International Journal of Dairy Technology

Titel Veröffentlichungsdatum Sprache Zitate
Foaming properties of milk: A review of the influence of composition and processing2010/08/23English76
The production of low fat Cheddar‐type cheese1989/02/01English76
Extended shelf life milk—advances in technology2006/04/21English76
Isolation and characterization of the microbial population of different South African kefir grains2004/01/20English74
Use of ozone in the dairy industry: A review2016/04/03English72
Natural antioxidants in milk and dairy products2017/01/18English72
Measurement of ionic calcium in milk2006/07/17English71
Growth of thermophilic spore forming bacilli in milk during the manufacture of low heat powders1999/05/01English70
Milk proteins as food ingredients2001/05/01English70
How hygiene happens: physics and chemistry of cleaning2006/04/21English69
Cheese yield1994/02/01English69
The technology of low‐fat cheese manufacture2004/10/26English68
Antibacterial activity of zinc oxide nanoparticle suspensions on food‐borne pathogens2012/12/20English66
Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association2019/09/02English64
Cheese technology2004/04/26English64
Effect of refrigerated storage temperature on the viability of probiotic micro‐organisms in yogurt2007/04/13English64
The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice‐cream‐type frozen yogurts2002/02/01English63
Probiotic monocultures in fermented goat milk beverages – sensory quality of final product2019/01/17English62
Optimisation of probiotic yoghurt production containing Zedo gum2011/11/03English62
The shelf‐life of dairy products: 1. Factors influencing raw milk and fresh products1996/02/01English61
Antimicrobial activity of camel's milk against pathogenic strains of Escherichia coli and Listeria monocytogenes2004/01/20English59
Antimicrobial and antidiabetic potential of synbiotic fermented milk: A functional dairy product2018/09/04English58
Impact of nonthermal processing on different milk enzymes2019/08/04English58
Nutritional properties of fermented milk products1997/02/01English58
Isolation and characterization of Lactobacillus strains involved in koumiss fermentation2005/04/13English58
The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective2021/03/14English58
A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milk2011/01/23English58
Recent aflatoxin survey data in milk and milk products: A review2017/03/02English57
Effects of different calcium salts on properties of milk related to heat stability2010/06/27English57
Structures of the triglycerides of cows' milk, fortified milks (including. infant formulae), and human milk1982/01/01English57