Source: International Journal of Dairy Technology. May2011, Vol. 64 Issue 2, p227-231. 5p. 1 Black and White Photograph, 1 Diagram, 2 Charts, 1 Graph.

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Effect of somatic cell counts on lipolysis, proteolysis and apparent viscosity of UHT milk during storage.

Authors : FERNANDES, ANDREZZA M.¹; MORETTI, THAIS S.¹; BOVO, FERNANDA¹

Subjects: *SOMATIC cells; *MILK; *LIPOLYSIS

Source: International Journal of Dairy Technology. Nov2008, Vol. 61 Issue 4, p327-332. 6p. 3 Charts, 5 Graphs.

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Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese.

Authors : Boutoial, Khalid¹; Alcántara, Yanilka¹; Rovira, Silvia¹

Subjects: *PROTEOLYSIS; *LIPOLYSIS; *GOAT cheese

Source: International Journal of Dairy Technology. Aug2013, Vol. 66 Issue 3, p366-372. 7p. 6 Charts.

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Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese.

Authors : Kocak, Celalettin¹; Gursoy, Ayse¹; Ozturkoglu‐Budak, Sebnem^1,2

Subjects: *RAW milk cheese; *PROTEOLYSIS; *LIPOLYSIS

Source: International Journal of Dairy Technology. Mar2018 Supplement S1, Vol. 71, p99-106. 8p.

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A profile of the variation in compositional, proteolytic, lipolytic and fracture properties of retail Cheddar cheese.

Authors : McCarthy, Catherine M¹; Wilkinson, Martin G²; Kelly, Phillip M¹

Subjects: *CHEDDAR cheese; *PROTEOLYSIS; *LIPOLYSIS

Source: International Journal of Dairy Technology. Nov2017, Vol. 70 Issue 4, p469-480. 12p.

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Chemical Quality of Raw Milk Retentate processed by Ultra-filtration or Reverse Osmosis at the Dairy Farm.

Authors : Sørensen, Ida¹; Jensen, Søren²; Ottosen, Niels²

Subjects: *RAW milk; *MILK quality; *ULTRAFILTRATION

Source: International Journal of Dairy Technology. Feb2016, Vol. 69 Issue 1, p31-37. 7p.

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Effects of proteose-peptone fractions from yak milk on lipoprotein lipase lipolysis.

Authors : HE, SHENG-HUA¹; MA, YING¹; WANG, JIA-QI²

Subjects: *LIPOPROTEIN lipase; *SKIM milk; *HEPARIN

Source: International Journal of Dairy Technology. Feb2012, Vol. 65 Issue 1, p32-37. 6p. 3 Black and White Photographs, 1 Chart, 3 Graphs.

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Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content.

Authors : KILCAWLEY, K N¹ .i.e; O'CONNELL, P B²; HICKEY, D K¹

Subjects: *CHEDDAR cheese; *FAT content of food; *BIOCHEMISTRY

Source: International Journal of Dairy Technology. May2007, Vol. 60 Issue 2, p81-88. 8p. 1 Black and White Photograph, 4 Charts, 1 Graph.

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SYMPOSIUM CONTRIBUTION Biochemistry of cheese ripening.

Authors : McSweeney, Paul L. H.¹

Subjects: *CHEESE; *LIPOLYSIS; *GASTRIC juice

Source: International Journal of Dairy Technology. May2004, Vol. 57 Issue 2/3, p127-144. 18p.

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نتائج البحث

فلترة النتائج

Effect of partial substitution of caprine milk for ovine milk, dry salting and cured scalding on lipolysis in Urfa cheeses.

Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurds.

Effect of somatic cell counts on lipolysis, proteolysis and apparent viscosity of UHT milk during storage.

Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese.

Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese.

A profile of the variation in compositional, proteolytic, lipolytic and fracture properties of retail Cheddar cheese.

Chemical Quality of Raw Milk Retentate processed by Ultra-filtration or Reverse Osmosis at the Dairy Farm.

Effects of proteose-peptone fractions from yak milk on lipoprotein lipase lipolysis.

Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content.

SYMPOSIUM CONTRIBUTION Biochemistry of cheese ripening.

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