International Dairy Journal

Title Publication Date Language Citations
Study on the compositional factors involved in the variable sensitivity of caprine milk to high-temperature processing2000/01/01English
A new spectrophotometric assay for native β-lactoglobulin in raw and processed bovine milk1997/11/01English
Calendar2002/01/01English
Relationship between Some Characteristics of WPC Hydrolysates and the Enzyme Complement in Commercially Available Proteinase Preparations1998/09/01English
Profiling of genetic variants of bovine κ-casein macropeptide by electrophoretic and chromatographic techniques1996/11/01English
Recrystallization of ice in ice cream during controlled accelerated storage1996/11/01English
Microbiology and biochemistry of gorgonzola cheese during ripening1997/08/01English
Iso-electric Focusing of Camel Milk Proteins1998/07/01English
Behaviour of casein micelles at conditions comparable to those in ice cream1999/03/01English
Heat-induced changes in milk1996/06/01English
Plasmin activity, β-lactoglobulin denaturation and proteolysis in high pressure treated milk2000/01/01English
Establishment of bacteriophages in an immobilized cells system used for continuous inoculation of lactococci1999/07/01English
Portal absorption of 45Ca from labelled milk, yoghurt or heat treated yoghurt in the growing pig2001/01/01English
Book review1999/02/01English
Benzoic acid as a natural compound in cultured dairy products and cheese1995/01/01English
The Role of Conjugated Linoleic Acid (CLA) in Health1998/05/01English
Free Fatty Acids, Triglycerides and Volatile Compounds in Serra da Estrela Cheese—Changes throughout Ripening1998/10/01English
Contribution of low molecular weight water soluble compounds to the taste of cheeses made of cows', ewes’ and goats’ milk1999/09/01English
Shelf-life of Milk Packaged in Plastic Containers With and Without Treatment to Reduce Light Transmission1998/07/01English
Flavour and off-flavour compounds of Swiss Gruyère cheese. Identification of key odorants by quantitative instrumental and sensory studies2001/01/01English
One-dimensional syneresis of rennet-induced gels2000/01/01English
The Effect of Heating on Physicochemical and Renneting Properties of Milk: A Comparison between Caprine, Ovine and Bovine Milk1998/08/01English
Rheological Properties and Cutting Time of Rennet Gels. Effect of pH and Enzyme Concentration1998/04/01English
An investigation of the autolytic properties of three lactococcal strains during cheese ripening1996/11/01English
Peptide hydrolase system of lactic acid bacteria isolated from Serra da Estrela cheese2000/01/01English
Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents2000/03/01English
Suspension stability and size distribution of particles in reconstituted, commercial calcium caseinates2000/01/01English
Effects of skim milk homogenization on proteolysis and rheology of Mozzarella cheese1995/01/01English
Freezing of whey protein concentrate solutions and its effect on protein functionality indicators1995/01/01English
Emulsion and foam properties of plasmin derived β-casein peptides1999/03/01English