{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,1]],"date-time":"2026-11-01T11:02:59Z","timestamp":1793530979659,"version":"4.5.0"},"reference-count":160,"publisher":"American Dairy Science Association","issue":"12","license":[{"start":{"date-parts":[[2020,12,1]],"date-time":"2020-12-01T00:00:00Z","timestamp":1606780800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2021,12,1]],"date-time":"2021-12-01T00:00:00Z","timestamp":1638316800000},"content-version":"vor","delay-in-days":365,"URL":"http:\/\/www.elsevier.com\/open-access\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Dairy Science"],"published-print":{"date-parts":[[2020,12]]},"DOI":"10.3168\/jds.2020-18605","type":"journal-article","created":{"date-parts":[[2020,10,9]],"date-time":"2020-10-09T05:15:42Z","timestamp":1602220542000},"page":"10986-11007","source":"Crossref","is-referenced-by-count":91,"title":["Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives"],"prefix":"10.3168","volume":"103","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7877-2479","authenticated-orcid":false,"given":"Joseph","family":"Dumpler","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4142-9359","authenticated-orcid":false,"given":"Thom","family":"Huppertz","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9598-9242","authenticated-orcid":false,"given":"Ulrich","family":"Kulozik","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1747","reference":[{"key":"10.3168\/jds.2020-18605_bib1","doi-asserted-by":"crossref","first-page":"349","DOI":"10.1017\/S0022029911000409","article-title":"Changes in the calcium cluster distribution of ultrafiltered and diafiltered fresh skim milk as observed by Small Angle Neutron Scattering","volume":"78","author":"Alexander","year":"2011","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib2","doi-asserted-by":"crossref","first-page":"2299","DOI":"10.1021\/jf970909+","article-title":"Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120\u00b0C","volume":"46","author":"Anema","year":"1998","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2020-18605_bib3","doi-asserted-by":"crossref","first-page":"501","DOI":"10.1051\/dst\/2009026","article-title":"Effect of milk solids concentration on the pH, soluble calcium and soluble phosphate levels of milk during heating","volume":"89","author":"Anema","year":"2009","journal-title":"Dairy Sci. Technol."},{"key":"10.3168\/jds.2020-18605_bib4","doi-asserted-by":"crossref","first-page":"1108","DOI":"10.1021\/jf960507m","article-title":"Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100 \u00b0C","volume":"45","author":"Anema","year":"1997","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2020-18605_bib5","doi-asserted-by":"crossref","first-page":"335","DOI":"10.1006\/fstl.2000.0665","article-title":"Further studies on the heat-induced, pH-dependent dissociation of casein from the micelles in reconstituted skim milk","volume":"33","author":"Anema","year":"2000","journal-title":"Lebensm. Wiss. Technol."},{"key":"10.3168\/jds.2020-18605_bib6","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1017\/S0022029902005903","article-title":"Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size","volume":"70","author":"Anema","year":"2003","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib7","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1017\/S0022029900026820","article-title":"Effects of added salts on the heat stability of recombined concentrated milk","volume":"57","author":"Augustin","year":"1990","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib8","doi-asserted-by":"crossref","first-page":"20","DOI":"10.3168\/jds.S0022-0302(62)89320-5","article-title":"Dephosphorization of casein by heat treatment. II. In skimmilks","volume":"45","author":"Belec","year":"1962","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib9","doi-asserted-by":"crossref","first-page":"579","DOI":"10.3168\/jds.S0022-0302(43)92757-2","article-title":"Relationships between high temperature forewarming and the color and heat stability of evaporated milks of different solids content","volume":"26","author":"Bell","year":"1943","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib10","doi-asserted-by":"crossref","first-page":"160","DOI":"10.1017\/S0022029908003166","article-title":"Effects of phosphates and citrates on sediment formation in UHT goats' milk","volume":"75","author":"Boumpa","year":"2008","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib11","doi-asserted-by":"crossref","first-page":"489","DOI":"10.1111\/1471-0307.12357","article-title":"Kinetic description of heat-induced cross-linking reactions of whey protein-free casein solutions","volume":"69","author":"Bulca","year":"2016","journal-title":"Int. J. Dairy Technol."},{"key":"10.3168\/jds.2020-18605_bib12","doi-asserted-by":"crossref","first-page":"1245","DOI":"10.3168\/jds.S0022-0302(71)86015-0","article-title":"Gelation of concentrated skimmilk: Electron microscopic study","volume":"54","author":"Carroll","year":"1971","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib13","doi-asserted-by":"crossref","first-page":"227","DOI":"10.1016\/j.foodchem.2015.02.072","article-title":"Effect of seasonal variation on some physical properties and heat stability of milk subjected to ultra-high temperature and in-container sterilisation","volume":"181","author":"Chen","year":"2015","journal-title":"Food Chem."},{"key":"10.3168\/jds.2020-18605_bib14","doi-asserted-by":"crossref","first-page":"364","DOI":"10.1111\/1471-0307.12609","article-title":"Comparison of heat stability of cow's milk subjected to ultra-high temperature and in-container sterilisation","volume":"72","author":"Chen","year":"2019","journal-title":"Int. J. Dairy Technol."},{"key":"10.3168\/jds.2020-18605_bib15","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1017\/S0022029902005897","article-title":"Kinetics of hydroxymethylfurfural, lactulose and furosine formation in milk with different fat content","volume":"70","author":"Claeys","year":"2003","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib16","doi-asserted-by":"crossref","first-page":"421","DOI":"10.3168\/jds.S0022-0302(46)92498-8","article-title":"Heat coagulation of milk","volume":"29","author":"Cole","year":"1946","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib17","doi-asserted-by":"crossref","first-page":"4772","DOI":"10.3168\/jds.2018-15943","article-title":"Invited review: Understanding the behavior of caseins in milk concentrates","volume":"102","author":"Corredig","year":"2019","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib18","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/j.idairyj.2015.05.009","article-title":"Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions","volume":"50","author":"Crowley","year":"2015","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib19","doi-asserted-by":"crossref","first-page":"72","DOI":"10.1016\/j.idairyj.2018.01.005","article-title":"Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures","volume":"81","author":"Crowley","year":"2018","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib20","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1016\/j.jfoodeng.2014.09.033","article-title":"Rehydration characteristics of milk protein concentrate powders","volume":"149","author":"Crowley","year":"2015","journal-title":"J. Food Eng."},{"key":"10.3168\/jds.2020-18605_bib21","doi-asserted-by":"crossref","first-page":"104","DOI":"10.1016\/j.idairyj.2014.03.005","article-title":"Heat stability of reconstituted milk protein concentrate powders","volume":"37","author":"Crowley","year":"2014","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib22","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1017\/S0022029900025176","article-title":"Studies on the heat stability of milk: I. Behaviour of divalent cations and phosphate in milks heated in a stainless steel system","volume":"54","author":"Dalgleish","year":"1987","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib23","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1017\/S0022029900025188","article-title":"Studies on the heat stability of milk: II. Association and dissociation of particles and the effect of added urea","volume":"54","author":"Dalgleish","year":"1987","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib24","doi-asserted-by":"crossref","first-page":"258","DOI":"10.1111\/j.1365-2621.1988.tb10223.x","article-title":"Reaction kinetics of the denaturation of whey proteins in milk","volume":"53","author":"Dannenberg","year":"1988","journal-title":"J. Food Sci."},{"key":"10.3168\/jds.2020-18605_bib25","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1017\/S0022029900011730","article-title":"The stability of milk protein to heat: I. Subjective measurement of heat stability of milk","volume":"33","author":"Davies","year":"1966","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib26","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1017\/S0022029900011742","article-title":"The stability of milk protein to heat: II. Effect on heat stability of ageing milk at different temperatures","volume":"33","author":"Davies","year":"1966","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib27","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1016\/j.idairyj.2012.03.014","article-title":"Effect of calcium chelators on heat coagulation and heat-induced changes of concentrated micellar casein solutions: The role of calcium-ion activity and micellar integrity","volume":"26","author":"de Kort","year":"2012","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib28","first-page":"25","article-title":"The Klaro-Graph: a new instrument for measuring the viscosity, density and heat stability of milk and milk concentrates at temperatures up to 140\u00b0C","volume":"19","author":"de Wit","year":"1986","journal-title":"Voedingsmiddelentechnologie"},{"key":"10.3168\/jds.2020-18605_bib29","series-title":"Heat Stability of Concentrated Milk Systems: Kinetics of the Dissociation and Aggregation in High Heated Concentrated Milk Systems","author":"Dumpler","year":"2018"},{"key":"10.3168\/jds.2020-18605_bib30","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1016\/j.idairyj.2016.12.009","article-title":"Milk ultrafiltrate analysis by ion chromatography and calcium activity for SMUF preparation for different scientific purposes and prediction of its supersaturation","volume":"68","author":"Dumpler","year":"2017","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib31","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/j.idairyj.2015.05.005","article-title":"Heat stability of concentrated skim milk as a function of heating time and temperature on a laboratory scale \u2013 Improved methodology and kinetic relationship","volume":"49","author":"Dumpler","year":"2015","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib32","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1016\/j.idairyj.2016.03.009","article-title":"Heat-induced coagulation of concentrated skim milk heated by direct steam injection","volume":"59","author":"Dumpler","year":"2016","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib33","doi-asserted-by":"crossref","first-page":"601","DOI":"10.1111\/1471-0307.12501","article-title":"Modelling of heat stability and heat-induced aggregation of casein micelles in concentrated skim milk using a Weibullian model","volume":"71","author":"Dumpler","year":"2018","journal-title":"Int. J. Dairy Technol."},{"key":"10.3168\/jds.2020-18605_bib34","doi-asserted-by":"crossref","first-page":"807","DOI":"10.1007\/s13594-016-0304-3","article-title":"Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection","volume":"96","author":"Dumpler","year":"2017","journal-title":"Dairy Sci. Technol."},{"key":"10.3168\/jds.2020-18605_bib35","doi-asserted-by":"crossref","first-page":"386","DOI":"10.1016\/j.idairyj.2008.12.006","article-title":"The effect of free Ca2+ on the heat stability and other characteristics of low-heat skim milk powder","volume":"19","author":"Faka","year":"2009","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib36","first-page":"121","article-title":"Notes on the method for determining the heat stability of skim milk powder","volume":"25","author":"Farrell","year":"1970","journal-title":"Aust. J. Dairy Technol."},{"key":"10.3168\/jds.2020-18605_bib37","first-page":"638","article-title":"HMF values in heat treated and stored milk","volume":"41","author":"Fink","year":"1986","journal-title":"Milchwissenschaft"},{"key":"10.3168\/jds.2020-18605_bib38","doi-asserted-by":"crossref","first-page":"325","DOI":"10.1017\/S0022029900023591","article-title":"An automatic method for measuring the heat coagulation time of milk powder solutions","volume":"51","author":"Foissy","year":"1984","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib39","doi-asserted-by":"crossref","first-page":"2127","DOI":"10.3168\/jds.S0022-0302(81)82819-6","article-title":"Heat-induced changes in milk preceding coagulation","volume":"64","author":"Fox","year":"1981","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib40","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1017\/S0022029900016332","article-title":"Heat stability of milk: Influence of denaturable proteins and detergents on pH sensitivity","volume":"45","author":"Fox","year":"1978","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib41","doi-asserted-by":"crossref","first-page":"149","DOI":"10.1017\/S0022029900016320","article-title":"Heat stability of milk: Influence of dilution and dialysis against water","volume":"45","author":"Fox","year":"1978","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib42","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1017\/S0022029900016344","article-title":"Heat stability of milk: Influence of \u03ba-casein hydrolysis","volume":"45","author":"Fox","year":"1978","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib43","doi-asserted-by":"crossref","first-page":"427","DOI":"10.1017\/S0022029900015466","article-title":"Heat stability of milk: Influence of colloidal calcium phosphate and \u03b2-lactoglobulin","volume":"42","author":"Fox","year":"1975","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib44","series-title":"Dairy Chemistry and Biochemistry","first-page":"345","article-title":"Heat-induced changes in milk","author":"Fox","year":"2015"},{"key":"10.3168\/jds.2020-18605_bib45","doi-asserted-by":"crossref","first-page":"947","DOI":"10.1016\/0022-0248(89)90128-0","article-title":"Calcium phosphate precipitation in the 60\u201380\u00b0C range","volume":"94","author":"Fr\u00e8che","year":"1989","journal-title":"J. Cryst. Growth"},{"key":"10.3168\/jds.2020-18605_bib46","doi-asserted-by":"crossref","first-page":"473","DOI":"10.1051\/rnd:2005030","article-title":"The minerals of milk","volume":"45","author":"Gaucheron","year":"2005","journal-title":"Reprod. Nutr. Dev."},{"key":"10.3168\/jds.2020-18605_bib47","doi-asserted-by":"crossref","first-page":"503","DOI":"10.1007\/s00249-006-0058-6","article-title":"Size distribution of pressure-decomposed casein micelles studied by dynamic light scattering and AFM","volume":"35","author":"Gebhardt","year":"2006","journal-title":"Eur. Biophys. J."},{"key":"10.3168\/jds.2020-18605_bib48","doi-asserted-by":"crossref","first-page":"2349","DOI":"10.1021\/jp107622d","article-title":"Structure and stabilizing interactions of casein micelles probed by high-pressure light scattering and FTIR","volume":"115","author":"Gebhardt","year":"2011","journal-title":"J. Phys. Chem. B"},{"key":"10.3168\/jds.2020-18605_bib49","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.idairyj.2017.01.004","article-title":"Predicting sediment formation in ultra high temperature-treated whole and skim milk using attenuated total reflectance-Fourier transform infrared spectroscopy","volume":"74","author":"Grewal","year":"2017","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib50","doi-asserted-by":"crossref","first-page":"97","DOI":"10.1111\/j.1365-2621.1985.tb01908.x","article-title":"Heat stability of concentrated milk: Enhancement of initial heat stability by incorporation of food grade lecithin","volume":"20","author":"Hardy","year":"1985","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.3168\/jds.2020-18605_bib51","series-title":"Heat Treatments & Alternative Methods","first-page":"290","article-title":"Irreversible crosslinking of casein during storage of UHT-treated skim milk","author":"Henle","year":"1996"},{"key":"10.3168\/jds.2020-18605_bib52","first-page":"307","article-title":"UHT-Erhitzen von Nanofiltrations-Milchkonzentraten","volume":"49","author":"Hinrichs","year":"1998","journal-title":"Deutsche Milchwirtschaft"},{"key":"10.3168\/jds.2020-18605_bib53","doi-asserted-by":"crossref","first-page":"556","DOI":"10.3168\/jds.S0022-0302(23)94119-6","article-title":"The relationships of concentration and time to the temperature of coagulation of evaporated skim and whole milk","volume":"6","author":"Holm","year":"1923","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib54","doi-asserted-by":"crossref","first-page":"331","DOI":"10.3168\/jds.S0022-0302(32)93421-3","article-title":"The heat coagulation of milk: 1.\u2013Variations in the compositions, heat stability, and other tests of milks from cows during the course of a lactation period","volume":"15","author":"Holm","year":"1932","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib55","series-title":"Heat-Induced Changes in Milk \u2013 International Dairy Federation Special Issue 9501","article-title":"Effect of heating and cooling on the milk salts and their interaction with casein","author":"Holt","year":"1995"},{"key":"10.3168\/jds.2020-18605_bib56","doi-asserted-by":"crossref","first-page":"6127","DOI":"10.3168\/jds.2013-6831","article-title":"Invited review: Caseins and the casein micelle: Their biological functions, structures, and behavior in foods","volume":"96","author":"Holt","year":"2013","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib57","first-page":"85","article-title":"The hairy casein micelle: Evolution of the concept and its implications for dairy technology","volume":"50","author":"Holt","year":"1996","journal-title":"Neth. Milk Dairy J."},{"key":"10.3168\/jds.2020-18605_bib58","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1017\/S0022029900016186","article-title":"The heat stability of milk and concentrated milk containing added aldehydes and sugars","volume":"45","author":"Holt","year":"1978","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib59","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1017\/S0022029900016356","article-title":"Seasonal changes in the heat stability of milk from creamery silos in south-west Scotland","volume":"45","author":"Holt","year":"1978","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib60","doi-asserted-by":"crossref","first-page":"2683","DOI":"10.1039\/FT9938902683","article-title":"Caseins as rheomorphic proteins: Interpretation of primary and secondary structures of the \u03b1S1-, \u03b2- and \u03ba-caseins","volume":"89","author":"Holt","year":"1993","journal-title":"J. Chem. Soc. Faraday Trans."},{"key":"10.3168\/jds.2020-18605_bib61","doi-asserted-by":"crossref","first-page":"3613","DOI":"10.3168\/jds.S0022-0302(90)79064-9","article-title":"Alcohol and heat stability of milk protein","volume":"73","author":"Horne","year":"1990","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib62","first-page":"60","article-title":"Ueber die Nachdickung und Gelierung UHT-sterilisierter ungezuckerter Milchkonzentrate bei der Lagerung","volume":"59","author":"Hostettler","year":"1968","journal-title":"Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene"},{"key":"10.3168\/jds.2020-18605_bib63","series-title":"Advanced Dairy Chemistry: Volume 1A: Proteins: Basic Aspects","first-page":"135","article-title":"Chemistry of the caseins","author":"Huppertz","year":"2013"},{"key":"10.3168\/jds.2020-18605_bib64","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1016\/j.idairyj.2013.10.014","article-title":"Heat stability of transglutaminase-treated milk","volume":"38","author":"Huppertz","year":"2014","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib65","series-title":"Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects","first-page":"179","article-title":"Heat stability of milk","author":"Huppertz","year":"2016"},{"key":"10.3168\/jds.2020-18605_bib66","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1016\/S0958-6946(03)00170-5","article-title":"Heat and ethanol stabilities of high-pressure-treated bovine milk","volume":"14","author":"Huppertz","year":"2004","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib67","first-page":"132","article-title":"Comparison of a klarograph and oil-bath methods for the measurement of the heat stability of reconstituted milks","volume":"14","author":"Kelly","year":"1990","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.3168\/jds.2020-18605_bib68","first-page":"1646","article-title":"Technologischer Stand der H-Milch-Herstellung","volume":"50","author":"Kessler","year":"1975","journal-title":"Deutsche Molkerei-Zeitung"},{"key":"10.3168\/jds.2020-18605_bib69","first-page":"129","article-title":"Objective evaluation of UHT-milk-heating by standardization of bacteriological and chemical effects","volume":"36","author":"Kessler","year":"1981","journal-title":"Milchwissenschaft"},{"key":"10.3168\/jds.2020-18605_bib70","first-page":"26","article-title":"An objective method for determination of heat stability of milk powders","volume":"43","author":"Kieseker","year":"1988","journal-title":"Aust. J. Dairy Technol."},{"key":"10.3168\/jds.2020-18605_bib71","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1111\/j.1471-0307.1987.tb02834.x","article-title":"Comparison of the An Bord Bainne method, the Australian Standard method and an automatic procedure for determining the heat-coagulation time of 20% reconstituted milk","volume":"40","author":"Kneifel","year":"1987","journal-title":"Int. J. Dairy Technol."},{"key":"10.3168\/jds.2020-18605_bib72","doi-asserted-by":"crossref","first-page":"3121","DOI":"10.3168\/jds.S0022-0302(05)72994-5","article-title":"Determination of the heat stability profiles of concentrated milk and milk ingredients using high resolution ultrasonic spectroscopy","volume":"88","author":"Lehmann","year":"2005","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib73","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1007\/s13594-014-0177-2","article-title":"A review of the biology of calcium phosphate sequestration with special reference to milk","volume":"95","author":"Lenton","year":"2015","journal-title":"Dairy Sci. Technol."},{"key":"10.3168\/jds.2020-18605_bib74","first-page":"197","article-title":"Ionic calcium and pH as predictors of stability of milk to UHT processing","volume":"66","author":"Lewis","year":"2011","journal-title":"Milchwissenschaft"},{"key":"10.3168\/jds.2020-18605_bib75","doi-asserted-by":"crossref","first-page":"220","DOI":"10.1016\/j.idairyj.2016.06.010","article-title":"Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics","volume":"61","author":"Lin","year":"2016","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib76","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.idairyj.2018.08.010","article-title":"Structural changes of milk proteins during heating of concentrated skim milk determined using FTIR","volume":"89","author":"Markoska","year":"2019","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib77","doi-asserted-by":"crossref","first-page":"24","DOI":"10.3389\/fnut.2018.00024","article-title":"Perspective of micro process engineering for thermal food treatment","volume":"5","author":"Mathys","year":"2018","journal-title":"Front. Nutr."},{"key":"10.3168\/jds.2020-18605_bib78","doi-asserted-by":"crossref","first-page":"507","DOI":"10.1017\/S0022029900028430","article-title":"Heat stability of homogenized milk: Role of interfacial protein","volume":"61","author":"McCrae","year":"1994","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib79","first-page":"427","article-title":"Effect of urea on heat-induced changes in milk","volume":"50","author":"Metwalli","year":"1996","journal-title":"Neth. Milk Dairy J."},{"key":"10.3168\/jds.2020-18605_bib80","first-page":"335","article-title":"Effect of urea on heat coagulation of milk","volume":"50","author":"Metwalli","year":"1996","journal-title":"Neth. Milk Dairy J."},{"key":"10.3168\/jds.2020-18605_bib81","doi-asserted-by":"crossref","first-page":"405","DOI":"10.3168\/jds.S0022-0302(40)95542-4","article-title":"The coagulation temperature of milk as affected by pH, salts, evaporation and previous heat treatment","volume":"23","author":"Miller","year":"1940","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib82","doi-asserted-by":"crossref","first-page":"310","DOI":"10.4315\/0362-028X-58.3.310","article-title":"New methodologies for kinetic study of 5-(Hydroxymethyl)-furfural formation and reactive lysine blockage in heat-treated milk and model systems","volume":"58","author":"Morales","year":"1995","journal-title":"J. Food Prot."},{"key":"10.3168\/jds.2020-18605_bib83","doi-asserted-by":"crossref","first-page":"267","DOI":"10.1017\/S002202990001582X","article-title":"Heat stability of forewarmed milks: Influence of \u03ba-casein, serum proteins and divalent cations","volume":"43","author":"Morrissey","year":"1976","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib84","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1111\/j.1471-0307.1984.tb00520.x","article-title":"UHT-sterilized milk concentrate: A review of practical methods of production","volume":"37","author":"Muir","year":"1984","journal-title":"Int. J. Dairy Technol."},{"key":"10.3168\/jds.2020-18605_bib85","doi-asserted-by":"crossref","first-page":"291","DOI":"10.1016\/0020-711X(85)90203-4","article-title":"Heat stability of milk and concentrated milk","volume":"17","author":"Muir","year":"1985","journal-title":"Int. J. Biochem."},{"key":"10.3168\/jds.2020-18605_bib86","doi-asserted-by":"crossref","first-page":"495","DOI":"10.1017\/S0022029900016083","article-title":"The influence of naturally occurring levels of urea on the heat stability of bulk milk","volume":"43","author":"Muir","year":"1976","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib87","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1017\/S0022029900016174","article-title":"The effect of concentration on heat stability of skim-milk","volume":"45","author":"Muir","year":"1978","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib88","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1111\/j.1365-2621.1984.tb00349.x","article-title":"Optimization of the heat stability of protein-rich concentrates prepared by ultrafiltration of skim-milk","volume":"19","author":"Muir","year":"1984","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.3168\/jds.2020-18605_bib89","doi-asserted-by":"crossref","first-page":"381","DOI":"10.1017\/S0022029900017350","article-title":"The synergic effect of urea and aldehydes on the heat stability of concentrated skim-milk","volume":"46","author":"Muir","year":"1979","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib90","doi-asserted-by":"crossref","first-page":"387","DOI":"10.1017\/S0022029900017374","article-title":"Studies on the induction of heat stability in evaporated milk by preheating: Effects of milk concentration, homogenization and whey proteins","volume":"46","author":"Newstead","year":"1979","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib91","first-page":"29","article-title":"Effects of whey protein concentration and heat treatment on the heat stability of concentrated and unconcentrated milk","volume":"12","author":"Newstead","year":"1977","journal-title":"N. Z. J. Dairy Sci. Technol."},{"key":"10.3168\/jds.2020-18605_bib92","first-page":"193","article-title":"The heat stability of concentrated skim milk","volume":"45","author":"Nieuwenhuijse","year":"1991","journal-title":"Neth. Milk Dairy J."},{"key":"10.3168\/jds.2020-18605_bib93","first-page":"387","article-title":"Calcium and phosphate partitions during the manfacture of sterilized concentrated milk and their relations to the heat stability","volume":"42","author":"Nieuwenhuijse","year":"1988","journal-title":"Neth. Milk Dairy J."},{"key":"10.3168\/jds.2020-18605_bib94","first-page":"45","article-title":"Kinetic aspects of the heat induced coagulation of concentrated skim milk","volume":"46","author":"Nieuwenhuijse","year":"1992","journal-title":"Neth. Milk Dairy J."},{"key":"10.3168\/jds.2020-18605_bib95","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1016\/S0308-8146(98)00248-9","article-title":"Effect of extracts of oak (Quercus petraea) bark, oak leaves, aloe vera (Curacao aloe), coconut shell and wine on the colloidal stability of milk and concentrated milk","volume":"66","author":"O'Connell","year":"1999","journal-title":"Food Chem."},{"key":"10.3168\/jds.2020-18605_bib96","doi-asserted-by":"crossref","first-page":"523","DOI":"10.1016\/S0958-6946(99)00124-7","article-title":"Proposed mechanism for the effect of polyphenols on the heat stability of milk","volume":"9","author":"O'Connell","year":"1999","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib97","doi-asserted-by":"crossref","first-page":"378","DOI":"10.3168\/jds.S0022-0302(00)74892-2","article-title":"The two-stage coagulation of milk proteins in the minimum of the heat coagulation time-pH profile of milk: Effect of casein micelle size","volume":"83","author":"O'Connell","year":"2000","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib98","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1017\/S0022029900004556","article-title":"Effect of \u03b2-lactoglobulin and precipitation of calcium phosphate on the thermal coagulation of milk","volume":"68","author":"O'Connell","year":"2001","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib99","series-title":"Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B","first-page":"879","article-title":"Heat-induced coagulation of milk","author":"O'Connell","year":"2003"},{"key":"10.3168\/jds.2020-18605_bib100","doi-asserted-by":"crossref","first-page":"4424","DOI":"10.1021\/jf001479h","article-title":"Mechanism for the ethanol-dependent heat-induced dissociation of casein micelles","volume":"49","author":"O'Connell","year":"2001","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2020-18605_bib101","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3168\/jds.S0022-0302(02)74045-9","article-title":"Effect of transglutaminase on the heat stability of milk: A possible mechanism","volume":"85","author":"O'Sullivan","year":"2002","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib102","doi-asserted-by":"crossref","first-page":"1331","DOI":"10.3168\/jds.S0022-0302(01)70162-2","article-title":"Short communication: Influence of transglutaminase on the heat stability of milk","volume":"84","author":"O'Sullivan","year":"2001","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib103","doi-asserted-by":"crossref","first-page":"504","DOI":"10.1111\/j.1471-0307.2010.00613.x","article-title":"Effects of different calcium salts on properties of milk related to heat stability","volume":"63","author":"Omoarukhe","year":"2010","journal-title":"Int. J. Dairy Technol."},{"key":"10.3168\/jds.2020-18605_bib104","doi-asserted-by":"crossref","first-page":"515","DOI":"10.3168\/jds.2009-2634","article-title":"Measurement of ionic calcium, pH, and soluble divalent cations in milk at high temperature","volume":"93","author":"On-Nom","year":"2010","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib105","doi-asserted-by":"crossref","first-page":"1623","DOI":"10.3168\/jds.2011-4697","article-title":"Heat stability of milk supplemented with calcium chloride","volume":"95","author":"On-Nom","year":"2012","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib106","doi-asserted-by":"crossref","first-page":"377","DOI":"10.1017\/S0022029900017349","article-title":"Theory for the heat-induced coagulation of a type A milk","volume":"46","author":"Parker","year":"1979","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib107","doi-asserted-by":"crossref","first-page":"385","DOI":"10.1017\/S0022029900017362","article-title":"Heat stability in concentrated and non-concentrated milks \u2013 the effect of urea and \u03b2-lactoglobulin levels and the influence of preheating","volume":"46","author":"Pearce","year":"1979","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib108","doi-asserted-by":"crossref","first-page":"1157","DOI":"10.3168\/jds.S0022-0302(91)78268-4","article-title":"Seasonal variations in the heat stability of concentrated milk: Effect of added phosphates and pH adjustment","volume":"74","author":"Pouliot","year":"1991","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib109","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1017\/S002202990000755X","article-title":"572. The heat coagulation of milk","volume":"22","author":"Pyne","year":"1955","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib110","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1111\/j.1432-1033.1992.tb17040.x","article-title":"The multimeric structure and disulfide-bonding pattern of bovine \u03ba-casein","volume":"207","author":"Rasmussen","year":"1992","journal-title":"Eur. J. Biochem."},{"key":"10.3168\/jds.2020-18605_bib111","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2020.104776","article-title":"Impact of different aqueous phases on casein micelles: Kinetics of physicochemical changes under variation of water hardness and diafiltration conditions","volume":"109","author":"Reitmaier","year":"2020","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib112","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/0963-9969(95)93326-P","article-title":"Effects of \u03ba-casein glycosylation on heat stability of milk","volume":"28","author":"Robitaille","year":"1995","journal-title":"Food Res. Int."},{"key":"10.3168\/jds.2020-18605_bib113","doi-asserted-by":"crossref","first-page":"1405","DOI":"10.3168\/jds.S0022-0302(61)89901-3","article-title":"Factors affecting the pH-sensitivity of the heat stability of milk from individual cows","volume":"44","author":"Rose","year":"1961","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib114","doi-asserted-by":"crossref","first-page":"430","DOI":"10.3168\/jds.S0022-0302(61)89760-9","article-title":"Variations in the heat stability and composition of milk from individual cows during lactation","volume":"44","author":"Rose","year":"1961","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib115","article-title":"\u03b2-Lactoglobulin and pH-sensitivity of the heat stability of evaporated milk","volume":"44","author":"Rose","year":"1961","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib116","doi-asserted-by":"crossref","first-page":"1305","DOI":"10.3168\/jds.S0022-0302(62)89617-9","article-title":"Factors affecting the heat stability of milk","volume":"45","author":"Rose","year":"1962","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib117","doi-asserted-by":"crossref","first-page":"969","DOI":"10.3168\/jds.S0022-0302(59)90680-0","article-title":"Composition of ultrafiltrates from milk heated at 80 to 230\u00b0 F in relation to heat stability","volume":"42","author":"Rose","year":"1959","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib118","doi-asserted-by":"crossref","first-page":"715","DOI":"10.1051\/lait:2001159","article-title":"Heat inactivation of native plasmin, plasminogen and plasminogen activators in bovine milk: A revisited study","volume":"81","author":"Saint Denis","year":"2001","journal-title":"Lait"},{"key":"10.3168\/jds.2020-18605_bib119","doi-asserted-by":"crossref","first-page":"1095","DOI":"10.1016\/j.idairyj.2004.11.015","article-title":"Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder","volume":"15","author":"Sandra","year":"2005","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib120","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1111\/j.1471-0307.2008.00391.x","article-title":"Influence of added calcium chloride on the heat stability of unconcentrated and concentrated bovine milk","volume":"61","author":"Sievanen","year":"2008","journal-title":"Int. J. Dairy Technol."},{"key":"10.3168\/jds.2020-18605_bib121","doi-asserted-by":"crossref","first-page":"625","DOI":"10.1016\/j.lwt.2006.03.009","article-title":"Heat stability and calcium bioavailability of calcium-fortified milk","volume":"40","author":"Singh","year":"2007","journal-title":"LWT Food Sci Technol."},{"key":"10.3168\/jds.2020-18605_bib122","doi-asserted-by":"crossref","first-page":"477","DOI":"10.1016\/0958-6946(94)90020-5","article-title":"Cross-linking of milk proteins on heating concentrated milk at 120\u00b0C","volume":"4","author":"Singh","year":"1994","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib123","series-title":"Heat-Induced Changes in Milk","first-page":"256","article-title":"Heat stability of concentrated milk","author":"Singh","year":"1995"},{"key":"10.3168\/jds.2020-18605_bib124","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1111\/j.1471-0307.2004.00143.x","article-title":"Heat stability of milk","volume":"57","author":"Singh","year":"2004","journal-title":"Int. J. Dairy Technol."},{"key":"10.3168\/jds.2020-18605_bib125","series-title":"Advanced Dairy Chemistry: Volume 1 \u2013 Proteins","first-page":"621","article-title":"Heat stability of milk","author":"Singh","year":"1992"},{"key":"10.3168\/jds.2020-18605_bib126","doi-asserted-by":"crossref","first-page":"529","DOI":"10.1017\/S0022029900024481","article-title":"Heat stability of milk: pH-dependent dissociation of micellar \u03ba-casein on heating milk at ultra high temperatures","volume":"52","author":"Singh","year":"1985","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib127","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1017\/S0022029900023906","article-title":"Heat stability of milk: The mechanism of stabilization by formaldehyde","volume":"52","author":"Singh","year":"1985","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib128","doi-asserted-by":"crossref","first-page":"237","DOI":"10.1017\/S0022029900024845","article-title":"Heat stability of milk: Further studies on the pH-dependent dissociation of micellar \u03ba-casein","volume":"53","author":"Singh","year":"1986","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib129","doi-asserted-by":"crossref","first-page":"523","DOI":"10.1017\/S0022029900025723","article-title":"Heat stability of milk: Influence of colloidal and soluble salts and protein modification on the pH-dependent dissociation of micellar \u03ba-casein","volume":"54","author":"Singh","year":"1987","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib130","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1017\/S0022029900025528","article-title":"Heat stability of milk: Influence of modifying sulphydryl-disulphide interactions on the heat coagulation time\u2013pH profile","volume":"54","author":"Singh","year":"1987","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib131","doi-asserted-by":"crossref","first-page":"509","DOI":"10.1017\/S0022029900025711","article-title":"Heat stability of milk: Role of \u03b2-lactoglobulin in the pH-dependent dissociation of micellar \u03ba-casein","volume":"54","author":"Singh","year":"1987","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib132","first-page":"10","article-title":"Effects of preheat treatments and buttermilk addition on the seasonal variations in the heat stability of recombined evaporated milk and reconstituted concentrated milk","volume":"45","author":"Singh","year":"1990","journal-title":"Aust. J. Dairy Technol."},{"key":"10.3168\/jds.2020-18605_bib133","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1016\/j.foodres.2018.12.049","article-title":"Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions","volume":"116","author":"Singh","year":"2019","journal-title":"Food Res. Int."},{"key":"10.3168\/jds.2020-18605_bib134","series-title":"Proc. 3rd International Symposium on Recombined Milk & Milk Products: Special issue 9902","first-page":"43","article-title":"UHT RCM. UHT recombined concentrated milk","author":"Smith","year":"1999"},{"key":"10.3168\/jds.2020-18605_bib135","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/S0021-9258(18)87273-8","article-title":"The heat coagulation of milk","volume":"40","author":"Sommer","year":"1919","journal-title":"J. Biol. Chem."},{"key":"10.3168\/jds.2020-18605_bib136","doi-asserted-by":"crossref","first-page":"525","DOI":"10.3168\/jds.S0022-0302(22)94183-9","article-title":"The heat coagulation of milk","volume":"5","author":"Sommer","year":"1922","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib137","doi-asserted-by":"crossref","first-page":"327","DOI":"10.1017\/S002202990002121X","article-title":"Effect of concentration by ultrafiltration on the heat stability of skim-milk","volume":"47","author":"Sweetsur","year":"1980","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib138","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1111\/j.1471-0307.1982.tb02204.x","article-title":"Natural variation in heat stability of concentrated milk before and after homogenization","volume":"35","author":"Sweetsur","year":"1982","journal-title":"Int. J. Dairy Technol."},{"key":"10.3168\/jds.2020-18605_bib139","doi-asserted-by":"crossref","first-page":"291","DOI":"10.1017\/S0022029900023128","article-title":"Effect of homogenization on the heat stability of milk","volume":"50","author":"Sweetsur","year":"1983","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib140","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1017\/S0022029900015119","article-title":"Studies on the heat stability of milk protein: III. Effect of heat-induced acidity in milk","volume":"42","author":"Sweetsur","year":"1975","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib141","doi-asserted-by":"crossref","first-page":"219","DOI":"10.1016\/S0958-6946(99)00064-3","article-title":"Effect of various preheat treatments on the heat stability of unconcentrated milk","volume":"9","author":"Tan-Kintia","year":"1999","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib142","doi-asserted-by":"crossref","first-page":"1238","DOI":"10.3168\/jds.S0022-0302(61)89874-3","article-title":"Heat stability of casein in the presence of calcium and other salts","volume":"44","author":"Tessier","year":"1961","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib143","doi-asserted-by":"crossref","first-page":"1047","DOI":"10.3168\/jds.S0022-0302(64)88843-3","article-title":"Influence of \u03ba-casein and \u03b2-lactoglobulin on the heat stability of skimmilk","volume":"47","author":"Tessier","year":"1964","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib144","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1016\/j.idairyj.2007.11.019","article-title":"Extreme high-temperature treatment of milk with respect to plasmin inactivation","volume":"18","author":"van Asselt","year":"2008","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2020-18605_bib145","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1016\/S0308-8146(98)00075-2","article-title":"Effect of heating on Maillard reactions in milk","volume":"62","author":"van Boekel","year":"1998","journal-title":"Food Chem."},{"key":"10.3168\/jds.2020-18605_bib146","first-page":"97","article-title":"The heat coagulation of milk. 1. Mechanisms","volume":"43","author":"van Boekel","year":"1989","journal-title":"Neth. Milk Dairy J."},{"key":"10.3168\/jds.2020-18605_bib147","first-page":"129","article-title":"The heat coagulation of milk. 2. Kinetic studies","volume":"43","author":"van Boekel","year":"1989","journal-title":"Neth. Milk Dairy J."},{"key":"10.3168\/jds.2020-18605_bib148","first-page":"147","article-title":"The heat coagulation of milk. 3. Comparison of theory and experiment","volume":"43","author":"van Boekel","year":"1989","journal-title":"Neth. Milk Dairy J."},{"key":"10.3168\/jds.2020-18605_bib149","first-page":"69","article-title":"The properties of casein micelles. 5. The determination of heat-induced calcium phosphate precipitations in milk","volume":"46","author":"van Dijk","year":"1992","journal-title":"Neth. Milk Dairy J."},{"key":"10.3168\/jds.2020-18605_bib150","doi-asserted-by":"crossref","first-page":"1177","DOI":"10.3168\/jds.S0022-0302(04)73266-X","article-title":"Impact of source and level of calcium fortification on the heat stability of reconstituted skim milk powder","volume":"87","author":"Vyas","year":"2004","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib151","series-title":"Dairy Chemistry and Physics","author":"Walstra","year":"1984"},{"key":"10.3168\/jds.2020-18605_bib152","doi-asserted-by":"crossref","first-page":"1071","DOI":"10.3168\/jds.S0022-0302(43)92809-7","article-title":"The effect of high-temperature-short-time heating of concentrated milk upon its heat stability","volume":"26","author":"Webb","year":"1943","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib153","doi-asserted-by":"crossref","first-page":"571","DOI":"10.3168\/jds.S0022-0302(43)92756-0","article-title":"The effect of various degrees of forewarming upon the heat stability of milks of different solids concentrations","volume":"26","author":"Webb","year":"1943","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib154","doi-asserted-by":"crossref","first-page":"345","DOI":"10.3168\/jds.S0022-0302(32)93423-7","article-title":"The heat coagulation of milk: II. The influence of various added salts upon the heat stabilities of milks of different concentrations","volume":"15","author":"Webb","year":"1932","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib155","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1017\/S0022029900009274","article-title":"The relation between the chemical composition of milk and the stability of the caseinate complex: IV. Coagulation by heat","volume":"25","author":"White","year":"1958","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib156","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1017\/S0022029900011754","article-title":"The stability of milk protein to heat: III. Objective measurement of heat stability of milk","volume":"33","author":"White","year":"1966","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib157","doi-asserted-by":"crossref","first-page":"237","DOI":"10.1017\/S0022029900020161","article-title":"Kinetics of the heat-induced aggregation of milk protein","volume":"44","author":"White","year":"1977","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2020-18605_bib158","first-page":"320","article-title":"Heat stability of homogenized concentrated milk: 1. Comparison of Microfuidizer with a valve homogenizer","volume":"51","author":"Whiteley","year":"1996","journal-title":"Milchwissenschaft"},{"key":"10.3168\/jds.2020-18605_bib159","doi-asserted-by":"crossref","first-page":"937","DOI":"10.3168\/jds.S0022-0302(52)93779-X","article-title":"A test of the heat stability of milk proteins for use in research","volume":"35","author":"Whitney","year":"1952","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2020-18605_bib160","doi-asserted-by":"crossref","first-page":"581","DOI":"10.1016\/0958-6946(93)90101-5","article-title":"Polymerization of casein on heating milk","volume":"3","author":"Zin El-Din","year":"1993","journal-title":"Int. Dairy J."}],"container-title":["Journal of Dairy Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030220307967?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030220307967?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022030220307967","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,11,8]],"date-time":"2024-11-08T21:54:15Z","timestamp":1731102855000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022030220307967"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,12]]},"references-count":160,"journal-issue":{"issue":"12","published-print":{"date-parts":[[2020,12]]}},"alternative-id":["S0022030220307967"],"URL":"https:\/\/doi.org\/10.3168\/jds.2020-18605","relation":{},"ISSN":["0022-0302"],"issn-type":[{"value":"0022-0302","type":"print"}],"subject":[],"published":{"date-parts":[[2020,12]]}}}