International Dairy Journal - Volume 15 - Issue 5

Quantitative determination of bovine κ-casein macropeptide in dairy products by Liquid chromatography/Electrospray coupled to mass spectrometry (LC-ESI/MS) and Liquid chromatography/Electrospray coupled to tamdem mass spectrometry (LC-ESI/MS/MS)

Fulltext Access 10 Pages 2005

Determination of lactoferrin in bovine milk, colostrum and infant formulas by optical biosensor analysis

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Allergenicity of acidic peptides from bovine β-lactoglobulin is reduced by hydrolysis with Bifidobacterium lactis NCC362 enzymes

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The effect of a protective culture and exclusion of nitrate on the survival of enterohemorrhagic E. coli and Listeria in Edam cheese made from Finnish organic milk

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Impact of ropy and capsular exopolysaccharide-producing strains of Lactococcus lactis subsp. cremoris on reduced-fat Cheddar cheese production and whey composition

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Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America

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Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent

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On fat destabilization and composition of the air interface in ice cream containing saturated and unsaturated monoglyceride

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Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture

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Development of stickiness in amorphous lactose at constant T−Tg levels

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Retinol, α- and γ-tocopherol and carotenoids in natural and vitamin A- and E-fortified dairy products commercialized in Spain

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