International Dairy Journal

Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk

Proteolytic side-activity of lactase preparations

Impact of pasteurization method and fat on milk: Relationships among rheological, tribological, and astringency behaviors

Effect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts

Raman spectroscopy based characterization of desi ghee obtained from buffalo and cow milk

Anti-Listeria monocytogenes effect of bacteriocin-incorporated agar edible coatings applied on cheese

Formation of conjugated linoleic acid by a Lactobacillus plantarum strain isolated from an artisanal cheese: Evaluation in miniature cheeses

Effect of whey protein addition and pH on the acid gelation of heated skim milk

An improved method for the purification of milk oligosaccharides by graphitised carbon-solid phase extraction

Milk composition, but not cheese properties, are impaired the day after transhumance to alpine pastures