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Ontology type: schema:Periodical     


Journal Info

START YEAR

2008

PUBLISHER

Springer Paris

LANGUAGE

en

HOMEPAGE

http://link.springer.com/journal/13594

Recent publications latest 20 shown

  • 2017-02 Foreword
  • 2017-02 A sequencing approach targeting the 16S rRNA gene unravels the biofilm composition of spiral-wound membranes used in the dairy industry
  • 2017-02 Separation of the effects of denaturation and aggregation on whey-casein protein interactions during the manufacture of a model infant formula
  • 2017-02 Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage
  • 2017-02 Rapid particle size measurements used as a proxy to control instant whole milk powder dispersibility
  • 2017-02 Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection
  • 2017-02 Stabilising effect of α-lactalbumin on concentrated infant milk formula emulsions heat treated pre- or post-homogenisation
  • 2017-02 Editorial
  • 2017-02 Storage stability of whole milk powder produced from raw milk reverse osmosis retentate
  • 2016-09 Occurrence of Clostridium spp. in ewe’s milk: enumeration and identification of isolates
  • 2016-09 Hot brining of pasta filata cheese: effect of sodium and calcium chloride on composition, yield, and hardness
  • 2016-09 Analytical assessment of the intense heat load of whipping cream, coffee cream, and condensed milk at retail in Austria and Germany
  • 2016-09 Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract
  • 2016-09 Detailed peptide profiling of “Scotta”: from a dairy waste to a source of potential health-promoting compounds
  • 2016-09 Concentration of trace elements in raw milk from cows in the southeast of Córdoba province, Argentina
  • 2016-09 PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach
  • 2016-09 Sensory properties linked to fat content and tasting temperature in cottage cheese
  • 2016-09 Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island
  • 2016-09 Bovine milk antioxidant properties: effect of in vitro digestion and identification of antioxidant compounds
  • 2016-09 Acquisition of PrtS in Streptococcus thermophilus is not enough in certain strains to achieve rapid milk acidification
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