Free Access
Issue |
Lait
Volume 85, Number 4-5, July-October 2005
2nd International Symposium on Spray Drying of Milk Products
|
|
---|---|---|
Page(s) | 369 - 381 | |
DOI | https://doi.org/10.1051/lait:2005011 | |
Published online | 24 June 2005 |
References of Lait 85 369-381
- Augustin M.A., Clarke P.T., Effects of added salts on the heat stability of recombined concentrated milk, J. Dairy Res. 57 (1990) 213-226.
- Augustin M.A., Clarke P.T., Calcium ion activities of cooled and aged reconstituted recombined milks, J. Dairy Res. 58 (1991) 219-229.
- Augustin M.A., Williams R.P.W., Nutritional mineral fortification of milk, Patent application WO 01/72135, 2001.
- Augustin M.A., Williams R.P.W., Technological aspects of calcium fortification of milk and dairy products, Food Austr. 54 (2002) 131-133.
- Bringe N.A., Kinsella J.E., Forces involved in the enzymatic and acidic coagulation of casein micelles, in: Hudson B.J.F. (Ed.), Developments in Food Proteins, Vol. 5, Elsevier Applied Science, London, UK, 1987, pp. 159-194.
- Flynn A., Cashman K., Calcium, in: Hurrell R. (Ed.), The mineral fortification of foods, Leatherhead International Ltd., Surrey, UK, 1999, pp. 18-53.
- Guamis-Lopez B., Quevedo-Terre J.M., Calcium enrichment of skimmed milk given UHT treatment, Alimentaria 271 (1996) 79-82.
- Hamelijnck H.A.F., Lamers P.P.J.J., Mineral fortification of conventional foods, in: Hurrell R. (Ed.), The mineral fortification of foods, Leatherhead International Ltd., Surrey, UK, 1999, pp. 229-236.
- Hansen P.M.T., Fligner K., Process for the manufacture of a calcium fortified yoghurt with improved heat stability, Patent US 5449523, 1995.
- Harada H., Chihara S., Suginaka Y., Suido S., Kobayashi T., Process for making a calcium enriched milk, Patent US 4840814, 1989.
- Holt C., The milk salts: their secretion, concentrations and physical chemistry, in: Fox P.F. (Ed.), Developments in dairy chemistry, Vol. 3, Elsevier Applied Science, London, England, 1985, pp. 143-181.
- Holt C., Calcium phosphate nanoclusters and their applications, Patent application WO 01/44106, 2001.
- Holt C., Timmins P.A., Effington N., Leaver J., A core-shell model of calcium phosphate nanoclusters stabilised by -casein phosphopeptides, derived from sedimentation equilibrium and small-angle x-ray and neutron scattering experiments, Eur. J. Biochem. 252 (1998) 73-78 [CrossRef] [PubMed].
- Jolivet E., Niesseron L., Schwan M., Milk base enriched in calcium and its preparation, Patent US 5987892, 1999.
- Kanning M., Casella M., Olieman C., Milk and soy proteins analysis using capillary zone electrophoresis, LC-GC International 6 (1993) 701-706.
- Kinsella J.E., Whitehead D.M., Brady J., Bringe N.A., Milk proteins: relationships of structure and function, in: Fox P.F. (Ed.), Developments in Dairy Chemistry, Vol. 4: Functional Milk Proteins, Elsevier Applied Science Publishers, London, England, 1989, pp. 55-95.
- Kuntz L.A., Boning up on calcium fortification, Food Prod. Design (May 1998) 75-99.
- O'Carroll P., Calcium, a growth story, World Food Ingredients (October/November 2000) 70-80.
- Potjewijd R., Calcium fortification of milk, World of Ingredients (December 1997) 46.
- Standards Association of Australia, Methods of chemical and physical testing for the dairying industry: General methods and principles - Determination of Nitrogen - Nitrogen fractions from milk (SAA AS 2300.1.2.2), 1988.
- Standards Association of Australia, Methods of chemical and physical testing for the dairying industry: General methods and principles - Determination of Nitrogen - Reference Kjeldahl method (SAA AS 2300.1.2.1), 1991.
- Schmidt D.G., Koops J., Westerbeek D., Properties of artificial casein micelles 1. Preparation, size distribution and composition, Neth. Milk Dairy J. 31 (1977) 328-341.
- Singh H., Creamer L.K., Heat stability of milk, in: Fox P.F. (Ed.), Advanced Dairy Chemistry, Vol. 1: Proteins, Elsevier, London, UK, 1992, pp. 624-656.
- Teppema P., Brouwer F., The pH of casein, Neth. Milk Dairy J. 30 (1976) 79-94.
- Udabage P., McKinnon I.R., Augustin M.A., Mineral and casein equilibria in milk: effects of added salts and calcium chelating agents, J. Dairy Res. 67 (2000) 361-370 [CrossRef] [PubMed].
- Weaver C.M., Calcium in food fortification strategies, Int. Dairy J. 8 (1998) 443-449 [CrossRef].