| Nutrient density and nutritional value of milk and plant-based milk alternatives |
26 |
| Comparison of bovine milk fat and vegetable fat for infant formula: Implications for infant health |
16 |
| Biological activities and peptidomic profile of in vitro-digested cow, camel, goat and sheep milk |
13 |
| Processing of high-protein yoghurt - A review |
13 |
| Identification of milk fraud using laser-induced breakdown spectroscopy (LIBS) |
12 |
| The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage |
11 |
| Rapid detection of Salmonella in milk by biofunctionalised magnetic nanoparticle cluster sensor based on nuclear magnetic resonance |
11 |
| Perspectives on casein interactions |
11 |
| Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria |
11 |
| Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment |
11 |
| 16S rDNA high-throughput sequencing and MALDI-TOF MS are complementary when studying psychrotrophic bacterial diversity of raw cows' milk |
11 |
| Lactoferrin as a nutraceutical protein from milk, an overview |
10 |
| Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer |
10 |
| Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking |
10 |
| Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening |
9 |
| Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival |
9 |
| Sedimentation in UHT milk |
8 |
| Effect of free cysteine on the denaturation and aggregation of holo alpha-lactalbumin |
8 |
| Fractionation of casein micelles and minor proteins by microfiltration in diafiltration mode. Study of the transmission and yield of the immunoglobulins IgG, IgA and IgM |
8 |
| Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey |
8 |
| Donkey and human milk: Insights into their compositional similarities |
8 |
| Effects of spray drying process conditions on the quality properties of microencapsulated cream powder |
8 |
| Effect of fermentation-produced camel chymosin on quality of Crescenza cheese |
8 |
| Colostrum immunoglobulins: Processing, preservation and application aspects |
8 |
| Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331 |
8 |
| Exopolysaccharide produced by Weissella confusa: Chemical characterisation, rheology and bioactivity |
8 |
| Microbiota of milk powders and the heat resistance and spoilage potential of aerobic spore-forming bacteria |
7 |
| Detection of lactose in products with low lactose content |
7 |
| Release of beta-casomorphin-7 from bovine milk of different beta-casein variants after ex vivo gastrointestinal digestion |
7 |
| Influence of substrate concentration on the extent of protein enzymatic hydrolysis |
7 |
| Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese |
7 |
| Effect of early lactation stage on goat colostrum: Assessment of lipid and oligosaccharide compounds |
7 |
| Amplicon and shotgun metagenomic sequencing indicates that microbial ecosystems present in cheese brines reflect environmental inoculation during the cheese production process |
7 |
| Impact of high-intensity ultrasound duration and intensity on the structural properties of whipped cream |
7 |
| Microbiological and biochemical characteristics of Kashkaval cheese produced using pasteurised or raw milk |
7 |
| Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk |
7 |
| Zinc supplementation of dairy cows: Effects on chemical composition, nutritional quality and volatile profile of Giuncata cheese |
7 |
| Protein profile of dairy products: Simultaneous quantification of twenty bovine milk proteins |
6 |
| Proteolysis in Danish blue cheese during ripening |
6 |
| Maillard reaction progress in UHT milk during storage at different temperature levels and cycles |
6 |
| Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk |
6 |
| Proteolytic side-activity of lactase preparations |
6 |
| Impact of pasteurization method and fat on milk: Relationships among rheological, tribological, and astringency behaviors |
6 |
| Effect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts |
6 |
| Raman spectroscopy based characterization of desi ghee obtained from buffalo and cow milk |
6 |
| Anti-Listeria monocytogenes effect of bacteriocin-incorporated agar edible coatings applied on cheese |
6 |
| Formation of conjugated linoleic acid by a Lactobacillus plantarum strain isolated from an artisanal cheese: Evaluation in miniature cheeses |
6 |
| Effect of whey protein addition and pH on the acid gelation of heated skim milk |
6 |
| An improved method for the purification of milk oligosaccharides by graphitised carbon-solid phase extraction |
5 |
| Milk composition, but not cheese properties, are impaired the day after transhumance to alpine pastures |
5 |
