Related references
Note: Only part of the references are listed.Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese
Marcello Alinovi et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)
Ultrasonication retains more milk fat globule membrane proteins compared to equivalent shear-homogenization
Yaowei Liu et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)
Stability of fat globules in UHT milk during proteolysis by the AprX protease from Pseudomonas fluorescens and by plasmin
Chunyue Zhang et al.
JOURNAL OF DAIRY SCIENCE (2020)
Factors affecting the creaming of human milk
F. Meng et al.
INTERNATIONAL DAIRY JOURNAL (2020)
Disulfide bond formation is not crucial for the heat -induced interaction between ?-lactoglobulin and milk fat globule membrane proteins
Steffen F. Hansen et al.
JOURNAL OF DAIRY SCIENCE (2020)
Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk
Alline Artigiani Lima Tribst et al.
INTERNATIONAL DAIRY JOURNAL (2019)
Evaluation of Mycobacterium avium subsp. paratuberculosis survival during the manufacturing process of Italian raw milk hard cheeses (Parmigiano Reggiano and Grana Padano)
G. Cammi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review
Skelte G. Anema
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Thermal effects on IgM-milk fat globule-mediated agglutination
Steffen F. Hansen et al.
JOURNAL OF DAIRY RESEARCH (2019)
Effect of temperature on the microstructure of fat globules and the immunoglobulin-mediated interactions between fat and bacteria in natural raw milk creaming
P. D'Incecco et al.
JOURNAL OF DAIRY SCIENCE (2018)
Influence of Homogenization and Thermal Processing on the Gastrointestinal Fate of Bovine Milk Fat: In Vitro Digestion Study
Li Liang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk
Outi E. Maekinen et al.
FOOD CHEMISTRY (2015)
The effect of immunoglobulins and somatic cells on the gravity separation of fat, bacteria, and spores in pasteurized whole milk
S. R. Geer et al.
JOURNAL OF DAIRY SCIENCE (2014)
Direct and Accelerated Characterization of Formulation Stability
D. Lerche et al.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2011)
Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods
P. Juliano et al.
ULTRASONICS SONOCHEMISTRY (2011)
Lipoprotein lipase and lipolysis in milk
HC Deeth
INTERNATIONAL DAIRY JOURNAL (2006)
Modeling of particle size distribution of sonicated coconut milk emulsion: Effect of emulsifiers and sonication time
S Jena et al.
FOOD RESEARCH INTERNATIONAL (2006)
Mineral and casein equilibria in milk: effects of added salts and calcium-chelating agents
P Udabage et al.
JOURNAL OF DAIRY RESEARCH (2000)
Gravity separation of raw bovine milk: Fat globule size distribution and fat content of milk fractions
Y Ma et al.
JOURNAL OF DAIRY SCIENCE (2000)