Dairy Science and Technology
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467
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Published By Springer-Verlag

1958-5594, 1958-5586
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

scholarly journals Editorial

2017 ◽  
Vol 96 (6) ◽  
pp. 773-773
Author(s):  
Anne Thierry

scholarly journals Storage stability of whole milk powder produced from raw milk reverse osmosis retentate

2016 ◽  
Vol 96 (6) ◽  
pp. 873-886 ◽  
Author(s):  
Ida Sørensen ◽  
Tommas Neve ◽  
Niels Ottosen ◽  
Lotte Bach Larsen ◽  
Trine Kastrup Dalsgaard ◽  
...  
Keyword(s):  
Reverse Osmosis ◽  
Storage Stability ◽  
Milk Powder ◽  
Raw Milk ◽  
Whole Milk ◽  
Whole Milk Powder

scholarly journals Stabilising effect of α-lactalbumin on concentrated infant milk formula emulsions heat treated pre- or post-homogenisation

2016 ◽  
Vol 96 (6) ◽  
pp. 845-859 ◽  
Author(s):  
Aoife K. Buggy ◽  
Jennifer J. McManus ◽  
André Brodkorb ◽  
Noel Mc Carthy ◽  
Mark A. Fenelon
Keyword(s):  
Milk Formula ◽  
Infant Milk Formula ◽  
Heat Treated

scholarly journals Foreword

2016 ◽  
Vol 96 (6) ◽  
pp. 775-776
Author(s):  
Pierre Schuck ◽  
Phil M. Kelly ◽  
Mark A. Fenelon

scholarly journals A sequencing approach targeting the 16S rRNA gene unravels the biofilm composition of spiral-wound membranes used in the dairy industry

2016 ◽  
Vol 96 (6) ◽  
pp. 827-843 ◽  
Author(s):  
J. Chamberland ◽  
M.-H. Lessard ◽  
A. Doyen ◽  
S. Labrie ◽  
Y. Pouliot
Keyword(s):  
16S Rrna ◽  
16S Rrna Gene ◽  
Dairy Industry ◽  
Rrna Gene ◽  
The 16S Rrna Gene ◽  
Spiral Wound

scholarly journals Mineral, vitamin A and fat composition of bulk milk related to European production conditions throughout the year

2016 ◽  
Vol 96 (5) ◽  
pp. 715-733 ◽  
Author(s):  
Chantal Chassaing ◽  
Cécile Sibra ◽  
Jože Verbič ◽  
Odd Magne Harstad ◽  
Jaroslav Golecký ◽  
...  
Keyword(s):  
Vitamin A ◽  
Bulk Milk ◽  
Fat Composition ◽  
Production Conditions ◽  
European Production

scholarly journals Sensory properties linked to fat content and tasting temperature in cottage cheese

2016 ◽  
Vol 96 (5) ◽  
pp. 735-746 ◽  
Author(s):  
Christophe Martin ◽  
Rachel Schoumacker ◽  
Doris Bourjade ◽  
Thierry Thomas-Danguin ◽  
Elisabeth Guichard ◽  
...  
Keyword(s):  
Fat Content ◽  
Sensory Properties ◽  
Cottage Cheese
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