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Hayes E, Wallace D, O'Donnell C, Greene D, Hennessy D, O'Shea N, Tobin JT, Fenelon MA. Trend analysis and prediction of seasonal changes in milk composition from a pasture-based dairy research herd. J Dairy Sci 2023; 106:2326-2337. [PMID: 36759275 DOI: 10.3168/jds.2021-21483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Accepted: 09/09/2022] [Indexed: 02/10/2023]
Abstract
The composition of seasonal pasture-produced milk is influenced by stage of lactation, animal genetics, and nutrition, which affects milk nutritional profile and processing characteristics. The objective was to study the effect of lactation stage (early, mid, and late lactation) and diet on milk composition in an Irish spring calving dairy research herd from 2012 to 2020 using principal component and predictive analytics. Crude protein, casein, fat, and solids increased from 2012 to 2020, whereas lactose concentration peaked in 2017, then decreased. Based on seasonal data from 2013 to 2016, forecasting models were successfully created to predict milk composition for 2017 to 2020. The diet of cows in this study is dependent upon grass growth rates across the milk production season, which in turn, are influenced by weather patterns, whereby extreme weather conditions (rainfall and temperature) were correlated with decreasing grass growth and increasing nonprotein nitrogen levels in milk. The study demonstrates a significant change in milk composition since 2012 and highlights the effect that seasonal changes such as weather and grass growth have on milk composition of pasture-based systems. The potential to forecast milk composition at different stages of lactation benefits processers by facilitating the optimization of in-process and supply logistics of dairy products.
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Affiliation(s)
- E Hayes
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61C996; School of Biosystems and Food Engineering, University College Dublin, Ireland, D04V1W8
| | - D Wallace
- School of Computer Science, University College Dublin, Ireland, D04V1W8
| | - C O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Ireland, D04V1W8
| | - D Greene
- School of Computer Science, University College Dublin, Ireland, D04V1W8
| | - D Hennessy
- Teagasc Animal and Grassland Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61C996
| | - N O'Shea
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61C996
| | - J T Tobin
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61C996
| | - M A Fenelon
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61C996; School of Biosystems and Food Engineering, University College Dublin, Ireland, D04V1W8.
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Dumpler J, Huppertz T, Kulozik U. Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives. J Dairy Sci 2020; 103:10986-11007. [PMID: 33041027 DOI: 10.3168/jds.2020-18605] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Accepted: 07/27/2020] [Indexed: 12/31/2022]
Abstract
The ability of milk and concentrated milk to withstand a defined heat treatment without noticeable changes such as flocculation of protein is commonly denoted as heat stability. A heat treatment that exceeds the heat stability limit of milk or concentrated milk, which has a much lower heat stability, may result in undesired changes, such as separation of milk fat, grittiness, sediment formation, and phase separation. Most laboratory-scale batch heating methods were developed in the early 20th century to simulate commercial sterilization, and these methods have since been standardized. Heat stability studies have been motivated by different objectives during that time, addressing different processing issues and targets in the framework of available technology, legislation, and consumer demand. Although milk hygiene has improved during the last couple of decades, rendering milk less sensitive to coagulation, different standard methods suffered from poor comparability of results, even when comparing results for the same milk sample, indicating that unknown procedural steps affect heat stability. The prediction of heat stability of concentrated milk from the heat stability results of the corresponding unconcentrated milk for rapid quality testing purposes has been difficult, mainly due to different experimental conditions. The objective of this study is to review literature on heat stability, starting from studies in the early 20th century, to summarize the vast number of studies on compositional aspects of milk affecting heat stability, and to lead the way to the most recent work related to compositional changes in concentrates produced by membrane concentration and fractionation, respectively. Particular attention is paid to early and most recent developments and findings, such as the application of kinetic models to predict and limit protein aggregation to assess and describe heat stability as a temperature-time-total milk solids continuum.
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Affiliation(s)
- Joseph Dumpler
- Department of Food Science, Cornell University, Ithaca, NY 14853.
| | - Thom Huppertz
- FrieslandCampina, Stationsplein 4, 3818 LE Amersfoort, The Netherlands; Food Quality and Design, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising-Weihenstephan, Germany
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Meena GS, Singh AK, Borad S, Panjagari NR. Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered retentate. Journal of Food Science and Technology 2016; 53:3960-3968. [PMID: 28035151 DOI: 10.1007/s13197-016-2388-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/16/2016] [Accepted: 10/20/2016] [Indexed: 10/20/2022]
Abstract
Ultrafiltration (UF) of skimmed milk altered the composition of UF retentate and decreased the heat stability. Heat stability further reduced upon its subsequent homogenization or diafiltration. Poor heat stability of UF retentate restricts its processing at elevated temperatures. Therefore, this study was aimed to investigate the effect of protein concentration, homogenization and addition of stabilizing salts on the heat stability and rheological properties of UF retentates. Changes in the heat stability of fivefold homogenized UF retentate (5× HUFR) was studied in the pH range of 6.1-7.0. Disodium phosphate and trisodium citrate significantly increased the heat coagulation time (HCT) from 1.45 min (pH 6.41) to 120 min (at pH 6.5, 6.6, 7.0) and 80 min (pH 6.6), respectively. Significant reduction in ζ-potential of UF retentates was observed with an increase in calcium and reduction in pH during UF process. Rheological behaviour of retentates above threefold concentration exhibited Herschel-Bulkley behavior with linear increase in flow behavior index (n). Changes in the viscosity of the homogenized retentates were measured at the respective pH of maximum heat stability as a function of temperature (20-80 °C). Promising approaches that might improve the heat stability, solubility and other functional properties of protein rich powders have been discussed in this article.
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Affiliation(s)
- Ganga Sahay Meena
- By-Products Lab, Dairy Technology Department, ICAR-National Dairy Research Institute, Room No: 145, Karnal, Haryana 132001 India
| | - Ashish Kumar Singh
- By-Products Lab, Dairy Technology Department, ICAR-National Dairy Research Institute, Room No: 145, Karnal, Haryana 132001 India
| | - Sanket Borad
- By-Products Lab, Dairy Technology Department, ICAR-National Dairy Research Institute, Room No: 145, Karnal, Haryana 132001 India
| | - Narender Raju Panjagari
- By-Products Lab, Dairy Technology Department, ICAR-National Dairy Research Institute, Room No: 145, Karnal, Haryana 132001 India
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Dumpler J, Kulozik U. Heat stability of concentrated skim milk as a function of heating time and temperature on a laboratory scale – Improved methodology and kinetic relationship. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.05.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Lin MJ, Grandison A, Lewis M. Partitioning of calcium and magnesium (total divalent cations) during membrane filtration of milk. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.10.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Abstract
The effects of a bovine whey peptide product enriched in proline (wPRP) on the solubility of milk proteins were tested under ambient conditions or following heat treatment at 75 and 100 °C, for 1 and 15 min, followed by post-incubation storage at either ambient temperature or 4 °C for up to 7 d. wPRP promoted solubilisation of milk proteins in a concentration-dependent manner without heat treatment and also after heat treatment at 75 and 100 °C, and the effect was enhanced after storage under either ambient or refrigerated storage conditions. Interactions of wPRP and milk proteins were monitored by particle size analysis and tryptic digestion and specifically linked with solubilisation of αS1 casein (αS1-Cn), which supported observed changes in milk protein solubility. The results suggested that wPRP preferably prevented or reversed physical versus covalent protein aggregation, with the relaxation of hydrophobic interactions at 4 °C providing an additive effect. This application of wPRP represents a novel approach to stabilisation of dairy proteins following thermal processing with industrial usefulness yet to be explored.
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Abstract
SUMMARYUrea stabilizes milk to heat only in the presence of a carbonyl compound, such as a reducing sugar. Low molecular weight carbonyl compounds can increase stability in the absence of urea whereas larger molecules, e.g. hexoses and reducing disaccharides, cannot. However, the efficacy of all carbonyl compounds is increased considerably in the presence of urea. Aldehydes and ketones of similar molecular weights appear to be equally effective stabilizers. The optimum concentration of lactose in milk for stability was approximately 1% irrespective of urea concentration within the range 5–20 mM. However, modifying the lactose content of concentrated milks (approximately 8.5% protein) had little effect on heat stability.
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Effect of seasonal variation, urea addition and ultrafiltration on the heat stability of skim-milk powder. J DAIRY RES 2009. [DOI: 10.1017/s0022029900022196] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
SUMMARYThe heat stability of skim-milk powder varied throughout the season, but was highest during the period April–August. Addition of urea increased heat coagulation times during March–August, but the extent of increase was dependent upon urea addition either before or after preheating for 30 min at 90 °C during manufacture. During March–June, higher heat stabilities were recorded when urea was added after preheating, while in July–August urea added before preheating was more effective. Partial ultrafiltration before dehydration decreased the heat stability of reconstituted milks due to a loss of natural urea in the permeate together with a disruption in the salt balance.
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Abstract
SummaryPowders were prepared from whole and skim-milk using reverse osmosis (RO) as a first stage followed by either evaporation and spray drying or spray drying alone. They were compared with powders made by the conventional method of evaporation and spray drying. Measurements were made of powder solubility, free fat content, whey protein denaturation, vitamin content, powder morphology and bacterial count. The free fat contents of powders prepared from whole milk concentrated by RO were high; otherwise, there were no significant differences in the properties of powders made from milks concentrated initially by RO and those prepared by conventional evaporation. The results indicate that it is feasible to use RO for the manufacture of skim-milk powder and for dried whole milk production where higher free fat levels are not detrimental.
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The effect of preheat temperature and urea addition on the seasonal variation in the heat stability of skim-milk powder. J DAIRY RES 2009. [DOI: 10.1017/s0022029900022299] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
SUMMARYThe manufacture of skim-milk powder with heat stable characteristics was investigated commercially during the course of 8 trials carried out over a 12-month period. Skim-milk was preheated to temperatures ranging from 110 to 130 °C with a 2-min holding time prior to evaporation and drying. The effect of added urea was also examined during each trial run. Heat coagulation times at 120 °C were determined upon reconstitution of the powders to 20% total solids. From February to April the heat stability of the skim-milk powders increased, with the more heat stable samples being obtained at the higher preheating temperatures. Addition of urea increased the heat stability, particularly so in those milks which had been preheated to 130 °C. The presence of added urea during preheating was not found to be necessary as an equal effect on heat stability was observed when urea was introduced at the concentrate stage before drying. Later in the season optimum heat coagulation times were obtained by maintaining preheating temperatures at 118–120 °C.
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Abstract
SUMMARYWhen urea is added to concentrated skim-milk (22·5% total solids) no increase in heat stability is observed. However, a similar addition of urea to concentrate stabilized with aldehyde brought about a significant further increase in heat stability. Urea can further stabilize concentrated skim-milk only when aldehyde addition has brought about a change in coagulation mechanism from the normal 2-stage process to a single-stage coagulation. These results can be related to the 2 coagulation mechanisms observed in unconcentrated milks.
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13
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Influence of sulphydryl group interactions on the heat stability of homogenized concentrated milk. J DAIRY RES 2009. [DOI: 10.1017/s002202990002313x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
SUMMABYThe heat stability of homogenized concentrated milk was found to be more susceptible than that of unhomogenized concentrated milk to changes in the ratio of β-lactoglobulin to κ-casein which were deliberately designed to alter the extent of disulphide-linked complex formation during heating. When sulphydryl group interactions were prevented by the addition to the milk before homogenization of blocking or oxidizing agents, homogenization did not change the heat stability of subsequently concentrated milk.
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Abstract
SummarySkim milk samples from 126 Friesian and 147 Jersey cows in eight commercial herds were preheated at 85 °C for 30 min and concentrated to 200 g l−1total solids. A heat coagulation time–pH curve was determined at 120 °C for each treated sample. Heat coagulation times ranged from 1 to 50 min at the non-adjusted pH and 1 to 60 min at the pH of maximum stability. The following statistically significant effects were found. Maximum heat stability was affected by genetic variants of κ-casein (B > AB > A;P< 0·001) and β-lactoglobulin (B, AB>A;P< 0·05) whereas natural heat stability was affected only by κ-casein genetic variants (B > AB > A;P< 0·001). Maximum and natural heat stability were corre-lated positively with β-casein and κ-casein concentrations and were negatively correlated with αs1-casein and β-lactoglobulin concentrations. Milk from Jersey cows had greater maximum and natural heat stability than milk from Friesian cows. Differences were found between herds within breed for natural heat stability, but not for maximum heat stability. Maximum heat stability declined with age of the cow. The heat stability of skim milk samples taken from 40 Jersey cows in one of the herds was determined at 140 °C. A considerable variation was found in the coagulation time–pH curves. There was a difference in natural heat stability between κ-casein variants (B > AB;P< 0°05). Natural and maximum heat stability were correlated positively with urea concentration. No relationship was found between the heat stability of preheated concentrated skim milk and the heat stability of the original skim milk. The pH of skim milk samples was associated with αs1-casein genetic variant, age of cow, stage of lactation and concentration of γ-casein.
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Abstract
SUMMARYAn examination has been made of the heat stability characteristics of skim-milk concentrate prepared by ultrafiltration (UF). Concentrate prepared by UF was found to be more stable than that prepared by conventional evaporation. In contrast to conventional concentrate, the heat stability of UF concentrate was not appreciably affected by forewarming or addition of permitted stabilizers, but the effect of addition of urea was generally the same for both UF and conventional concentrates; an increase in heat stability was obtained if the milk total solids level was less than 14%. As with conventional concentrate, addition of simple aldehydes induced large increases in the heat stability of UF concentrate. It is suggested that a novel range of sterile milk products could be prepared from UF concentrates. Because of the high protein and low lactose contents of these concentrates, the products might be nutritionally more attractive than those prepared from conventional concentrates.
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Abstract
SummaryThe effect of homogenization on the heat stability characteristics of milk was examined. The heat stability of homogenized milk, as determined by the time taken for protein clots to form when heated at 140 °C, was reduced with increasing pressure in the range 3·5–34·5 MPa. The heat stability of homogenized milks was greater for samples obtained in the summer months than for those obtained in the winter. The general destabilizing effect of homogenization could be partly offset by 2-stage homogenization (20·7 MPa followed by 3·5 MPa), addition of phosphate stabilizers (0·08% w/v) or homogenization at a high temperature (65 °C). Whilst homogenized and unhomogenized milks reacted similarly to the addition of Ca, phosphate stabilizers, sulphydryl-blocking and oxidizing agents, the effects of season, addition of urea or formaldehyde were different for homogenized milk.
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Prediction of the heat stability of full-cream evaporated milk from laboratory observations of coagulation time. J DAIRY RES 2009. [DOI: 10.1017/s0022029900032970] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Abstract
SUMMARYThe theory of branching processes is used to derive a simple kinetic model for the heat-induced coagulation of a type A milk. Coagulation time-pH profiles and N depletion curves for the overall reaction can be fitted with the model, and most of the major properties for a milk exhibiting a type-A behaviour can be accounted for. Possible reactions for the heat-induced coagulation are also discussed in relation to the model.
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Influence of concentration of milk solids on the dissociation of micellar κ-casein on heating reconstituted milk at 120°C. J DAIRY RES 2009. [DOI: 10.1017/s0022029900033549] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
SummarySkim milks were prepared from skim milk powder at several concentrations between 10 and 25% total solids and portions were pH-adjusted to between pH 6·3 and 7·1 and heated at 120°C. After ultracentrifugation (88000 g for 90 min), the supernatants were analysed using gel electrophoresis to determine the concentrations of β-lactoglobulin, α-lactalbumin and κ-casein. The dissociation of κ-casein from the micelles was dependent on both the pH and the total solids content of milk before heating. Both higher pH (in the range 6·5–7·l) and higher concentration increased the extent of dissociation. A further series of samples were heated for 2–11 min at 120°C at pH 6·55. κ-Casein dissociation increased with concentration and with heating time. It was concluded that as the milk increased in concentration, the pH at which micellar κ-casein dissociated on heating was lowered.
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Abstract
SummaryThe effect of 15 amides and related compounds on the heat stability of milk was investigated; of these urea, biuret, triuret, methyl urea and ethyl urea had a similar stabilizing effect. These 5 compounds reacted with lysine to form a ninhydrin-positive compound, possibly homocitrulline, and with lactose produced Maillard-type browning, but some of the other compounds studied were also capable of participating in one or both of these reactions. The only effect which the 5 stabilizing amides had in common and which the other compounds did not share was a significant pH-buffering capacity in synthetic systems and in milk. It is suggested that urea exercises its stabilizing influence in milk principally through its ability to buffer the pH of the system during heating.
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Studies on the heat stability of milk: II. Association and dissociation of particles and the effect of added urea. J DAIRY RES 2009. [DOI: 10.1017/s0022029900025188] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
SummaryThe sizes of the casein particles in milk heated at 130°C were measured as functions of heating time and of initial pH. The effect of adding 10 mM-urea to the milks was also studied. Turbidities of the milks before and after dispersing the caseinate particles in 8 m-urea/EDTA/β-mercaptoethanol were measured, the latter measurement giving an indication of the extent of covalent cross-linking. Urea was found to modify the behaviour of the milk: diameters of the caseinate particles were considerably altered, and the extent of covalent cross-linking was diminished. These results agree with the observation that more protein is solubilized from the casein micelles when urea is present, indicating that a competitive reaction scheme involving cross-linking in opposition to micellar dissociation may be responsible for the ultimate precipitation of milk by heat.
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Heat stability of recombined concentrated milk: changes in calcium activity and pH on sterilization. J DAIRY RES 2009. [DOI: 10.1017/s0022029900033513] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
SummaryRecombined concentrated milks (18% SNF, 8% fat) at their natural pH and at pH values in the range 6·28–6·68, made with powders subjected to different preheat conditions (high heat (85°C, 30 min), indirect UHT (120°C, 2 min) and direct UHT (120°C, 2 min)), were sterilized at 120°C for 13 min. The heat stabilities of recombined concentrated milks were dependent on preheat treatment. Ca2+ activity and pH of sterilized recombined concentrated milks, measured l h after sterilization, were lower than those of corresponding unsterilized recombined concentrated milks. The magnitude of the decreases in Ca2+ activity and pH induced on sterilization were dependent on the pH of the unsterilized recombined concentrated milk but were not markedly influenced by the type of preheat treatment applied during powder manufacture. The results suggest that differences in heat stability of high heat, indirect UHT and direct UHT powders are unlikely to be due to Ca2+ activity.
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MUIR DD, BANKS W, GOLIGHTLY SHEILAJ, SWEETSUR AWM. Preparation and properties of a new generation of in-can sterilized skim-milk based concentrates. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1984.tb00361.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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BANKS W, MUIR DD, WILSON AGNESG. Extension of the shelf life of cream-based liqueurs at high ambient temperatures. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1981.tb01856.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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MUIR DD, SWEETSUR AWM. Optimization of the heat stability of protein-rich concentrates prepared by ultrafiltration of skim-milk. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1984.tb00349.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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27
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SWEETSUR AWM, MUIR DD. Properties of concentrates containing milk protein and non-milk carbohydrates. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1980.tb00972.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Anema SG, Klostermeyer H. ζ-Potentials of casein micelles from reconstituted skim milk heated at 120 °C. Int Dairy J 1996. [DOI: 10.1016/0958-6946(95)00070-4] [Citation(s) in RCA: 62] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Rattray W, Jelen P. Thermal stability of skim milk with protein content standardized by the addition of ultrafiltration permeates. Int Dairy J 1996. [DOI: 10.1016/0958-6946(94)00057-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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32
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33
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Pouliot Y, Boulet M. Seasonal Variations in the Heat Stability of Concentrated Milk: Effect of Added Phosphates and pH Adjustment. J Dairy Sci 1991. [DOI: 10.3168/jds.s0022-0302(91)78268-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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34
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SINGH HARJINDER, CREAMER LAWRENCEK. Aggregation and Dissociation of Milk Protein Complexes in Heated Reconstituted Concentrated Skim Milks. J Food Sci 1991. [DOI: 10.1111/j.1365-2621.1991.tb08019.x] [Citation(s) in RCA: 41] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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35
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36
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SWEETSUR AWM, MUIR DD. Effect of fat incorporation on properties of sterile concentrates prepared by ultrafiltration of skimmed milk. INT J DAIRY TECHNOL 1985. [DOI: 10.1111/j.1471-0307.1985.tb00566.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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37
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38
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39
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Hardy EE, Donald Muir D, Maurice Sweetsur A, West IG. Changes of Calcium Phosphate Partition and Heat Stability During Manufacture of Sterilized Concentrated Milk. J Dairy Sci 1984. [DOI: 10.3168/jds.s0022-0302(84)81490-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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40
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Muir DD, Banks JM, Powell AK, Sweetsur AW. Milk composition--manufacturing properties. Proc Nutr Soc 1983; 42:385-97. [PMID: 6361768 DOI: 10.1079/pns19830046] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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41
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SWEETSUR AWM, MUIR DD. Natural variation in heat stability of concentrated milk before and after homogenization. INT J DAIRY TECHNOL 1982. [DOI: 10.1111/j.1471-0307.1982.tb02204.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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42
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43
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Sweetsur AWM, Muir DD. The use of permitted additives and heat‐treatment to optimize the heat‐stability of skim milk and concentrated skim milk. INT J DAIRY TECHNOL 1980. [DOI: 10.1111/j.1471-0307.1980.tb00003.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - D. D. Muir
- The Hannah Research InstituteAyrScotlandKA6 5HL
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