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International Journal of Dairy Technology

Cover image for Vol. 67 Issue 1

February 2014

Volume 67, Issue 1

Pages 1–151

  1. REVIEW

    1. Top of page
    2. REVIEW
    3. ORIGINAL RESEARCH
    4. BOOK REVIEWS
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  2. ORIGINAL RESEARCH

    1. Top of page
    2. REVIEW
    3. ORIGINAL RESEARCH
    4. BOOK REVIEWS
    1. You have free access to this content
      Utilisation of a cell-free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in Cheddar cheese (pages 21–30)

      Anil B Yarlagadda, Martin G Wilkinson, Siobhan P Ryan, Imelda A Doolan, Maurice G O'sullivan and Kieran N Kilcawley

      Article first published online: 1 OCT 2013 | DOI: 10.1111/1471-0307.12099

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      Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese (pages 31–38)

      Thais L T da Silva, Vanessa R de Souza, Ana C M Pinheiro, Cleiton A Nunes and Tassyana V M Freire

      Article first published online: 4 OCT 2013 | DOI: 10.1111/1471-0307.12100

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      Influence of technological variables on the functionality of the cell-free fraction of fermented buttermilk (pages 39–46)

      Melina Peteán, Alejandro Beccaría, Patricia Burns, Guillermo Sihufe, María Florencia Zacarías, Ana Binetti, Jorge Reinheimer and Gabriel Vinderola

      Article first published online: 19 SEP 2013 | DOI: 10.1111/1471-0307.12097

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      Evaluation of the psychrotrophic specific signatures for cspA gene and 16S rDNA on the phenotype of Bacillus cereus sensu strictu (pages 67–72)

      Maike T Maziero Montanhini, Roberto Montanhini Neto, Juliana Vitória M Bittencourt, José Paes de A N Pinto and Luciano dos Santos Bersot

      Article first published online: 1 AUG 2013 | DOI: 10.1111/1471-0307.12092

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      Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening (pages 82–88)

      Majid Hashemi, Farideh Tabatabaee Yazdi, Masoud Yavarmanesh, Elnaz Milani and Atena Pasban

      Article first published online: 12 JUL 2013 | DOI: 10.1111/1471-0307.12086

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      Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar (pages 89–94)

      Luciana C Maganha, Roice E Rosim, Carlos H Corassin, Adriano G Cruz, José A F Faria and Carlos A F Oliveira

      Article first published online: 12 JUL 2013 | DOI: 10.1111/1471-0307.12087

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      Streptococcus thermophilus strains of plant origin as dairy starters: Isolation and characterisation (pages 117–122)

      Thiyagamoorthy Umamaheswari, Kaliyaperumal Anbukkarasi, Prashant Singh, Sudhir K Tomar and Rameshwar Singh

      Article first published online: 23 SEP 2013 | DOI: 10.1111/1471-0307.12098

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      The potential for scale economies in milk powder processing: an Irish case study (pages 129–134)

      Trevor Donnellan, Thia Hennessy, Mark Fenelon and Donal O'Callaghan

      Article first published online: 19 DEC 2013 | DOI: 10.1111/1471-0307.12109

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      Characterisation of the sensory properties of whey protein concentrates (pages 135–141)

      Amy Lammert, Ammar Olabi, Loulwa Kalache, Katie Brooks and Phillip Tong

      Article first published online: 9 NOV 2013 | DOI: 10.1111/1471-0307.12102

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  3. BOOK REVIEWS

    1. Top of page
    2. REVIEW
    3. ORIGINAL RESEARCH
    4. BOOK REVIEWS
    1. You have free access to this content
    2. You have free access to this content

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