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There are 215710 results for: content related to: Milk and Different Types of Milk Products

  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. Structure of Fermented Milks

    Structure of Dairy Products

    A.Y. Tamime, A. Hassan, E. Farnworth, T. Toba, Pages: 134–169, 2007

    Published Online : 16 NOV 2007, DOI: 10.1002/9780470995921.ch6

  3. 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

  4. 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

  5. Nutritional and therapeutic value of fermented caprine milk

    International Journal of Dairy Technology

    Volume 63, Issue 2, May 2010, Pages: 171–189, VEDRAN SLAČANAC, RAJKA BOŽANIĆ, JOVICA HARDI, JUDIT REZESSYNÉ SZABÓ, MIRELA LUČAN and VINKO KRSTANOVIĆ

    Version of Record online : 4 MAR 2010, DOI: 10.1111/j.1471-0307.2010.00575.x

  6. 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

  7. YOGHURT - A REVIEW OF THE PRODUCT AND ITS MANUFACTURE

    International Journal of Dairy Technology

    Volume 28, Issue 3, July 1975, Pages: 149–163, A. Y. TAMIME

    Version of Record online : 9 AUG 2007, DOI: 10.1111/j.1471-0307.1975.tb00382.x

  8. 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

  9. 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

  10. The use of carbon dioxide in the processing and packaging of milk and dairy products: A review

    International Journal of Dairy Technology

    Volume 65, Issue 2, May 2012, Pages: 161–177, PREETI SINGH, ALI ABAS WANI, A A KARIM and HORST-CHRISTIAN LANGOWSKI

    Version of Record online : 30 OCT 2011, DOI: 10.1111/j.1471-0307.2011.00744.x

  11. 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

  12. 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

  13. Development of made-in-transit set culture yoghurt: effect of increasing the concentration of reconstituted skim milk as the milk base

    International Journal of Food Science & Technology

    Volume 47, Issue 3, March 2012, Pages: 579–584, Mahmud-Ab-Rashid Nor-Khaizura, Steve H. Flint, Owen J. McCarthy, Jon S. Palmer, Matt Golding and Agata Jaworska

    Version of Record online : 23 DEC 2011, DOI: 10.1111/j.1365-2621.2011.02880.x

  14. Nutritional aspects of fermented milk products

    FEMS Microbiology Letters

    Volume 46, Issue 3, September 1987, Pages: 337–342, M.I. Gurr

    Version of Record online : 27 MAR 2006, DOI: 10.1111/j.1574-6968.1987.tb02470.x

  15. Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk

    International Journal of Food Science & Technology

    Volume 45, Issue 4, April 2010, Pages: 713–718, Masoud Najaf Najafi, Arash Koocheki and Saeedeh Valibaigy

    Version of Record online : 23 MAR 2010, DOI: 10.1111/j.1365-2621.2010.02185.x

  16. 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

  17. The quality of set-style yoghurt responsible to partial lactose hydrolysis followed by protein cross-linking of the skimmed milk

    International Journal of Dairy Technology

    Volume 68, Issue 3, August 2015, Pages: 427–433, Yan-Ping Han, Miao Fu and Xin-Huai Zhao

    Version of Record online : 26 JAN 2015, DOI: 10.1111/1471-0307.12195

  18. 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

  19. Practical consequences of calcium addition to and removal from milk and milk products

    International Journal of Dairy Technology

    Volume 68, Issue 1, February 2015, Pages: 1–10, Hilton C Deeth and Michael J Lewis

    Version of Record online : 15 DEC 2014, DOI: 10.1111/1471-0307.12188

  20. Milk-derived Bioactive Components from Fermentation

    Milk and Dairy Products as Functional Foods

    O.A. Alhaj, A. Kanekanian, Pages: 237–288, 2014

    Published Online : 28 MAR 2014, DOI: 10.1002/9781118635056.ch8