15 results on '"Skeie, Siv"'
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2. Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation
3. Two-year investigation of spore-formers through the production chain at two cheese plants in Norway
4. Database selection for shotgun metaproteomic of low-diversity dairy microbiomes
5. Acid preservation of the brown seaweed Saccharina latissima for food applications
6. Effect of scalding temperature on sensory and biochemical properties in a hard goat milk cheese
7. Composition and fate of heat-resistant anaerobic spore-formers in the milk powder production line
8. Influence of different genetic polymorphisms of αS1- and κ-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheese quality
9. Effect of freezing temperatures and time on mineral balance, particle size, rennet and acid coagulation of casein concentrates produced by microfiltration
10. Effect of milk protein genetic polymorphisms on rennet and acid coagulation properties after standardisation of protein content
11. Processing of high-protein yoghurt – A review
12. Short communication: Evaluation of spore-former presence in caseinate, cheese and whey powders
13. Seasonal dynamics of bulk milk somatic cell count in grazing Norwegian dairy goats
14. Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature
15. The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk
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