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Results: 1-25/42
Authors:
ROBINSON RK
Citation: Rk. Robinson, THE EDITORS COMMENTS, International journal of dairy technology, 51(3), 1998, pp. 1-1
Authors:
POMPRASIRT V
SINGH H
LUCEY JA
Citation: V. Pomprasirt et al., EFFECT OF HEAT-TREATMENT ON THE RENNET COAGULATION PROPERTIES OF RECOMBINED HIGH TOTAL SOLIDS MILK MADE FROM MILK PROTEIN-CONCENTRATE POWDER, International journal of dairy technology, 51(3), 1998, pp. 65-71
Authors:
YOUSIF AK
ABOUEISHEH MA
HUMAID MA
ALTABBAA MJ
Citation: Ak. Yousif et al., CONCENTRATION OF ACIDIC WHEY AND ITS FUNCTIONALITY IN FRENCH TYPE BREAD, International journal of dairy technology, 51(3), 1998, pp. 72-76
Authors:
EMPSON J
Citation: J. Empson, THE HISTORY OF THE MILK-MARKETING-BOARD, 1933-1994 - BRITISH FARMERS GREATEST COMMERCIAL ENTERPRISE, International journal of dairy technology, 51(3), 1998, pp. 77-85
Authors:
YAMANI MI
ALNABULSI AA
HADDADIN MS
ROBINSON RK
Citation: Mi. Yamani et al., THE ISOLATION OF SALT-TOLERANT LACTIC-ACID BACTERIA FROM OVINE AND BOVINE MILKS FOR USE IN THE PRODUCTION OF NABULSI CHEESE, International journal of dairy technology, 51(3), 1998, pp. 86-89
Authors:
PITTS E
Citation: E. Pitts, EUROPEAN CHEESE INDUSTRY - CHANGING STRUCTURE, ECONOMIES OF SCALE ANDIMPLICATIONS FOR COMPETITIVENESS, International journal of dairy technology, 51(3), 1998, pp. 90-95
Authors:
PAPADEMAS P
ROBINSON RK
Citation: P. Papademas et Rk. Robinson, HALLOUMI CHEESE - THE PRODUCT AND ITS CHARACTERISTICS, International journal of dairy technology, 51(3), 1998, pp. 98-103
Authors:
SOLORZA FJ
BELL AE
Citation: Fj. Solorza et Ae. Bell, EFFECT OF CALCIUM ON THE MINERALS RETENTION AND CHEESE-MAKING PARAMETERS OF MILK, International journal of dairy technology, 51(2), 1998, pp. 37-43
Authors:
INOUE K
SHIOTA K
ITO T
Citation: K. Inoue et al., PREPARATION AND PROPERTIES OF ICE-CREAM TYPE FROZEN YOGURT, International journal of dairy technology, 51(2), 1998, pp. 44-50
Authors:
HARRIS J
Citation: J. Harris, RAW-MILK GRADING USING FUZZY-LOGIC, International journal of dairy technology, 51(2), 1998, pp. 52-56
Authors:
TAMIME AY
Citation: Ay. Tamime, SMITH,JOHN,HENRI - OBITUARY, International journal of dairy technology, 51(2), 1998, pp. 56-56
Authors:
NIELSEN RG
ZANNONI M
BERODIER F
LAVANCHY P
LORENZEN PC
MUIR DD
SIVERTSEN HK
Citation: Rg. Nielsen et al., PROGRESS IN DEVELOPING AN INTERNATIONAL PROTOCOL FOR SENSORY PROFILING OF HARD CHEESE, International journal of dairy technology, 51(2), 1998, pp. 57-64
Authors:
GUINEE TP
FENELON MA
MULHOLLAND EO
OKENNEDY BT
OBRIEN N
REVILLE WJ
Citation: Tp. Guinee et al., THE INFLUENCE OF MILK PASTEURIZATION TEMPERATURE AND PH AT CURD MILLING ON THE COMPOSITION, TEXTURE AND MATURATION OF REDUCED FAT CHEDDAR CHEESE, International journal of dairy technology, 51(1), 1998, pp. 1-10
Authors:
WHEELOCK V
Citation: V. Wheelock, FOOD SAFETY - A KEY ISSUE FOR CONSUMERS, International journal of dairy technology, 51(1), 1998, pp. 11-14
Authors:
HENDERSON MW
TAMIME AY
Citation: Mw. Henderson et Ay. Tamime, AN OVERVIEW OF THE EDUCATIONAL-NEEDS FOR THE INTERNATIONAL DAIRY-INDUSTRY, International journal of dairy technology, 51(1), 1998, pp. 15-22
Authors:
SOLORZA FJ
BELL AE
Citation: Fj. Solorza et Ae. Bell, THE EFFECT OF CALCIUM ADDITION ON THE RHEOLOGICAL PROPERTIES OF A SOFT CHEESE AT VARIOUS STAGES OF MANUFACTURE, International journal of dairy technology, 51(1), 1998, pp. 23-29
Authors:
TEMIZ A
YILMAZ R
Citation: A. Temiz et R. Yilmaz, WHEY CRYSTALLINE LACTOSE AS A MAIN CONSTITUENT IN GROWTH AND COUNTINGMEDIA FOR LACTOCOCCI AND STREPTOCOCCUS-THERMOPHILUS, International journal of dairy technology, 51(1), 1998, pp. 30-34
Authors:
TEEHAN CM
KELLY PM
DEVERY R
OTOOLE A
Citation: Cm. Teehan et al., EVALUATION OF TEST CONDITIONS DURING THE MEASUREMENT OF COFFEE STABILITY OF INSTANT WHOLE MILK POWDER, International journal of dairy technology, 50(4), 1997, pp. 113-121
Authors:
EARLY R
Citation: R. Early, SDT RESIDENTIAL COURSE AT THE SCOTTISH-AGRICULTURAL-COLLEGE, AUCHINCRUIVE, International journal of dairy technology, 50(4), 1997, pp. 122-122
Authors:
MCSWEENEY PLH
Citation: Plh. Mcsweeney, THE FLAVOR OF MILK AND DAIRY-PRODUCTS - III - CHEESE - TASTE, International journal of dairy technology, 50(4), 1997, pp. 123-128
Authors:
OZER BH
ROBINSON RK
GRANDISON AS
BELL AE
Citation: Bh. Ozer et al., COMPARISON OF TECHNIQUES FOR MEASURING THE RHEOLOGICAL PROPERTIES OF LABNEH (CONCENTRATED YOGURT), International journal of dairy technology, 50(4), 1997, pp. 129-133
Authors:
TZIBOULA A
Citation: A. Tziboula, CASEIN DIVERSITY IN CAPRINE MILK AND ITS RELATION TO TECHNOLOGICAL PROPERTIES - HEAT-STABILITY, International journal of dairy technology, 50(4), 1997, pp. 134-138
Authors:
URBACH G
Citation: G. Urbach, THE FLAVOR OF MILK AND DAIRY-PRODUCTS .2. CHEESE - CONTRIBUTION OF VOLATILE COMPOUNDS, International journal of dairy technology, 50(3), 1997, pp. 79-89
Authors:
JOHNSTON M
Citation: M. Johnston, WHAT ICEBERG - CRISIS MANAGEMENT IN ACTION, International journal of dairy technology, 50(3), 1997, pp. 89-95
Authors:
BROWN S
Citation: S. Brown, ENSURING SAFETY IN A HIGH CARE BUSINESS, International journal of dairy technology, 50(3), 1997, pp. 96-98