International Dairy Journal

Titel Veröffentlichungsdatum Sprache Zitate
Membrane filtration and related molecular separation technologies2002/01/01English
Evaluation of the structure of adsorbed layers of -casein from ellipsometry and surface force measurements1999/03/01English
Molecular modelling of conformational changes in solvated αs1-casein peptides1999/03/01English
Heat-induced aggregation of β-lactoglobulin AB at pH 2.5 as influenced by ionic strength and protein concentration2000/01/01English
Early prediction of the shelf-life of medium-heat whole milk powders using stepwise multiple regression and principal component analysis1997/05/01English
On the Usefulness of Dairy Research1998/03/01English
Correlation between κ-casein variants and citrate content in milk quantified by capillary electrophoresis1999/10/01English
Regional and seasonal variations of nitrogen fractions in commingled milk1996/10/01English
Influence of κ-Casein Genetic Variant on Rennet Gel Microstructure, Cheddar Cheesemaking Properties and Casein Micelle Size1998/08/01English
Hydrolysis of bovine β-Lactoglobulin by various proteases and identification of selected peptides1997/11/01English
Gelation of Hydrolysates of a Whey Protein Isolate Induced by Heat, Protease, Salts and Acid1998/04/01English
Calorimetric studies of interactions between β-lactoglobulin and phospholipids in solutions1997/01/01English
Influence of calcium ion activity on aggregation of casein micelles at pH 5 in the cold1999/03/01English
Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes’ milk cheeses2001/01/01English
Book Review1997/10/01English
Contents of volume 61996/11/01English
Influence of calcium chloride addition to milk on the cheese yield1997/04/01English
Porcine milk proteins: A review1997/02/01English
Characteristics of carbonated fermented milk and survival of probiotic bacteria2000/03/01English
Erratum1997/11/01English
The technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu2000/01/01English
Picón Bejes-Tresviso blue cheese: an overall biochemical survey throughout the ripening process2000/03/01English
Gelation of commercial fractions of β-lactoglobulin and α-lactalbumin1997/01/01English
Casein micelle dispersions into water, NaCl and CaCl2: physicochemical characteristics of micelles and rennet coagulation1999/03/01English
Evaluation of flavour compounds of Camembert cheese1998/01/01English
Lactic acid bacteria isolated from Arzu´a cows' milk cheese1996/01/01English
Book review1998/12/01English
Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein1995/01/01English
Differentiation between 15 whole milk powders in relation to oxidative stability during accelerated storage: Analysis of variance and canonical variable analysis1997/08/01English
The Market for Functional Foods1998/05/01English