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There are 60181 results for: content related to: The History of Dairy Produce

  1. Cream Cheese and Related Products

    Dairy Fats and Related Products

    T. P. Guinee, M. Hickey, Pages: 195–256, 2009

    Published Online : 27 OCT 2009, DOI: 10.1002/9781444316223.ch8

  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. 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

    Article first published online : 30 OCT 2011, DOI: 10.1111/j.1471-0307.2011.00744.x

  4. Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt

    International Journal of Dairy Technology

    Volume 67, Issue 4, November 2014, Pages: 495–503, Berrak Delikanli and Tulay Ozcan

    Article first published online : 4 JUL 2014, DOI: 10.1111/1471-0307.12142

  5. Stability of aflatoxin M1 during manufacture and storage of yoghurt, yoghurt-cheese and acidified milk

    Journal of the Science of Food and Agriculture

    Volume 65, Issue 1, May 1994, Pages: 31–34, Nagwa I Hassanin

    Article first published online : 19 SEP 2006, DOI: 10.1002/jsfa.2740650106

  6. 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

  7. THE MANUFACTURE AND USE OF STARTERS FOR THE DAIRY INDUSTRY: CHARACTERISTICS AND USE OF STARTERS FOR THE MANUFACTURE OF YOGHURT, COTTAGE CHEESE, CULTURED BUTTERMILK AND OTHER FERMENTED PRODUCTS

    International Journal of Dairy Technology

    Volume 30, Issue 1, January 1977, Pages: 15–22, J. F. GORDON and NORAH SHAPTON

    Article first published online : 9 AUG 2007, DOI: 10.1111/j.1471-0307.1977.tb01160.x

  8. Cream cheese as a symbiotic food carrier using Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and inulin

    International Journal of Dairy Technology

    Volume 66, Issue 1, February 2013, Pages: 63–69, Larissa L Alves, Neila S P S Richards, Paula Mattanna, Diego F Andrade, Adriano P S Rezer, Liana I G Milani, Adriano G Cruz and José A F Faria

    Article first published online : 25 SEP 2012, DOI: 10.1111/j.1471-0307.2012.00880.x

  9. Chemical and sensory changes of different dairy products during storage in packages containing nanocrystallised TiO2

    International Journal of Food Science & Technology

    Volume 47, Issue 7, July 2012, Pages: 1448–1456, Anca Peter, Camelia Nicula, Anca Mihaly-Cozmuta, Leonard Mihaly-Cozmuta and Emil Indrea

    Article first published online : 5 APR 2012, DOI: 10.1111/j.1365-2621.2012.02992.x

  10. 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

    Article first published online : 23 MAR 2010, DOI: 10.1111/j.1365-2621.2010.02185.x

  11. USE OF MILK CONCENTRATED BY ULTRAFILTRATION FOR MAKING HARD CHEESE, SOFT CHEESE AND YOGHURT

    International Journal of Dairy Technology

    Volume 27, Issue 3, July 1974, Pages: 151–155, Helen R. Chapman, Valerie E. Bines, F. A. Glover and P. J. Skudder

    Article first published online : 9 AUG 2007, DOI: 10.1111/j.1471-0307.1974.tb01690.x

  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

    Article first published online : 14 JUN 2012, DOI: 10.1111/j.1471-0307.2012.00855.x

  13. Dairy Systems

    Practical Food Rheology: An Interpretive Approach

    Allen Foegeding, Bongkosh Vardhanabhuti, Xin Yang, Pages: 133–172, 2010

    Published Online : 1 DEC 2010, DOI: 10.1002/9781444391060.ch7

  14. You have free access to this content
    Index

    Structure of Dairy Products

    Adnan Tamime, Pages: 277–288, 2007

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

  15. 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

    Article first published online : 9 AUG 2007, DOI: 10.1111/j.1471-0307.1970.tb02786.x

  16. 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

  17. Microencapsulation for Gastrointestinal Delivery of Probiotic Bacteria

    Nano- and Microencapsulation for Foods

    Hae-Soo Kwak, Pages: 167–197, 2014

    Published Online : 18 APR 2014, DOI: 10.1002/9781118292327.ch7

  18. Strained fermented milks – A review of existing legislative provisions, survey of nutritional labelling of commercial products in selected markets and terminology of products in some selected countries

    International Journal of Dairy Technology

    Volume 67, Issue 3, August 2014, Pages: 305–333, Adnan Y Tamime, Michael Hickey and David D Muir

    Article first published online : 16 JUL 2014, DOI: 10.1111/1471-0307.12147

  19. 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

    Article first published online : 4 MAR 2010, DOI: 10.1111/j.1471-0307.2010.00575.x

  20. Immunochemical detection of ovalbumin in dairy-based foods

    Journal of the Science of Food and Agriculture

    Volume 64, Issue 1, January 1994, Pages: 39–45, Lauretta Turin and Francesco Bonomi

    Article first published online : 19 SEP 2006, DOI: 10.1002/jsfa.2740640107