Preparation and properties of ice cream type frozen yogurt
Inoue, K, Shiota, K, Ito, T. (Laboratory of Chemistry and Technology of Animal Products, Faculty of Agriculture, Kyushu University, Fukuoka 812-8581 (Japan))
Published in International Journal of Dairy Technology (United Kingdom) (1998)
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Published in International Journal of Dairy Technology (United Kingdom) (1998)
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The effect of calcium addition on the rheological properties of a soft cheese at various stages of manufacture
Solorza, F.J, Bell, A.E. (Department of Food Science and Technology, University of Reading, Whiteknights, Reading RG6 6AP, UK)
Published in International Journal of Dairy Technology (United Kingdom) (1998)
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Published in International Journal of Dairy Technology (United Kingdom) (1998)
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Concentration of acidic whey and its functionality in French type bread
Yousif, A.K, Abou-Eisheh, M.A, Humaid, M.A, Al-Tabba'a, M.J. (Department of Nutrition and Food Technology, University of Jordan, Amman (Jordan))
Published in International Journal of Dairy Technology (United Kingdom) (1998)
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Published in International Journal of Dairy Technology (United Kingdom) (1998)
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Effect of calcium on the minerals retention and cheesemaking parameters of milk
Solorza, F.J, Bell, A.E. (Department of Food Science and Technology, University of Reading, Whiteknights, Reading RG6 6AP, UK)
Published in International Journal of Dairy Technology (United Kingdom) (1998)
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Published in International Journal of Dairy Technology (United Kingdom) (1998)
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Ingredient selection criteria for probiotic microorganisms in functional dairy foods
Charteris, W.P, Kelly, P.M, Morelli, L, Collins, J.K. (SET Consultants Ltd, SETCon House, Douglas, Cork (Ireland))
Published in International Journal of Dairy Technology (United Kingdom) (1998)
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Published in International Journal of Dairy Technology (United Kingdom) (1998)
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The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds
Urbach, G. (CSIRO Division of Food Science and Technology, Melbourne Laboratory, PO Box 20, Highett, Victoria 3190 (Australia))
Published in International Journal of Dairy Technology (United Kingdom) (1997)
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Published in International Journal of Dairy Technology (United Kingdom) (1997)
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The effects of composition and some processing treatments on the rennet coagulation properties of milk
Guinee, T.P, Gorry, C.B, O'Callaghan, D.J, O'Kennedy, B.T, O'Brien, N, Fenelon, M.A. (National Dairy Products Research Institute, Teagasc Moorepark, Fermoy, Co Cork (Ireland))
Published in International Journal of Dairy Technology (United Kingdom) (1997)
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Published in International Journal of Dairy Technology (United Kingdom) (1997)
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Chemical and microbial stability of fluid milk in response to packaging and dispensing
Erickson, M.C. (Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Griffin, GA 30223-1797 (USA))
Published in International Journal of Dairy Technology (United Kingdom) (1997)
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Published in International Journal of Dairy Technology (United Kingdom) (1997)
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Dairy research in the Food Science Division, Belfast
Rowe, M.T, Fearon, A.M, Johnston, D.E, Early, J. (Food Science Division, Department of Agriculture for Northern Ireland, Newforge Lane, Belfast BT9 5PX (United Kingdom))
Published in International Journal of Dairy Technology (United Kingdom) (1997)
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Published in International Journal of Dairy Technology (United Kingdom) (1997)
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Association of the sensory properties of commercial, strawberry flavoured fermented milks with product composition
Muir, D.D, Hunter, E.A, Dalaudier, C. (Hannah Research Institute, Ayr KA6 5HL (United Kingdom))
Published in International Journal of Dairy Technology (United Kingdom) (1997)
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Published in International Journal of Dairy Technology (United Kingdom) (1997)
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The role of heat exchangers in the contamination of milk with Bacillus cereus in dairy processing plants
Giffel, M.C. te, Beumer, R.R, Langeveld, L.P.M, Rombouts, F.M. (Laboratory of Food Microbiology, Agricultural University, Bomenweg 2, 6703 HD Wageningen (Netherlands))
Published in International Journal of Dairy Technology (United Kingdom) (1997)
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Published in International Journal of Dairy Technology (United Kingdom) (1997)
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The flavour of milk and dairy products: I. Milk of different kinds, milk powder, butter and cream
Nursten, H.E. (Department of Food Science and Technology, University of Reading, Whiteknights, Reading RG6 6AP, UK)
Published in International Journal of Dairy Technology (United Kingdom) (1997)
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Published in International Journal of Dairy Technology (United Kingdom) (1997)
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Evaluation of test conditions during the measurement of coffee stability of instant whole milk powder
Teehan, C.M, Kelly, P.M, Devery, R, O'Toole, A. (Dairy Technology Department, Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co Cork (Ireland))
Published in International Journal of Dairy Technology (United Kingdom) (1997)
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Published in International Journal of Dairy Technology (United Kingdom) (1997)
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Comparison of techniques for measuring the rheological properties of labneh (concentrated yogurt)
Ozer, B.H, Robinson, R.K, Grandison, A.S, Bell, A.E. (University of Reading, Department of Food Science and Technology, Whiteknights, Reading RG6 6AP, UK)
Published in International Journal of Dairy Technology (United Kingdom) (1997)
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Published in International Journal of Dairy Technology (United Kingdom) (1997)
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