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Influence of κ-casein and β-lactoglobulin genetic variants on the heat stability of milk
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- 01 June 2009, pp. 593-600
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Inhibition of the proteinase activity in mastitic milk
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- 01 June 2009, pp. 61-68
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Rheological and structural studies on heat-induced gelation of concentrated skim milk
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- 01 June 2009, pp. 257-267
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Effect of pH on flux during ultrafiltration of sweet whey and buttermilk
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- 01 June 2009, pp. 441-449
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Microfiltration performance: physicochemical aspects of whey pretreatment
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- 01 June 2009, pp. 269-279
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Restrained molecular dynamics study of the interaction between bovine κ-casein peptide 98–111 and bovine chymosin and porcine pepsin
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- 01 June 2009, pp. 451-467
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Dairy cow characteristics related to Staphylococcus aureus isolation from quarter samples
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- 01 June 2009, pp. 69-81
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Comparison of proteolytic activities in various lactobacilli
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- 01 June 2009, pp. 601-610
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Primary structure of ovine αsl-caseins: localization of phosphorylation sites and characterization of genetic variants A, C and D*
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- 01 June 2009, pp. 281-296
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Immunological and electrophoretic study of the proteolytic enzymes from various Lactococcus and Lactobacillus strains
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- 01 June 2009, pp. 611-620
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Oscillatory rheological study of the effects of pH and salts on gel development in heated whey protein concentrate solutions
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- 01 June 2009, pp. 469-477
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Monospecificity of the antibodies to bovine αs1-casein fragment 140–149: application to the detection of bovine milk in caprine dairy products
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- 01 June 2009, pp. 83-88
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Water-holding capacity and characterization of protein interactions in processed cheese
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- 01 June 2009, pp. 479-489
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Gel electrophoresis and immunoblotting for the detection of casein proteolysis in cheese
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- 01 June 2009, pp. 297-309
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Discrete phosphorylation generates the electrophoretic heterogeneity of ovine β-casein
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- 01 June 2009, pp. 89-100
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Analysis and production of two exopolysaccharides from Lactococcus lactis subsp. cremoris LC330
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- 01 June 2009, pp. 621-628
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Formation of acid-heat-induced skim milk gels in the pH range 5·0–5·7: effect of the addition of salts and calcium chelating agents
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- 01 June 2009, pp. 491-500
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Two dimensional electrophoresis and immunoblotting for the study of ovine whey protein polymorphism
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- 01 June 2009, pp. 311-320
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Isolation and quantification of cholesterol oxides in dairy products by selected ion monitoring mass spectrometry
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- 01 June 2009, pp. 101-113
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Water-soluble peptides in Cheddar cheese: isolation and identification of peptides in the diafiltration retentate of the water-soluble fraction
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- 01 June 2009, pp. 629-640
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