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122篇 您的检索式：期刊名="Dairy Science Technology"

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	题名	作者	年代	出处	被引量
1	The Influence of Milk k-Cn and β-Lg Phenotype on Fatty Acid Composition of Milk from Reggiana Cows显示文摘	MELIA S LOSI G CASTAGNETTI G B	2009	Dairy Science Technology2009，89，1：	1
2	Rennet coagulation of skim milk and curd drainage: effect of pH, casein concentration, ionic strength and heat treatment显示文摘	C LINA D MARIE-HILtNE F ALICE P	2000	Dairy Sciences and Technology2000，80，4：	1
3	Predoninant lactic acid bacteria in tradi- tional fermented yak milk products in the Sichuan Province of China 显示文摘	BAO Q YU j LIU W	2012	Dairy Science & Technology2012，92，3：	1
4	Viability of probiotic microorganisms in cheese during production and storage:a review显示文摘	Karimi R Mortazavian A M da Cruz A G	2011	Dairy Science & Technology2011，91，3：	1
5	Sensory properties and acceptance of Uruguayan low-fat cheese“quesomagro”显示文摘	ARCIA P CURUTCHET A COSTELL E	2013	Dairy Science&Technology2013，93，2：	1
6	Preparation and radical scavenging activity of papain-catalyzed casein plasteins显示文摘	Zhao X H Wu D Li T J	2010	Dairy Science and Technology (LE LAIT)2010，90，5：	1
7	Quantification of bacterial proteolysis causing gelation in UHT-treated milk 显示文摘	MITCHELL G E EWINGS K N	1985	New Zealand Journal of Dairy Science and Technology1985，20，：	1
8	Recent developments in cheese cultures with protective and probiotic functionalities显示文摘	GRATTEPANCHE F MIESCHER-SCHWENNINGER S MEILE L	2008	Dairy Science and Technology2008，88，45：	1
9	Dairy Propi- onibacteria as Human Probiotics: A Review of Recent Evi- dence显示文摘	Cousin F J Mater D D G Folign~ B	2011	Dairy Science ~ Technology2011，91，1：	1
10	The Stabihzation Mechanism of Acidified Milk Drinks Induced by Carboxymethylcellulose显示文摘	DU B LI J ZHANG H	2007	Dairy Science and Technology2007，87，45：	1
11	Formation and properties of the whey proteins/ K-casein complexes in heated skim milk-a review 显示文摘	Donato L Guyomarc'h F	2009	Dairy Science and Technology2009，89，1：	1
12	In vitro cholesterol -lowering activity of Lactobacillus plantarum and Lactobacillusparacasei strains isolated from the Italian Castelmagno PDOcheese显示文摘	Belviso S Giordano M Dolci P’	2009	Dairy Science & Technology2009，89，2：	1
13	A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes显示文摘	Wu X H Luo Z Yu L	2009	Dairy Science & Technology2009，89，2：	1
14	Protein composition of yak milk显示文摘	LI H MA Y DONG A	2010	Dairy Science and Technology2010，90，1：	1
15	Influence of salt on lactose fermentation and proteolysis in cheddar cheese 显示文摘	Thomas T D Pearce K N	1981	New Zealand Journal of Dairy Science and Technology1981，16，：	1
16	Effect of various level of rennet addition on the characteristics of Cheddar cheese made from ultrafiltered milk 显示文摘	CREAMER L K ILER M LELIEVRE J	1987	New Zealand Journal of Dairy Science and Technology1987，22，：	1
17	Effect of various levels of rennet addition on characteristics of Cheddar cheese made from ultrafiltered milk显示文摘	CREAMER L K IYER M LELIEVRE J	1987	New Zealand Journal of Dairy Science and Technology1987，22，：	1
18	Cheese in nutrition and health显示文摘	Walther B Schmid A Sieber R	2008	Dairy Science and Technology2008，88，45：	1
19	The stabiliza- tion mechanism of acidified milk drinks induced by carboxymeth- ylcellulose显示文摘	DU Baiqiao LI Jing ZHANG Hongbin	2007	Dairy Science and Technology2007，87，5：	1
20	Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese显示文摘	Mette W. B?rsting Karsten B. Qvist Morten Rasmussen Jannik Vindel?v Finn K. Vogensen Ylva Ard?	2012	Dairy Science & Technology2012，，5：	1

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