International Journal of Dairy Technology

Titel Veröffentlichungsdatum Sprache Zitate
Probiotic properties of ice creams produced with dietary fibres from by‐products of the food industry2017/01/22English56
The flavour of milk and dairy products: I. Milk of different kinds, milk powder, butter and cream1997/05/01English56
Effects of calcium chelating agents on the solubility of milk protein concentrate2017/05/04English56
Comparative survival and evaluation of functional probiotic properties of spray‐dried lactic acid bacteria2009/05/01English55
Effect of Microencapsulation on Viability of Lactobacillus acidophilus LA‐5 and Bifidobacterium bifidum BB‐12 During Kasar Cheese Ripening2008/07/08English55
Viability of probiotic micro‐organisms during storage, postacidification and sensory analysis of fat‐free yogurts with added whey protein concentrate2005/07/20English55
Hypolipidaemic effects of synbiotic yoghurt in rabbits2019/06/10English55
Milk oligosaccharides: A review2015/06/28English55
The sensory characteristics of Cheddar cheese and their relationship with acceptability1989/11/01English55
Technology options for new nutritional concepts2002/05/01English55
Raw milk and raw milk cheeses as vehicles for infection by Verocytotoxin‐producing Escherichia coli2009/07/13English54
Formation and potential uses of milk proteins as nano delivery vehicles for nutraceuticals: A review2011/10/27English54
Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt2007/10/17English54
High‐pressure‐induced changes in bovine milk: a review2006/04/21English53
Spray‐drying for the production of dried cultures2011/04/13English53
Effects of storage temperature and water activity on the survival of bifidobacteria in powder form2009/05/01English52
The sensory profile and consumer preference for ten speciality cheeses2000/02/01English52
Incidence, source and some properties of psychrotrophic Bacillus spp found in raw and pasteurized milk1990/08/01English52
Water utilisation, energy utilisation and waste water management in the dairy industry: A review2013/12/28English52
The Irish dairy industry – Recent history and strategy, current state and future challenges2020/01/07English52
Microbiological quality of white‐brined cheeses: a review2002/08/01English51
Rheology and sensory profiling of set‐type fermented milks made with different commercial probiotic and yoghurt starter cultures2003/07/15English51
Manufacturing, properties and shelf life of labneh: a review2005/07/20English51
Functional and textural properties of vegetable‐fibre enriched yoghurt2018/10/29English50
Ingredient selection criteria for probiotic microorganisms in functional dairy foods1998/11/01English50
High pressure processing of milk‐the first 100 years in the development of a new technology1999/11/01English50
Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt2014/07/04English50
Effect of long‐chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage2011/10/27English50
Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt2018/11/07English50
Review of systems for monitoring curd setting during cheesemaking2002/05/01English49