Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review

Rheology and Microstructures of Rennet Gels From Differently Heated Goat Milk

(2020) Zorana Miloradovic et al.   Foods

The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review

(2020) Elahe Abedi et al.   Food Science & Nutrition

The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality

(2018) Kevany Soodam et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Processing of high-protein yoghurt - A review

(2018) Camilla Elise Jørgensen et al.   INTERNATIONAL DAIRY JOURNAL

High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening

(2017) Zorana Miloradovic et al.   INTERNATIONAL DAIRY JOURNAL

Hydration of casein micelles and caseinates: Implications for casein micelle structure

(2017) Thom Huppertz et al.   INTERNATIONAL DAIRY JOURNAL

Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological properties

(2017) Véronique Perreault et al.   JOURNAL OF DAIRY SCIENCE

The effect of heat treatment of caprine milk on the composition of cheese whey

(2016) Zorana N. Miloradovic et al.   INTERNATIONAL DAIRY JOURNAL

Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate

(2016) X. Luo et al.   JOURNAL OF DAIRY SCIENCE

Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

(2015) Jay Shankar Singh Yadav et al.   BIOTECHNOLOGY ADVANCES

Serum Protein Aggregates in the High-Heated Milk and Their Gelation Properties in Rennet-Induced Milk Gel

(2015) Yanhua Li et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Stability of Whey Proteins during Thermal Processing: A Review

(2014) Heni B. Wijayanti et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Heat-induced changes in the properties of modified skim milks with different casein to whey protein ratios

(2014) Mandeep Jeswan Singh et al.   JOURNAL OF DAIRY RESEARCH

The effect of pre-denatured whey proteins on the textural and micro-structural properties of model processed cheese spreads

(2013) Siew Kim Lee et al.   INTERNATIONAL DAIRY JOURNAL

The effect of adding whey protein particles as inert filler on thermophysical properties of fat-reduced semihard cheese type Gouda

(2013) Philipp Schenkel et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Influence of micellar calcium and phosphorus on rennet coagulation properties of cows milk

(2013) Massimo Malacarne et al.   JOURNAL OF DAIRY RESEARCH

Functionality of Milk Powders and Milk-Based Powders for End Use Applications-A Review

(2012) Anup Sharma et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Interaction between Casein Micelles and Whey Protein/κ-Casein Complexes during Renneting of Heat-Treated Reconstituted Skim Milk Powder and Casein Micelle/Serum Mixtures

(2011) Prashanti Kethireddipalli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein interactions in heat-treated milk and effect on rennet coagulation

(2010) Prashanti Kethireddipalli et al.   INTERNATIONAL DAIRY JOURNAL

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

Adjustment of vat milk treatment to optimize whey protein transfer into semi-hard cheese: A case study

(2010) Cora Chromik et al.   JOURNAL OF FOOD ENGINEERING

Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review

(2009) Laurence Donato et al.   Dairy Science & Technology

Pre-treatment methods of Edam cheese milk. Effect on the whey composition

(2009) Marko Outinen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of zeta potential and size of caseins as precursors of fouling deposit on limiting and critical fluxes in spiral ultrafiltration of modified skim milks

(2008) Habib Bouzid et al.   JOURNAL OF MEMBRANE SCIENCE