The effect of the occurrence of psychrotrophic bacteria on sialic acid content of milk (English)
- New search for: Seckin, A.K.
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- New search for: Gursoy, O.
- New search for: Seckin, A.K.
- New search for: Kinik, O.
- New search for: Gursoy, O.
In:
MILCHWISSENSCHAFT
;
63
, 1
;
49-52
;
2008
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ISSN:
- Article (Journal) / Print
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Title:The effect of the occurrence of psychrotrophic bacteria on sialic acid content of milk
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Contributors:
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Published in:MILCHWISSENSCHAFT ; 63, 1 ; 49-52
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Publisher:
- New search for: AVA AGRAR-VERLAG ALLGAU GMBH
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Publication date:2008-01-01
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Size:4 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: 637.1
- Further information on Dewey Decimal Classification
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Classification:
DDC: 637.1 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 63, Issue 1
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
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Isolation and antihypertensive effect of exopolysaccharides from Lactobacillus casei LC2WAl, L.Z. et al. | 2008
- 7
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Hydration related properties of rennet casein-starch mixturesMounsey, J.S. et al. | 2008
- 11
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Effect of high pressure treatment on viability of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus and L. acidophilus and the pH of fermented milkShah, N.P. et al. | 2008
- 15
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The effects of operation sequence on the rheology of waxy maize starch dispersions in skim milk subjected to heat and high pressure treatmentsJohnston, D.E. et al. | 2008
- 19
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The effect of phase properties on dairy O-W emulsionsDybowska, B.E. et al. | 2008
- 22
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Effect of lactose hydrolysis on furosine and available lysine in UHT skim milkTossavainen, O. et al. | 2008
- 27
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Immunomodulatory effect of oral administration of milk fermented with Lactobacillus helveticus in miceMeena, K. et al. | 2008
- 30
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Thermal destruction of Listeria monocytogenes during manufacture of Kunefe, a traditional Turkish dessertDurmaz, H. et al. | 2008
- 33
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Evaluation of changes in the content of adverse saturated fatty acids in cow milk with a view to optimising the composition of milk fatPesek, M. et al. | 2008
- 37
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The effects of enzymatic interesterification on selected physico-chemical characteristics of milk fatChmura, M. et al. | 2008
- 41
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Predicting manipulated variables to control water content in continuous butter manufacture by an artificial neural networkFunahashi, H. et al. | 2008
- 45
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Effect of a-ketoglutaric acid or a glutamate dehydrogenase producing adjunct Lactobacillus spp. culture on Cheddar cheese ripeningWilliams, A.G. et al. | 2008
- 45
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Effect of alpha -ketoglutaric acid or a glutamate dehydrogenase producing adjunct Lactobacillus spp. culture on Cheddar cheese ripeningWilliams, A.G. / Withers, S.E. / Banks, J.M. et al. | 2008
- 49
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The effect of the occurrence of psychrotrophic bacteria on sialic acid content of milkSeckin, A.K. et al. | 2008
- 53
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Development of cholesterol-reduced Blue cheese made by cross-linked b-cyclodextrinKim, H.Y. et al. | 2008
- 53
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Development of cholesterol-reduced Blue cheese made by cross-linked beta -cyclodextrinKim, H.Y. / Bae, H.Y. / Kwak, H.S. et al. | 2008
- 57
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Protection of cream cheese by combinations of a-tocopherol and plant phenols as antioxidantsBecker, E.M. et al. | 2008
- 57
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Protection of cream cheese by combinations of alpha -tocopherol and plant phenols as antioxidantsBecker, E.M. / Fast, M.F. / Andersen, M.L. / Skibsted, L.H. et al. | 2008
- 61
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Comparative study of methods for the determination of proteolytic activity in lactic acid bacteria and selection of an autochthonous starter to manufacture Manchego cheeseNieto-Arribas, P. et al. | 2008
- 64
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Colostrum fortified probiotic fat free yogurtAryana, K.J. et al. | 2008
- 68
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Plasmin activity in high-pressure-homogenised bovine milkIucci, L. et al. | 2008
- 70
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Nutritional composition and chemico-physical parameters of water buffalo milk and milk products in GermanyBraun, P.G. et al. | 2008
- 73
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Evaluation of lipolysis in set-type fermented milks made with different commercial yoghurts starter cultures during storageGuler, Z. et al. | 2008
- 77
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Whey protein isolate (WPI) gel hardness and structure influenced by the concentration of alpha -lactalbumin and kappa -casein macropeptideOutinen, M. / Rantamaki, P. et al. | 2008
- 77
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Whey protein isolate (WPI) gel hardness and structure influenced by the concentration of a-lactalbumin and k-casein macropeptideOutinen, M. et al. | 2008
- 81
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Abstracts, Short Information| 2008
- 115
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Impressum| 2008