{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T12:54:00Z","timestamp":1791032040964,"version":"4.1.0"},"reference-count":62,"publisher":"American Dairy Science Association","license":[{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T00:00:00Z","timestamp":1790035200000},"content-version":"vor","delay-in-days":21,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100016224","name":"Midwest Dairy","doi-asserted-by":"publisher","award":["Improving the quality of permeate powders by inhibiting color formation"],"award-info":[{"award-number":["Improving the quality of permeate powders by inhibiting color formation"]}],"id":[{"id":"10.13039\/100016224","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100019553","name":"Minnesota Agricultural Experiment Station","doi-asserted-by":"publisher","award":["Hatch project MIN-18-141"],"award-info":[{"award-number":["Hatch project MIN-18-141"]}],"id":[{"id":"10.13039\/100019553","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100007513","name":"Dairy Management","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100007513","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100032591","name":"National Dairy Council","doi-asserted-by":"publisher","award":["Leveraging the US potential to develop and market permeate powders: predictive approaches based on the state diagram"],"award-info":[{"award-number":["Leveraging the US potential to develop and market permeate powders: predictive approaches based on the state diagram"]}],"id":[{"id":"10.13039\/100032591","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["journalofdairyscience.org","elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Journal of Dairy Science"],"published-print":{"date-parts":[[2026,9]]},"DOI":"10.3168\/jds.2026-28819","type":"journal-article","created":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T13:05:58Z","timestamp":1790687158000},"update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"title":["Factors influencing the physical and chemical stability of whey permeate powders: A correlational study based on industry samples"],"prefix":"10.3168","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8547-7304","authenticated-orcid":false,"given":"Didem S\u00f6zeri","family":"Atik","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2296-4161","authenticated-orcid":false,"given":"Job","family":"Ubbink","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1747","reference":[{"key":"10.3168\/jds.2026-28819_bib1","series-title":"Dairy Permeate (Milk & Whey) Standard","author":"ADPI","year":"2023"},{"key":"10.3168\/jds.2026-28819_bib2","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2019.108717","article-title":"RH-temperature stability diagram of \u03b1- and \u03b2-anhydrous and monohydrate lactose crystalline forms","volume":"127","author":"Allan","year":"2020","journal-title":"Food Res. Int."},{"key":"10.3168\/jds.2026-28819_bib3","series-title":"Official Methods of Analysis","author":"AOAC","year":"2002"},{"key":"10.3168\/jds.2026-28819_bib4","series-title":"Official method of analysis of AOAC International","author":"AOAC","year":"2006"},{"key":"10.3168\/jds.2026-28819_bib5","doi-asserted-by":"crossref","DOI":"10.1016\/j.jenvman.2025.127695","article-title":"From waste to resource: A review on advancing whey permeate valorization through anaerobic digestion","volume":"395","author":"Azkarahman","year":"2025","journal-title":"J. Environ. Manage."},{"key":"10.3168\/jds.2026-28819_bib6","doi-asserted-by":"crossref","first-page":"625","DOI":"10.1111\/j.1365-2621.1998.tb15799.x","article-title":"Glycine loss and Maillard browning as related to the glass transition in a model food system","volume":"63","author":"Bell","year":"1998","journal-title":"J. Food Sci."},{"key":"10.3168\/jds.2026-28819_bib7","doi-asserted-by":"crossref","first-page":"S277","DOI":"10.1111\/j.1365-2621.2005.tb07203.x","article-title":"Design of a beverage from whey permeate","volume":"70","author":"Beucler","year":"2005","journal-title":"J. Food Sci."},{"key":"10.3168\/jds.2026-28819_bib8","doi-asserted-by":"crossref","first-page":"2812","DOI":"10.1039\/C3AY41907J","article-title":"Principal component analysis","volume":"6","author":"Bro","year":"2014","journal-title":"Anal. Methods"},{"key":"10.3168\/jds.2026-28819_bib9","author":"Burrington"},{"key":"10.3168\/jds.2026-28819_bib10","doi-asserted-by":"crossref","first-page":"266","DOI":"10.1038\/197266a0","article-title":"Non-enzymatic browning reactions: Consideration of sugar stability","volume":"197","author":"Burton","year":"1963","journal-title":"Nature"},{"key":"10.3168\/jds.2026-28819_bib11","series-title":"Microstructure of Dairy Products","first-page":"261","article-title":"Whey Wastes and Powders","author":"Chandrapala","year":"2018"},{"key":"10.3168\/jds.2026-28819_bib12","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1016\/j.jfoodeng.2016.11.017","article-title":"Properties of spray-dried lactose powders influenced by presence of lactic acid and calcium","volume":"198","author":"Chandrapala","year":"2017","journal-title":"J. Food Eng."},{"key":"10.3168\/jds.2026-28819_bib13","doi-asserted-by":"crossref","first-page":"4706","DOI":"10.1021\/jf0100752","article-title":"Maillard reaction kinetics in model preservation systems in the vicinity of the glass transition: experiment and theory","volume":"49","author":"Craig","year":"2001","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2026-28819_bib14","doi-asserted-by":"crossref","first-page":"2354","DOI":"10.3168\/jds.2009-2936","article-title":"Short communication:Presence of galactose and glucose promotes browning of sweet whey powder","volume":"93","author":"Dattatreya","year":"2010","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2026-28819_bib15","doi-asserted-by":"crossref","first-page":"822","DOI":"10.1016\/j.idairyj.2005.07.006","article-title":"Moderately acidic pH potentiates browning of sweet whey powder","volume":"16","author":"Dattatreya","year":"2006","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2026-28819_bib16","first-page":"87","article-title":"Characteristics of acid whey powder partially demineralised by nanofiltration","volume":"15","author":"Dec","year":"2006","journal-title":"Pol. J. Food Nutr. Sci."},{"key":"10.3168\/jds.2026-28819_bib17","series-title":"Dairy-Derived Ingredients","first-page":"103","article-title":"5 - Modern approaches to lactose production","author":"Durham","year":"2009"},{"key":"10.3168\/jds.2026-28819_bib18","series-title":"Encyclopedia of Dairy Sciences","first-page":"141","article-title":"Oligosaccharides","author":"Durham","year":"2022"},{"key":"10.3168\/jds.2026-28819_bib19","series-title":"Dairy Chemistry and Biochemistry","first-page":"241","article-title":"Salts of Milk","author":"Fox","year":"2015"},{"key":"10.3168\/jds.2026-28819_bib20","doi-asserted-by":"crossref","first-page":"5356","DOI":"10.3168\/jds.2014-8057","article-title":"The role of sodium in the salty taste of permeate","volume":"97","author":"Frankowski","year":"2014","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2026-28819_bib21","author":"Future Market Insights. F. M."},{"key":"10.3168\/jds.2026-28819_bib22","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.idairyj.2009.07.007","article-title":"Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures","volume":"20","author":"Gonzales","year":"2010","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2026-28819_bib23","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2025.106512","article-title":"Calcium mediated modulation of Maillard reaction kinetics and product formation in model dairy systems: Implications for heat-processed calcium-fortified foods","volume":"174","author":"Hao","year":"2026","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2026-28819_bib24","doi-asserted-by":"crossref","first-page":"441","DOI":"10.1051\/lait:2002022","article-title":"Water activity and hydration of dairy powders","volume":"82","author":"Hardy","year":"2002","journal-title":"Lait"},{"key":"10.3168\/jds.2026-28819_bib25","first-page":"547","article-title":"The browning reaction of Amadori compounds derived from various sugars","volume":"46","author":"Hashiba","year":"1982","journal-title":"Agric. Biol. Chem."},{"key":"10.3168\/jds.2026-28819_bib26","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/S0315-5463(85)71719-1","article-title":"Composition of Cheese Whey: Effect of pH and Temperature of Dipping","volume":"18","author":"Hill","year":"1985","journal-title":"Can. Inst. Food Sci. Technol. J."},{"key":"10.3168\/jds.2026-28819_bib27","series-title":"International Standard ISO8968\u20134|IDF20\u20134. Milk and milk products \u2012 Determination of nitrogen content \u2013 Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)","author":"IDF\/ISO","year":"2016"},{"key":"10.3168\/jds.2026-28819_bib28","doi-asserted-by":"crossref","first-page":"1186","DOI":"10.1111\/j.1365-2621.1973.tb07234.x","article-title":"Effects of certain salts and other whey substances on the growth of lactose crystals","volume":"38","author":"Jelen","year":"1973","journal-title":"J. Food Sci."},{"key":"10.3168\/jds.2026-28819_bib29","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2024.106079","article-title":"Effects of heat treatments on the stability, antioxidant activity and volatiles of milk and whey ultrafiltration permeates","volume":"160","author":"Lamothe","year":"2025","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2026-28819_bib30","doi-asserted-by":"crossref","first-page":"6937","DOI":"10.3168\/jds.2016-10974","article-title":"Composition and functionality of whey protein phospholipid concentrate and delactosed permeate","volume":"99","author":"Levin","year":"2016","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2026-28819_bib31","doi-asserted-by":"crossref","first-page":"630","DOI":"10.1016\/j.idairyj.2009.04.010","article-title":"Effect of composition on moisture sorption of delactosed permeate","volume":"19","author":"Liang","year":"2009","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2026-28819_bib32","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfoodeng.2022.110961","article-title":"The effect of polysaccharide blends and salts on the glass transition temperature of the monosaccharide glucose","volume":"322","author":"Linnenkugel","year":"2022","journal-title":"J. Food Eng."},{"key":"10.3168\/jds.2026-28819_bib33","doi-asserted-by":"crossref","first-page":"305","DOI":"10.1046\/j.1365-2621.1996.00352.x","article-title":"Glass transition and caking of spray-dried lactose","volume":"31","author":"Lloyd","year":"1996","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.3168\/jds.2026-28819_bib34","doi-asserted-by":"crossref","first-page":"8756","DOI":"10.3168\/jds.2019-16810","article-title":"Front-face fluorescence spectroscopy combined with chemometrics to detect high proteinaceous matter in milk and whey ultrafiltration permeate","volume":"102","author":"Ma","year":"2019","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2026-28819_bib35","doi-asserted-by":"crossref","first-page":"305","DOI":"10.3390\/metabo9120305","article-title":"Impact of Bovine Diet on Metabolomic Profile of Skim Milk and Whey Protein Ingredients","volume":"9","author":"Magan","year":"2019","journal-title":"Metabolites"},{"key":"10.3168\/jds.2026-28819_bib36","first-page":"263","article-title":"State diagrams of some organic acid-water systems of interest in food","volume":"18","author":"Maltini","year":"1997","journal-title":"Cryo Lett."},{"key":"10.3168\/jds.2026-28819_bib37","doi-asserted-by":"crossref","first-page":"3245","DOI":"10.3390\/foods14183245","article-title":"Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages\u2014A Review","volume":"14","author":"Mirzakulova","year":"2025","journal-title":"Foods"},{"key":"10.3168\/jds.2026-28819_bib38","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2021.105220","article-title":"Heat-induced changes in milk salts: A review","volume":"126","author":"Nieuwenhuijse","year":"2022","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2026-28819_bib39","doi-asserted-by":"crossref","first-page":"2652","DOI":"10.1111\/1541-4337.13157","article-title":"Nondairy food applications of whey and milk permeates: Direct and indirect uses","volume":"22","author":"O'Donoghue","year":"2023","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.3168\/jds.2026-28819_bib40","doi-asserted-by":"crossref","first-page":"999","DOI":"10.1111\/ijfs.14064","article-title":"Delactosed permeate as a dairy processing co-product with major potential value: a review","volume":"54","author":"Oliveira","year":"2019","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.3168\/jds.2026-28819_bib41","doi-asserted-by":"crossref","DOI":"10.1111\/1750-3841.70883","article-title":"Water relationships of whey permeate powders","volume":"91","author":"Peng","year":"2026","journal-title":"J. Food Sci."},{"key":"10.3168\/jds.2026-28819_bib42","doi-asserted-by":"crossref","first-page":"403","DOI":"10.4315\/0362-028X-67.2.403","article-title":"Changes in galactose and lactic acid content of sweet whey during storage","volume":"67","author":"Rao","year":"2004","journal-title":"J. Food Prot."},{"key":"10.3168\/jds.2026-28819_bib43","doi-asserted-by":"crossref","first-page":"1876","DOI":"10.1007\/s11947-023-03234-7","article-title":"Cheese Whey Permeate as a Precursor of Lactose-Free, Galactose-Rich Bioproducts: An Approach for Optimization and Application","volume":"17","author":"Rivera Flores","year":"2024","journal-title":"Food Bioprocess Technol."},{"key":"10.3168\/jds.2026-28819_bib44","doi-asserted-by":"crossref","first-page":"168","DOI":"10.1016\/j.cofs.2021.04.005","article-title":"Application of metabolomics to assess milk quality and traceability","volume":"40","author":"Rocchetti","year":"2021","journal-title":"Curr. Opin. Food Sci."},{"key":"10.3168\/jds.2026-28819_bib45","doi-asserted-by":"crossref","first-page":"1676","DOI":"10.1111\/j.1365-2621.1991.tb08669.x","article-title":"Water and Molecular Weight Effects on Glass Transitions in Amorphous Carbohydrates and Carbohydrate Solutions","volume":"56","author":"Roos","year":"1991","journal-title":"J. Food Sci."},{"key":"10.3168\/jds.2026-28819_bib46","doi-asserted-by":"crossref","first-page":"475","DOI":"10.1051\/lait:2002025","article-title":"Importance of glass transition and water activity to spray drying and stability of dairy powders","volume":"82","author":"Roos","year":"2002","journal-title":"Lait"},{"key":"10.3168\/jds.2026-28819_bib47","doi-asserted-by":"crossref","first-page":"295","DOI":"10.1051\/lait:2005020","article-title":"Water activity and glass transition in dairy ingredients","volume":"85","author":"Schuck","year":"2005","journal-title":"Lait"},{"key":"10.3168\/jds.2026-28819_bib48","doi-asserted-by":"crossref","first-page":"518","DOI":"10.1111\/j.1541-4337.2012.00199.x","article-title":"Functionality of milk powders and milk-based powders for end use applications\u2014a review","volume":"11","author":"Sharma","year":"2012","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.3168\/jds.2026-28819_bib49","first-page":"57","article-title":"Effect of lactic acid on spray drying behavior of acid-whey and study of their glass transition temperature","volume":"2","author":"Shrestha","year":"2006","journal-title":"Journal of Food Science and Technology Nepal"},{"key":"10.3168\/jds.2026-28819_bib50","doi-asserted-by":"crossref","first-page":"8687","DOI":"10.3168\/jds.2016-10904","article-title":"Evaluation of whey, milk, and delactosed permeates as salt substitutes","volume":"99","author":"Smith","year":"2016","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2026-28819_bib51","doi-asserted-by":"crossref","first-page":"510","DOI":"10.1111\/1471-0307.13050","article-title":"The effect of soluble soybean polysaccharide addition to permeate concentrate on lactose crystallisation, growth and recovery during lactose manufacturing","volume":"77","author":"Sunkesula","year":"2024","journal-title":"Int. J. Dairy Technol."},{"key":"10.3168\/jds.2026-28819_bib52","doi-asserted-by":"crossref","first-page":"2230","DOI":"10.3390\/molecules31132230","article-title":"Physical Instability and Functional Deterioration of High-Protein Dairy Powders: Mechanisms of Caking, Agglomeration, and Rehydration Loss","volume":"31","author":"Szo\u0142tysik","year":"2026","journal-title":"Molecules"},{"key":"10.3168\/jds.2026-28819_bib53","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1016\/j.ifset.2017.02.008","article-title":"Efficient process for the production of permeate powders","volume":"41","author":"Tanguy","year":"2017","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"10.3168\/jds.2026-28819_bib54","author":"Tetra Pak"},{"key":"10.3168\/jds.2026-28819_bib55","unstructured":"Thorakkattu, P. 2020. Effect of lactic acid and galactose on the storage stability of lactose rich permeate powders. in Department of Animal Sciences and Industry College of Agriculture. Vol. Master of Science. Kansas State University."},{"key":"10.3168\/jds.2026-28819_bib56","doi-asserted-by":"crossref","first-page":"230","DOI":"10.1016\/j.tifs.2021.08.025","article-title":"WHEY - The waste-stream that became more valuable than the food product","volume":"118","author":"Tsermoula","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"10.3168\/jds.2026-28819_bib57","author":"U.S. Dairy Export Council"},{"key":"10.3168\/jds.2026-28819_bib58","author":"USDEC"},{"issue":"3","key":"10.3168\/jds.2026-28819_bib59","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1002\/1521-3803(20010601)45:3<150::AID-FOOD150>3.0.CO;2-9","article-title":"Kinetic aspects of the Maillard reaction: a critical review","volume":"45","author":"Van Boekel","year":"2001","journal-title":"Food\/Nahrung"},{"key":"10.3168\/jds.2026-28819_bib60","doi-asserted-by":"crossref","first-page":"485","DOI":"10.1051\/lait:2002026","article-title":"The phase diagram of milk: a new tool for optimising the drying process","volume":"82","author":"Vuataz","year":"2002","journal-title":"Lait"},{"key":"10.3168\/jds.2026-28819_bib61","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112573","article-title":"Processing sheep milk by cold plasma technology: Impacts on the microbial inactivation, physicochemical characteristics, and protein structure","volume":"153","author":"Wang","year":"2022","journal-title":"Lebensm. Wiss. Technol."},{"issue":"12","key":"10.3168\/jds.2026-28819_bib62","doi-asserted-by":"crossref","first-page":"1700","DOI":"10.3168\/jds.S0022-0302(78)83790-4","article-title":"Minerals in Whey and Whey Fractions","volume":"61","author":"Wong","year":"1978","journal-title":"Journal of Dairy Science"}],"container-title":["Journal of Dairy Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030226033138?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030226033138?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T12:20:59Z","timestamp":1791030059000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022030226033138"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9]]},"references-count":62,"alternative-id":["S0022030226033138"],"URL":"https:\/\/doi.org\/10.3168\/jds.2026-28819","relation":{},"ISSN":["0022-0302"],"issn-type":[{"value":"0022-0302","type":"print"}],"subject":[],"published":{"date-parts":[[2026,9]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Factors influencing the physical and chemical stability of whey permeate powders: A correlational study based on industry samples","name":"articletitle","label":"Article Title"},{"value":"Journal of Dairy Science","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.3168\/jds.2026-28819","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors.","name":"copyright","label":"Copyright"}]}}