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Journal of Dairy Science, Tập 96, Số 05, 2013
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1Characterization and stability of lactobacilli and yeast microbiota in kefir grains / T. Vardjan and others
2Evaluation of the Charm maximum residue limit β-lactam and tetracycline test for the detection of antibiotics in ewe and goat milk / M. C. Beltrán and others
3Lactobacillus plantarum strains as potential probiotic cultures with cholesterol-lowering activity / Ying Huang and others
4Conditions associated with Clostridium sporogenes growth as a surrogate for Clostridium botulinum in nonthermally processed canned butter / R. H. Taylor and others
5Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening / A. A. Hayaloglu and others
6Physicochemical properties of Scamorza ewe milk cheese anufactured with different probiotic cultures / M. Albenzio and others
7Composition and sensory profiling of probiotic Scamorza ewe milk cheese / M. Albenzio and others
8Presence of Campylobacter and Arcobacter species in in-line milk filters of farms authorized to produce and sell raw milk and of a water buffalo dairy farm in Italy / A. Serraino and others
9Antigennicity and functional properties of β-lactoglobulin conjugated with fructooligosaccharides in relation to conformational changes / J. Z. Zhong and others
10Characterization of Lactobacillus plantarum Lp27 isolated from Tibetan kefir grains: A potential probiotic bacterium with cholesterol-lowering effects / Ying Huang and others
11Short communication: Possible mechanism for inhibiting the formation of polymers originated from 5-hydroxymethyl-2-furaldehyde by sulfite groups in the dairy thermal process / Yong-Guang Guan and others
12Technical note: Development and validation of a method using ultra performance liquid chromatography coupled with tandem mass spectrometry for determination of vitamin B12 concentrations in milk and dairy products / E. Zironi and others