripeningPEROTTI, MARÍA C / MERCANTI, DIEGO J / BERNAL, SUSANA M / ZALAZAR, CARLOS A et al. | 2009
- 339
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Antioxidant activity of Cheddar cheeses at different stages of ripeningGUPTA, APARNA / MANN, BIMLESH / KUMAR, RAJESH / SANGWAN, RAM BHAGAT et al. | 2009
- 348
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Chemical and sensory properties of cholesterol‐reduced processed cheese spreadKIM, SOO‐YUN / HONG, EUN‐KYUNG / AHN, JOUNGJWA / KWAK, HAE‐SOO et al. | 2009
- 354
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A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheeseTARAKCI, ZEKAI / TEMIZ, HASAN et al. | 2009
- 361
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Behaviour of Listeria monocytogenes inoculated into Minas Frescal cheese made by direct acidification or lactic culture during refrigerated storageNALDINI, MARIA CARLA M. / VIOTTO, WALKÍRIA H. / KUAYE, ARNALDO Y. et al. | 2009
- 366
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Occurrence and characterization of Staphylococcus aureus isolated from raw milk for cheesemakingBARTOLOMEOLI, INGRID / MAIFRENI, MICHELA / FRIGO, FRANCESCA / URLI, GIADA / MARINO, MARILENA et al. | 2009
- 372
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Occurrence of coagulase‐positive Staphylococci, microbial indicators and physical–chemical characteristics of traditional semihard cheese produced in BrazilVIANA, FABIANA R. / OLIVEIRA, AFONSO de L. / CARMO, LUIZ S. / ROSA, CARLOS A. et al. | 2009
- 378
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Shelf life of Turkish whey cheese (Lor) under modified atmosphere packagingTEMİZ, HASAN / AYKUT, UMUT / HURŞİT, ABDULKADİR K et al. | 2009
- 387
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Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheeseKAYAGIL, FULYA / CANDAN, GURAKAN et al. | 2009
- 397
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The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4°CSACCARO, DANIELA M / TAMIME, ADNAN Y / PILLEGGI, ANA LÚCIA O P S / OLIVEIRA, MARICÊ N et al. | 2009
- 397
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The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4degreeCSACCARO, D. M. / TAMIME, A. Y. / PILLEGGI, A. L. / OLIVEIRA, M. N. et al. | 2009
- 405
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Texture of nonfat yoghurt as influenced by whey protein concentrate and Gum Tragacanth as fat replacersAZIZNIA, SOMAYEH / KHOSROWSHAHI, ASGHAR / MADADLOU, ASHKAN / RAHIMI, JAMSHID / ABBASI, HABIB et al. | 2009
- 411
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Rheological properties of fermented milk produced by a single exopolysaccharide producing Streptococcus thermophilus strain in the presence of added calcium and sucrosePURWANDARI, UMI / VASILJEVIC, TODOR et al. | 2009
- 422
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Influence of different exopolysaccharide‐producing strains on the physicochemical, sensory and syneresis characteristics of reduced‐fat stirred yoghurtGÜLER‐AKIN, MUTLU B / SERDAR AKIN, M / KORKMAZ, AZIZ et al. | 2009
- 431
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Use of whey and buttermilk based media to obtain biomass of thermophilic LABVIGLIENGO, EMILIO / REINHEIMER, JORGE et al. | 2009
- 438
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Development of goat cheese whey‐flavoured beveragesTRANJAN, BÁRBARA C / CRUZ, ADRIANO G / WALTER, EDUARDO H M / FARIA, JOSE A F / BOLINI, HELENA M A / MOURA, MIRIAM R L / CARVALHO, LUCIA M J et al. | 2009
- 444
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Investigation of the possible use of probiotics in ice cream manufactureTURGUT, TAMER / CAKMAKCI, SONGUL et al. | 2009
- 452
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Properties of cholesterol-reduced ice cream made with cross-linked b-cyclodextrinHA, H. J. / AHN, J. / MIN, S. G. / KWAK, H. S. et al. | 2009
- 452
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Properties of cholesterol‐reduced ice cream made with cross‐linked β‐cyclodextrinHA, HYUN‐JEE / AHN, JOUNGJWA / MIN, SANG‐GI / KWAK, HAE‐SOO et al. | 2009
- 458
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Dairy Fats and Related ProductsMuir, D D et al. | 2009
- 458
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Milk Processing and Quality ManagementMuir, D D et al. | 2009