INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (ONLINE)

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Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics. 76:482-511. 2023-01-01
Assessment of Brazilian consumers' perception about the presence of stabilisers in UHT milk: A study using virtual focus groups. 76:261-682. 2023-01-01
Evaluation of traditional semi-hard Brazilian cheeses using chemometric tools to identify possible denomination fraud. 76:616-626. 2023-01-01
Genome-based analysis of , a strain responsible for blue discoloration spoilage in processed cheese. 3:23. 2023-01-01
Insights About Antibiotic Use in Brazilian Dairy Production. 76:28-37. 2023-01-01
Application of infrared spectroscopic techniques to cheese authentication: A review.. 1:1-512. 2022-01-01
Effect of UVC-LED and ultrasound alone and combined on heat-resistant Escherichia coli isolated from pasteurised milk. 76:1-7. 2022-01-01
Effect of UVC-LED and ultrasound alone and combined on heat-resistant Escherichia coli isolated from pasteurised milk. 00:1. 2022-01-01
High populations of psychrotrophs in milk affect the quality characteristics of mozzarella cheese. 1:1-12. 2022-01-01
Machine learning methods for the prediction of milk fatty acid content. 1:1-10. 2022-01-01
Predicting adulteration of grated Parmigiano Reggiano cheese with Ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods. 75:239-245. 2022-01-01
Quantitative risk assessment for type A staphylococcal enterotoxin poisoning due to consumption of Minas Frescal cheese in Brazil. 1:1-225. 2022-01-01
Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation. 00:000-10. 2021-01-01
Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin. 74:1-11. 2021-01-01
Dulce de leche : Product types, production processes, quality aspects and innovations minor EDITS. -:1-15. 2021-01-01
Effect of size fractionation of a raw bentonite on the excretion rate of aflatoxin M in milk from dairy cows fed with aflatoxin B. 74:1471-0307.12808. 2021-01-01
Microbial community dynamics of fermented kefir beverages changes across the time. -:1-10. 2021-01-01
Microwave heating impacts positively on the physical properties of orange juice-milk beverage. 75:129-138. 2021-01-01
Novel alternatives to traditional thermal processing. 74:614-614. 2021-01-01
Occurrence of aflatoxin M 1 in milk and Minas Frescal cheese manufactured in Brazilian dairy plants. 1:1-4. 2021-01-01
Occurrence of aflatoxin M1 in milk and Minas Frescal cheese manufactured in Brazilian dairy plants. 1:p.. 2021-01-01
Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties. 75:59-76. 2021-01-01
Raw milk processing by high¿intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage. 1:1-128. 2021-01-01
Staphylococcus aureus biofilm formation in Minas Frescal cheese packaging. 74:575-580. 2021-01-01
COMPARATIVE APPRAISAL OF HPLC, CHLORAMINE-T AND LANE-EYNON METHODS FOR QUANTIFICATION OF CARBOHYDRATES IN CONCENTRATED DAIRY PRODUCTS. 1:1-5. 2020-01-01
Characterisation of Staphylococcus aureus strains from milk and goat cheese and evaluation of their inhibition by gallic acid, nisin and velame of the Brazilian caatinga. 73:345-356. 2020-01-01
Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses. 74:1-12. 2020-01-01
Cross-linked casein micelle used as encapsulating agent for jaboticaba ( Plinia jaboticaba ) phenolic compounds by spray drying. 1:1-476. 2020-01-01
Effect of sodium citrate on lactose crystallization in concentrated whey. 1:1-764. 2020-01-01
Effects of conventional and nonconventional drying on the stability of subsp. INL1. 73:625-633. 2020-01-01
Nanoliposomes coencapsulating curcumin and vitamin D 3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts. 1:1-117. 2020-01-01
Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks. 73:144-156. 2020-01-01
Probiotic fermented milk with high content of polyphenols: Study of viability and bioaccessibility after simulated digestion. 00:1-11. 2020-01-01
Salmonella Anatum, S. Infantis and S . Schwarzengrund in Brazilian Cheeses: Occurrence and antibiotic resistance profiles. 73:296-300. 2020-01-01

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