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International Journal of Dairy Technology
Latest Publications
TOTAL DOCUMENTS
4560
(FIVE YEARS 259)
H-INDEX
53
(FIVE YEARS 9)
Published By Wiley (Blackwell Publishing)
1471-0307, 1364-727x
Latest Documents
Most Cited Documents
Contributed Authors
Related Sources
Related Keywords
Latest Documents
Most Cited Documents
Contributed Authors
Related Sources
Related Keywords
Antifungal and antioxidant activity of two essential oils and Lactococcus lactis subsp. lactis extract on selected Iranian white cheese‐contaminating fungi
International Journal of Dairy Technology
◽
10.1111/1471-0307.12842
◽
2022
◽
Author(s):
Asiyeh Shojaee
◽
Seyed AmirAli Anvar
◽
Hassan Hamedi
◽
Nakisa Sohrabi Haghdoost
◽
Shilan Bahmani
Keyword(s):
Antioxidant Activity
◽
Essential Oils
◽
Lactococcus Lactis
◽
Lactococcus Lactis Subsp
◽
White Cheese
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High populations of psychrotrophs in milk affect the quality characteristics of Mozzarella cheese
International Journal of Dairy Technology
◽
10.1111/1471-0307.12843
◽
2022
◽
Author(s):
Lucas Lima Luiz
◽
Leticia de Fatima Bertachi Pinto
◽
Selma de Souza Correia
◽
Samera Rafaela Bruzaroski
◽
Rafael Fagnani
◽
...
Keyword(s):
Quality Characteristics
◽
Mozzarella Cheese
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Nonthermal and thermal treatments impact the structure and microstructure of milk fat globule membrane
International Journal of Dairy Technology
◽
10.1111/1471-0307.12840
◽
2021
◽
Author(s):
Fatma Ali
Keyword(s):
Milk Fat
◽
Thermal Treatments
◽
Milk Fat Globule Membrane
◽
Milk Fat Globule
◽
Fat Globule
◽
Structure And Microstructure
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Application of molecularly imprinted solid‐phase extraction coupled with liquid chromatography method for detection of penicillin G in pasteurised milk samples
International Journal of Dairy Technology
◽
10.1111/1471-0307.12833
◽
2021
◽
Author(s):
Abbas Pourtaghi
◽
Arash Mohammadinejad
◽
Mitra Asgharian Rezaee
◽
Mohammad Reza Saberi
◽
Vahideh Sadat Motamedshariaty
◽
...
Keyword(s):
Liquid Chromatography
◽
Solid Phase Extraction
◽
Solid Phase
◽
Penicillin G
◽
Phase Extraction
◽
Chromatography Method
◽
Molecularly Imprinted
◽
Milk Samples
◽
Liquid Chromatography Method
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Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review
International Journal of Dairy Technology
◽
10.1111/1471-0307.12829
◽
2021
◽
Author(s):
Xiaofeng Xia
◽
John T Tobin
◽
Mark A Fenelon
◽
Paul L H Mcsweeney
◽
Jeremiah J Sheehan
Keyword(s):
Micellar Casein
◽
Production Composition
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Pivotal role of cheese salting method for the production of 3‐methylbutanal by Lactococcus lactis
International Journal of Dairy Technology
◽
10.1111/1471-0307.12839
◽
2021
◽
Author(s):
Johannes B Brandsma
◽
Natassa Rustandi
◽
Judith Brinkman
◽
Judith C M Wolkers‐Rooijackers
◽
Marcel H Zwietering
◽
...
Keyword(s):
Lactococcus Lactis
◽
Pivotal Role
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A study on variability of bioactive proteins in camel ( Camelus dromedarius ) milk: Insulin, insulin‐like growth factors, lactoferrin, immunoglobulin G, peptidoglycan recognition protein‐1, lysozyme and lactoperoxidase
International Journal of Dairy Technology
◽
10.1111/1471-0307.12836
◽
2021
◽
Author(s):
Huda Mohamed
◽
Meththa Ranasinghe
◽
Naheed Amir
◽
Peter Nagy
◽
Salah Gariballa
◽
...
Keyword(s):
Growth Factors
◽
Immunoglobulin G
◽
Camelus Dromedarius
◽
Peptidoglycan Recognition Protein
◽
Bioactive Proteins
◽
Recognition Protein
◽
Insulin Like Growth Factors
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Effect of donkey milk addition on the acceptability of Caprino, a typical goat cheese from Basilicata region, Italy
International Journal of Dairy Technology
◽
10.1111/1471-0307.12837
◽
2021
◽
Author(s):
Rosanna Paolino
◽
Pierangelo Freschi
◽
Salvatore Claps
◽
Simona Tarricone
◽
Lucia Sepe
◽
...
Keyword(s):
Donkey Milk
◽
Basilicata Region
◽
Goat Cheese
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Process optimisation for the mechanised dry crystallisation of rice flake–milk pudding mix
International Journal of Dairy Technology
◽
10.1111/1471-0307.12834
◽
2021
◽
Author(s):
Deshmukh Gajanan Panditrao
◽
Menon Rekha Ravindra
◽
Naveen Jose
◽
B Surendra Nath
◽
Muniandy Sivaram
Keyword(s):
Process Optimisation
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Effect of adding salty‐taste enhancers on physicochemical and microstructural characteristics of reduced‐NaCl UF cheese using mixture design methodology
International Journal of Dairy Technology
◽
10.1111/1471-0307.12832
◽
2021
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Author(s):
Zohre Mahmoodi
◽
Fatemeh Zendeboodi
◽
Amir Mohammad Mortazavian
◽
Mehdi Farhoodi
◽
Vahid Mofid
◽
...
Keyword(s):
Design Methodology
◽
Mixture Design
◽
Microstructural Characteristics
◽
Salty Taste
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