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The level of bitterness and solubility of hydrolysates produced by controlled proteolysis of caseins
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- 01 June 2009, pp. 375-379
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Estimation of casein micelles' surface energy by means of contact angle measurements
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- 01 June 2009, pp. 223-234
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Precision conductometry in milk renneting
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- 01 June 2009, pp. 69-78
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Characteristics of the autolysis of variants of Lactococcus lactis subsp. cremoris
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- 01 June 2009, pp. 639-649
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Ultraviolet spectroscopic studies on the feathering of cream in instant coffee
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- 01 June 2009, pp. 741-748
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Monitoring of B-complex vitamins in yogurt during fermentation
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- 01 June 2009, pp. 651-656
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Theoretical analysis of ultraviolet spectroscopic studies on the feathering of cream in coffee
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- 01 June 2009, pp. 749-754
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Enzymic dephosphorylation of bovine casein to improve acid clotting properties and digestibility for infant formula
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- 01 June 2009, pp. 381-390
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A mathematical model for the description of chymosin action on casein micelles
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- 01 June 2009, pp. 79-86
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Binding of zinc to bovine and human milk proteins
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- 01 June 2009, pp. 235-248
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Rapid separation of bovine caseins by mass ion exchange chromatography
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- 01 June 2009, pp. 391-397
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Zinc binding in bovine milk
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- 01 June 2009, pp. 249-263
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Solubilization of spray-dried lactalbumin by Alcalase
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- 01 June 2009, pp. 87-95
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Comparison of Cheddar cheese made with a recombinant calf chymosin and with standard calf rennet
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- 01 June 2009, pp. 657-664
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Automatic method to quantify starter activity based on pH measurement
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- 01 June 2009, pp. 755-764
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Phosphorylation of casein components by Tyrosine-specific protein kinases
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- 01 June 2009, pp. 399-402
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Intracellular proteinase of Lactococcus lactis subsp. lactis NCDO 763
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- 01 June 2009, pp. 765-778
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Chemical prediction of water activity in processed cheese
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- 01 June 2009, pp. 665-668
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Fractional melting of hydrogenated milk fat
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- 01 June 2009, pp. 265-273
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Whipping properties of cream in relation to milk composition
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- 01 June 2009, pp. 97-105
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