International Journal of Dairy Technology

© 2013 Society of Dairy Technology

Cover image for Vol. 58 Issue 3

August 2005

Volume 58, Issue 3

Pages 129–192

  1. REVIEW

    1. Top of page
    2. REVIEW
    3. ORIGINAL RESEARCH
    4. BOOK REVIEWS
    1. Manufacturing, properties and shelf life of labneh: a review (pages 129–137)

      CONSOLATE NSABIMANA, BO JIANG and RIMA KOSSAH

      Article first published online: 20 JUL 2005 | DOI: 10.1111/j.1471-0307.2005.00205.x

  2. ORIGINAL RESEARCH

    1. Top of page
    2. REVIEW
    3. ORIGINAL RESEARCH
    4. BOOK REVIEWS
    1. Investigation of the impact of simulated commercial centrifugation and microfiltration conditions on levels of Mycobacterium avium ssp. paratuberculosis in milk (pages 138–142)

      IRENE R GRANT, ALAN G WILLIAMS, MICHAEL T ROWE and D DONALD MUIR

      Article first published online: 20 JUL 2005 | DOI: 10.1111/j.1471-0307.2005.00201.x

    2. Disruption of fat globules during concentration of whole milk in a pilot scale multiple-effect evaporator (pages 143–149)

      AIQIAN YE, HARJINDER SINGH, MICHAEL TAYLOR and SKELTE ANEMA

      Article first published online: 20 JUL 2005 | DOI: 10.1111/j.1471-0307.2005.00207.x

    3. Commercially important characteristics of Turkish origin domestic strains of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus (pages 150–157)

      KAMURAN AYHAN, FÜGEN DURLU-ÖZKAYA and NEZIHE TUNAIL

      Article first published online: 20 JUL 2005 | DOI: 10.1111/j.1471-0307.2005.00206.x

    4. Comparison of the characteristics of teleme cheese made from ewe's, goat's and cow's milk or a mixture of ewe's and goat's milk (pages 158–163)

      H MALLATOU and E C PAPPA

      Article first published online: 20 JUL 2005 | DOI: 10.1111/j.1471-0307.2005.00204.x

    5. Loss of available lysine during processing of different dulce de leche formulations (pages 164–168)

      LAURA S MALEC, RICARDO A LLOSA, GABRIELA B NARANJO and MARÍA S VIGO

      Article first published online: 20 JUL 2005 | DOI: 10.1111/j.1471-0307.2005.00202.x

    6. Viability of probiotic micro-organisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate (pages 169–173)

      ADRIANE E C ANTUNES, TALITA F CAZETTO and HELENA M A BOLINI

      Article first published online: 20 JUL 2005 | DOI: 10.1111/j.1471-0307.2005.00203.x

    7. The effects of different incubation temperatures on the acetaldehyde content and viable bacteria counts of bio-yogurt made from ewe's milk (pages 174–179)

      MUTLU B GÜLER-AKIN

      Article first published online: 20 JUL 2005 | DOI: 10.1111/j.1471-0307.2005.00209.x

    8. The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture (pages 180–184)

      M GUVEN, K YASAR, O B KARACA and A A HAYALOGLU

      Article first published online: 20 JUL 2005 | DOI: 10.1111/j.1471-0307.2005.00210.x

    9. Bioavailability of calcium and physicochemical properties of calcium-fortified buffalo milk (pages 185–189)

      PRIYA RANJAN, SUMIT ARORA, GHANSHYAM S SHARMA, JAGVEER S SINDHU, VINOD K KANSAL and RAM B SANGWAN

      Article first published online: 20 JUL 2005 | DOI: 10.1111/j.1471-0307.2005.00208.x

  3. BOOK REVIEWS

    1. Top of page
    2. REVIEW
    3. ORIGINAL RESEARCH
    4. BOOK REVIEWS
    1. Book Review (page 190)

      A J R Law

      Article first published online: 20 JUL 2005 | DOI: 10.1111/j.1471-0307.2005.00160.x

    2. Book Review (page 191)

      A G Williams

      Article first published online: 20 JUL 2005 | DOI: 10.1111/j.1471-0307.2005.00163.x

    3. Book Review (page 192)

      David Horne

      Article first published online: 20 JUL 2005 | DOI: 10.1111/j.1471-0307.2005.00174.x

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