Dairy products Journals

Tormo, M. and Izco, J.M. 2004. Alternative reversed-phase high-performance liquid chromatography method to analyse organic acids in dairy products. Journal of Chromatography A 1033 305-310. [Pg.50]

Batish, V. K., Grover, S., Lai, R. (1989). Screening lactic starter cultures for antifungal activity. Cultured Dairy Products Journal, 24, 21-25. [Pg.347]

Roesch M, Doherr MG and Blum JW (2005) Performance of dairy cows on Swiss farms with organic and integrated production . Journal of Dairy Science, 88, 2462-2475. [Pg.40]

Elliot J A, Emmons D B and Yates A R (1974), The influence of the bacterial quality of milk on the properties of dairy products A review , Journal of the Institute of Canadian Science and Technology, 7, 32-39. [Pg.113]

Jones E L, Shingfield K J, Kohen C, Jones A K, Lupoli B, Grandison A S, Beever D E, Williams C M, Calder P C and Yaqoob P (2005), Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid , Journal of Dairy Science, 88, 2923-2937. [Pg.114]

Bartlett, P.C., Miller, G.Y., Anderson, C.R. and Kirk, J.H. (1990), Milk production and somatic cell count in Michigan dairy herds . Journal of Dairy Science, Oct, 2794-2800. [Pg.216]

P. J. Groenen and E. Busink, Alkylating activity in food products - especially sauerkraut and sour fermented dairy products - after incubation with nitrite under quasi-gastric conditions. Eood and Chemical Toxicology An International Journal Published for the British Industrial Biological Research Association, 26(3), 215-225. 1988. [Pg.119]

Horne, D.S. (1998). Casein interactions casting light on the black boxes, the structure in dairy products. International Dairy Journal, 8, 171-177. [Pg.27]

Medical researchers are not limiting their studies to dairy products alone. A study published in the American Journal of Clinical Nutrition links high meat consumption to an increased rate of bone density loss and an increased incidence of fractures.32 Another study in the same journal found that cola consumption contributes to low bone-mineral density.33 Similarly, research published in Osteoporosis International links increased cola consumption with adverse bone effects and a possible increase in the risk of osteoporosis, even in the short term.34... [Pg.67]

There are various reasons for the wide scattering of dairy articles. Principally, while the subject matter may be dealing with dairy products, the topic may have its greatest interest to workers in other fields, such as nutrition, pediatrics, geriatrics, biochemistry, or veterinary medicine. Also in smaller countries the population may be insufficient to support a scientific journal devoted to dairying, and hence articles of dairy interest will appear in journals of general agriculture or science. [Pg.260]

Casadei, M.A., Esteves de Matos, R., Harrison, S.T., and Gaze, J.E. 1998. Heat resistance of Listeria monocytogenes in dairy products as affected by the growth medium. Journal of Applied Microbiology 84 234-239. [Pg.101]

Lunden, J., Tolvanen, R., and Korkeala, H. 2004. Human hsteriosis outbreaks hnked to dairy products in Europe. Journal of Dairy Science 87 E6-E11. [Pg.103]

Sobrino-Lopez, A. and Martm-Belloso, O. 2008. Use of nisin and other bacteriocins for preservation of dairy products. International Dairy Journal 18 329-343. [Pg.216]

Vitamin B12 A study published in the American Journal of Psychiatry in 2000 reported a clear correlation between depression and B12 deficiency—a correlation that was even stronger when depression was more severe. You can find B12 in eggs, poultry, meat, shellfish, milk, and dairy products. Try eggs from flax-fed chickens, organic chicken, low-fat yogurt or cottage cheese, and skim milk. [Pg.58]

Choi, J., Sabikhi, L., Hassan, A., Anand, S. (2012). Bioactive peptides in dairy products. International Journal of Dairy Technology, 65, 1-12. [Pg.65]

Jiang, J., Bjbrck, L., Fond6n, R. (1997). Conjugated linoleic acid in Swedish dairy products with special reference to the manufacture of hard cheeses. International Dairy Journal, 7, 863-867. [Pg.98]

Knekt, P, Jarvinen, R., Seppanen, R., Pukkala, E., Aromaa, A. (1996). Intake of dairy products and the risk of breast cancer. British Journal of Cancer, 73, 687-691. [Pg.98]

Ma, D. W. L., Wierzbicki, A. A., Field, C. J., Clandinin, M. T. (1999). Conjugated linoleic acid in Canadian dairy and beef products. Journal of Agricultural Food Chemistry, 47, 1956-1960. [Pg.100]

Moorman, R G., Terry, P. D. (2004). Consumption of dairy products and the risk of breast cancer a review of the literature. American Journal of Clinical Nutrition, 80, 5-14. [Pg.101]

Nunes, J. C., Torres, A. G. (2010). Fatty acid and CLA composition of Brazilian dairy products, and contribution to daily intake of CLA. Journal of Food Composition arulAiudysis, 23, 782-789. [Pg.101]

Prandini, A., Sigolo, S., Tansini, G., Brogna, N., Piva, G. (2007). Different level of conjugated linoleic acid (CLA) in dairy products from Italy. Journal of Food Composition ami Analysis, 20,472-479. [Pg.102]

Shantha, N. C., Ram, L. N., O Leary, J., Hicks, C. L., Decker, E. A. (1995). Conjugated linoleic acid concentrations in dairy products as affected by processing and storage. Journal of Food Science, 60, 695-697. [Pg.103]

Sieber, R., CoUomb, M., Aeschhmann, A., Jelen, P, Eyer, H. (2004). Impact of microbial cultures on conjugated hnoleic acid in dairy products - a review. International Dairy Journal, 14, 1-15. [Pg.103]

Foschino, R., Nucera, D., Volponi, G., Picozzi, C., Ortoffi, M., Bottero, M. T. (2008). Comparison of Lactococcus garvieae strains isolated in northern Italy from dairy products and fishes through molecular typing. Journal of Applied Microbiology, 105, 652-662. [Pg.172]

Femdndez, M., Del Rio, B., Linares, D. M., Martin, M. C., Alvarez, M. A. (2006). Real-time polymerase chain reaction for quantitative detection of histamine-producing bacteria use in cheese production. Journal of Dairy Science, 89, 3763-3769. http //dx.doi.org/10.3168/jds.S0022-0302(06)72417-l. [Pg.301]

Urbach, G. (1995). Contribution of lactic acid bacteria to flavour compound formation in dairy products. International Dairy Journal, 5(8), 877-903. [Pg.352]

Nashif, S. A., and F. E. Nelson. 1953. The Lipase of Pseudomonas Fragil II. Eactors Affecting Lipase Production. Journal of Dairy Science 36 (5) 471—480. [Pg.38]

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