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):
Factors affecting milk minerals and constituents in indigenous vis-à-vis crossbred cattle and buffaloes
JYOTI PATEL, AKANSHA SINGH, RAJNI CHAUDHARY, AMIT KUMAR, S E JADHAV, S NASKAR, V P MAURYA, B P MISHRA and TRIVENI DUTTThe Indian Journal of Animal Sciences 88 (4) 463 (2018)
https://doi.org/10.56093/ijans.v88i4.78868
Invited review: Use of infrared technologies for the assessment of dairy products—Applications and perspectives
M. De Marchi, M. Penasa, A. Zidi and C.L. ManuelianJournal of Dairy Science 101 (12) 10589 (2018)
https://doi.org/10.3168/jds.2018-15202
Comparative studies of loading lipophilic substances into casein micelles and investigating the influence of whey proteins and heat treatment on loading stability
Henrike Moeller, Dierk Martin, Katrin Schrader, Wolfgang Hoffmann, Stefanie Pargmann, Janina Kurz and Peter Chr. LorenzenInternational Journal of Dairy Technology 71 (4) 954 (2018)
https://doi.org/10.1111/1471-0307.12535
Effect of increased calcium consumption from fat-free milk in an energy-restricted diet on the metabolic syndrome and cardiometabolic outcomes in adults with type 2 diabetes mellitus: a randomised cross-over clinical trial
Junia M. G. Gomes, Jorge d. A. Costa and Rita C. G. AlfenasBritish Journal of Nutrition 119 (4) 422 (2018)
https://doi.org/10.1017/S0007114517003956
Short communication: Effect of refrigerated storage on the pH and bacterial content of pasteurized human donor milk
S. Vázquez-Román, D. Escuder-Vieco, M.D. Martín-Pelegrina, et al.Journal of Dairy Science 101 (12) 10714 (2018)
https://doi.org/10.3168/jds.2018-14984
Effect of pH and heat treatment on viscosity and heat coagulation properties of milk protein concentrate
Quang Tri Ho, Kevin M. Murphy, Kamil P. Drapala, et al.International Dairy Journal 85 219 (2018)
https://doi.org/10.1016/j.idairyj.2018.05.012
Minerals and Heavy Metals in the Whole Raw Milk of Dairy Cows from Different Management Systems and Countries of Origin: A Meta-Analytical Study
Grzegorz Zwierzchowski and Burim N. AmetajJournal of Agricultural and Food Chemistry 66 (26) 6877 (2018)
https://doi.org/10.1021/acs.jafc.8b00904
Mineral composition of cow milk from multibreed herds
Carmen L. Manuelian, Mauro Penasa, Giulio Visentin, Ali Zidi, Martino Cassandro and Massimo De MarchiAnimal Science Journal 89 (11) 1622 (2018)
https://doi.org/10.1111/asj.13095
Additive layer manufacturing of semi-hard model cheese: Effect of calcium levels on thermo-rheological properties and shear behavior
Christian Kern, Jochen Weiss and Jörg HinrichsJournal of Food Engineering 235 89 (2018)
https://doi.org/10.1016/j.jfoodeng.2018.04.029
Impact of membrane selectivity on the compositional characteristics and model cheese-making properties of liquid pre-cheese concentrates
A. Lauzin, I. Dussault-Chouinard, M. Britten and Y. PouliotInternational Dairy Journal 83 34 (2018)
https://doi.org/10.1016/j.idairyj.2018.03.010
Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure
Juliana V C Silva and James A O'MahonyInternational Journal of Dairy Technology 70 (2) 277 (2017)
https://doi.org/10.1111/1471-0307.12368
Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development
C.F. Balthazar, T.C. Pimentel, L.L. Ferrão, C.N. Almada, A. Santillo, M. Albenzio, N. Mollakhalili, A.M. Mortazavian, J.S. Nascimento, M.C. Silva, M.Q. Freitas, A.S. Sant’Ana, D. Granato and A.G. CruzComprehensive Reviews in Food Science and Food Safety 16 (2) 247 (2017)
https://doi.org/10.1111/1541-4337.12250
How High Concentrations of Proteins Stabilize the Amorphous State of Calcium Orthophosphate: A Solid-State Nuclear Magnetic Resonance (NMR) Study of the Casein Case
Paulo De Sa Peixoto, Juliana V. C. Silva, Guillaume Laurent, Marc Schmutz, Daniel Thomas, Antoine Bouchoux and Geneviève Gésan-GuiziouLangmuir 33 (5) 1256 (2017)
https://doi.org/10.1021/acs.langmuir.6b04235
Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation
Mohammad Kamal, Mohammed Foukani and Romdhane KarouiJournal of Food Science and Technology 54 (2) 439 (2017)
https://doi.org/10.1007/s13197-016-2480-9
Magnesium in milk
H. Eustina Oh and Hilton C. DeethInternational Dairy Journal 71 89 (2017)
https://doi.org/10.1016/j.idairyj.2017.03.009
Effects of depleting ionic strength on 31P nuclear magnetic resonance spectra of micellar casein during membrane separation and diafiltration of skim milk
Mattia Boiani, Padraig McLoughlin, Mark A.E. Auty, Richard J. FitzGerald and Phil M. KellyJournal of Dairy Science 100 (9) 6949 (2017)
https://doi.org/10.3168/jds.2016-12351
A 100-Year Review: Sensory analysis of milk
A.N. Schiano, W.S. Harwood and M.A. DrakeJournal of Dairy Science 100 (12) 9966 (2017)
https://doi.org/10.3168/jds.2017-13031
Commercial Mineral Enhanced Dairy By‐Products as Sodium Replacers, Antioxidants and Calcium Fortifiers in Sausages
Anne Maren Engeloug, Gu Yi, Bjørg Egelandsdal, Anna Haug and Berit NordviJournal of Food Science 82 (6) 1302 (2017)
https://doi.org/10.1111/1750-3841.13718
The influence of milk components on the performance of ultrafiltration/diafiltration of concentrated skim milk
Hongyu Li, Yu-Chieh Hsu, Zijun Zhang, et al.Separation Science and Technology 52 (2) 381 (2017)
https://doi.org/10.1080/01496395.2016.1217243
Free-radicals and advanced chemistries involved in cell membrane organization influence oxygen diffusion and pathology treatment
Richard C PetersenAIMS Biophysics 4 (2) 240 (2017)
https://doi.org/10.3934/biophy.2017.2.240
Thermal stability of reconstituted milk protein concentrates: Effect of partial calcium depletion during membrane filtration
H. Eshpari, R. Jimenez-Flores, P.S. Tong and M. CorredigFood Research International 102 409 (2017)
https://doi.org/10.1016/j.foodres.2017.07.058
Milk ultrafiltrate analysis by ion chromatography and calcium activity for SMUF preparation for different scientific purposes and prediction of its supersaturation
Joseph Dumpler, Ingrun Kieferle, Heidi Wohlschläger and Ulrich KulozikInternational Dairy Journal 68 60 (2017)
https://doi.org/10.1016/j.idairyj.2016.12.009
Seasonal variation, method of determination of bovine milk stability, and its relation with physical, chemical, and sanitary characteristics of raw milk
Sandro Charopen Machado, Vivian Fischer, Marcelo Tempel Stumpf and Sheila Cristina Bosco StivaninRevista Brasileira de Zootecnia 46 (4) 340 (2017)
https://doi.org/10.1590/s1806-92902017000400010
20 (2017)
https://doi.org/10.1002/9781119046165.ch0b
23 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00002-8
Nutrients in Dairy and their Implications on Health and Disease
Jade Chia, Keegan Burrow, Alan Carne, et al.Nutrients in Dairy and their Implications on Health and Disease 345 (2017)
https://doi.org/10.1016/B978-0-12-809762-5.00027-9
Effect of calcium on fatty acid bioaccessibility during in vitro digestion of Cheddar-type cheeses prepared with different milk fat fractions
Erik Ayala-Bribiesca, Sylvie L. Turgeon and Michel BrittenJournal of Dairy Science 100 (4) 2454 (2017)
https://doi.org/10.3168/jds.2016-11902
Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates
Lee Cadesky, Markus Walkling-Ribeiro, Kyle T. Kriner, Mukund V. Karwe and Carmen I. MoraruJournal of Dairy Science 100 (9) 7055 (2017)
https://doi.org/10.3168/jds.2016-12072
BEST USE FOR MILK ‐ A REVIEW I‐Effect of breed variations on the physicochemical properties of bovine milk
Biye Chen, Alistair S. Grandison and Michael J. LewisInternational Journal of Dairy Technology 70 (1) 3 (2017)
https://doi.org/10.1111/1471-0307.12352
Simple and Mediator-Free Urea Sensing Based on Engineered Nanodiamonds with Polyaniline Nanofibers Synthesized in Situ
Vanish Kumar, Rashmi Mahajan, Inderpreet Kaur and Ki-Hyun KimACS Applied Materials & Interfaces 9 (20) 16813 (2017)
https://doi.org/10.1021/acsami.7b01948
Distribution of Ca, P and Mg and casein micelle mineralisation in donkey milk from the second to ninth month of lactation
Massimo Malacarne, Andrea Criscione, Piero Franceschi, et al.International Dairy Journal 66 1 (2017)
https://doi.org/10.1016/j.idairyj.2016.11.002
The effect of transglutaminase treatment on the physico-chemical properties of skim milk with added ethylenediaminetetraacetic acid
Elisa Lam, Carl Holt, Pat Edwards, et al.Food Hydrocolloids 69 329 (2017)
https://doi.org/10.1016/j.foodhyd.2017.02.002
Clotting characteristics of milk by Withania coagulans: Proteomic and biochemical study
Nasrin Kazemipour, Mahmoud Salehi Inchebron, Jafar Valizadeh and Masood SepehrimaneshInternational Journal of Food Properties 20 (6) 1290 (2017)
https://doi.org/10.1080/10942912.2016.1207664
Experimental evidence for previously unclassified calcium phosphate structures in the casein micelle
J.P. Hindmarsh and P. WatkinsonJournal of Dairy Science 100 (9) 6938 (2017)
https://doi.org/10.3168/jds.2017-12623
Effect of homogenisation in formation of thermally induced aggregates in a non- and low- fat milk model system with microparticulated whey proteins
Isabel Celigueta Torres, Gema Nieto, Tommy Nylander, et al.Journal of Dairy Research 84 (2) 229 (2017)
https://doi.org/10.1017/S002202991700019X
Physico-chemical characterization of dairy gel obtained by a proteolytic extract from Calotropis procera – A comparison with chymosin
Issa Ado Rayanatou, ElHadji Gounga Mahamadou, Gilles Garric, et al.Food Chemistry 232 405 (2017)
https://doi.org/10.1016/j.foodchem.2017.04.039
Effect of chelators on functionality of milk protein concentrates obtained by ultrafiltration at a constant pH and temperature
Lata Ramchandran, XiaoXia Luo and Todor VasiljevicJournal of Dairy Research 84 (4) 471 (2017)
https://doi.org/10.1017/S0022029917000528
Fractionation by microfiltration: Effect of casein micelle size on composition and rheology of high protein, low fat set yoghurt
Camilla Elise Jørgensen, Roger K. Abrahamsen, Elling-Olav Rukke, Anne-Grethe Johansen and Siv B. SkeieInternational Dairy Journal 74 12 (2017)
https://doi.org/10.1016/j.idairyj.2016.11.018
Cerebral Disorders of Calves
Vincent Dore and Geof SmithVeterinary Clinics of North America: Food Animal Practice 33 (1) 27 (2017)
https://doi.org/10.1016/j.cvfa.2016.09.004
Effects of milk protein polymorphism and composition, casein micelle size and salt distribution on the milk coagulation properties in Norwegian Red cattle
Isaya Appelesy Ketto, Tim Martin Knutsen, Jorun Øyaas, Bjørg Heringstad, Tormod Ådnøy, Tove Gulbrandsen Devold and Siv B. SkeieInternational Dairy Journal 70 55 (2017)
https://doi.org/10.1016/j.idairyj.2016.10.010
Novel genetic variation associated to CSN3 strongly affects rennet-induced milk coagulation
Nina A. Poulsen, Vivi R. Gregersen, Guilherme M. Maciel, et al.International Dairy Journal (2017)
https://doi.org/10.1016/j.idairyj.2017.03.012
Calcium d-Saccharate: Aqueous Solubility, Complex Formation, and Stabilization of Supersaturation
André C. Garcia, Martina Vavrusova and Leif H. SkibstedJournal of Agricultural and Food Chemistry 64 (11) 2352 (2016)
https://doi.org/10.1021/acs.jafc.6b00166
New insights into the quality characteristics of milk from Modenese breed compared with Italian Friesian
Francesca Petrera, Gennaro Catillo, Francesco Napolitano, et al.Italian Journal of Animal Science 15 (4) 559 (2016)
https://doi.org/10.1080/1828051X.2016.1222889
81 (2016)
https://doi.org/10.1016/B978-0-12-803361-6.00005-3
Effects of the diacylglycerol o-acyltransferase 1 (DGAT1) K232A polymorphism on fatty acid, protein, and mineral composition of dairy cattle milk
H. Bovenhuis, M.H.P.W. Visker, N.A. Poulsen, et al.Journal of Dairy Science 99 (4) 3113 (2016)
https://doi.org/10.3168/jds.2015-10462
Short communication: Variations in major mineral contents of Mediterranean buffalo milk and application of Fourier-transform infrared spectroscopy for their prediction
G. Stocco, C. Cipolat-Gotet, V. Bonfatti, et al.Journal of Dairy Science 99 (11) 8680 (2016)
https://doi.org/10.3168/jds.2016-11303
https://doi.org/10.1002/9781119296225.biblio
Optimisation of cheese whey enzymatic hydrolysis and further continuous production of antimicrobial extracts by Lactobacillus plantarum CECT-221
Noelia Rodríguez-Pazo, Sabrina da Silva Sabo, José Manuel Salgado-Seara, et al.Journal of Dairy Research 83 (3) 402 (2016)
https://doi.org/10.1017/S0022029916000352
Emerging Evidence for the Importance of Dietary Protein Source on Glucoregulatory Markers and Type 2 Diabetes: Different Effects of Dairy, Meat, Fish, Egg, and Plant Protein Foods
Kevin Comerford and Gonca PasinNutrients 8 (8) 446 (2016)
https://doi.org/10.3390/nu8080446
Thermal Aggregation of Calcium-Fortified Skim Milk Enhances Probiotic Protection during Convective Droplet Drying
Juan Wang, Song Huang, Nan Fu, Romain Jeantet and Xiao Dong ChenJournal of Agricultural and Food Chemistry 64 (30) 6003 (2016)
https://doi.org/10.1021/acs.jafc.6b02205
Calcium induced skim-milk gelation during heating as affected by pH
Glykeria Koutina, Mette Christensen, Mette Bakman, Ulf Andersen and Leif H. SkibstedDairy Science & Technology 96 (1) 79 (2016)
https://doi.org/10.1007/s13594-015-0240-7
Highly Stretchable and Notch-Insensitive Hydrogel Based on Polyacrylamide and Milk Protein
Jinwoo Ma, Jaehun Lee, Sang Sub Han, Kyu Hwan Oh, Ki Tae Nam and Jeong-Yun SunACS Applied Materials & Interfaces 8 (43) 29220 (2016)
https://doi.org/10.1021/acsami.6b10912
Comparison of Nutritive Values of Diets Collected from Organic Dairy Farms and Conventional Dairy Farms from Chungnam and Jeonbuk in Korea
Kwang Seok Ki, Dong Hyun Lim, Tae Il Kim, et al.Journal of The Korean Society of Grassland and Forage Science 36 (1) 29 (2016)
https://doi.org/10.5333/KGFS.2016.36.1.29
Phenotypic characterisation of milk technological traits, protein fractions, and major mineral and fatty acid composition of Burlina cattle breed*
Giovanni Niero, Giulio Visentin, Sofia Ton, et al.Italian Journal of Animal Science 15 (4) 576 (2016)
https://doi.org/10.1080/1828051X.2016.1250128
Dietary cation-anion difference and day length have an effect on milk calcium content and bone accretion of dairy cows
A. Boudon, M. Johan, A. Narcy, et al.Journal of Dairy Science 99 (2) 1527 (2016)
https://doi.org/10.3168/jds.2015-9664
Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate
X. Luo, T. Vasiljevic and L. RamchandranJournal of Dairy Science 99 (2) 1083 (2016)
https://doi.org/10.3168/jds.2015-9842
Effects of calcium chelators on calcium distribution and protein solubility in rennet casein dispersions
Irene McIntyre, Michael O’ Sullivan and Dolores O’ RiordanFood Chemistry 197 233 (2016)
https://doi.org/10.1016/j.foodchem.2015.10.084
Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature
Camilla Elise Jørgensen, Roger K. Abrahamsen, Elling-Olav Rukke, et al.Journal of Dairy Science 99 (8) 6164 (2016)
https://doi.org/10.3168/jds.2016-11090
Determination of Chlorine in Milk via Molecular Absorption of SrCl Using High-Resolution Continuum Source Graphite Furnace Atomic Absorption Spectrometry
Nil Ozbek and Suleyman AkmanJournal of Agricultural and Food Chemistry 64 (28) 5767 (2016)
https://doi.org/10.1021/acs.jafc.6b02024
Case study: Comparison of milk composition from adjacent organic and conventional farms in the USA
Michael H Tunick, Diane L Van Hekken, Moushumi Paul, Elaine R Ingham and Hubert J KarremanInternational Journal of Dairy Technology 69 (1) 137 (2016)
https://doi.org/10.1111/1471-0307.12284
Virtual milk for modelling and simulation of dairy processes
M.T. Munir, Y. Zhang, W. Yu, D.I. Wilson and B.R. YoungJournal of Dairy Science 99 (5) 3380 (2016)
https://doi.org/10.3168/jds.2015-10449
Effect of casein to whey protein ratios on the protein interactions and coagulation properties of low-fat yogurt
L.L. Zhao, X.L. Wang, Q. Tian and X.Y. MaoJournal of Dairy Science 99 (10) 7768 (2016)
https://doi.org/10.3168/jds.2015-10794
Physicochemical properties of skim milk powders prepared with the addition of mineral chelators
V. Sikand, P.S. Tong, Sean Vink and Soma RoyJournal of Dairy Science 99 (6) 4146 (2016)
https://doi.org/10.3168/jds.2015-10243
Hydrothermal Synthesis and Characterization of Bio-Sourced Macroporous Zinc Phosphates Prepared with Casein Protein
Jessica Hinostroza Ramos, Lydie Ploux, Karine Anselme, Lavinia Balan and Angélique Simon-MasseronCrystal Growth & Design 16 (9) 4897 (2016)
https://doi.org/10.1021/acs.cgd.6b00454
Effect of calcium sequestration by ion-exchange treatment on the dissociation of casein micelles in model milk protein concentrates
Yuting Xu, Dasong Liu, Hongxu Yang, Jie Zhang, Xiaoming Liu, Joe M. Regenstein, Yacine Hemar and Peng ZhouFood Hydrocolloids 60 59 (2016)
https://doi.org/10.1016/j.foodhyd.2016.03.026
Changes in particle size, calcium and phosphate solubilization, and microstructure of rehydrated milk protein concentrates, prepared from partially acidified milk
Hadi Eshpari, Phil S. Tong and Milena CorredigDairy Science & Technology 96 (3) 329 (2016)
https://doi.org/10.1007/s13594-015-0270-1
Calcium phosphate precipitation during concentration by vacuum evaporation of milk ultrafiltrate and microfiltrate
Gaëlle Tanguy, Farzana Siddique, Eric Beaucher, Anne-Cécile Santellani, Pierre Schuck and Frédéric GaucheronLWT - Food Science and Technology 69 554 (2016)
https://doi.org/10.1016/j.lwt.2016.02.023
The effect of cooking time on curd composition and textural properties of sheep Halloumi cheese
Stelios Kaminarides, Ioannis Litos, Theophilos Massouras and Aikaterini GeorgalaSmall Ruminant Research 125 106 (2015)
https://doi.org/10.1016/j.smallrumres.2015.01.025
Influence of calcium depletion on iron-binding properties of milk
V.A. Mittal, A. Ellis, A. Ye, S. Das and H. SinghJournal of Dairy Science 98 (4) 2103 (2015)
https://doi.org/10.3168/jds.2014-8474
Phenotypic and genetic associations of milk traits with milk coagulation properties
N.A. Poulsen, A.J. Buitenhuis and L.B. LarsenJournal of Dairy Science 98 (4) 2079 (2015)
https://doi.org/10.3168/jds.2014-7944
Heat-induced changes in the properties of modified skim milks with different casein to whey protein ratios
Mandeep Jeswan Singh, Jayani Chandrapala, Punsandani Udabage, Ian McKinnon and Mary Ann AugustinJournal of Dairy Research 82 (2) 135 (2015)
https://doi.org/10.1017/S0022029914000739
Self-assembly of caseinomacropeptide as a potential key mechanism in the formation of visible storage induced aggregates in acidic whey protein isolate dispersions
Nanna Stengaard Villumsen, Hanne Bak Jensen, Thao Thi Thu Le, et al.International Dairy Journal 49 8 (2015)
https://doi.org/10.1016/j.idairyj.2015.05.003
Control of heat treatment and storage temperature prevents the formation of visible aggregates in acidic whey dispersions over a 6-month storage period
Nanna Stengaard Villumsen, Marianne Hammershøj, Line Ravn Nielsen, Kristian Raaby Poulsen, John Sørensen and Lotte Bach LarsenLWT - Food Science and Technology 64 (1) 164 (2015)
https://doi.org/10.1016/j.lwt.2015.05.035
Estimation of genetic parameters and detection of quantitative trait loci for minerals in Danish Holstein and Danish Jersey milk
Bart Buitenhuis, Nina A Poulsen, Lotte B Larsen and Jakob SehestedBMC Genetics 16 (1) (2015)
https://doi.org/10.1186/s12863-015-0209-9
Fine-tuning in mineral cross-linking of biopolymer nanoparticle for incorporation and release of cargo
Yuuka Fukui, Narumi Kabayama and Keiji FujimotoColloids and Surfaces B: Biointerfaces 136 168 (2015)
https://doi.org/10.1016/j.colsurfb.2015.09.011
Acute kidney injury associated with androgenic steroids and nutritional supplements in bodybuilders
Safa E. Almukhtar, Alaa A. Abbas, Dana N. Muhealdeen and Michael D. HughsonClinical Kidney Journal 8 (4) 415 (2015)
https://doi.org/10.1093/ckj/sfv032
Changes in Sodium, Calcium, and Magnesium Ion Concentrations That Inhibit Geobacillus Biofilms Have No Effect on Anoxybacillus flavithermus Biofilms
B. Somerton, D. Lindsay, J. Palmer, J. Brooks, S. Flint and M. W. GriffithsApplied and Environmental Microbiology 81 (15) 5115 (2015)
https://doi.org/10.1128/AEM.01037-15
Effect of seasonal variation on some physical properties and heat stability of milk subjected to ultra-high temperature and in-container sterilisation
Biye Chen, Alistair S. Grandison and Michael J. LewisFood Chemistry 181 227 (2015)
https://doi.org/10.1016/j.foodchem.2015.02.072
Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins
Camilla Elise Jørgensen, Roger K. Abrahamsen, Elling-Olav Rukke, et al.International Dairy Journal 47 6 (2015)
https://doi.org/10.1016/j.idairyj.2015.02.002
Calcium and phosphorus equilibria during acidification of skim milk at elevated temperature
Glykeria Koutina and Leif H. SkibstedInternational Dairy Journal 45 1 (2015)
https://doi.org/10.1016/j.idairyj.2015.01.006
Modifications of structures and functions of caseins: a scientific and technological challenge
Camille Broyard and Frédéric GaucheronDairy Science & Technology 95 (6) 831 (2015)
https://doi.org/10.1007/s13594-015-0220-y
AFM study of casein micelles cross-linked by genipin: effects of acid pH and citrate
N. Nogueira Silva, A. Bahri, F. Guyomarc’h, E. Beaucher and F. GaucheronDairy Science & Technology 95 (1) 75 (2015)
https://doi.org/10.1007/s13594-014-0199-9
The effect of pH on calcium and phosphorus distribution between micellar and serum phase after enrichment of skim milk with calcium d-lactobionate
Glykeria Koutina, Jes C. Knudsen and Leif H. SkibstedDairy Science & Technology 95 (1) 63 (2015)
https://doi.org/10.1007/s13594-014-0196-z
Seasonal variation in content of riboflavin and major minerals in bulk milk from three Danish dairies
Nina A. Poulsen, Iga Rybicka, Hanne D. Poulsen, et al.International Dairy Journal 42 6 (2015)
https://doi.org/10.1016/j.idairyj.2014.10.010
Milk prolactin response and quarter milk yield after experimental infection with coagulase-negative staphylococci in dairy heifers
K. Piccart, S. Piepers, J. Verbeke, et al.Journal of Dairy Science 98 (7) 4593 (2015)
https://doi.org/10.3168/jds.2015-9349
Physicochemical Properties of Organic Milk and Conventional Milk from Chungnam and Jeonbuk, Korea
Kwang Seok Ki, Dong Hyun Lim, Seong Min Park, et al.Korean Journal of Food Science and Technology 47 (3) 359 (2015)
https://doi.org/10.9721/KJFST.2015.47.3.359
Modelling the properties of liquid foods for use of process flowsheeting simulators: Application to milk concentration
Martial Madoumier, Catherine Azzaro-Pantel, Gaëlle Tanguy and Geneviève Gésan-GuiziouJournal of Food Engineering 164 70 (2015)
https://doi.org/10.1016/j.jfoodeng.2015.04.023
Use of ultrafiltration to prepare a novel permeate for application in the functionality testing of infant formula ingredients
Shane V. Crowley, Tom F. O’Callaghan, Alan L. Kelly, Mark A. Fenelon and James A. O’MahonySeparation and Purification Technology 141 294 (2015)
https://doi.org/10.1016/j.seppur.2014.11.047
Dairy processing and cold storage affect the milk coagulation properties in relation to cheese production
Guilherme de Moura Maciel, Marianne Hammershøj, Pernille Dorthea Frederiksen, et al.Dairy Science & Technology 95 (1) 101 (2015)
https://doi.org/10.1007/s13594-014-0202-5
Rehydration characteristics of milk protein concentrate powders
Shane V. Crowley, Benjamin Desautel, Inge Gazi, et al.Journal of Food Engineering 149 105 (2015)
https://doi.org/10.1016/j.jfoodeng.2014.09.033
Amperometric sensing of urea using edge activated graphene nanoplatelets
Vanish Kumar, Aditi Chopra, Shweta Arora, et al.RSC Advances 5 (18) 13278 (2015)
https://doi.org/10.1039/C4RA12594K
Influence of colloidal calcium phosphate level on the microstructure and rheological properties of rennet-induced skim milk gels
Glykeria Koutina, Jes C. Knudsen, Ulf Andersen and Leif H. SkibstedLWT - Food Science and Technology 63 (1) 654 (2015)
https://doi.org/10.1016/j.lwt.2015.03.035
The intracellular source, composition and regulatory functions of nanosized vesicles from bovine milk-serum
N. Silanikove, Fira Shapiro, Uzi Merin and Gabriel LeitnerRSC Advances 5 (85) 69161 (2015)
https://doi.org/10.1039/C5RA07599H
Synergistic streptococcal phage λSA2 and B30 endolysins kill streptococci in cow milk and in a mouse model of mastitis
Mathias Schmelcher, Anne M. Powell, Mary J. Camp, Calvin S. Pohl and David M. DonovanApplied Microbiology and Biotechnology 99 (20) 8475 (2015)
https://doi.org/10.1007/s00253-015-6579-0
645 (2015)
https://doi.org/10.1002/9781118654316.ch28
The gestating and lactating sow
W.L. HurleyThe gestating and lactating sow 193 (2015)
https://doi.org/10.3920/978-90-8686-803-2_9
Heat stability of yak micellar casein as affected by heat treatment temperature and duration
Min Yang, Weibing Zhang, Pengcheng Wen, Yan Zhang and Qi LiangDairy Science & Technology 94 (5) 469 (2014)
https://doi.org/10.1007/s13594-014-0173-6
Changes in the physico-chemical properties of casein micelles during ultrafiltration combined with diafiltration
M. Ferrer, M. Alexander and M. CorredigLWT - Food Science and Technology 59 (1) 173 (2014)
https://doi.org/10.1016/j.lwt.2014.04.037
Decoupling Macronutrient Interactions during Heating of Model Infant Milk Formulas
Eoin G. Murphy, Mark A. Fenelon, Yrjö H. Roos and Sean A. HoganJournal of Agricultural and Food Chemistry 62 (43) 10585 (2014)
https://doi.org/10.1021/jf503620r
The study of zinc ions binding to casein
P. Pomastowski, M. Sprynskyy and B. BuszewskiColloids and Surfaces B: Biointerfaces 120 21 (2014)
https://doi.org/10.1016/j.colsurfb.2014.03.009