Dairy Science & Technology
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Technological characterization of wild-typeLactococcus lactisstrains isolated from raw milk and traditional fermented milk products in Turkey

2007 ◽  
Vol 87 (6) ◽  
pp. 521-534 ◽  
Author(s):  
Burcu Özkalp ◽  
Banu Özden ◽  
Yasin Tuncer ◽  
Pınar Şanlibaba ◽  
Mustafa Akçelik
Keyword(s):  
Raw Milk ◽  
Fermented Milk ◽  
Milk Products ◽  
Fermented Milk Products

Whey protein interactions in acidic cold-set gels at different pH values

2007 ◽  
Vol 87 (6) ◽  
pp. 535-554 ◽  
Author(s):  
Angelo Luiz Fazani Cavallieri ◽  
Antonio Paulino Costa-Netto ◽  
Marcelo Menossi ◽  
Rosiane Lopes Da Cunha
Keyword(s):  
Whey Protein ◽  
Protein Interactions ◽  
Ph Values

scholarly journals Incidence of virulence in bacteriocin-producing enterococcal isolates

2007 ◽  
Vol 87 (6) ◽  
pp. 587-601 ◽  
Author(s):  
Hittu Gupta ◽  
Ravinder Kumar Malik

New name for Le Lait

2007 ◽  
Vol 87 (6) ◽  
pp. 489-489 ◽  
Author(s):  
Jean-Louis Maubois
Keyword(s):  
New Name

Casein polymorphism in goat's milk

2007 ◽  
Vol 87 (6) ◽  
pp. 491-504 ◽  
Author(s):  
Donata Marletta ◽  
Andrea Criscione ◽  
Salvatore Bordonaro ◽  
Anna Maria Guastella ◽  
Giuseppe D'Urso
Keyword(s):  
Goat’S Milk ◽  
Goat's Milk

scholarly journals The nature of preserved forage changes butter organoleptic properties

2007 ◽  
Vol 87 (6) ◽  
pp. 505-519 ◽  
Author(s):  
Catherine Hurtaud ◽  
Luc Delaby ◽  
Jean-Louis Peyraud
Keyword(s):  
Organoleptic Properties

Lipolysis of semi-hard cheese made with a lacticin 481-producingLactococcus lactisstrain and aLactobacillus helveticusstrain

2007 ◽  
Vol 87 (6) ◽  
pp. 575-585 ◽  
Author(s):  
Marta Ávila ◽  
Javier Calzada ◽  
Sonia Garde ◽  
Manuel Nuñez
Keyword(s):  
Lacticin 481 ◽  
Hard Cheese

The casein micelle and its reactivity

2007 ◽  
Vol 87 (4-5) ◽  
pp. 385-387 ◽  
Author(s):  
Douglas G. Dalgleish
Keyword(s):  
Casein Micelle
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