Search Results - "Coker, C.J." :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data—a review

Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data—a review

by Coker, C.J., Crawford, R.A., Johnston, K.A., Singh, H., Creamer, L.K.
Published in International dairy journal (01.06.2005)

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Journal Article Conference Proceeding

Plasmin activity in direct-steam-injection UHT-processed reconstituted milk: Effects of preheat treatment

Plasmin activity in direct-steam-injection UHT-processed reconstituted milk: Effects of preheat treatment

by Newstead, D.F., Paterson, G., Anema, S.G., Coker, C.J., Wewala, A.R.
Published in International dairy journal (01.06.2006)

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Journal Article Conference Proceeding

Effect of Genetic Variation on the Tryptic Hydrolysis of Bovine β-Lactoglobulin A, B, and C

Effect of Genetic Variation on the Tryptic Hydrolysis of Bovine β-Lactoglobulin A, B, and C

by Creamer, L.K., Nilsson, H.C., Paulsson, M.A., Coker, C.J., Hill, J.P., Jiménez-Flores, R.
Published in Journal of dairy science (01.12.2004)

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Journal Article

Comparisons between the electrophoretic pattern and textural assessment of aged chedder cheese made using various levels of calf rennet or microbial coagulant (Rennilase 46L)

Comparisons between the electrophoretic pattern and textural assessment of aged chedder cheese made using various levels of calf rennet or microbial coagulant (Rennilase 46L)

by Johnston, K.A, Dunlop, F.P, Coker, C.J, Wards, S.M
Published in International dairy journal (1994)

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Journal Article

Poster B4 Optimum storage conditions for Cheddar cheese samples destined for quantitative peptide and protein analysis

Poster B4 Optimum storage conditions for Cheddar cheese samples destined for quantitative peptide and protein analysis

by Coker, C.J., Creamer, L.K.
Published in International dairy journal (1993)

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Journal Article

The hydrolysis of the alpha(s1)-casein A, B and C variants by plasmin and chymosin

The hydrolysis of the alpha(s1)-casein A, B and C variants by plasmin and chymosin

by Coker, C.J. (New Zealand Dairy Research Inst., Palmerston North (New Zealand). Food Science Section), Creamer, L.K, Burr, R.G, Hill, J.P
Published in International dairy journal (01.03.1999)

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Journal Article

Selective enumeration of thermophilic lactobacilli in association with Streptococcus thermophilus

Selective enumeration of thermophilic lactobacilli in association with Streptococcus thermophilus

by Coker C.J, Martley F.G
Published in New Zealand Journal of Dairy Science and Technology (1982)

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Journal Article

Comparisons between the electrophoretic pattern and textural assessment of aged Cheddar cheese made using various levels of calf rennet or microbial coagulant (Rennilase 46L)

Comparisons between the electrophoretic pattern and textural assessment of aged Cheddar cheese made using various levels of calf rennet or microbial coagulant (Rennilase 46L)

by Johnston K.A, Dunlop F.P, Coker C.J, Wards S.M
Published in International Dairy Journal (1994)

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Journal Article

The action of chymosin or plasmin on alphas1-casein A,B and C

The action of chymosin or plasmin on alphas1-casein A,B and C

by Coker, C.J, Creamer, L.K, Burr, R.G, Hill, J.P. (New Zealand Dairy Research Inst., Palmerston North (New Zealand). Food Science Section)
Year of Publication 1997

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Conference Proceeding