Dairy Science and Technology

Vol. 89 No. 5 (September-October 2009)

• Homage: The contribution of Dr. Jean-François Chamba to cheese science     p. 417
  Florence Prost-Gorse, Jean-René Kerjean and Emmanuel Jamet
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• Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese     p. 419
  Germano Mucchetti, Roberta Ghiglietti, Francesco Locci, Salvatore Francolino, Barbara Bonvini, Maria Chiara Remagni, Miriam Zago, Romina Iezzi and Domenico Carminati
  Abstract | Full HTML | PDF file (362.2 KB) | References



• The protective effect of processed cheese against hyperlipidemia in rats     p. 437
  Mohamed H. Abd El-Salam and Doha A. Mohamed
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• Effects of bovine colostrum acid protein on bone loss and hemobiochemistry indexes in rats     p. 449
  Ming Du, Kejian Wang, Chengtie Wu and Lanwei Zhang
  Abstract | Full HTML | PDF file (310.5 KB) | References



• Influence of low calcium and low pH on melting characteristics of model Raclette cheese     p. 463
  Marie-Therese Fröhlich-Wyder, Dominik Guggisberg and Daniel Wechsler
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• Antioxidant properties of green tea polyphenols encapsulated in caseinate beads     p. 485
  Masood Dehkharghanian, Monique Lacroix and Mookambeswaran A. Vijayalakshmi
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• Effect of milk solids concentration on the pH, soluble calcium and soluble phosphate levels of milk during heating     p. 501
  Skelte G. Anema
  Abstract | Full HTML | PDF file (336.9 KB) | References



• Bovine colostrum as substrate for the preparation of growth factor-enriched protein extracts: Identifying the optimal collection period during lactation     p. 511
  Alicia Montoni, Sylvie F. Gauthier, Caroline Richard, Patrice E. Poubelle, Yvan Chouinard and Yves Pouliot
  Abstract | Full HTML | PDF file (238.3 KB) | References