6 results
Effects of microbial transglutaminase levels on donkey cheese production
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- Journal:
- Journal of Dairy Research / Volume 88 / Issue 3 / August 2021
- Published online by Cambridge University Press:
- 11 August 2021, pp. 351-356
- Print publication:
- August 2021
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Technological attempts at producing cheese from donkey milk
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- Journal:
- Journal of Dairy Research / Volume 85 / Issue 3 / August 2018
- Published online by Cambridge University Press:
- 20 June 2018, pp. 327-330
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- August 2018
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Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese
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- Journal:
- Journal of Dairy Research / Volume 83 / Issue 2 / May 2016
- Published online by Cambridge University Press:
- 23 May 2016, pp. 236-241
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- May 2016
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Packaging optimisation to prolong the shelf life of fiordilatte cheese
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- Journal:
- Journal of Dairy Research / Volume 82 / Issue 2 / May 2015
- Published online by Cambridge University Press:
- 28 January 2015, pp. 143-151
- Print publication:
- May 2015
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Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristics of mozzarella cheese
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- Journal:
- Journal of Dairy Research / Volume 79 / Issue 4 / November 2012
- Published online by Cambridge University Press:
- 05 July 2012, pp. 390-396
- Print publication:
- November 2012
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Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine γ-lyase and use as adjunct starter in cheesemaking
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- Journal:
- Journal of Dairy Research / Volume 69 / Issue 2 / May 2002
- Published online by Cambridge University Press:
- 06 September 2002, pp. 255-267
- Print publication:
- May 2002
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