International Journal Of Dairy Technology

Are we closer to understanding why viable cells of Mycobacterium avium subsp. paratuberculosis are still being reported in pasteurised milk?

Effect of beta-glucan on the properties of probiotic set yoghurt with Bifidobacterium animalis subsp lactis strain Bb-12

Biofilm formation by Staphylococcus aureus strains and their control by selected phytochemicals

Reduction in aflatoxin M1 concentration during production and storage of selected fermented milks

Microbial and sensory evaluation of probiotic yoghurt supplemented with cereal/pseudo-cereal grains and legumes

Rheological characteristics of bovine colostrum and their correlation with immunoglobulin G

The compositional properties, proteolytic-lipolytic maturation parameters and volatile compositions of commercial enzyme-modified cheeses with different cheese flavours

Physicochemical properties of High-Protein-Set Yoghurts obtained with the addition of whey protein preparations

Comparison of bioethanol and beta-galactosidase production by Kluyveromyces and Saccharomyces strains grown in cheese whey

Overview of the local production process of raw milk butter in Wallonia (Belgium)