Similar Items: Efficiency of two cation exchange methods for isolating lactoperoxidase and lactoferrin from Gouda and Cheddar cheese whey
- Pediococci in South African Cheddar and Gouda cheese
- The viability of waste disposal facility management as an alternative energy source in South Africa
- Application of Pediococcus spp. as adjunct cultures in Gouda cheese
- A Structural analysis of the Vaalputs waste disposal site and environs, Bushmanland, South Africa
- Growth of E. coli in reduced salt cheddar cheese
- Survival and Growth of Bacillus cereus during Gouda cheese manufacturing
Author: Bester, B.H.
- Fermentation of a finger millet-dairy composite gruel
- Microparticulated whey protein as a fat substitute in frozen yoghurt
- Lactic acid bacteria in South African indigenous fermented milks and the evaluation of selected strains for application in the manufacturing of cultured milk
- Efficiency of two cation exchange methods for isolating lactoperoxidase and lactoferrin from Gouda and Cheddar cheese whey
- Pediococci in South African Cheddar and Gouda cheese
- Survival and Growth of Bacillus cereus during Gouda cheese manufacturing