The use of mupirocin for selective enumeration of bifidobacteria in fermented milk products (English)
- New search for: RADA, V.
- New search for: KOC, J.
- New search for: RADA, V.
- New search for: KOC, J.
In:
MILCHWISSENSCHAFT
;
55
;
65-67
;
2000
-
ISSN:
- Article (Journal) / Print
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Title:The use of mupirocin for selective enumeration of bifidobacteria in fermented milk products
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Contributors:
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Published in:MILCHWISSENSCHAFT ; 55 ; 65-67
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Publisher:
- New search for: VOLKSWIRTSCHAFTLICHER VERLAG GMBH
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Publication date:2000-01-01
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Size:3 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
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Classification:
DDC: 637.1 -
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© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 55
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.
- 1
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ORIGINAL PAPERS - Prolonged excretion of Listeria monocytogenes in a subclinical case of mastitisWagner, M. et al. | 2000
- 1
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Prolonged excretion of Listeria monocytogenes in a subclinical case of mastitisWAGNER, M. / PODSTATZKY-LICHTENSTEIN, L. / LEHNER, A. / ASPERGER, H. / BAUMGARTNER, W. / BRANDL, E. et al. | 2000
- 6
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ORIGINAL PAPERS - Release of cytotoxic glycopeptides from human acid casein fraction by the action of stomach proteinasesMatin, M.A. et al. | 2000
- 6
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Release of cytotoxic glycopeptides from human acid casein fraction by the action of stomach proteinasesMATIN, M. A. / OTANI, H. et al. | 2000
- 10
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ORIGINAL PAPERS - High pressure throttling of acidified pectin-casein dispersions from 310 MPa to atmospheric pressureWicker, L. et al. | 2000
- 10
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High pressure throttling of acidified pectin-casein dispersions from 310 MPa to atmospheric pressureWICKER, L. / TOLEDO, R. T. / MOORMAN, J. / PEREYRA, R. et al. | 2000
- 14
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Identification of peptides obtained via hydrolysis of bovine casein by chymosin using HPLC and mass spectrometryMINKIEWICZ, P. / SLANGEN, C. J. / DZIUBA, J. / VISSER, S. / MIODUSZEWSKA, H. et al. | 2000
- 14
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ORIGINAL PAPERS - Identification of peptides obtained via hydrolysis of bovine casein by chymosin using HPLC and mass spectrometryMinkiewicz, P. et al. | 2000
- 18
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Interpretation of quantitative microbiological resultsSUHREN, G. / REICHMUTH, J. et al. | 2000
- 18
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ORIGINAL PAPERS - Interpretation of quantitative microbiological resultsSuhren, G. et al. | 2000
- 22
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ORIGINAL PAPERS - Inhibition of Listeria monocytogenes by lactic acid bacteria with bile salt hydrolase activityTaranto, M.P. et al. | 2000
- 22
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Inhibition of Listeria monocytogenes by lactic acid bacteria with bile salt hydrolase activityTARANTO, M. P. / DE LLANO, G. D. / DE VALDEZ, F. G. et al. | 2000
- 24
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ORIGINAL PAPERS - Quality of full-fat and low-fat Kefalograviera cheese from raw and refrigerated ewe's milkLalos, G.T. et al. | 2000
- 24
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Quality of full-fat and low-fat Kefalograviera cheese from raw and refrigerated ewe's milkLALOS, G. T. / ROUSSIS, I. G. et al. | 2000
- 27
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Biogenic amine determination in Tulum cheese by high performance liquid chromatography (HPLC)DURLU-OZKAYA, F. / AYHAN, K. / OZKAN, G. et al. | 2000
- 27
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ORIGINAL PAPERS - Biogenic amine determination in Tulum cheese by high performance liquid chromatography (HPLC)Durlu-Özkaya, F. et al. | 2000
- 29
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Time dependence of rheological breakdown and recovery of heat-precipitated whey protein suspensionsTEO, C. T. / MUNRO, P. A. / SINGH, H. et al. | 2000
- 29
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ORIGINAL PAPERS - Time dependence of rheological breakdown and recovery of heat-precipitated whey protein suspensionsCheng Tet Teo Munro, P.A. et al. | 2000
- 33
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REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - Nachrichten, Termine, Messen, Kongresse, Buchbesprechungen, Patente| 2000
- 35
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REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - Milchproduktion, Landwirtschaft, Ökologie| 2000
- 36
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REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - Hygiene, Ernährung, Gesundheit, Umwelt| 2000
- 45
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REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - Chemische, physikalische und mikrobiologische Untersuchungen| 2000
- 49
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REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - Milchprodukte (Milch, Butter, Käse, Sauermilch, Milchpulver etc)| 2000
- 50
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REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - Technologie und Technik, Zusatzstoffe| 2000
- 56
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REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - Ökonomie, Marketing| 2000
- 58
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REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - Gesetze, Verordnungen, Rechtsfragen| 2000
- 59
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INSTRUCTIONS TO AUTHORS| 2000
- 63
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ORIGINAL PAPERS - Probability of random use of milking units in commercial dairy farms with tied up cowsSender, G. et al. | 2000
- 63
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Probability of random use of milking units in commercial dairy farms with tied up cowsSENDER, G. / MAYNTZ, M. et al. | 2000
- 65
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The use of mupirocin for selective enumeration of bifidobacteria in fermented milk productsRADA, V. / KOC, J. et al. | 2000
- 65
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ORIGINAL PAPERS - The use of mupirocin for selective enumeration of bifidobacteria in fermented milk productsRada, V. et al. | 2000
- 67
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Evaluation of the Bactoscan FC. 1. Accuracy, comparison with the Bactoscan 8000 and somatic cells effectBOLZONI, G. / MARCOLINI, A. / VARISCO, G. et al. | 2000
- 67
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ORIGINAL PAPERS - Evaluation of the Bactoscan FC. 1. Accuracy, comparison with the Bactoscan 8000 and somatic cells effectBolzoni, G. et al. | 2000
- 71
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ORIGINAL PAPERS - Effects of succinylation on the renneting properties of raw milkLieske, B. et al. | 2000
- 71
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Effects of succinylation on the renneting properties of raw milkLIESKE, B. / KONRAD, G. / FABER, W. et al. | 2000
- 75
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Experimental studies of cheese prefermentation; a mathematical model reflecting the pH effectFUNAHASHI, H. / LEE, J. H. / ENSARI, S. / LIM, H. C. et al. | 2000
- 75
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ORIGINAL PAPERS - Experimental studies of cheese prefermentation; a mathematical model reflecting the pH effectFunahashi, H. et al. | 2000
- 79
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Vibration response of Mozzarella cheese at various fat and moisture contents for process monitoring and controlMITTAL, G. S. / ZHANG, J. et al. | 2000
- 79
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ORIGINAL PAPERS - Vibration response of Mozzarella cheese at various fat and moisture contents for process monitoring and controlMittal, G.S. et al. | 2000
- 82
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Effect of NaCl addition on the mineral equilibrium of concentrated and acidified casein micellesGAUCHERON, F. / LE GRAET, Y. / BRIARD, V. et al. | 2000
- 82
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ORIGINAL PAPERS - Effect of NaCl addition on the mineral equilibrium of concentrated and acidified casein micellesGaucheron, F. et al. | 2000
- 86
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Soluble polymers obtained by thermal denaturation of whey protein isolate: effect of hydrogen peroxideNABI, N. / BRITTEN, M. / PAQUIN, P. et al. | 2000
- 86
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ORIGINAL PAPERS - Soluble polymers obtained by thermal denaturation of whey protein isolate: Effect of hydrogen peroxideNabi, N. et al. | 2000
- 90
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Changes in furosine, free monosaccharides and beta-lactoglobulin during storage of dried milk productsVILLAMIEL, M. / CORZO, N. et al. | 2000
- 90
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ORIGINAL PAPERS - Changes in furosine, free monosaccharides and b-lactoglobulin during storage of dried milk productsVillamiel, M. et al. | 2000
- 109
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REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - Andere Lebensmittel (Desserts, Mischfette, Speiseeis etc)| 2000
- 123
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ORIGINAL PAPERS - Degassing of milk by high-intensity ultrasoundVillamiel, M. et al. | 2000
- 123
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Degassing of milk by high-intensity ultrasoundVillamiel, M. / Verdurmen, R. / Jong, P. et al. | 2000
- 126
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Preparative separation and characterization of beta-lactoglobulin genetic variants A and B from bovine milkValkonen, K. H. / Marttinen, N. / Alatossava, T. et al. | 2000
- 126
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ORIGINAL PAPERS - Preparative separation and characterization of b-lactoglobulin genetic variants A and B from bovine milkValkonen, K.H. et al. | 2000
- 129
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Clostridium tyrobutyricum: Hitzeresistenz der vegetativen ZellenSpillmann, H. / Lechner, E. et al. | 2000
- 129
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ORIGINAL PAPERS - Clostridium tyrobutyricum: Hitzeresistenz der vegetativen ZellenSpillmann, H. et al. | 2000
- 132
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ORIGINAL PAPERS - Structure of butter. IV. Effect of modification of cream ripening and fatty acid composition on the consistency of butterSchäffer, B. et al. | 2000
- 132
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Structure of butter, IV. Effect of modification of cream ripening and fatty acid composition on the consistency of butterSchaffer, B. / Szakaly, S. / Lorinczy, D. / Belagyi, J. et al. | 2000
- 135
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Effect of salting method on the composition, yield and functionality of low moisture Mozzarella cheeseGuinee, T. P. / Mulholland, E. O. / Mullins, C. / Corcoran, M. O. et al. | 2000
- 135
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ORIGINAL PAPERS - Effect of salting method on the composition, yield and functionality of low moisture Mozzarella cheeseGuinee, T.P. et al. | 2000
- 139
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ORIGINAL PAPERS - Vibration and compression responses of Cheddar cheese at different fat content and ageBeal, P. et al. | 2000
- 139
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Vibration and compression responses of Cheddar cheese at different fat content and ageBeal, P. / Mittal, G. S. et al. | 2000
- 142
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ORIGINAL PAPERS - A small scale method for screening pectins in an acidified milk drink systemBjerrum, K. et al. | 2000
- 142
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A small scale method for screening pectins in an acidified milk drink systemBjerrum, K. / Juul, A. G. / Qvist, K. B. et al. | 2000
- 145
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Comparison of nanofiltration and high pressure ultrafiltration of cottage cheese whey and whey permeateVasiljevic, T. / Jelen, P. et al. | 2000
- 145
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ORIGINAL PAPERS - Comparison of nanofiltration and high pressure ultrafiltration of cottage cheese whey and whey permeateVasiljevic, T. et al. | 2000
- 149
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ORIGINAL PAPERS - Model whey protein polymer dessertMleko, S. et al. | 2000
- 149
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Model whey protein polymer dessertMleko, S. / Gustaw, W. et al. | 2000
- 183
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Zur Bedeutung des Einfaltverhaltens von Silicon-Zitzengummis fur deren MelkeigenschaftenWorstorff, H. / Schatzl, D. et al. | 2000
- 183
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ORIGINAL PAPERS - Zur Bedeutung des Einfaltverhaltens von Silicon-Zitzengummis für deren MelkeigenschaftenWorstorff, H. et al. | 2000
- 187
-
Evaluation of milk protein interactions during acid gelation using a simulated yoghurt modelO'Kennedy, B. T. / Kelly, P. M. et al. | 2000
- 187
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ORIGINAL PAPERS - Evaluation of milk protein interactions during acid gelation using a simulated yoghurt modelO'Kennedy, B.T. et al. | 2000
- 191
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ORIGINAL PAPERS - Influence of pH on the effects of high pressure on milk proteinsArias, M. et al. | 2000
- 191
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Influence of pH on the effects of high pressure on milk proteinsArias, M. / Lopez-Fandino, R. / Olano, A. et al. | 2000
- 194
-
The effects of temperature and homogenization pressure on flow characteristics of whey protein-stabilized O/W emulsionsDybowska, B. E. et al. | 2000
- 194
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ORIGINAL PAPERS - The effects of temperature and homogenization pressure on flow characteristics of whey protein-stabilized O-W emulsionsDybowska, B.E. et al. | 2000
- 197
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Isolation of two tryptic fragments from bovine beta-lactoglobulin and assessment of their thermal gelation abilityOtte, J. / Ipsen, R. / Ovist, K. B. et al. | 2000
- 197
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ORIGINAL PAPERS - Isolation of two tryptic fragments from bovine b-lactoglobulin and assessment of their thermal gelation abilityOtte, J. et al. | 2000
- 200
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Redox potential of cow milk at three different months of the yearMatthes, H.-D. / Pastushenko, V. / Heinrich, H. et al. | 2000
- 200
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ORIGINAL PAPERS - Redox potential of cow milk at three different months of the yearMatthes, H.-D. et al. | 2000
- 204
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ORIGINAL PAPERS - Effect of stirring on growth and phosphopolysaccharide production by Lactobacillus helveticus ATCC 15807 in milkTorino, M.I. et al. | 2000
- 204
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Effect of stirring on growth and phosphopolysaccharide production by Lactobacillus helveticus ATCC 15807 in milkTorino, M. I. / Mozzi, F. / Sesma, F. / Font de Valdez, G. et al. | 2000
- 207
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ORIGINAL PAPERS - Hydrolysis of cheese peptides by extracellular proteinase from Pseudomonas fluorescens TR2Roussis, I.G. et al. | 2000
- 207
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Hydrolysis of cheese peptides by extracellular proteinase from Pseudomonas fluorescens TR2Roussis, I. G. / Alexopoulos, C. / Sakarellos-Daitsiotis, M. / Triantafyllidou, M. et al. | 2000
- 210
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ORIGINAL PAPERS - Some quality characteristics of spray dried skim milk powders produced by two different atomizersYetismeyen, A. et al. | 2000
- 210
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Some quality characteristics of spray dried skim milk powders produced by two different atomizersYetismeyen, A. / Deveci, O. et al. | 2000
- 243
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ORIGINAL ARTICLES - Influence of collapsing teat cup liners on teat tissue in dairy cowsMayntz, M. et al. | 2000
- 243
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Influence of collapsing teat cup liners on teat tissue in dairy cowsMAYNTZ, M. / SENDER, G. / OSTENSSON, K. / LANDAU, D. et al. | 2000
- 245
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In vitro studies on probiotic properties of lactococciKIMOTO, H. / OHMOMO, S. / NOMURA, M. / KOBAYASHI, M. / OKAMOTO, T. et al. | 2000
- 245
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ORIGINAL ARTICLES - In vitro studies on probiotic properties of lactococciKimoto, H. et al. | 2000
- 249
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Investigation of the antimicrobial activity of raw milk against several foodborne pathogensPITT, W. M. / HARDEN, T. J. / HULL, R. R. et al. | 2000
- 249
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ORIGINAL ARTICLES - Investigation of the antimicrobial activity of raw milk against several foodborne pathogensPitt, W.M. et al. | 2000
- 253
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ORIGINAL ARTICLES - Effect of storage on the vitamin B1 content of microwave- and conventionally treated milkSierra, I. et al. | 2000
- 253
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Effect of storage on the vitamin B~1 content of microwave and conventionally treated milkSIERRA, I. / VIDAL-VALVERDE, C. et al. | 2000
- 256
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Hydroxymethylfurfural as an indicator for the detection of dried powder in liquid milkREHMAN, Z. U. / SAEED, A. / ZAFAR, S. I. et al. | 2000
- 256
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ORIGINAL ARTICLES - Hydroxymethylfurfural as an indicator for the detection of dried powder in liquid milkRehman, Z.-U. et al. | 2000
- 257
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Rheological characterisation of Protected Denomination of Origin (PDO) ewe's milk cheesesPIRISI, A. / ACHILLEOS, C. / JAROS, D. / NOEL, Y. / ROHM, H. et al. | 2000
- 257
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ORIGINAL ARTICLES - Rheological characterisation of Protected Denomination of Origin (PDO) ewe's milk cheesesPirisi, A. et al. | 2000
- 260
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ORIGINAL ARTICLES - Evaluation of commercial adjuncts for use in cheese ripening: 4. Comparison between attenuated and not attenuated lactobacilliSoda, M.El et al. | 2000
- 260
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Evaluation of commercial adjuncts for use in cheese ripening: 4. Comparison between attenuated and not attenuated lactobacilliEL SODA, M. / MADKOR, S. A. / TONG, P. S. et al. | 2000
- 263
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ORIGINAL ARTICLES - Quantitative contribution of rennet and bacterial proteolytic enzymes to the primary proteolysis in sodium caseinate solutionPripp, A.H. et al. | 2000
- 263
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Quantitative contribution of rennet and bacterial proteolytic enzymes to the primary proteolysis in sodium caseinate solutionPRIPP, A. H. / McSWEENEY, P. / SORHAUG, T. / FOX, P. F. et al. | 2000
- 267
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Properties of yogurts made from whole ewe's milk treated by high hydrostatic pressureFERRAGUT, V. / MARTINEZ, V. M. / TRUJILLO, A. J. / GUAMIS, B. et al. | 2000
- 267
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ORIGINAL ARTICLES - Properties of yogurts made from whole ewe's milk treated by high hydrostatic pressureFerragut, V. et al. | 2000
- 270
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Bestimmung einiger Besonderheiten der aus Kuh-, Schaf- und Ziegenmilch hergestellten MilchpulverYETISMEYEN, A. / URAZ, T. et al. | 2000
- 270
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ORIGINAL ARTICLES - Bestimmung einiger Besonderheiten der aus Kuh-, Schaf- und Ziegenmilch hergestellten MilchpulverYetismeyen, A. et al. | 2000
- 303
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Somatic cells and electrical conductivity in relation to milking frequencyHamann, J. / Gyodi, P. et al. | 2000
- 303
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ORIGINAL PAPERS - Somatic cells and electrical conductivity in relation to milking frequencyHamann, J. et al. | 2000
- 307
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ORIGINAL PAPERS - Comparison of capillary electrophoretic and high performance liquid chromatographic thiamin determination in milkVidal-Valverde, C. et al. | 2000
- 307
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Comparison of capillary electrophoretic and high performance liquid chromatographic thiamin determination in milkVidal-Valverde, C. / Diaz-Pollan, C. et al. | 2000
- 309
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Zur Tyraminbildung von Enterococcus faecalis in einem milcheiweissreichen Modellmedium mit variablem TyramingehaltGiffey, K. / Beutling, D. et al. | 2000
- 309
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ORIGINAL PAPERS - Zur Tyraminbildung von Enterococcus faecalis in einem milcheiweissreichen Modellmedium mit variablem TyramingehaltGiffey, K. et al. | 2000
- 314
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ORIGINAL PAPERS - Semi-defined media for the exopolysaccharide (EPS) production by Lactobacillus helveticus ATCC 15807 and evaluation of the components interfering with the EPS quantificationTorino, M.I. et al. | 2000
- 314
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Semi-defined media for the exopolysaccharide (EPS) production by Lactobacillus helveticus ATCC 15807 and evaluation of the components interfering with the EPS quantificationTorino, M. I. / Sesma, F. / Font de Valdez, G. et al. | 2000
- 316
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ORIGINAL PAPERS - Binding, deconjugation and oxidation of taurocholic acid with lactobacilli cellsHashimoto, H. et al. | 2000
- 316
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Binding, deconjugation and oxidation of taurocholic acid with lactobacilli cellsHashimoto, H. / Kawase, M. / Hosoda, M. / He, F. / Morita, H. / Hosono, A. et al. | 2000
- 320
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ORIGINAL PAPERS - Chemical changes during high-temperature short-time treatment of milk in an industrial-scale plantVillamiel, M. et al. | 2000
- 320
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Chemical changes during high-temperature short-time treatment of milk in an industrial-scale plantVillamiel, M. / Vazquez, A. / Morais, F. / Corzo, N. et al. | 2000
- 322
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ORIGINAL PAPERS - Effect of heating and acid on the yield and quality of cheese produced from UF-concentrated wheyTouzopoulou, E.A. et al. | 2000
- 322
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Effect of heating and acid on the yield and quality of cheese produced from UF-concentrated wheyTouzopoulou, E. A. / Tzia, C. / Oreopoulou, V. / Thomopoulos, C. D. et al. | 2000
- 325
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ORIGINAL PAPERS - Flavour of Hispánico cheese manufactured with Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris as starter culturesOumer, A. et al. | 2000
- 325
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Flavour of Hispanico cheese manufactured with Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris as starter culturesOumer, A. / Fernandez-Garcia, E. / Serrano, C. / Nunez, M. et al. | 2000
- 328
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Proteolysis of a high-pressure-treated smear-ripened cheeseMessens, W. / Foubert, I. / Dewettinck, K. / Huyghebaert, A. et al. | 2000
- 328
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ORIGINAL PAPERS - Proteolysis of a high-pressure-treated smear-ripened cheeseMessens, W. et al. | 2000
- 363
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Influence of different milking intervals on electrical conductivity before alveolar milk ejection in cowsBarth, K. / Worstorff, H. et al. | 2000
- 363
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ORIGINAL PAPERS - Influence of different milking intervals on electrical conductivity before alveolar milk ejection in cowsBarth, K. et al. | 2000
- 365
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ORIGINAL PAPERS - Effect of high pressure on the vitamin B1 and B6 content of milkSierra, I. et al. | 2000
- 365
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Effect of high pressure on the vitamin B~1 and B~6 content of milkSierra, I. / Vidal-Valverde, C. / Lopez-Fandino, R. et al. | 2000
- 367
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Caseino-macro-peptide monitoring by capillary zone electrophoresis (CZE) and interpretation of structural modifications during the primary clotting phase of milkCattaneo, T. M. P. / Barzaghi, S. / Giangiacomo, R. et al. | 2000
- 367
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ORIGINAL PAPERS - Caseino-macro-peptide monitoring by capillary zone electrophoresis (CZE) and interpretation of structural modifications during the primary clotting phase of milkCattaneo, T.M.P. et al. | 2000
- 371
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A study of the growth kinetics of two pseudomonads from pasteurized milk and the possible role of quorum sensingWhan, L. / Dunstall, G. / Rowe, M. T. et al. | 2000
- 371
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ORIGINAL PAPERS - A study of the growth kinetics of two pseudomonads from pasteurized milk and the possible role of quorum sensingWhan, L. et al. | 2000
- 374
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ORIGINAL PAPERS - Lactic acid production by Lactobacillus delbrueckii ssp. bulgaricus in camel's and cow's wheysGassem, M.A. et al. | 2000
- 374
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Lactic acid production by Lactobacillus delbrueckii ssp. bulgaricus in camel's and cow's wheysGassem, M. A. / Abu-Tarboush, H. M. et al. | 2000
- 378
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ORIGINAL PAPERS - Analysis of volatile components of Manchego cheese by dynamic headspace followed by automatic thermal desorption-GC-MSVillaseñor, M.J. et al. | 2000
- 378
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Analysis of volatile components of Manchego cheese by dynamic headspace followed by automatic thermal desorption-GC-MSVillasenor, M. J. / Valero, E. / Sanz, J. / Martinez Castro, I. et al. | 2000
- 382
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ORIGINAL PAPERS - Evaluation of commercial adjuncts for use in cheese ripening: 5. Effect of added freeze-shocked adjunct lactobacilli on proteolysis and sensory quality of reduced fat Cheddar cheeseMadkor, S.A. et al. | 2000
- 382
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Evaluation of commercial adjuncts for use in cheese ripening: 5. Effect of added freeze-shocked adjunct lactobacilli on proteolysis and sensory quality of reduced fat Cheddar cheeseMadkor, S. A. / Tong, P. S. / El Soda, M. et al. | 2000
- 386
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Stabilisation of calcium phosphate using denatured whey proteinsHalbert, C. / O'Kennedy, B. T. / Hallihan, A. / Kelly, P. M. et al. | 2000
- 386
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ORIGINAL PAPERS - Stabilisation of calcium phosphate using denatured whey proteinsHalbert, C. et al. | 2000
- 390
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ORIGINAL PAPERS - Formation of reversible whey protein gelsMleko, S. et al. | 2000
- 390
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Formation of reversible whey protein gelsMleko, S. et al. | 2000
- 424
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Welcome address to the IDF World Dairy SummitKozak, J. et al. | 2000
- 424
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Dairy research in the Federal Republic of GermanyHeller, K.J. et al. | 2000
- 429
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Enhancement of intestinal IgA levels in piglets by oral administration of a commercially available casein phosphopeptide preparationOtani, H. et al. | 2000
- 433
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Renneting properties of transglutaminase-treated milkLorenzen, P.Chr et al. | 2000
- 437
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Reconstitution of dairy powders to high solids content in a stirred-tank: The effect of agitationFitzpatrick, J.J. et al. | 2000
- 441
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The importance of strain selection on the viability and survival of probiotic bacteria in dairy foodsGodward, G. et al. | 2000
- 446
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Identification of protein fractions in mare's colostrum and milkCuradi, M.C. et al. | 2000
- 450
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Characteristics of Mozzarella cheeses made with fortified milk or nonfat dry milkTunick, M.H. et al. | 2000
- 454
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Quality aspects of Feta cheese manufactured from mixtures of cow's and goat's milkPitso, S. et al. | 2000
- 488
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Bovine mastitis diagnosis from milk by a polymerase chain ration-based methodTilsala-Timisjarvi, A. / Forsman, P. / Alatossava, T. et al. | 2000
- 488
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ORIGINAL PAPERS - Bovine mastitis diagnosis from milk by a polymerase chain ration-based methodTilsala-Timijärvi, A. et al. | 2000
- 492
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ORIGINAL PAPERS - Proteolytic activity of starter bacteria on buffalo casein peptides produced by coagulants of different originsAwad, S. et al. | 2000
- 492
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Proteolytic activity of starter bacteria on buffalo casein peptides produced by coagulants of different originsAwad, S. / Luthi-Peng, Q. Q. / Puhan, Z. et al. | 2000
- 496
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ORIGINAL PAPERS - The effect of the immobilisation of Lactobacillus acidophilus and Bifidobacterium lactis in alginate on their tolerance to gastro-intestinal secretionsTrindade, C.S.Fávaro et al. | 2000
- 496
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The effect of the immobilisation of Lactobacillus acidophilus and Bifidobacterium lactis in alginate on their tolerance to gastro-intestinal secretionsFavaro Trindade, C. S. / Grosso, C. R. F. et al. | 2000
- 500
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ORIGINAL PAPERS - A two step multiplex-seminested Polymerase Chain Reaction assay (m-sn PCR) for the simultaneous identification of four major foodborne pathogensWagner, M. et al. | 2000
- 500
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A two step multiplex-seminested Polymerase Chain Reaction assay (m-sn PCR) for the simultaneous identification of four major foodborne pathogensWagner, M. / Potocnik, T. / Lehner, A. / Dengg, J. / Pless, P. / Brandl, E. et al. | 2000
- 504
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Oxidative and colour stability of salted sour cream dairy spread compared to salted sweet cream dairy spreadKristensen, D. / Boesen, M. / Jakobsen, U. L. / Mansson, L. / Erichsen, L. / Skibsted, L. H. et al. | 2000
- 504
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ORIGINAL PAPERS - Oxidative and colour stability of salted sour cream dairy spread compared to salted sweet cream dairy spreadKristensen, D. et al. | 2000
- 507
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Texture profile of Montasio cheeseInnocente, N. / Pittia, P. / Stefanuto, O. / Corradini, C. et al. | 2000
- 507
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ORIGINAL PAPERS - Texture profile of Montasio cheeseInnocente, N. et al. | 2000
- 510
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ORIGINAL PAPERS - Mineral composition of skimmed milk fruit-added yoghurts - Nutritional assessmentMoreno Rojas, R. et al. | 2000
- 510
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Mineral composition of skimmed milk fruit-added yoghurts - nutritional assessmentMoreno Rojas, R. / Sanchez Segarra, P. J. / Garcia Martinez, M. / Gordillo Otero, M. J. / Amaro Lopez, M. A. et al. | 2000
- 513
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ORIGINAL PAPERS - Physical properties of rennet casein gels and processed cheese analogs containing whey proteinsMleko, S. et al. | 2000
- 513
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Physical properties of rennet casein gels and processed cheese analogs containing whey proteinsMleko, S. / Foegeding, E. A. et al. | 2000
- 547
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ORIGINAL PAPERS - Effect of fat content on the redox potential behaviour of milkPastushenko, V. et al. | 2000
- 547
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Effect of fat content on the redox potential behaviour of milkPastushenko, V. / Matthes, H.-D. / Heinrich, H. et al. | 2000
- 550
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Proteolyse und Tyraminbildung von Aeromonas spp. in milcheiweisshaltigen MedienGiffey, K. / Beutling, D. et al. | 2000
- 550
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ORIGINAL PAPERS - Proteolyse und Tyraminbildung von Aeromonas spp. in milcheiweisshaltigen MedienGiffey, K. et al. | 2000
- 553
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Influence of heating on caseinomacropeptide formation in cow's, ewe's and goat's milkCalvo, M. M. / Leaver, J. et al. | 2000
- 553
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ORIGINAL PAPERS - Influence of heating on caseinomacropeptide formation in cow's, ewe's and goat's milkCalvo, M.M. et al. | 2000
- 555
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ORIGINAL PAPERS - Capillary electrophoresis and Western blotting detection of ovine and caprine cheese whey added to bovine milkGarcia-Risco, M.R. et al. | 2000
- 555
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Capillary electrophoresis and Western blotting detection of ovine and caprine cheese whey added to bovine milkGarcia-Risco, M. R. / Molina, E. / Ramos, M. / Lopez-Fandino, R. et al. | 2000
- 559
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The effects of freezing at high pressure on the rheology of Cheddar and Mozzarella cheesesJohnston, D. E. et al. | 2000
- 559
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ORIGINAL PAPERS - The effects of freezing at high pressure on the rheology of Cheddar and Mozzarella cheesesJohnston, D.E. et al. | 2000
- 563
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Cheese fat as driving force in cheese flow upon meltingLefevere, I. / Dewettinck, K. / Huyghebaert, A. et al. | 2000
- 563
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ORIGINAL PAPERS - Cheese fat as driving force in cheese flow upon meltingLefevere, I. et al. | 2000
- 566
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Kinetics of syneresis in fresh goat cheeseCastillo, M. / Jordan, M. J. / Godoy, A. / Laencina, J. / Lopez, M. B. et al. | 2000
- 566
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ORIGINAL PAPERS - Kinetics of syneresis in fresh goat cheeseCastillo, M. et al. | 2000
- 569
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ORIGINAL PAPERS - Functional properties of the whey protein fractions produced in pilot scale processes. Foaming, water-holding capacity and gelationRantamäki, P. et al. | 2000
- 569
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Functional properties of the whey protein fractions produced in pilot scale processes. Foaming, water-holding capacity and gelationRantamaki, P. / Tossavainen, O. / Outinen, M. / Tupasela, T. / Koskela, P. / Kaunismaki, M. et al. | 2000
- 573
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Rapid determination of lipase in raw, pasteurised and UHT-milkBrand, E. / Liaudat, M. / Olt, R. / Linxweiler, W. et al. | 2000
- 573
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ORIGINAL PAPERS - Rapid determination of lipase in raw, pasteurised and UHT-milkBrand, E. et al. | 2000
- 607
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ORIGINAL PAPERS - Basic investigations to evaluate a highly sensitive infrared-thermograph-technique to detect udder inflammation in cowsBarth, K. et al. | 2000
- 607
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Basic investigations to evaluate a highly sensitive infrared-thermograph-technique to detect udder inflammation in cowsBarth, K. et al. | 2000
- 609
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Thermal denaturation of beta-lactoglobulin A, B and C in heated skim milkBikker, J. F. / Anema, S. G. / Li, Y. / Hill, J. P. et al. | 2000
- 609
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ORIGINAL PAPERS - Thermal denaturation of b-lactoglobulin A, B and C in heated skim milkBikker, J.F. et al. | 2000
- 613
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ORIGINAL PAPERS - Concentration of bovine immunoglobulins throughout lactation and effect of sample preparation on their determinationMainer, G. et al. | 2000
- 613
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Concentration of bovine immunoglobulins throughout lactation and effect of sample preparation on their determinationMainer, G. / Perez, M. D. / Sanchez, L. / Puyol, P. / Millan, M. A. / Ena, J. M. / Dominguez, E. / Calvo, M. et al. | 2000
- 617
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The effects of high pressure treatment on immature Mozzarella cheeseJohnston, D. E. / Darcy, P. C. et al. | 2000
- 617
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ORIGINAL PAPERS - The effects of high pressure treatment on immature Mozzarella cheeseJohnston, D.E. et al. | 2000
- 621
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Small scale cheese ripening of bacterial smear cheesesBockelmann, W. / Hoppe-Seyler, T. / Jaeger, B. / Heller, K. J. et al. | 2000
- 621
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ORIGINAL PAPERS - Small scale cheese ripening of bacterial smear cheesesBockelmann, W. et al. | 2000
- 624
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Changes of proteolytic and lipolytic activities during ripening of Gouda cheese prepared with fungal rennet substituteEl-Tanboly, E. / El-Hofi, M. A. / Ismail, A. et al. | 2000
- 624
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ORIGINAL PAPERS - Changes of proteolytic and lipolytic activities during ripening of Gouda cheese prepared with fungal rennet substituteEl-Tanboly, E. et al. | 2000
- 628
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ORIGINAL PAPERS - Brevibacterium linens - A useful enzyme producer for cheese: A reviewBikash, C. et al. | 2000
- 628
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Brevibacterium linens - a useful enzyme producer for cheese: a reviewBikash, C. / Ghosh, T. / Sienkiewicz, T. / Krenkel, K. et al. | 2000
- 633
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Behaviour of Staphylococcus aureus in semi-hard cheese made from raw milk with nisin-producing starter culturesRodriguez, E. / Arques, J. L. / Gaya, P. / Tomillo, J. / Nunez, M. / Medina, M. et al. | 2000
- 633
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ORIGINAL PAPERS - Behaviour of Staphylococcus aureus in semi-hard cheese made from raw milk with nisin-producing starter culturesRodriguez, E. et al. | 2000
- 667
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Techno-functional properties of transglutaminase-treated milk proteinsLorenzen, P. C. et al. | 2000
- 667
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ORIGINAL PAPERS - Techno-functional properties of transglutaminase-treated milk proteinsLorenzen, P.Chr et al. | 2000
- 670
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ORIGINAL PAPERS - Lactation curves for renneting suitability of monozygous twin cows with different milk protein variantsPabst, K. et al. | 2000
- 670
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Lactation curves for renneting suitability of monozygous twin cows with different milk protein variantsPabst, K. et al. | 2000
- 673
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Cytochemical assays for the characterization of milk-derived bioactive substancesHartmann, R. / Meisel, H. et al. | 2000
- 673
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ORIGINAL PAPERS - Cytochemical assays for the characterization of milk-derived bioactive substancesHartmann, R. et al. | 2000
- 676
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Fast determination of I-129 extracted from milk by direct gamma-spectrometry for the surveillance of nuclear waste repositoriesTait, D. et al. | 2000
- 676
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ORIGINAL PAPERS - Fast determination of I-129 extracted from milk by direct gamma-spectrometry for the surveillance of nuclear waste repositoriesTait, D. et al. | 2000
- 679
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Furosine and Ribonucleosides: Indicators for the heat treatment of milkClawin-Radecker, I. / Kiesner, C. / Martin, D. et al. | 2000
- 679
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ORIGINAL PAPERS - Furosine and Ribonucleosides: Indicators for the heat treatment of milkClawin-Rädecker, I. et al. | 2000
- 683
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ORIGINAL PAPERS - The influence of high pressure upon the phase behaviour of milk-fat and milk-fat fractionsFrede, E. et al. | 2000
- 683
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The influence of high pressure upon the phase behaviour of milk-fat and milk-fat fractionsFrede, E. / Buchheim, W. et al. | 2000
- 687
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ORIGINAL PAPERS - Frequency distributions of conjugated linoleic acid and trans fatty acid contents in European bovine milk fatsPrecht, D. et al. | 2000
- 687
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Frequency distributions of conjugated linoleic acid and trans fatty acid contents in European bovine milk fatsPrecht, D. / Molkentin, J. et al. | 2000
- 691
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ORIGINAL PAPERS - Evaluation of bitterness in Cheddar cheeseFrister, H. et al. | 2000
- 691
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Evaluation of bitterness in Cheddar cheeseFrister, H. / Michaelis, M. / Schwerdtfeger, T. / Folkenberg, D. M. / Sorensen, N. K. et al. | 2000
- 723
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REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - INSTRUCTIONS TO AUTHORS| 2000