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Control of Lactose Crystallization in “Dulce de Leche” by Beta-D-Galactosidase Activity from Permeabilized Kluyveromyces lactis Cells

Dairy Science / Animal Production / Dairy / Enzyme / Room Temperature / Food Sciences

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Yogurt as probiotic carrier food

Dairy / Clinical Sciences / Food Sciences / Food Products / Starter Culture / Biochemistry and cell biology

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A potential analytical assessment of cheddar cheese flavor defects

Dairy / Clinical Sciences / Food Sciences / Biochemistry and cell biology

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Measuring ecosystem service change: A case study from a northwest Arkansas dairy farm

Dairy / Clinical Sciences / Food Sciences / Biochemistry and cell biology

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Peptide hydrolase system of lactic acid bacteria isolated from Serra da Estrela cheese

Lactic Acid Bacteria / Dairy / Clinical Sciences / Food Sciences / Amino Acid Profile / Lactococcus lactis / Biochemistry and cell biology / Lactococcus lactis / Biochemistry and cell biology

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