The measurement and significance of ionic calcium in milk - A review

Effects of stabiliser addition and in-container sterilisation on selected properties of milk related to casein micelle stability

(2010) A. Tsioulpas et al.   FOOD CHEMISTRY

Effects of different calcium salts on properties of milk related to heat stability

(2010) ESEREOSA D OMOARUKHE et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk

(2010) Jayani Chandrapala et al.   JOURNAL OF DAIRY RESEARCH

Measurement of ionic calcium, pH, and soluble divalent cations in milk at high temperature

(2010) N. On-Nom et al.   JOURNAL OF DAIRY SCIENCE

Changes in milk composition and processing properties during the spring flush period

(2009) Helen Grimley et al.   Dairy Science & Technology

The effect of free Ca2+ on the heat stability and other characteristics of low-heat skim milk powder

(2009) Marianthi Faka et al.   INTERNATIONAL DAIRY JOURNAL

Diffusing-wave spectroscopy investigation of heated reconstituted skim milks containing calcium chloride

(2008) I.R. McKinnon et al.   FOOD HYDROCOLLOIDS

Influence of added calcium chloride on the heat stability of unconcentrated and concentrated bovine milk

(2008) KATJA SIEVANEN et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effects of phosphates and citrates on sediment formation in UHT goats' milk

(2008) Theodora Boumpa et al.   JOURNAL OF DAIRY RESEARCH