The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Low-moisture part-skim mozzarella made from milk with varying casein contents
A.V. Swaminathan, S.K. Lillevang, S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson and J.A. Lucey Journal of Dairy Science 108(7) 6771 (2025) https://doi.org/10.3168/jds.2025-26402
Physicochemical, textural and organoleptic characteristics of costeño cheese: An autochthonous product of the Colombian Caribbean coast
Fernando A. Mendoza-Corvis, Omar A. Pérez Sierra, Alba M. Durango Villadiego, Marco T.P. Gontijo, Laís Silva Batalha and Maryoris E. Soto Lopez International Dairy Journal 160 106094 (2025) https://doi.org/10.1016/j.idairyj.2024.106094
MALDI-TOF mass spectrometry analysis of seasonal variations in culturable milk microbiota and physico-chemical properties in Poland: Implications for dairy management and quality control
High hydrostatic pressure combined with high-temperature short time pasteurization improves the quality characteristics and extends the shelf life of donkey milk
Application of bipolar membrane electrodialysis for acidification of skim milk. A comprehensive study on process performance and effects on ion-exchange membranes
Arthur Merkel, Gregor Rudolph-Schöpping, Shyam Suwal, Frank Lipnizki, Søren K. Lillevang and Lilia Ahrné Journal of Membrane Science 694 122429 (2024) https://doi.org/10.1016/j.memsci.2024.122429
The Impact of pH on Fouling and Related Physicochemical Properties of Skim Milk Concentrate during Heat Treatment Using a Laboratory-Scale Fouling Rig
Tara R. Murphy, Eoin W. Finnegan, Justyna Tarapata, Tom F. O’Callaghan and James A. O’Mahony Foods 13(19) 3100 (2024) https://doi.org/10.3390/foods13193100
Distribution of Salts in Milk and Cheese: Critical Methodological Aspects
Modelling the reaction kinetics of β-lactoglobulin and κ-casein heat-induced interactions in skim milk
Gieun Yun, Graeme Gillies, Georg Ripberger, Iman Hashemizadeh, Catherine P. Whitby and John Bronlund Journal of Food Engineering 344 111391 (2023) https://doi.org/10.1016/j.jfoodeng.2022.111391
Heat-induced changes in blends of skimmed buffalo and bovine milk
Heat treatment of milk: Effect on concentrate viscosity, powder manufacture and end-product functionality
Noel A. McCarthy, Jonathan B. Magan, Clodagh M. Kelleher, Alan L. Kelly, James A. O'Mahony and Eoin G. Murphy International Dairy Journal 128 105289 (2022) https://doi.org/10.1016/j.idairyj.2021.105289
Heat treatment of milk protein concentrates affects enzymatic coagulation properties
François Martin, Jeehyun Lee, Luisa Azevedo-Scudeller, Arnaud Paul, Guillaume Delaplace, Jennifer Burgain, Florence Rousseau, Gaëlle Tanguy, Marie-Hélène Famelart, Romain Jeantet and Cécile Le Floch-Fouéré Food Research International 162 112030 (2022) https://doi.org/10.1016/j.foodres.2022.112030
Reconstituted skim milk: effect of re-dilution after heating concentrated milk at different pH and temperatures
Photometric extinction measurements to study dissolution kinetic of skim milk powder
Frank Schulnies, Heike Teichmann, Reinhard Kohlus, Sebastian Kleinschmidt and Thomas Kleinschmidt International Dairy Journal 130 105210 (2022) https://doi.org/10.1016/j.idairyj.2021.105210
Influence of Ultra-Heat Treatment on Properties of Milk Proteins
Thummalacharla Chaitanya Krishna, Agnieszka Najda, Aarti Bains, Mansuri M. Tosif, Rafał Papliński, Magdalena Kapłan and Prince Chawla Polymers 13(18) 3164 (2021) https://doi.org/10.3390/polym13183164
Comparison of experimental setups for the production of milk concentrates and subsequent characterization
Érica Felipe Maurício, Gaëlle Tanguy, Cécile Le Floch-Fouéré, Eric Beaucher, Anne Dolivet, Antonio Fernandes de Carvalho and Ítalo Tuler Perrone LWT 151 112193 (2021) https://doi.org/10.1016/j.lwt.2021.112193
Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins
Effect of dairy unit operations on immunoglobulins, colour, rheology and microbiological characteristics of goat milk
Kanchanpally Saipriya, Gaurav Kr Deshwal, Ashish Kumar Singh, Suman Kapila and Heena Sharma International Dairy Journal 121 105118 (2021) https://doi.org/10.1016/j.idairyj.2021.105118
Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products
Giovanni Barone, Saeed Rahimi Yazdi, Søren K. Lillevang and Lilia Ahrné Comprehensive Reviews in Food Science and Food Safety 20(6) 5616 (2021) https://doi.org/10.1111/1541-4337.12844
Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives
Evaluation and validation of an inline Coriolis flowmeter to measure dynamic viscosity during laboratory and pilot-scale food processing
Archana Bista, Sean A. Hogan, Colm P. O'Donnell, John T. Tobin and Norah O'Shea Innovative Food Science & Emerging Technologies 54 211 (2019) https://doi.org/10.1016/j.ifset.2019.05.004
Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review
Heat stability of concentrated skim milk as a function of heating time and temperature on a laboratory scale – Improved methodology and kinetic relationship
Efeito da temperatura das amostras de leite na concentração de cálcio solúvel e de beta-caseína: interferência no teste de estabilidade frente ao etanol
F.F. Costa, M.A.V.P. Brito, G.N. Souza, et al. Arquivo Brasileiro de Medicina Veterinária e Zootecnia 66(2) 573 (2014) https://doi.org/10.1590/1678-41626450
Micellar calcium in acid curd cheese with different pH values, fat and protein levels
Physico-chemical properties of casein micelles in unheated skim milk concentrated by osmotic stressing: Interactions and changes in the composition of the serum phase
Influence of Cations on Growth of Thermophilic Geobacillus spp. and Anoxybacillus flavithermus in Planktonic Culture
Ben Somerton, Jon Palmer, John Brooks, Edward Smolinski, Denise Lindsay and Steve Flint Applied and Environmental Microbiology 78(7) 2477 (2012) https://doi.org/10.1128/AEM.06951-11
