-
1
-
-
3042977719
-
Grenzen für die Hitzebehandlung von UF-teilkonzentrierter Milch in der Weichkäseherstellung
-
Bachmann H.P., Puhan Z., Grenzen für die Hitzebehandlung von UF-teilkonzentrierter Milch in der Weichkäseherstellung, Schweiz. Milchwirtsch. Forsch. 20 (1991) 23-29.
-
(1991)
Schweiz. Milchwirtsch. Forsch.
, vol.20
, pp. 23-29
-
-
Bachmann, H.P.1
Puhan, Z.2
-
4
-
-
0010004001
-
Rennet coagulation of milk retentates. II. The combined effect of heat treatments and protein concentration
-
Casiraghi E., Lucisano M., Peri C., Rennet coagulation of milk retentates. II. The combined effect of heat treatments and protein concentration, J. Dairy Sci. 72 (1989) 2457-2463.
-
(1989)
J. Dairy Sci.
, vol.72
, pp. 2457-2463
-
-
Casiraghi, E.1
Lucisano, M.2
Peri, C.3
-
5
-
-
0000356407
-
The effect of denaturation of β-lactoglobulin on renneting - A quantitative study
-
Dalgleish D.G., The effect of denaturation of β-lactoglobulin on renneting - a quantitative study, Milchwissenschaft 45 (1990) 491-494.
-
(1990)
Milchwissenschaft
, vol.45
, pp. 491-494
-
-
Dalgleish, D.G.1
-
6
-
-
0038877060
-
Coagulation présure du lait et des retentats d'ultrafiltration. Effets de divers traitements thermiques
-
Ferron-Baumy C., Maubois J.L., Garric G., Quiblier J.P., Coagulation présure du lait et des retentats d'ultrafiltration. Effets de divers traitements thermiques, Lait 71 (1991) 423-434.
-
(1991)
Lait
, vol.71
, pp. 423-434
-
-
Ferron-Baumy, C.1
Maubois, J.L.2
Garric, G.3
Quiblier, J.P.4
-
7
-
-
0030810092
-
Heat stability and renneting characteristics of milk systems containing bovine casein micelles and porcine or bovine β-lactoglobulin
-
Gallagher D.P., Mulvihill D.M., Heat stability and renneting characteristics of milk systems containing bovine casein micelles and porcine or bovine β-lactoglobulin. Int. Dairy J. 7 (1997) 221-228.
-
(1997)
Int. Dairy J.
, vol.7
, pp. 221-228
-
-
Gallagher, D.P.1
Mulvihill, D.M.2
-
8
-
-
1642374507
-
Rennetability of milk containing different heat-denatured whey protein
-
Ghosh B.C., Steffl A., Kessler H.G., Rennetability of milk containing different heat-denatured whey protein, Milchwissenschaft 51 (1996) 28-31.
-
(1996)
Milchwissenschaft
, vol.51
, pp. 28-31
-
-
Ghosh, B.C.1
Steffl, A.2
Kessler, H.G.3
-
9
-
-
85010247296
-
Relation of milk serum proteins and milk salts to the effects of heat treatment on rennet clotting
-
Kannan A., Jenness R., Relation of milk serum proteins and milk salts to the effects of heat treatment on rennet clotting, J. Dairy Sci. 44 (1961) 808-822.
-
(1961)
J. Dairy Sci.
, vol.44
, pp. 808-822
-
-
Kannan, A.1
Jenness, R.2
-
10
-
-
3042901427
-
Purified casein by separation of whey proteins using microfiltration
-
Saint-Malo, France
-
Kersten M., Hinrichs J., Kessler H.G., Purified casein by separation of whey proteins using microfiltration, Poster at the IDF seminar, Saint-Malo, France, 1999.
-
(1999)
IDF Seminar
-
-
Kersten, M.1
Hinrichs, J.2
Kessler, H.G.3
-
11
-
-
0041080556
-
Microfiltration, Ultrafiltration and centrifugation separation and sterilization processes for improving milk and cheese quality
-
Kosikowski F.V., Mistry V.V., Microfiltration, Ultrafiltration and centrifugation separation and sterilization processes for improving milk and cheese quality, J. Dairy Sci. 73 (1990) 1411-1419.
-
(1990)
J. Dairy Sci.
, vol.73
, pp. 1411-1419
-
-
Kosikowski, F.V.1
Mistry, V.V.2
-
12
-
-
0003020499
-
Effect of heat treatment on the rennet coagulability of milk
-
International Dairy Federation, 2nd ed., Brussels
-
Lucey J.A., Effect of heat treatment on the rennet coagulability of milk, in: Heat induced changes in milk. International Dairy Federation, 2nd ed., special issue 9501, Brussels, 1995, pp. 171-187.
-
(1995)
Heat Induced Changes in Milk
, Issue.9501 SPEC. ISSUE
, pp. 171-187
-
-
Lucey, J.A.1
-
13
-
-
85025772354
-
Application of membrane ultrafiltration to preparation of various types of cheese
-
Maubois J.L., Mocquot G., Application of membrane ultrafiltration to preparation of various types of cheese, J. Dairy Sci. 58 (1975) 1001-1007.
-
(1975)
J. Dairy Sci.
, vol.58
, pp. 1001-1007
-
-
Maubois, J.L.1
Mocquot, G.2
-
15
-
-
0000938828
-
Effect of whey protein denaturation on structure of casein micelles and their rennetability after ultra-high-temperature processing of milk with or without ultrafiltration
-
McMahon D.J., Yousif B.H., Kalab M., Effect of whey protein denaturation on structure of casein micelles and their rennetability after ultra-high-temperature processing of milk with or without ultrafiltration, Int. Dairy J. 3 (1993) 239-256.
-
(1993)
Int. Dairy J.
, vol.3
, pp. 239-256
-
-
McMahon, D.J.1
Yousif, B.H.2
Kalab, M.3
-
16
-
-
0003999960
-
Bekämpfung der Spätblähung durch Mikrofiltration, Milcherhitzen, ... ?
-
Germany
-
Meier J., Kessler, H.G., Bekämpfung der Spätblähung durch Mikrofiltration, Milcherhitzen, ... ? Abstract of the oral presentation at the Dairy Technology Seminar "Innovationen in der Frisch- und Labkäsetechnologie" in Freising, Germany, 1996.
-
(1996)
Abstract of the Oral Presentation at TheDairy Technology Seminar "Innovationen in der Frisch- und Labkäsetechnologie" in Freising
-
-
Meier, J.1
Kessler, H.G.2
-
17
-
-
11844301125
-
Application of membrane separation technology to cheese production
-
Fox P.F. (Ed.), Chapman & Hall, London
-
Mistry V.V., Application of membrane separation technology to cheese production, in: Fox P.F. (Ed.), Cheese: chemistry, physics and microbiology. 1. General aspects, Chapman & Hall, London, 1993, pp. 493-522.
-
(1993)
Cheese: Chemistry, Physics and Microbiology. 1. General Aspects
, pp. 493-522
-
-
Mistry, V.V.1
-
18
-
-
0000238799
-
Effects of β-lactoglobulin on the rheological properties of casein micelle rennet gels
-
Park S.-Y., Nakamura K., Niki R., Effects of β-lactoglobulin on the rheological properties of casein micelle rennet gels, J. Dairy Sci. 79 (1996) 2137-2145.
-
(1996)
J. Dairy Sci.
, vol.79
, pp. 2137-2145
-
-
Park, S.-Y.1
Nakamura, K.2
Niki, R.3
-
19
-
-
3042934647
-
Untersuchungen zur Bewertung der Wärmebehandlung von Milch unter den Gesichtspunkten Qualitätserhalt und Einfluβ auf käsereitechnologische Verarbeitbarkeit
-
Institute for Food Process Engineering, Technische Universität München, D-85350 Freising, Germany
-
Steffl A., Untersuchungen zur Bewertung der Wärmebehandlung von Milch unter den Gesichtspunkten Qualitätserhalt und Einfluβ auf käsereitechnologische Verarbeitbarkeit, EG-Abschluβbericht 1116/92, Institute for Food Process Engineering, Technische Universität München, D-85350 Freising, Germany, 1996.
-
(1996)
EG-Abschluβbericht 1116/92
-
-
Steffl, A.1
-
20
-
-
0030437488
-
Influence of denuturution und aggregation of β-lactoglobulin on rennet coagulation properties of skim milk and ultrafiltered milk
-
Waungana A., Singh H., Bennett R.J., Influence of denuturution und aggregation of β-lactoglobulin on rennet coagulation properties of skim milk and ultrafiltered milk, Food Res. Int. 29 (1996) 715-721.
-
(1996)
Food Res. Int.
, vol.29
, pp. 715-721
-
-
Waungana, A.1
Singh, H.2
Bennett, R.J.3
|