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文献信息
The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.
Cheddar CheeseSkim MilkRheological PropertiesLactic Acid BacteriaWhey ProteinCheeseDairy ProductsRaw MilkBovine MilkCheese RipeningBioactive PeptidesMilk ProteinsCaseinWhey Protein IsolateCasein MicelleVolatile CompoundsSodium CaseinateWhey Protein ConcentrateCoagulation PropertiesLactococcus Lactis
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