Journal of dairy science

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  Año 2006, Vol. 89, Número 3

  • Altering Renneting pH Changes Microstructure, Cell Distribution, and Lysis of Lactococcus lactis AM2 in Cheese Made from Ultrafiltered Milk

    J. A. Hannon

    págs. 812-823

    

  • Immunogenicity of kappa-Casein and Glycomacropeptide

    T. L. Mikkelsen

    págs. 824-830

    

  • Correlation Between Multielement Stable Isotope Ratio and Geographical Origin in Peretta Cows' Milk Cheese

    M. A. Franco, G. Manca

    págs. 831-839

    

  • Proteolysis of Hispanico Cheese Manufactured Using Lacticin 481-Producing Lactococcus lactis ssp. lactis INIA 639

    M. Avila, S. Garde

    págs. 840-849

    

  • Improving Farm Management by Modeling the Contamination of Farm Tank Milk with Butyric Acid Bacteria

    M. M. M. Vissers

    págs. 850-858

    

  • Technical Note: Determination of Acidity in Whole Raw Milk: Comparison of Results Obtained by Two Different Analytical Methods

    M. A. Fabro, H. V. Milanesio

    págs. 859-861

    

  • Effects of Frozen and Refrigerated Storage on Organic Acid Profiles of Goat Milk Plain Soft and Monterey Jack Cheeses

    Y. W. Park, S. J. Lee, J. H. Lee

    págs. 862-871

    

  • Continuous Flow Nonthermal CO~2 Processing: The Lethal Effects of Subcritical and Supercritical CO~2 on Total Microbial Populations and Bacterial Spores in Raw Milk

    B. G. Werner, J. H. Hotchkiss

    págs. 872-881

    

  • Triacylglycerol Composition of Protected Designation of Origin Cheeses During Ripening: authenticity of Milk Fat

    Javier Fontecha Alonso

    págs. 882-887

    

  • Short Communication: Inactivation of Microbial Contaminants in Raw Milk La Serena Cheese by High-Pressure Treatments

    J. L. Arques

    págs. 888-891

    

  • A Model System for Studying the Effects of Colloidal Calcium Phosphate Concentration on the Rheological Properties of Cheddar Cheese

    P. L. H. McSweeney, J. A. O Mahony

    págs. 892-904

    

  • Comparative Study on Shelf Life of Whole Milk Processed by High-Intensity Pulsed Electric Field or Heat Treatment

    Isabel Odriozola-Serrano

    págs. 905-911

    

  • A Novel Conformation-Dependent Monoclonal Antibody Specific to the Native Structure of beta-Lactoglobulin and Its Application

    M. C. Yang, W. T. Liu, M. T. Hwang, W. L. Chen

    págs. 912-921

    

  • Influence of Proteins on the Perception of Flavored Stirred Yogurts

    A. Saint-Eve

    págs. 922-933

    

  • Comparison of Ion-Specific Electrode and High Performance Liquid Chromatography Methods for the Determination of Iodide in Milk

    J. Melichercik

    págs. 934-937

    

  • Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: pH Buffering Properties of Cheese

    L. E. Metzger, P. Upreti, P. Buhlmann

    págs. 938-950

    

  • Rheological behavior and organoleptic effects of ovalbumin addition in yogurt mousse production.

    Olvido Iglesias Huelga, Manuel Rendueles de la Vega, B. Paredes, M. Menendez

    págs. 951-962

    

  • Environmental Sampling for Detection of Mycobacterium avium ssp. paratuberculosis on Large California Dairies

    R. D. Berghaus

    págs. 963-970

    

  • Differential Effects of n-3 and n-6 Fatty Acids on Prostaglandin F~2~a~l~p~h~a Production by Bovine Endometrial Cells

    C. Caldari-Torres, C. Rodriguez-Sallaberry

    págs. 971-977

    

  • Sources of Variation in Milk Flow Characteristics at Udder and Quarter Levels

    B. Ipema, P. Hogewerf, V. Tancin, J. Macuhova

    págs. 978-988

    

  • Comparison of Antibiotic Resistance of Udder Pathogens in Dairy Cows Kept on Organic and on Conventional Farms

    V. Perreten, M. Roesch, M. G. Doherr

    págs. 989-997

    

  • Relationships Between Somatic Cell Count and Intramammary Infection in Buffaloes

    C. S. Rossi, P. Moroni

    págs. 998-1003

    

  • Impact of Milking Frequencies on the Level of Free Fatty Acids in Milk, Fat Globule Size, and Fatty Acid Composition

    J. H. Nielsen, L. Wiking

    págs. 1004-1009

    

  • Milk Culture Results in a Large Norwegian Survey-Effects of Season, Parity, Days in Milk, Resistance, and Clustering

    L. Solverod, O. Osteras

    págs. 1010-1023

    

  • Short Communication: A Potential Antiapoptotic Phenotype in Neutrophils of Cows Milked Once Daily in Early Lactation

    C. J. Keane, Alison J. Hanlon

    págs. 1024-1027

    

  • Technical Note: A Method to Facilitate Retrieval of Polyester Bags Used in In Sacco Trials in Ruminants

    C. W. Cruywagen

    págs. 1028-1030

    

  • Effects of Dairy Cow Genotype with Two Planes of Nutrition on Energy Partitioning Between Milk and Body Tissue

    T. W. J. Keady, T. Yan, C. S. Mayne

    págs. 1031-1042

    

  • Augmentation of Vaccenate Production and Suppression of Vaccenate Biohydrogenation in Cultures of Mixed Ruminal Microbes

    S. Fukuda, Y. Suzuki

    págs. 1043-1051

    

  • Short Communication: Further Validation of the Fat Sub-Model in the Cornell-Penn-Miner Dairy Model

    R. C. Boston, P. J. Moate

    págs. 1052-1056

    

  • Dry Matter Intake and Blood Parameters of Nonlactating Holstein and Jersey Cows in Late Gestation

    P. D. French

    págs. 1057-1061