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Cited article:

The effect of concentrated buttermilk on cheese milk rennet-induced coagulation and rheological properties at various buttermilk to skim milk ratios

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Effect of reverse osmosis and ultra-high-pressure homogenization on the composition and microstructure of sweet buttermilk

L. Krebs, Y. Pouliot, A. Doyen, K. Venema and G. Brisson
Journal of Dairy Science 106 (3) 1596 (2023)

Valorization of Concentrated Dairy White Wastewater by Reverse Osmosis in Model Cheese Production

Sabine Alalam, Julien Chamberland, Alexia Gravel, Véronique Perreault, Michel Britten, Yves Pouliot, Steve Labrie and Alain Doyen
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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)

Improving rennet coagulation and cheesemaking properties of reverse osmosis skim milk concentrates by pH adjustment

Iris Dussault-Chouinard, Michel Britten and Yves Pouliot
International Dairy Journal 95 6 (2019)

Use of 31P NMR and FTIR to investigate key milk mineral equilibria and their interactions with micellar casein during heat treatment

Mattia Boiani, Mark Fenelon, Richard J. FitzGerald and Phil M. Kelly
International Dairy Journal 81 12 (2018)

Calcium phosphate precipitation during concentration by vacuum evaporation of milk ultrafiltrate and microfiltrate

Gaëlle Tanguy, Farzana Siddique, Eric Beaucher, Anne-Cécile Santellani, Pierre Schuck and Frédéric Gaucheron
LWT - Food Science and Technology 69 554 (2016)

Changes in Functional Properties of Milk Protein Powders: Effects of Vacuum Concentration and Drying

Pierre Schuck, Cécile le Floch-Fouere and Romain Jeantet
Drying Technology 31 (13-14) 1578 (2013)

Evaporative concentration of skimmed milk: Effect on casein micelle hydration, composition, and size

Dylan Z. Liu, David E. Dunstan and Gregory J.O. Martin
Food Chemistry 134 (3) 1446 (2012)

Effect of milk solids concentration on the pH, soluble calcium and soluble phosphate levels of milk during heating

Skelte G. Anema
Dairy Science and Technology 89 (5) 501 (2009)

Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture

D.J. Oldfield, M.W. Taylor and H. Singh
International Dairy Journal 15 (5) 501 (2005)