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Cited article:
Frédéric Gaucheron
Reprod. Nutr. Dev., 45 4 (2005) 473-483
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DOI: 10.1108/BFJ-11-2020-1044
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Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate
Ruifen Li, Tijs A.M. Rovers, Tanja Christine Jæger, et al.
International Dairy Journal 112 104860 (2021)
DOI: 10.1016/j.idairyj.2020.104860
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Effect of Temperature, Added Calcium and pH on the Equilibrium of Caseins between Micellar State and Milk Serum
Simon Schiffer, Eva Scheidler, Tim Kiefer and Ulrich Kulozik
Foods 10 (4) 822 (2021)
DOI: 10.3390/foods10040822
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Variety of dairy ultrafiltration permeates and their purification in lactose production
V A Kravtsov, I K Kulikova, G S Anisimov, I A Evdokimov and A G Khramtsov
IOP Conference Series: Earth and Environmental Science 677 (3) 032001 (2021)
DOI: 10.1088/1755-1315/677/3/032001
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Calcium fortification of a model infant milk formula system using soluble and insoluble calcium salts
Giovanni Barone, Jonathan O'Regan, Alan L. Kelly and James A. O'Mahony
International Dairy Journal 117 104951 (2021)
DOI: 10.1016/j.idairyj.2020.104951
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Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield
Xiaofeng Xia, John T. Tobin, Surabhi Subhir, et al.
International Dairy Journal 114 104902 (2021)
DOI: 10.1016/j.idairyj.2020.104902
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Key parameters and strategies to control milk concentrate viscosity in milk powder manufacture
Archana Bista, Noel McCarthy, Colm P. O'Donnell and Norah O'Shea
International Dairy Journal 121 105120 (2021)
DOI: 10.1016/j.idairyj.2021.105120
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Rajesh Singh, Sujata Kashyap and Ashish Pandey
95 331 (2021)
DOI: 10.1007/978-3-030-51427-3_27
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Effect of partial exchange of lactose with fat in milk replacer on ad libitum feed intake and performance in dairy calves
Juanita Echeverry-Munera, Leonel N. Leal, Juliette N. Wilms, et al.
Journal of Dairy Science 104 (5) 5432 (2021)
DOI: 10.3168/jds.2020-19485
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Modulation of Plasma and Milk Sphingolipids in Dairy Cows Fed High-Starch Diets
Jorge Eduardo Rico, Eveline C. Sandri, Andrea Celemín Sarmiento, Janie Lévesque, Ákos Kenéz and Daniel E. Rico
Metabolites 11 (10) 711 (2021)
DOI: 10.3390/metabo11100711
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Effect of calcium enrichment on the composition, conformation, and functional properties of soy protein
Yu Peng, Konstantina Kyriakopoulou, Julia Keppler, Paul Venema and Atze Jan van der Goot
Food Hydrocolloids 107191 (2021)
DOI: 10.1016/j.foodhyd.2021.107191
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Macro- and micromineral composition of milk from purebred Holsteins and four generations of three-breed rotational crossbred cows from Viking Red, Montbéliarde and Holstein sires
Sudeb Saha, Martina Piazza, Giovanni Bittante and Luigi Gallo
Italian Journal of Animal Science 20 (1) 447 (2021)
DOI: 10.1080/1828051X.2021.1890646
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Whey-Derived Porous Carbon Scaffolds for Bone Tissue Engineering
Raúl Llamas-Unzueta, Marta Suárez, Adolfo Fernández, Raquel Díaz, Miguel A. Montes-Morán and J. Angel Menéndez
Biomedicines 9 (9) 1091 (2021)
DOI: 10.3390/biomedicines9091091
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Effect of changes in ionic composition induced by different diafiltration media on deposited layer properties and separation efficiency in milk protein fractionation by microfiltration
Michael Reitmaier, Inez Bachmann, Hans-Jürgen Heidebrecht and Ulrich Kulozik
International Dairy Journal 120 105089 (2021)
DOI: 10.1016/j.idairyj.2021.105089
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Temperature effects on spontaneous supersaturation of calcium citrate in presence of lactate
Xiao-Chen Liu, Jacob J.K. Kirkensgaard and Leif H. Skibsted
International Dairy Journal 118 105023 (2021)
DOI: 10.1016/j.idairyj.2021.105023
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Progress in micellar casein concentrate: Production and applications
Ahmed R. A. Hammam, Sergio I. Martínez‐Monteagudo and Lloyd E. Metzger
Comprehensive Reviews in Food Science and Food Safety 20 (5) 4426 (2021)
DOI: 10.1111/1541-4337.12795
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Genetic analysis on infrared-predicted milk minerals for Danish dairy cattle
R.M. Zaalberg, N.A. Poulsen, H. Bovenhuis, J. Sehested, L.B. Larsen and A.J. Buitenhuis
Journal of Dairy Science 104 (8) 8947 (2021)
DOI: 10.3168/jds.2020-19638
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Fate of hydroxyapatite nanoparticles during dynamic in vitro gastrointestinal digestion: the impact of milk as a matrix
Kinley Choki, Siqi Li, Aiqian Ye, Geoffrey B. Jameson and Harjinder Singh
Food & Function 12 (6) 2760 (2021)
DOI: 10.1039/D0FO02702B
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Effects of pressurized thermal processing on native proteins of raw skim milk and its concentrate
Dimuthu Bogahawaththa, Biljana Trajkovska, Tatijana Markoska and Todor Vasiljevic
Journal of Dairy Science 104 (3) 2834 (2021)
DOI: 10.3168/jds.2020-19542
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The heterogeneous substructure of casein micelles evidenced by SAXS and NMR in demineralized samples
Márcio H. Nogueira, Lucile Humblot, Raghvendra Pratap Singh, et al.
Food Hydrocolloids 106653 (2021)
DOI: 10.1016/j.foodhyd.2021.106653
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Effect of protein concentrate mixtures and dietary addition of exogenous phytase on major milk minerals and proteins, including casein phosphorylation
N.A. Poulsen, G. Giagnoni, M. Johansen, P. Lund and L.B. Larsen
Journal of Dairy Science 104 (9) 9801 (2021)
DOI: 10.3168/jds.2020-20075
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Invited review: A critical appraisal of mastitis vaccines for dairy cows
Pascal Rainard, Florence B. Gilbert, Pierre Germon and Gilles Foucras
Journal of Dairy Science 104 (10) 10427 (2021)
DOI: 10.3168/jds.2021-20434
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Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products
Giovanni Barone, Saeed Rahimi Yazdi, Søren K. Lillevang and Lilia Ahrné
Comprehensive Reviews in Food Science and Food Safety 20 (6) 5616 (2021)
DOI: 10.1111/1541-4337.12844
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Mineral Concentrations in Bovine Milk from Farms with Contrasting Grazing Management
Sokratis Stergiadis, Nanbing Qin, Gergely Faludi, Stephane Beauclercq, Joe Pitt, Natasa Desnica, Ásta H. Pétursdóttir, Eric E. Newton, Angelos E. Angelidis, Ian Givens, David J. Humphries, Helga Gunnlaugsdóttir and Darren T. Juniper
Foods 10 (11) 2733 (2021)
DOI: 10.3390/foods10112733
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Impact of feed concentration on milk protein fractionation by hollow fiber microfiltration membranes in diafiltration mode
Roland Schopf and Ulrich Kulozik
Separation and Purification Technology 276 119278 (2021)
DOI: 10.1016/j.seppur.2021.119278
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The effects of temperature and transmembrane pressure on protein, calcium and plasmin partitioning during microfiltration of skim milk
Thomas C. France, Alan L. Kelly, Shane V. Crowley and James A. O'Mahony
International Dairy Journal 114 104930 (2021)
DOI: 10.1016/j.idairyj.2020.104930
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Pilot scale processing and characterisation of calcium-reduced micellar casein concentrate powders
Johannes Schäfer, Jörg Hinrichs, Reinhard Kohlus, Thom Huppertz and Zeynep Atamer
International Dairy Journal 113 104888 (2021)
DOI: 10.1016/j.idairyj.2020.104888
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Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration
Morten Vormsborg Christiansen, Leif H. Skibsted and Lilia Ahrné
International Dairy Journal 114 104916 (2021)
DOI: 10.1016/j.idairyj.2020.104916
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Invited review: The role of the blood–milk barrier and its manipulation for the efficacy of the mammary immune response and milk production
O. Wellnitz and R.M. Bruckmaier
Journal of Dairy Science 104 (6) 6376 (2021)
DOI: 10.3168/jds.2020-20029
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Ultra high temperature stability of milk protein concentrate: Effect of mineral salts addition
Jaspal Singh, Agathe Dean, Sangeeta Prakash, Bhesh Bhandari and Nidhi Bansal
Journal of Food Engineering 300 110503 (2021)
DOI: 10.1016/j.jfoodeng.2021.110503
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The Impact of Seasonality in Pasture-Based Production Systems on Milk Composition and Functionality
Mark Timlin, John T. Tobin, André Brodkorb, et al.
Foods 10 (3) 607 (2021)
DOI: 10.3390/foods10030607
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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)
DOI: 10.1016/j.idairyj.2019.104563
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Rapid determination of majority cations in yoghurts using on-line connection of capillary electrophoresis with mini-dialysis
František Opekar, Jakub Hraníček and Petr Tůma
Food Chemistry 308 125647 (2020)
DOI: 10.1016/j.foodchem.2019.125647
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Size reduction of “reformed casein micelles” by high-power ultrasound and high hydrostatic pressure
Yacine Hemar, Cheng Xu, Sinong Wu and Muthupandian Ashokkumar
Ultrasonics Sonochemistry 63 104929 (2020)
DOI: 10.1016/j.ultsonch.2019.104929
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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. Ibarra
Journal of Polymer Research 27 (7) (2020)
DOI: 10.1007/s10965-020-02139-9
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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 Ghica
Food and Chemical Toxicology 146 111844 (2020)
DOI: 10.1016/j.fct.2020.111844
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Physicochemical properties of skim milk powder dispersions prepared with calcium-chelating sodium tripolyphosphate, trisodium citrate, and sodium hexametaphosphate
Inseob Choi and Qixin Zhong
Journal of Dairy Science 103 (11) 9868 (2020)
DOI: 10.3168/jds.2020-18644
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Drainage and demineralisation of model cheeses made from reverse osmosis concentrates
Isabelle Fournier, Michel Britten and Yves Pouliot
International Dairy Journal 103 104628 (2020)
DOI: 10.1016/j.idairyj.2019.104628
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Addition of calcium and magnesium chlorides as simple means of varying bound and precipitated minerals in casein micelle: Effect on enzymatic coagulation
J. Bauland, M.H. Famelart, S. Bouhallab, R. Jeantet, S. Roustel, M. Faiveley and T. Croguennec
Journal of Dairy Science 103 (11) 9923 (2020)
DOI: 10.3168/jds.2020-18749
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Valdemiro Carlos Sgarbieri
395 (2020)
DOI: 10.7476/9788526815933.0014
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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)
DOI: 10.1016/j.idairyj.2020.104796
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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 Tančin
Potravinarstvo Slovak Journal of Food Sciences 14 967 (2020)
DOI: 10.5219/1461
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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 Kulozik
International Dairy Journal 109 104776 (2020)
DOI: 10.1016/j.idairyj.2020.104776
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Unravelling Conformational Aspects of Milk Protein Structure—Contributions from Nuclear Magnetic Resonance Studies
Tatijana Markoska, Todor Vasiljevic and Thom Huppertz
Foods 9 (8) 1128 (2020)
DOI: 10.3390/foods9081128
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Calcium availability from whey mineral residues increased by hydrogen citrate
Andressa de Zawadzki and Leif H. Skibsted
Food Research International 137 109372 (2020)
DOI: 10.1016/j.foodres.2020.109372
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Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives
Joseph Dumpler, Thom Huppertz and Ulrich Kulozik
Journal of Dairy Science 103 (12) 10986 (2020)
DOI: 10.3168/jds.2020-18605
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Interactions of different hydrocolloids with milk proteins
Judith Hege, Thomas Palberg and Thomas A Vilgis
Journal of Physics: Materials 3 (4) 044003 (2020)
DOI: 10.1088/2515-7639/aba2b7
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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 Ma
Journal of Dairy Science 103 (11) 9893 (2020)
DOI: 10.3168/jds.2020-18829
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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 Lv
LWT 132 109878 (2020)
DOI: 10.1016/j.lwt.2020.109878
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Calcium balance during direct acidification of milk for Mozzarella cheese production
Camilla D. Thybo, Søren K. Lillevang, Leif H. Skibsted and Lilia Ahrné
LWT 131 109677 (2020)
DOI: 10.1016/j.lwt.2020.109677
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Assessing constituent volumes and morphology of bovine casein micelles using cryo-electron tomography
Charith A. Hettiarachchi, Matthew T. Swulius and Federico M. Harte
Journal of Dairy Science 103 (5) 3971 (2020)
DOI: 10.3168/jds.2019-17016
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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’Mahony
Journal of Food Composition and Analysis 92 103546 (2020)
DOI: 10.1016/j.jfca.2020.103546
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Effect of calcium chloride addition on properties of acid-rennet gels
Justyna Tarapata, Michał Smoczyński, Maciej Maciejczyk and Justyna Zulewska
International Dairy Journal 106 104707 (2020)
DOI: 10.1016/j.idairyj.2020.104707
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Impact of calcium on the interactions between epigallocatechin-3-gallate and αS1-casein
Valérie Carnovale, Thom Huppertz, Michel Britten and Laurent Bazinet
International Dairy Journal 102 104608 (2020)
DOI: 10.1016/j.idairyj.2019.104608
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Understanding the differences in cheese-making properties between reverse osmosis and ultrafiltration concentrates
A. Lauzin, Y. Pouliot and M. Britten
Journal of Dairy Science 103 (1) 201 (2020)
DOI: 10.3168/jds.2019-16542
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Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods
Alejandra Acevedo-Fani, Anant Dave and Harjinder Singh
Frontiers in Chemistry 8 (2020)
DOI: 10.3389/fchem.2020.564021
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Physicochemical properties of skim milk powder dispersions after acidification to pH 2.4–3.0 and heating
Inseob Choi and Qixin Zhong
Food Hydrocolloids 100 105435 (2020)
DOI: 10.1016/j.foodhyd.2019.105435
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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 Bazinet
International Journal of Molecular Sciences 21 (8) 2792 (2020)
DOI: 10.3390/ijms21082792
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Effect of sodium carbonate on the rehydration of milk protein isolate powder
Shaozong Wu, John Fitzpatrick, Kevin Cronin and Song Miao
Food Hydrocolloids 99 105305 (2020)
DOI: 10.1016/j.foodhyd.2019.105305
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Probing the structure-holding interactions in cheeses by dissociating agents – A review and an experimental evaluation with emmental cheese
Tatiana Paula Vilela, Ana Maria Gomes and João Paulo Ferreira
Current Research in Food Science 3 201 (2020)
DOI: 10.1016/j.crfs.2020.07.001
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Effect of temperature and pH on salts equilibria and calcium phosphate in bovine milk
Qian Wang and Ying Ma
International Dairy Journal 110 104713 (2020)
DOI: 10.1016/j.idairyj.2020.104713
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Food Science, Technology and Nutrition for Babies and Children
Rishika Batra, Cheryl Joseph, Chandan Krishnamoorthy and Ramalingam Chidambaram
Food Science, Technology and Nutrition for Babies and Children 119 (2020)
DOI: 10.1007/978-3-030-35997-3_6
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Bioaccessibility of calcium in freeze-dried yogurt based snacks
Jing Wang, Kataneh Aalaei, Leif H. Skibsted and Lilia M. Ahrné
LWT 129 109527 (2020)
DOI: 10.1016/j.lwt.2020.109527
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Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins
Jing Wang, Kataneh Aalaei, Leif H. Skibsted and Lilia M. Ahrné
Foods 9 (12) 1873 (2020)
DOI: 10.3390/foods9121873
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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)
DOI: 10.3168/jds.2020-18245
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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)
DOI: 10.1590/1981-6723.27219
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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 Lopez
Food Research International 129 108847 (2020)
DOI: 10.1016/j.foodres.2019.108847
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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. Olivares
LWT 134 110204 (2020)
DOI: 10.1016/j.lwt.2020.110204
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Impact of temperature and high pressure homogenization on the solubility and rheological behavior of reconstituted dairy powders of different composition
Malou Warncke and Ulrich Kulozik
Powder Technology 376 285 (2020)
DOI: 10.1016/j.powtec.2020.08.039
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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 Corredig
Journal of Dairy Research 86 (3) 347 (2019)
DOI: 10.1017/S0022029919000426
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Micelas de caseína: dos monômeros à estrutura supramolecular
Naaman Nogueira Silva, Federico Casanova, Michele da Silva Pinto, Antônio Fernandes de Carvalho and Frédéric Gaucheron
Brazilian Journal of Food Technology 22 (2019)
DOI: 10.1590/1981-6723.18518
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Comparison of oral, intravenous, and subcutaneous fluid therapy for resuscitation of calves with diarrhea
V. Doré, D.M. Foster, H. Ru and G.W. Smith
Journal of Dairy Science 102 (12) 11337 (2019)
DOI: 10.3168/jds.2019-16970
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Improving rennet coagulation and cheesemaking properties of reverse osmosis skim milk concentrates by pH adjustment
Iris Dussault-Chouinard, Michel Britten and Yves Pouliot
International Dairy Journal 95 6 (2019)
DOI: 10.1016/j.idairyj.2019.03.008
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Laboratory multi-technique study of Spanish decorated leather from the 12th to 14th centuries
Maria Luisa Franquelo, Adrian Duran and Jose Luis Perez-Rodriguez
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 218 331 (2019)
DOI: 10.1016/j.saa.2019.04.012
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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, et al.
Foods 8 (9) 418 (2019)
DOI: 10.3390/foods8090418
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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)
DOI: 10.1016/j.jfoodeng.2018.11.016
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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. Bittante
Journal of Dairy Science 102 (11) 9727 (2019)
DOI: 10.3168/jds.2019-16834
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A New Method to Distinguish the Milk Adulteration with Neutralizers by Detection of Lactic Acid
Alessandra Aiello, Fabiana Pizzolongo, Nadia Manzo and Raffaele Romano
Food Analytical Methods 12 (11) 2555 (2019)
DOI: 10.1007/s12161-019-01594-5
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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 Gargouri
Journal of Applied Animal Research 47 (1) 54 (2019)
DOI: 10.1080/09712119.2018.1563548
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Heat-induced gelation of mixtures of casein micelles with whey protein aggregates
Anna Kharlamova, Taco Nicolai and Christophe Chassenieux
Food Hydrocolloids 92 198 (2019)
DOI: 10.1016/j.foodhyd.2019.01.048
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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 Yusoff
Journal of Biological Sciences 19 (3) 259 (2019)
DOI: 10.3923/jbs.2019.259.271
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Comparative Nutrient Profiling of Retail Goat and Cow Milk
Sokratis Stergiadis, Natalja P. Nørskov, Stig Purup, Ian Givens and Michael R. F. Lee
Nutrients 11 (10) 2282 (2019)
DOI: 10.3390/nu11102282
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The Extracellular Protease AprX from Pseudomonas and its Spoilage Potential for UHT Milk: A Review
Chunyue Zhang, Etske Bijl, Birgitta Svensson and Kasper Hettinga
Comprehensive Reviews in Food Science and Food Safety 18 (4) 834 (2019)
DOI: 10.1111/1541-4337.12452
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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 Lucey
International Journal of Dairy Technology 72 (1) 142 (2019)
DOI: 10.1111/1471-0307.12570
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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)
DOI: 10.5333/KGFS.2019.39.4.272
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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 Alfenas
British Journal of Nutrition 122 (03) 301 (2019)
DOI: 10.1017/S0007114519001259
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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)
DOI: 10.1016/j.foodres.2018.08.009
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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 Langton
Journal of Texture Studies 50 (6) 508 (2019)
DOI: 10.1111/jtxs.12454
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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)
DOI: 10.1007/s12011-018-1556-y
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Thermal instability and characteristics of donkey casein micelles
Jie Luo, Shuyu Jian, Pengjie Wang, et al.
Food Research International 119 436 (2019)
DOI: 10.1016/j.foodres.2019.02.023
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Waterless single screw extrusion of pasta-filata cheese: Process design based on thermo-rheological material properties
Christian Kern, Balz Bähler, Jörg Hinrichs and Stefan Nöbel
Journal of Food Engineering 260 58 (2019)
DOI: 10.1016/j.jfoodeng.2019.04.015
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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, et al.
Antioxidants 8 (3) 71 (2019)
DOI: 10.3390/antiox8030071
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Diana Oliveira, Patrick Fox and James A. O'Mahony
57 (2019)
DOI: 10.1002/9781119383956.ch4
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Encyclopedia of Food Chemistry
Ryan Hazlett, Christiane Schmidmeier and James A. O'Mahony
Encyclopedia of Food Chemistry 138 (2019)
DOI: 10.1016/B978-0-08-100596-5.21604-1
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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 Pavlenko
Eastern-European Journal of Enterprise Technologies 1 (11 (97)) 23 (2019)
DOI: 10.15587/1729-4061.2019.155487
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Isis Rodrigues Toledo Renhe, Ítalo Tuler Perrone, Guilherme M. Tavares, Pierre Schuck and Antonio F. de Carvalho
29 (2019)
DOI: 10.1016/B978-0-12-810530-6.00002-X
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Development of Infrared Prediction Models for Diffusible and Micellar Minerals in Bovine Milk
Marco Franzoi, Giovanni Niero, Mauro Penasa and Massimo De Marchi
Animals 9 (7) 430 (2019)
DOI: 10.3390/ani9070430
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Milk-Based Beverages
Deepak Mudgil and Sheweta Barak
Milk-Based Beverages 67 (2019)
DOI: 10.1016/B978-0-12-815504-2.00003-7
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Transfer of chemical elements from milk to dairy products
Angela Sorbo, Maria Ciprotti, Rosa Giordano, Silvia Orlandini, Marco Di Gregorio and Laura Ciaralli
Pure and Applied Chemistry 91 (10) 1665 (2019)
DOI: 10.1515/pac-2019-0113
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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. Marcondes
Journal of Dairy Science 102 (4) 2973 (2019)
DOI: 10.3168/jds.2018-15166
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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. Wishart
Journal of Agricultural and Food Chemistry 67 (17) 4897 (2019)
DOI: 10.1021/acs.jafc.9b00204
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Cows fed hydroponic fodder and conventional diet: effects on milk quality
Alan Agius, Grazia Pastorelli and Everaldo Attard
Archives Animal Breeding 62 (2) 517 (2019)
DOI: 10.5194/aab-62-517-2019
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Preparation of Non-Surface-Active Langmuir Trough Subphases from Milk
Luis Real Hernandez and Rafael Jimenez-Flores
ACS Omega 4 (12) 14920 (2019)
DOI: 10.1021/acsomega.9b01659
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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. Poulsen
Journal of Dairy Science 102 (8) 6830 (2019)
DOI: 10.3168/jds.2018-16195
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Sheep milk: A pertinent functional food
Arpita Mohapatra, Ajay Kumar Shinde and Raghvendar Singh
Small Ruminant Research 181 6 (2019)
DOI: 10.1016/j.smallrumres.2019.10.002
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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 Lopez
Colloids and Surfaces B: Biointerfaces 182 110363 (2019)
DOI: 10.1016/j.colsurfb.2019.110363
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Increasing calcium solubility from whey mineral residues by combining gluconate and δ-gluconolactone
Andressa de Zawadzki and Leif H. Skibsted
International Dairy Journal 99 104538 (2019)
DOI: 10.1016/j.idairyj.2019.104538
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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, et al.
Foods 8 (8) 350 (2019)
DOI: 10.3390/foods8080350
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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‐Trojanowska
International Journal of Dairy Technology 72 (3) 395 (2019)
DOI: 10.1111/1471-0307.12603
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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. Penasa
Animal 13 (3) 477 (2019)
DOI: 10.1017/S1751731118001507
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Effect of whey protein concentrate, pH and salt on colloidal stability of acid dairy drink (Doogh)
Zahra Azary and Ali Nasirpour
International Journal of Dairy Technology 71 (1) 198 (2018)
DOI: 10.1111/1471-0307.12371
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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 DUTT
The Indian Journal of Animal Sciences 88 (8) 927 (2018)
DOI: 10.56093/ijans.v88i8.82953
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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 DUTT
The Indian Journal of Animal Sciences 88 (4) 463 (2018)
DOI: 10.56093/ijans.v88i4.78868
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Effect of calcium chelators on heat stability and heat-induced changes of milk microfiltered concentrates
Isis Rodrigues Toledo Renhe, Lisa Michelle Indris and Milena Corredig
International Dairy Journal 82 4 (2018)
DOI: 10.1016/j.idairyj.2018.02.009
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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. Pouliot
International Dairy Journal 83 34 (2018)
DOI: 10.1016/j.idairyj.2018.03.010
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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 Larsen
International Dairy Journal 77 56 (2018)
DOI: 10.1016/j.idairyj.2017.08.008
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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. Alfenas
British Journal of Nutrition 119 (4) 422 (2018)
DOI: 10.1017/S0007114517003956
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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 Hinrichs
Journal of Food Engineering 235 89 (2018)
DOI: 10.1016/j.jfoodeng.2018.04.029
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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. Kelly
International Dairy Journal 81 12 (2018)
DOI: 10.1016/j.idairyj.2018.01.011
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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)
DOI: 10.1016/j.idairyj.2018.05.012
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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)
DOI: 10.1080/1828051X.2018.1443289
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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 Botaro
Journal of the Science of Food and Agriculture 98 (7) 2787 (2018)
DOI: 10.1002/jsfa.8775
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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)
DOI: 10.1016/j.idairyj.2018.01.009
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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)
DOI: 10.1007/s00335-018-9762-7
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The effect of transglutaminase on reconstituted skim milks at alkaline pH
Elisa Lam, Ian McKinnon, Sylvie Marchesseau, et al.
Food Hydrocolloids 85 10 (2018)
DOI: 10.1016/j.foodhyd.2018.06.047
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Effect of partial whey protein depletion during membrane filtration on thermal stability of milk concentrates
I.R.T. Renhe and M. Corredig
Journal of Dairy Science 101 (10) 8757 (2018)
DOI: 10.3168/jds.2018-14407
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Do Dairy Minerals Have a Positive Effect on Bone Health?
Keegan Burrow, Wayne Young, Michelle McConnell, Alan Carne and Alaa El‐Din Bekhit
Comprehensive Reviews in Food Science and Food Safety 17 (4) 989 (2018)
DOI: 10.1111/1541-4337.12364
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Casein‐Based Powders: Characteristics and Rehydration Properties
Denise Felix da Silva, Lilia Ahrné, Richard Ipsen and Anni Bygvraa Hougaard
Comprehensive Reviews in Food Science and Food Safety 17 (1) 240 (2018)
DOI: 10.1111/1541-4337.12319
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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. Lorenzen
International Journal of Dairy Technology 71 (4) 954 (2018)
DOI: 10.1111/1471-0307.12535
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Induction of Trained Innate Immunity in Human Monocytes by Bovine Milk and Milk-Derived Immunoglobulin G
Marloes van Splunter, Thijs van Osch, Sylvia Brugman, et al.
Nutrients 10 (10) 1378 (2018)
DOI: 10.3390/nu10101378
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Mineral composition of cow milk from multibreed herds
Carmen L. Manuelian, Mauro Penasa, Giulio Visentin, Ali Zidi, Martino Cassandro and Massimo De Marchi
Animal Science Journal 89 (11) 1622 (2018)
DOI: 10.1111/asj.13095
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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)
DOI: 10.3168/jds.2018-14984
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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 Marchi
Archives Animal Breeding 61 (2) 215 (2018)
DOI: 10.5194/aab-61-215-2018
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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 Marchi
Journal of Dairy Science 101 (3) 1883 (2018)
DOI: 10.3168/jds.2017-13419
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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. Boudon
Journal of Dairy Science 101 (5) 4554 (2018)
DOI: 10.3168/jds.2017-14043
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Calcium-induced skim milk gels using different calcium salts
L. Lin, M. Wong, H.C. Deeth and H.E. Oh
Food Chemistry 245 97 (2018)
DOI: 10.1016/j.foodchem.2017.10.081
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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)
DOI: 10.1016/j.colsurfb.2017.12.029
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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 Nicolai
Food Hydrocolloids 82 258 (2018)
DOI: 10.1016/j.foodhyd.2018.04.002
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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)
DOI: 10.1007/s00249-018-1300-8
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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. Manuelian
Journal of Dairy Science 101 (12) 10589 (2018)
DOI: 10.3168/jds.2018-15202
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Topographical and nanomechanical characterization of casein nanogel particles using atomic force microscopy
Asma Bahri, Marta Martin, Csilla Gergely, Sylvie Marchesseau and Dominique Chevalier-Lucia
Food Hydrocolloids 83 53 (2018)
DOI: 10.1016/j.foodhyd.2018.03.029
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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)
DOI: 10.2166/wpt.2018.050
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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. Kelly
Journal of Dairy Science 101 (12) 10750 (2018)
DOI: 10.3168/jds.2018-14749
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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'Mahony
International Dairy Journal 81 72 (2018)
DOI: 10.1016/j.idairyj.2018.01.005
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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. Stalikas
Journal of Chromatography A 1554 28 (2018)
DOI: 10.1016/j.chroma.2018.04.015
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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 Ljubenkov
LWT 96 657 (2018)
DOI: 10.1016/j.lwt.2018.06.024
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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. Ametaj
Journal of Agricultural and Food Chemistry 66 (26) 6877 (2018)
DOI: 10.1021/acs.jafc.8b00904
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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 Nordvi
Journal of Food Science 82 (6) 1302 (2017)
DOI: 10.1111/1750-3841.13718
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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-Guiziou
Langmuir 33 (5) 1256 (2017)
DOI: 10.1021/acs.langmuir.6b04235
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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 Stivanin
Revista Brasileira de Zootecnia 46 (4) 340 (2017)
DOI: 10.1590/s1806-92902017000400010
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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 Britten
Journal of Dairy Science 100 (4) 2454 (2017)
DOI: 10.3168/jds.2016-11902
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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)
DOI: 10.1016/B978-0-12-809762-5.00027-9
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Ram R. Panthi, Kieran N. Jordan, Alan L. Kelly and J.J. (Diarmuid) Sheehan
23 (2017)
DOI: 10.1016/B978-0-12-417012-4.00002-8
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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. Skeie
International Dairy Journal 74 12 (2017)
DOI: 10.1016/j.idairyj.2016.11.018
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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)
DOI: 10.1017/S002202991700019X
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Clotting characteristics of milk by Withania coagulans: Proteomic and biochemical study
Nasrin Kazemipour, Mahmoud Salehi Inchebron, Jafar Valizadeh and Masood Sepehrimanesh
International Journal of Food Properties 20 (6) 1290 (2017)
DOI: 10.1080/10942912.2016.1207664
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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. Kelly
Journal of Dairy Science 100 (9) 6949 (2017)
DOI: 10.3168/jds.2016-12351
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Darren R. Cooke and Paul L.H. McSweeney
20 (2017)
DOI: 10.1002/9781119046165.ch0b
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Effect of chelators on functionality of milk protein concentrates obtained by ultrafiltration at a constant pH and temperature
Lata Ramchandran, XiaoXia Luo and Todor Vasiljevic
Journal of Dairy Research 84 (4) 471 (2017)
DOI: 10.1017/S0022029917000528
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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 Kim
ACS Applied Materials & Interfaces 9 (20) 16813 (2017)
DOI: 10.1021/acsami.7b01948
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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)
DOI: 10.1016/j.idairyj.2017.03.012
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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'Mahony
International Journal of Dairy Technology 70 (2) 277 (2017)
DOI: 10.1111/1471-0307.12368
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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)
DOI: 10.1016/j.idairyj.2016.11.002
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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. Lewis
International Journal of Dairy Technology 70 (1) 3 (2017)
DOI: 10.1111/1471-0307.12352
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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. Skeie
International Dairy Journal 70 55 (2017)
DOI: 10.1016/j.idairyj.2016.10.010
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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 Kulozik
International Dairy Journal 68 60 (2017)
DOI: 10.1016/j.idairyj.2016.12.009
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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)
DOI: 10.1016/j.foodhyd.2017.02.002
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A 100-Year Review: Sensory analysis of milk
A.N. Schiano, W.S. Harwood and M.A. Drake
Journal of Dairy Science 100 (12) 9966 (2017)
DOI: 10.3168/jds.2017-13031
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Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development
C.F. Balthazar, T.C. Pimentel, L.L. Ferrão, et al.
Comprehensive Reviews in Food Science and Food Safety 16 (2) 247 (2017)
DOI: 10.1111/1541-4337.12250
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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)
DOI: 10.1080/01496395.2016.1217243
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Free-radicals and advanced chemistries involved in cell membrane organization influence oxygen diffusion and pathology treatment
Richard C Petersen
AIMS Biophysics 4 (2) 240 (2017)
DOI: 10.3934/biophy.2017.2.240
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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. Corredig
Food Research International 102 409 (2017)
DOI: 10.1016/j.foodres.2017.07.058
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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. Moraru
Journal of Dairy Science 100 (9) 7055 (2017)
DOI: 10.3168/jds.2016-12072
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Magnesium in milk
H. Eustina Oh and Hilton C. Deeth
International Dairy Journal 71 89 (2017)
DOI: 10.1016/j.idairyj.2017.03.009
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Experimental evidence for previously unclassified calcium phosphate structures in the casein micelle
J.P. Hindmarsh and P. Watkinson
Journal of Dairy Science 100 (9) 6938 (2017)
DOI: 10.3168/jds.2017-12623
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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)
DOI: 10.1016/j.foodchem.2017.04.039
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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 Karoui
Journal of Food Science and Technology 54 (2) 439 (2017)
DOI: 10.1007/s13197-016-2480-9
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Cerebral Disorders of Calves
Vincent Dore and Geof Smith
Veterinary Clinics of North America: Food Animal Practice 33 (1) 27 (2017)
DOI: 10.1016/j.cvfa.2016.09.004
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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)
DOI: 10.1080/1828051X.2016.1222889
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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 Chen
Journal of Agricultural and Food Chemistry 64 (30) 6003 (2016)
DOI: 10.1021/acs.jafc.6b02205
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Calcium induced skim-milk gelation during heating as affected by pH
Glykeria Koutina, Mette Christensen, Mette Bakman, Ulf Andersen and Leif H. Skibsted
Dairy Science & Technology 96 (1) 79 (2016)
DOI: 10.1007/s13594-015-0240-7
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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 Corredig
Dairy Science & Technology 96 (3) 329 (2016)
DOI: 10.1007/s13594-015-0270-1
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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. Ramchandran
Journal of Dairy Science 99 (2) 1083 (2016)
DOI: 10.3168/jds.2015-9842
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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. Mao
Journal of Dairy Science 99 (10) 7768 (2016)
DOI: 10.3168/jds.2015-10794
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Physicochemical properties of skim milk powders prepared with the addition of mineral chelators
V. Sikand, P.S. Tong, Sean Vink and Soma Roy
Journal of Dairy Science 99 (6) 4146 (2016)
DOI: 10.3168/jds.2015-10243
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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)
DOI: 10.3168/jds.2016-11090
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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)
DOI: 10.1017/S0022029916000352
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Calcium d-Saccharate: Aqueous Solubility, Complex Formation, and Stabilization of Supersaturation
André C. Garcia, Martina Vavrusova and Leif H. Skibsted
Journal of Agricultural and Food Chemistry 64 (11) 2352 (2016)
DOI: 10.1021/acs.jafc.6b00166
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Determination of Chlorine in Milk via Molecular Absorption of SrCl Using High-Resolution Continuum Source Graphite Furnace Atomic Absorption Spectrometry
Nil Ozbek and Suleyman Akman
Journal of Agricultural and Food Chemistry 64 (28) 5767 (2016)
DOI: 10.1021/acs.jafc.6b02024
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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)
DOI: 10.3168/jds.2015-10462
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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)
DOI: 10.3168/jds.2016-11303
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Virtual milk for modelling and simulation of dairy processes
M.T. Munir, Y. Zhang, W. Yu, D.I. Wilson and B.R. Young
Journal of Dairy Science 99 (5) 3380 (2016)
DOI: 10.3168/jds.2015-10449
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Effects of calcium chelators on calcium distribution and protein solubility in rennet casein dispersions
Irene McIntyre, Michael O’ Sullivan and Dolores O’ Riordan
Food Chemistry 197 233 (2016)
DOI: 10.1016/j.foodchem.2015.10.084
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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-Masseron
Crystal Growth & Design 16 (9) 4897 (2016)
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E. Alichanidis, G. Moatsou and A. Polychroniadou
81 (2016)
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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 Karreman
International Journal of Dairy Technology 69 (1) 137 (2016)
DOI: 10.1111/1471-0307.12284
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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 Sun
ACS Applied Materials & Interfaces 8 (43) 29220 (2016)
DOI: 10.1021/acsami.6b10912
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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 Zhou
Food Hydrocolloids 60 59 (2016)
DOI: 10.1016/j.foodhyd.2016.03.026
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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)
DOI: 10.1080/1828051X.2016.1250128
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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)
DOI: 10.3168/jds.2015-9664
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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 Gaucheron
LWT - Food Science and Technology 69 554 (2016)
DOI: 10.1016/j.lwt.2016.02.023
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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 Pasin
Nutrients 8 (8) 446 (2016)
DOI: 10.3390/nu8080446
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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)
DOI: 10.5333/KGFS.2016.36.1.29
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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’Mahony
Separation and Purification Technology 141 294 (2015)
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Amperometric sensing of urea using edge activated graphene nanoplatelets
Vanish Kumar, Aditi Chopra, Shweta Arora, et al.
RSC Advances 5 (18) 13278 (2015)
DOI: 10.1039/C4RA12594K
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Rehydration characteristics of milk protein concentrate powders
Shane V. Crowley, Benjamin Desautel, Inge Gazi, et al.
Journal of Food Engineering 149 105 (2015)
DOI: 10.1016/j.jfoodeng.2014.09.033
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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 Sehested
BMC Genetics 16 (1) (2015)
DOI: 10.1186/s12863-015-0209-9
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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 Augustin
Journal of Dairy Research 82 (2) 135 (2015)
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The gestating and lactating sow
W.L. Hurley
The gestating and lactating sow 193 (2015)
DOI: 10.3920/978-90-8686-803-2_9
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Miguel Angel de la Fuente and Manuela Juárez
645 (2015)
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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)
DOI: 10.1016/j.idairyj.2015.05.003
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Fine-tuning in mineral cross-linking of biopolymer nanoparticle for incorporation and release of cargo
Yuuka Fukui, Narumi Kabayama and Keiji Fujimoto
Colloids and Surfaces B: Biointerfaces 136 168 (2015)
DOI: 10.1016/j.colsurfb.2015.09.011
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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 Larsen
LWT - Food Science and Technology 64 (1) 164 (2015)
DOI: 10.1016/j.lwt.2015.05.035
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Acute kidney injury associated with androgenic steroids and nutritional supplements in bodybuilders
Safa E. Almukhtar, Alaa A. Abbas, Dana N. Muhealdeen and Michael D. Hughson
Clinical Kidney Journal 8 (4) 415 (2015)
DOI: 10.1093/ckj/sfv032
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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. Lewis
Food Chemistry 181 227 (2015)
DOI: 10.1016/j.foodchem.2015.02.072
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The effect of cooking time on curd composition and textural properties of sheep Halloumi cheese
Stelios Kaminarides, Ioannis Litos, Theophilos Massouras and Aikaterini Georgala
Small Ruminant Research 125 106 (2015)
DOI: 10.1016/j.smallrumres.2015.01.025
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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)
DOI: 10.1016/j.idairyj.2015.02.002
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Calcium and phosphorus equilibria during acidification of skim milk at elevated temperature
Glykeria Koutina and Leif H. Skibsted
International Dairy Journal 45 1 (2015)
DOI: 10.1016/j.idairyj.2015.01.006
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Modifications of structures and functions of caseins: a scientific and technological challenge
Camille Broyard and Frédéric Gaucheron
Dairy Science & Technology 95 (6) 831 (2015)
DOI: 10.1007/s13594-015-0220-y
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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. Donovan
Applied Microbiology and Biotechnology 99 (20) 8475 (2015)
DOI: 10.1007/s00253-015-6579-0
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The intracellular source, composition and regulatory functions of nanosized vesicles from bovine milk-serum
N. Silanikove, Fira Shapiro, Uzi Merin and Gabriel Leitner
RSC Advances 5 (85) 69161 (2015)
DOI: 10.1039/C5RA07599H
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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. Skibsted
LWT - Food Science and Technology 63 (1) 654 (2015)
DOI: 10.1016/j.lwt.2015.03.035
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Influence of calcium depletion on iron-binding properties of milk
V.A. Mittal, A. Ellis, A. Ye, S. Das and H. Singh
Journal of Dairy Science 98 (4) 2103 (2015)
DOI: 10.3168/jds.2014-8474
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Phenotypic and genetic associations of milk traits with milk coagulation properties
N.A. Poulsen, A.J. Buitenhuis and L.B. Larsen
Journal of Dairy Science 98 (4) 2079 (2015)
DOI: 10.3168/jds.2014-7944
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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. Gaucheron
Dairy Science & Technology 95 (1) 75 (2015)
DOI: 10.1007/s13594-014-0199-9
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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. Skibsted
Dairy Science & Technology 95 (1) 63 (2015)
DOI: 10.1007/s13594-014-0196-z
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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)
DOI: 10.1016/j.idairyj.2014.10.010
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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. Griffiths
Applied and Environmental Microbiology 81 (15) 5115 (2015)
DOI: 10.1128/AEM.01037-15
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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)
DOI: 10.3168/jds.2015-9349
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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)
DOI: 10.9721/KJFST.2015.47.3.359
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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-Guiziou
Journal of Food Engineering 164 70 (2015)
DOI: 10.1016/j.jfoodeng.2015.04.023
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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)
DOI: 10.1007/s13594-014-0202-5
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Efeito da temperatura das amostras de leite na concentração de cálcio solúvel e de beta-caseína: interferência no teste de estabilidade frente ao etanol
F.F. Costa, M.A.V.P. Brito, G.N. Souza, et al.
Arquivo Brasileiro de Medicina Veterinária e Zootecnia 66 (2) 573 (2014)
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Perfil bioquímico, inclusive proteinograma, do soro lácteo de búfalas primíparas e pluríparas sadias ao longo da lactação
Lucas J.L. Pizauro, Daniela G. da Silva, André M. Santana, et al.
Pesquisa Veterinária Brasileira 34 (suppl 1) 79 (2014)
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Heat stability of reconstituted milk protein concentrate powders
Shane V. Crowley, Mathilde Megemont, Inge Gazi, et al.
International Dairy Journal 37 (2) 104 (2014)
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Calcium-Aggregated Milk: a Potential New Option for Improving the Viability of Lactic Acid Bacteria Under Heat Stress
Song Huang, Yi Yang, Nan Fu, et al.
Food and Bioprocess Technology 7 (11) 3147 (2014)
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Influence of micellar calcium and phosphorus on rennet coagulation properties of cows milk
Massimo Malacarne, Piero Franceschi, Paolo Formaggioni, et al.
Journal of Dairy Research 81 (2) 129 (2014)
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The study of zinc ions binding to casein
P. Pomastowski, M. Sprynskyy and B. Buszewski
Colloids and Surfaces B: Biointerfaces 120 21 (2014)
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Decoupling Macronutrient Interactions during Heating of Model Infant Milk Formulas
Eoin G. Murphy, Mark A. Fenelon, Yrjö H. Roos and Sean A. Hogan
Journal of Agricultural and Food Chemistry 62 (43) 10585 (2014)
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Dynamic ultra-high pressure homogenisation of milk casein concentrates: Influence of casein content
Hanne Sørensen, Kell Mortensen, Geir Humborstad Sørland, et al.
Innovative Food Science & Emerging Technologies 26 143 (2014)
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The effect of milk proteins on the bioaccessibility of green tea flavan-3-ols
Sydney Moser, Mohammad Chegeni, Owen G. Jones, Andrea Liceaga and Mario G. Ferruzzi
Food Research International 66 297 (2014)
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Thermodynamics of Dissolution of Calcium Hydroxycarboxylates in Water
Martina Vavrusova, Ran Liang and Leif H. Skibsted
Journal of Agricultural and Food Chemistry 62 (24) 5675 (2014)
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Enhancement of solubility, dissolution release profile and reduction in ulcerogenicity of piroxicam by inclusion complex with skimmed milk
Krishna Sanka, Venkata Saidheeraj Munjulury, Abdul Bari Mohd and Prakash V. Diwan
Drug Delivery 21 (7) 560 (2014)
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The influence of alkaline earth metal equilibria on the rheological properties of rennet-induced skim milk gels
Darren R. Cooke and Paul L. H. McSweeney
Dairy Science & Technology 94 (4) 341 (2014)
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Influence of parity on concentrations of enzymes, proteins, and minerals in the milk of cows
T.G. Rocha, C. Franciosi, R.P. Nociti, et al.
Arquivo Brasileiro de Medicina Veterinária e Zootecnia 66 (1) 315 (2014)
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Heat stability of yak micellar casein as affected by heat treatment temperature and duration
Min Yang, Weibing Zhang, Pengcheng Wen, Yan Zhang and Qi Liang
Dairy Science & Technology 94 (5) 469 (2014)
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27 (2014)
DOI: 10.1002/9781118598634.ch2
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Temperature effect on calcium and phosphorus equilibria in relation to gel formation during acidification of skim milk
Glykeria Koutina, Jes C. Knudsen, Ulf Andersen and Leif H. Skibsted
International Dairy Journal 36 (1) 65 (2014)
DOI: 10.1016/j.idairyj.2014.01.003
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Short communication: Monitoring nutritional quality of Amiata donkey milk: Effects of lactation and productive season
Mina Martini, Iolanda Altomonte, Federica Salari and Anna M. Caroli
Journal of Dairy Science 97 (11) 6819 (2014)
DOI: 10.3168/jds.2014-8544
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Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk
G.G. Amador-Espejo, A. Suàrez-Berencia, B. Juan, M.E. Bárcenas and A.J. Trujillo
Journal of Dairy Science 97 (2) 659 (2014)
DOI: 10.3168/jds.2013-7245
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Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits
W.L. Claeys, C. Verraes, S. Cardoen, et al.
Food Control 42 188 (2014)
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Nutritional Value of Algerian Breed Ewe's Milk Related to its Mineral Content
Benalia Yabrir, Ahcene Hakem, Abdellah Mostefaoui, et al.
Pakistan Journal of Nutrition 13 (3) 176 (2014)
DOI: 10.3923/pjn.2014.176.180
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Development of hypothetical components for milk process simulation using a commercial process simulator
Y. Zhang, Muhammad Tajammal Munir, W. Yu and B.R. Young
Journal of Food Engineering 121 87 (2014)
DOI: 10.1016/j.jfoodeng.2013.07.033
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Efficacy of oral potassium chloride administration in treating lactating dairy cows with experimentally induced hypokalemia, hypochloremia, and alkalemia
P.D. Constable, M.W.H. Hiew, S. Tinkler and J. Townsend
Journal of Dairy Science 97 (3) 1413 (2014)
DOI: 10.3168/jds.2013-6982
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Water and concentrate intake, weight gain and duration of diarrhea in young suckling calves on different diets
J. Wenge, I. Steinhöfel, C. Heinrich, M. Coenen and L. Bachmann
Livestock Science 159 133 (2014)
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Energy use for alternative full-cream milk powder manufacturing processes
M.A. Augustin, A. Puvanenthiran, P.T. Clarke and P. Sanguansri
Journal of Food Engineering 124 191 (2014)
DOI: 10.1016/j.jfoodeng.2013.08.035
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Calcium Phosphates in Ca2+-Fortified Milk: Phase Identification and Quantification by Raman Spectroscopy
Martha Arifin, Peter J. Swedlund, Yacine Hemar and Ian R. McKinnon
Journal of Agricultural and Food Chemistry 62 (50) 12223 (2014)
DOI: 10.1021/jf503602n
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Changes in the physico-chemical properties of casein micelles during ultrafiltration combined with diafiltration
M. Ferrer, M. Alexander and M. Corredig
LWT - Food Science and Technology 59 (1) 173 (2014)
DOI: 10.1016/j.lwt.2014.04.037
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Highly sensitive detection of melamine based on fluorescence resonance energy transfer between rhodamine B and gold nanoparticles
Xianyi Cao, Fei Shen, Minwei Zhang, et al.
Dyes and Pigments 111 99 (2014)
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Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries
G. Gésan-Guiziou
Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries 341 (2013)
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Concentrations of toxic heavy metals and trace elements in raw milk of Simmental and Holstein-Friesian cows from organic farm
Renata Pilarczyk, Jerzy Wójcik, Paweł Czerniak, et al.
Environmental Monitoring and Assessment 185 (10) 8383 (2013)
DOI: 10.1007/s10661-013-3180-9
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Updating Nutritional Data and Evaluation of Technological Parameters of Italian Milk
Pamela Manzi, Maria Di Costanzo and Maria Mattera
Foods 2 (2) 254 (2013)
DOI: 10.3390/foods2020254
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The composition, size and hydration of yak casein micelles
Pengjie Wang, Hongna Liu, Pengcheng Wen, et al.
International Dairy Journal 31 (2) 107 (2013)
DOI: 10.1016/j.idairyj.2013.02.007
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Mineral concentrations in diets, water, and milk and their value in estimating on-farm excretion of manure minerals in lactating dairy cows
A.R. Castillo, N.R. St-Pierre, N. Silva del Rio and W.P. Weiss
Journal of Dairy Science 96 (5) 3388 (2013)
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Elisabetta Salimei and Francesco Fantuz
594 (2013)
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Solid-State 31P NMR, a Relevant Method to Evaluate the Distribution of Phosphates in Semi-hard Cheeses
Mallory Gobet, Solange Buchin, Corinne Rondeau-Mouro, et al.
Food Analytical Methods 6 (6) 1544 (2013)
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Protein, casein, and micellar salts in milk: Current content and historical perspectives
E. Bijl, H.J.F. van Valenberg, T. Huppertz and A.C.M. van Hooijdonk
Journal of Dairy Science 96 (9) 5455 (2013)
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The influence of alkaline earth metal equilibria on the rheological, melting and textural properties of Cheddar cheese
Darren R Cooke and Paul LH McSweeney
Journal of Dairy Research 80 (4) 418 (2013)
DOI: 10.1017/S0022029913000502
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The influence of wine polymers on the spontaneous precipitation of calcium tartrate in a model wine solution
Patrice Pellerin, Thierry Doco and Geoffrey R. Scollary
International Journal of Food Science & Technology 48 (12) 2676 (2013)
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Characteristics of a calcium–milk coagulum
Lakshmi Ramasubramanian, Richard Webb, Bruce D’Arcy and Hilton C. Deeth
Journal of Food Engineering 114 (2) 147 (2013)
DOI: 10.1016/j.jfoodeng.2012.08.015
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Micellar calcium in acid curd cheese with different pH values, fat and protein levels
Alan F. Wolfschoon-Pombo and David J. Andlinger
International Dairy Journal 32 (1) 20 (2013)
DOI: 10.1016/j.idairyj.2013.03.011
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Sanjeev Anand, Khanal Som Nath and Marella Chenchaiah
477 (2013)
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A Combination of a Dairy Product Fermented by Lactobacilli and Galactooligosaccharides Shows Additive Effects on Mineral Balances in Growing Rats with Hypochlorhydria Induced by a Proton Pump Inhibitor
Satoshi Takasugi, Kinya Ashida, Suyaka Maruyama, et al.
Biological Trace Element Research 153 (1-3) 309 (2013)
DOI: 10.1007/s12011-013-9681-0
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Electron transfer studies of redox probes in bovine milk
S. Shrikrishnan and V. Lakshminarayanan
Journal of Colloid and Interface Science 370 (1) 124 (2012)
DOI: 10.1016/j.jcis.2011.12.070
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Adsorption of Unstructured Protein β-Casein to Hydrophobic and Charged Surfaces
Chris H.J. Evers, Thorbjörn Andersson, Mikael Lund and Marie Skepö
Langmuir 28 (32) 11843 (2012)
DOI: 10.1021/la300892p
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Donkey milk concentration of calcium, phosphorus, potassium, sodium and magnesium
Francesco Fantuz, Stefano Ferraro, Luca Todini, et al.
International Dairy Journal 24 (2) 143 (2012)
DOI: 10.1016/j.idairyj.2011.10.013
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Classification of the geographical origin of Italian donkey's milk based on differences in inorganic anions
G. Di Bella, V. Lo Turco, A.G. Potortì, et al.
Food Additives & Contaminants: Part A 29 (7) 1021 (2012)
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Effect of calcium chelators on heat coagulation and heat-induced changes of concentrated micellar casein solutions: The role of calcium-ion activity and micellar integrity
Esther de Kort, Marcel Minor, Thom Snoeren, Toon van Hooijdonk and Erik van der Linden
International Dairy Journal 26 (2) 112 (2012)
DOI: 10.1016/j.idairyj.2012.03.014
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Heat stability of micellar casein concentrates as affected by temperature and pH
A. Sauer and C.I. Moraru
Journal of Dairy Science 95 (11) 6339 (2012)
DOI: 10.3168/jds.2012-5706
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Equid milk for human consumption
Elisabetta Salimei and Francesco Fantuz
International Dairy Journal 24 (2) 130 (2012)
DOI: 10.1016/j.idairyj.2011.11.008
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Heat-induced coagulation of whole milk by high levels of calcium chloride
LAKSHMI RAMASUBRAMANIAN, BRUCE D’ARCY and HILTON C DEETH
International Journal of Dairy Technology 65 (2) 183 (2012)
DOI: 10.1111/j.1471-0307.2012.00823.x
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The effect of commercial sterilization regimens on micellar casein concentrates
C.M. Beliciu, A. Sauer and C.I. Moraru
Journal of Dairy Science 95 (10) 5510 (2012)
DOI: 10.3168/jds.2011-4875
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Composition and renneting properties of raw bulk milk in Estonia
Tiina Kriščiunaite, Irina Stulova, Anastassia Taivosalo, Tiiu-Maie Laht and Raivo Vilu
International Dairy Journal 23 (1) 45 (2012)
DOI: 10.1016/j.idairyj.2011.09.013
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Optical monitoring of milk fat phase transition within homogenized fresh milk by Photon Density Wave spectroscopy
Salomé Vargas Ruiz, Roland Hass and Oliver Reich
International Dairy Journal 26 (2) 120 (2012)
DOI: 10.1016/j.idairyj.2012.03.012
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Distinct composition of bovine milk from Jersey and Holstein-Friesian cows with good, poor, or noncoagulation properties as reflected in protein genetic variants and isoforms
H.B. Jensen, N.A. Poulsen, K.K. Andersen, et al.
Journal of Dairy Science 95 (12) 6905 (2012)
DOI: 10.3168/jds.2012-5675
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From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review
Raza Hussain, Claire Gaiani and Joël Scher
Journal of Food Engineering 113 (3) 486 (2012)
DOI: 10.1016/j.jfoodeng.2012.06.011
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Changes in the calcium cluster distribution of ultrafiltered and diafiltered fresh skim milk as observed by Small Angle Neutron Scattering
Marcela Alexander, Mu-Ping Nieh, Mary Ann Ferrer and Milena Corredig
Journal of Dairy Research 78 (3) 349 (2011)
DOI: 10.1017/S0022029911000409
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KCa
3.1 channels facilitate K+
secretion or Na+
absorption depending on apical or basolateral P2Y receptor stimulation
Melissa L. Palmer, Elizabeth R. Peitzman, Peter J. Maniak, et al.
The Journal of Physiology 589 (14) 3483 (2011)
DOI: 10.1113/jphysiol.2011.207548
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J. Barłowska, M. Szwajkowska, Z. Litwińczuk and J. Król
Comprehensive Reviews in Food Science and Food Safety 10 (6) 291 (2011)
DOI: 10.1111/j.1541-4337.2011.00163.x
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A.J.E. Jimenez-Lopez, N. Leconte, F. Garnier-Lambrouin, et al.
Journal of Membrane Science 369 (1-2) 404 (2011)
DOI: 10.1016/j.memsci.2010.12.026
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Multiscale Characterization of Casein Micelles Under NaCl Range Conditions
Raza Hussain, Claire Gaiani, Leïla Aberkane, Jaafar Ghanbaja and Joël Scher
Food Biophysics 6 (4) 503 (2011)
DOI: 10.1007/s11483-011-9232-1
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Influence of mixtures of calcium-chelating salts on the physicochemical properties of casein micelles
S. Kaliappan and J.A. Lucey
Journal of Dairy Science 94 (9) 4255 (2011)
DOI: 10.3168/jds.2010-3343
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Gelation properties of casein micelles during combined renneting and bacterial fermentation: Effect of concentration by ultrafiltration
Enrico Salvatore, Antonio Pirisi and Milena Corredig
International Dairy Journal 21 (11) 848 (2011)
DOI: 10.1016/j.idairyj.2011.05.006
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The effect of protein concentration and heat treatment temperature on micellar casein–soy protein mixtures
Cosmin M. Beliciu and Carmen I. Moraru
Food Hydrocolloids 25 (6) 1448 (2011)
DOI: 10.1016/j.foodhyd.2011.01.011
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Effects of Dairy Intake on Hyperuricemia and Gout
Nicola Dalbeth and Kate Palmano
Current Rheumatology Reports 13 (2) 132 (2011)
DOI: 10.1007/s11926-010-0160-8
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P. Schuck
182 (2011)
DOI: 10.1016/B978-0-12-374407-4.00515-X
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Determination of calcium-binding constants of caseins, phosphoserine, citrate and pyrophosphate: A modelling approach using free calcium measurement
Omar Mekmene and Frédéric Gaucheron
Food Chemistry 127 (2) 676 (2011)
DOI: 10.1016/j.foodchem.2010.12.121
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Mesoscale crystallization of calcium phosphate nanostructures in protein (casein) micelles
Surachai Thachepan, Mei Li and Stephen Mann
Nanoscale 2 (11) 2400 (2010)
DOI: 10.1039/c0nr00158a
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Modelling ion composition in simulated milk ultrafiltrate (SMUF) II. Influence of pH, ionic strength and polyphosphates
R. Gao, F.E.D. van Halsema, E.J.M. Temminghoff, et al.
Food Chemistry 122 (3) 710 (2010)
DOI: 10.1016/j.foodchem.2010.03.038
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Consequences of Interference of Milk with Chemoattractants for Enzyme-Linked Immunosorbent Assay Quantifications
P. Rainard
Clinical and Vaccine Immunology 17 (5) 848 (2010)
DOI: 10.1128/CVI.00447-09
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αS1-casein, which is essential for efficient ER-to-Golgi casein transport, is also present in a tightly membrane-associated form
Annabelle Le Parc, Joëlle Leonil and Eric Chanat
BMC Cell Biology 11 (1) (2010)
DOI: 10.1186/1471-2121-11-65
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Distribution and mobility of phosphates and sodium ions in cheese by solid-state 31
P and double-quantum filtered 23
Na NMR spectroscopy
Mallory Gobet, Corinne Rondeau-Mouro, Solange Buchin, et al.
Magnetic Resonance in Chemistry 48 (4) 297 (2010)
DOI: 10.1002/mrc.2576
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Effects of Added Minerals (Calcium, Phosphate, and Citrate) on the Molecular Structure of Skim Milk as Investigated by Mid-Infrared and Synchronous Fluorescence Spectroscopies Coupled with Chemometrics
Tahar Boubellouta, Virginie Galtier and Éric Dufour
Applied Spectroscopy 63 (10) 1134 (2009)
DOI: 10.1366/000370209789553282
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C.D. Hunt and F.H. Nielsen
391 (2009)
DOI: 10.1007/978-0-387-84865-5_10
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Alternative Milk Beverages
Jennifer Tarantola and Lesley Wujastyk
Journal of Renal Nutrition 19 (2) e1 (2009)
DOI: 10.1053/j.jrn.2008.12.002
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Genetic and nongenetic variation in concentration of selenium, calcium, potassium, zinc, magnesium, and phosphorus in milk of Dutch Holstein-Friesian cows
K.J.E. van Hulzen, R.C. Sprong, R. van der Meer and J.A.M. van Arendonk
Journal of Dairy Science 92 (11) 5754 (2009)
DOI: 10.3168/jds.2009-2406
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Jacob Zabicky
(2009)
DOI: 10.1002/9780470682531.pat0406
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Influence of feeding flavouring-appetizing substances on activity of cows in an automatic milking system
Andrea Summer, Piero Franceschi, Massimo Malacarne, et al.
Italian Journal of Animal Science 8 (sup2) 435 (2009)
DOI: 10.4081/ijas.2009.s2.435
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Calcium-binding capacity of organic and inorganic ortho- and polyphosphates
Esther De Kort, Marcel Minor, Thom Snoeren, Toon Van Hooijdonk and Erik Van Der Linden
Dairy Science and Technology 89 (3-4) 283 (2009)
DOI: 10.1051/dst/2009008
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Handbook of Dairy Foods Analysis
Handbook of Dairy Foods Analysis 561 (2009)
DOI: 10.1201/9781420046328-33
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Isolation of caseins from whey proteins by microfiltration modifying the mineral balance in skim milk
A. Hernández and F.M. Harte
Journal of Dairy Science 92 (11) 5357 (2009)
DOI: 10.3168/jds.2009-2335
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Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering
C.M. Beliciu and C.I. Moraru
Journal of Dairy Science 92 (5) 1829 (2009)
DOI: 10.3168/jds.2008-1467
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Advanced Dairy Chemistry
J.A. Lucey and D.S. Horne
Advanced Dairy Chemistry 351 (2009)
DOI: 10.1007/978-0-387-84865-5_9
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Probing the interaction between recombinant human myelin basic protein and caseins using surface plasmon resonance and diffusing wave spectroscopy
Medhat A. Al-Ghobashy, Aurelie Cucheval, Martin A. K. Williams, Götz Laible and David R. K. Harding
Journal of Molecular Recognition n/a (2009)
DOI: 10.1002/jmr.991
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Simultaneous determination of free calcium, magnesium, sodium and potassium ion concentrations in simulated milk ultrafiltrate and reconstituted skim milk using the Donnan Membrane Technique
R. Gao, E.J.M. Temminghoff, H.P. van Leeuwen, et al.
International Dairy Journal 19 (8) 431 (2009)
DOI: 10.1016/j.idairyj.2009.03.007
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Structural Changes of Casein Micelles in a Calcium Gradient Film
Ronald Gebhardt, Manfred Burghammer, Christian Riekel, Stephan Volkher Roth and Peter Müller-Buschbaum
Macromolecular Bioscience 8 (4) 347 (2008)
DOI: 10.1002/mabi.200700203
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Factors affecting the freezing point stability of milk from individual cows
M. Henno, M. Ots, I. Jõudu, T. Kaart and O. Kärt
International Dairy Journal 18 (2) 210 (2008)
DOI: 10.1016/j.idairyj.2007.08.006
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Ultra-High Pressure Homogenization-Induced Changes in Skim Milk: Impact on Acid Coagulation Properties
Mar Serra, Antonio J Trujillo, Pamela D Jaramillo, Buenaventura Guamis and Victoria Ferragut*
Journal of Dairy Research 75 (1) 69 (2008)
DOI: 10.1017/S0022029907003032
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Heat treatment of cream affects the physicochemical properties of sweet buttermilk
Jean-Yves Gassi, Marie-Hélène Famelart and Christelle Lopez
Dairy Science and Technology 88 (3) 369 (2008)
DOI: 10.1051/dst:2008006
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Magnesium Absorption by Lactating Dairy Cows on a Grass Silage-Based Diet Supplied with Different Potassium and Magnesium Levels
K. Holtenius, C. Kronqvist, E. Briland and R. Spörndly
Journal of Dairy Science 91 (2) 743 (2008)
DOI: 10.3168/jds.2007-0309
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Effect of Calcium on the Physical Properties of Stirred Probiotic Yogurt
L. Ramasubramanian, C. Restuccia and H.C. Deeth
Journal of Dairy Science 91 (11) 4164 (2008)
DOI: 10.3168/jds.2008-1354
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A peptide derived from human bactericidal/permeability-increasing protein (BPI) exerts bactericidal activity against Gram-negative bacterial isolates obtained from clinical cases of bovine mastitis
Annapoorani Chockalingam, Cindy E. McKinney, Manuela Rinaldi, Dante S. Zarlenga and Douglas D. Bannerman
Veterinary Microbiology 125 (1-2) 80 (2007)
DOI: 10.1016/j.vetmic.2007.05.004
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Solubilized Micellar Calcium Induced Low Methoxyl-Pectin Aggregation During Milk Acidification
F.M. Harte, C. Montes, M. Adams and M.F. San Martin-Gonzalez
Journal of Dairy Science 90 (6) 2705 (2007)
DOI: 10.3168/jds.2006-629
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Antimicrobial activity of bovine bactericidal permeability–increasing protein–derived peptides against gram-negative bacteria isolated from the milk of cows with clinical mastitis
Annapoorani Chockalingam, Dante S. Zarlenga and Douglas D. Bannerman
American Journal of Veterinary Research 68 (11) 1151 (2007)
DOI: 10.2460/ajvr.68.11.1151
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Effects of Ultra-High Pressure Homogenization on the Cheese-Making Properties of Milk
A. Zamora, V. Ferragut, P.D. Jaramillo, B. Guamis and A.J. Trujillo
Journal of Dairy Science 90 (1) 13 (2007)
DOI: 10.3168/jds.S0022-0302(07)72604-8
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Ca and P in buffalo milk: curd yield and milk clotting parameters
B. Ariota, G. Campanile, A. Potena, et al.
Italian Journal of Animal Science 6 (sup1) 497 (2007)
DOI: 10.4081/ijas.2007.1s.497
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Effect of Trisodium Citrate on Rheological and Physical Properties and Microstructure of Yogurt
T. Ozcan-Yilsay, W.-J. Lee, D. Horne and J.A. Lucey
Journal of Dairy Science 90 (4) 1644 (2007)
DOI: 10.3168/jds.2006-538
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Method Validation for the Determination of Lead in Raw Cow's Milk Electrothermal Atomic Absorption Spectrometry
Deniz Yurtsever Sarica and Ali Rehber Türker
Annali di Chimica 97 (10) 983 (2007)
DOI: 10.1002/adic.200790100
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Antioxidant Mechanism of Milk Mineral—High-Affinity Iron Binding
K. Allen and D. Cornforth
Journal of Food Science 72 (1) C078 (2007)
DOI: 10.1111/j.1750-3841.2006.00199.x
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Cheese pH, Protein Concentration, and Formation of Calcium Lactate Crystals
S. Agarwal, J.R. Powers, B.G. Swanson, S. Chen and S. Clark
Journal of Dairy Science 89 (11) 4144 (2006)
DOI: 10.3168/jds.S0022-0302(06)72459-6
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