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Results: 1-25 | 26-44 |
Results: 26-44/44
SENSORY PROPERTIES OF HARD CHEESE - IDENTIFICATION OF KEY ATTRIBUTES
Authors: MUIR DD HUNTER EA BANKS JM HORNE DS
Citation: Dd. Muir et al., SENSORY PROPERTIES OF HARD CHEESE - IDENTIFICATION OF KEY ATTRIBUTES, International dairy journal, 5(2), 1995, pp. 157-177
THE MICROSTRUCTURE OF SET-STYLE, NATURAL YOGURT MADE BY SUBSTITUTING MICROPARTICULATE WHEY-PROTEIN FOR MILK-FAT
Authors: TAMIME AY KALAB M MUIR DD BARRANTES E
Citation: Ay. Tamime et al., THE MICROSTRUCTURE OF SET-STYLE, NATURAL YOGURT MADE BY SUBSTITUTING MICROPARTICULATE WHEY-PROTEIN FOR MILK-FAT, Journal of the Society of Dairy Technology, 48(4), 1995, pp. 107-111
SENSORY PROPERTIES OF KISHK - COMPARISON OF PRODUCTS CONTAINING BOVINE AND CAPRINE MILK
Authors: MUIR DD TAMIME AY HUNTER EA
Citation: Dd. Muir et al., SENSORY PROPERTIES OF KISHK - COMPARISON OF PRODUCTS CONTAINING BOVINE AND CAPRINE MILK, Journal of the Society of Dairy Technology, 48(4), 1995, pp. 123-127
AROMA OF CHEESE .1. SENSORY CHARACTERIZATION
Authors: MUIR DD HUNTER EA WATSON M
Citation: Dd. Muir et al., AROMA OF CHEESE .1. SENSORY CHARACTERIZATION, Milchwissenschaft, 50(9), 1995, pp. 499-503
RHEOLOGICAL PROPERTIES OF ACID MILK GELS .1. EFFECT OF COMPOSITION, PROCESS AND ACIDIFICATION CONDITIONS ON PRODUCTS FROM RECOMBINED MILKS
Authors: COBOS A HORNE DS MUIR DD
Citation: A. Cobos et al., RHEOLOGICAL PROPERTIES OF ACID MILK GELS .1. EFFECT OF COMPOSITION, PROCESS AND ACIDIFICATION CONDITIONS ON PRODUCTS FROM RECOMBINED MILKS, Milchwissenschaft, 50(8), 1995, pp. 444-448
RHEOLOGICAL PROPERTIES OF ACID MILK GELS .2.. EFFECT OF COMPOSITION, PROCESS AND ACIDIFICATION CONDITIONS ON PRODUCTS FROM RECOMBINED MILKSUSING THE MICROFLUIDIZER
Authors: COBOS A HORNE DS MUIR DD
Citation: A. Cobos et al., RHEOLOGICAL PROPERTIES OF ACID MILK GELS .2.. EFFECT OF COMPOSITION, PROCESS AND ACIDIFICATION CONDITIONS ON PRODUCTS FROM RECOMBINED MILKSUSING THE MICROFLUIDIZER, Milchwissenschaft, 50(11), 1995, pp. 603-606
THE EFFECT OF SUBSTITUTION OF FAT BY MICROPARTICULATE WHEY-PROTEIN ONTHE QUALITY OF SET-TYPE, NATURAL YOGURT
Authors: BARRANTES E TAMIME AY MUIR DD SWORD AM
Citation: E. Barrantes et al., THE EFFECT OF SUBSTITUTION OF FAT BY MICROPARTICULATE WHEY-PROTEIN ONTHE QUALITY OF SET-TYPE, NATURAL YOGURT, Journal of the Society of Dairy Technology, 47(2), 1994, pp. 61-68
GENETIC-POLYMORPHISM OF KAPPA-CASEIN AND RENNET COAGULATION TIME - EFFECTS OF SERUM PHASE COMPONENTS
Authors: HORNE DS MUIR DD
Citation: Ds. Horne et Dd. Muir, GENETIC-POLYMORPHISM OF KAPPA-CASEIN AND RENNET COAGULATION TIME - EFFECTS OF SERUM PHASE COMPONENTS, Milchwissenschaft, 49(8), 1994, pp. 446-449
INFLUENCE OF KAPPA-CASEIN PHENOTYPE ON THE RENNET COAGULATION TIME OFBOVINE-MILK
Authors: HORNE DS MUIR DD
Citation: Ds. Horne et Dd. Muir, INFLUENCE OF KAPPA-CASEIN PHENOTYPE ON THE RENNET COAGULATION TIME OFBOVINE-MILK, Milchwissenschaft, 49(7), 1994, pp. 386-388
SENSORY PROPERTIES OF CHEDDAR CHEESE - EFFECT OF FAT-CONTENT ON MATURATION
Authors: BANKS JM HUNTER EA MUIR DD
Citation: Jm. Banks et al., SENSORY PROPERTIES OF CHEDDAR CHEESE - EFFECT OF FAT-CONTENT ON MATURATION, Milchwissenschaft, 49(1), 1994, pp. 8-12
HEAT-STABILITY OF HOMOGENIZED MILK - ROLE OF INTERFACIAL PROTEIN
Authors: MCCRAE CH HIRST D LAW AJR MUIR DD
Citation: Ch. Mccrae et al., HEAT-STABILITY OF HOMOGENIZED MILK - ROLE OF INTERFACIAL PROTEIN, Journal of Dairy Research, 61(4), 1994, pp. 507-516
SENSORY PROPERTIES OF LOW-FAT CHEDDAR CHEESE - EFFECT OF SALT CONTENTAND ADJUNCT CULTURE
Authors: BANKS JM HUNTER EA MUIR DD
Citation: Jm. Banks et al., SENSORY PROPERTIES OF LOW-FAT CHEDDAR CHEESE - EFFECT OF SALT CONTENTAND ADJUNCT CULTURE, Journal of the Society of Dairy Technology, 46(4), 1993, pp. 119-123
OVINE MILK .3. EFFECT OF SEASONAL-VARIATIONS ON PROPERTIES OF SET ANDSTIRRED YOGURTS
Authors: MUIR DD TAMIME AY
Citation: Dd. Muir et Ay. Tamime, OVINE MILK .3. EFFECT OF SEASONAL-VARIATIONS ON PROPERTIES OF SET ANDSTIRRED YOGURTS, Milchwissenschaft, 48(9), 1993, pp. 509-513
OVINE MILK .2. SEASONAL-CHANGES IN INDEXES OF STABILITY
Authors: MUIR DD HORNE DS LAW AJR SWEETSUR AWM
Citation: Dd. Muir et al., OVINE MILK .2. SEASONAL-CHANGES IN INDEXES OF STABILITY, Milchwissenschaft, 48(8), 1993, pp. 442-445
OVINE MILK .1. SEASONAL-CHANGES IN COMPOSITION OF MILK FROM A COMMERCIAL SCOTTISH FLOCK
Authors: MUIR DD HORNE DS LAW AJR STEELE W
Citation: Dd. Muir et al., OVINE MILK .1. SEASONAL-CHANGES IN COMPOSITION OF MILK FROM A COMMERCIAL SCOTTISH FLOCK, Milchwissenschaft, 48(7), 1993, pp. 363-366
EFFECT OF PHOSPHORYLATED STARCHES ON THE HEAT-STABILITY OF MILK
Authors: TZIBOULA A MUIR DD
Citation: A. Tziboula et Dd. Muir, EFFECT OF PHOSPHORYLATED STARCHES ON THE HEAT-STABILITY OF MILK, Milchwissenschaft, 48(6), 1993, pp. 314-318
OVINE MILK .5. APPLICATION OF RESPONSE-SURFACE METHODOLOGY TO MANIPULATION OF THE ORGANOLEPTIC PROPERTIES OF SET YOGURT
Authors: MUIR DD HUNTER EA GUILLAUME C RYCHEMBUSCH V WEST IG
Citation: Dd. Muir et al., OVINE MILK .5. APPLICATION OF RESPONSE-SURFACE METHODOLOGY TO MANIPULATION OF THE ORGANOLEPTIC PROPERTIES OF SET YOGURT, Milchwissenschaft, 48(11), 1993, pp. 609-614
OVINE MILK .4. SEASONAL-CHANGES IN MICROBIOLOGICAL QUALITY OF RAW-MILK AND YOGURT
Authors: TAMIME AY BRUCE J MUIR DD
Citation: Ay. Tamime et al., OVINE MILK .4. SEASONAL-CHANGES IN MICROBIOLOGICAL QUALITY OF RAW-MILK AND YOGURT, Milchwissenschaft, 48(10), 1993, pp. 560-563
PRODUCTION AND PROPERTIES OF IN-CAN STERILIZED CONCENTRATED MILK WITH39-PERCENT-SOLIDS - PROCESS OPTIMIZATION
Authors: MUIR DD SWEETSUR AWM
Citation: Dd. Muir et Awm. Sweetsur, PRODUCTION AND PROPERTIES OF IN-CAN STERILIZED CONCENTRATED MILK WITH39-PERCENT-SOLIDS - PROCESS OPTIMIZATION, Milchwissenschaft, 47(2), 1992, pp. 80-83
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