The minerals of milk
Reprod. Nutr. Dev., 45 4 (2005) 473-483
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Drainage and demineralisation of model cheeses made from reverse osmosis concentrates
Isabelle Fournier, Michel Britten and Yves PouliotInternational Dairy Journal 103 104628 (2020)
https://doi.org/10.1016/j.idairyj.2019.104628
Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins
Jing Wang, Kataneh Aalaei, Leif H. Skibsted and Lilia M. AhrnéFoods 9 (12) 1873 (2020)
https://doi.org/10.3390/foods9121873
How the heat treatment affects the constituents of infant formulas: a review
Júlia d’Almeida Francisquini, Lauane Nunes, Evandro Martins, et al.Brazilian Journal of Food Technology 23 (2020)
https://doi.org/10.1590/1981-6723.27219
Size reduction of “reformed casein micelles” by high-power ultrasound and high hydrostatic pressure
Yacine Hemar, Cheng Xu, Sinong Wu and Muthupandian AshokkumarUltrasonics Sonochemistry 63 104929 (2020)
https://doi.org/10.1016/j.ultsonch.2019.104929
Effect of sodium carbonate on the rehydration of milk protein isolate powder
Shaozong Wu, John Fitzpatrick, Kevin Cronin and Song MiaoFood Hydrocolloids 99 105305 (2020)
https://doi.org/10.1016/j.foodhyd.2019.105305
Bioaccessibility of calcium in freeze-dried yogurt based snacks
Jing Wang, Kataneh Aalaei, Leif H. Skibsted and Lilia M. AhrnéLWT 129 109527 (2020)
https://doi.org/10.1016/j.lwt.2020.109527
Unravelling Conformational Aspects of Milk Protein Structure—Contributions from Nuclear Magnetic Resonance Studies
Tatijana Markoska, Todor Vasiljevic and Thom HuppertzFoods 9 (8) 1128 (2020)
https://doi.org/10.3390/foods9081128
Calcium availability from whey mineral residues increased by hydrogen citrate
Andressa de Zawadzki and Leif H. SkibstedFood Research International 137 109372 (2020)
https://doi.org/10.1016/j.foodres.2020.109372
The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy
Sameh Obeid, Fanny Guyomarc'h, Gaëlle Tanguy, Nadine Leconte, Florence Rousseau, Anne Dolivet, Arlette Leduc, Xiaoxi Wu, Chantal Cauty, Gwénaël Jan, Frédéric Gaucheron and Christelle LopezFood Research International 129 108847 (2020)
https://doi.org/10.1016/j.foodres.2019.108847
Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives
Joseph Dumpler, Thom Huppertz and Ulrich KulozikJournal of Dairy Science 103 (12) 10986 (2020)
https://doi.org/10.3168/jds.2020-18605
Interactions of different hydrocolloids with milk proteins
Judith Hege, Thomas Palberg and Thomas A VilgisJournal of Physics: Materials 3 (4) 044003 (2020)
https://doi.org/10.1088/2515-7639/aba2b7
Impact of temperature and high pressure homogenization on the solubility and rheological behavior of reconstituted dairy powders of different composition
Malou Warncke and Ulrich KulozikPowder Technology 376 285 (2020)
https://doi.org/10.1016/j.powtec.2020.08.039
Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability
N.B. Acosta, G.A. Sihufe, B.E. Meza, F. Marino, L.M. Costabel, S.E. Zorrilla and M.L. OlivaresLWT 134 110204 (2020)
https://doi.org/10.1016/j.lwt.2020.110204
Impact of Preheating Temperature on the Separation of Whey Proteins When Combined with Chemical or Bipolar Membrane Electrochemical Acidification
Claudie Aspirault, Alain Doyen and Laurent BazinetInternational Journal of Molecular Sciences 21 (8) 2792 (2020)
https://doi.org/10.3390/ijms21082792
Salt partition, ion equilibria, and the structure, composition, and solubility of micellar calcium phosphate in bovine milk with added calcium salts
Qian Wang, Carl Holt, Tommy Nylander and Ying MaJournal of Dairy Science 103 (11) 9893 (2020)
https://doi.org/10.3168/jds.2020-18829
Effects of heat treatment and stabilizing salts supplementation on the physicochemical properties, protein structure and salts balance of goat milk
Lili Zhao, Shuwen Zhang, Jing Lu and Jiaping LvLWT 132 109878 (2020)
https://doi.org/10.1016/j.lwt.2020.109878
Calcium balance during direct acidification of milk for Mozzarella cheese production
Camilla D. Thybo, Søren K. Lillevang, Leif H. Skibsted and Lilia AhrnéLWT 131 109677 (2020)
https://doi.org/10.1016/j.lwt.2020.109677
Assessing constituent volumes and morphology of bovine casein micelles using cryo-electron tomography
Charith A. Hettiarachchi, Matthew T. Swulius and Federico M. HarteJournal of Dairy Science 103 (5) 3971 (2020)
https://doi.org/10.3168/jds.2019-17016
Selective removal of tetracycline residue in milk samples using a molecularly imprinted polymer
J.F. Flores Aguilar, J. M. Miranda, J. A. Rodriguez, M.E. Paez-Hernandez and I.S. IbarraJournal of Polymer Research 27 (7) (2020)
https://doi.org/10.1007/s10965-020-02139-9
Heavy metal and pesticide levels in dairy products: Evaluation of human health risk
Valentin Năstăsescu, Magdalena Mititelu, Marina Goumenou, Anca Oana Docea, Elisavet Renieri, Denisa Ioana Udeanu, Eliza Oprea, Andreea Letitia Arsene, Cristina Elena Dinu-Pîrvu and Manuela GhicaFood and Chemical Toxicology 146 111844 (2020)
https://doi.org/10.1016/j.fct.2020.111844
Rapid determination of majority cations in yoghurts using on-line connection of capillary electrophoresis with mini-dialysis
František Opekar, Jakub Hraníček and Petr TůmaFood Chemistry 308 125647 (2020)
https://doi.org/10.1016/j.foodchem.2019.125647
Impact of different aqueous phases on casein micelles: Kinetics of physicochemical changes under variation of water hardness and diafiltration conditions
Michael Reitmaier, Beatriz Barbosa, Sebastian Sigler, Hans-Jürgen Heidebrecht and Ulrich KulozikInternational Dairy Journal 109 104776 (2020)
https://doi.org/10.1016/j.idairyj.2020.104776
Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture
Xiaofeng Xia, John T. Tobin, Prateek Sharma, et al.International Dairy Journal 110 104796 (2020)
https://doi.org/10.1016/j.idairyj.2020.104796
395 (2020)
https://doi.org/10.7476/9788526815933.0014
Physicochemical properties of skim milk powder dispersions prepared with calcium-chelating sodium tripolyphosphate, trisodium citrate, and sodium hexametaphosphate
Inseob Choi and Qixin ZhongJournal of Dairy Science 103 (11) 9868 (2020)
https://doi.org/10.3168/jds.2020-18644
The occurrence of eleven elements in dairy cow´s milk, feed, and soil from three different regions of Slovakia
Róbert Toman, Martina Pšenková and Vladimír TančinPotravinarstvo Slovak Journal of Food Sciences 14 967 (2020)
https://doi.org/10.5219/1461
Effect of freezing temperatures and time on mineral balance, particle size, rennet and acid coagulation of casein concentrates produced by microfiltration
Sara Mohamed Gaber, Anne-Grethe Johansen, Reidar Barfod Schüller, et al.International Dairy Journal 101 104563 (2020)
https://doi.org/10.1016/j.idairyj.2019.104563
Chemical composition, protein profile and physicochemical properties of whey protein concentrate ingredients enriched in α-lactalbumin
Giovanni Barone, Cian Moloney, Jonathan O’Regan, Alan L. Kelly and James A. O’MahonyJournal of Food Composition and Analysis 92 103546 (2020)
https://doi.org/10.1016/j.jfca.2020.103546
Effect of calcium chloride addition on properties of acid-rennet gels
Justyna Tarapata, Michał Smoczyński, Maciej Maciejczyk and Justyna ZulewskaInternational Dairy Journal 106 104707 (2020)
https://doi.org/10.1016/j.idairyj.2020.104707
Changes in fluid and acid-base status of diarrheic calves on different oral rehydration regimens
J. Wenge-Dangschat, I. Steinhöfel, M. Coenen, et al.Journal of Dairy Science 103 (11) 10446 (2020)
https://doi.org/10.3168/jds.2020-18245
Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods
Alejandra Acevedo-Fani, Anant Dave and Harjinder SinghFrontiers in Chemistry 8 (2020)
https://doi.org/10.3389/fchem.2020.564021
Impact of calcium on the interactions between epigallocatechin-3-gallate and αS1-casein
Valérie Carnovale, Thom Huppertz, Michel Britten and Laurent BazinetInternational Dairy Journal 102 104608 (2020)
https://doi.org/10.1016/j.idairyj.2019.104608
A New Method to Distinguish the Milk Adulteration with Neutralizers by Detection of Lactic Acid
Alessandra Aiello, Fabiana Pizzolongo, Nadia Manzo and Raffaele RomanoFood Analytical Methods 12 (11) 2555 (2019)
https://doi.org/10.1007/s12161-019-01594-5
Development of Infrared Prediction Models for Diffusible and Micellar Minerals in Bovine Milk
Marco Franzoi, Giovanni Niero, Mauro Penasa and Massimo De MarchiAnimals 9 (7) 430 (2019)
https://doi.org/10.3390/ani9070430
Milk-Based Beverages
Deepak Mudgil and Sheweta BarakMilk-Based Beverages 67 (2019)
https://doi.org/10.1016/B978-0-12-815504-2.00003-7
Genetic (co)variances between milk mineral concentration and chemical composition in lactating Holstein-Friesian dairy cows
G. Visentin, G. Niero, D.P. Berry, A. Costa, M. Cassandro, M. De Marchi and M. PenasaAnimal 13 (3) 477 (2019)
https://doi.org/10.1017/S1751731118001507
Increasing calcium solubility from whey mineral residues by combining gluconate and δ-gluconolactone
Andressa de Zawadzki and Leif H. SkibstedInternational Dairy Journal 99 104538 (2019)
https://doi.org/10.1016/j.idairyj.2019.104538
The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy
Sameh Obeid, Fanny Guyomarc’h, Grégory Francius, Hervé Guillemin, Xiaoxi Wu, Stéphane Pezennec, Marie-Hélène Famelart, Chantal Cauty, Frédéric Gaucheron and Christelle LopezColloids and Surfaces B: Biointerfaces 182 110363 (2019)
https://doi.org/10.1016/j.colsurfb.2019.110363
Micelas de caseína: dos monômeros à estrutura supramolecular
Naaman Nogueira Silva, Federico Casanova, Michele da Silva Pinto, Antônio Fernandes de Carvalho and Frédéric GaucheronBrazilian Journal of Food Technology 22 (2019)
https://doi.org/10.1590/1981-6723.18518
Thermal instability and characteristics of donkey casein micelles
Jie Luo, Shuyu Jian, Pengjie Wang, et al.Food Research International 119 436 (2019)
https://doi.org/10.1016/j.foodres.2019.02.023
Heat-induced gelation of mixtures of casein micelles with whey protein aggregates
Anna Kharlamova, Taco Nicolai and Christophe ChassenieuxFood Hydrocolloids 92 198 (2019)
https://doi.org/10.1016/j.foodhyd.2019.01.048
Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations
Maciej Nastaj, Bartosz G Sołowiej, Waldemar Gustaw, Salvador Peréz‐Huertas, Stanisław Mleko and Marta Wesołowska‐TrojanowskaInternational Journal of Dairy Technology 72 (3) 395 (2019)
https://doi.org/10.1111/1471-0307.12603
Dietary Zinc-Amino Acid Complex Does Not Affect Markers of Mammary Epithelial Integrity or Heat Stability of Milk in Mid-Lactating Cows
James E. Shaffer, Laman K. Mamedova, Jeff M. DeFrain, et al.Biological Trace Element Research 190 (2) 349 (2019)
https://doi.org/10.1007/s12011-018-1556-y
High calcium intake from fat-free milk, body composition and glycaemic control in adults with type 2 diabetes: a randomised crossover clinical trial
Júnia Maria Geraldo Gomes, Jorge de Assis Costa, Priscila Vaz de Melo Ribeiro and Rita de Cássia Gonçalves AlfenasBritish Journal of Nutrition 122 (03) 301 (2019)
https://doi.org/10.1017/S0007114519001259
Size classification of precipitated calcium phosphate using hydrocyclone technology for the recovery of minerals from deproteinised acid whey
Shane V Crowley, Michael S Molitor, Rebecca Kalscheuer, Yanjie Lu, Alan L Kelly, James A O'Mahony and John A LuceyInternational Journal of Dairy Technology 72 (1) 142 (2019)
https://doi.org/10.1111/1471-0307.12570
The Extracellular Protease AprX from Pseudomonas and its Spoilage Potential for UHT Milk: A Review
Chunyue Zhang, Etske Bijl, Birgitta Svensson and Kasper HettingaComprehensive Reviews in Food Science and Food Safety 18 (4) 834 (2019)
https://doi.org/10.1111/1541-4337.12452
Comparison of oral, intravenous, and subcutaneous fluid therapy for resuscitation of calves with diarrhea
V. Doré, D.M. Foster, H. Ru and G.W. SmithJournal of Dairy Science 102 (12) 11337 (2019)
https://doi.org/10.3168/jds.2019-16970
Improving rennet coagulation and cheesemaking properties of reverse osmosis skim milk concentrates by pH adjustment
Iris Dussault-Chouinard, Michel Britten and Yves PouliotInternational Dairy Journal 95 6 (2019)
https://doi.org/10.1016/j.idairyj.2019.03.008
Detailed macro- and micromineral profile of milk: Effects of herd productivity, parity, and stage of lactation of cows of 6 dairy and dual-purpose breeds
G. Stocco, A. Summer, M. Malacarne, A. Cecchinato and G. BittanteJournal of Dairy Science 102 (11) 9727 (2019)
https://doi.org/10.3168/jds.2019-16834
Laboratory multi-technique study of Spanish decorated leather from the 12th to 14th centuries
Maria Luisa Franquelo, Adrian Duran and Jose Luis Perez-RodriguezSpectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 218 331 (2019)
https://doi.org/10.1016/j.saa.2019.04.012
The “Grass-Fed” Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk
Mohammad Alothman, Sean A. Hogan, Deirdre Hennessy, Pat Dillon, Kieran N. Kilcawley, Michael O’Donovan, John Tobin, Mark A. Fenelon and Tom F. O’CallaghanFoods 8 (8) 350 (2019)
https://doi.org/10.3390/foods8080350
Interactive effects of casein micelle size and calcium and citrate content on rennet‐induced coagulation in bovine milk
Hasitha Priyashantha, Åse Lundh, Annika Höjer, Mårten Hetta, Monika Johansson and Maud LangtonJournal of Texture Studies 50 (6) 508 (2019)
https://doi.org/10.1111/jtxs.12454
A comparison of the heat stability of fresh milk protein concentrates obtained by microfiltration, ultrafiltration and diafiltration
Isis Rodrigues Toledo Renhe, Zhengtao Zhao and Milena CorredigJournal of Dairy Research 86 (3) 347 (2019)
https://doi.org/10.1017/S0022029919000426
Natural variations of citrate and calcium in milk and their effects on milk processing properties
M. Akkerman, L.B. Larsen, J. Sørensen and N.A. PoulsenJournal of Dairy Science 102 (8) 6830 (2019)
https://doi.org/10.3168/jds.2018-16195
Calcium citrate insolubilization drives the fouling of falling film evaporators during the concentration of hydrochloric acid whey
G. Tanguy, I. Tuler-Perrone, A. Dolivet, et al.Food Research International 116 175 (2019)
https://doi.org/10.1016/j.foodres.2018.08.009
Effect of Barn or Grazing on Biochemical Indices in Prepartum, and Milk Composition in Postpartum of Dairy Cows
Dong-Hyun Lim, Kwang-Seok Ki, Seong-Min Park, et al.Journal of The Korean Society of Grassland and Forage Science 39 (4) 272 (2019)
https://doi.org/10.5333/KGFS.2019.39.4.272
Calcium reduced skim milk retentates obtained by means of microfiltration
Johannes Schäfer, Isabell Mesch, Zeynep Atamer, et al.Journal of Food Engineering 247 168 (2019)
https://doi.org/10.1016/j.jfoodeng.2018.11.016
The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study
Maria A. Karlsson, Åse Lundh, Fredrik Innings, Annika Höjer, Malin Wikström and Maud LangtonFoods 8 (9) 418 (2019)
https://doi.org/10.3390/foods8090418
Sheep milk: A pertinent functional food
Arpita Mohapatra, Ajay Kumar Shinde and Raghvendar SinghSmall Ruminant Research 181 6 (2019)
https://doi.org/10.1016/j.smallrumres.2019.10.002
Cows fed hydroponic fodder and conventional diet: effects on milk quality
Alan Agius, Grazia Pastorelli and Everaldo AttardArchives Animal Breeding 62 (2) 517 (2019)
https://doi.org/10.5194/aab-62-517-2019
Waterless single screw extrusion of pasta-filata cheese: Process design based on thermo-rheological material properties
Christian Kern, Balz Bähler, Jörg Hinrichs and Stefan NöbelJournal of Food Engineering 260 58 (2019)
https://doi.org/10.1016/j.jfoodeng.2019.04.015
29 (2019)
https://doi.org/10.1016/B978-0-12-810530-6.00002-X
Utilizing Coagulant Plants in the Development of Functional Dairy Foods and Beverages: A Mini Review
Jaya Vejayan, Rupbansraaj Bathmanath, Yasmin Amira Che Yahya and Mashitah Mohd YusoffJournal of Biological Sciences 19 (3) 259 (2019)
https://doi.org/10.3923/jbs.2019.259.271
57 (2019)
https://doi.org/10.1002/9781119383956.ch4
Comparative Nutrient Profiling of Retail Goat and Cow Milk
Sokratis Stergiadis, Natalja P. Nørskov, Stig Purup, Ian Givens and Michael R. F. LeeNutrients 11 (10) 2282 (2019)
https://doi.org/10.3390/nu11102282
Encyclopedia of Food Chemistry
Ryan Hazlett, Christiane Schmidmeier and James A. O'MahonyEncyclopedia of Food Chemistry 138 (2019)
https://doi.org/10.1016/B978-0-08-100596-5.21604-1
The Strong Antioxidant Sheep/Goat Whey Protein Protects Against mTOR Overactivation in Rats: A Mode of Action Mimicking Fasting
Efthalia Kerasioti, Aristidis Veskoukis, Christina Virgiliou, Georgios Theodoridis, Ioannis Taitzoglou and Dimitrios KouretasAntioxidants 8 (3) 71 (2019)
https://doi.org/10.3390/antiox8030071
Effects of dietary Zeolite supplementation on milk yield and composition and blood minerals status in lactating dairy cows
Khouloud Khachlouf, Houda Hamed, Radhouane Gdoura and Ahmed GargouriJournal of Applied Animal Research 47 (1) 54 (2019)
https://doi.org/10.1080/09712119.2018.1563548
Determining the influence of the composition of milk from cows of different breeds on quality indicators for the dutch-type cheese
Yuliya Nazarenko, Volodymyr Ladyka, Victor Opara and Yuliia PavlenkoEastern-European Journal of Enterprise Technologies 1 (11 (97)) 23 (2019)
https://doi.org/10.15587/1729-4061.2019.155487
Transfer of chemical elements from milk to dairy products
Angela Sorbo, Maria Ciprotti, Rosa Giordano, Silvia Orlandini, Marco Di Gregorio and Laura CiaralliPure and Applied Chemistry 91 (10) 1665 (2019)
https://doi.org/10.1515/pac-2019-0113
Chemical Composition of Commercial Cow’s Milk
Aidin Foroutan, An Chi Guo, Rosa Vazquez-Fresno, Matthias Lipfert, Lun Zhang, Jiamin Zheng, Hasan Badran, Zachary Budinski, Rupasri Mandal, Burim N. Ametaj and David S. WishartJournal of Agricultural and Food Chemistry 67 (17) 4897 (2019)
https://doi.org/10.1021/acs.jafc.9b00204
Preparation of Non-Surface-Active Langmuir Trough Subphases from Milk
Luis Real Hernandez and Rafael Jimenez-FloresACS Omega 4 (12) 14920 (2019)
https://doi.org/10.1021/acsomega.9b01659
Determination of macromineral requirements for preweaned dairy calves in tropical conditions
M.M.D. Castro, A.L. Silva, L.F. Costa e Silva, P.P. Rotta, T.E. Engle and M.I. MarcondesJournal of Dairy Science 102 (4) 2973 (2019)
https://doi.org/10.3168/jds.2018-15166
The effect of calcium on biofilm formation in dairy wastewater
A. L. Beuger, C. Chabas, R. Love, et al.Water Practice and Technology 13 (2) 400 (2018)
https://doi.org/10.2166/wpt.2018.050
The self-association and thermal denaturation of caprine and bovine β-lactoglobulin
Jennifer M. Crowther, Jane R. Allison, Grant A. Smolenski, et al.European Biophysics Journal 47 (7) 739 (2018)
https://doi.org/10.1007/s00249-018-1300-8
Heat-induced gelation of aqueous micellar casein suspensions as affected by globular protein addition
Juliana V.C. Silva, Gireeshkumar Balakrishnan, Christophe Schmitt, Christophe Chassenieux and Taco NicolaiFood Hydrocolloids 82 258 (2018)
https://doi.org/10.1016/j.foodhyd.2018.04.002
Casein‐Based Powders: Characteristics and Rehydration Properties
Denise Felix da Silva, Lilia Ahrné, Richard Ipsen and Anni Bygvraa HougaardComprehensive Reviews in Food Science and Food Safety 17 (1) 240 (2018)
https://doi.org/10.1111/1541-4337.12319
Effect of whey protein concentrate, pH and salt on colloidal stability of acid dairy drink (Doogh)
Zahra Azary and Ali NasirpourInternational Journal of Dairy Technology 71 (1) 198 (2018)
https://doi.org/10.1111/1471-0307.12371
Use of 31P NMR and FTIR to investigate key milk mineral equilibria and their interactions with micellar casein during heat treatment
Mattia Boiani, Mark Fenelon, Richard J. FitzGerald and Phil M. KellyInternational Dairy Journal 81 12 (2018)
https://doi.org/10.1016/j.idairyj.2018.01.011
Field findings about milk ethanol stability: a first report of interrelationship between α‐lactalbumin and lactose
Rafael Fagnani, João Paulo Andrade de Araújo and Bruno Garcia BotaroJournal of the Science of Food and Agriculture 98 (7) 2787 (2018)
https://doi.org/10.1002/jsfa.8775
Nutritional characteristics of Croatian whey cheese (Bračka skuta) produced in different stages of lactation
Ante Rako, Milna Tudor Kalit, Samir Kalit, Barbara Soldo and Ivica LjubenkovLWT 96 657 (2018)
https://doi.org/10.1016/j.lwt.2018.06.024
Characterization of the nongenetic causes of variation in the calcium content of bovine milk on French farms
P. Gaignon, M. Gelé, C. Hurtaud and A. BoudonJournal of Dairy Science 101 (5) 4554 (2018)
https://doi.org/10.3168/jds.2017-14043
The effect of transglutaminase on reconstituted skim milks at alkaline pH
Elisa Lam, Ian McKinnon, Sylvie Marchesseau, et al.Food Hydrocolloids 85 10 (2018)
https://doi.org/10.1016/j.foodhyd.2018.06.047
Single nucleotide polymorphism (g.2786 A>G) of DGAT1 gene associated with milk yield and fat percentage in crossbred cattle
AKANSHA SINGH, AMIT KUMAR, JYOTI PATEL, RAJNI CHAUDHARY, S E JADHAV, V P MAURYA, B P MISHRA and TRIVENI DUTTThe Indian Journal of Animal Sciences 88 (8) 927 (2018)
https://doi.org/10.56093/ijans.v88i8.82953
Topographical and nanomechanical characterization of casein nanogel particles using atomic force microscopy
Asma Bahri, Marta Martin, Csilla Gergely, Sylvie Marchesseau and Dominique Chevalier-LuciaFood Hydrocolloids 83 53 (2018)
https://doi.org/10.1016/j.foodhyd.2018.03.029
Phenotypic analysis of milk coagulation properties and mineral content of Pinzgauer cattle breed
Carmen L. Manuelian, Mauro Penasa, Giulio Visentin, Martino Cassandro and Massimo De MarchiArchives Animal Breeding 61 (2) 215 (2018)
https://doi.org/10.5194/aab-61-215-2018
Technical note: Development and validation of a new method for the quantification of soluble and micellar calcium, magnesium, and potassium in milk
M. Franzoi, G. Niero, M. Penasa, M. Cassandro and M. De MarchiJournal of Dairy Science 101 (3) 1883 (2018)
https://doi.org/10.3168/jds.2017-13419
Technical note: Fourier transform infrared spectral analysis in tandem with 31P nuclear magnetic resonance spectroscopy elaborates detailed insights into phosphate partitioning during skimmed milk microfiltration and diafiltration
Mattia Boiani, Richard J. FitzGerald and Phil M. KellyJournal of Dairy Science 101 (12) 10750 (2018)
https://doi.org/10.3168/jds.2018-14749
Acid gelation of raw and reconstituted spray-dried dromedary milk: A dynamic approach of gel structuring
Ahmed Zouari, Sylvie Marchesseau, Dominique Chevalier-Lucia, et al.International Dairy Journal 81 95 (2018)
https://doi.org/10.1016/j.idairyj.2018.01.009
Are cheese-making properties of dual purpose cattle impaired by highland grazing? A case study using Aosta Red Pied cows
Giovanni Niero, Madeline Koczura, Massimo De Marchi, et al.Italian Journal of Animal Science 17 (4) 827 (2018)
https://doi.org/10.1080/1828051X.2018.1443289
Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures
Shane V. Crowley, Esther Burlot, Juliana V.C. Silva, Noel A. McCarthy, Heni B. Wijayanti, Mark A. Fenelon, Alan L. Kelly and James A. O'MahonyInternational Dairy Journal 81 72 (2018)
https://doi.org/10.1016/j.idairyj.2018.01.005
Effect of partial whey protein depletion during membrane filtration on thermal stability of milk concentrates
I.R.T. Renhe and M. CorredigJournal of Dairy Science 101 (10) 8757 (2018)
https://doi.org/10.3168/jds.2018-14407
In silico mapping of quantitative trait loci (QTL) regulating the milk ionome in mice identifies a milk iron locus on chromosome 1
Darryl L. Hadsell, Louise A. Hadsell, Monique Rijnkels, et al.Mammalian Genome 29 (9-10) 632 (2018)
https://doi.org/10.1007/s00335-018-9762-7
Calcium-induced skim milk gels using different calcium salts
L. Lin, M. Wong, H.C. Deeth and H.E. OhFood Chemistry 245 97 (2018)
https://doi.org/10.1016/j.foodchem.2017.10.081
Melamine sponge decorated with copper sheets as a material with outstanding properties for microextraction of sulfonamides prior to their determination by high-performance liquid chromatography
Theodoros G. Chatzimitakos and Constantine D. StalikasJournal of Chromatography A 1554 28 (2018)
https://doi.org/10.1016/j.chroma.2018.04.015
Maillard reaction progress in UHT milk during storage at different temperature levels and cycles
Anne Vuholm Sunds, Valentin Maximilian Rauh, John Sørensen and Lotte Bach LarsenInternational Dairy Journal 77 56 (2018)
https://doi.org/10.1016/j.idairyj.2017.08.008
Specific effect of calcium ions on thermal gelation of aqueous micellar casein suspensions
Gireeshkumar Balakrishnan, Juliana V.C. Silva, Taco Nicolai, et al.Colloids and Surfaces B: Biointerfaces 163 218 (2018)
https://doi.org/10.1016/j.colsurfb.2017.12.029
Effect of calcium chelators on heat stability and heat-induced changes of milk microfiltered concentrates
Isis Rodrigues Toledo Renhe, Lisa Michelle Indris and Milena CorredigInternational Dairy Journal 82 4 (2018)
https://doi.org/10.1016/j.idairyj.2018.02.009
Induction of Trained Innate Immunity in Human Monocytes by Bovine Milk and Milk-Derived Immunoglobulin G
Marloes Van Splunter, Thijs L. J. Van Osch, Sylvia Brugman, Huub F. J. Savelkoul, Leo A. B. Joosten, Mihai G. Netea and R. J. Joost Van NeervenNutrients 10 (10) 1378 (2018)
https://doi.org/10.3390/nu10101378
Do Dairy Minerals Have a Positive Effect on Bone Health?
Keegan Burrow, Wayne Young, Michelle McConnell, Alan Carne and Alaa El‐Din BekhitComprehensive Reviews in Food Science and Food Safety 17 (4) 989 (2018)
https://doi.org/10.1111/1541-4337.12364