[HTML][HTML] Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives
The ability of milk and concentrated milk to withstand a defined heat treatment without
noticeable changes such as flocculation of protein is commonly denoted as heat stability. A …
noticeable changes such as flocculation of protein is commonly denoted as heat stability. A …
Spectroscopic technologies and data fusion: Applications for the dairy industry
Increasing consumer awareness, scale of manufacture, and demand to ensure safety,
quality and sustainability have accelerated the need for rapid, reliable, and accurate …
quality and sustainability have accelerated the need for rapid, reliable, and accurate …
Physicochemical and simulated gastric digestion properties of A1/A1, A1/A2 and A2/A2 yoghurts
This study aimed to determine the physicochemical properties of yoghurts from skim milk
containing either β-casein A1/A1, A1/A2 or A2/A2 and establish their behaviour during …
containing either β-casein A1/A1, A1/A2 or A2/A2 and establish their behaviour during …
Whey proteins: Musings on denaturation, aggregate formation and gelation
J Wagner, CG Biliaderis… - Critical reviews in food …, 2020 - Taylor & Francis
Whey proteins are globular milk proteins with numerous functional properties and a broad
potential for usage in food and supplement-pharmaceutical products. Under various …
potential for usage in food and supplement-pharmaceutical products. Under various …
Conformational and physicochemical characteristics of bovine skim milk obtained from cows with different genetic variants of β-casein
This study highlights differences in conformational and physicochemical characteristics of
bovine skim milk and micellar casein from cows of different β-casein phenotypes. These …
bovine skim milk and micellar casein from cows of different β-casein phenotypes. These …
Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties
Highlights•Heated goat milk (TM) were mixed with grape pomace seed (SE) extracts.•SE
extracts didn't significantly change the ζ-potential of goat milk micelles.•Changes in the …
extracts didn't significantly change the ζ-potential of goat milk micelles.•Changes in the …
Impact of heating on the properties of A1/A1, A1/A2, and A2/A2 β-casein milk phenotypes
This study assessed the effect of heat treatment on the physical properties of bovine milk
samples possesing different β-casein (β-CN) phenotypes. After heat treatment at 72° C/15 s …
samples possesing different β-casein (β-CN) phenotypes. After heat treatment at 72° C/15 s …
[HTML][HTML] Effect of pH and heat treatment conditions on physicochemical and acid gelation properties of liquid milk protein concentrate
NR Tari, Z Gaygadzhiev, A Guri, A Wright - Journal of Dairy Science, 2021 - Elsevier
Milk protein concentrates (MPC) are typically dried high-protein powders with functional and
nutritional properties that can be tailored through modification of processing conditions …
nutritional properties that can be tailored through modification of processing conditions …
[HTML][HTML] High hydrostatic pressure combined with high-temperature short time pasteurization improves the quality characteristics and extends the shelf life of donkey …
H Gong, X Wu, J Du, X Mao - LWT, 2024 - Elsevier
The processing method, which affects the quality and shelf life of dairy products, depends on
the processing stability of raw milk. The effects of high-temperature short time pasteurization …
the processing stability of raw milk. The effects of high-temperature short time pasteurization …
Potential cocoa butter substitute derived from mango seed kernel
The present finding provides a new cocoa butter substitute in confectionary, which is derived
from mango by-product (mango seed kernel). The study involves physicochemical …
from mango by-product (mango seed kernel). The study involves physicochemical …