181 related articles for article (PubMed ID: 22365189)
1. Comparison of heat stability of goat milk subjected to ultra-high temperature and in-container sterilization.
Chen BY; Grandison AS; Lewis MJ
J Dairy Sci; 2012 Mar; 95(3):1057-63. PubMed ID: 22365189
[TBL] [Abstract][Full Text] [Related]
2. Effect of seasonal variation on some physical properties and heat stability of milk subjected to ultra-high temperature and in-container sterilisation.
Chen B; Grandison AS; Lewis MJ
Food Chem; 2015 Aug; 181():227-34. PubMed ID: 25794744
[TBL] [Abstract][Full Text] [Related]
3. Effects of phosphates and citrates on sediment formation in UHT goats' milk.
Boumpa T; Tsioulpas A; Grandison AS; Lewis MJ
J Dairy Res; 2008 May; 75(2):160-6. PubMed ID: 18474132
[TBL] [Abstract][Full Text] [Related]
4. The effect of commercial sterilization regimens on micellar casein concentrates.
Beliciu CM; Sauer A; Moraru CI
J Dairy Sci; 2012 Oct; 95(10):5510-26. PubMed ID: 22901488
[TBL] [Abstract][Full Text] [Related]
5. Composition and calcium status of acid whey from pasteurized, UHT-treated and in-bottle sterilized milk.
Carbonaro M; Lucarini M; Di Lullo G
Nahrung; 2000 Dec; 44(6):422-5. PubMed ID: 11190838
[TBL] [Abstract][Full Text] [Related]
6. [UHT--behandeling van melk (author's transl)].
Lombard SH
J S Afr Vet Assoc; 1976 Jun; 47(2):101-4. PubMed ID: 940093
[TBL] [Abstract][Full Text] [Related]
7. Heat stability of milk supplemented with calcium chloride.
On-Nom N; Grandison AS; Lewis MJ
J Dairy Sci; 2012 Apr; 95(4):1623-31. PubMed ID: 22459810
[TBL] [Abstract][Full Text] [Related]
8. Sensory stability of ultra-high temperature milk in polyethylene bottle.
Petrus RR; Walter EH; Faria JA; Abreu LF
J Food Sci; 2009; 74(1):S53-7. PubMed ID: 19200121
[TBL] [Abstract][Full Text] [Related]
9. Crosslinking of casein by microbial transglutaminase and its resulting influence on the stability of micelle structure.
Partschefeld C; Schwarzenbolz U; Richter S; Henle T
Biotechnol J; 2007 Apr; 2(4):456-61. PubMed ID: 17309046
[TBL] [Abstract][Full Text] [Related]
10. Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions.
Singh J; Prakash S; Bhandari B; Bansal N
Food Res Int; 2019 Feb; 116():103-113. PubMed ID: 30716885
[TBL] [Abstract][Full Text] [Related]
11. Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.
Clare DA; Bang WS; Cartwright G; Drake MA; Coronel P; Simunovic J
J Dairy Sci; 2005 Dec; 88(12):4172-82. PubMed ID: 16291608
[TBL] [Abstract][Full Text] [Related]
12. Bacillus sporothermodurans and other highly heat-resistant spore formers in milk.
Scheldeman P; Herman L; Foster S; Heyndrickx M
J Appl Microbiol; 2006 Sep; 101(3):542-55. PubMed ID: 16907805
[TBL] [Abstract][Full Text] [Related]
13. Heat stability of aggregated particles of casein micelles and kappa-carrageenan.
Flett KL; Corredig M; Goff HD
J Food Sci; 2010 Jun; 75(5):C433-8. PubMed ID: 20629864
[TBL] [Abstract][Full Text] [Related]
14. Heat-induced and other chemical changes in commercial UHT milks.
Elliott AJ; Datta N; Amenu B; Deeth HC
J Dairy Res; 2005 Nov; 72(4):442-6. PubMed ID: 16223459
[TBL] [Abstract][Full Text] [Related]
15. Effects of different industrial heating processes of milk on site-specific protein modifications and their relationship to in vitro and in vivo digestibility.
Wada Y; Lönnerdal B
J Agric Food Chem; 2014 May; 62(18):4175-85. PubMed ID: 24720734
[TBL] [Abstract][Full Text] [Related]
16. Effects of adding potassium iodate to milk before UHT treatment. ii. iodate-induced proteolysis during subsequent aseptic storage.
Skudder PJ
J Dairy Res; 1981 Feb; 48(1):115-22. PubMed ID: 7021616
[TBL] [Abstract][Full Text] [Related]
17. Assessment of physico-chemical changes in UHT milk during storage at different temperatures.
Ranvir S; Sharma R; Gandhi K; Mann B
J Dairy Res; 2020 May; 87(2):243-247. PubMed ID: 32314682
[TBL] [Abstract][Full Text] [Related]
18. Heat treatment of whole milk by the direct joule effect--experimental and numerical approaches to fouling mechanisms.
Fillaudeau L; Winterton P; Leuliet JC; Tissier JP; Maury V; Semet F; Debreyne P; Berthou M; Chopard F
J Dairy Sci; 2006 Dec; 89(12):4475-89. PubMed ID: 17106078
[TBL] [Abstract][Full Text] [Related]
19. Comparative proteomics of goat milk during heated processing.
Chen D; Li X; Zhao X; Qin Y; Wang J; Wang C
Food Chem; 2019 Mar; 275():504-514. PubMed ID: 30724227
[TBL] [Abstract][Full Text] [Related]
20. Heat stability of micellar casein concentrates as affected by temperature and pH.
Sauer A; Moraru CI
J Dairy Sci; 2012 Nov; 95(11):6339-50. PubMed ID: 22959944
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]