International Dairy Journal

Title Publication Date Language Citations
Editorial Board2023/05/01English
Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides2023/07/01English
Elaboration and characterisation of a miniature soft lactic goat cheese model to mimic a factory cheese2023/07/01English
Multivariate relationship between major constituents and casein fractions in buffalo milk using canonical correlation analysis2023/07/01English
Assessment and optimisation of ultrasound as a pretreatment in the production of enzyme-modified cheese2023/07/01English
Heat stability of milk emulsions: phospholipid–protein interactions1999/03/01English
Purification and characterization of a proteinase from Lactobacillus Plantarum DPC27391997/10/01English
Interactions between chymosin and individual or micellar caseins1999/03/01English
Purification and properties of two intracellular aminopeptidases produced by Brevibacterium linens SR32000/01/01English
Ripening of Cheddar cheese made from blends of raw and pasteurised milk2000/01/01English
Cows milk protein genotypes: quality and stability of raw milk, pasteurized milk and fermented milk1999/03/01English
Book review1998/01/01English
Purification and properties of an acid phosphatase from Lactobacillus curvatus DPC20241999/12/01English
Hept-cis-4-enal: analysis and flavour contribution to fresh milk2001/01/01English
Aminopeptidase and Dipeptidyl Peptidase Activity of Lactobacillus spp. and Non-starter Lactic Acid Bacteria (NSLAB) isolated from Cheddar Cheese1998/04/01English
A large-scale isolation of native β-lactoglobulin: characterization of physicochemical properties and comparison with other methods2000/01/01English
A preliminary study of lactic acid bacteria in whey starter culture and industrial Pecorino Sardo ewes’ milk cheese: PCR-identification and evolution during ripening2002/01/01English
Removal and inactivation of thermo-resistant streptococci colonising stainless steel1999/07/01English
Aminopeptidase Activities of Starter and Non-Starter Lactic Acid Bacteria under Simulated Cheddar Cheese Ripening Conditions1998/04/01English
Production of cheddar cheese using a Lactococcus lactis ssp. Cremoris SK11 derivative with enhanced aminopeptidase activity1995/01/01English
Characterisation of the protein composition of casein micelles after heating1999/03/01English
Studies on Rheological Properties of Stirred Milk Gels Made from Milk with Defined Genetic Variants of κ-Casein and β-Lactoglobulin1998/10/01English
Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology1999/12/01English
Characterisation of a new chromatography matrix for peptide molecular mass determination1997/08/01English
Volatile Flavour Production by Penicillium caseifulvum1998/10/01English
Calendar2001/01/01English
Dairy Technology2000/01/01English
Purification and properties of lipase from Pseudomonas fluorescens strain 2D1996/05/01English
Partial purification and characterization of two aminotransferases from Lactococcus lactis subsp. cremoris B78 involved in the catabolism of methionine and branched-chain amino acids2000/01/01English
Purification and characterization of a cell surface-associated esterase from Lactobacillus fermentum DT411997/01/01English