Behavior of lipolytic and proteolytic gram-negative psychrotrophic bacteria isolated from raw milk, cream and yoghurt in Egypt von Abdou, A.M. (Miyazaki Univ. (Japan). Faculty of Agriculture), Ohashi, T

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Nisin production in cheese curd prepared with LD type lactic starter and nisin-producing starter von Toyoda, S. (Snow Brand Milk Products Co. Ltd., Sapporo (Japan)), Nakajima, I

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Inhibition of butyric acid fermentation in gouda cheese with nisin-producing lactic acid bacteria von Toyoda, S. (Snow Brand Milk Products Co. Ltd., Sapporo (Japan)), Nakajima, I

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The antibacterial effects of nisin against lactococci and clostridia von Toyoda, S. (Snow Brand Milk Products Co. Ltd., Kawagoe, Saitama (Japan). Technical Research Inst.), Nakajima, I

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Suitable blend formulations of buffalo milk cheddar cheese and fresh curd for processed cheese and cheese spread von Singh, S. (National Dairy Research Inst., Karnal (India)), Tiwari, B.D, Sachdeva, S

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Antimicrobial activity against methicillin-resistant Staphylococcus aureus in the culture broth of Enterococcus faecalis TH10, an isolate from Malaysian fermentation food, temph von Ohhira, I. (Okayama Univ. (Japan). Faculty of Agriculture), Tamura, T, Fujii, N, Inagaki, K, Tanaka, H

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Reflectance spectrophotometric methodology on the myoglobin in intact beef von Izumimoto, M. (Okayama Univ. (Japan). Faculty of Agriculture), Ozawa, S

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Heat induced changes in the microstructure of casein micelles and mineral balance of cows' and buffalos' milk during prolonged boiling von Adhikari, A.K. (National Dairy Research Inst., Karnal (India)), Mathur, O.N

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Lipolytic activity of a psychrotrophic Pseudomonas fluorescens isolated from raw milk and properties of its extracellular lipase von Abdou, A.M. (Banha Univ., Moshtohor (Egypt)), Ohashi, T

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Technological studies on the manufacture of gouda cheese form buffalo milk von Pajesh, P. (Bureau of Indian Standards, Kanpur (India)), Kanawjia, S.K, Singh, S

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Effect of setting time of milk on biochemical and sensory characteristics of buffalo milk cheddar cheese von Kanawjia, S.K. (National Dairy Research Inst., Karnal (India)), Singh, S

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Optimization of precrystalization process for nonhygroscopic whey powder by using reverse osmosis concentrate von Jayaprakasha, H.M. (National Dairy Research Inst., Karnal (India)), Patel, R.S, Renner, E

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Studies on the camembert cheese manufacture using the yeast flora, 3: Instrumental measurement of texture during ripening von Kawai, T. (Osaka Prefectual Nogei High School of Agriculture (Japan)), Yamada, M, Nakazawa, Y

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Protective effect of culture condensate of lactic acid bacteria on bacterial translocation from gastrointestinal tract von Suzuki, T. (Meiji Milk Products Co. Ltd., Higashimurayama, Tokyo (Japan). Central Research Inst.)

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Induction of interleukin-1 receptor antagonist produced from mouse monocytes/macrophages and inhibition of interleukin-2 receptor expression on mouse T-lymphocytes by bovine kappa-... von Otani, H. (Shinshu Univ., Minamiminowa, Nagano (Japan). Faculty of Agriculture)

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Functional protein in milk von Kirihara, O. (Kyodo Milk Industry Co. Ltd., Tokyo (Japan))

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Proteolytic enzymes from lactic acid bacteria and their applications von Miyakawa, H. (Morinaga Milk Industry Co. Ltd., Tokyo (Japan))

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Recent studies on the utilization of bovine colostrum von Itagaki, Y. (Snow Brand Milk Products Co. Ltd., Sapporo (Japan))

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Functional properties of meat by-products and their utilization for foods von Suzuki, A. (Niigata Univ. (Japan). Faculty of Agriculture)

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Specific structure of hen egg white ovomucin and its affinity to viruses von Tsuge, Y. (Gifu Univ. (Japan)), Shimoyamada, M, Watanabe, K

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