UB Paderborn / Katalog / Suche / in CDI

Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt

International dairy journal, 2003, Vol.13 (9), p.773-782

2003

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Effect of Milk Base and Starter Culture on Acidification, Texture, and Probiotic Cell Counts in Fermented Milk Processing

Journal of dairy science, 2002-10, Vol.85 (10), p.2479-2488

2002

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relative effect of milk base, starter, and process on yogurt texture: a review

Critical reviews in food science and nutrition, 2004-01, Vol.44 (2), p.113-137

2004

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Manufacture of Fermented Lactic Beverages Containing Probiotic Cultures

Journal of food science, 2002-08, Vol.67 (6), p.2336-2341

2002

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Effect of storage at 4 degrees C on the physicochemical and renneting properties of milk: a comparison of caprine, ovine and bovine milks

Journal of dairy research, 2000-05, Vol.67 (2), p.199-207

2000

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Effect of storage at 4 °C on the physicochemical and renneting properties of milk: a comparison of caprine, ovine and bovine milks

Journal of dairy research, 2000-05, Vol.67 (2), p.199-207

2000

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The Effect of Heating on Physicochemical and Renneting Properties of Milk: A Comparison between Caprine, Ovine and Bovine Milk

International dairy journal, 1998-08, Vol.8 (8), p.695-706

1998

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Renneting properties of milk from individual ewes: influence of genetic and non-genetic variables, and relationship with physicochemical characteristics

Journal of dairy research, 1997-08, Vol.64 (3), p.355-366

1997

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Influence du polymorphisme génétique de la caséine αs1 caprine sur les caractéristiques physico-chimiques et technologiques du lait

Lait, 1993, Vol.73 (5-6), p.549-557

REMEUF, F

1993

Volltextzugriff (PDF)

Effect of milk base and starter on acidification, texture, and probiotic cell counts in fermented milk processing

Journal of dairy science, 2002-10, Vol.85 (10), p.2479

2002

Volltextzugriff (PDF)

Évolution des caractéristiques physico-chimiques et des paramètres de coagulation du lait de brebis collecté dans la région de Roquefort

Lait, 1994, Vol.74 (6), p.425-442

1994

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Relations entre les caractères physico-chimiques des laits et leur aptitude fromagère

Lait, 1991, Vol.71 (4), p.397-421

1991

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Etude des relations entre les caractéristiques physico-chimiques des laits de chèvre et leur aptitude à la coagulation par la présure

Lait, 1989, Vol.69 (6), p.499-518

1989

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A study of the relations between physico-chemical characteristics of goat milks and their renneting properties

Lait, 1989, Vol.69

1989

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The mutagenic properties of wine due to flavonols; reduction of this mutagenicity by technological processes and by aging

Mutation Research/Environmental Mutagenesis and Related Subjects, 1984-06, Vol.130 (3), p.238-239

1984

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Du gène au fromage : le polymorphisme de la caséine α s1 caprine, ses effets, son évolution

Productions animales (Paris. 1988), 1994, Vol.7 (1), p.3-19

1994

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Influence of genetic polymorphism of caprine alpha S1-casein on physicochemical and technological properties of goat's milk

Lait, 1993, Vol.73 (5-6)

Remeuf, F. (Institut National de la Recherche Agronomique, Thiverval Grignon (France). Centre de Grignon Massy Paris, Technologie Laitiere)

1993

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Evolution of physico-chemical characteristics and renneting properties of ewe's milk collected in the Roquefort area (France) [salt distribution, micelle, rennet coagulation]

Lait, 1994, Vol.74 (6)

1994

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From gene to cheese: the caprine alpha-s1 casein polymorphism, its effects and its evolution

Productions animales (Paris. 1988), 1994, Vol.7 (1)

1994

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Relationships between physico-chemical characteristics of milks and their cheese-making properties

Lait, 1991, Vol.71 (4)

1991

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Influence de la teneur en caséine $\beta$ sur les caractéristiques physico-chimiques et l'aptitude à la coagulation enzymatique du lait de chèvre

Lait, 2001-11, Vol.81 (6), p.731-742

2001

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Du gène au fromage: le polymorphisme de la caséine alphas1 caprine, ses effets, son évolution

Productions animales (Paris. 1988), 1994, Vol.7 (1), p.3-19

1994

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Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt

Effect of Milk Base and Starter Culture on Acidification, Texture, and Probiotic Cell Counts in Fermented Milk Processing

relative effect of milk base, starter, and process on yogurt texture: a review

Manufacture of Fermented Lactic Beverages Containing Probiotic Cultures

Effect of storage at 4 degrees C on the physicochemical and renneting properties of milk: a comparison of caprine, ovine and bovine milks

Effect of storage at 4 °C on the physicochemical and renneting properties of milk: a comparison of caprine, ovine and bovine milks

The Effect of Heating on Physicochemical and Renneting Properties of Milk: A Comparison between Caprine, Ovine and Bovine Milk

Renneting properties of milk from individual ewes: influence of genetic and non-genetic variables, and relationship with physicochemical characteristics

Influence du polymorphisme génétique de la caséine αs1 caprine sur les caractéristiques physico-chimiques et technologiques du lait

Effect of milk base and starter on acidification, texture, and probiotic cell counts in fermented milk processing

Évolution des caractéristiques physico-chimiques et des paramètres de coagulation du lait de brebis collecté dans la région de Roquefort

Relations entre les caractères physico-chimiques des laits et leur aptitude fromagère

Etude des relations entre les caractéristiques physico-chimiques des laits de chèvre et leur aptitude à la coagulation par la présure

A study of the relations between physico-chemical characteristics of goat milks and their renneting properties

The mutagenic properties of wine due to flavonols; reduction of this mutagenicity by technological processes and by aging

Du gène au fromage : le polymorphisme de la caséine α s1 caprine, ses effets, son évolution

Influence of genetic polymorphism of caprine alpha S1-casein on physicochemical and technological properties of goat's milk

Evolution of physico-chemical characteristics and renneting properties of ewe's milk collected in the Roquefort area (France) [salt distribution, micelle, rennet coagulation]

From gene to cheese: the caprine alpha-s1 casein polymorphism, its effects and its evolution

Relationships between physico-chemical characteristics of milks and their cheese-making properties

Influence de la teneur en caséine $\beta$ sur les caractéristiques physico-chimiques et l'aptitude à la coagulation enzymatique du lait de chèvre

Du gène au fromage: le polymorphisme de la caséine alphas1 caprine, ses effets, son évolution

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