International Dairy Journal

Title Publication Date Language Citations
Impact of hydrolysis method and lactase preparation on proteolysis and glycation in long-term stored lactose-hydrolysed UHT milkEnglish
Identification of Peptides in Cheddar Cheese by Electrospray Ionization Mass Spectrometry1998/07/01English
Evaluation of supercritical fluid extraction as sample preparation method for the study of Roncal cheese aroma2000/01/01English
Adsorption Behaviour of Whey Proteins Measured by Two Different Methods1998/02/01English
Fortification of yoghurt with calcium salts and its effect on starter microorganisms and yoghurt quality1997/08/01English
Comparison of ethanol and trichloracetic acid fractionation for measurement of proteolysis in Emmental cheese1996/11/01English
Milk-Borne Bioactive Peptides1998/05/01English
Heat-induced changes in the nutritional properties of sodium caseinate1999/03/01English
The manufacture of set-type natural yoghurt containing different oils — 1. Compositional quality, microbiological evaluation and sensory properties1996/08/01English
Emulsifying Properties of Milk Proteins Cross-linked with Microbial Transglutaminase1998/08/01English
Cross-linking casein micelles by a microbial transglutaminase conditions for formation of transglutaminase-induced gels2000/01/01English
Low cross-flow velocity microfiltration of skim milk for removal of bacterial spores1997/11/01English
Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels1999/03/01English
Protocol for the manufacture of miniature washed-curd cheeses under controlled microbiological conditions2000/01/01English
Bovine milk procathepsin D: Presence and activity in heated milk and in extracts of rennet-free UF-Feta cheese2000/01/01English
Energy sources of non-starter lactic acid bacteria isolated from Cheddar cheese2000/01/01English
Contamination routes of Gram-negative spoilage bacteria in the production of pasteurised milk, evaluated by randomly amplified polymorphic DNA (RAPD)2000/01/01English
The association of chymosin with artificial casein micelles2000/01/01English
Minimizing whey protein retention in cross-flow microfiltration of skim milk1997/04/01English
Affinity between chymosin and individual caseins at varying pH-values1997/10/01English
Influence of feed properties on membrane fouling in crossflow microfiltration of particulate suspensions2000/01/01English
The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk1999/03/01English
Milk fat microencapsulation using whey proteins1999/09/01English
Overview of Functional Foods: Emphasis on Probiotic Bacteria1998/05/01English
Inhibition of pathogen adhesion by β-lactoglobulin1997/10/01English
Safe and sustainable systems for food-grade fermentations by genetically modified lactic acid bacteria1999/01/01English
Effectiveness of vacuum impregnation brining of Manchego-type curd1999/02/01English
Changes in flavour and volatiles of full-fat and reducedfat Cheddar cheeses during maturation1996/10/01English
On the temperature reversibility of the viscoelasticity of acid-induced sodium caseinate emulsion gels2000/01/01English
Physical and storage properties of high milk protein powder1996/01/01English