Search Results

There are 6893359 results for: content related to: The History of Dairy Produce

  1. 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

  2. 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

  3. 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

    Version of Record online : 9 AUG 2007, DOI: 10.1111/j.1471-0307.1974.tb01690.x

  4. 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

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740650106

  5. 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

    Version of Record online : 5 APR 2012, DOI: 10.1111/j.1365-2621.2012.02992.x

  6. 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

  7. 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

    Version of Record online : 25 SEP 2012, DOI: 10.1111/j.1471-0307.2012.00880.x

  8. 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

    Version of Record online : 4 JUL 2014, DOI: 10.1111/1471-0307.12142

  9. 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

  10. 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

    Version of Record online : 9 AUG 2007, DOI: 10.1111/j.1471-0307.1977.tb01160.x

  11. Some strategies for the stabilization of long chain n-3 PUFA-enriched foods: A review

    European Journal of Lipid Science and Technology

    Volume 117, Issue 11, November 2015, Pages: 1853–1866, Charlotte Jacobsen

    Version of Record online : 29 SEP 2015, DOI: 10.1002/ejlt.201500137

  12. Manufacturing Outlines and Applications of Selected Cheese Varieties

    Dairy Ingredients for Food Processing

    Ramesh C. Chandan, Rohit Kapoor, Pages: 267–316, 2011

    Published Online : 26 JAN 2011, DOI: 10.1002/9780470959169.ch11

  13. Microstructure of Natural Cheeses

    Structure of Dairy Products

    Adnan Tamime, Pages: 170–209, 2007

    Published Online : 16 NOV 2007, DOI: 10.1002/9780470995921.ch7

  14. 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

  15. 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

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740640107

  16. 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

    Version of Record online : 16 JUL 2014, DOI: 10.1111/1471-0307.12147

  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. Keyword Index

    International Journal of Food Science & Technology

    Volume 38, Issue 8, December 2003, Pages: 897–937,

    Version of Record online : 18 NOV 2003, DOI: 10.1046/j.1365-2621.2003.00389.x

  19. 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

  20. The Quality of Milk for Cheese Manufacture

    Technology of Cheesemaking, Second Edition

    T. P. Guinee, B. O'Brien, Pages: 1–67, 2010

    Published Online : 11 MAY 2010, DOI: 10.1002/9781444323740.ch1