Comparison of heat stability of cow's milk subjected to ultra‐high temperature and in‐container sterilisation-Reference-Cited by-同舟云学术

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Comparison of heat stability of cow's milk subjected to ultra‐high temperature and in‐container sterilisation

Published:2019-05-29 Issue: Volume: Page:
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Chen Bi Ye¹^ORCID,Ren Fei Yue²,Grandison Alistair S³,Lewis Michael J³

Affiliation:

1. Abbott Nutrition Research and Development20 Biopolis way Singapore Singapore

2. School of Food and Nutritional Sciences University College Cork Western Road Cork Ireland

3. Department of Food and Nutritional Sciences University of Reading Whiteknights PO Box 226 Reading RG6 6AP UK

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12609

Reference46 articles.

1. Calcium, magnesium, phosphorus and vitamin D fortification of complementary foods;Abrams S A;Journal of Nutrition,2003

2. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema S G;Journal of Dairy Research,2003

3. Effects of phosphates and citrates on sediment formation in UHT goat's milk;Boumpa T;Journal of Dairy Research,2008

4. The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk;Chandrapala J;Journal of Dairy Research,2010

5. Comparison of heat stability of goat's milk subjected to ultra‐high temperature and in‐container sterilisation;Chen B Y;Journal of Dairy Science,2012

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1. Evaluation of Heat Stability of Camel Milk (Sterilized and Nonevaporated);Journal of Food Quality;2024-01

2. Feasibility of hyperspectral imaging as rapid detection tool for potassium sorbate in milk;Spectroscopy Letters;2021-06-01

3. Resistance of detached-cells of biofilm formed by Staphylococcus aureus to ultra high pressure homogenization;Food Research International;2021-01

4. Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives;Journal of Dairy Science;2020-12

5. Bone‐protective effects of Lactobacillus plantarum B719‐fermented milk product;International Journal of Dairy Technology;2020-03-03

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