| Probiotic monocultures in fermented goat milk beverages - sensory quality of final product |
26 |
| Perceptions of Brazilian consumers regarding white mould surface-ripened cheese using free word association |
24 |
| Hypolipidaemic effects of synbiotic yoghurt in rabbits |
22 |
| Impact of nonthermal processing on different milk enzymes |
21 |
| Probiotic properties of ice creams produced with dietary fibres from by-products of the food industry |
20 |
| Antimicrobial and antidiabetic potential of synbiotic fermented milk: A functional dairy product |
17 |
| Physical and sensory characteristics and probiotic survival in ice cream sweetened with various polyols |
16 |
| Functional and textural properties of vegetable-fibre enriched yoghurt |
16 |
| Ice cream supplemented with grape juice residue as a source of antioxidants |
16 |
| The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese |
15 |
| Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale |
15 |
| Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows' milk kefir |
14 |
| A novel method for elimination of aflatoxin M1 in milk using Lactobacillus rhamnosus GG biofilm |
13 |
| Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices |
13 |
| Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir |
12 |
| Polycyclic aromatic hydrocarbons in milk and dairy products |
12 |
| Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes |
11 |
| Inulin addition to yoghurt: Prebiotic activity, health effects and sensory properties |
10 |
| Development of reduced-fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties |
10 |
| Aromatic and functional aspects of kefir produced using soya milk and Bifidobacterium species |
10 |
| Technological and sensory evaluation of pineapple icecreams incorporating curcumin-loaded nanoemulsions obtained by the emulsion inversion point method |
10 |
| Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale) |
9 |
| Prevalence and survival of Listeria monocytogenes in various types of cheese-A review |
9 |
| The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality |
9 |
| Induction of pitting corrosion on stainless steel (grades 304 and 316) used in dairy industry by biofilms of common sporeformers |
9 |
| Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage |
9 |
| A review on polyphenols: Classification, beneficial effects and their application in dairy products |
9 |
| Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production |
9 |
| Effect of Fuzhuan brick-tea addition on the quality and antioxidant activity of skimmed set-type yoghurt |
8 |
| Relationships between polymorphisms of growth hormone, leptin and myogenic factor 5 genes with some milk yield traits in Holstein dairy cows |
8 |
| Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics |
8 |
| Volatile organic compounds associated with milk spoilage by psychrotrophic bacteria |
8 |
| Compositional characteristics and volatile organic compounds of traditional PDO Feta cheese made in two different mountainous areas of Greece |
8 |
| Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt |
8 |
| Enhancement of torba yoghurt with whey protein isolates |
8 |
| Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration |
8 |
| Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms |
7 |
| The effect of microbial transglutaminase on probiotic fermented milk produced using a mixture of bovine milk and soy drink |
7 |
| Microbiological quality of Brazilian UHT milk: Identification and spoilage potential of spore-forming bacteria |
7 |
| Development and application of Fourier transform infrared spectroscopy for detection of milk adulteration in practice |
7 |
| Are we closer to understanding why viable cells of Mycobacterium avium subsp. paratuberculosis are still being reported in pasteurised milk? |
7 |
| Effect of beta-glucan on the properties of probiotic set yoghurt with Bifidobacterium animalis subsp lactis strain Bb-12 |
7 |
| Biofilm formation by Staphylococcus aureus strains and their control by selected phytochemicals |
7 |
| Reduction in aflatoxin M1 concentration during production and storage of selected fermented milks |
6 |
| Microbial and sensory evaluation of probiotic yoghurt supplemented with cereal/pseudo-cereal grains and legumes |
6 |
| Rheological characteristics of bovine colostrum and their correlation with immunoglobulin G |
6 |
| The compositional properties, proteolytic-lipolytic maturation parameters and volatile compositions of commercial enzyme-modified cheeses with different cheese flavours |
6 |
| Physicochemical properties of High-Protein-Set Yoghurts obtained with the addition of whey protein preparations |
6 |
| Comparison of bioethanol and beta-galactosidase production by Kluyveromyces and Saccharomyces strains grown in cheese whey |
6 |
| Overview of the local production process of raw milk butter in Wallonia (Belgium) |
6 |
