The relation between temperature and growth rate in pasteurized milk of different types of bacteria which are important to the deterioration of that milk / L.P.M. Langeveld and F. CuperusSpectrophotometric and flame atomic absorption spectrometric determination of zinc in milk and milk products : comparison of methods / J. Koops, H. Klomp and D. WesterbeekThe effect of various cations on the renneting of milk / A.C.M. van Hooydonk, H.G. Hagedoorn and I.J. BoerrigterThe influence of dietary calcium and phosphorus on bone metabolism / G. SchaafsmaInterpretation of the kinetics of the renneting reaction in milk / A.C.M. van Hooydonk and P. WalstraThe renneting properties of heated milk / A.C.M. van Hooydonk, P.G. de Koster and I.J. BoerrigterImpedimetric detection of post-pasteurization contamination in pasteurized milk / F.F.J. Nieuwenhof and J.D. HoolwerfProteolysis during the storage of UHT-sterilized whole milk / Nederlands Instituut voor ZuivelonderzoekAn electrophoretic method for the identification of antibiotic residues in small volumes of milk / J. Stadhouders, F. Hassing and T.E. GaleslootA rapid and simple method for the detection of staphylococcus aureus thermonuclease in cheese / J. Stadhouders, F. Hassing and T.E. GaleslootSome observations on the germination, heat resistance and outgrowth of fast-germinating and slow-germinating spores of bacillus cereus in pasteurized milk / J. Stadhouders, G. Hup and L.P.M. LangeveldStructure and functional behaviour of whey protein / J.N. de WitStudies on the precipitation of calcium phosphate / Nederlands Instituut voor ZuivelonderzoekStudies on the precipitation of calcium phosphate / Nederlands Instituut voor ZuivelonderzoekIodine in Dutch milk. Determination by cathodicscan differential-pulse polarography after ashing / J. Koops, H. Klomp and M.F. Kerkhof MogotOn the possibility of accelerating the ripening of Gouda cheese; a comment / Fred A. ExterkateProteolytic enzymes and their action on milk proteins : a review / S. VisserAcceleration of the ripening process of Gouda cheese by using heat-treated mixed-strain starter cells / F.A. Exterkate, G.J.C.M. de Veer and J. StadhoudersConditions allowing the formation of biogenic amines in cheese / H.M.L.J. Joosten ... [et al.]Nutritional aspects of yogurt / Nederlands Instituut voor ZuivelonderzoekNutritional aspects of yogurt / Nederlands Instituut voor ZuivelonderzoekThe cadmium and lead contents of Dutch milk : comparison of the results obtained by Zeeman-corrected, stabilized-temperature platform furnace atomic absorption spectroscopy and differential-pulse anodic-stripping voltammetry : a reassessment / J. Koops, H. Klomp and D. WesterbeekCalibration of loops used in the enumeration of bacteria in milk : comparison of amidoblack, lithium chloride and radioactive phosphate methods / J. Koops ... [et al.]Evaluation of functional properties of whey protein concentrates and whey protein isolates / Nederlands Instituut voor ZuivelonderzoekThe ATP platform test, the →D⇋ATP test and the direct microscopic count procedure as methods of estimating the microbial quality of raw milk / L.P.M. Langeveld and C.B. van der WaalsDetermination of D- and L-lactic acid in fermented dairy products with HPLC / C. Olieman and E.S. de VriesRelationship between intestinal transit time and iron absorption from milk and yogurt in rats / A.D. Vonk ... [et al.]Cheese making with prt- and prt+ variants of N-streptococci and their mixtures : phage sensitivity, proteolysis and flavour development during ripening / J. Stadhouders, L. Toepoel, J.T.M. WoutersPhage resistance of Streptococcus cremoris due to low adsorption efficiency / P.A.P. Vlegels ... [et al.]Spectrophotometric method for the determination of chymosin and pepsin in calf and adult bovine rennets / S. Visser ... [et al.]1H-NMR studies of bovine k-casein and casein micelles / H.S. Rollema, J.A. Brinkhuis and H.J. VreemanListeria monocytogenes: heat resistance and behaviour during storage of milk and whey and making of Dutch types of cheese / M.D. Northolt ... [et al.]Evaluation of functional properties of whey proteins : a review / J.N. de WitFactors leading to pink discolouration of the surface of Gouda cheese / C. Peláez and M.D. NortholtNutritional calcium and postmenopausal osteoporosis; a ten-year longitudinal study / E.C.H. van BeresteijnProperties of artificial casein micelles / Nederlands Instituut voor ZuivelonderzoekRoutine testing of farm tank milk with the Milko-Scan 203 / Milk Control Station West-Nederland, GoudaDetection of rennet whey solids in skim milk powder and buttermilk powder with reversed-phase HPLC / C. Olieman and J.A.M. van RielDetermination of selenium in milk by spectrofluorometry and by Zeeman-corrected, stabilized-temperature platform-furnace atomic-absorption spectroscopy : comparison of results / J. Koops, H. Klomp and D. WesterbeekOn the carrier state of bacteriophages in starter lactococci : an elementary explanation involving a bacteriophage resistance plasmid / Willem M. de Vos
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