Formation of Aldehyde and Ketone Compounds during Production and Storage of Milk Powder

Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures

(2010) Marie-Laure Vignolles et al.   Dairy Science & Technology

Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurisation and their correlation to sensory analysis

(2010) ANNI B HOUGAARD et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Oxidative stability of UHT milk as influenced by fatty acid composition and packaging

(2009) K. Smet et al.   INTERNATIONAL DAIRY JOURNAL

Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder

(2009) M.A. Lloyd et al.   JOURNAL OF DAIRY SCIENCE

Flavor Variability and Flavor Stability of U.S.-Produced Whole Milk Powder

(2009) M.A. Lloyd et al.   JOURNAL OF FOOD SCIENCE

Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria

(2008) K.E. Almeida et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of antioxidant capacity and aroma quality of breast milk

(2008) Wende Li et al.   NUTRITION

A change in antioxidative capacity as a measure of onset to oxidation in pasteurized milk

(2007) K. Smet et al.   INTERNATIONAL DAIRY JOURNAL