Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by Crossref.
Rolls, B. A.
and
Porter, J. W. G.
1973.
Some effects of processing and storage on the nutritive value of milk and milk products.
Proceedings of the Nutrition Society,
Vol. 32,
Issue. 1,
p.
9.
BURTON, H.
1977.
SUBJECT:THE REVIEW OF UHT TREATMENT AND ASEPTIC PACKAGING IN THE DAIRY INDUSTRY.
International Journal of Dairy Technology,
Vol. 30,
Issue. 3,
p.
135.
Skudder, Paul J.
Thomas, Elmer L.
Pavey, John A.
and
Perkin, Allen G.
1981.
Effects of adding potassium iodate to milk before UHT treatment: I. Reduction in the amount of deposit on the heated surfaces.
Journal of Dairy Research,
Vol. 48,
Issue. 1,
p.
99.
RAMSEY, J. A.
and
SWARTZEL, K. R.
1984.
Effect of Ultra High Temperature Processing and Storage Conditions on Rates of Sedimentation and Fat Separation of Aseptically Packaged Milk.
Journal of Food Science,
Vol. 49,
Issue. 1,
p.
257.
Burton, Harold
1984.
Reviews of the progress of Dairy Science: The bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100–150 °C.
Journal of Dairy Research,
Vol. 51,
Issue. 2,
p.
341.
Manji, Bashir
and
Kakuda, Yukio
1988.
The Role of Protein Denaturation, Extent of Proteolysis, and Storage Temperature on the Mechanism of Age Gelation in a Model System.
Journal of Dairy Science,
Vol. 71,
Issue. 6,
p.
1455.
Lewis, M. J.
1994.
Robinson: Modern Dairy Technology.
p.
1.
Burton, H.
1994.
Ultra-High-Temperature Processing of Milk and Milk Products.
p.
254.
Celestino, Ernani L.
Iyer, Mani
and
Roginski, Hubert
1997.
Reconstituted UHT-treated milk: Effects of raw milk, powder quality and storage conditions of UHT milk on its physico-hemical attributes and flavour.
International Dairy Journal,
Vol. 7,
Issue. 2-3,
p.
129.
Boumpa, Theodora
Tsioulpas, Alexandros
Grandison, Alistair S
and
Lewis, Mike J
2008.
Effects of phosphates and citrates on sediment formation in UHT goats' milk.
Journal of Dairy Research,
Vol. 75,
Issue. 2,
p.
160.
Rioux, Laurie-Eve
and
Turgeon, Sylvie L.
2012.
The Ratio of Casein to Whey Protein Impacts Yogurt Digestion In Vitro.
Food Digestion,
Vol. 3,
Issue. 1-3,
p.
25.
Deeth, Hilton
and
Lewis, Mike
2016.
Advanced Dairy Chemistry.
p.
247.
2017.
High Temperature Processing of Milk and Milk Products.
p.
261.
2017.
High Temperature Processing of Milk and Milk Products.
p.
177.
Gaur, Vikas
Schalk, Jos
and
Anema, Skelte G.
2018.
Sedimentation in UHT milk.
International Dairy Journal,
Vol. 78,
Issue. ,
p.
92.
Anema, Skelte G.
2019.
Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review.
Comprehensive Reviews in Food Science and Food Safety,
Vol. 18,
Issue. 1,
p.
140.
Deeth, Hilton C.
2020.
Milk Proteins.
p.
385.
Horstman, Astrid M.H.
Ganzevles, Renate A.
Kudla, Urszula
Kardinaal, Alwine F.M.
van den Borne, Joost J.G.C.
and
Huppertz, Thom
2021.
Postprandial blood amino acid concentrations in older adults after consumption of dairy products: The role of the dairy matrix.
International Dairy Journal,
Vol. 113,
Issue. ,
p.
104890.
Zheng, Yangyi
2023.
Changes in the physiochemical, flavor and stability of whey protein solutions during UHT processing and storage: a review.
Food Science of Animal Products,
Vol. 1,
Issue. 1,
p.
9240006.