Log in

Relevant bibliographies by topics / Dairy products / Journal articles

To see the other types of publications on this topic, follow the link: Dairy products.

Journal articles on the topic 'Dairy products'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Dairy products.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Weik, Robert W. "Dairy Products." Journal of AOAC INTERNATIONAL 69, no. 2 (1986): 233. http://dx.doi.org/10.1093/jaoac/69.2.233a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Richardson, Gary H. "Dairy Products." Journal of AOAC INTERNATIONAL 70, no. 2 (1987): 271a—272. http://dx.doi.org/10.1093/jaoac/70.2.271a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Horáčková, Šárka, Blanka Vrchotová, Daniel Koval, Akkenzhe Omarova, Marcela Sluková, and Jiří Štětina. "Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products." Czech Journal of Food Sciences 40, No. 5 (2022): 392–99. http://dx.doi.org/10.17221/132/2022-cjfs.

Full text

Abstract:

In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity against yeasts. Both strains grew better in soy drink compared to milk. During co-culturing with the yoghurt culture, sufficient acidification of milk and soy beverage necessary for the production of fermented products was achieved. The stability of tested strains in media at pH 4.5 for 28 days at 5 °C was good. L. plantarum was effective in the inhi

APA, Harvard, Vancouver, ISO, and other styles

4

Nascimento, João Roberto Oliveira do. "Functional dairy products." Revista Brasileira de Ciências Farmacêuticas 40, no. 3 (2004): 441. http://dx.doi.org/10.1590/s1516-93322004000300023.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

BANKS, W. "Dairy products: technology." International Journal of Dairy Technology 46, no. 3 (1993): 83–86. http://dx.doi.org/10.1111/j.1471-0307.1993.tb01252.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Theobald, Hannah. "Functional Dairy Products." Nutrition Bulletin 29, no. 3 (2004): 282. http://dx.doi.org/10.1111/j.1467-3010.2004.00411.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Kennedy, John F., and Chaiwat Bandaiphet. "Functional Dairy Products." Carbohydrate Polymers 57, no. 1 (2004): 101. http://dx.doi.org/10.1016/j.carbpol.2004.04.007.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Evdokimov, Ivan, Lyudmila Alieva, Valeriy Varlamov, Vladimir Kurchenko, Vladimir Haritonov, and Tatyana Butkevich. "USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION." Foods and Raw Materials 3, no. 2 (2015): 29–39. http://dx.doi.org/10.12737/13117.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Vedamuthu, E. R. "The Dairy Leuconostoc: Use in Dairy Products." Journal of Dairy Science 77, no. 9 (1994): 2725–37. http://dx.doi.org/10.3168/jds.s0022-0302(94)77215-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Bórawski, Piotr, Aneta Bełdycka-Bórawska, Andrzej Parzonko, Tomasz Rokicki, and Lisa Holden. "Changes in the comparative advantage of Polish dairy products." Agricultural Economics (Zemědělská ekonomika) 68, No. 12 (2022): 464–75. http://dx.doi.org/10.17221/322/2022-agricecon.

Full text

Abstract:

Competitiveness is one of the key concepts in economic sciences, andit is defined as the ability of businesses to compete in the market. The aim of this study was to assess the competitiveness of dairy products in Poland. The competitiveness was evaluated in a macroeconomic approach by analysing the exports, imports, and the trade balance. The results were processed and presented with the use of tabular, graphic, and descriptive methods. After Poland joined the European Union (EU) in 2004, one of the key goals was to improve the quality, storage, and applicability of dairy products, and to pro

APA, Harvard, Vancouver, ISO, and other styles

11

Dyshluk, Lyubov, Lyubov Dyshluk, Stanislav Sukhikh, et al. "Prospects for using pine nut products in the dairy industry." Foods and Raw Materials 6, no. 2 (2018): 264–80. http://dx.doi.org/10.21603/2308-4057-2018-2-264-280.

Full text

Abstract:

Abstract: Functional products are currently attracting a lot of research interest. Modern people’s diet does not satisfy their need for nutrients, vitamins and minerals, and functional products can make it more balanced. In particular, our diet is lacking in protein. This paper discusses the prospects for enriching dairy products with plant protein derived from pine nuts and their products. Pine nut paste, fat-free milk, and oil cake are a valuable source of fatty acids, vitamins, and microelements. The protein, lipid, vitamin, and mineral content of these products makes them suitable for comb

APA, Harvard, Vancouver, ISO, and other styles

12

Tunick, Michael H. "Calcium in Dairy Products." Journal of Dairy Science 70, no. 11 (1987): 2429–38. http://dx.doi.org/10.3168/jds.s0022-0302(87)80305-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

Brant, D. L. "Fresh chilled dairy products." International Journal of Dairy Technology 41, no. 4 (1988): 92–93. http://dx.doi.org/10.1111/j.1471-0307.1988.tb00607.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Marshall, V. M. "Probiotic Dairy Products (2005)." International Journal of Dairy Technology 60, no. 1 (2007): 64–65. http://dx.doi.org/10.1111/j.1471-0307.2007.00273.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Fleet, G. H. "Yeasts in dairy products." Journal of Applied Bacteriology 68, no. 3 (1990): 199–211. http://dx.doi.org/10.1111/j.1365-2672.1990.tb02566.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Qvist, Karsten Bruun. "Structure of Dairy Products." International Journal of Food Science & Technology 43, no. 11 (2008): 2101–2. http://dx.doi.org/10.1111/j.1365-2621.2007.01667.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Dyer, Dave. "Can Dairy Products Compete?" Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie 36, no. 4 (1988): 601–11. http://dx.doi.org/10.1111/j.1744-7976.1988.tb03303.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Lampe, Johanna W. "Dairy Products and Cancer." Journal of the American College of Nutrition 30, sup5 (2011): 464S—470S. http://dx.doi.org/10.1080/07315724.2011.10719991.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Scanlon, Martin G. "Structure of Dairy Products." Trends in Food Science & Technology 19, no. 10 (2008): 546. http://dx.doi.org/10.1016/j.tifs.2008.06.001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Rivera-Espinoza, Yadira, and Yoja Gallardo-Navarro. "Non-dairy probiotic products." Food Microbiology 27, no. 1 (2010): 1–11. http://dx.doi.org/10.1016/j.fm.2008.06.008.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Hansen, Thomsen J. "Mycotoxins in dairy products." Food Research International 25, no. 2 (1992): 168. http://dx.doi.org/10.1016/0963-9969(92)90162-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Weik, Robert W. "Report on Dairy Products." Journal of AOAC INTERNATIONAL 68, no. 2 (1985): 236. http://dx.doi.org/10.1093/jaoac/68.2.236.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Ponnal, Rehana P., Jackie E. Wood, Brendon D. Gill, et al. "Colorimetry of dairy products." International Dairy Journal 113 (February 2021): 104886. http://dx.doi.org/10.1016/j.idairyj.2020.104886.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Chaudhari, Kanhaiya, and Dr Nilesh Anute. "An Analysis of Customer Satisfaction with Dairy Products." International Journal of Research Publication and Reviews 5, no. 12 (2024): 1835–40. https://doi.org/10.55248/gengpi.5.1224.3514.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Evdokimov, Ivan, Vitaliy Somov, Yuliya Kurash-, Sergey Perminov, and Sergey Knyazev. "APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS." Foods and Raw Materials 3, no. 2 (2015): 89–95. http://dx.doi.org/10.12737/13113.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

MUIR, D. DONALD. "The shelf-life of dairy products: 4. Intermediate and long life dairy products." International Journal of Dairy Technology 49, no. 4 (1996): 119–24. http://dx.doi.org/10.1111/j.1471-0307.1996.tb02503.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Duncan, Susan E. "Dairy Products: The Next Generation. Altering the Image of Dairy Products Through Technology." Journal of Dairy Science 81, no. 4 (1998): 877–83. http://dx.doi.org/10.3168/jds.s0022-0302(98)75646-2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Zhang, Ying, Haiyan Wang, Wei Ma, et al. "Children’s Iodine Intake from Dairy Products and Related Factors: A Cross-Sectional Study in Two Provinces of China." Nutrients 16, no. 13 (2024): 2104. http://dx.doi.org/10.3390/nu16132104.

Full text

Abstract:

Dairy products are a significant source of iodine, and their contribution to iodine intake must be evaluated regularly. However, there is a lack of data on iodine intake from dairy products in China. Through a cross-sectional study, we determined the iodine content of dairy products in the Chinese diet and estimated iodine intake among Chinese children. Intake records for 30 consecutive days were used to investigate the consumption of dairy products by 2009 children from Yunnan and Liaoning Provinces. The iodine contents of 266 dairy products with high intake frequency were determined using in

APA, Harvard, Vancouver, ISO, and other styles

29

Abbas, Hayam M., Mona A. M. Abd El-Gawad, Jihan M. Kassem, and Mohamed Salama. "Application of fat replacers in dairy products: A review." Foods and Raw Materials 12, no. 2 (2024): 319–33. http://dx.doi.org/10.21603/2308-4057-2024-2-612.

Full text

Abstract:

The consumption of fat raises the risk of coronary heart disease and a number of chronic diseases such as obesity. However, removing fat or reducing its level in the final product may give it undesirable properties since fat plays an important role in the quality of food, mainly its texture and flavor. Therefore, natural or artificial fat replacers are utilized in food formulations instead of natural fat. Fat mimics are based on carbohydrates, proteins, and/or lipids, with energy values of 0–38 kJ/g (0–9 kcal/g).  They mimic physical properties and sensory attributes of fat but have less

APA, Harvard, Vancouver, ISO, and other styles

30

Bełdycka-Bórawska, Aneta, Piotr Bórawski, Marta Guth, et al. "Price changes of dairy products in the European Union." Agricultural Economics (Zemědělská ekonomika) 67, No. 9 (2021): 373–81. http://dx.doi.org/10.17221/61/2021-agricecon.

Full text

Abstract:

This article presents changes in the prices of milk and other dairy products in the European Union (EU). First, the descriptive statistics of the prices of milk and dairy products are presented, and then correlation and regression analyses were conducted to measure the relationships between the prices. We used the augmented Dickey-Fuller (ADF) test and generalised autoregressive conditional heteroscedasticity (GARCH) model to measure the stationarity and changes in dairy product prices in the EU. At the EU level, we checked the changes in prices of butter, skim milk powder, whole milk powder,

APA, Harvard, Vancouver, ISO, and other styles

31

Joldasbayeva, G. K., A. T. Baktgereyeva, and Sh Gaisina. "Milk and dairy products market: creation of dairy clusters." Problems of AgriMarket, no. 3 (September 30, 2024): 165–75. http://dx.doi.org/10.46666/2024-3.2708-9991.15.

Full text

Abstract:

In modern conditions, public health as a strategic resource is one of the most important indicators that determine the level and quality of life, and is ensured by saturating the market with high-quality food products with high consumer properties. The authors have studied the current state of production of milk and its processed products, which are in the second place in demand after bakery products. In each region of the republic there are processing enterprises of the dairy industry, but not all producers supply goods of high quality. Purpose - development of practical recommendations to pr

APA, Harvard, Vancouver, ISO, and other styles

32

Auezeva, N. S., and S. S. Ibraeva. "POSSIBILITY OF PRODUCTION OF DAIRY PRODUCTS WITH STEVIA EXTRACT." Bulletin of the Korkyt Ata Kyzylorda University 58, no. 3 (2021): 88–92. http://dx.doi.org/10.52081/bkaku.2021.v58.i3.075.

Full text

Abstract:

The article presents the possibility of obtaining dairy products with stevia extract and the results of the study of organoleptic, physical and chemical properties of the finished product. Market relations require dairy producers to provide consumers with new dairy-based foods enriched with vegetable supplements. Mixed milk-based products, enriched with plant and animal products, allow you to prepare a new type of lunch with a new composition. As a natural sweetener, stevia extract gives a special sweet taste to yogurt products, as well as not only sweetens the product, but also makes it easie

APA, Harvard, Vancouver, ISO, and other styles

33

Russell, Pauline. "Asian Indigenous Dairy Products - By International Dairy Federation (IDF)." International Journal of Dairy Technology 61, no. 3 (2008): 313–14. http://dx.doi.org/10.1111/j.1471-0307.2008.00399.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Sofie Biong, Anne, Paula Berstad, and Jan I. Pedersen. "Biomarkers for intake of dairy fat and dairy products." European Journal of Lipid Science and Technology 108, no. 10 (2006): 827–34. http://dx.doi.org/10.1002/ejlt.200600044.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Zapirchenko, Lyudmyla, Mariia Buhaieva, and Alina Zbarzhevetska. "World and Domestic Trends in the Production of Dairy Products." Central Ukrainian Scientific Bulletin. Economic Sciences, no. 8(41) (2022): 20–27. http://dx.doi.org/10.32515/2663-1636.2021.8(41).20-27.

Full text

Abstract:

In modern economic conditions, the dairy industry, on the one hand, belongs to the complex in both organizational and technological aspects of its components, and on the other hand, it is an industry that remains a leader in animal husbandry. The study is to consider current trends in dairy production, identify areas for increasing milk production in farms and identify practical recommendations for possible transformational changes in farms It is determined that the dairy industry is gaining more importance in the food systems of most countries. The productivity of cows by regions of Ukraine a

APA, Harvard, Vancouver, ISO, and other styles

36

Zapirchenko, Lyudmyla, Mariia Buhaieva, and Alina Zbarzhevetska. "World and Domestic Trends in the Production of Dairy Products." Central Ukrainian Scientific Bulletin. Economic Sciences, no. 8(41) (2022): 20–27. http://dx.doi.org/10.32515/2663-1636.2022.8(41).20-27.

Full text

Abstract:

In modern economic conditions, the dairy industry, on the one hand, belongs to the complex in both organizational and technological aspects of its components, and on the other hand, it is an industry that remains a leader in animal husbandry. The study is to consider current trends in dairy production, identify areas for increasing milk production in farms and identify practical recommendations for possible transformational changes in farms It is determined that the dairy industry is gaining more importance in the food systems of most countries. The productivity of cows by regions of Ukraine a

APA, Harvard, Vancouver, ISO, and other styles

37

Nasuda, Yuko, Masato Ohnuma, Michihiro Furusaka, Kaoru Hara, and Toshinori Ishida. "Nanostructure Analysis of Dairy Products." Nippon Shokuhin Kagaku Kogaku Kaishi 67, no. 6 (2020): 186–92. http://dx.doi.org/10.3136/nskkk.67.186.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Oliveira, Maricê Nogueira de. "Handbook of functional dairy products." Revista Brasileira de Ciências Farmacêuticas 40, no. 4 (2004): 559. http://dx.doi.org/10.1590/s1516-93322004000400013.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Durak, M. Zeki. "Antihypertensive Peptides in Dairy Products." American Journal of Biomedical Science & Research 7, no. 2 (2020): 191–95. http://dx.doi.org/10.34297/ajbsr.2020.07.001139.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Tidona, Flavio, Andrea Criscione, Anna Maria Guastella, Antonio Zuccaro, Salvatore Bordonaro, and Donata Marletta. "Bioactive peptides in dairy products." Italian Journal of Animal Science 8, no. 3 (2009): 315–40. http://dx.doi.org/10.4081/ijas.2009.315.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Matveeva, T. A., and I. Yu Reznichenko. "Monitoring calcium in dairy products." Dairy Industry 63, no. 8 (2021): 16–17. http://dx.doi.org/10.31515/1019-8946-2021-08-16-17.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Denke, Margo A. "Dairy Products and Red Meat." Circulation 103, no. 6 (2001): 784–86. http://dx.doi.org/10.1161/01.cir.103.6.784.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Belmer, S. V. "Dairy products in infant nutrition." Voprosy detskoj dietologii 13, no. 1 (2015): 50–53. http://dx.doi.org/10.20953/1727-5784-2015-1-50-53.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Kumar, Naresh, and O. P. Singhal. "Atherosclerosis: are dairy products safe?" International Journal of Dairy Technology 45, no. 2 (1992): 49–52. http://dx.doi.org/10.1111/j.1471-0307.1992.tb01724.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Robinson, R. K. "Handbook of Functional Dairy Products." International Journal of Dairy Technology 58, no. 2 (2005): 127. http://dx.doi.org/10.1111/j.1471-0307.2005.00161.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Muir, D. D. "Dairy Fats and Related Products." International Journal of Dairy Technology 62, no. 3 (2009): 458–59. http://dx.doi.org/10.1111/j.1471-0307.2009.00517.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Burgess, Ken. "Dairy Powders and Concentrated Products." International Journal of Dairy Technology 63, no. 3 (2010): 475–76. http://dx.doi.org/10.1111/j.1471-0307.2010.00589.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

CHOI, JONGWOO, LATHA SABIKHI, ASHRAF HASSAN, and SANJEEV ANAND. "Bioactive peptides in dairy products." International Journal of Dairy Technology 65, no. 1 (2011): 1–12. http://dx.doi.org/10.1111/j.1471-0307.2011.00725.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

ЛЕЩУК, Т., and Е. АЛЕКСЕЕВА. "Feeding calves with dairy products." Животноводство России, no. 4 (April 7, 2023): 37–38. http://dx.doi.org/10.25701/zzr.2023.03.03.007.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Miller, Susie. "The Outlook for Dairy Products." Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie 37, no. 4 (2008): 1215–20. http://dx.doi.org/10.1111/j.1744-7976.1989.tb00831.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!