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There are 9184 results for: content related to: Structure of Fermented Milks

  1. Membrane Processing of Fermented Milks

    Membrane Processing: Dairy and Beverage Applications

    B. Özer, A. Y. Tamime, Pages: 143–175, 2012

    Published Online : 12 DEC 2012, DOI: 10.1002/9781118457009.ch7

  2. Production and Maintenance of Viability of Probiotic Micro-Organisms in Dairy Products

    Probiotic Dairy Products

    A. Y. Tamime, M. Saarela, A. Korslund Søndergaard, V. V. Mistry, N. P. Shah, Pages: 39–72, 2007

    Published Online : 16 NOV 2007, DOI: 10.1002/9780470995785.ch3

  3. Manufacture of Yoghurt

    Fermented Milks

    R. K. Robinson, J. A. Lucey, A. Y. Tamime, Pages: 53–75, 2007

    Published Online : 26 NOV 2007, DOI: 10.1002/9780470995501.ch3

  4. Types of Fermented Milks

    Fermented Milks

    R. K. Robinson, A. Y. Tamime, Pages: 1–10, 2007

    Published Online : 26 NOV 2007, DOI: 10.1002/9780470995501.ch1

  5. Production of Drinking Products

    Fermented Milks

    L.-E. Nilsson, S. Lyck, A. Y. Tamime, Pages: 95–127, 2007

    Published Online : 26 NOV 2007, DOI: 10.1002/9780470995501.ch5

  6. Microbiology of Fermented Milks

    Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, Third Edition

    Richard K. Robinson, Adnan Y. Tamime, Monika Wszolek, Pages: 367–430, 2005

    Published Online : 28 JAN 2005, DOI: 10.1002/0471723959.ch8

  7. Miscellaneous Fermented Milk Products

    Fermented Milks

    S. Lyck, L.-E. Nilsson, A. Y. Tamime, Pages: 217–236, 2007

    Published Online : 26 NOV 2007, DOI: 10.1002/9780470995501.ch9

  8. Production of Kefir, Koumiss and other Related Products

    Fermented Milks

    M. Wszolek, B. Kupiec-Teahan, H. Skov Guldager, A. Y. Tamime, Pages: 174–216, 2007

    Published Online : 26 NOV 2007, DOI: 10.1002/9780470995501.ch8

  9. The effects of inoculant variables on the physicochemical and organoleptic properties of Doogh

    International Journal of Dairy Technology

    Volume 65, Issue 2, May 2012, Pages: 274–281, ELAHE AHMADI, AMIR MOHAMMAD MORTAZAVIAN, MOHAMMAD REZA FAZELI, HAMID EZZATPANAH and REZA MOHAMMADI

    Version of Record online : 5 JAN 2012, DOI: 10.1111/j.1471-0307.2011.00763.x

  10. Enzymatic Modification to Stabilize the Fermented Milk Drink, Doogh

    Journal of Texture Studies

    Volume 46, Issue 1, February 2015, Pages: 22–33, Mohammad Shirkhani, Ashkan Madadlou and Asghar Khosrowshahi

    Version of Record online : 6 MAR 2015, DOI: 10.1111/jtxs.12107

  11. A Fractal Approach to Microstructural Changes during the Storage of Yoghurts Prepared with Starter Cultures Producing Exopolysaccharides

    Journal of Texture Studies

    Volume 45, Issue 2, April 2014, Pages: 121–129, Michał Smoczyński and Maria Baranowska

    Version of Record online : 13 NOV 2013, DOI: 10.1111/jtxs.12055

  12. The starter culture characteristics of probiotic microorganisms in fermented milks

    Engineering in Life Sciences

    Volume 12, Issue 4, August 2012, Pages: 399–409, Reza Mohammadi, Sara Sohrabvandi and Amir Mohammad Mortazavian

    Version of Record online : 9 JUL 2012, DOI: 10.1002/elsc.201100125

  13. Conjugated linoleic acid content in fermented goat milk as affected by the starter culture and the presence of free linoleic acid

    International Journal of Dairy Technology

    Volume 68, Issue 2, May 2015, Pages: 198–206, Lorena Trigueros, Xavier Barber and Esther Sendra

    Version of Record online : 3 OCT 2014, DOI: 10.1111/1471-0307.12177

  14. Designing Processing and Fermentation Conditions for Long-Life Set Yoghurt for Made-in-Transit (MIT) Product

    Journal of Food Process Engineering

    Volume 37, Issue 1, February 2014, Pages: 19–26, M-A-R. Nor-Khaizura, S.H. Flint, O.J. McCarthy, J.S. Palmer, M. Golding and A. Jaworska

    Version of Record online : 2 DEC 2013, DOI: 10.1111/jfpe.12055

  15. Nordic/Scandinavian Fermented Milk Products

    Fermented Milks

    R. Fondén, K. Leporanta, U. Svensson, Pages: 156–173, 2007

    Published Online : 26 NOV 2007, DOI: 10.1002/9780470995501.ch7

  16. Improving the Viability of Probiotic Bacteria in Yoghurt by Homogenization

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 2984–2990, Ramona Massoud, Vajiheh Fadaei, Kianoush Khosravi-Darani and Hamid Reza Nikbakht

    Version of Record online : 9 SEP 2015, DOI: 10.1111/jfpp.12551

  17. Comparison of free amino acids and volatile components in three fermented milks

    International Journal of Dairy Technology

    Volume 65, Issue 4, November 2012, Pages: 578–584, AURORA IRIGOYEN, MARIA ORTIGOSA, SUSANA GARCÍA, FRANCISCO C IBÁÑEZ and PALOMA TORRE

    Version of Record online : 14 JUN 2012, DOI: 10.1111/j.1471-0307.2012.00855.x

  18. You have free access to this content
    Frontmatter

    Fermented Milks

    Adnan Tamime, Pages: i–xviii, 2007

    Published Online : 26 NOV 2007, DOI: 10.1002/9780470995501.fmatter

  19. THE SELECTION AND USE OF SOME MICRO-ORGANISMS FOR THE MANUFACTURE OF FERMENTED AND ACIDIFIED MILK PRODUCTS

    International Journal of Dairy Technology

    Volume 23, Issue 3, July 1970, Pages: 130–146, G. MOCQUOT and C. HUREL

    Version of Record online : 9 AUG 2007, DOI: 10.1111/j.1471-0307.1970.tb02786.x

  20. Influence of inulin and demineralised whey powder addition on the organic acid profiles of probiotic yoghurts

    International Journal of Dairy Technology

    Volume 67, Issue 4, November 2014, Pages: 577–583, Arzu Kavaz and Ihsan Bakirci

    Version of Record online : 11 JUL 2014, DOI: 10.1111/1471-0307.12152