Sterilization of yak milk by direct steam injection (DSI) and effects on milk quality

Comparative analysis of whey proteins in yak milk from different breeds in China using a data-independent acquisition proteomics method

(2023) Yu Gao et al.   JOURNAL OF DAIRY SCIENCE

Bioconversion of electro-activated lactose, whey and whey permeate to produce single cell protein, ethanol, aroma volatiles, organic acids and fat by Kluyveromyces marxianus

(2022) Ahasanul Karim et al.   INTERNATIONAL DAIRY JOURNAL

Direct and indirect heating of milk – A technological perspective beyond time–temperature profiles

(2021) Matthias D. Eisner   INTERNATIONAL DAIRY JOURNAL

The influence of yak casein micelle size on rennet‐induced coagulation properties

(2020) Yan Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages

(2019) Clodagh M. Kelleher et al.   Innovative Food Science & Emerging Technologies

The effect of direct and indirect heat treatment on the attributes of whey protein beverages

(2018) Clodagh M. Kelleher et al.   INTERNATIONAL DAIRY JOURNAL

Differences in proteomic profiles of milk fat globule membrane in yak and cow milk

(2017) Xiaoxi Ji et al.   FOOD CHEMISTRY

Rennet-induced coagulation properties of yak casein micelles: A comparison with cow casein micelles

(2017) Yan Zhang et al.   FOOD RESEARCH INTERNATIONAL

The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks

(2017) A.P. Lee et al.   JOURNAL OF DAIRY SCIENCE

Application of direct steam injection system to minimize browning of white radish (Raphanus sativus) broth during sterilization

(2017) Tae Hoon Ham et al.   International Journal of Agricultural and Biological Engineering

Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection

(2016) Joseph Dumpler et al.   Dairy Science & Technology

Heat-induced coagulation of concentrated skim milk heated by direct steam injection

(2016) Joseph Dumpler et al.   INTERNATIONAL DAIRY JOURNAL

Flavor and stability of milk proteins

(2016) T.J. Smith et al.   JOURNAL OF DAIRY SCIENCE

Influence of casein as a percentage of true protein and protein level on color and texture of milks containing 1 and 2% fat 1

(2016) Noriko Misawa et al.   JOURNAL OF DAIRY SCIENCE

Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula

(2016) Stéphanie Roux et al.   JOURNAL OF FOOD ENGINEERING

A high-solids steam injection process for the manufacture of powdered infant milk formula

(2013) Eoin G. Murphy et al.   Dairy Science & Technology

Determination of Lactulose and Furosine Formation in Heated Milk as a Milk Quality Indicator

(2012) Young-Hee Cho et al.   Korean Journal for Food Science of Animal Resources

A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milk

(2011) PETER CHR LORENZEN et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Thermal resistance of Bacillus stearothermophilus spores in different heating systems containing some approved food additives

(2010) M. López et al.   LETTERS IN APPLIED MICROBIOLOGY

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

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

Heat resistance ofCronobacterspecies (Enterobacter sakazakii) in milk and special feeding formula

(2009) T.M. Osaili et al.   JOURNAL OF APPLIED MICROBIOLOGY