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Investigating the mineral composition of proceessed cheese, soy and nunu milks consumed in Abuja and Keffi metropolises of Nigeria


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10.1016/j.idairyj.2020.104902

Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield



Functionality of MC88- and MPC85-Enriched Skim Milk: Impact of Shear Conditions in Rotor/Stator Systems and High-Pressure Homogenizers on Powder Solubility and Rennet Gelation Behavior



Measurement of Food Losses in a Hungarian Dairy Processing Plant


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10.1016/J.IDAIRYJ.2020.104883

Influence of the inoculum level of Lactobacillus parabuchneri in vat milk and of the cheese-making conditions on histamine formation during ripening



Microstructure of a Model Fresh Cheese and Bioaccessibility of Vitamin D3 Using In Vitro Digestion


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10.15567/mljekarstvo.2019.0106

The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening


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10.1016/B978-0-12-813148-0.00023-2

Quark Cheese: Characteristics, Preparation, and Recent Advances as a Functional Food



Effect of salt concentration on acid‐ and salt‐adapted Escherichia coli O157:H7 and Listeria monocytogenes in recombined nonfat cast cheese



A gas chromatography-mass spectrometry untargeted metabolomics approach to discriminate Fiore Sardo cheese produced from raw or thermized ovine milk.


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10.1016/B978-0-12-815056-6.00008-5

Membrane Separations in the Dairy Industry



Fotification of Karish Cheese with Calcium by Means of Using Calcium Chloride or Casein Co-Precipitates Containing High Calcium


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Cheese Milk 奶酪牛奶


Cheese Milk 奶酪牛奶
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