-
1
-
-
0026711510
-
Measurement of thixotropy model food colloidal suspensions with step change shear rate
-
AMEMIYA, J. I. & SHOEMAKER, C. F. (1992): Measurement of thixotropy model food colloidal suspensions with step change shear rate. J. Fd Engng., 16, 17-24.
-
(1992)
J. Fd Engng.
, vol.16
, pp. 17-24
-
-
Amemiya, J.I.1
Shoemaker, C.F.2
-
2
-
-
4243773869
-
Utjecaj steriliziranog kozjeg i kravljeg mlijeka na kakvoću jogurta tijekom skladištenja. (The influence of sterilized goats and cows milk on yoghurt quality during storage.)
-
BOŽANIĆ R., TRATNIK, LJ. & MARIĆ. O. (1996): Utjecaj steriliziranog kozjeg i kravljeg mlijeka na kakvoću jogurta tijekom skladištenja. (The influence of sterilized goats and cows milk on yoghurt quality during storage.) Mljekarstvo, 46, 239-250.
-
(1996)
Mljekarstvo
, vol.46
, pp. 239-250
-
-
Božanić, R.1
Tratnik, L.J.2
Marić, O.3
-
3
-
-
4244155059
-
Utjecaj kozjeg mlijeka na viskoznost i mikrobiološku kakvoću jogurta tijekom čuvanja. (The influence of goat milk on viscosity and microbiological quality of yoghurt during storage.)
-
BOŽANIĆ, R., TRATNIK, LJ. & MARIĆ, O. (1998): Utjecaj kozjeg mlijeka na viskoznost i mikrobiološku kakvoću jogurta tijekom čuvanja. (The influence of goat milk on viscosity and microbiological quality of yoghurt during storage.) Mljekarstvo, 48, 63-74.
-
(1998)
Mljekarstvo
, vol.48
, pp. 63-74
-
-
Božanić, R.1
Marić, O.2
-
4
-
-
84974449899
-
Effects of cations and anions on the rate of acidic coagulation of casein micelles: The possible roles of different forces
-
BRINGE, N. A. & KINSELLA, J. E. (1991): Effects of cations and anions on the rate of acidic coagulation of casein micelles: the possible roles of different forces. J. Dairy Res., 58, 195-209.
-
(1991)
J. Dairy Res.
, vol.58
, pp. 195-209
-
-
Bringe, N.A.1
Kinsella, J.E.2
-
5
-
-
0023644736
-
Kinetics of milk coagulation II. Kinetics of the secondary phase: Micelle flocculation
-
CARLSON, A., HILL, C. G. & OLSON, N. F. (1987): Kinetics of milk coagulation II. Kinetics of the secondary phase: micelle flocculation. Biotechnol. Bioeng., 29, 590-600.
-
(1987)
Biotechnol. Bioeng.
, vol.29
, pp. 590-600
-
-
Carlson, A.1
Hill, C.G.2
Olson, N.F.3
-
6
-
-
0024013824
-
A geometric model to describe the initial aggregation of partly renneted casein micelles
-
DALGLEISH, D. G. & HOLT, C. (1988): A geometric model to describe the initial aggregation of partly renneted casein micelles. J. Colloid & Interface Sci. 123, 80-84.
-
(1988)
J. Colloid & Interface Sci.
, vol.123
, pp. 80-84
-
-
Dalgleish, D.G.1
Holt, C.2
-
7
-
-
84971960615
-
Derivation of a mathematical model for the mechanism of casein micelle coagulation by rennet
-
DARLING, D. F. & VAN HOOYDONK, A. C. M. (1981): Derivation of a mathematical model for the mechanism of casein micelle coagulation by rennet. J. Dairy Res., 48, 189-200.
-
(1981)
J. Dairy Res.
, vol.48
, pp. 189-200
-
-
Darling, D.F.1
Van Hooydonk, A.C.M.2
-
8
-
-
0001087941
-
The scalar transport equation of coalescence theory: Moments and kernels
-
DRAKE, R. L. (1972): The scalar transport equation of coalescence theory: moments and kernels. J. Atmosph. Sci., 29, 537-547.
-
(1972)
J. Atmosph. Sci.
, vol.29
, pp. 537-547
-
-
Drake, R.L.1
-
9
-
-
0002394361
-
Enzymatically initiated coagulation of casein micelles: A kinetic model
-
HYSLOP, D. B. (1989): Enzymatically initiated coagulation of casein micelles: a kinetic model. Neth. Milk Dairy J., 43, 163-170.
-
(1989)
Neth. Milk Dairy J.
, vol.43
, pp. 163-170
-
-
Hyslop, D.B.1
-
10
-
-
84976025775
-
Enzyme-induced coagulation of casein micelles: A number of different kinetic models
-
HYSLOP, D. B. (1993): Enzyme-induced coagulation of casein micelles: a number of different kinetic models J. Dairy Res., 60, 517-533.
-
(1993)
J. Dairy Res.
, vol.60
, pp. 517-533
-
-
Hyslop, D.B.1
-
11
-
-
0000481111
-
Application of numerical analysis to a number of models for chymosin-induced coagulation of casein micelles
-
HYSLOP, D. B. & QVIST, K. B. (1996): Application of numerical analysis to a number of models for chymosin-induced coagulation of casein micelles. J. Dairy Res., 63, 223-232.
-
(1996)
J. Dairy Res.
, vol.63
, pp. 223-232
-
-
Hyslop, D.B.1
Qvist, K.B.2
-
12
-
-
0002400497
-
-
MS Thesis, University of Wisconsin, Madison
-
JOHNSON, J. (1991): The effect of sodium, calcium and magnesium chloride salts on the chymosin-induced coagulation of skim milk. MS Thesis, University of Wisconsin, Madison, pp. 23-32.
-
(1991)
The Effect of Sodium, Calcium and Magnesium Chloride Salts on the Chymosin-induced Coagulation of Skim Milk
, pp. 23-32
-
-
Johnson, J.1
-
13
-
-
4243910250
-
Prehrambena i biološka vrijednost fermentiranih mlijecnih proizvoda. (Nutritional and biological value of cultured dairy food products.)
-
ZIVKOVIĆ, R., HADŽISELIMOVIĆ, M. & OBERITER, V. (1996): Hrvatska akademija medicinskih znanosti, Zagreb
-
KAIĆ-RAK, A. & ANTONIC'-DEGAČ, K. (1996): Prehrambena i biološka vrijednost fermentiranih mlijecnih proizvoda. (Nutritional and biological value of cultured dairy food products.) -in: ZIVKOVIĆ, R., HADŽISELIMOVIĆ, M. & OBERITER, V. (1996): Fermentirani mlijecni proizvodi u prehrani i dijetetici. (Fermented milk products in nutrition and dietetics.)Hrvatska akademija medicinskih znanosti, Zagreb, pp. 57-61.
-
(1996)
Fermentirani Mlijecni Proizvodi u Prehrani i Dijetetici. (Fermented Milk Products in Nutrition and Dietetics.)
, pp. 57-61
-
-
Kaić-Rak, A.1
Antonic'-Degač, K.2
-
15
-
-
84890220710
-
Research on goat milk products: A rewiev
-
LOEWENSTEIN, M., SPECK, S. J., BARNHART, H. M. & FRANK, J. F. (1980): Research on goat milk products: A Rewiev, J. Dairy Sci., 63, 1631-1648.
-
(1980)
J. Dairy Sci.
, vol.63
, pp. 1631-1648
-
-
Loewenstein, M.1
Speck, S.J.2
Barnhart, H.M.3
-
16
-
-
0000604267
-
Physico-chemical and functional properties of milk proteins
-
FOX, P. F. Elsevier Applied Science, London-New York
-
MULVIHILL, D. M. & FOX, P. F. (1989): Physico-chemical and functional properties of milk proteins. -in: FOX, P. F. Developments in dairy chemistry. Vol. 4, Elsevier Applied Science, London-New York, pp. 131-173.
-
(1989)
Developments in Dairy Chemistry
, vol.4
, pp. 131-173
-
-
Mulvihill, D.M.1
Fox, P.F.2
-
17
-
-
0002494813
-
Reološke promjene kozjeg i kravljeg mlijeka tijekom fermentacije bakterijom Lactobacillus acidophilus. (Rheological changes during fermentation of goats and cows milk using Lactobacillus acidophilus.)
-
NOVAKOVIĆ, P., KORDIĆ, J., SLAĆANAC, V. & Moslavac, T. (1997): Reološke promjene kozjeg i kravljeg mlijeka tijekom fermentacije bakterijom Lactobacillus acidophilus. (Rheological changes during fermentation of goats and cows milk using Lactobacillus acidophilus.) Mljekarstvo, 47, 93-101.
-
(1997)
Mljekarstvo
, vol.47
, pp. 93-101
-
-
Novaković, P.1
Kordić, J.2
Slaćanac, V.3
Moslavac, T.4
-
18
-
-
77953161863
-
Reološke osobine kozjeg i kravljeg mlijeka tijekom skladištenja. (Rheological properties of goats and cows milk during storage.)
-
NOVAKOVIĆ, P., KORDIĆ, J. & SLAČANAC, V. (1998): Reološke osobine kozjeg i kravljeg mlijeka tijekom skladištenja. (Rheological properties of goats and cows milk during storage.) Mljekarstvo, 48, 75-86.
-
(1998)
Mljekarstvo
, vol.48
, pp. 75-86
-
-
Novaković, P.1
Kordić, J.2
-
19
-
-
0017386849
-
On enzymatic clotting processes. II. The colloidal instability of chymosin-treated casein micelles
-
PAYENS, T. A. J. (1977): On enzymatic clotting processes. II. The colloidal instability of chymosin-treated casein micelles. Biophysical Chem., 6, 263-270.
-
(1977)
Biophysical Chem.
, vol.6
, pp. 263-270
-
-
Payens, T.A.J.1
-
20
-
-
0002395101
-
The relationship between milk concentration and rennet coagulation time
-
PAYENS, T. A. (1989): The relationship between milk concentration and rennet coagulation time. J. appl. Biochem., 6, 232-236.
-
(1989)
J. Appl. Biochem.
, vol.6
, pp. 232-236
-
-
Payens, T.A.1
-
21
-
-
0000097836
-
The effect of pH and temperature on the theological behavior of Dulce De Leche, a typical Argentine dairy product
-
ROVEDO, C. O., VIOLLAZ, P. E. & SUAREZ, C. (1991): The effect of pH and temperature on the theological behavior of Dulce De Leche, a typical Argentine dairy product. J. Dairy Sci., 74, 1497-1502.
-
(1991)
J. Dairy Sci.
, vol.74
, pp. 1497-1502
-
-
Rovedo, C.O.1
Viollaz, P.E.2
Suarez, C.3
-
22
-
-
0000262089
-
The rheology of yoghurt
-
CARTER. R. F. Elsevier Applied Science, London-New York
-
STEVENTON, A. J. PARKINSON, C. J., FRYER, P. J. & BOTTOMLEY, R. C. (1995): The rheology of yoghurt. -in: CARTER. R. F. Rheology of food, pharmaceutical and biological materials with general theology. Elsevier Applied Science, London-New York, pp. 196-210.
-
(1995)
Rheology of Food, Pharmaceutical and Biological Materials with General Theology
, pp. 196-210
-
-
Steventon, A.J.1
Parkinson, C.J.2
Fryer, P.J.3
Bottomley, R.C.4
-
23
-
-
2442700864
-
Theory of molecular size distribution and gel formation in branched-chain polymers
-
STOCKMAYER, W. H. (1943): Theory of molecular size distribution and gel formation in branched-chain polymers. J. Chem. Phys., 11, 45-55.
-
(1943)
J. Chem. Phys.
, vol.11
, pp. 45-55
-
-
Stockmayer, W.H.1
-
24
-
-
0002498650
-
Reversibility of shrinkage of mineral acid casein curd as a function of ionic strength, pH and temperature
-
TEO, C. T., MUNRO, P. A. & SINGH, H. (1996): Reversibility of shrinkage of mineral acid casein curd as a function of ionic strength, pH and temperature. J. Dairy Res., 63, 555-567.
-
(1996)
J. Dairy Res.
, vol.63
, pp. 555-567
-
-
Teo, C.T.1
Singh, H.2
-
25
-
-
84959689010
-
-
Masson (INRA Actualites Scientifiques et Agronomiques), Paris
-
TOMASSONE, R., LESQUOY, E. & MILLIER, C. (1983): Regression. A new approach using an old statistical technique. Masson (INRA Actualites Scientifiques et Agronomiques), Paris, pp. 160-162.
-
(1983)
Regression. A New Approach Using an Old Statistical Technique
, pp. 160-162
-
-
Tomassone, R.1
Lesquoy, E.2
Millier, C.3
-
26
-
-
0003518530
-
-
Hrvatska mljekarska udruga, Zagreb
-
TRATNIK, LJ. (1998): Mlijeko-technologija, biokemija i mikrobiologija. (Milk - technology, biochemistry and microbiology.) Hrvatska mljekarska udruga, Zagreb, pp. 201-209.
-
(1998)
Mlijeko-technologija, Biokemija i Mikrobiologija. (Milk - Technology, Biochemistry and Microbiology.)
, pp. 201-209
-
-
Tratnik, L.J.1
-
27
-
-
0001788441
-
Interpretation of the kinetics of the renneting reaction in milk
-
VAN HOOYDONK, A. C. M. & WALSTRA, P. (1987): Interpretation of the kinetics of the renneting reaction in milk. Neth. Milk Dairy J., 41, 293-295.
-
(1987)
Neth. Milk Dairy J.
, vol.41
, pp. 293-295
-
-
Van Hooydonk, A.C.M.1
Walstra, P.2
-
28
-
-
0000943448
-
Kinetics of the chymosin-catalysed proteolysis of κ-casein in milk
-
VAN HOOYDONK, A. C. M., OLIEMAN, C. & HAGEDOORN, H. G. (1984): Kinetics of the chymosin-catalysed proteolysis of κ-casein in milk. Neth. Milk Dairy J., 38, 207-222.
-
(1984)
Neth. Milk Dairy J.
, vol.38
, pp. 207-222
-
-
Van Hooydonk, A.C.M.1
Olieman, C.2
Hagedoorn, H.G.3
-
30
-
-
0037844781
-
Relation between structure and texture of cultured milk products
-
International Dairy Federation - ref. S. I. 9802. Brusseles (Belgium)
-
WALSTRA, P. (1998): Relation between structure and texture of cultured milk products. Proceedings of IDF Symposium "Texture of fermented milk products and dairy desserts", International Dairy Federation - ref. S. I. 9802. Brusseles (Belgium) pp. 208-212.
-
(1998)
Proceedings of IDF Symposium "Texture of Fermented Milk Products and Dairy Desserts"
, pp. 208-212
-
-
Walstra, P.1
|