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food science & technology (23) 23
milk (16) 16
agriculture, dairy & animal science (10) 10
kefir (9) 9
texture (9) 9
goats (8) 8
quality (8) 8
sensory properties (8) 8
cheese (6) 6
veterinary sciences (6) 6
yogurt (6) 6
fatty acids (5) 5
fermentation (5) 5
products (5) 5
storage (5) 5
yoghurt (5) 5
goat milk (4) 4
index medicus (4) 4
lactation (4) 4
lactose (4) 4
sheep (4) 4
temperature (4) 4
volatile compounds (4) 4
analysis (3) 3
animals (3) 3
antioxidant activity (3) 3
bacteria (3) 3
biofilms (3) 3
color (3) 3
conjugated linoleic-acid (3) 3
cows milk (3) 3
dairy-products (3) 3
dietary supplements (3) 3
differential scanning calorimetry (3) 3
food science (3) 3
galactooligosaccharides (3) 3
gas-chromatography (3) 3
goat's milk (3) 3
goats milk (3) 3
growth (3) 3
hydrolysis (3) 3
mare's milk (3) 3
meltability (3) 3
nmr (3) 3
permeate (3) 3
profile (3) 3
stability (3) 3
stainless-steel (3) 3
syneresis (3) 3
acidity (2) 2
aroma compounds (2) 2
assay (2) 2
atp bioluminescence (2) 2
baking (2) 2
butter (2) 2
buttermilk (2) 2
camelina sativa (2) 2
casein (2) 2
chemistry, applied (2) 2
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cultured milk products - chemistry (2) 2
cultures (2) 2
dairy (2) 2
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enzymes (2) 2
ewes milk (2) 2
fat (2) 2
fatty acids, unsaturated - analysis (2) 2
fermented milks (2) 2
flavor (2) 2
flavor compounds (2) 2
food (2) 2
food-industry (2) 2
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goat (2) 2
goat cheese (2) 2
goat’s milk (2) 2
hands (2) 2
hygiene (2) 2
hygienic quality (2) 2
imitation cheese (2) 2
lactic acid bacteria (2) 2
mare’s milk (2) 2
meal (2) 2
mobility (2) 2
mozzarella cheese (2) 2
nutrition (2) 2
nutrition & dietetics (2) 2
oxidation-reduction reaction (2) 2
pasteurized milk (2) 2
polymerized whey protein (2) 2
polyunsaturated fatty acids (2) 2
protein (2) 2
proteolysis (2) 2
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raw milk (2) 2
rheological properties (2) 2
set yogurt (2) 2
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Journal of Dairy Science, ISSN 0022-0302, 05/2018, Volume 101, Issue 5, pp. 3829 - 3834
The aim of this study was to quantitatively and qualitatively assess the content of cholesterol oxidation products in traditional buttermilk after butter... 
oxysterol | buttermilk | cholesterol | DPPH | ANTIOXIDANT ACTIVITY | AGRICULTURE, DAIRY & ANIMAL SCIENCE | MEMBRANE | QUANTIFICATION | FOOD SCIENCE & TECHNOLOGY | DAIRY-PRODUCTS | MILK-FAT GLOBULE | FERMENTED MILKS | GAS-CHROMATOGRAPHY | TEMPERATURE | DEGRADATION | OXYSTEROLS | Index Medicus
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 04/2018, Volume 222, pp. 226 - 236
The aim of this study was to characterize the texture profile and meltability of pizza-style cheeses made from goat's milk and to determine their... 
Goat cheese | Differential scanning calorimetry | NMR | Texture | Meltability | Baking | Pizza | Analysis
Journal Article
MLJEKARSTVO, ISSN 0026-704X, 06/2017, Volume 67, Issue 3, pp. 188 - 196
The main goal of the present study was to characterize the functional parameters of smoked soft cheese, with the emphasis on the behavior of water and milk... 
STORAGE | AGRICULTURE, DAIRY & ANIMAL SCIENCE | TIME-DOMAIN | RELAXATION | MOZZARELLA CHEESE | cheese | EMMENTALER CHEESE | NMR | PRODUCTS | differential scanning calorimetry | SENSORY PROPERTIES | MAGNETIC-RESONANCE | water activity
Journal Article
Food science and biotechnology, ISSN 2092-6456, 2019, Volume 28, Issue 5, pp. 1529 - 1534
The aim of this work was the analysis of galactooligosaccharides (GOS) formation in a model mixture of goat’s milk and its permeate from microfiltration and... 
Goat milk | Chemistry | Lactose | Food Science | Nutrition | Permeate | GOS | Galactooligosaccharides | 식품과학
Journal Article
International Journal of Dairy Technology, ISSN 1364-727X, 02/2018, Volume 71, Issue 1, pp. 122 - 130
In this experimental study, the soluble fraction of polysaccharides (SFP) was isolated from the fruiting bodies of Pleurotus ostreatus mushrooms, to stabilise... 
Fermentation | Kefir | Mushrooms | Texture | Soluble fraction of polysaccharides. Pleurotus ostreatus | PHYSICAL-PROPERTIES | Pleurotus ostreatus | RHEOLOGICAL PROPERTIES | QUALITY | SKIM MILK | FOOD SCIENCE & TECHNOLOGY | FRUITING BODIES | Soluble fraction of polysaccharides | ACID MILK GELS | STARTER CULTURES | YOGURT | EDIBLE MUSHROOMS | GOATS MILK
Journal Article
Acta Alimentaria, ISSN 0139-3006, 09/2018, Volume 47, Issue 4, pp. 425 - 432
The aim of the study was to analyse the flavour profile and general lust of innovative dairy products - kefir, which has increased health-oriented values... 
Goat milk | Galactooligosaccharides | Kefir | Permeate | galactooligosaccharides | NUTRITION & DIETETICS | permeate | kefir | FOOD SCIENCE & TECHNOLOGY | goat milk
Journal Article
International Journal of Food Properties, ISSN 1094-2912, 07/2014, Volume 17, Issue 6, pp. 1369 - 1378
The smoking of cheeses contributes to significant changes in their color, aroma, and also content of free amino groups. The aim of the study was to evaluate... 
Mozzarella | Sensory properties | Proteolysis | Color | Smoking | VOLATILE COMPOSITION | FOOD SCIENCE & TECHNOLOGY | RAS CHEESE | IDENTIFICATION | TEXTURE | COMPUTER VISION | TEMPERATURE | CURD | MILK
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 09/2016, Volume 51, Issue 9, pp. 2140 - 2148
Summary The degree of lactose hydrolysis and exogenous lactase activity of fermented mare's milk (MM) mixed with cow's (CM), sheep's (SM) and goat's milk (GM)... 
mare's milk | Fermented mixture | lactose | hydrolysis | STRAINS | QUALITY | FOOD SCIENCE & TECHNOLOGY | SENSORY CHARACTERISTICS | PROFILE | KEFIR | LACTIC-ACID BACTERIA | BETA-GALACTOSIDASE | YOGURT | LACTATION | FOOD | Hydrolysis | Lactose | Fermentation | Lactose intolerance | Lactase | Enzymes | Milk | Statistical analysis | Samples | Sheep | Statistical methods
Journal Article
Foods, ISSN 2304-8158, 2019, Volume 8, Issue 11, p. 548
Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was... 
yogurt | polymerized whey protein | SET YOGURT | RHEOLOGICAL PROPERTIES | syneresis | texture | FOOD SCIENCE & TECHNOLOGY | CONCENTRATE | CONSISTENCY | KEFIR | CASEIN | sensory properties | GOATS MILK
Journal Article
Czech Journal of Food Sciences, ISSN 1212-1800, 2016, Volume 34, Issue 2, pp. 154 - 159
Corn snacks containing 0, 3, 5, and 10% of nanofiltered whey powder, obtained from the raw material of 12 and 14% moisture contents were analysed. Colour,... 
Available lysine | Acrylamide | Extrusion-cooking | Physical properties | extrusion-cooking | physical properties | acrylamide | MAILLARD REACTION | COLOR | FOOD SCIENCE & TECHNOLOGY | MEAL | FOODS | available lysine | ACRYLAMIDE FORMATION
Journal Article
Mljekarstvo, ISSN 0026-704X, 2016, Volume 66, Issue 4, pp. 272 - 281
The aim of this study was to conduct lactic acid-alcoholic fermentation using mesophilic lactic acid bacteria (LAB) for mare's milk and its mixture with goat... 
Sheep | Goat | Kefir | Mares | Milk | mares | AGRICULTURE, DAIRY & ANIMAL SCIENCE | ACID | QUALITY | PROTEIN | SKIM MILK | kefir | DAIRY-PRODUCTS | milk | goat | STARTER CULTURES | CASEIN | YOGURT | sheep | COWS MILK | LACTATION | mares milk; goat milk; sheep milk; kefir
Journal Article
African Journal of Biotechnology, ISSN 1684-5315, 08/2012, Volume 11, Issue 64, pp. 12773 - 12776
Smoking of cheeses significantly modifies not only sensory attributes, but also determines the form of their further utilisation, packaging method and shelf... 
Journal Article
MLJEKARSTVO, ISSN 0026-704X, 09/2017, Volume 67, Issue 4, pp. 277 - 282
The aim of this study was to analyse the metabolic activity of lactic acid bacteria and yeast based of changes in electrical conductivity and electrical... 
CONDUCTANCE | mare's milk | AGRICULTURE, DAIRY & ANIMAL SCIENCE | conductivity | GROWTH | electrical impedance | goat's milk | RAPID DETECTION | mare’s milk | goat’s milk
Journal Article
Journal of Animal and Feed Sciences, ISSN 1230-1388, 2015, Volume 24, Issue 3, pp. 193 - 202
The content of bioactive components in dairy products depends mainly on their content in raw milk and on the technological production process. The experiments... 
Yoghurt | Sheep | Camelina sativa | Fatty acids | Milk | PASTURE | CLA CONTENT | BACTERIA | AGRICULTURE, DAIRY & ANIMAL SCIENCE | QUALITY | fatty acids | CONJUGATED LINOLEIC-ACID | DAIRY-PRODUCTS | milk | COW | SENSORY PROPERTIES | yoghurt | sheep | LACTATION
Journal Article
African Journal of Biotechnology, ISSN 1684-5315, 07/2011, Volume 10, Issue 37, pp. 7245 - 7252
The aim of this study was to evaluate the sensory profile based on the principal component analysis (PCA) and cluster analysis of Euclidean distances as well... 
Sensory analysis | Volatiles in milk | Flavor analysis | Sheep milk | TRANS-FATTY-ACIDS | STORAGE | CONJUGATED LINOLEIC-ACID | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | SHEEP | FISH-OIL | volatiles in milk | sensory analysis | flavor analysis | PASTEURIZED MILK | FLAVOR
Journal Article
Bulletin of the Veterinary Institute in Pulawy, ISSN 0042-4870, 2004, Volume 48, Issue 4, pp. 443 - 447
.... bulgaricus and Streptococcus thermophilus at 1:1 ratio and then subjected to storage at refrigerated conditions for 21 d... 
Yoghurt | Lactic acid bacteria | Storage | LACTOSE | GROWTH | yoghurt | VETERINARY SCIENCES | storage | BULGARICUS | THERMOPHILUS | lactic acid bacteria | MILK
Journal Article
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