8 results
Influence of liposome-encapsulated Neutrase and heat-treated lactobacilli on the quality of low-fat Gouda-type cheese
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- Journal:
- Journal of Dairy Research / Volume 62 / Issue 1 / February 1995
- Published online by Cambridge University Press:
- 01 June 2009, pp. 131-139
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- February 1995
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Accelerated cheese ripening: use of Lac− mutants of lactococci
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- Journal:
- Journal of Dairy Research / Volume 59 / Issue 3 / August 1992
- Published online by Cambridge University Press:
- 01 June 2009, pp. 389-400
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- August 1992
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Effect of threonine and glycine on acetaldehyde formation in goats' milk yogurt
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- Journal:
- Journal of Dairy Research / Volume 57 / Issue 3 / August 1990
- Published online by Cambridge University Press:
- 01 June 2009, pp. 401-411
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- August 1990
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Formation of volatile aroma compounds and carbon dioxide in yogurt starter grown in cows' and goats' milk
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- Journal:
- Journal of Dairy Research / Volume 54 / Issue 2 / May 1987
- Published online by Cambridge University Press:
- 01 June 2009, pp. 257-266
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- May 1987
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Chemical composition of milk from a herd of Norwegian goats
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- Journal:
- Journal of Dairy Research / Volume 53 / Issue 2 / May 1986
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- 01 June 2009, pp. 211-221
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- May 1986
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Difficulties in measuring the syneresis of goat milk rennet curd by dilution of an added tracer
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- Journal:
- Journal of Dairy Research / Volume 52 / Issue 1 / February 1985
- Published online by Cambridge University Press:
- 01 June 2009, pp. 209-212
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- February 1985
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Fermentation of goat's milk by two DL-type mixed strain starters
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- Journal:
- Journal of Dairy Research / Volume 50 / Issue 3 / August 1983
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- 01 June 2009, pp. 349-356
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- August 1983
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Goat's milk yoghurt made from non-homogenized and homogenized milks, concentrated by different methods
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- Journal:
- Journal of Dairy Research / Volume 48 / Issue 3 / October 1981
- Published online by Cambridge University Press:
- 01 June 2009, pp. 457-463
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- October 1981
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