The effects of certain factors on the properties of yoghurt made from ewe's milk

By Bonczar G.   Wszolek M.   Siuta A.  

Food Chemistry, Vol. 79, Iss. 1, 2002-10 ,pp. : 85-91

Elsevier

Access to resources Recommend Favorite

Manufacture of Spanish hard cheeses from CO 2 -treated milk

By Ruas-Madiedo P.   Alonso L.   Delgado T.   Bada-Gancedo J.C.   de los Reyes-Gavilan C.G.  

Food Research International, Vol. 35, Iss. 7, 2002-01 ,pp. : 681-690

Elsevier

Access to resources Recommend Favorite

Production of yoghurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 2. Compositional, microbiological, sensory and physical characteristics of yoghurt

By Voutsinas L.P.   Katsiari M.C.   Pappas C.P.   Mallatou H.  

Food Research International, Vol. 29, Iss. 3, 1996-04 ,pp. : 411-416

Elsevier

Access to resources Recommend Favorite

Proteolysis in goat cheese made from raw, pasteurized or pressure-treated milk

By Trujillo A.J.   Buffa M.   Casals I.   Fernandez P.   Guamis B.  

Innovative Food Science and Emerging Technologies, Vol. 3, Iss. 4, 2002-12 ,pp. : 309-319

Elsevier

Access to resources Recommend Favorite

Manufacture of yoghurt from stored frozen sheep's milk

By Katsiari M.C.   Voutsinas L.P.   Kondyli E.  

Food Chemistry, Vol. 77, Iss. 4, 2002-06 ,pp. : 413-420

Elsevier

Access to resources Recommend Favorite