Physicochemical and sensory properties of stirred skim milk yoghurt as influenced by glucono- delta -lactone and dry matter (English)
- New search for: Kucukcetin, A.
- New search for: Demir, M.
- New search for: Milci, S.
- New search for: Kucukcetin, A.
- New search for: Demir, M.
- New search for: Milci, S.
In:
MILCHWISSENSCHAFT
;
65
, 2
;
183-187
;
2010
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ISSN:
- Article (Journal) / Print
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Title:Physicochemical and sensory properties of stirred skim milk yoghurt as influenced by glucono- delta -lactone and dry matter
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Contributors:
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Published in:MILCHWISSENSCHAFT ; 65, 2 ; 183-187
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Publisher:
- New search for: AVA AGRAR-VERLAG ALLGAU GMBH
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Publication date:2010-01-01
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Size:5 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 65, Issue 2
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.
- 119
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Effect of some vitamins and minerals on the in vitro phagocytic activity of milk neutrophils of high producing crossbred cowsNiranjan, R K et al. | 2010
- 123
-
Microbiological investigation of culture negative milk samples of clinical mastitis cowsKrömker, V et al. | 2010
- 127
-
Effect of α-lactalbumin and β-lactoglobulin on inulin gelationGlibowski, P et al. | 2010
- 127
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Effect of alpha -lactalbumin and beta -lactoglobulin on inulin gelationGlibowski, P. et al. | 2010
- 131
-
Purification and identification of osteopontin from bovine milkSun, J et al. | 2010
- 135
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Polymeric microfiltration of skimmed milk in Edam cheese process II. Effect on the composition and nutritional quality of whey protein concentrateOutinen, M et al. | 2010
- 140
-
Hypocholesterolemic effect of Lactobacillus casei isolated from Dahi (Indian yoghurt) in albino ratsMaity, T K et al. | 2010
- 144
-
The antibacterial properties and strain identification of Lactobacillus acidophilus NX2-6 screened from ChigeeWuyundalai, F X Lu et al. | 2010
- 148
-
Particle size distribution of sodium caseinate in water-ethanol solutionsMezdour, S et al. | 2010
- 151
-
The effect of calcium removal from milk on casein micelle stability and structureGrimley, H J et al. | 2010
- 155
-
Influence of raw milk quality on casein fractions in UHT processed milkHachana, Y et al. | 2010
- 157
-
Methods for detection of soymilk adulteration in milkSharma, R et al. | 2010
- 161
-
A comparative study of the changes in different parameters and in the antioxidant activity of Dhaka- and Gouda-type cheeses during ripeningParvin, S et al. | 2010
- 165
-
Fatty acid composition of breast milk and infant formula in Harbin region of ChinaRen, D et al. | 2010
- 169
-
Effect of whey protein concentrates on texture, meltability and microstructure of acid casein processed cheese analogsSolowiej, B et al. | 2010
- 173
-
Impact of exopolysaccharide-containing base Cheddar cheese on reduced fat process cheeseAwad, S et al. | 2010
- 177
-
Effects probiotic-containing microcapsules on viscosity, phase separation and sensory attributes of drink based on fermented milkKhosrokhavar, R et al. | 2010
- 180
-
Aerated gels obtained from whey protein concentrateTomczynska-Mleko, M et al. | 2010
- 183
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Physicochemical and sensory properties of stirred skim milk yoghurt as influenced by glucono- delta -lactone and dry matterKucukcetin, A. / Demir, M. / Milci, S. et al. | 2010
- 183
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Physicochemical and sensory properties of stirred skim milk yoghurt as influenced by glucono-δ-lactone and dry matterKücükcetin, A et al. | 2010
- 187
-
Milk technological properties and fermentation products of human origin Lactobacillus rhamnosus IF3 and L. paracasei ssp. paracasei IF10 as single cultureBilgin, B. et al. | 2010
- 187
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Milk technological properties and fermentation products of human origin Lactobacillus rhamnosus IF3 and L. paracaseí ssp. paracaseí IF10 as single cultureBilgin, B et al. | 2010
- 190
-
Activities and thermal stability of indigenous enzymes in cream and ice-cream mixBalkishan, N P et al. | 2010
- 193
-
Fate of aflatoxin M1 during manufacture and storage of yoghurtAly, S A et al. | 2010
- 195
-
Suitability of commercial caseinates in comparison to micellar casein as raw material for isolation of food-grade beta -caseinPost, E.A. / Hinrichs, J. et al. | 2010
- 195
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Suitability of commercial caseinates in comparison to micellar casein as raw material for isolation of food-grade β-caseinPost, E A et al. | 2010
- 199
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Referate, Kurzberichte, Schnellinformationen| 2010
- 231
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Impressum| 2010