Blar i Brage NMBU på tidsskrift "International Dairy Journal"
Viser treff 1-11 av 11
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Dynamics of starter, adjunct non-starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese
(Journal article; Peer reviewed, 2013)The microbial dynamics of Dutch-type cheeses differing in starter (commercial DL starter or single strain of Lactococcus lactis ssp. cremoris), adjunct (Lactobacillus or Propionibacterium) and fat contents (10% or 28% fat) ... -
Effect of freezing temperatures and time on mineral balance, particle size, rennet and acid coagulation of casein concentrates produced by microfiltration
(Peer reviewed; Journal article, 2020) -
Effect of milk protein genetic polymorphisms on rennet and acid coagulation properties after standardisation of protein content.
(Journal article; Peer reviewed, 2019) -
Effect of scalding temperature on sensory and biochemical properties in a hard goat milk cheese
(Peer reviewed; Journal article, 2023)A procedure to produce a hard cheese made from goat milk set to approach Manchego cheese was developed. The effects on cheese characteristics of two scalding temperatures, 38 °C and 40 °C, during cheesemaking were evaluated ... -
Growth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane components
(Journal article; Peer reviewed, 2013) -
Improvement of the quality of low-fat cheese using a two step strategy
(Journal article; Peer reviewed, 2013) -
Influence of different genetic polymorphisms of aS1- and k-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheesequality
(Peer reviewed; Journal article, 2023) -
Influence of different genetic polymorphisms of α<inf>S1</inf>- and κ-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheese quality
(Peer reviewed; Journal article, 2023) -
Processing of high-protein yoghurt - A review
(Journal article; Peer reviewed, 2018) -
Science and technology of cultured cream products: A review
(Journal article; Peer reviewed, 2019)Cultured cream, produced by fermentation, has several culinary uses requiring different properties, and this may necessitate using different production technologies. Products with reduced fat content are increasingly ... -
The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese
(Journal article; Peer reviewed, 2012)