Dairy Science & Technology

ISSN: 1958-5586 (Print) 1958-5594 (Online)

Description

This international journal, first issued in 1921 as Le Lait, offers peer-reviewed original articles, notes and reviews. Special issues are dedicated to scientific meetings on all aspects of dairy science and technology, including microbiology, biochemistry, physico-chemistry, transformation procedures and nutritional qualities of milk and dairy products, including milk from bovine or non-bovine species and human milk. Dairy Science and Technology is an official publication of the Institut National de la Recherche Agronomique (INRA)

6 Volumes 30 Issues 287 Articles available from 2008 - 2013

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  1. No Access

    Original Paper

    Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese

    Felicia Ciocia, Paul L. H. McSweeney, Paolo Piraino… (May 2013)

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  2. No Access

    Original Paper

    Moisture sorption and stickiness behaviour of hydrolysed whey protein/lactose powders

    S. A. Hogan, D. J. O’Callaghan (May 2013)

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  3. No Access

    Original Paper

    Effect of crude olive cake supplementation on camel milk production and fatty acid composition

    Bernard Faye, Gaukhar Konuspayeva, Meiramkul Narmuratova… (May 2013)

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