International Journal of Dairy Technology

Cover image for Vol. 66 Issue 4

November 2013

Volume 66, Issue 4

Pages 461–609


    1. Top of page
    1. Detection of progesterone in bovine milk using an electrochemical immunosensor (pages 461–467)

      Hong You Zhang, Xia Yan Du, Qian Liu, Cheng Xia and Ling Wei Sun

      Version of Record online: 6 JUN 2013 | DOI: 10.1111/1471-0307.12076

    2. Effect of nisin-producing Lactococcus lactis starter cultures on the inhibition of two pathogens in ripened cheeses (pages 468–477)

      Barbara Dal Bello, Giuseppe Zeppa, Daniela M Bianchi, Lucia Decastelli, Amaranta Traversa, Silvia Gallina, Jean Daniel Coisson, Monica Locatelli, Fabiano Travaglia and luca Cocolin

      Version of Record online: 20 MAY 2013 | DOI: 10.1111/1471-0307.12064

    3. Effect of inulin addition on the sensorial properties of reduced-fat fresh cheese (pages 478–483)

      Bibiana Juan, Anna Zamora, Felix Quintana, Buenaventura Guamis and Antonio J Trujillo

      Version of Record online: 17 APR 2013 | DOI: 10.1111/1471-0307.12057

    4. The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase (pages 484–489)

      Zuzana Hanáková, František Buňka, Vladimír Pavlínek, Lenka Hudečková and Rahula Janiš

      Version of Record online: 17 JUN 2013 | DOI: 10.1111/1471-0307.12066

    5. Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese (pages 512–526)

      Songul Cakmakci, Elif Dagdemir, Ali A Hayaloglu, Mustafa Gurses, Bulent Cetin and Deren Tahmas-Kahyaoglu

      Version of Record online: 19 AUG 2013 | DOI: 10.1111/1471-0307.12069

    6. A dual-acidification process for the manufacture of direct-acidified Cottage cheese (pages 552–561)

      Subarna Makhal, Suresh K Kanawjia and Apurba Giri

      Version of Record online: 17 JUN 2013 | DOI: 10.1111/1471-0307.12077

    7. Impact of physiological state of starter culture on ripening and flavour development of Swiss–Dutch-type cheese (pages 562–569)

      Marta Mikš-Krajnik, Andrzej Babuchowski and Ireneusz Białobrzewski

      Version of Record online: 24 JUN 2013 | DOI: 10.1111/1471-0307.12079

    8. Preservation of precut white cheese by modified atmosphere packaging (pages 576–586)

      Celale Kirkin, Gurbuz Gunes and Meral Kilic-Akyilmaz

      Version of Record online: 13 JUN 2013 | DOI: 10.1111/1471-0307.12082

    9. Moisture sorption isotherms of dietetic Rabri at different storage temperatures (pages 587–594)

      Gajanan Ghayal, Alok Jha, Jatindra K Sahu, Arvind Kumar, Anuj Gautam, Ravindra Kumar and Prasad Rasane

      Version of Record online: 11 JUL 2013 | DOI: 10.1111/1471-0307.12083

    10. Hygienic and physicochemical quality characterisation of artisanal and industrial Pecorino Calabrese cheese (pages 595–603)

      Orlando Campolo, Flora V Romeo, Alda Attinà, Lucia Zappalà and Vincenzo Palmeri

      Version of Record online: 31 JUL 2013 | DOI: 10.1111/1471-0307.12093


    1. Top of page
    1. Manual on Vitamin A Deficiency Disorders (VADD) (2012) (pages 604–605)

      B. T. O'Kennedy

      Version of Record online: 5 OCT 2013 | DOI: 10.1111/1471-0307.12063

    2. Proceedings of the World Dairy Summit (2011) (pages 606–608)

      J. Sumner

      Version of Record online: 5 OCT 2013 | DOI: 10.1111/1471-0307.12073

    3. Robotics and Automation in the Food Industry (2013) (page 609)

      K. Burgess

      Version of Record online: 5 OCT 2013 | DOI: 10.1111/1471-0307.12094