Influence of the protein content on structural characteristics of stirred fermented milk (English)
- New search for: Schkoda, P.
- New search for: Hechler, A.
- New search for: Hinrichs, J.
- New search for: Schkoda, P.
- New search for: Hechler, A.
- New search for: Hinrichs, J.
In:
MILCHWISSENSCHAFT
;
56
;
19-22
;
2001
-
ISSN:
- Article (Journal) / Print
-
Title:Influence of the protein content on structural characteristics of stirred fermented milk
-
Contributors:
-
Published in:MILCHWISSENSCHAFT ; 56 ; 19-22
-
Publisher:
- New search for: VOLKSWIRTSCHAFTLICHER VERLAG GMBH
-
Publication date:2001-01-01
-
Size:4 pages
-
ISSN:
-
Type of media:Article (Journal)
-
Type of material:Print
-
Language:English
- New search for: 637.1
- Further information on Dewey Decimal Classification
-
Classification:
DDC: 637.1 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 56
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.
- 3
-
The influence of batch-pasteurisation on Maillard reaction in sweetened milk products with modified carbohydrate contentBraekman, A. / Mortier, L. / van Renterghem, R. / de Block, J. et al. | 2001
- 7
-
Does the milk redox potential correlate with the variability of microbes and somatic cell counts?Matthes, H.-D. / Pastushenko, V. / Heinrich, H. et al. | 2001
- 7
-
ORIGINAL PAPERS - Does the milk redox potential correlate with the variability of microbes and somatic cell counts?Matthes, H.-D. et al. | 2001
- 11
-
Propionibacteria isolated from rumen used as possible probiotics together with bifidobacteriaRinta-Koski, M. / Beasley, S. / Montonen, L. / Mantere-Alhonen, S. et al. | 2001
- 11
-
ORIGINAL PAPERS - Propionibacteria isolated from rumen used as possible probiotics together with bifidobacteriaRinta-Koski, M. et al. | 2001
- 14
-
ORIGINAL PAPERS - Freezing point of goat's milkAntunac, N. et al. | 2001
- 14
-
Freezing point of goat's milkAntunac, N. / Havranek, J. / Samarzija, D. et al. | 2001
- 16
-
ORIGINAL PAPERS - Microbiological characteristics of ewes' milk cheese manufactured using aqueous extracts of flowers from various species of cardoon Cynara LGomez, R. et al. | 2001
- 16
-
Microbiological characteristics of ewes' milk cheese manufactured using aqueous extracts of flowers from various species of cardoon Cynara LGomez, R. / Sanchez, E. / Vioque, M. / Ferreira, J. / Tejada, L. / Fernandez-Salguero, J. et al. | 2001
- 19
-
ORIGINAL PAPERS - Influence of the protein content on structural characteristics of stirred fermented milkSchkoda, P. et al. | 2001
- 19
-
Influence of the protein content on structural characteristics of stirred fermented milkSchkoda, P. / Hechler, A. / Hinrichs, J. et al. | 2001
- 22
-
ORIGINAL PAPERS - Proposal of a mathematical model to classify and differentiate between traditional ice creams and their "low calorie" equivalentsMartinez Martin, S. et al. | 2001
- 22
-
Proposal of a mathematical model to classify and differentiate between traditional ice creams and their "low calorie" equivalentsMartinez Martin, S. / Diaz Marquina, A. / Orzaez Villanueva, M. T. et al. | 2001
- 25
-
Viscosity and freezing point of a reduced fat ice cream mix as related to inulin contentSchaller-Povolny, L. A. / Smith, D. E. et al. | 2001
- 25
-
ORIGINAL PAPERS - Viscosity and freezing point of a reduced fat ice cream mix as related to inulin contentSchaller-Povolny, La et al. | 2001
- 29
-
Effects of succinylation in raw milk - modification of whey proteinLieske, B. / Konrad, G. et al. | 2001
- 29
-
ORIGINAL PAPERS - Effects of succinylation in raw milk - Modification of whey proteinLieske, B. et al. | 2001
- 35
-
REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - Nachrichten, Termine, Messen, Kongresse, Buchbesprechungen, Patente| 2001
- 38
-
REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - Milchproduktion, Landwirtschaft, Ökologie| 2001
- 42
-
REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - Hygiene, Ernährung, Gesundheit, Umwelt| 2001
- 49
-
REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - Chemische, physikalische und mikrobiologische Untersuchungen| 2001
- 53
-
REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - Milchprodukte (Milch, Butter, Käse, Sauermilch, Milchpulver etc)| 2001
- 54
-
REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - Andere Lebensmittel (Desserts, Mischfette, Speiseeis etc.)| 2001
- 55
-
REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - Technologie und Technik, Zusatzstoffe| 2001
- 57
-
REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - Ökonomie, Marketing| 2001
- 59
-
INSTRUCTIONS TO AUTHORS| 2001
- 63
-
The effects of processing conditions on the rheology and physico-chemical properties of milk protein-stabilized O/W emulsionsDybowska, B. E. et al. | 2001
- 63
-
ORIGINAL PAPERS - The effects of processing conditions on the rheology and physico-chemical properties of milk protein-stabilized O-W emulsionsDybowska, B.E. et al. | 2001
- 67
-
Development of a DNA-based screening method to detect cow milk in ewe, goat and buffalo milk and dairy products using PCR-LCR-EIA-techniqueKlotz, A. / Einspanier, R. et al. | 2001
- 67
-
ORIGINAL PAPERS - Development of a DNA-based screening method to detect cow milk in ewe, goat and buffalo milk and dairy products using PCR-LCR-EIA-techniqueKlotz, A. et al. | 2001
- 70
-
ORIGINAL PAPERS - Camel (Camelus dromedarius) colostrum and milk composition during the lactationMerin, U. et al. | 2001
- 70
-
Camel (Camelus dromedarius) colostrum and milk composition during the lactationMerin, U. / Bernstein, S. / van Creveld, C. / Yagil, R. / Gollop, N. et al. | 2001
- 74
-
ORIGINAL PAPERS - Eyes in cheese: A concise reviewPolychroniadou, A. et al. | 2001
- 74
-
Eyes in cheese: a concise reviewPolychroniadou, A. et al. | 2001
- 78
-
ORIGINAL PAPERS - Influence of two different propionibacterial cultures on the characteristics of Swiss-type cheese with regard to aspartate metabolismWyder, M.T. et al. | 2001
- 78
-
Influence of two different propionibacterial cultures on the characteristics of Swiss-type cheese with regard to aspartate metabolismWyder, M.-T. / Bosset, J. O. / Casey, M. G. / Isolini, D. / Sollberger, H. et al. | 2001
- 82
-
The effect of Brevibacterium linens on some physicochemical properties and colour intensity of Kashar cheeseOksuz, O. / Kurultay, S. / Simsek, O. et al. | 2001
- 82
-
ORIGINAL PAPERS - The effect of Brevibacterium linens on some physico-chemical properties and colour intensity of Kashar cheeseÖksüz, Ö et al. | 2001
- 85
-
Improved texture of stirred fermented milk by integrating fat globules into the gel structureSchkoda, P. / Hechler, A. / Hinrichs, J. et al. | 2001
- 85
-
ORIGINAL PAPERS - Improved texture of stirred fermented milk by integrating fat globules into the gel structureSchkoda, P. et al. | 2001
- 89
-
ORIGINAL PAPERS - A comparison of the Formagraph and low amplitude strain oscillation rheometry as methods for assessing the rennet coagulation properties of bovine milkAuldist, M. et al. | 2001
- 89
-
A comparison of the Formagraph and low amplitude strain oscillation rheometry as methods for assessing the rennet coagulation properties of bovine milkAuldist, M. / Mullins, C. / O Brien, B. / Guinee, T. et al. | 2001
- 123
-
The effect of supplementary feeding on composition and renneting properties of milk from cows rotationally grazed at high altitudeBerry, N. R. / Bueler, R. / Jewell, P. L. / Sutter, F. / Kreuzer, M. et al. | 2001
- 123
-
ORIGINAL PAPERS - The effect of supplementary feeding on composition and renneting properties of milk from cows rotationally grazed at high altitudeBerry, N.R. et al. | 2001
- 127
-
ORIGINAL PAPERS - Simplified short-time method for the esterification of milk proteinsSitohy, M. et al. | 2001
- 127
-
Simplified short-time method for the esterification of milk proteinsSitohy, M. / Chobert, J.-M. / Haertle, T. et al. | 2001
- 131
-
ORIGINAL PAPERS - Effect of high pressures on Streptococcus salivarius subsp. thermophilusReps, A. et al. | 2001
- 131
-
Effect of high pressures on Streptococcus salivarius subsp. thermophilusReps, A. / Warminska-Radyko, I. / Krzyzewska, A. / Tomasik, J. et al. | 2001
- 133
-
ORIGINAL PAPERS - Proteolysis and lipolysis in full fat and low fat Kefalograviera cheese from raw and refrigerated ewe's milkLalos, G.T. et al. | 2001
- 133
-
Proteolysis and lipolysis in full fat and low fat Kefalograviera cheese from raw and refrigerated ewe's milkLalos, G. T. / Vlachou, A.-M. / Kondyli, E. / Roussis, I. G. et al. | 2001
- 136
-
Comparison of three different techniques for the discrimination of cheese: application to the ewe's cheeseContarini, G. / Povolo, M. / Toppino, P. M. / Radovic, B. / Lipp, M. / Anklam, E. et al. | 2001
- 136
-
ORIGINAL PAPERS - Comparison of three different techniques for the discrimination of cheese: Application to the ewe's cheeseContarini, G. et al. | 2001
- 140
-
ORIGINAL PAPERS - Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milkCoppola, R. et al. | 2001
- 140
-
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milkCoppola, R. / Nanni, M. / Succi, M. / Sorrentino, A. / Iorizzo, M. / Chiavari, C. / Grazia, L. et al. | 2001
- 143
-
Heparin binding peptides from the 23 N-terminal residues of alpha~s~1-casein present in commercial preparations of whey protein concentrate, glycomacropeptide and alpha-lactalbuminChatterton, D. E. W. / Sorensen, E. S. / Petersen, T. E. / Lonnerdal, B. et al. | 2001
- 143
-
ORIGINAL PAPERS - Heparin binding peptides from the 23 N-terminal residues of as1-casein present in commercial preparations of whey protein concentrate, glycomacropeptide and a-lactalbuminChatterton, D.E.W. et al. | 2001
- 146
-
Hydrolysis of isolated beta-casein with chymosin and other rennet enzymes. I. Characterization of terminal amino acids of the peptides in beta-casein (CN)-and non casein (NCN)-fractionsKrause, W. / Partzsch, M. / Hugel, S. et al. | 2001
- 146
-
ORIGINAL PAPERS - Hydrolysis of isolated b-casein with chymosin and other rennet enzymes. I. Characterization of terminal amino acids of the peptides in b-casein (CN)- and non casein (NCN)-fractionsKrause, W. et al. | 2001
- 150
-
Plasminogen activation system in milk from Friesian and Jersey cows: relationships with milk production and compositionFantuz, F. / Pedron, O. / Polidori, F. / Tedesco, D. / Baldi, A. et al. | 2001
- 150
-
ORIGINAL PAPERS - Plasminogen activation system in milk from Friesian and Jersey cows: Relationships with milk production and compositionFantuz, F. et al. | 2001
- 183
-
ORIGINAL PAPERS - Heat-induced deamidation of caseins: Influence of physico-chemical conditionsGaucheron, F. et al. | 2001
- 183
-
Heat-induced deamidation of caseins: influence of physico-chemical conditionsGaucheron, F. et al. | 2001
- 187
-
ORIGINAL PAPERS - Carbon dioxide production by morphological variants of Streptococcus thermophilus CNRZ 368Louailèche, H. et al. | 2001
- 187
-
Carbon dioxide production by morphological variants of Streptococcus thermophilus CNRZ 368Louaileche, H. / Bracquart, P. et al. | 2001
- 190
-
Accuracy of near infrared spectroscopy in relation to precision of calibration dataSorensen, L. K. et al. | 2001
- 190
-
ORIGINAL PAPERS - Accuracy of near infrared spectroscopy in relation to precision of calibration dataSørensen, L.K. et al. | 2001
- 194
-
ORIGINAL PAPERS - Distribution of minerals between the soluble and colloidal phases in commercial UHT milksFuente, M.A.De La et al. | 2001
- 194
-
Distribution of minerals between the soluble and colloidal phases in commercial UHT milksde la Fuente, M. A. / Juarez, M. / Olano, A. et al. | 2001
- 198
-
Qualitative and quantitative analysis of beta-casomorphins in Edam cheeseSabikhi, L. / Mathur, B. N. et al. | 2001
- 198
-
ORIGINAL PAPERS - Qualitative and quantitative analysis of b-casomorphins in Edam cheeseSabikhi, L. et al. | 2001
- 201
-
ORIGINAL PAPERS - Proteolysis of a high-pressure-treated mould-ripened cheeseMessens, W. et al. | 2001
- 201
-
Proteolysis of a highpressure-treated mould-ripened cheeseMessens, W. / Foubert, I. / Dewettinck, K. / Huyghebaert, A. et al. | 2001
- 204
-
A no brine method for Mozzarella cheese making. 2. Impact on sensory propertiesPiacquadio, P. / de Stefano, G. / Sciancalepore, V. et al. | 2001
- 204
-
ORIGINAL PAPERS - A no brine method for Mozzarella cheese making. 2. Impact on sensory propertiesPiacquadio, P. et al. | 2001
- 207
-
ORIGINAL PAPERS - Detection of bovine milk in ovine Halloumi cheese by HPLC analysis of cheese caseins hydrolysed by plasminVolitaki, A.J. et al. | 2001
- 207
-
Detection of bovine milk in ovine Halloumi cheese by HPLC analysis of cheese caseins hydrolysed by plasminVolitaki, A. J. / Kaminarides, S. E. et al. | 2001
- 210
-
ORIGINAL PAPERS - Evaluation of mixtures of milk and sesame butter fermented with yogurt cultureRosenthal, I. et al. | 2001
- 210
-
Evaluation of mixtures of milk and sesame butter fermented with yogurt cultureRosenthal, I. / Bernstein, S. / Huberman, L. et al. | 2001
- 214
-
PRODUCT NEWS| 2001
- 243
-
Rennet coagulation properties of raw, pasteurised and high pressure-treated goat milkBuffa, M. / Trujillo, A. J. / Guamis, B. et al. | 2001
- 243
-
ORIGINAL PAPERS - Rennet coagulation properties of raw, pasteurised and high pressure-treated goat milkBuffa, M. et al. | 2001
- 247
-
ORIGINAL PAPERS - A study of changes in the psychrotrophic microflora of raw milk during refrigerated storageRowe, M.T. et al. | 2001
- 247
-
A study of changes in the psychrotrophic microflora of raw milk during refrigerated storageRowe, M. T. / Dunstall, G. / Kilpatrick, D. / Wisdom, G. B. et al. | 2001
- 250
-
ORIGINAL PAPERS - Reaction kinetics of lipid oxidation and proteolysis in stored UHT milkSingh, R.R.B. et al. | 2001
- 250
-
Reaction kinetics of lipid oxidation and proteolysis In stored UHT milkSingh, R. R. B. / Patil, G. R. / Balachandran, R. et al. | 2001
- 254
-
Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels on the ripening behaviourAvsar, Y. K. / Yildirim, M. / Yildirim, Z. et al. | 2001
- 254
-
ORIGINAL PAPERS - Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels on the ripening behaviourAvsar, Y.K. et al. | 2001
- 257
-
ORIGINAL PAPERS - Survival of Aeromonas hydrophila during the manufacture and ripening of Feta CheeseMelas, D.S. et al. | 2001
- 257
-
Survival of Aeromonas hydrophila during the manufacture and ripening of Feta CheeseMelas, D. S. / Papageorgiou, D. K. / Abrahim, A. / Mantis, A. et al. | 2001
- 261
-
Sensory properties of sour cream as affected by fermentation culture and storage timeFolkenberg, D. M. / Skriver, A. et al. | 2001
- 261
-
ORIGINAL PAPERS - Sensory properties of sour cream as affected by fermentation culture and storage timeFolkenberg, D.M. et al. | 2001
- 265
-
Fortification of yoghurt with enzymatically modified oilseed proteinsEl-Tanboly, E. / Ibrahim, M. A. / Taha, F. S. et al. | 2001
- 265
-
ORIGINAL PAPERS - Fortification of yoghurt with enzymatically modified oilseed proteinsEl-Tanboly, E. et al. | 2001
- 269
-
ORIGINAL PAPERS - Effect of drying on characteristics of 70% milk protein concentrateDeCastro, M. et al. | 2001
- 269
-
Effect of drying on characteristics of 70% milk protein concentrateDeCastro, M. / Harper, W. J. et al. | 2001
- 274
-
REFERATE, KURZBERICHTE, SCHNELLINFORMATIONEN - Nachrichten, Termine, Messen, Kpngresse, Buchbesprechungen, Patente| 2001
- 303
-
ORIGINAL PAPERS - Peptic hydrolysis of methyl-, ethyl-, and propyl- esters of b-casein and a-lactalbuminSitohy, M. et al. | 2001
- 303
-
Peptic hydrolysis of methyl-, ethyl-, and propylesters of beta-casein and alpha-lactalbuminSitohy, M. / Chobert, J.-M. / Haertle, T. et al. | 2001
- 307
-
ORIGINAL PAPERS - Effect of nanofiltration on lactose crystallisationMikkonen, H. et al. | 2001
- 307
-
Effect of nanofiltration on lactose crystallisationMikkonen, H. / Helakorpi, P. / Myllykoski, L. / Keiski, R. L. et al. | 2001
- 310
-
ORIGINAL PAPERS - Theoretical representation of surface properties on hypothetical Maillard modified b-lactoglobulin using GRASP-GRASSFrench, S.J. et al. | 2001
- 310
-
Theoretical representation of surface properties on hypothetical Maillard modified beta-lactoglobulin using GRASP/GRASSFrench, S. J. / Harper, W. J. et al. | 2001
- 315
-
ORIGINAL PAPERS - Growth of Lactobacillus dairy cultures on two different brands of MRS mediumKreft, M.E. et al. | 2001
- 315
-
Growth of Lactobacillus dairy cultures on two different brands of MRS mediumKreft, M. E. / Champagne, C. P. / Jelen, P. et al. | 2001
- 318
-
ORIGINAL PAPERS - Evaluation of the Bactoscan FC. 2. Stability, repeatability, carry-over and linearityBolzoni, G. et al. | 2001
- 318
-
Evaluation of the Bactoscan FC. 2. Stability, repeatability, carry-over and linearityBolzoni, G. / Marcolini, A. / Varisco, G. et al. | 2001
- 322
-
ORIGINAL PAPERS - Effect of acidification temperature and acid on the yield and quality of cheese produced from UF-concentrated wheyTouzopoulou, E.A. et al. | 2001
- 322
-
Effect of acidification temperature 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. | 2001
- 325
-
Effect of concentrated starter cultures on the manufacture of Feta cheesePappa, H. C. / Anyfantakis, E. M. et al. | 2001
- 325
-
ORIGINAL PAPERS - Effect of concentrated starter cultures on the manufacture of Feta cheesePappa, H.C. et al. | 2001
- 329
-
Antibacterial activities of lactoperoxidase systems (LPS) modified by I^- and IO~3^- anionsRevol-Junelles, A.-M. / Boussouel, N. / Ramet, J.-P. / Milliere, J.-B. et al. | 2001
- 329
-
ORIGINAL PAPERS - Antibacterial activities of lactoperoxidase systems (LPS) modified by I- and IO3- anionsRevol-Junelles, A.-M. et al. | 2001
- 332
-
Production of extracellular enzymes by Brevibacterium linens in fermenter and preparation of enzyme powderGhosh, B. C. / Sienkiewicz, T. / Pfaffe, E. / Krenkel, K. et al. | 2001
- 332
-
ORIGINAL PAPERS - Production of extracellular enzymes by Brevibacterium linens in fermenter and preparation of enzyme powderGhosh, B.C. et al. | 2001
- 363
-
Performance of single teat cups in simulated automatic routines compared to conventional cluster milking of cowsWorstorff, H. / Weiss, D. et al. | 2001
- 363
-
ORIGINAL PAPERS - Performance of single teat cups in simulated automatic routines compared to conventional cluster milking of cowsWorstorff, H. et al. | 2001
- 366
-
Inactivation of microorganisms and changes of proteins during treatment of milk with subcritical carbon dioxideCalvo, M. M. / Balcones, E. et al. | 2001
- 366
-
ORIGINAL PAPERS - Inactivation of microorganisms and changes of proteins during treatment of milk with subcritical carbon dioxideCalvo, M.M. et al. | 2001
- 370
-
ORIGINAL PAPERS - Selected characteristics of casein glycomacropetide from different sourcesChow, D.L. et al. | 2001
- 370
-
Selected characteristics of casein glycomacropetide from different sourcesChow, D. L. / Harper, W. J. et al. | 2001
- 373
-
Utilization of amino acids and peptides and peptidase activities in proteinase- negative Lactococcus lactis FH 041Roussis, I. G. / Olasupo, N. A. / Fox, P. F. et al. | 2001
- 373
-
ORIGINAL PAPERS - Utilization of amino acids and peptides and peptidase activities in proteinase- negative Lactococcus lactis FH 041Roussis, I.G. et al. | 2001
- 377
-
ORIGINAL PAPERS - The design and optimisation of the Multiplex PCR for detection of Mycoplasma agalactiae, Yersinia enterocolitica and Aeromonas hydrophila in raw milkÖzbas, Z.Y. et al. | 2001
- 377
-
The design and optimisation of the Multiplex PCR for detection of Mycoplasma agalactae, Yersinia enterocolitica and Aeromonas hydrophila in raw milkOzbas, Z. Y. / Lehner, A. / Wagner, M. et al. | 2001
- 380
-
ORIGINAL PAPERS - Bacteriological quality of raw milk: Conversion of Bactoscan-FC counts onto the scale of the official methodSuhren, G. et al. | 2001
- 380
-
Bacteriological quality of raw milk: Conversion of Bactoscan-FC counts onto the scale of the official methodSuhren, G. / Reichmuth, J. / Walte, H.-G. et al. | 2001
- 384
-
Effect of different concentrated cultures on the proteolysis and organoleptic characteristics of Feta cheesePappa, H. C. / Anyfantakis, E. M. et al. | 2001
- 384
-
ORIGINAL PAPERS - Effect of different concentrated cultures on the proteolysis and organoleptic characteristics of Feta cheesePappa, H.C. et al. | 2001
- 387
-
Whey syneresis differs from curd made with ultrafiltered or microfiltered milk retentate powdersCaron, A. / Pouliot, Y. / St-Gelais, D. et al. | 2001
- 387
-
ORIGINAL PAPERS - Whey syneresis differs from curd made with ultrafiltered or microfiltered milk retentate powdersCaron, A. et al. | 2001
- 392
-
Studies on the application of ultrafiltration for the manufacture of Cebreiro cheeseFernandez-Albalat, M. P. / Fernandez, M. A. / Mendez, J. / Cobos, A. et al. | 2001
- 392
-
ORIGINAL PAPERS - Studies on the application of ultrafiltration for the manufacture of Cebreiro cheeseFernändez-Albalat, M.P. et al. | 2001
- 423
-
ORIGINAL PAPERS - Conventional and positive pressure pulsation effects on bovine teats and on immunological components of different milk fractionsHamann, J. et al. | 2001
- 423
-
Conventional and positive pressure pulsation effects on bovine teats and on immunological components of different milk fractionsHamann, J. / Bronzo, V. / Moroni, P. / Casula, A. / Zecconi, A. et al. | 2001
- 427
-
ORIGINAL PAPERS - Effects of quarter take-off with and without machine stripping under simulated automatic milking conditionsWeiss, D. et al. | 2001
- 427
-
Effects of quarter take-off with and without machine stripping under simulated automatic milking conditionsWeiss, D. / Worstorff, H. et al. | 2001
- 430
-
ORIGINAL PAPERS - Cytotoxic properties of a-lactalbumins toward mammalian cellsMatin, M.A. et al. | 2001
- 430
-
Cytotoxic properties of alpha-lactalbumins toward mammalian cellsMatin, M. A. / Mizumoto, G. / Otani, H. et al. | 2001
- 433
-
ORIGINAL PAPERS - Streptococcus thermophilus: Physiological responses to cold shockPerrin, C. et al. | 2001
- 433
-
Streptococcus thermophilus: physiological responses to cold shockPerrin, C. / Guimont, C. / Gaillard, J. L. / Bracquart, P. et al. | 2001
- 437
-
ORIGINAL PAPERS - Effect of different ultrafiltered milk retentate powders on the production of Cheddar cheeseSt-Gelais, D. et al. | 2001
- 437
-
Effect of different ultrafiltered milk retentate powders on the production of Cheddar cheeseSt-Gelais, D. / Fortin, J. / Hache, S. et al. | 2001
- 441
-
Glass transition in frozen fresh cheeseAndersen, A. B. / Hansen, E. / Jorgensen, U. / Skibsted, L. H. et al. | 2001
- 441
-
ORIGINAL PAPERS - Glass transition in frozen fresh cheeseAndersen, A.B. et al. | 2001
- 444
-
ORIGINAL PAPERS - Differences in lipolysis of Greek hard cheeses made from sheep's, goat's or cow's milkKondyli, E. et al. | 2001
- 444
-
Differences in lipolysis of Greek hard cheeses made from sheep's, goat's or cow's milkKondyli, E. / Katsiari, M. C. et al. | 2001
- 446
-
ORIGINAL PAPERS - Measuring crumbliness of some commercial Queso Fresco-type Latin American cheesesHwang, C.H. et al. | 2001
- 446
-
Measuring crumbliness of some commercial Queso Fresco-type Latin American cheesesHwang, C. H. / Gunasekaran, S. et al. | 2001
- 450
-
Effect of stabilizers on fat destabilization measurements in ice creamGoff, H. D. / Spagnuolo, P. et al. | 2001
- 450
-
ORIGINAL PAPERS - Effect of stabilizers on fat destabilization measurements in ice creamGoff, H.D. et al. | 2001
- 484
-
ORIGINAL PAPERS - Welcome address to the IDF World Dairy SummitWilliams, A. et al. | 2001
- 484
-
ORIGINAL PAPERS - Dairy Research in New ZealandHill, J. et al. | 2001
- 484
-
Dairy Research in New ZealandHill, J. et al. | 2001
- 488
-
Effect of milk protein haplotypes on the composition and technological properties of Fleckvieh bovine milkAmigo, L. / Martin-Alvarez, P. J. / Garcia-Muro, E. / Zarazaga, I. et al. | 2001
- 488
-
ORIGINAL PAPERS - Effect of milk protein haplotypes on the composition and technological properties of Fleckvieh bovine milkAmigo, L. et al. | 2001
- 492
-
Protease induced gelation of mixtures of alpha-lactalbumin and beta-lactoglobulinIpsen, R. / Bulow-Olsen, K. / Otte, J. / Qvist, K. B. et al. | 2001
- 492
-
ORIGINAL PAPERS - Protease induced gelation of mixtures of a-lactalbumin and b-lactoglobulinIpsen, R. et al. | 2001
- 496
-
ORIGINAL PAPERS - Effect of fermented milk with Streptococcus thermophilus TMC1543 on serum lipid levels induced by a high-cholesterol diet in adult subjectsKawase, M. et al. | 2001
- 496
-
Effect of fermented milk with Streptococcus thermophilus TMC1543 on serum lipid levels induced by a high-cholesterol diet in adult subjectsKawase, M. / Hashimoto, H. / Hosoda, M. / Morita, H. / Hosono, A. et al. | 2001
- 500
-
ORIGINAL PAPERS - Bacteriological findings in raw bulk milk from sheep and goatsPodstatzky-Lichtenstein, L. et al. | 2001
- 500
-
Bacteriological findings in raw bulk milk from sheep and goatsPodstatzky-Lichtenstein, L. / Winter, P. / Asperger, H. / Gabler, C. / Baumgartner, W. et al. | 2001
- 504
-
ORIGINAL PAPERS - "Free fat" solvent extraction methods damage milkfat globulesEvers, J.M. et al. | 2001
- 504
-
"Free fat" solvent extraction methods damage milkfat globulesEvers, J. M. / Crawford, R. A. / Robinson, N. P. / Harding, D. R. K. / McCarthy, O. J. et al. | 2001
- 508
-
Modelling of hydrolysis of the residual lactose in fermented milkBaumgartner, C. / Wilde, J. / Hinrichs, J. et al. | 2001
- 508
-
ORIGINAL PAPERS - Modelling of hydrolysis of the residual lactose in fermented milkBaumgartner, C. et al. | 2001
- 512
-
ORIGINAL PAPERS - Practical considerations for reconstituting dairy powders to high solids content in a stirred-tankFitzpatrick, J.J. et al. | 2001
- 512
-
Practical considerations for reconstituting dairy powders to high solids content in a stirred-tankFitzpatrick, J. J. / Weidendorfer, K. / Weber, M. / Teunou, E. et al. | 2001
- 543
-
The production of cheese and yogurt using milk from cows treated with the endectocide EprinomectinRehbein, S. / Wiedemann, M. / Ellner, R. / Maier, S. / Pollmeier, M. et al. | 2001
- 543
-
ORIGINAL PAPERS - The production of cheese and yogurt using milk from cows treated with the endectocide EprinomectinRehbein, S.T. et al. | 2001
- 545
-
ORIGINAL PAPERS - Slime formation in whey by ropy Lactococcus lactis ssp. cremoris 322Christiansen, P.S. et al. | 2001
- 545
-
Slime formation in whey by ropy Lactococcus lactis ssp. cremoris 322Christiansen, P. S. / Pedersen, J. N. / Edelsten, D. / Nielsen, E. W. et al. | 2001
- 549
-
ORIGINAL PAPERS - Dynamic model system to study the kinetics of thermally-induced syneresis of cheese curd grainsHuber, P. et al. | 2001
- 549
-
Dynamic model system to study the kinetics of thermally-induced syneresis of cheese curd grainsHuber, P. / Fertsch, B. / Schreiber, R. / Hinrichs, J. et al. | 2001
- 553
-
Application of fluxing agent with increased potassium content in manufacture of the processed cheesesIwanczak, M. et al. | 2001
- 556
-
Technical note: Cooking temperature of whey and curd during Emmental cheese-makingKerjean, J.-R. et al. | 2001
- 557
-
ORIGINAL PAPERS - Proteolysis in Cheddar-type cheese made from goat's milkKubis, I. et al. | 2001
- 557
-
Proteolysis in Cheddar-type cheese made from goat's milkKubis, I. / Sousa, M. J. / Walsh-O Grady, D. / Kelly, A. L. / McSweeney, P. L. H. et al. | 2001
- 560
-
Firmness and melting properties of Requeijao cheeseGigante, M.L. et al. | 2001
- 563
-
Application of the bead-beater technique to the extraction of bacterial DNA from cheese samplesJacquin, J. et al. | 2001
- 566
-
Production of ready-to- reconstitute beverages from Cheddar cheese whey and Kinnow mandarin juiceKhamrui, K. et al. | 2001
- 568
-
Evaluation of the BRT(R) method for detection of b-lactam antibiotics in ewe milkAlthaus, R. et al. | 2001
- 568
-
Evaluation of the BRT® method for detection of beta-lactam antibiotics in ewe milkAlthaus, R. / Molina, P. / Rodriguez, M. / Fernandez, N. et al. | 2001
- 603
-
Untersuchung zur Eignung von Messgeraten des Typs,,LactoCorder" fur Messungen an einzelnen EuterviertelnKohler, S. D. / Scherping, E. / Kaufmann, O. et al. | 2001
- 603
-
ORIGINAL PAPERS - Untersuchung zur Eignung von Messgeräten des Typs "LactoCorder" für Messungen an einzelnen EuterviertelnKöhler, S.D. et al. | 2001
- 605
-
Is there a possibility of indicating Listeria spp. by use of "listerioform" microorganisms?Asperger, H. / Unger-Leskova, G. et al. | 2001
- 605
-
ORIGINAL PAPERS - Is there a possibility of indicating Listeria spp. by use of "listerioform" microorganisms?Asperger, H. et al. | 2001
- 609
-
ORIGINAL PAPERS - Bacillus species in raw milk and in the farm environmentLukásová, J. et al. | 2001
- 609
-
Bacillus species in raw milk and in the farm environmentLukasova, J. / Vyhnalkova, J. / Pacova, Z. et al. | 2001
- 612
-
Incorporation of polymerized whey proteins into processed cheese analogsMleko, S. / Foegeding, E. A. et al. | 2001
- 612
-
ORIGINAL PAPERS - Incorporation of polymerized whey proteins into processed cheese analogsMleko, S. et al. | 2001
- 615
-
An investigation of the phenomenon of cross-protection as it relates to Escherichia coli harbouring cytotoxic necrotising factors and cytolethal distending toxins during cheesemakingKirk, R. et al. | 2001
- 618
-
Fermented acidophilus goat's milk supplemented with inulin: Comparison with cow's milkBozanic, R. et al. | 2001
- 622
-
Rheological properties of set yogurt during gelation process: II. Impact of incubation temperatureShaker, R.R. et al. | 2001
- 625
-
Formation of whey protein particles using calcium phosphate and their subsequent stability to heatO'Kennedy, B.T. et al. | 2001
- 628
-
Rheology of whey protein O-W emulsions obtained by one and two stage homogenizationDybowska, B.E. et al. | 2001
- 663
-
Probiotic properties of two Lactobacillus strains in vitroBernardeau, M. et al. | 2001
- 667
-
Effects of some technological processes and storage conditions on the contents of vitamins A and E in butterÖktürk, S.G. et al. | 2001
- 669
-
N-acetyl- and N-glycolyl-neuraminic acid content in K-casein macropeptidesMoreno, F.J. et al. | 2001
- 669
-
N-acetyl- and N-glycolyl-neuraminic acid content in kappa-casein macropeptidesMoreno, F. J. / Olano, A. / Villamiel, M. et al. | 2001
- 672
-
Ammoniak in der Raumluft von Käsekellern: Eine arbeitshygienische AbklärungHaas, J. et al. | 2001
- 672
-
Ammoniak in der Raumluft von Kasekellern: Eine arbeitshygienische AbklarungHaas, J. / Spillmann, H. et al. | 2001
- 675
-
A comparative study on physicochemical and sensorial properties of butter made from yogurt and creamHayaloglu, A.A. et al. | 2001
- 678
-
Quality and shelf-life of Tvorog packed in shrink filmPanfil-Kuncewicz, H. et al. | 2001
- 680
-
Stability of sodium caseinate to ethanolO'Kennedy, B.T. et al. | 2001
- 684
-
Viscoelastic properties of yogurt made with ropy and non-ropy exopolysaccharides producing culturesHassan, A.N. et al. | 2001
- 687
-
Sensory properties and consumer acceptance of concentrated yogurt made from cow's, goat's and sheep's milkMalek, A. et al. | 2001
- 690
-
A rapid Fourier transform infrared quality control method for the determination of lactose, sucrose, fat and total solids in chocolate milkCocciardi, R.A. et al. | 2001
- 694
-
Product news (Rückführlogistik, Wischtücher, Partikelzählung)| 2001
-
ORIGINAL PAPERS - The influence of batch-pasteurisation on Maillard reaction in sweetened milk products with modified carbohydrate contentBraekman, A. et al. | 2001