{"status":"ok","message-type":"work-list","message-version":"1.0.0","message":{"facets":{},"total-results":2014231,"items":[{"indexed":{"date-parts":[[2022,4,1]],"date-time":"2022-04-01T13:50:30Z","timestamp":1648821030837},"publisher-location":"Oxford, UK","reference-count":0,"publisher":"Wiley-Blackwell","content-domain":{"domain":[],"crossmark-restriction":false},"DOI":"10.1002\/9780813804033.ch8","type":"book-chapter","created":{"date-parts":[[2009,3,30]],"date-time":"2009-03-30T13:02:31Z","timestamp":1238418151000},"page":"189-202","source":"Crossref","is-referenced-by-count":0,"title":["Ingredients in Dairy Products"],"prefix":"10.1002","author":[{"given":"Douglas","family":"Olson","sequence":"first","affiliation":[]},{"given":"Kayanush J.","family":"Aryana","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2009,3,26]]},"container-title":["Dairy Processing &amp; Quality Assurance"],"link":[{"URL":"http:\/\/onlinelibrary.wiley.com\/wol1\/doi\/10.1002\/9780813804033.ch8\/fullpdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2021,6,30]],"date-time":"2021-06-30T04:27:52Z","timestamp":1625027272000},"score":38.036522,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/9780813804033.ch8"}},"issued":{"date-parts":[[2009,3,26]]},"references-count":0,"URL":"https:\/\/doi.org\/10.1002\/9780813804033.ch8","published":{"date-parts":[[2009,3,26]]}},{"indexed":{"date-parts":[[2022,4,4]],"date-time":"2022-04-04T23:12:24Z","timestamp":1649113944173},"publisher-location":"Oxford, UK","reference-count":0,"publisher":"Wiley-Blackwell","content-domain":{"domain":[],"crossmark-restriction":false},"DOI":"10.1002\/9780813804033.ch9","type":"book-chapter","created":{"date-parts":[[2009,3,30]],"date-time":"2009-03-30T13:02:31Z","timestamp":1238418151000},"page":"203-217","source":"Crossref","is-referenced-by-count":0,"title":["Fluid Milk Products"],"prefix":"10.1002","author":[{"given":"John","family":"Partridge","sequence":"first","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2009,3,26]]},"container-title":["Dairy Processing &amp; Quality Assurance"],"link":[{"URL":"http:\/\/onlinelibrary.wiley.com\/wol1\/doi\/10.1002\/9780813804033.ch9\/fullpdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2021,6,30]],"date-time":"2021-06-30T04:27:45Z","timestamp":1625027265000},"score":36.92173,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/9780813804033.ch9"}},"issued":{"date-parts":[[2009,3,26]]},"references-count":0,"URL":"https:\/\/doi.org\/10.1002\/9780813804033.ch9","published":{"date-parts":[[2009,3,26]]}},{"indexed":{"date-parts":[[2022,3,29]],"date-time":"2022-03-29T19:58:40Z","timestamp":1648583920616},"publisher-location":"Oxford, UK","reference-count":0,"publisher":"Wiley-Blackwell","content-domain":{"domain":[],"crossmark-restriction":false},"DOI":"10.1002\/9780813804033.ch23","type":"book-chapter","created":{"date-parts":[[2009,3,30]],"date-time":"2009-03-30T13:02:31Z","timestamp":1238418151000},"page":"529-574","source":"Crossref","is-referenced-by-count":0,"title":["Laboratory Analysis of Milk and Dairy Products"],"prefix":"10.1002","author":[{"given":"C. T.","family":"Deibel","sequence":"first","affiliation":[]},{"given":"R. H.","family":"Deibel","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2009,3,26]]},"container-title":["Dairy Processing &amp; Quality Assurance"],"link":[{"URL":"http:\/\/onlinelibrary.wiley.com\/wol1\/doi\/10.1002\/9780813804033.ch23\/fullpdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2021,6,30]],"date-time":"2021-06-30T04:32:36Z","timestamp":1625027556000},"score":36.788742,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/9780813804033.ch23"}},"issued":{"date-parts":[[2009,3,26]]},"references-count":0,"URL":"https:\/\/doi.org\/10.1002\/9780813804033.ch23","published":{"date-parts":[[2009,3,26]]}},{"indexed":{"date-parts":[[2024,5,12]],"date-time":"2024-05-12T21:05:21Z","timestamp":1715547921990},"publisher-location":"London","edition-number":"1","reference-count":0,"publisher":"CRC Press","isbn-type":[{"value":"9781003243250","type":"electronic"}],"content-domain":{"domain":[],"crossmark-restriction":false},"published-print":{"date-parts":[[2021,7,22]]},"DOI":"10.1201\/9781003243250-6","type":"book-chapter","created":{"date-parts":[[2021,7,22]],"date-time":"2021-07-22T08:31:07Z","timestamp":1626942667000},"page":"124-158","source":"Crossref","is-referenced-by-count":0,"title":["Processing and Preservation of Dairy and Dairy Based Products"],"prefix":"10.1201","author":[{"given":"H.R.","family":"Naik","sequence":"first","affiliation":[]},{"given":"Tawheed","family":"Amin","sequence":"additional","affiliation":[]}],"member":"301","container-title":["Food Processing and Preservation"],"language":"en","deposited":{"date-parts":[[2021,7,22]],"date-time":"2021-07-22T08:31:19Z","timestamp":1626942679000},"score":36.444134,"resource":{"primary":{"URL":"https:\/\/www.taylorfrancis.com\/books\/9781003243250\/chapters\/10.1201\/9781003243250-6"}},"issued":{"date-parts":[[2021,7,22]]},"ISBN":["9781003243250"],"references-count":0,"URL":"https:\/\/doi.org\/10.1201\/9781003243250-6","published":{"date-parts":[[2021,7,22]]}},{"indexed":{"date-parts":[[2024,4,30]],"date-time":"2024-04-30T03:05:10Z","timestamp":1714446310458},"reference-count":20,"publisher":"Elsevier","isbn-type":[{"value":"9781855736764","type":"print"}],"license":[{"start":{"date-parts":[[2003,1,1]],"date-time":"2003-01-01T00:00:00Z","timestamp":1041379200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"published-print":{"date-parts":[[2003]]},"DOI":"10.1533\/9781855737075.1.229","type":"book-chapter","created":{"date-parts":[[2010,12,30]],"date-time":"2010-12-30T06:06:23Z","timestamp":1293689183000},"page":"229-245","source":"Crossref","is-referenced-by-count":9,"title":["Functional dairy products"],"prefix":"10.1533","author":[{"given":"M.","family":"Saxelin","sequence":"first","affiliation":[]},{"given":"R.","family":"Korpela","sequence":"additional","affiliation":[]},{"given":"A.","family":"Mayr\u00e4-M\u00e4kinen","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"key":"10.1533\/9781855737075.1.229_bb0010","series-title":"Milk and milk processing","first-page":"1","article-title":"Dairy Mircobiology, Volume 1, The Microbiology of Milk","author":"Banks","year":"1990"},{"key":"10.1533\/9781855737075.1.229_bb0015","doi-asserted-by":"crossref","first-page":"1187","DOI":"10.3168\/jds.S0022-0302(00)74983-6","article-title":"Bioactive milk peptides: a prospectus","volume":"83","author":"Clare","year":"2000","journal-title":"J Dairy Sci"},{"key":"10.1533\/9781855737075.1.229_bb0020","first-page":"49","article-title":"Pro and prebiotics","volume":"May\/June","author":"De Vrese","year":"2001","journal-title":"Innov Food Technol"},{"issue":"Suppl 1","key":"10.1533\/9781855737075.1.229_bb0025","first-page":"S1","article-title":"Scientific concepts of functional foods in Europe: Consensus document","volume":"81","author":"Diplock","year":"1999","journal-title":"Br J Nutr"},{"key":"10.1533\/9781855737075.1.229_bb0030","doi-asserted-by":"crossref","first-page":"767","DOI":"10.1093\/ajcn\/64.5.767","article-title":"A placebo-controlled study of the effect of sour milk on blood pressure in hypertensive subjects","volume":"64","author":"Hata","year":"1996","journal-title":"Am J Clin Nutr"},{"issue":"8","key":"10.1533\/9781855737075.1.229_bb0035","first-page":"29","article-title":"New NuVim prepares to be swallowed up","volume":"7","author":"Heasman","year":"2002","journal-title":"NNB"},{"key":"10.1533\/9781855737075.1.229_bb0040","doi-asserted-by":"crossref","first-page":"1094","DOI":"10.1038\/sj.ejcn.1601452","article-title":"The effect of vegetable oil-based cheese on serum total and lipoprotein lipids","volume":"56","author":"Karvonen","year":"2002","journal-title":"Eur J Clin Nutr"},{"key":"10.1533\/9781855737075.1.229_bb0045","doi-asserted-by":"crossref","first-page":"307","DOI":"10.1016\/S0924-2244(98)00054-5","article-title":"Impact of processing on bioactive proteins and peptides","volume":"8","author":"Korhonen","year":"1998","journal-title":"Trends Food Sci Technol"},{"key":"10.1533\/9781855737075.1.229_bb0050","first-page":"46","article-title":"Developing fermented milks into functional foods","volume":"10","author":"Leporanta","year":"2001","journal-title":"Innov Food Technol"},{"key":"10.1533\/9781855737075.1.229_bb0055","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0958-6946(01)00036-X","article-title":"Yoghurt as probiotic carrier food","volume":"11","author":"Lourens-Hattingh","year":"2001","journal-title":"Int Dairy J"},{"issue":"7","key":"10.1533\/9781855737075.1.229_bb0060","first-page":"16","article-title":"Functional foods are dead. Long live functional foods","volume":"4","author":"Mellentin","year":"1999","journal-title":"NNB"},{"key":"10.1533\/9781855737075.1.229_bb0065","series-title":"Handbook of Dairy Foods and Nutrition","author":"Miller","year":"2000"},{"issue":"Suppl 1","key":"10.1533\/9781855737075.1.229_bb0070","first-page":"68","article-title":"The antihypertensive effects of a hydrolysed whey protein isolate supplement (BioZate 1r)","volume":"16","author":"Pins","year":"2002","journal-title":"Cardiovasc Drugs Ther"},{"key":"10.1533\/9781855737075.1.229_bb0075","doi-asserted-by":"crossref","first-page":"441","DOI":"10.1016\/S0958-6946(01)00079-6","article-title":"A new type of ripened, low-fat cheese with bioactive properties","volume":"11","author":"Ryh\u00e4nen","year":"2001","journal-title":"Int Dairy J"},{"key":"10.1533\/9781855737075.1.229_bb0080","doi-asserted-by":"crossref","first-page":"387","DOI":"10.1016\/S0924-2244(00)00027-3","article-title":"The technology of probiotics","volume":"10","author":"Saxelin","year":"1999","journal-title":"Trends Food Sci Technol"},{"key":"10.1533\/9781855737075.1.229_bb0085","doi-asserted-by":"crossref","first-page":"326","DOI":"10.1093\/ajcn\/77.2.326","article-title":"A fermented milk, high in bioactive peptides, has a blood pressure lowering effect in hypertensive subjects","volume":"77","author":"Seppo","year":"2003","journal-title":"Am J Clin Nutr"},{"issue":"4","key":"10.1533\/9781855737075.1.229_bb0090","doi-asserted-by":"crossref","first-page":"894","DOI":"10.3168\/jds.S0022-0302(00)74953-8","article-title":"Probiotic bacteria: selective enumeration and survival in dairy foods","volume":"83","author":"Shah","year":"2000","journal-title":"J Dairy Sci"},{"key":"10.1533\/9781855737075.1.229_rf0095","series-title":"PhD Thesis, Institute of Biomedicine\/ Pharmacology, University of Helsinki;electronic PDF version","article-title":"Effects of milk products and milk protein-derived peptides on blood pressure and arterial function in rats","author":"Sipola","year":"2002"},{"key":"10.1533\/9781855737075.1.229_bb0100","first-page":"12","article-title":"Defining health claims for Europe","volume":"November\/December","author":"Smith","year":"2001","journal-title":"Funct Foods Nutraceut"},{"issue":"2 Suppl","key":"10.1533\/9781855737075.1.229_bb105","doi-asserted-by":"crossref","first-page":"451S","DOI":"10.1093\/ajcn\/73.2.451s","article-title":"Protective role of probiotics and prebiotics in colon cancer","volume":"73","author":"Wollowski","year":"2001","journal-title":"Am J Clin Nutr"}],"container-title":["Dairy Processing"],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9781855736764500159?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9781855736764500159?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/woodhead.metapress.com\/index\/M5556X0T14806461.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2018,12,5]],"date-time":"2018-12-05T23:22:51Z","timestamp":1544052171000},"score":36.266872,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/B9781855736764500159"}},"issued":{"date-parts":[[2003]]},"ISBN":["9781855736764"],"references-count":20,"URL":"https:\/\/doi.org\/10.1533\/9781855737075.1.229","published":{"date-parts":[[2003]]}},{"indexed":{"date-parts":[[2025,9,11]],"date-time":"2025-09-11T19:52:25Z","timestamp":1757620345604,"version":"3.44.0"},"reference-count":84,"publisher":"IntechOpen","isbn-type":[{"type":"print","value":"9781836344766"},{"type":"electronic","value":"9781836344759"}],"license":[{"start":{"date-parts":[[2025,9,3]],"date-time":"2025-09-03T00:00:00Z","timestamp":1756857600000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/3.0\/legalcode"}],"content-domain":{"domain":[],"crossmark-restriction":false},"abstract":"<jats:p>Thermal and nonthermal methods are essential in ensuring the safety, quality, and extended shelf life of dairy products. Thermal processing involves the application of heat to destroy harmful microorganisms and extend the shelf life of dairy products, such as pasteurization and sterilization. Pasteurization is done to eliminate pathogens while preserving the taste and nutritional value. Whereas sterilization requires applying higher temperatures, ensuring the destruction of all microorganisms, and allowing for a long shelf life without refrigeration. Nonthermal processing, which preserves nutritional and sensory qualities without significant heat, includes techniques like high-pressure processing, ultraviolet treatment, microfiltration, pulsed electric field processing, and ultrasound processing. Both methods, with their own advantages, find their applications within the dairy industry for maintaining the safety, quality, and longevity of dairy products.<\/jats:p>","DOI":"10.5772\/intechopen.1009538","type":"book-chapter","created":{"date-parts":[[2025,9,8]],"date-time":"2025-09-08T07:08:36Z","timestamp":1757315316000},"source":"Crossref","is-referenced-by-count":0,"title":["Thermal and Nonthermal Processing of Dairy Products"],"prefix":"10.5772","author":[{"given":"B.S.","family":"Ashoksuraj","sequence":"first","affiliation":[]},{"given":"B.O.","family":"Madhu","sequence":"additional","affiliation":[]},{"given":"Shanmugasundram","family":"Saravanan","sequence":"additional","affiliation":[]}],"member":"3774","published-online":{"date-parts":[[2025,9,3]]},"reference":[{"doi-asserted-by":"crossref","unstructured":"Ranvir S, Sharma R, Gandhi K, Nikam P, Mann B. Physico-chemical changes during processing and storage of UHT milk. Indian Journal of Dairy Science. 2021;74(1):39-47","key":"ref=1","DOI":"10.33785\/IJDS.2021.v74i01.005"},{"doi-asserted-by":"crossref","unstructured":"Krishna TC, Najda A, Bains A, Tosif MM, Papli\u0144ski R, Kap\u0142an M, et al. Influence of ultra-heat treatment on properties of milk proteins. Polymers (Basel). 2021;13(18):3164","key":"ref=2","DOI":"10.3390\/polym13183164"},{"doi-asserted-by":"crossref","unstructured":"Dash KK, Fayaz U, Dar AH, Shams R, Manzoor S, Sundarsingh A, et al. A comprehensive review on heat treatments and related impact on the quality and microbial safety of milk and milk-based products. Food Chemistry Advances. 2022;1(May):100041","key":"ref=3","DOI":"10.1016\/j.focha.2022.100041"},{"doi-asserted-by":"crossref","unstructured":"Karlsson MA, Langton M, Innings F, Malmgren B, H\u00f6jer A, Wikstr\u00f6m M, et al. Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures. Heliyon. 2019;5(9):e02431","key":"ref=4","DOI":"10.1016\/j.heliyon.2019.e02431"},{"doi-asserted-by":"crossref","unstructured":"Chavan RS, Chavan SR, Khedkar CD, Jana AH. UHT milk processing and effect of plasmin activity on shelf life: A review. Comprehensive Reviews in Food Science and Food Safety. 2011;10(5):251-268","key":"ref=5","DOI":"10.1111\/j.1541-4337.2011.00157.x"},{"doi-asserted-by":"crossref","unstructured":"Corassin CH, Borowsky A, Ali S, Rosim RE, de Oliveira CAF. Occurrence of aflatoxin M1 in milk and dairy products traded in S\u00e3o Paulo, Brazil: An update. Dairy. 2022;3(4):842-848","key":"ref=6","DOI":"10.3390\/dairy3040057"},{"doi-asserted-by":"crossref","unstructured":"Bai G, Cheng L, Peng L, Wu B, Zhen Y, Qin G, et al. Effects of ultra-high-temperature processes on metabolite changes in milk. Food Science &amp; Nutrition. 2023;11(6):3601-3615","key":"ref=7","DOI":"10.1002\/fsn3.3350"},{"doi-asserted-by":"crossref","unstructured":"Matos J d S, Azevedo PZ, JEG C, Justino H d FM, Lamar\u00e3o CV, Sanches EA, et al. UHT processing in the context of plant-based beverages: A scientific review on product characteristics and the functional role of plant proteins. Food Chemistry Advances. 2024;5:100848","key":"ref=8","DOI":"10.1016\/j.focha.2024.100848"},{"doi-asserted-by":"crossref","unstructured":"Neo\u03baleous I, Tarapata J, Papademas P. Non-thermal processing technologies for dairy products: Their effect on safety and quality characteristics. Frontiers in Sustainable Food Systems. 2022;6:856199","key":"ref=9","DOI":"10.3389\/fsufs.2022.856199"},{"doi-asserted-by":"crossref","unstructured":"Moatsou G. Emerging technologies for improving properties, shelf life, and analysis of dairy products. Food. 2024;13(7):1078","key":"ref=10","DOI":"10.3390\/foods13071078"},{"doi-asserted-by":"crossref","unstructured":"Sawale P, Patil P, Singh A, Poonam, Xavier J, Kumar P, et al. Non-thermal techniques for microbiological safety, nutritional preservation, and enhanced efficiency in dairy processing. Functional Food Science. 2024;4(5):180-203. Online ISSN: 2767-3146","key":"ref=11","DOI":"10.31989\/ffs.v4i5.1326"},{"doi-asserted-by":"crossref","unstructured":"Rathod NB, Kahar SP, Ranveer RC, Annapure US. Cold plasma an emerging nonthermal technology for milk and milk products: A review. International Journal of Dairy Technology. 2021;74(4):615-626","key":"ref=12","DOI":"10.1111\/1471-0307.12771"},{"doi-asserted-by":"crossref","unstructured":"Nikmaram N, Keener KM. The effects of cold plasma technology on physical, nutritional, and sensory properties of milk and milk products. Lebensmittel-Wissenschaft &amp; Technologie. 2022;154:112729","key":"ref=13","DOI":"10.1016\/j.lwt.2021.112729"},{"doi-asserted-by":"crossref","unstructured":"Wang S, Liu Y, Zhang Y, L\u00fc X, Zhao L, Song Y, et al. Processing sheep milk by cold plasma technology: Impacts on the microbial inactivation, physicochemical characteristics, and protein structure. Lebensmittel-Wissenschaft &amp; Technologie. 2022;153:112573","key":"ref=14","DOI":"10.1016\/j.lwt.2021.112573"},{"doi-asserted-by":"crossref","unstructured":"Dash S, Jaganmohan R. Stability and shelf-life of plasma bubbling treated cow milk. International Journal of Life Science and Pharma Research. 2022;12(2):111-120","key":"ref=15","DOI":"10.1101\/2022.02.18.480824"},{"doi-asserted-by":"crossref","unstructured":"Nguyen T, Palmer J, Phan N, Shi H, Keener K, Flint S. Control of aflatoxin M1 in skim milk by high voltage atmospheric cold plasma. Food Chemistry. 2022;386:132814","key":"ref=16","DOI":"10.1016\/j.foodchem.2022.132814"},{"doi-asserted-by":"crossref","unstructured":"Wu X, Luo Y, Zhao F, Safian Murad M, Mu G. Influence of dielectric barrier discharge cold plasma on physicochemical property of milk for sterilization. Plasma Processes and Polymers. 2021;18(1):1900219","key":"ref=17","DOI":"10.1002\/ppap.201900219"},{"doi-asserted-by":"crossref","unstructured":"Abbas HM, Altamim EA, Salama M, Fouad MT, Zahran HA. Cold plasma technology: A sustainable approach to milk preservation by reducing pathogens and enhancing oxidative stability. Sustainability (Switzerland). 2024;16(20):8754","key":"ref=18","DOI":"10.3390\/su16208754"},{"doi-asserted-by":"crossref","unstructured":"Rostamabadi H, Nowacka M, Colussi R, Frasson SF, Demirkesen I, Mert B, et al. Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid. Trends in Food Science and Technology. 2023;141:104208","key":"ref=19","DOI":"10.1016\/j.tifs.2023.104208"},{"doi-asserted-by":"crossref","unstructured":"Yepez X, Illera AE, Baykara H, Keener K. Recent advances and potential applications of atmospheric pressure cold plasma technology for sustainable food processing. Food. 2022;11(13):1833","key":"ref=20","DOI":"10.3390\/foods11131833"},{"doi-asserted-by":"crossref","unstructured":"Ng SW, Lu P, Rulikowska A, Boehm D, O\u2019Neill G, Bourke P. The effect of atmospheric cold plasma treatment on the antigenic properties of bovine milk casein and whey proteins. Food Chemistry. 2021;342:128283. Available from: https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0308814620321452","key":"ref=21","DOI":"10.1016\/j.foodchem.2020.128283"},{"doi-asserted-by":"crossref","unstructured":"Roobab U, Inam-Ur-Raheem M, Khan AW, Arshad RN, Zeng X, Aadil RM. Innovations in high-pressure technologies for the development of clean label dairy products: A review. Food Reviews International. 2023;39(2):970-991","key":"ref=22","DOI":"10.1080\/87559129.2021.1928690"},{"doi-asserted-by":"crossref","unstructured":"Chawla R, Patil GR, Singh AK. High hydrostatic pressure technology in dairy processing: A review. Journal of Food Science and Technology. 2011;48(3):260-268","key":"ref=23","DOI":"10.1007\/s13197-010-0180-4"},{"doi-asserted-by":"crossref","unstructured":"Lim SH, Chin NL, Sulaiman A, Tay CH, Wong TH. Microbiological, physicochemical and nutritional properties of fresh cow milk treated with industrial high-pressure processing (HPP) during storage. Food. 2023;12(3):592","key":"ref=24","DOI":"10.3390\/foods12030592"},{"doi-asserted-by":"crossref","unstructured":"Lim SH, Chin NL, Sulaiman A, Tay CH, Wong TH. Sensory analysis for cow milk product development using high pressure processing (HPP) in the dairy industry. Food. 2022;11(9):1233","key":"ref=25","DOI":"10.3390\/foods11091233"},{"doi-asserted-by":"crossref","unstructured":"Swelam S. Impact of high hydrostatic pressure on composition and quality of yoghurt. Journal of Food and Dairy Sciences. 2018;9(1):31-35","key":"ref=26","DOI":"10.21608\/jfds.2018.35164"},{"doi-asserted-by":"crossref","unstructured":"Munir M, Nadeem M, Mahmood Qureshi T, Gamlath CJ, Martin GJO, Hemar Y, et al. Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening. Ultrasonics Sonochemistry. 2020;67:105140","key":"ref=27","DOI":"10.1016\/j.ultsonch.2020.105140"},{"doi-asserted-by":"crossref","unstructured":"\u0160ala\u0161evi\u010dius A, U\u017edavinyt\u0117 D, Visockis M, Ruzgys P, \u0160atkauskas S. Effect of pulsed electric field (PEF) on bacterial viability and whey protein in the processing of raw Milk. Applied Sciences. 2021;11(23):11281","key":"ref=28","DOI":"10.3390\/app112311281"},{"doi-asserted-by":"crossref","unstructured":"Mohamad A, Abdul Karim Shah NN, Sulaiman A, Mohd Adzahan N, Aadil RM. Pulsed electric field of goat milk: Impact on Escherichia coliATCC 8739 and vitamin constituents. Journal of Food Process Engineering. 2021;44(9):13779","key":"ref=29","DOI":"10.1111\/jfpe.13779"},{"doi-asserted-by":"crossref","unstructured":"Ricciardi FE, Plazzotta S, Conte A, Manzocco L. Effect of pulsed light on microbial inactivation, sensory properties and protein structure of fresh ricotta cheese. Lebensmittel-Wissenschaft &amp; Technologie. 2021;139:110556","key":"ref=30","DOI":"10.1016\/j.lwt.2020.110556"},{"doi-asserted-by":"crossref","unstructured":"Gregersen SB, Wiking L, Hammersh\u00f8j M. Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes. Journal of Food Engineering. 2019;254:17-24","key":"ref=31","DOI":"10.1016\/j.jfoodeng.2019.03.004"},{"doi-asserted-by":"crossref","unstructured":"Monteiro SHMC, Silva EK, Alvarenga VO, Moraes J, Freitas MQ, Silva MC, et al. Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage. Ultrasonics Sonochemistry. 2018;42:1-10","key":"ref=32","DOI":"10.1016\/j.ultsonch.2017.11.015"},{"doi-asserted-by":"crossref","unstructured":"Blais H, Ho QT, Murphy EG, Schro\u00ebn K, Tobin JT. A cascade microfiltration and reverse osmosis approach for energy efficient concentration of skim milk. Journal of Food Engineering. 2021;300:110511","key":"ref=33","DOI":"10.1016\/j.jfoodeng.2021.110511"},{"doi-asserted-by":"crossref","unstructured":"Xia X, Tobin JT, Sharma P, Fenelon M, McSweeney PLH, Sheehan JJ. Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture. International Dairy Journal. 2020;110:104796","key":"ref=34","DOI":"10.1016\/j.idairyj.2020.104796"},{"doi-asserted-by":"crossref","unstructured":"Deak T. Thermal treatment. In: Food Safety Management: A Practical Guide for the Food Industry. United States: Academic Press; 2014. pp. 423-442","key":"ref=35","DOI":"10.1016\/B978-0-12-381504-0.00017-2"},{"doi-asserted-by":"crossref","unstructured":"Deeth H. Improving UHT processing and UHT milk products. In: Improving the Safety and Quality of Milk. United Kingdom: Elsevier; 2010. pp. 302-329","key":"ref=36","DOI":"10.1533\/9781845699420.4.302"},{"doi-asserted-by":"crossref","unstructured":"Pawar P, Bote H. Advances in food pasteurization techniques. The Bombay Technologist. 2022;69(1):172492","key":"ref=37","DOI":"10.36664\/bt\/2022\/v69i1\/172492"},{"doi-asserted-by":"crossref","unstructured":"D\u2019Incecco P, Limbo S, Hogenboom JA, Pellegrino L. Novel technologies for extending the shelf life of drinking milk: Concepts, research trends and current applications. Lebensmittel-Wissenschaft &amp; Technologie. 2021;148:111746","key":"ref=38","DOI":"10.1016\/j.lwt.2021.111746"},{"doi-asserted-by":"crossref","unstructured":"Rashmi KG, Warrier AS. Non-thermal processing of dairy foods. In: Dairy Processing: Advanced Research to Applications. Singapore: Springer Singapore; 2020. pp. 25-49","key":"ref=39","DOI":"10.1007\/978-981-15-2608-4_2"},{"doi-asserted-by":"crossref","unstructured":"Elmnasser N, Dalgalarrondo M, Orange N, Bakhrouf A, Haertl\u00e9 T, Federighi M, et al. Effect of pulsed-light treatment on milk proteins and lipids. Journal of Agricultural and Food Chemistry. 2008;56(6):1984-1991","key":"ref=40","DOI":"10.1021\/jf0729964"},{"doi-asserted-by":"crossref","unstructured":"Oms-Oliu G, Mart\u00edn-Belloso O, Soliva-Fortuny R. Pulsed light treatments for food preservation. A review. Food and Bioprocess Technology. 2010;3(1):13","key":"ref=41","DOI":"10.1007\/s11947-008-0147-x"},{"doi-asserted-by":"crossref","unstructured":"Coutinho NM, Silveira MR, Rocha RS, Moraes J, Ferreira MVS, Pimentel TC, et al. Cold plasma processing of milk and dairy products. Trends in Food Science and Technology. 2018;18:56-68","key":"ref=42","DOI":"10.1016\/j.tifs.2018.02.008"},{"doi-asserted-by":"crossref","unstructured":"Kanca N, Avsar YK. Cold plasma technology and its effects on some properties of milk and dairy products. Ataturk University Journal of Agricultural Faculty. 2023;54(2):89-94","key":"ref=43","DOI":"10.5152\/AUAF.2023.22028"},{"doi-asserted-by":"crossref","unstructured":"Nguyen T, Palmer J, Pedley J, Petcu M, Newson HL, Keener K, et al. The effect of variations in cold plasma conditions on the detoxification of aflatoxin M1 and degradation products. International Dairy Journal. 2025;160:106103","key":"ref=44","DOI":"10.1016\/j.idairyj.2024.106103"},{"doi-asserted-by":"crossref","unstructured":"S\u00e1nchez L, P\u00e9rez MD, Parr\u00f3n JA. HPP in dairy products: Impact on quality and applications. In: Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods. United Kingdom: Elsevier Inc.; 2020. pp. 245-272","key":"ref=45","DOI":"10.1016\/B978-0-12-816405-1.00011-X"},{"doi-asserted-by":"crossref","unstructured":"Ozaybi N. High-pressure processing of Milk and dairy products: Latest update. Processes. 2024;12(10):2073","key":"ref=46","DOI":"10.3390\/pr12102073"},{"doi-asserted-by":"crossref","unstructured":"Riebel B, Govindasamy-Lucey S, Jaeggi JJ, Lucey JA. Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments. Journal of Dairy Science. 2024;107(1):74-90","key":"ref=47","DOI":"10.3168\/jds.2023-23825"},{"doi-asserted-by":"crossref","unstructured":"Cavalcanti RN, Balthazar CF, Margalho LP, Freitas MQ, Sant\u2019Ana AS, Cruz AG. Pulsed electric field-based technology for microbial inactivation in milk and dairy products. Current Opinion in Food Science. 2023;54:101087","key":"ref=48","DOI":"10.1016\/j.cofs.2023.101087"},{"doi-asserted-by":"crossref","unstructured":"Adhipaththu WAMBW, Christopher MS, Marasingha MMMT, Thunmuduna TASV, Udayanga MHS. The impact of pulsed electric field technology on enzymes, microbial and nutritional quality in milk processing\u2014A comprehensive review. Journal of Science of the University of Kelaniya. 2024;17(1):39-50","key":"ref=49","DOI":"10.4038\/josuk.v17i1.8104"},{"doi-asserted-by":"crossref","unstructured":"Miranda-Mej\u00eda GA, del Campo-Barba STM, Arredondo-Ochoa T, Tejada-Ortigoza V, la Pe\u00f1a MM d. Low-intensity pulsed electric fields pre-treatment on yogurt starter culture: Effects on fermentation time and quality attributes. Innovative Food Science and Emerging Technologies. 2024;95:103708","key":"ref=50","DOI":"10.1016\/j.ifset.2024.103708"},{"doi-asserted-by":"crossref","unstructured":"Soltanzadeh M, Peighambardoust SH, Gullon P, Hesari J, Gull\u00f3n B, Alirezalu K, et al. Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: A comprehensive review. Food Reviews International. 2022;38(sup1):96-117","key":"ref=51","DOI":"10.1080\/87559129.2020.1849273"},{"doi-asserted-by":"crossref","unstructured":"Innocente N, Segat A, Manzocco L, Marino M, Maifreni M, Bortolomeoli I, et al. Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk. International Dairy Journal. 2014;39(1):108-112","key":"ref=52","DOI":"10.1016\/j.idairyj.2014.05.009"},{"doi-asserted-by":"crossref","unstructured":"Krishnamurthy K, Demirci A, Irudayaraj JM. Inactivation of Staphylococcus aureus in milk using flow-through pulsed UV-light treatment system. Journal of Food Science. 2007;72(7):233-239","key":"ref=53","DOI":"10.1111\/j.1750-3841.2007.00438.x"},{"doi-asserted-by":"crossref","unstructured":"Chen D, Wiertzema JR, Peng P, Cheng Y, Wang Y, Liu J, et al. Catalytic intense pulse light inactivation of Cronobacter sakazakii and other pathogens in non-fat dry milk and wheat flour. Food Chemistry. 2020;332:127420","key":"ref=54","DOI":"10.1016\/j.foodchem.2020.127420"},{"doi-asserted-by":"crossref","unstructured":"Kasahara I, Carrasco V, Aguilar L. Inactivation of Escherichia coli in goat milk using pulsed ultraviolet light. Journal of Food Engineering. 2015;152:43-49","key":"ref=55","DOI":"10.1016\/j.jfoodeng.2014.11.012"},{"doi-asserted-by":"crossref","unstructured":"Fracari PR, Massia AG, Laroque DA, Santos BA d, Cichoski AJ, Carciofi BAM, et al. Pulsed light treatment effect on color, oxidative stability, and listeria monocytogenes population of sliced mortadella. Food. 2024;13(18):2976","key":"ref=56","DOI":"10.3390\/foods13182976"},{"doi-asserted-by":"crossref","unstructured":"Lisboa HM, Pasquali MB, dos Anjos AI, Sarinho AM, de Melo ED, Andrade R, et al. Innovative and sustainable food preservation techniques: Enhancing food quality, safety, and environmental sustainability. Sustainability. 2024;16(18):8223","key":"ref=57","DOI":"10.3390\/su16188223"},{"doi-asserted-by":"crossref","unstructured":"Chawla A, Lobacz A, Tarapata J, Zulewska J. UV light application as a mean for disinfection applied in the dairy industry. Applied Sciences. 2021;11(16):7285","key":"ref=58","DOI":"10.3390\/app11167285"},{"doi-asserted-by":"crossref","unstructured":"Delorme MM, Guimar\u00e3es JT, Coutinho NM, Balthazar CF, Rocha RS, Silva R, et al. Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods. Trends in Food Science and Technology. 2020;102:146-154","key":"ref=59","DOI":"10.1016\/j.tifs.2020.06.001"},{"doi-asserted-by":"crossref","unstructured":"Dasalkar AH, Maguluri RK, Vaishnav SR, Singh SA, Yannam SK. Impact of UV-C treatment on the inactivation of microbes and amino acid composition in cow milk and buffalo milk: A comparative study. International Dairy Journal. 2024;156:105979","key":"ref=60","DOI":"10.1016\/j.idairyj.2024.105979"},{"doi-asserted-by":"crossref","unstructured":"Liu Y, Shuang J, Hettinga K, Zhang L, Liu X, Zhou P. Quality attributes of whole milk powder processed using ultrasonication and UV-C radiation compared with equivalent thermal treatment. International Dairy Journal. 2024;155:105954","key":"ref=61","DOI":"10.1016\/j.idairyj.2024.105954"},{"doi-asserted-by":"crossref","unstructured":"Yu Z, Fu S, Li L, Liu Y. Quality characteristics of goat milk powder produced by freeze drying followed by UV-C radiation sterilization. Food Chemistry: X. 2024;22:101495","key":"ref=62","DOI":"10.1016\/j.fochx.2024.101495"},{"doi-asserted-by":"crossref","unstructured":"Thi Hong Bui A, Cozzolino D, Zisu B, Chandrapala J. Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products\u2014A review. The Journal of Dairy Research. 2020;87(4):501-512","key":"ref=63","DOI":"10.1017\/S0022029920001107"},{"doi-asserted-by":"crossref","unstructured":"Carrillo-Lopez LM, Garcia-Galicia IA, Tirado-Gallegos JM, Sanchez-Vega R, Huerta-Jimenez M, Ashokkumar M, et al. Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties. Ultrasonics Sonochemistry. 2021;73:105467","key":"ref=64","DOI":"10.1016\/j.ultsonch.2021.105467"},{"doi-asserted-by":"crossref","unstructured":"Ch\u00e1vez-Mart\u00ednez A, Reyes-Villagrana RA, Renter\u00eda-Monterrubio AL, S\u00e1nchez-Vega R, Tirado-Gallegos JM, Bolivar-Jacobo NA. Low and high-intensity ultrasound in dairy products: Applications and effects on physicochemical and microbiological quality. Food. 2020;9(11):1688","key":"ref=65","DOI":"10.3390\/foods9111688"},{"doi-asserted-by":"crossref","unstructured":"Aslan D, Dogan M. The influence of ultrasound on the stability of dairy-based, emulsifier-free emulsions: Rheological and morphological aspect. European Food Research and Technology. 2018;244(3):409-421","key":"ref=66","DOI":"10.1007\/s00217-017-2966-3"},{"doi-asserted-by":"crossref","unstructured":"Genecya G, Setiasih IS, Andoyo R. Effect of ozonation and pasteurization on total microorganism, pH and density whole milk and skim milk during cold storage. IOP Conference Series: Earth and Environmental Science. 2020;443(1):012065","key":"ref=67","DOI":"10.1088\/1755-1315\/443\/1\/012065"},{"doi-asserted-by":"crossref","unstructured":"Khanashyam AC, Shanker MA, Kothakota A, Mahanti NK, Pandiselvam R. Ozone applications in milk and meat industry. Ozone Science and Engineering. 2022;44(1):50-65","key":"ref=68","DOI":"10.1080\/01919512.2021.1947776"},{"unstructured":"Azhar J, ALmosowy ZHA. Study the effect of ozone gas in milk treatment on chemical and microbial properties of soft cheese. Indian Journal Of Ecology. 2020;47(7):1-5","key":"ref=69"},{"doi-asserted-by":"crossref","unstructured":"Sert D, Mercan E. Effects of ozone treatment to milk and whey concentrates on degradation of antibiotics and aflatoxin and physicochemical and microbiological characteristics. Lebensmittel-Wissenschaft &amp; Technologie. 2021;144:111226","key":"ref=70","DOI":"10.1016\/j.lwt.2021.111226"},{"doi-asserted-by":"crossref","unstructured":"Odueke OB, Farag KW, Baines RN, Chadd SA. Irradiation applications in dairy products: A review. Food and Bioprocess Technology. 2016;9(5):751-767","key":"ref=71","DOI":"10.1007\/s11947-016-1709-y"},{"doi-asserted-by":"crossref","unstructured":"Indiarto R, Pratama AW, Sari TI, Theodora HC. Food irradiation technology: A review of the uses and their capabilities. International Journal of Engineering Trends and Technology. 2020;68(12):91-98","key":"ref=72","DOI":"10.14445\/22315381\/IJETT-V68I12P216"},{"doi-asserted-by":"crossref","unstructured":"\u017bbik K, Onopiuk A, G\u00f3rska-Horczyczak E, Wierzbicka A. Trends and opportunities in the dairy industry: A2 milk and processing methods. Applied Sciences. 2024;14(15):6513","key":"ref=73","DOI":"10.3390\/app14156513"},{"doi-asserted-by":"crossref","unstructured":"Harizi N, Madureira J, Haffani YZ, Zouari A, Ayadi MA, Verde SC, et al. E-beam irradiation of defatted liquid camel and cow milk fractions: Antiproliferative, antidiabetic and antioxidant activities. Innovative Food Science and Emerging Technologies. 2023;89:103457","key":"ref=74","DOI":"10.1016\/j.ifset.2023.103457"},{"doi-asserted-by":"crossref","unstructured":"de Oliveira Silva AC, de Oliveira LAT, de Jesus EFO, Cortez MAS, Alves CCC, Monteiro MLG, et al. Effect of gamma irradiation on the bacteriological and sensory analysis of raw whole milk under refrigeration. Journal of Food Processing &amp; Preservation. 2015;39(6):2404-2411","key":"ref=75","DOI":"10.1111\/jfpp.12490"},{"doi-asserted-by":"crossref","unstructured":"Carvalho Santos I, Pinto J, Pimenta AI, Madureira J, Matos P, Viegas C, et al. Use of gamma radiation in sheep butter manufacturing process for shelf-life extension. International Dairy Journal. 2017;71:43-49","key":"ref=76","DOI":"10.1016\/j.idairyj.2017.03.003"},{"doi-asserted-by":"crossref","unstructured":"Martins CPC, Cavalcanti RN, Couto SM, Moraes J, Esmerino EA, Silva MC, et al. Microwave processing: Current background and effects on the physicochemical and microbiological aspects of dairy products. Comprehensive Reviews in Food Science and Food Safety. 2019;18(1):67-83","key":"ref=77","DOI":"10.1111\/1541-4337.12409"},{"doi-asserted-by":"crossref","unstructured":"Guo Q, Sun DW, Cheng JH, Han Z. Microwave processing techniques and their recent applications in the food industry. Trends in Food Science and Technology. 2017;67:236-247","key":"ref=78","DOI":"10.1016\/j.tifs.2017.07.007"},{"doi-asserted-by":"crossref","unstructured":"Thum C, Ozturk G, McNabb WC, Roy NC, Nobrega L, de Moura Bell JM. Effects of microwave processing conditions on microbial safety and antimicrobial proteins in bovine milk. Journal of Food Processing &amp; Preservation. 2020;44(3):14348","key":"ref=79","DOI":"10.1111\/jfpp.14348"},{"doi-asserted-by":"crossref","unstructured":"Graf B, Kapfer T, Ostertag F, Hinrichs J. New experimental set-up for testing microwave technology to continuously heat fouling-sensitive food products like milk concentrates. Innovative Food Science and Emerging Technologies. 2020;65:102453","key":"ref=80","DOI":"10.1016\/j.ifset.2020.102453"},{"doi-asserted-by":"crossref","unstructured":"Sain M, Minz PS, John H, Singh A. Effect of Ohmic heating on food products: An in-depth review approach associated with quality attributes. Journal of Food Processing &amp; Preservation. 2024;2024:1-17","key":"ref=81","DOI":"10.1155\/2024\/2025937"},{"doi-asserted-by":"crossref","unstructured":"Silva GRA, da Silva WP, Tavares Filho ER, Sobral L d A, CPC M, Mahieu B, et al. Ohmic pasteurization of probiotic chocolate dairy desserts and its quality attributes. Food Research International. 2024;197:115261","key":"ref=82","DOI":"10.1016\/j.foodres.2024.115261"},{"doi-asserted-by":"crossref","unstructured":"Astr\u00e1in-Red\u00edn L, Ospina S, Cebri\u00e1n G, \u00c1lvarez-Lanzarote I. Ohmic heating technology for food applications, from Ohmic systems to moderate electric fields and pulsed electric fields. Food Engineering Reviews. 2024;16(2):225-251","key":"ref=83","DOI":"10.1007\/s12393-024-09368-4"},{"doi-asserted-by":"crossref","unstructured":"Alkanan ZT, Altemimi AB, Al-Hilphy ARS, Watson DG, Pratap-Singh A. Ohmic heating in the food industry: Developments in concepts and applications during 2013-2020. Applied Sciences. 2021;11(6):2507","key":"ref=84","DOI":"10.3390\/app11062507"}],"container-title":["Food Science and Nutrition","Milk Processing and Dairy Products Industry"],"language":"en","link":[{"URL":"https:\/\/intech-files.s3.amazonaws.com\/a04Tc000008ACv7IAG\/a09Tc000001qoD3IAI\/Final-Thermal%20and%20Nonthermal%20Processing%20of%20Dairy%20Product%20%282025-07-11%2019%3A08%3A38%29.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,9,8]],"date-time":"2025-09-08T07:25:31Z","timestamp":1757316331000},"score":36.252293,"resource":{"primary":{"URL":"https:\/\/www.intechopen.com\/chapters\/1216113"}},"issued":{"date-parts":[[2025,9,3]]},"ISBN":["9781836344766","9781836344759"],"references-count":84,"URL":"https:\/\/doi.org\/10.5772\/intechopen.1009538","ISSN":["2977-8174"],"issn-type":[{"type":"print","value":"2977-8174"}],"published":{"date-parts":[[2025,9,3]]}},{"indexed":{"date-parts":[[2022,4,2]],"date-time":"2022-04-02T14:30:37Z","timestamp":1648909837641},"publisher-location":"Oxford, UK","reference-count":0,"publisher":"Wiley-Blackwell","content-domain":{"domain":[],"crossmark-restriction":false},"DOI":"10.1002\/9780813804033.ch20","type":"book-chapter","created":{"date-parts":[[2009,3,30]],"date-time":"2009-03-30T13:02:31Z","timestamp":1238418151000},"page":"443-464","source":"Crossref","is-referenced-by-count":0,"title":["Packaging Milk and Milk Products"],"prefix":"10.1002","author":[{"given":"Aaron L.","family":"Brody","sequence":"first","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2009,3,26]]},"container-title":["Dairy Processing &amp; Quality Assurance"],"link":[{"URL":"http:\/\/onlinelibrary.wiley.com\/wol1\/doi\/10.1002\/9780813804033.ch20\/fullpdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2021,6,30]],"date-time":"2021-06-30T04:33:12Z","timestamp":1625027592000},"score":36.065712,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/9780813804033.ch20"}},"issued":{"date-parts":[[2009,3,26]]},"references-count":0,"URL":"https:\/\/doi.org\/10.1002\/9780813804033.ch20","published":{"date-parts":[[2009,3,26]]}},{"indexed":{"date-parts":[[2026,4,4]],"date-time":"2026-04-04T04:01:24Z","timestamp":1775275284308,"version":"3.50.1"},"publisher-location":"Oxford, UK","reference-count":0,"publisher":"Wiley-Blackwell","isbn-type":[{"value":"9780813804033","type":"electronic"},{"value":"9780813827568","type":"print"}],"content-domain":{"domain":[],"crossmark-restriction":false},"DOI":"10.1002\/9780813804033.ch15","type":"book-chapter","created":{"date-parts":[[2009,3,30]],"date-time":"2009-03-30T13:02:31Z","timestamp":1238418151000},"page":"337-355","source":"Crossref","is-referenced-by-count":6,"title":["Whey and Whey Products"],"prefix":"10.1002","author":[{"given":"Arun","family":"Kilara","sequence":"first","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2009,3,26]]},"container-title":["Dairy Processing &amp; Quality Assurance"],"link":[{"URL":"http:\/\/onlinelibrary.wiley.com\/wol1\/doi\/10.1002\/9780813804033.ch15\/fullpdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2021,6,30]],"date-time":"2021-06-30T04:38:32Z","timestamp":1625027912000},"score":36.036564,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/9780813804033.ch15"}},"issued":{"date-parts":[[2009,3,26]]},"ISBN":["9780813804033","9780813827568"],"references-count":0,"URL":"https:\/\/doi.org\/10.1002\/9780813804033.ch15","published":{"date-parts":[[2009,3,26]]}},{"indexed":{"date-parts":[[2023,6,23]],"date-time":"2023-06-23T04:34:14Z","timestamp":1687494854710},"publisher-location":"Oxford, UK","reference-count":0,"publisher":"Wiley-Blackwell","content-domain":{"domain":[],"crossmark-restriction":false},"DOI":"10.1002\/9780813804033.ch14","type":"book-chapter","created":{"date-parts":[[2009,3,30]],"date-time":"2009-03-30T13:02:31Z","timestamp":1238418151000},"page":"319-336","source":"Crossref","is-referenced-by-count":2,"title":["Dry Milk Products"],"prefix":"10.1002","author":[{"given":"Mary Ann","family":"Augustin","sequence":"first","affiliation":[]},{"given":"Phillip Terence","family":"Clarke","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2009,3,26]]},"container-title":["Dairy Processing &amp; Quality Assurance"],"link":[{"URL":"http:\/\/onlinelibrary.wiley.com\/wol1\/doi\/10.1002\/9780813804033.ch14\/fullpdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2021,6,30]],"date-time":"2021-06-30T04:38:11Z","timestamp":1625027891000},"score":35.81706,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/9780813804033.ch14"}},"issued":{"date-parts":[[2009,3,26]]},"references-count":0,"URL":"https:\/\/doi.org\/10.1002\/9780813804033.ch14","published":{"date-parts":[[2009,3,26]]}},{"indexed":{"date-parts":[[2024,5,18]],"date-time":"2024-05-18T06:16:36Z","timestamp":1716012996001},"reference-count":0,"publisher":"MDPI","isbn-type":[{"value":"9783039286898","type":"electronic"},{"value":"9783039286881","type":"print"}],"content-domain":{"domain":[],"crossmark-restriction":false},"published-print":{"date-parts":[[2020,7,16]]},"DOI":"10.3390\/books978-3-03928-689-8","type":"edited-book","created":{"date-parts":[[2020,7,30]],"date-time":"2020-07-30T07:26:02Z","timestamp":1596093962000},"source":"Crossref","is-referenced-by-count":0,"title":["Processing and Technology of Dairy Products"],"prefix":"10.3390","member":"1968","language":"en","deposited":{"date-parts":[[2020,7,30]],"date-time":"2020-07-30T07:27:24Z","timestamp":1596094044000},"score":35.81061,"resource":{"primary":{"URL":"http:\/\/www.mdpi.com\/books\/pdfview\/book\/2510"}},"issued":{"date-parts":[[2020,7,16]]},"ISBN":["9783039286898","9783039286881"],"references-count":0,"URL":"https:\/\/doi.org\/10.3390\/books978-3-03928-689-8","published":{"date-parts":[[2020,7,16]]}},{"indexed":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T11:17:19Z","timestamp":1775042239947,"version":"3.50.1"},"edition-number":"1","reference-count":113,"publisher":"Wiley","isbn-type":[{"value":"9781118560624","type":"print"},{"value":"9781118560471","type":"electronic"}],"license":[{"start":{"date-parts":[[2015,5,29]],"date-time":"2015-05-29T00:00:00Z","timestamp":1432857600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":[],"crossmark-restriction":false},"published-print":{"date-parts":[[2015,6,22]]},"DOI":"10.1002\/9781118560471.ch6","type":"other","created":{"date-parts":[[2015,5,30]],"date-time":"2015-05-30T05:02:51Z","timestamp":1432962171000},"page":"149-180","source":"Crossref","is-referenced-by-count":10,"title":["High Power Ultrasound Processing in Milk and Dairy Products"],"prefix":"10.1002","author":[{"given":"Bogdan","family":"Zisu","sequence":"first","affiliation":[]},{"given":"Jayani","family":"Chandrapala","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2015,5,29]]},"reference":[{"key":"e_1_2_1_2_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2010.05.028"},{"key":"e_1_2_1_3_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf990393p"},{"key":"e_1_2_1_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2005.03.015"},{"key":"e_1_2_1_5_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2008.11.007"},{"key":"e_1_2_1_6_2","doi-asserted-by":"crossref","unstructured":"Ashokkumar M.andMason T.J.(2007)Sonochemistry. Kirk\u2010Othmer Encyclopedia of Chemical Technology John Wiley and Sons Ltd.","DOI":"10.1002\/0471238961.1915141519211912.a01.pub2"},{"key":"e_1_2_1_7_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2006.09.016"},{"key":"e_1_2_1_8_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2007.05.005"},{"key":"e_1_2_1_9_2","unstructured":"Ashokkumar M. Kentish S.E. Lee Jet\u00a0al. (2009a)Processing of dairy ingredients by ultra\u2010sonication. PCT International Patent Application WO2009\/079691."},{"key":"e_1_2_1_10_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2009-2561"},{"key":"e_1_2_1_11_2","doi-asserted-by":"publisher","DOI":"10.1051\/dst\/2009044"},{"key":"e_1_2_1_12_2","unstructured":"Bates D.M.andBagnall W.(2011)Viscosity reduction. US Patent 2011\/0278153 A1."},{"key":"e_1_2_1_13_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2007.07.008"},{"key":"e_1_2_1_14_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2010.01850.x"},{"key":"e_1_2_1_15_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2008.00875.x"},{"key":"e_1_2_1_16_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2008.11.005"},{"key":"e_1_2_1_17_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4557.2009.00250.x"},{"key":"e_1_2_1_18_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(03)73988-5"},{"issue":"1","key":"e_1_2_1_19_2","first-page":"34","article-title":"Influence of high intensity ultrasound with different probe diameter on the degree of homogenization (variance) and physical properties of cow milk","volume":"10","author":"Bosiljkov T.","year":"2011","journal-title":"African Journal of Biotechnology"},{"key":"e_1_2_1_20_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2006.06.003"},{"key":"e_1_2_1_21_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.seppur.2009.06.013"},{"key":"e_1_2_1_22_2","doi-asserted-by":"publisher","DOI":"10.1051\/dst\/2008037"},{"key":"e_1_2_1_23_2","doi-asserted-by":"publisher","DOI":"10.1042\/bj2820589"},{"key":"e_1_2_1_24_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2006.12.004"},{"key":"e_1_2_1_25_2","doi-asserted-by":"publisher","DOI":"10.1016\/S1383-5866(98)00091-4"},{"key":"e_1_2_1_26_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2010.12.016"},{"key":"e_1_2_1_27_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2012-5318"},{"key":"e_1_2_1_28_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2012.02.021"},{"key":"e_1_2_1_29_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2010.11.023"},{"key":"e_1_2_1_30_2","doi-asserted-by":"publisher","DOI":"10.1021\/jp061441t"},{"key":"e_1_2_1_31_2","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029909990483"},{"key":"e_1_2_1_32_2","doi-asserted-by":"publisher","DOI":"10.1039\/C0SM00806K"},{"key":"e_1_2_1_33_2","doi-asserted-by":"publisher","DOI":"10.1007\/s11095-008-9653-9"},{"issue":"3","key":"e_1_2_1_34_2","first-page":"89","article-title":"Applications of ultrasound in food technology","volume":"6","author":"Dolatowski Z.J.","year":"2007","journal-title":"ACTA Scientiarum Polonorum"},{"key":"e_1_2_1_35_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2008.11.011"},{"key":"e_1_2_1_36_2","first-page":"183","volume-title":"Ultrasound in Food Processing","author":"Earnshaw R.G.","year":"1998"},{"key":"e_1_2_1_37_2","doi-asserted-by":"publisher","DOI":"10.1016\/0168-1605(95)00057-7"},{"key":"e_1_2_1_38_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2010.07.030"},{"key":"e_1_2_1_39_2","doi-asserted-by":"publisher","DOI":"10.1177\/1082013208098814"},{"key":"e_1_2_1_40_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2011.02.009"},{"key":"e_1_2_1_41_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.1989.tb02535.x"},{"key":"e_1_2_1_42_2","first-page":"254","volume-title":"Milk Powder Technology\u00a0\u2013\u00a0Evaporation and Spray Drying","author":"GEA NIRO","year":"2010"},{"key":"e_1_2_1_43_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2010.02007.x"},{"key":"e_1_2_1_44_2","doi-asserted-by":"publisher","DOI":"10.1007\/s11483-010-9161-4"},{"key":"e_1_2_1_45_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2005.07.006"},{"key":"e_1_2_1_46_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcrysgro.2004.09.049"},{"key":"e_1_2_1_47_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(88)79707-6"},{"key":"e_1_2_1_48_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf970876y"},{"key":"e_1_2_1_49_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2005.06.005"},{"key":"e_1_2_1_50_2","doi-asserted-by":"publisher","DOI":"10.1016\/0041-624X(67)90061-3"},{"key":"e_1_2_1_51_2","volume-title":"Hielscher\u00a0\u2013\u00a0Ultrasound Technology","author":"Hielscher","year":"2012"},{"key":"e_1_2_1_52_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2007.10.004"},{"key":"e_1_2_1_53_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.memsci.2004.06.013"},{"key":"e_1_2_1_54_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2011.03.003"},{"key":"e_1_2_1_55_2","doi-asserted-by":"publisher","DOI":"10.1271\/bbb1961.47.33"},{"key":"e_1_2_1_56_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2007.07.005"},{"key":"e_1_2_1_57_2","first-page":"173","volume-title":"Modern Dairy Technology","author":"Knipschildt M.E.","year":"1997"},{"key":"e_1_2_1_58_2","doi-asserted-by":"publisher","DOI":"10.1016\/S1383-5866(99)00023-4"},{"key":"e_1_2_1_59_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2007.10.024"},{"key":"e_1_2_1_60_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0041-624X(97)00105-4"},{"key":"e_1_2_1_61_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.memsci.2004.02.031"},{"key":"e_1_2_1_62_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2006.01.002"},{"key":"e_1_2_1_63_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.seppur.2006.05.006"},{"key":"e_1_2_1_64_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2006.12.004"},{"key":"e_1_2_1_65_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2009.06.009"},{"key":"e_1_2_1_66_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2008.12.018"},{"key":"e_1_2_1_67_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2007-0166"},{"key":"e_1_2_1_68_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2012.09.018"},{"issue":"1","key":"e_1_2_1_69_2","first-page":"63","article-title":"Cleaning of spiralwound ultrafiltration membranes using ultrasound and alkaline solution of EDTA","volume":"264","author":"Maskooki A.","year":"2008","journal-title":"Desalination"},{"key":"e_1_2_1_70_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.seppur.2007.05.028"},{"key":"e_1_2_1_71_2","first-page":"105","volume-title":"Ultrasound in Food Processing","author":"Mason T.J.","year":"1998"},{"key":"e_1_2_1_72_2","doi-asserted-by":"publisher","DOI":"10.1016\/B978-012676757-5\/50015-3"},{"key":"e_1_2_1_73_2","doi-asserted-by":"publisher","DOI":"10.1002\/sca.4950210504"},{"key":"e_1_2_1_74_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2009.01.010"},{"key":"e_1_2_1_75_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0963-9969(97)00071-9"},{"key":"e_1_2_1_76_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf00049a010"},{"key":"e_1_2_1_77_2","first-page":"739","volume-title":"Fundamentals of Dairy Chemistry","author":"Morr C.V.","year":"1999"},{"key":"e_1_2_1_78_2","doi-asserted-by":"publisher","DOI":"10.1177\/1082013203034641"},{"key":"e_1_2_1_79_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.seppur.2003.12.013"},{"key":"e_1_2_1_80_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.memsci.2005.03.001"},{"key":"e_1_2_1_81_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2004.05.007"},{"key":"e_1_2_1_82_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2006.11.008"},{"key":"e_1_2_1_83_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf00118a001"},{"key":"e_1_2_1_84_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2010.05.006"},{"key":"e_1_2_1_85_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2008.07.005"},{"key":"e_1_2_1_86_2","first-page":"4","article-title":"Green Dairy Team Consortium Started","volume":"17","author":"NIZO","year":"2010","journal-title":"NIZO Vision"},{"key":"e_1_2_1_87_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(02)74240-9"},{"key":"e_1_2_1_88_2","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029900025206"},{"key":"e_1_2_1_89_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(76)84246-4"},{"key":"e_1_2_1_90_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2010.07.012"},{"key":"e_1_2_1_91_2","volume-title":"Revolutionizing Respiratory Medicine","author":"Prosonix","year":"2012"},{"key":"e_1_2_1_92_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2008.10.017"},{"key":"e_1_2_1_93_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.10.037"},{"key":"e_1_2_1_94_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.08.025"},{"key":"e_1_2_1_95_2","first-page":"305","article-title":"The viscosity of skim\u2010milk concentrates","volume":"36","author":"Snoeren T.H.M.","year":"1982","journal-title":"Netherlands Milk and Dairy Journal"},{"key":"e_1_2_1_96_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(80)83140-7"},{"key":"e_1_2_1_97_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(80)83161-4"},{"key":"e_1_2_1_98_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.desal.2006.03.338"},{"key":"e_1_2_1_99_2","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029906002330"},{"key":"e_1_2_1_100_2","doi-asserted-by":"publisher","DOI":"10.1021\/jp027840f"},{"key":"e_1_2_1_101_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf0204654"},{"key":"e_1_2_1_102_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf990181s"},{"issue":"2","key":"e_1_2_1_103_2","first-page":"69","article-title":"Review: Effect of ultrasound processing on the quality of dairy products","volume":"54","author":"Villamiel M.","year":"1999","journal-title":"Milchwissenschaft"},{"issue":"3","key":"e_1_2_1_104_2","first-page":"123","article-title":"Degassing of milk by high\u2010intensity ultrasound","volume":"5","author":"Villamiel M.","year":"2000","journal-title":"Milchwissenschaft"},{"key":"e_1_2_1_105_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf060895k"},{"key":"e_1_2_1_106_2","volume-title":"Milk powder technology evaporation and spray drying","author":"Westergaard V.","year":"2004"},{"key":"e_1_2_1_107_2","doi-asserted-by":"publisher","DOI":"10.1080\/14786440908564348"},{"key":"e_1_2_1_108_2","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-55.9.678"},{"key":"e_1_2_1_109_2","doi-asserted-by":"publisher","DOI":"10.1016\/S1466-8564(00)00020-5"},{"key":"e_1_2_1_110_2","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-66.9.1642"},{"key":"e_1_2_1_111_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2009.10.014"},{"key":"e_1_2_1_112_2","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029911000070"},{"key":"e_1_2_1_113_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2012.04.007"},{"key":"e_1_2_1_114_2","first-page":"18","article-title":"Outline of milk protein concentrate","volume":"3","author":"Zwijgers A.","year":"1992","journal-title":"International Food Ingredients"}],"container-title":["Emerging Dairy Processing Technologies"],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/9781118560471.ch6","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,6,9]],"date-time":"2024-06-09T08:22:40Z","timestamp":1717921360000},"score":35.7874,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/9781118560471.ch6"}},"issued":{"date-parts":[[2015,5,29]]},"ISBN":["9781118560624","9781118560471"],"references-count":113,"alternative-id":["10.1002\/9781118560471.ch6","10.1002\/9781118560471"],"URL":"https:\/\/doi.org\/10.1002\/9781118560471.ch6","archive":["Portico"],"published":{"date-parts":[[2015,5,29]]}},{"indexed":{"date-parts":[[2025,11,5]],"date-time":"2025-11-05T14:24:40Z","timestamp":1762352680756},"reference-count":79,"publisher":"InTech","isbn-type":[{"value":"9781789233124","type":"print"},{"value":"9781789233131","type":"electronic"}],"license":[{"start":{"date-parts":[[2018,6,20]],"date-time":"2018-06-20T00:00:00Z","timestamp":1529452800000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/3.0\/legalcode"}],"content-domain":{"domain":[],"crossmark-restriction":false},"DOI":"10.5772\/intechopen.72927","type":"book-chapter","created":{"date-parts":[[2018,6,20]],"date-time":"2018-06-20T06:46:21Z","timestamp":1529477181000},"source":"Crossref","is-referenced-by-count":1,"title":["Adjusting Bioactive Functions of Dairy Products via Processing"],"prefix":"10.5772","author":[{"given":"Katrin A.","family":"Kopf-Bolanz","sequence":"first","affiliation":[]}],"member":"3774","published-online":{"date-parts":[[2018,6,20]]},"reference":[{"key":"ref=1","doi-asserted-by":"crossref","unstructured":"Haug A, H\u00f8stmark AT, Harstad OM.\u00a0Bovine milk in human nutrition\u2014A review. Lipids in Health and Disease. 2007;6:25. DOI: 10.1186\/1476-511X-6-25","DOI":"10.1186\/1476-511X-6-25"},{"key":"ref=2","doi-asserted-by":"crossref","unstructured":"Kopf-Bolanz KA, Schwander F, Gijs M, Verg\u00e8res G, Portmann R, Egger L.\u00a0Validation of an in\u00a0vitro digestive system for studying macronutrient decomposition in humans. The Journal of Nutrition. 2012;142:245-250. DOI: 10.3945\/jn.111.148635","DOI":"10.3945\/jn.111.148635"},{"key":"ref=3","doi-asserted-by":"crossref","unstructured":"Korhonen H, Pihlanto A.\u00a0Bioactive peptides: Production and functionality. International Dairy Journal. 2006;16:945-960. DOI: 10.1016\/j.idairyj.2005.10.012","DOI":"10.1016\/j.idairyj.2005.10.012"},{"key":"ref=4","doi-asserted-by":"crossref","unstructured":"Hartmann RMH.\u00a0Food-derived peptides with biological activity: From research to food applications. Current Opinion in Biotechnology. 2007;18:163-169. DOI: 10.1016\/j.copbio.2007.01.013","DOI":"10.1016\/j.copbio.2007.01.013"},{"key":"ref=5","doi-asserted-by":"crossref","unstructured":"Kim S-K, Wijesekara I.\u00a0Development and biological activities of marine-derived bioactive peptides: A review. Journal of Functional Foods. 2010;2:1-9. DOI: 10.1016\/j.jff.2010.01.003","DOI":"10.1016\/j.jff.2010.01.003"},{"key":"ref=6","doi-asserted-by":"crossref","unstructured":"Maestri E, Marmiroli M, Marmiroli N.\u00a0Bioactive peptides in plant-derived foodstuffs. Journal of Proteomics. 2016;147:140-155. DOI: 10.1016\/j.jprot.2016.03.048","DOI":"10.1016\/j.jprot.2016.03.048"},{"key":"ref=7","doi-asserted-by":"crossref","unstructured":"Choi J, Sabikhi L, Hassan A, Anand S.\u00a0Bioactive peptides in dairy products. International Journal of Dairy Technology. 2012;65:1-12. DOI: 10.1111\/j.1471-0307.2011.00725.x","DOI":"10.1111\/j.1471-0307.2011.00725.x"},{"key":"ref=8","doi-asserted-by":"crossref","unstructured":"Daliri EB-M, Oh DH, Lee BH.\u00a0Bioactive peptides. Foods. 2017;6(5):32. DOI: 10.3390\/foods6050032","DOI":"10.3390\/foods6050032"},{"key":"ref=9","doi-asserted-by":"crossref","unstructured":"Park O, Allen JC.\u00a0Preparation of phosphopeptides derived from \u03b1s-casein and \u03b2-casein using immobilized glutamic acid-specific endopeptidase and characterization of their calcium binding. Journal of Dairy Science. 1998;81:2858-2865. DOI: 10.3168\/jds.S0022-0302(98)75845-X","DOI":"10.3168\/jds.S0022-0302(98)75845-X"},{"key":"ref=10","doi-asserted-by":"crossref","unstructured":"Elleg\u00e5rd KH, Gammelg\u00e5rd-Larsen C, S\u00f8rensen ES, Fedosov S.\u00a0Process scale chromatographic isolation, characterization and identification of tryptic bioactive casein phosphopeptides. International Dairy Journal. 1999;9:639-652. DOI: 10.1016\/S0958-6946(99)00135-1","DOI":"10.1016\/S0958-6946(99)00135-1"},{"key":"ref=11","doi-asserted-by":"crossref","unstructured":"Pihlanto-Lepp\u00e4l\u00e4 A, Paakkari I, Rinta-Koski M, Antila P.\u00a0Bioactive peptide derived from in\u00a0vitro proteolysis of bovine \u03b2-lactoglobulin and its effect on smooth muscle. The Journal of Dairy Research. 1997;64:149-155. DOI: 10.1017\/S0022029996001926","DOI":"10.1017\/S0022029996001926"},{"key":"ref=12","unstructured":"Foltz M, Meynen EE, Bianco V, van Platerink C, Koning TM, Kloek J.\u00a0Angiotensin converting enzyme inhibitory peptides from a lactotripeptide-enriched milk beverage are absorbed intact into the circulation. The Journal of Nutrition. April. 2007;137:953-958"},{"key":"ref=13","doi-asserted-by":"crossref","unstructured":"van Platerink CJ, Janssen H-GM, Horsten R, Haverkamp J.\u00a0Quantification of ACE inhibiting peptides in human plasma using high performance liquid chromatography-mass spectrometry. Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences. 2006;830:151-157. DOI: 10.1016\/j.jchromb.2005.10.036","DOI":"10.1016\/j.jchromb.2005.10.036"},{"key":"ref=14","doi-asserted-by":"crossref","unstructured":"Udenigwe CC, Aluko RE.\u00a0Food protein-derived bioactive peptides: Production, processing, and potential health benefits. Journal of Food Science. 2012;77:R11-R24. DOI: 10.1111\/j.1750-3841.2011.02455.x","DOI":"10.1111\/j.1750-3841.2011.02455.x"},{"key":"ref=15","doi-asserted-by":"crossref","unstructured":"Fiat A-M, Migliore-Samour D, Joll\u00e8s P, Drouet L, Sollier CBD, Caen J.\u00a0Biologically active peptides from milk proteins with emphasis on two examples concerning antithrombotic and Immunomodulating activities. Journal of Dairy Science. 1993;76:301-310. DOI: 10.3168\/jds.S0022-0302(93)77351-8","DOI":"10.3168\/jds.S0022-0302(93)77351-8"},{"key":"ref=16","doi-asserted-by":"crossref","unstructured":"Chabance B, Marteau P, Rambaud JC, Migliore-Samour D, Boynard M, Perrotin P, Guillet R, Joll\u00e8s P, Fiat AM.\u00a0Casein peptide release and passage to the blood in humans during digestion of milk or yogurt. Biochimie. 1998;80:155-165","DOI":"10.1016\/S0300-9084(98)80022-9"},{"key":"ref=17","doi-asserted-by":"crossref","unstructured":"Roy MK, Watanabe Y, Tamai Y.\u00a0Induction of apoptosis in HL-60 cells by skimmed milk digested with a proteolytic enzyme from the yeast Saccharomyces cerevisiae. Journal of Bioscience and Bioengineering. 1999;88:426-432. DOI: 10.1016\/S1389-1723(99)80221-7","DOI":"10.1016\/S1389-1723(99)80221-7"},{"key":"ref=18","doi-asserted-by":"crossref","unstructured":"Gill HS, Doull F, Rutherfurd KJ, Cross ML.\u00a0Immunoregulatory peptides in bovine milk. British Journal\u00a0of\u00a0Nutrition. 2000;(Suppl 1):S111-S117","DOI":"10.1017\/S0007114500002336"},{"key":"ref=19","doi-asserted-by":"crossref","unstructured":"Gauthier SF, Pouliot Y, Saint-Sauveur D.\u00a0Immunomodulatory peptides obtained by the enzymatic hydrolysis of whey proteins. International Dairy Journal. 2006;16:1315-1323. DOI: 10.1016\/j.idairyj.2006.06.014","DOI":"10.1016\/j.idairyj.2006.06.014"},{"key":"ref=20","doi-asserted-by":"crossref","unstructured":"Otani H, Kihara Y, Park M.\u00a0The Immunoenhancing property of a dietary casein phosphopeptide preparation in mice. Food and Agricultural Immunology. 2010;12:165-173. DOI: 10.1080\/095401000404102","DOI":"10.1080\/095401000404102"},{"key":"ref=21","doi-asserted-by":"crossref","unstructured":"Darmoul D, Voisin T, Couvineau A, Rouyerfessard C, Salomon R, Wang YX, et\u00a0al. Regional expression of epithelial dipeptidyl peptidase IV in the human intestines. Biochemical and Biophysical Research Communications. 1994;203:1224-1229. DOI: 10.1006\/bbrc.1994.2313","DOI":"10.1006\/bbrc.1994.2313"},{"key":"ref=22","doi-asserted-by":"crossref","unstructured":"Kopf-Bolanz KA, Schwander F, Gijs M, Verg\u00e8res G, Portmann R, Egger L.\u00a0Impact of milk processing on the generation of peptides during digestion. International Dairy Journal. 2014;35:130-138. DOI: 10.1016\/j.idairyj.2013.10.012","DOI":"10.1016\/j.idairyj.2013.10.012"},{"key":"ref=23","doi-asserted-by":"crossref","unstructured":"Sila A, Martinez-Alvarez O, Haddar A, G\u00f3mez-Guill\u00e9n MC, Nasri M, Montero MP, Bougatef A.\u00a0Recovery, viscoelastic and functional properties of Barbel skin gelatine: Investigation of anti-DPP-IV and anti-prolyl endopeptidase activities of generated gelatine polypeptides. Food Chemistry. 2015;168:478-486. DOI: 10.1016\/j.foodchem.2014.07.086","DOI":"10.1016\/j.foodchem.2014.07.086"},{"key":"ref=24","doi-asserted-by":"crossref","unstructured":"Nongonierma AB, Fitzgerald RJ.\u00a0Inhibition of dipeptidyl peptidase IV (DPP-IV) by tryptophan containing dipeptides. Food &amp; Function. 2013;4:1843-1849. DOI: 10.1039\/c3fo60262a","DOI":"10.1039\/c3fo60262a"},{"key":"ref=25","doi-asserted-by":"crossref","unstructured":"Beucher S, Levenez F, Yvon M, Corring T.\u00a0Effects of gastric digestive products from casein on CCK release by intestinal cells in rat. The Journal of Nutritional Biochemistry. 1994;5:578-584. DOI: 10.1016\/0955-2863(94)90012-4","DOI":"10.1016\/0955-2863(94)90012-4"},{"key":"ref=26","doi-asserted-by":"crossref","unstructured":"Yvon M, Beucher S, Guilloteau P, Le Huerou-Luron I, Corring T.\u00a0Effects of caseinomacropeptide (CMP) on digestion regulation. Reproduction, Nutrition, Development. 1994;34:527-537. DOI: 10.1051\/rnd:19940602","DOI":"10.1051\/rnd:19940602"},{"key":"ref=27","doi-asserted-by":"crossref","unstructured":"Ricci-Cabello I, Herrera MO, Artacho R.\u00a0Possible role of milk-derived bioactive peptides in the treatment and prevention of metabolic syndrome. Nutrition Reviews. 2012;70:241-255. DOI: 10.1111\/j.1753-4887.2011.00448.x","DOI":"10.1111\/j.1753-4887.2011.00448.x"},{"key":"ref=28","doi-asserted-by":"crossref","unstructured":"Pihlanto-Lepp\u00e4l\u00e4 A.\u00a0Bioactive peptides derived from bovine whey proteins. Trends in Food Science &amp; Technology. 2000;11:347-356. DOI: 10.1016\/S0924-2244(01)00003-6","DOI":"10.1016\/S0924-2244(01)00003-6"},{"key":"ref=29","doi-asserted-by":"crossref","unstructured":"Jan F, Kumar S, Jha R.\u00a0Effect of boiling on the antidiabetic property of enzyme treated sheep milk casein. Veterinary World. 2016;9:1152-1156. DOI: 10.14202\/vetworld.2016.1152-1156","DOI":"10.14202\/vetworld.2016.1152-1156"},{"key":"ref=30","doi-asserted-by":"crossref","unstructured":"Park YW, Nam MS.\u00a0Bioactive peptides in milk and dairy products: A review. Korean Journal\u00a0for\u00a0Food Science\u00a0of\u00a0Animal Resources. 2015;35:831-840. DOI: 10.5851\/kosfa.2015.35.6.831","DOI":"10.5851\/kosfa.2015.35.6.831"},{"key":"ref=31","doi-asserted-by":"crossref","unstructured":"Meisel H, FitzGerald J.\u00a0Biofunctional peptides from milk proteins: Mineral binding and cytomodulatory effects. CPD. 2003;9:1289-1295. DOI: 10.2174\/1381612033454847","DOI":"10.2174\/1381612033454847"},{"key":"ref=32","doi-asserted-by":"crossref","unstructured":"Teucher B, Majsak-Newman G, Dainty JR, McDonagh D, FitzGerald RJ, Fairweather-Tait SJ.\u00a0Calcium absorption is not increased by caseinophosphopeptides. The American Journal of Clinical Nutrition. 2006;84:162-166","DOI":"10.1093\/ajcn\/84.1.162"},{"key":"ref=33","doi-asserted-by":"crossref","unstructured":"Shah NP.\u00a0Effects of milk-derived bioactives: An overview. BJN. 2000;84:58. DOI: 10.1017\/S000711450000218X","DOI":"10.1017\/S000711450000218X"},{"key":"ref=34","doi-asserted-by":"crossref","unstructured":"Howard A, Udenigwe CC.\u00a0Mechanisms and prospects of food protein hydrolysates and peptide-induced hypolipidaemia. Food &amp; Function. 2013;4:40-51. DOI: 10.1039\/c2fo30216k","DOI":"10.1039\/C2FO30216K"},{"key":"ref=35","doi-asserted-by":"crossref","unstructured":"Nagaoka S, Futamura Y, Miwa K, Awano T, Yamauchi K, Kanamaru Y, et\u00a0al. Identification of novel hypocholesterolemic peptides derived from bovine milk beta-lactoglobulin. Biochemical and Biophysical Research Communications. 2001;281:11-17. DOI: 10.1006\/bbrc.2001.4298","DOI":"10.1006\/bbrc.2001.4298"},{"key":"ref=36","doi-asserted-by":"crossref","unstructured":"Clare D, Catignani G, Swaisgood H.\u00a0Biodefense properties of milk: The role of antimicrobial proteins and peptides. CPD. 2003;9:1239-1255. DOI: 10.2174\/1381612033454874","DOI":"10.2174\/1381612033454874"},{"key":"ref=37","doi-asserted-by":"crossref","unstructured":"Maeno M, Mizuno S, Mennear JH, Bernard BK.\u00a0Studies of the toxicological potential of tripeptides (l-valyl-l-prolyl-l-proline and l-isoleucyl-l-prolyl-l-proline): VIII.\u00a0Assessment of cytotoxicity and clastogenicity of tripeptides-containing casein hydrolysate and Lactobacillus helveticus-fermented milk powders in Chinese hamster lung cells. International Journal of Toxicology. 2005;24(Suppl 4):97-105. DOI: 10.1080\/10915810500259663","DOI":"10.1080\/10915810500259663"},{"key":"ref=38","doi-asserted-by":"crossref","unstructured":"Nakamura Y, Bando I, Mennear JH, Bernard BK.\u00a0Studies of the toxicological potential of tripeptides (l-valyl-l-prolyl-l-proline and l-isoleucyl-l-prolyl-l-proline): IV.\u00a0Assessment of the repeated-dose toxicological potential of synthesized l-valyl-l-prolyl-l-proline in male and female rats and dogs. International Journal of Toxicology. 2005;24(Suppl 4):25-39. DOI: 10.1080\/10915810500259580","DOI":"10.1080\/10915810500259580"},{"key":"ref=39","doi-asserted-by":"crossref","unstructured":"Bernard BK, Nakamura Y, Bando I, Mennear JH.\u00a0Studies of the toxicological potential of tripeptides (l-valyl-l-prolyl-l-proline and l-isoleucyl-l-prolyI-L-proline): II.\u00a0Introduction. International Journal of Toxicology. 2005;24(Suppl 4):5-11. DOI: 10.1080\/10915810500259531","DOI":"10.1080\/10915810500259531"},{"key":"ref=40","doi-asserted-by":"crossref","unstructured":"Davis PJ, Smales CM, James DC.\u00a0How can thermal processing modify the antigenicity of proteins? Allergy. 2001;56:56-60. DOI: 10.1034\/j.1398-9995.2001.00918.x","DOI":"10.1034\/j.1398-9995.2001.00918.x"},{"key":"ref=41","doi-asserted-by":"crossref","unstructured":"Bu G, Luo Y, Zhang Y, Chen F.\u00a0Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins. Journal of the Science of Food and Agriculture. 2010;90:2015-2020. DOI: 10.1002\/jsfa.4046","DOI":"10.1002\/jsfa.4046"},{"key":"ref=42","doi-asserted-by":"crossref","unstructured":"Ahmadova A, El-Ghaish S, Choiset Y, Rabesona H, Drouet M, Chobert J-M, Kuliev AA, Haertle T.\u00a0Modification of IgE binding to \u03b2- and \u03b1 S1-caseins by proteolytic activity of Lactobacillus helveticus A75. Journal of Food Biochemistry. 2013;37:491-500. DOI: 10.1111\/j.1745-4514.2012.00664.x","DOI":"10.1111\/j.1745-4514.2012.00664.x"},{"key":"ref=43","doi-asserted-by":"crossref","unstructured":"Daniel H.\u00a0Molecular and integrative physiology of intestinal peptide transport. Annual Review of Physiology. 2004;66:361-384. DOI: 10.1146\/annurev.physiol.66.032102.144149","DOI":"10.1146\/annurev.physiol.66.032102.144149"},{"key":"ref=44","doi-asserted-by":"crossref","unstructured":"Vermeirssen V, Deplancke B, Tappenden KA, van Camp J, Gaskins HR, Verstraete W.\u00a0Intestinal transport of the lactokinin Ala-Leu-Pro-Met-is-Ile-Arg through a Caco-2 Bbe monolayer. Journal of Peptide Science. 2002;8:95-100. DOI: 10.1002\/psc.371","DOI":"10.1002\/psc.371"},{"key":"ref=45","doi-asserted-by":"crossref","unstructured":"Dia VP, Torres S, de Lumen BO, Erdman JW, de Mejia EG.\u00a0Presence of lunasin in plasma of men after soy protein consumption. Journal of Agricultural and Food Chemistry. 2009;57:1260-1266. DOI: 10.1021\/jf803303k","DOI":"10.1021\/jf803303k"},{"key":"ref=46","doi-asserted-by":"crossref","unstructured":"Walther B, Sieber R.\u00a0Bioactive proteins and peptides in foods. International Journal for Vitamin and Nutrition Research. 2011;81:181-192. DOI: 10.1024\/0300-9831\/a000054","DOI":"10.1024\/0300-9831\/a000054"},{"key":"ref=47","doi-asserted-by":"crossref","unstructured":"Minekus M, Alminger M, Alvito P, Ballance S, Bohn T, Bourlieu C, et\u00a0al. A standardised static in\u00a0vitro digestion method suitable for food - an international consensus. Food &amp; Function. 2014;5:1113-1124. DOI: 10.1039\/c3fo60702j","DOI":"10.1039\/C3FO60702J"},{"key":"ref=48","doi-asserted-by":"crossref","unstructured":"Mamone G, Picariello G, Caira S, Addeo F, Ferranti P.\u00a0Analysis of food proteins and peptides by mass spectrometry-based techniques. Journal of Chromatography. A. 2009;1216:7130-7142. DOI: 10.1016\/j.chroma.2009.07.052","DOI":"10.1016\/j.chroma.2009.07.052"},{"key":"ref=49","doi-asserted-by":"crossref","unstructured":"Dallas DC, Guerrero A, Parker EA, Robinson RC, Gan J, German JB, et\u00a0al. Current peptidomics: Applications, purification, identification, quantification, and functional analysis. Proteomics. 2015;15:1026-1038. DOI: 10.1002\/pmic.201400310","DOI":"10.1002\/pmic.201400310"},{"key":"ref=50","doi-asserted-by":"crossref","unstructured":"Boutrou R, Gaudichon C, Dupont D, Jardin J, Airinei G, Marsset-Baglieri A, et\u00a0al. Sequential release of milk protein-derived bioactive peptides in the jejunum in healthy humans. The American Journal of Clinical Nutrition. 2013;97:1314-1323. DOI: 10.3945\/ajcn.112.055202","DOI":"10.3945\/ajcn.112.055202"},{"key":"ref=51","doi-asserted-by":"crossref","unstructured":"Nielsen SD, Beverly RL, Qu Y, Dallas DC.\u00a0Milk bioactive peptide database: A comprehensive database of milk protein-derived bioactive peptides and novel visualization. Food Chemistry. 2017;232:673-682. DOI: 10.1016\/j.foodchem.2017.04.056","DOI":"10.1016\/j.foodchem.2017.04.056"},{"key":"ref=52","doi-asserted-by":"crossref","unstructured":"Borad SG, Kumar A, Singh AK.\u00a0Effect of processing on nutritive values of milk protein. Critical Reviews in Food Science and Nutrition. 2017;57:3690-3702. DOI: 10.1080\/10408398.2016.1160361","DOI":"10.1080\/10408398.2016.1160361"},{"key":"ref=53","doi-asserted-by":"crossref","unstructured":"Relkin P, Eynard L, Launay B.\u00a0Thermodynamic parameters of \u03b2-lactoglobulin and \u03b1-lactalbumin. A DSC study of denaturation by heating. Thermochimica Acta. 1992;204:111-121. DOI: 10.1016\/0040-6031(92)80320-V","DOI":"10.1016\/0040-6031(92)80320-V"},{"key":"ref=54","doi-asserted-by":"crossref","unstructured":"alKanhal HA, Al-Othman AA, Hewedi FM.\u00a0Changes in protein nutritional quality in fresh and recombined ultra high temperature treated milk during storage. International Journal of Food Sciences and Nutrition. 2001;52:509-514","DOI":"10.1080\/713671811"},{"key":"ref=55","doi-asserted-by":"crossref","unstructured":"Barb\u00e9 F, M\u00e9nard O, Le Gouar Y, Buffi\u00e8re C, Famelart M-H, Laroche B, et\u00a0al. The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids. Food Chemistry. 2013;136:1203-1212. DOI: 10.1016\/j.foodchem.2012.09.022","DOI":"10.1016\/j.foodchem.2012.09.022"},{"key":"ref=56","doi-asserted-by":"crossref","unstructured":"Agyei D, Ongkudon CM, Wei CY, Chan AS, Danquah MK.\u00a0Bioprocess challenges to the isolation and purification of bioactive peptides. Food and Bioproducts Processing. 2016;98:244-256. DOI: 10.1016\/j.fbp.2016.02.003","DOI":"10.1016\/j.fbp.2016.02.003"},{"key":"ref=57","doi-asserted-by":"crossref","unstructured":"Takahashi H, Tsuchiya T, Takahashi M, Nakazawa M, Watanabe T, Takeuchi A, et\u00a0al. Viability of murine norovirus in salads and dressings and its inactivation using heat-denatured lysozyme. International Journal of Food Microbiology. 2016;233:29-33. DOI: 10.1016\/j.ijfoodmicro.2016.06.006","DOI":"10.1016\/j.ijfoodmicro.2016.06.006"},{"key":"ref=58","unstructured":"Bounous GGP.\u00a0The biological activity of undenatured dietary whey proteins: Role of glutathione. Clinical and Investigative Medicine. 1991;14:296-309"},{"key":"ref=59","doi-asserted-by":"crossref","unstructured":"Onwulata CI, Konstance RP, Cooke PH, Farrell HM.\u00a0Functionality of extrusion\u2014Texturized whey proteins. Journal of Dairy Science. 2003;86:3775-3782. DOI: 10.3168\/jds.S0022-0302(03)73984-8","DOI":"10.3168\/jds.S0022-0302(03)73984-8"},{"key":"ref=60","doi-asserted-by":"crossref","unstructured":"Ma J-J, Mao X-Y, Wang Q, Yang S, Zhang D, Chen S-W, Li Y-H.\u00a0Effect of spray drying and freeze drying on the immunomodulatory activity, bitter taste and hygroscopicity of hydrolysate derived from whey protein concentrate. LWT\u2014Food Science and Technology. 2014;56:296-302. DOI: 10.1016\/j.lwt.2013.12.019","DOI":"10.1016\/j.lwt.2013.12.019"},{"key":"ref=61","doi-asserted-by":"crossref","unstructured":"Seth K, Bajwa U.\u00a0Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese. Journal of Food Science and Technology. 2015;52:1561-1569. DOI: 10.1007\/s13197-013-1176-7","DOI":"10.1007\/s13197-013-1176-7"},{"key":"ref=62","doi-asserted-by":"crossref","unstructured":"Hayashi RKI.\u00a0Decreased proteolysis of alkali-treated protein: Consequences of racemization in food processing. Journal of Food Science. 1980;45:1430-1431. DOI: 10.1111\/j.1365-2621.1980.tb06572.x","DOI":"10.1111\/j.1365-2621.1980.tb06572.x"},{"key":"ref=63","doi-asserted-by":"crossref","unstructured":"Petti S, Tarsitani G, Simonetti D'Arca A.\u00a0Antibacterial activity of yoghurt against viridans streptococci in\u00a0vitro. Archives of Oral Biology. 2008;53:985-990. DOI: 10.1016\/j.archoralbio.2008.04.009","DOI":"10.1016\/j.archoralbio.2008.04.009"},{"key":"ref=64","doi-asserted-by":"crossref","unstructured":"Gobbetti M, Ferranti P, Smacchi E, Goffredi F, Addeo F.\u00a0Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4. Applied and Environmental Microbiology. 2000 Sep;66:3898-3904","DOI":"10.1128\/AEM.66.9.3898-3904.2000"},{"key":"ref=65","doi-asserted-by":"crossref","unstructured":"Jauhiainen T, Vapaatalo H, Poussa T, Kyr\u00f6npalo S, Rasmussen M, Korpela R.\u00a0Lactobacillus helveticus fermented milk lowers blood pressure in hypertensive subjects in 24-h ambulatory blood pressure measurement. American Journal of Hypertension. 2005;18:1600-1605. DOI: 10.1016\/j.amjhyper.2005.06.006","DOI":"10.1016\/j.amjhyper.2005.06.006"},{"key":"ref=66","doi-asserted-by":"crossref","unstructured":"Yamamoto N, Akino A, Takano T.\u00a0Antihypertensive effects of different kinds of fermented milk in spontaneously hypertensive rats. Bioscience, Biotechnology, and Biochemistry. 2014;58:776-778. DOI: 10.1271\/bbb.58.776","DOI":"10.1271\/bbb.58.776"},{"key":"ref=67","doi-asserted-by":"crossref","unstructured":"Yamamoto N, Akino A, Takano T.\u00a0Antihypertensive effect of the peptides derived from casein by an extracellular proteinase from lactobacillus helveticus CP790. Journal of Dairy Science. 1994;77:917-922. DOI: 10.3168\/jds.S0022-0302(94)77026-0","DOI":"10.3168\/jds.S0022-0302(94)77026-0"},{"key":"ref=68","doi-asserted-by":"crossref","unstructured":"Ryh\u00e4nen E-L, Pihlanto-Lepp\u00e4l\u00e4 A, Pahkala E.\u00a0A new type of ripened, low-fat cheese with bioactive properties. International Dairy Journal. 2001;11:441-447. DOI: 10.1016\/S0958-6946(01)00079-6","DOI":"10.1016\/S0958-6946(01)00079-6"},{"key":"ref=69","doi-asserted-by":"crossref","unstructured":"B\u00fctikofer U, Meyer J, Sieber R, Walther B, Wechsler D.\u00a0Occurrence of the angiotensin-converting enzyme inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in different cheese varieties of Swiss origin. Journal of Dairy Science. 2008;91:29-38. DOI: 10.3168\/jds.2007-0413","DOI":"10.3168\/jds.2007-0413"},{"key":"ref=70","doi-asserted-by":"crossref","unstructured":"Wada Y, L\u00f6nnerdal B.\u00a0Bioactive peptides released by in\u00a0vitro digestion of standard and hydrolyzed infant formulas. Peptides. 2015;73:101-105. DOI: 10.1016\/j.peptides.2015.09.005","DOI":"10.1016\/j.peptides.2015.09.005"},{"key":"ref=71","doi-asserted-by":"crossref","unstructured":"Hayes MG, Fox PF, Kelly AL.\u00a0Potential applications of high pressure homogenisation in processing of liquid milk. Journal of Dairy Research. 1999;72:25-33. DOI: 10.1017\/S0022029904000524","DOI":"10.1017\/S0022029904000524"},{"key":"ref=72","doi-asserted-by":"crossref","unstructured":"Zeece M, Huppertz T, Kelly A.\u00a0Effect of high-pressure treatment on in-vitro digestibility of \u03b2-lactoglobulin. Innovative Food Science &amp; Emerging Technologies. 2008;9:62-69. DOI: 10.1016\/j.ifset.2007.05.004","DOI":"10.1016\/j.ifset.2007.05.004"},{"key":"ref=73","doi-asserted-by":"crossref","unstructured":"Penas E, Restani P, Ballabio C, Pr\u00e9stamo G, Fiocci A, Gomez R.\u00a0Evaluation of the residual antigenicity of dairy whey hydrolysates obtained by combination of enzymatic hydrolysis and high-pressure treatment. Journal of Food Protection. 2006;69:1707-1712. DOI: 10.4315\/0362-028X-69.7.1707","DOI":"10.4315\/0362-028X-69.7.1707"},{"key":"ref=74","doi-asserted-by":"crossref","unstructured":"Villamiel M, de Jong P.\u00a0Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk. Journal of Agricultural and Food Chemistry. 2000;48:3068. DOI: 10.1021\/jf0006224","DOI":"10.1021\/jf0006224"},{"key":"ref=75","doi-asserted-by":"crossref","unstructured":"Simsek S, S\u00e1nchez-Rivera L, El SN, Karakaya S, Recio I.\u00a0Characterisation of in\u00a0vitro gastrointestinal digests from low fat caprine kefir enriched with inulin. International Dairy Journal. 2017;75:68-74. DOI: 10.1016\/j.idairyj.2017.07.004","DOI":"10.1016\/j.idairyj.2017.07.004"},{"key":"ref=76","doi-asserted-by":"crossref","unstructured":"Ozdal T, Capanoglu E, Altay F.\u00a0A review on protein\u2013phenolic interactions and associated changes. Food Research International. 2013;51:954-970. DOI: 10.1016\/j.foodres.2013.02.009","DOI":"10.1016\/j.foodres.2013.02.009"},{"key":"ref=77","doi-asserted-by":"crossref","unstructured":"R\u00e9mond D, Shahar DR, Gille D, Pinto P, Kachal J, Peyron M-A, et\u00a0al. Understanding the gastrointestinal tract of the elderly to develop dietary solutions that prevent malnutrition. Oncotarget. 2015;6:13858-13898. DOI: 10.18632\/oncotarget.4030","DOI":"10.18632\/oncotarget.4030"},{"key":"ref=78","doi-asserted-by":"crossref","unstructured":"Dallas DC, Underwood MA, Zivkovic AM, German JB.\u00a0Digestion of protein in premature and term infants. Journal of Nutritional\u00a0Disorders\u00a0&amp; Therapy. 2012;2:112. DOI: 10.4172\/2161-0509.1000112","DOI":"10.4172\/2161-0509.1000112"},{"key":"ref=79","doi-asserted-by":"crossref","unstructured":"Newton JL, James OF, Williams GV, Allen A.\u00a0The diurnal profile of gastric pepsin activity is reduced with Helicobacter pylori infection. Digestive Diseases and Sciences. 2004 Aug;49:1103-1108","DOI":"10.1023\/B:DDAS.0000037795.92727.9f"}],"container-title":["Technological Approaches for Novel Applications in Dairy Processing"],"language":"en","link":[{"URL":"http:\/\/www.intechopen.com\/download\/pdf\/58715","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2018,6,20]],"date-time":"2018-06-20T08:52:10Z","timestamp":1529484730000},"score":35.671394,"resource":{"primary":{"URL":"http:\/\/www.intechopen.com\/books\/technological-approaches-for-novel-applications-in-dairy-processing\/adjusting-bioactive-functions-of-dairy-products-via-processing"}},"issued":{"date-parts":[[2018,6,20]]},"ISBN":["9781789233124","9781789233131"],"references-count":79,"URL":"https:\/\/doi.org\/10.5772\/intechopen.72927","published":{"date-parts":[[2018,6,20]]}},{"indexed":{"date-parts":[[2026,2,2]],"date-time":"2026-02-02T19:53:51Z","timestamp":1770062031772,"version":"3.49.0"},"edition-number":"1","reference-count":102,"publisher":"Wiley","isbn-type":[{"value":"9781118560624","type":"print"},{"value":"9781118560471","type":"electronic"}],"license":[{"start":{"date-parts":[[2015,5,29]],"date-time":"2015-05-29T00:00:00Z","timestamp":1432857600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":[],"crossmark-restriction":false},"published-print":{"date-parts":[[2015,6,22]]},"DOI":"10.1002\/9781118560471.ch5","type":"other","created":{"date-parts":[[2015,5,30]],"date-time":"2015-05-30T05:02:51Z","timestamp":1432962171000},"page":"115-148","source":"Crossref","is-referenced-by-count":13,"title":["Pulsed Electric Fields (PEF) Processing of Milk and Dairy Products"],"prefix":"10.1002","author":[{"given":"Fernando","family":"Sampedro","sequence":"first","affiliation":[]},{"given":"Dolores","family":"Rodrigo","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2015,5,29]]},"reference":[{"key":"e_1_2_1_2_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0924-2244(01)00095-4"},{"key":"e_1_2_1_3_2","doi-asserted-by":"publisher","DOI":"10.1056\/NEJM199508033330502"},{"key":"e_1_2_1_4_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf000984b"},{"key":"e_1_2_1_5_2","doi-asserted-by":"crossref","first-page":"1191","DOI":"10.1093\/ajcn\/76.6.1191","article-title":"Beneficial role of dietary phytoestrogenes in obesity and diabetes","volume":"76","author":"Bathena S.J.","year":"2002","journal-title":"American Journal Clinical Nutrition"},{"key":"e_1_2_1_6_2","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029901005258"},{"key":"e_1_2_1_7_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(03)73649-2"},{"key":"e_1_2_1_8_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2004.08.022"},{"key":"e_1_2_1_9_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2010.07.021"},{"key":"e_1_2_1_10_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2011.02171.x"},{"key":"e_1_2_1_11_2","doi-asserted-by":"publisher","DOI":"10.1093\/infdis\/29.5.528"},{"key":"e_1_2_1_12_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(99)00069-0"},{"key":"e_1_2_1_13_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4549.1993.tb00225.x"},{"key":"e_1_2_1_14_2","first-page":"66","article-title":"Pulsed electric field processing","volume":"60","author":"Clark P.","year":"2006","journal-title":"Food Technology"},{"key":"e_1_2_1_15_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2007.11.002"},{"key":"e_1_2_1_16_2","doi-asserted-by":"publisher","DOI":"10.1016\/S1466-8564(01)00052-2"},{"key":"e_1_2_1_17_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(99)00175-0"},{"key":"e_1_2_1_18_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2004.06.001"},{"key":"e_1_2_1_19_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4549.2001.tb00461.x"},{"key":"e_1_2_1_20_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4549.2005.00029.x"},{"key":"e_1_2_1_21_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4549.2005.00036.x"},{"key":"e_1_2_1_22_2","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-68.6.1232"},{"key":"e_1_2_1_23_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4530.2006.00084.x"},{"key":"e_1_2_1_24_2","doi-asserted-by":"publisher","DOI":"10.1051\/lait:2005039"},{"key":"e_1_2_1_25_2","unstructured":"FDA (Food and Drug Administration)(2004)Guidance for industry: Juice HACCP hazards and controls guidance first edition; final guidance.www.fda.gov\/food\/guidanceregulation\/guidancedocumentsregulatoryinformation\/ucm072557.htm(last accessed 2 January 2015)."},{"key":"e_1_2_1_26_2","unstructured":"FDA (Food and Drug Administration)(2011)Grade \u201cA\u201d Pasteurized Milk Ordinance. US Department of Health and Human Services. Public Health Service.http:\/\/www.fda.gov\/downloads\/Food\/FoodSafety\/Product\u2010SpecificInformation\/MilkSafety\/NationalConferenceonInterstateMilkShipmentsNCIMSModelDocuments\/UCM291757.pdf(last accessed 2 January 2015)."},{"key":"e_1_2_1_27_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2009.03.002"},{"key":"e_1_2_1_28_2","doi-asserted-by":"publisher","DOI":"10.1006\/fstl.2001.0880"},{"key":"e_1_2_1_29_2","doi-asserted-by":"publisher","DOI":"10.1007\/s002530050663"},{"key":"e_1_2_1_30_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1541-4337.2010.00120.x"},{"key":"e_1_2_1_31_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2004.04.029"},{"key":"e_1_2_1_32_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2010.03.027"},{"key":"e_1_2_1_33_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0924-2244(01)00064-4"},{"key":"e_1_2_1_34_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2009.06.013"},{"key":"e_1_2_1_35_2","doi-asserted-by":"publisher","DOI":"10.1007\/BF01338893"},{"key":"e_1_2_1_36_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2010.03.034"},{"key":"e_1_2_1_37_2","first-page":"73","volume-title":"Case Studies in Novel Food Processing Technologies","author":"Kempkes M.A.","year":"2011"},{"key":"e_1_2_1_38_2","first-page":"97","volume-title":"Treatment of the Postmenopausal Woman","author":"Kronnenberg F.","year":"1994"},{"key":"e_1_2_1_39_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.01.001"},{"key":"e_1_2_1_40_2","first-page":"42","article-title":"Modelling the inactivation of PEF frequency and width for soybean lipoxygenase in soymilk","volume":"21","author":"Li Y.Q.","year":"2010","journal-title":"Agro Food Industry Hi\u2010Tech"},{"key":"e_1_2_1_41_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.2005.02561.x"},{"key":"e_1_2_1_42_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4530.1997.tb00425.x"},{"key":"e_1_2_1_43_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4549.2003.tb00507.x"},{"key":"e_1_2_1_44_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2003.tb09637.x"},{"key":"e_1_2_1_45_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf0260444"},{"key":"e_1_2_1_46_2","first-page":"872","article-title":"Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice\u2010soymilk beverage in chilled storage","volume":"43","author":"Morales\u2010de la Pena M.","year":"2010","journal-title":"Food Science and Technology"},{"key":"e_1_2_1_47_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2010.08.005"},{"key":"e_1_2_1_48_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2011.05.015"},{"key":"e_1_2_1_49_2","first-page":"207","article-title":"Enterobacter sakazakii: a review","volume":"15","author":"Nazarowec\u2010White M.","year":"1997","journal-title":"Journal of Food Engineering"},{"key":"e_1_2_1_50_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2008.07.002"},{"key":"e_1_2_1_51_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(06)72155-5"},{"key":"e_1_2_1_52_2","doi-asserted-by":"publisher","DOI":"10.2202\/1556-3758.1494"},{"key":"e_1_2_1_53_2","doi-asserted-by":"publisher","DOI":"10.1016\/S1466-8564(02)00055-3"},{"key":"e_1_2_1_54_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2007.04.007"},{"key":"e_1_2_1_55_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2009.03.006"},{"key":"e_1_2_1_56_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.67.4.1693-1699.2001"},{"key":"e_1_2_1_57_2","first-page":"44","article-title":"Ingredients","volume":"59","author":"Pszczola D.E.","year":"2005","journal-title":"Making fortification, Food Technology"},{"key":"e_1_2_1_58_2","doi-asserted-by":"publisher","DOI":"10.1109\/28.658715"},{"key":"e_1_2_1_59_2","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-61.9.1203"},{"key":"e_1_2_1_60_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-008-0868-0"},{"key":"e_1_2_1_61_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-005-0234-4"},{"key":"e_1_2_1_62_2","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029911000367"},{"key":"e_1_2_1_63_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2005.04.006"},{"key":"e_1_2_1_64_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2005.04.004"},{"key":"e_1_2_1_65_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.67.6.2833-2836.2001"},{"key":"e_1_2_1_66_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2011.03.022"},{"key":"e_1_2_1_67_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-005-0096-9"},{"key":"e_1_2_1_68_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2006.08.013"},{"key":"e_1_2_1_69_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2009.01068.x"},{"key":"e_1_2_1_70_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2009.05.006"},{"key":"e_1_2_1_71_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2010.09.013"},{"key":"e_1_2_1_72_2","doi-asserted-by":"publisher","DOI":"10.1080\/10408390802145526"},{"key":"e_1_2_1_73_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4530.1997.tb00428.x"},{"key":"e_1_2_1_74_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2004.05.056"},{"key":"e_1_2_1_75_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2008.10.005"},{"key":"e_1_2_1_76_2","doi-asserted-by":"publisher","DOI":"10.1205\/096030800532752"},{"key":"e_1_2_1_77_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2010.01916.x"},{"key":"e_1_2_1_78_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2007.06.012"},{"key":"e_1_2_1_79_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4549.2008.00321.x"},{"key":"e_1_2_1_80_2","first-page":"20","article-title":"Top 10 global food trends","volume":"59","author":"Sloan A.","year":"2005","journal-title":"Food Technology"},{"key":"e_1_2_1_81_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2002.tb09545.x"},{"key":"e_1_2_1_82_2","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-69.2.345"},{"key":"e_1_2_1_83_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2007-0979"},{"key":"e_1_2_1_84_2","doi-asserted-by":"publisher","DOI":"10.1007\/s12393-009-9011-7"},{"key":"e_1_2_1_85_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(06)72415-8"},{"key":"e_1_2_1_86_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2008-1996"},{"key":"e_1_2_1_87_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2009.07.003"},{"key":"e_1_2_1_88_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2010.11.003"},{"key":"e_1_2_1_89_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.cep.2006.07.011"},{"key":"e_1_2_1_90_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0924-2244(97)01016-9"},{"key":"e_1_2_1_91_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2008.00927.x"},{"key":"e_1_2_1_92_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.2008.03997.x"},{"key":"e_1_2_1_93_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2010.10.023"},{"key":"e_1_2_1_94_2","first-page":"93","article-title":"A statistical distribution function of wide applicability","volume":"51","author":"Weibull W.","year":"1951","journal-title":"Journal of Applied Mechanics"},{"key":"e_1_2_1_95_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0924-2244(01)00067-X"},{"key":"e_1_2_1_96_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.biosystemseng.2011.04.004"},{"key":"e_1_2_1_97_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4549.2004.tb00818.x"},{"key":"e_1_2_1_98_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2009.04.013"},{"key":"e_1_2_1_99_2","doi-asserted-by":"publisher","DOI":"10.1016\/0260-8774(94)00030-D"},{"key":"e_1_2_1_100_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2010.01916.x"},{"key":"e_1_2_1_101_2","doi-asserted-by":"publisher","DOI":"10.1007\/BFb0034499"},{"key":"e_1_2_1_102_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2009.07.007"},{"key":"e_1_2_1_103_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-010-1304-9"}],"container-title":["Emerging Dairy Processing Technologies"],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/9781118560471.ch5","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,6,9]],"date-time":"2024-06-09T08:22:26Z","timestamp":1717921346000},"score":35.4804,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/9781118560471.ch5"}},"issued":{"date-parts":[[2015,5,29]]},"ISBN":["9781118560624","9781118560471"],"references-count":102,"alternative-id":["10.1002\/9781118560471.ch5","10.1002\/9781118560471"],"URL":"https:\/\/doi.org\/10.1002\/9781118560471.ch5","archive":["Portico"],"published":{"date-parts":[[2015,5,29]]}},{"indexed":{"date-parts":[[2024,9,12]],"date-time":"2024-09-12T09:55:54Z","timestamp":1726134954890},"publisher-location":"Boca Raton","edition-number":"1","reference-count":0,"publisher":"CRC Press","isbn-type":[{"type":"electronic","value":"9781003138716"}],"content-domain":{"domain":[],"crossmark-restriction":false},"published-print":{"date-parts":[[2021,9,13]]},"DOI":"10.1201\/9781003138716-8","type":"book-chapter","created":{"date-parts":[[2021,9,13]],"date-time":"2021-09-13T16:59:19Z","timestamp":1631552359000},"page":"105-110","source":"Crossref","is-referenced-by-count":0,"title":["Application of\n                  Radiation-Based Processing of Dairy Products"],"prefix":"10.1201","author":[{"given":"M.","family":"Selvamuthukumaran","sequence":"first","affiliation":[]},{"given":"Sajid","family":"Maqsood","sequence":"additional","affiliation":[]}],"member":"301","container-title":["Non-Thermal Processing Technologies for the Dairy Industry"],"language":"en","deposited":{"date-parts":[[2021,9,13]],"date-time":"2021-09-13T16:59:27Z","timestamp":1631552367000},"score":35.414955,"resource":{"primary":{"URL":"https:\/\/www.taylorfrancis.com\/books\/9781003138716\/chapters\/10.1201\/9781003138716-8"}},"issued":{"date-parts":[[2021,9,13]]},"ISBN":["9781003138716"],"references-count":0,"URL":"https:\/\/doi.org\/10.1201\/9781003138716-8","published":{"date-parts":[[2021,9,13]]}},{"indexed":{"date-parts":[[2025,7,25]],"date-time":"2025-07-25T10:56:20Z","timestamp":1753440980424},"reference-count":118,"publisher":"Elsevier","isbn-type":[{"value":"9781855736764","type":"print"}],"license":[{"start":{"date-parts":[[2003,1,1]],"date-time":"2003-01-01T00:00:00Z","timestamp":1041379200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"published-print":{"date-parts":[[2003]]},"DOI":"10.1533\/9781855737075.1.130","type":"book-chapter","created":{"date-parts":[[2010,12,30]],"date-time":"2010-12-30T06:06:23Z","timestamp":1293689183000},"page":"130-154","source":"Crossref","is-referenced-by-count":9,"title":["Flavour generation in dairy products"],"prefix":"10.1533","author":[{"given":"A.E.M.","family":"Boelrijk","sequence":"first","affiliation":[]},{"given":"C.","family":"de Jong","sequence":"additional","affiliation":[]},{"given":"G.","family":"Smit","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"key":"10.1533\/9781855737075.1.130_bb0010","doi-asserted-by":"crossref","first-page":"273","DOI":"10.1016\/0308-8146(84)90082-7","article-title":"A procedure for the sensory analysis of GC effluents","volume":"14","author":"Acree","year":"1984","journal-title":"Food Chem"},{"key":"10.1533\/9781855737075.1.130_bb0015","series-title":"Flavour of dairy products","first-page":"151","article-title":"Developments in Food Flavours","author":"Adda","year":"1986"},{"key":"10.1533\/9781855737075.1.130_bb0020","first-page":"1","article-title":"Effect of dissolved oxygen content on the flavour profile of UHT milk during storage","volume":"47","author":"Adhikari","year":"1992","journal-title":"Austr. J. Dairy Technol"},{"key":"10.1533\/9781855737075.1.130_bb0025","doi-asserted-by":"crossref","first-page":"4037","DOI":"10.1128\/AEM.61.11.4037-4042.1995","article-title":"Purification and characterization of cystathionine \u00df-lyase from Lactococcus lactis subsp. Cremoris B78 and its possible role in flavor development in cheese","volume":"61","author":"Alting","year":"1995","journal-title":"Appl. Env. Microbiol"},{"key":"10.1533\/9781855737075.1.130_bb0030","first-page":"438","article-title":"Sensory changes and free SH-groups in UHT milk","volume":"47","author":"Anderson","year":"1992","journal-title":"Milchwissenschaft"},{"key":"10.1533\/9781855737075.1.130_bb0035","series-title":"Sensory quality of UHT milk","first-page":"318","article-title":"Heat-induced Changes in Milk","author":"Anderson","year":"1995"},{"key":"10.1533\/9781855737075.1.130_bb0040","first-page":"229","article-title":"Contribution of the components of the water-soluble fraction to the flavour of Cheddar cheese","volume":"21","author":"Aston","year":"1986","journal-title":"N.Z. J. Dairy Sci. Technol"},{"key":"10.1533\/9781855737075.1.130_bb0045","series-title":"Milk","first-page":"91","article-title":"Volatile Compounds in Foods and Beverages","author":"Badings","year":"1991"},{"key":"10.1533\/9781855737075.1.130_bb0050","first-page":"237","article-title":"Reduction of cooked flavor in heated milk and milk products by L-cystine","volume":"11","author":"Badings","year":"1978","journal-title":"Lebensm.-Wiss. u.-Technol"},{"key":"10.1533\/9781855737075.1.130_bb0055","series-title":"Aroma compounds which contribute to the difference in flavour between pasteurized milk and UHT milk","first-page":"683","article-title":"Flavour '81","author":"Badings","year":"1981"},{"key":"10.1533\/9781855737075.1.130_bb0060","first-page":"97","article-title":"Effect of preheat treatment and storage on the properties of whole milk powder. Changes in sensory properties","volume":"45","author":"Baldwin","year":"1991","journal-title":"Neth. Milk and Dairy J"},{"key":"10.1533\/9781855737075.1.130_rf0065","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1016\/0963-9969(92)90111-H","article-title":"Volatile components in steam distillates of Cheddar cheese as indicator indices of cheese maturity, flavour and odour","volume":"25","author":"Banks","year":"1992","journal-title":"Food Res. Int"},{"issue":"1","key":"10.1533\/9781855737075.1.130_bb0070","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1080\/10408398609527431","article-title":"Off-flavours in milk","volume":"24","author":"Bassette","year":"1986","journal-title":"CRC Crit. Rev. Food Sci. Nutr"},{"key":"10.1533\/9781855737075.1.130_bb0075","doi-asserted-by":"crossref","first-page":"4825","DOI":"10.1021\/jf010334n","article-title":"Aroma compounds of fresh milk from New Zealand cows fed different diets","volume":"49","author":"Bendall","year":"2001","journal-title":"J. Agric. Food. Chem"},{"key":"10.1533\/9781855737075.1.130_bb0080","doi-asserted-by":"crossref","first-page":"855","DOI":"10.1016\/S0958-6946(01)00136-4","article-title":"Hept-cis-4-enal, analysis and flavour contribution to fresh milk","volume":"11","author":"Bendall","year":"2001","journal-title":"Int. Dairy J"},{"key":"10.1533\/9781855737075.1.130_bb0085","series-title":"Reactions of lactose during heat treatment of milk: a quantitative study\u2019","author":"Berg","year":"1993"},{"issue":"3","key":"10.1533\/9781855737075.1.130_bb0090","first-page":"157","article-title":"Degradation of lactose during heating of milk: I-reaction pathways","volume":"48","author":"Berg","year":"1994","journal-title":"Netherlands Milk and Dairy Journal"},{"key":"10.1533\/9781855737075.1.130_bb0095","series-title":"Relating analytical and sensory data to predict flavor quality in dairy products","first-page":"95","article-title":"Freshness and Shelflife of Foods","author":"Boelrijk","year":"2002"},{"key":"10.1533\/9781855737075.1.130_bb0100","doi-asserted-by":"crossref","first-page":"359","DOI":"10.1016\/0958-6946(93)90023-S","article-title":"Comparison of the volatile flavour compounds of six European \u201cAOC\u201d cheeses by using a new dynamic headspace GC-MS method","volume":"3","author":"Bosset","year":"1993","journal-title":"Int. Dairy J"},{"key":"10.1533\/9781855737075.1.130_bb0105","first-page":"109","article-title":"Acetaldehyde and diacetyl production by S. thermophilus and other lactic streptococci","volume":"34","author":"Botazzi","year":"1967","journal-title":"J. Dairy Sci"},{"key":"10.1533\/9781855737075.1.130_bb0110","doi-asserted-by":"crossref","first-page":"2055","DOI":"10.1021\/jf9810719","article-title":"Altering the fat content affects flavor release in a model yogurt system","volume":"47","author":"Brauss","year":"1999","journal-title":"J. Agric. Food Chem"},{"key":"10.1533\/9781855737075.1.130_bb0115","doi-asserted-by":"crossref","first-page":"561","DOI":"10.1128\/AEM.63.2.561-566.1997","article-title":"Purification and characterization of cystathionine ?-lyase from Lactococcus lactis subsp. cremoris SK11: possible role in flavor compound formation during cheese maturation","volume":"63","author":"Bruinenberg","year":"1997","journal-title":"Appl. Env. Microbiol"},{"key":"10.1533\/9781855737075.1.130_bb0120","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1021\/jf00103a046","article-title":"Odour threshold of thiamin odour compound","volume":"29","author":"Buttery","year":"1981","journal-title":"J. Agric. Food Chem"},{"key":"10.1533\/9781855737075.1.130_bb0125","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/0958-6946(92)90001-3","article-title":"Flavour of heated milks, a review","volume":"2","author":"Calvo","year":"1992","journal-title":"Int. Dairy J"},{"key":"10.1533\/9781855737075.1.130_bb0130","doi-asserted-by":"crossref","first-page":"3171","DOI":"10.1021\/jf960849s","article-title":"Influence of heat treatment on the volatile compounds of milk","volume":"45","author":"Contarini","year":"1997","journal-title":"J. Agric. Food Chem"},{"key":"10.1533\/9781855737075.1.130_bb0135","first-page":"688","article-title":"Enzymatische eiwitsplitsing in kort\/hoog gesteriliseerde melkprodukten","volume":"6","author":"Driessen","year":"1981","journal-title":"NIZO Nieuws"},{"key":"10.1533\/9781855737075.1.130_bb0140","first-page":"22","article-title":"Bacterien in zuursels voor gefermenteerde melk-en zuivel-producten","volume":"24","author":"Driessen","year":"1988","journal-title":"Voedingsmiddelentechnologie"},{"key":"10.1533\/9781855737075.1.130_bb0145","series-title":"Flavour formation in dairy products","first-page":"245","article-title":"Progress in Flavour Research","author":"Dumont","year":"1979"},{"key":"10.1533\/9781855737075.1.130_bb0150","first-page":"231","article-title":"Effect of different heat treatments of milk on acid and flavor production by five single strain cultures","volume":"28","author":"Dutta","year":"1973","journal-title":"Milchwissenschaft"},{"key":"10.1533\/9781855737075.1.130_bb0155","first-page":"439","article-title":"U. OLMA 1994: Sensory tests of yoghurt. Joghurtdegustation an der OLMA 1994","volume":"2","author":"Eberhard","year":"1995","journal-title":"Agrar. Forsch"},{"key":"10.1533\/9781855737075.1.130_bb0160","first-page":"3","article-title":"Development of cheese flavour from peptides and amino acids by cell-free extracts of Lactococcus lactis subsp. cremoris B78 in a model system","volume":"50","author":"Engels","year":"1996","journal-title":"Neth. Milk and Dairy J"},{"key":"10.1533\/9781855737075.1.130_rf0160","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1016\/S0958-6946(97)00003-4","article-title":"A comparative study of volatile compounds in the water soluble fraction of various types of ripened cheese","volume":"7","author":"Engels","year":"1997","journal-title":"Int. Dairy J"},{"key":"10.1533\/9781855737075.1.130_bb0170","first-page":"189","article-title":"On the possibility of accelerating the ripening of Gouda cheese; a comment","volume":"41","author":"Exterkate","year":"1987","journal-title":"Neth. Milk and Dairy J"},{"key":"10.1533\/9781855737075.1.130_bb0175","doi-asserted-by":"crossref","first-page":"82","DOI":"10.3168\/jds.S0022-0302(98)75554-7","article-title":"Physicochemical interactions between aroma compounds and milk proteins: effect of water and protein modification","volume":"81","author":"Fares","year":"1998","journal-title":"J. Dairy Sci"},{"key":"10.1533\/9781855737075.1.130_bb0180","doi-asserted-by":"crossref","first-page":"546","DOI":"10.1002\/(SICI)1097-0010(199804)76:4<546::AID-JSFA987>3.0.CO;2-S","article-title":"Effect of naked oats in the dairy cow's diet on the oxidative stability of the milk fat","volume":"76","author":"Fearon","year":"1998","journal-title":"J. Sci. Food Agric"},{"key":"10.1533\/9781855737075.1.130_bb0185","doi-asserted-by":"crossref","first-page":"939","DOI":"10.1021\/jf60190a026","article-title":"Inhibition of cooked flavour in heated milk by use of additives","volume":"21","author":"Ferretti","year":"1973","journal-title":"J. Agric. Food Chem"},{"key":"10.1533\/9781855737075.1.130_bb0190","doi-asserted-by":"crossref","first-page":"1130","DOI":"10.1021\/jf60196a009","article-title":"Control of cooked flavour in HTST milk concentrates with a sulfhydryl blocking agent","volume":"22","author":"Ferretti","year":"1974","journal-title":"J. Agric. Food Chem"},{"key":"10.1533\/9781855737075.1.130_bb0195","first-page":"90","article-title":"Reaction kinetics evaluation of the oxidative changes in stored UHT milk","volume":"41","author":"Fink","year":"1986","journal-title":"Milchwissenschaft"},{"key":"10.1533\/9781855737075.1.130_bb0200","first-page":"152","article-title":"The effect of headspace volume on the quality of stored degassed UHT milk","volume":"41","author":"Fink","year":"1986","journal-title":"Milchwissenschaft"},{"key":"10.1533\/9781855737075.1.130_bb0205","doi-asserted-by":"crossref","first-page":"691","DOI":"10.1017\/S0022029900020768","article-title":"Mechanisms of formation of aroma compounds in milk and milk products","volume":"46","author":"Forss","year":"1979","journal-title":"J. Dairy Res"},{"key":"10.1533\/9781855737075.1.130_bb0210","doi-asserted-by":"crossref","first-page":"271","DOI":"10.1007\/BF00395937","article-title":"Acceleration of cheese ripening","volume":"70","author":"Fox","year":"1996","journal-title":"Antonie van Leeuwenhoek"},{"key":"10.1533\/9781855737075.1.130_bb0215","first-page":"6","article-title":"Improving the flavor of cultured buttermilk","author":"Frank","year":"1983","journal-title":"Cultured Dairy Products J"},{"key":"10.1533\/9781855737075.1.130_bb0220","doi-asserted-by":"crossref","first-page":"235","DOI":"10.1016\/S0958-6946(98)80002-2","article-title":"Gas chromatography olfactometry of dairy products","volume":"8","author":"Friedrich","year":"1998","journal-title":"Int. Dairy J"},{"key":"10.1533\/9781855737075.1.130_bb0225","first-page":"233","article-title":"Chemical changes in UHT milk during storage","volume":"46","author":"Gaafer","year":"1991","journal-title":"Milchwissenschaft"},{"key":"10.1533\/9781855737075.1.130_bb0230","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1051\/lait:199028","article-title":"New results in the volatile odorous compounds of French cheeses","volume":"70","author":"Gallois","year":"1990","journal-title":"Lait"},{"key":"10.1533\/9781855737075.1.130_bb0235","doi-asserted-by":"crossref","first-page":"146","DOI":"10.1051\/lait:1973523-5247","article-title":"Etude des components de la flaveur du yoghourt","volume":"53","author":"Groux","year":"1973","journal-title":"Le Lait"},{"key":"10.1533\/9781855737075.1.130_bb0240","doi-asserted-by":"crossref","first-page":"1080","DOI":"10.3168\/jds.S0022-0302(71)85975-1","article-title":"Acetaldehyde production by combined yoghurt cultures","volume":"54","author":"Hamden","year":"1971","journal-title":"J. Dairy Sci"},{"key":"10.1533\/9781855737075.1.130_bb0245","doi-asserted-by":"crossref","first-page":"2936","DOI":"10.3168\/jds.S0022-0302(91)78477-4","article-title":"Decrease of vanillin flavor perception in the presence of casein and whey proteins","volume":"74","author":"Hansen","year":"1991","journal-title":"J. Dairy Sci"},{"key":"10.1533\/9781855737075.1.130_bb0250","doi-asserted-by":"crossref","first-page":"775","DOI":"10.1002\/food.19900340229","article-title":"Growth rate, proteolysis and acid production of Streptococcus faecalis subsp. liquefaciens in skim milk with some additives","volume":"34","author":"Hegazi","year":"1990","journal-title":"Nahrung"},{"key":"10.1533\/9781855737075.1.130_bb0255","doi-asserted-by":"crossref","first-page":"460","DOI":"10.1006\/fstl.1996.0070","article-title":"Studies on the metallic off-flavour in buttermilk: identification of potent aroma compounds","volume":"29","author":"Heiler","year":"1996","journal-title":"Lebensm.-Wiss. u.-Technol"},{"key":"10.1533\/9781855737075.1.130_bb0260","doi-asserted-by":"crossref","first-page":"659","DOI":"10.1016\/S0958-6946(97)00067-8","article-title":"Quantitative instrumental and sensory studies on aroma compounds contributing to a metallic flavour defect in buttermilk","volume":"7","author":"Heiler","year":"1997","journal-title":"Int. Dairy J"},{"key":"10.1533\/9781855737075.1.130_bb0265","doi-asserted-by":"crossref","first-page":"667","DOI":"10.1016\/S0958-6946(97)00069-1","article-title":"Model studies on the precursors and formation of the metallic smelling (E,Z)-2,6-nonadienol during the manufacture and storage of buttermilk","volume":"7","author":"Heiler","year":"1997","journal-title":"Int. Dairy J"},{"key":"10.1533\/9781855737075.1.130_rf0265","series-title":"Thermal processing of milk-processes and equipment","first-page":"8","article-title":"Heat-induced Changes in Milk","author":"Hinrichs","year":"1995"},{"key":"10.1533\/9781855737075.1.130_bb0275","series-title":"Thermal generation of Maillard aromas","first-page":"25","article-title":"The Maillard Reaction: Consequences for the Chemical and Life Sciences","author":"Ho","year":"1996"},{"key":"10.1533\/9781855737075.1.130_bb0280","doi-asserted-by":"crossref","first-page":"265","DOI":"10.1006\/fstl.1994.1053","article-title":"Quantitative GC-MS analysis of volatile flavour compounds in pasteurized milk and fermented milk products applying standard addition method","volume":"27","author":"Imhof","year":"1994","journal-title":"Lebensm.-Wiss. u.-Technol"},{"key":"10.1533\/9781855737075.1.130_bb0285","doi-asserted-by":"crossref","first-page":"442","DOI":"10.1006\/fstl.1994.1090","article-title":"Volatile organic aroma compounds produced by thermophilic and mesophilic mixed strain dairy starter cultures","volume":"27","author":"Imhof","year":"1994","journal-title":"Lebensm.-Wiss. u.-Technol"},{"key":"10.1533\/9781855737075.1.130_bb0290","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1016\/S0023-6438(95)80016-6","article-title":"Volatile organic aroma compounds produced by thermophilic and mesophilic single strain dairy starter cultures","volume":"28","author":"Imhof","year":"1995","journal-title":"Lebensm.-Wiss. u.-Technol"},{"key":"10.1533\/9781855737075.1.130_bb0295","doi-asserted-by":"crossref","first-page":"587","DOI":"10.3136\/nskkk.46.587","article-title":"Evaluation of aroma of pasteurized and UHT processed milk by aroma extract dilution analysis","volume":"46","author":"Iwatsuki","year":"1999","journal-title":"Jap. Soc. Food Sci. Technol"},{"key":"10.1533\/9781855737075.1.130_bb0300","series-title":"Process for masking a cooked flavor in heated milk\u2019","author":"Josephson","year":"1989"},{"key":"10.1533\/9781855737075.1.130_bb0305","doi-asserted-by":"crossref","first-page":"408","DOI":"10.1111\/j.1365-2621.1998.tb15753.x","article-title":"Singlet oxygen and ascorbic acid effects on dimethyl disulfide and off-flavour in skim milk exposed to light","volume":"63","author":"Jung","year":"1998","journal-title":"J. Food Sci"},{"key":"10.1533\/9781855737075.1.130_bb0310","first-page":"6","article-title":"Gas chromatographic detection of yoghurt flavor compounds and changes during refrigerated storage","volume":"11","author":"Kang","year":"1988","journal-title":"Cultured Dairy Products J"},{"key":"10.1533\/9781855737075.1.130_bb0315","first-page":"950","article-title":"Evidence for a dimethylsulfide precursor in milk","volume":"51","author":"Keenan","year":"1969","journal-title":"J. Dairy Sci"},{"key":"10.1533\/9781855737075.1.130_bb0320","first-page":"150","article-title":"Starter cultures for fermented milks","volume":"16","author":"Kneifel","year":"1992","journal-title":"Nutrition"},{"key":"10.1533\/9781855737075.1.130_bb0325","first-page":"362","article-title":"Aroma profiles and sensory properties of yoghurt and yoghurt related products. I: Screening of commercially available starter cultures","volume":"47","author":"Kneifel","year":"1992","journal-title":"Milchwissenschaft"},{"key":"10.1533\/9781855737075.1.130_bb0330","doi-asserted-by":"crossref","first-page":"991","DOI":"10.1111\/j.1365-2621.1993.tb06096.x","article-title":"Chemical, microbiological and sensory properties of plain nonfat yoghurt","volume":"58","author":"Laye","year":"1993","journal-title":"J. Food Sci"},{"key":"10.1533\/9781855737075.1.130_bb0335","doi-asserted-by":"crossref","first-page":"1234","DOI":"10.1111\/j.1365-2621.1989.tb05962.x","article-title":"Size-exclusion HPLC separation of bitter and astringent fractions from Cheddar cheese made with added Lactobacillus strains to accelerate ripening","volume":"54","author":"Lemieux","year":"1989","journal-title":"J. Food Sci"},{"key":"10.1533\/9781855737075.1.130_bb0340","series-title":"Enzymic generation of methanethiol in flavor development of Cheddar cheese and other foods","first-page":"286","article-title":"Biogeneration of Aromas","author":"Lindsay","year":"1986"},{"key":"10.1533\/9781855737075.1.130_bb0345","first-page":"27","article-title":"Flavour compounds in fermented milks","volume":"7","author":"Marshall","year":"1982","journal-title":"Perfumer and Flavorists"},{"key":"10.1533\/9781855737075.1.130_bb0350","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1111\/j.1471-0307.1993.tb00860.x","article-title":"Starter cultures for milk fermentation and their characteristics","volume":"46","author":"Marshall","year":"1993","journal-title":"J. Soc. Dairy Technol"},{"key":"10.1533\/9781855737075.1.130_bb0355","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1017\/S0022029900023219","article-title":"Threonine aldolase and alcohol dehydrogenase activities in Lactobacillus bulgaricus and Lactobacillus acidophilus and their contribution to flavour production in fermented milk","volume":"50","author":"Marshall","year":"1983","journal-title":"J. Dairy Res"},{"key":"10.1533\/9781855737075.1.130_rf0350","first-page":"5","article-title":"The Maillard reaction in food: a critical review from a nutritional standpoint","volume":"5","author":"Mauron","year":"1981","journal-title":"Prog. FoodNutr. Sci"},{"key":"10.1533\/9781855737075.1.130_bb0365","doi-asserted-by":"crossref","first-page":"1828","DOI":"10.3168\/jds.S0022-0302(87)80221-7","article-title":"Effect of sweeteners on major volatile compounds and flavor of yogurt","volume":"70","author":"Mcgregor","year":"1987","journal-title":"J. Dairy Sci"},{"key":"10.1533\/9781855737075.1.130_bb0370","doi-asserted-by":"crossref","first-page":"806","DOI":"10.4315\/0362-028X-41.10.806","article-title":"Organoleptic, chemical and microbiological changes in UHT sterilized milk stored at room temperature","volume":"41","author":"Mehta","year":"1978","journal-title":"J. Food Prot"},{"key":"10.1533\/9781855737075.1.130_bb0375","first-page":"661","article-title":"The composition of neutral volatile constituents of sour cream butter","volume":"37","author":"Mick","year":"1982","journal-title":"Milchwissenschaft"},{"key":"10.1533\/9781855737075.1.130_bb0380","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1017\/S0022029900027527","article-title":"Powerful odorants in bovine, ovine, caprine and water buffalo milk determined by means of GC-olfactometry","volume":"60","author":"Moio","year":"1993","journal-title":"J. Dairy Res"},{"key":"10.1533\/9781855737075.1.130_bb0385","doi-asserted-by":"crossref","first-page":"385","DOI":"10.1017\/S0022029900030806","article-title":"Detection of powerful odorants in heated milk by use of extract dilution sniffing analysis","volume":"61","author":"Moio","year":"1994","journal-title":"J. Dairy Res"},{"key":"10.1533\/9781855737075.1.130_bb0390","first-page":"347","article-title":"Formation of lysylpyrraline in heated sugar-casein solutions","volume":"50","author":"Morales","year":"1996","journal-title":"Neth. Milk and Dairy J"},{"key":"10.1533\/9781855737075.1.130_bb0395","series-title":"Determination of volatile components in cheese using dynamic headspace techniques","first-page":"293","article-title":"Flavour Science: Recent Developments","author":"Neeter","year":"1996"},{"key":"10.1533\/9781855737075.1.130_bb0400","doi-asserted-by":"crossref","first-page":"5590","DOI":"10.1128\/AEM.65.12.5590-5593.1999","article-title":"The role of manganese accumulation in benzaldehyde production in lactic acid bacteria","volume":"65","author":"Nierop-Groot","year":"1999","journal-title":"Appl. Env. Microbiol"},{"key":"10.1533\/9781855737075.1.130_bb0405","series-title":"Aroma compounds from the Maillard reaction","first-page":"173","article-title":"Developments in Food Flavours","author":"Nursten","year":"1986"},{"key":"10.1533\/9781855737075.1.130_bb0410","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1111\/j.1471-0307.1997.tb01735.x","article-title":"The flavour of milk and dairy products","volume":"50","author":"Nursten","year":"1997","journal-title":"Int. J. Dairy Tech"},{"key":"10.1533\/9781855737075.1.130_bb0415","series-title":"Heat induced changes in lactose: isomerization, degradation, Maillard browning","first-page":"134","article-title":"Heat-induced Changes in Milk","author":"O'Brien","year":"1995"},{"key":"10.1533\/9781855737075.1.130_bb0420","doi-asserted-by":"crossref","first-page":"850","DOI":"10.1021\/jf960508e","article-title":"Determination and origin of the aroma impact compounds of yogurt flavor","volume":"45","author":"Ott","year":"1997","journal-title":"J. Agric. Food Chem"},{"key":"10.1533\/9781855737075.1.130_bb0425","doi-asserted-by":"crossref","first-page":"2379","DOI":"10.1021\/jf980650a","article-title":"Aroma comparison of traditional and mild yoghurt. Headspace-GC quantification of volatiles and origin of a-diketones","volume":"47","author":"Ott","year":"1999","journal-title":"J. Agric. Food Chem"},{"key":"10.1533\/9781855737075.1.130_bb0430","doi-asserted-by":"crossref","first-page":"441","DOI":"10.1021\/jf990432x","article-title":"Sensory investigation of yoghurt flavor perception: Mutual influence of volatiles and acidity","volume":"48","author":"Ott","year":"2000","journal-title":"J. Agric. Food Chem"},{"key":"10.1533\/9781855737075.1.130_bb0435","doi-asserted-by":"crossref","first-page":"724","DOI":"10.1021\/jf990487z","article-title":"Vicinal diketone formation in yoghurt: 13C precursors and effect of branched-chain amino acids","volume":"48","author":"Ott","year":"2000","journal-title":"J. Agric. Food Chem"},{"key":"10.1533\/9781855737075.1.130_bb0440","doi-asserted-by":"crossref","first-page":"1512","DOI":"10.1021\/jf9904867","article-title":"Origin of acetaldehyde during milk fermentation using 13C-labeled precursors","volume":"48","author":"Ott","year":"2000","journal-title":"J. Agric. Food Chem"},{"key":"10.1533\/9781855737075.1.130_bb0445","doi-asserted-by":"crossref","first-page":"2850","DOI":"10.3168\/jds.S0022-0302(91)78465-8","article-title":"Formate production by Streptococcus thermophilus cultures","volume":"74","author":"Perez","year":"1991","journal-title":"J. Dairy Sci"},{"key":"10.1533\/9781855737075.1.130_bb0450","series-title":"Bioflavour 95 Dijon","first-page":"185","article-title":"Ch- easy model: a cheese-based model to study cheese ripening","author":"Smit","year":"1995"},{"key":"10.1533\/9781855737075.1.130_rf0440","series-title":"Relative influence of milk components on flavor compound volatility","first-page":"15","article-title":"Flavor Release","author":"Roberts","year":"2000"},{"key":"10.1533\/9781855737075.1.130_bb0460","first-page":"337","article-title":"The effect of certain technological factors on the quality and keeping quality of instant whole milk powder","volume":"5","author":"Rotkiewicz","year":"1979","journal-title":"Acta Alimentaria Polonia"},{"key":"10.1533\/9781855737075.1.130_bb0465","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1080\/02652039809374605","article-title":"Sensory and chemical quality of UHT-milk stored in paperboard cartons with different oxygen and light barriers","volume":"15","author":"Rysstad","year":"1998","journal-title":"Food Additives and Contaminants"},{"key":"10.1533\/9781855737075.1.130_bb0470","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1111\/j.1471-0307.1983.tb02521.x","article-title":"Light and copper catalysed oxidised flavours in milk","volume":"36","author":"Schr\u00f6der","year":"1983","journal-title":"J. Soc. Dairy Technol"},{"key":"10.1533\/9781855737075.1.130_bb0475","first-page":"593","article-title":"Metabolic volatile products evaluation for the homofermentative lactic acid bacteria cultures characterisation","volume":"36","author":"Scolari","year":"1985","journal-title":"Scienza, Tecnica Lattireo-Casearia"},{"key":"10.1533\/9781855737075.1.130_bb0480","first-page":"747","article-title":"Effects of various dairy packaging materials on the headspace analysis of ultrapasteurised milk","volume":"84","author":"Simon","year":"2001","journal-title":"J. Dairy Sci"},{"key":"10.1533\/9781855737075.1.130_bb0485","doi-asserted-by":"crossref","first-page":"784","DOI":"10.3168\/jds.S0022-0302(01)74534-1","article-title":"Effects of various dairy packaging materials on the shelf-life and flavour of ultrapasteurised milk","volume":"84","author":"Simon","year":"2001","journal-title":"J. Dairy Sci"},{"key":"10.1533\/9781855737075.1.130_bb0490","series-title":"Bioflavour 95 Dijon","first-page":"185","article-title":"Ch- easy model: a cheese-based model to study cheese ripening","author":"Smit","year":"1995"},{"key":"10.1533\/9781855737075.1.130_bb0495","first-page":"157","article-title":"Bitter formation in cheese. 1. Mechanism of the formation of the bitter flavour defect in cheese","volume":"37","author":"Stadhouders","year":"1983","journal-title":"Neth. Milk and Dairy J"},{"key":"10.1533\/9781855737075.1.130_bb0500","doi-asserted-by":"crossref","first-page":"331","DOI":"10.1016\/S0958-6946(97)00016-2","article-title":"Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder","volume":"7","author":"Stapelfeldt","year":"1997","journal-title":"Int. Dairy J"},{"key":"10.1533\/9781855737075.1.130_bb0505","first-page":"67","author":"Swaisgood","year":"1980"},{"key":"10.1533\/9781855737075.1.130_bb0510","doi-asserted-by":"crossref","first-page":"285","DOI":"10.1017\/S0022029900015326","article-title":"The effect of oxygen content on flavour and chemical changes during aseptic storage of whole milk after UHT processing","volume":"42","author":"Thomas","year":"1975","journal-title":"J. Dairy Res"},{"key":"10.1533\/9781855737075.1.130_bb0515","first-page":"245","article-title":"Kinetic modelling of sugar reactions in heated milk-like systems","volume":"50","author":"Van Boekel","year":"1996","journal-title":"Neth. Milk and Dairy J"},{"key":"10.1533\/9781855737075.1.130_bb0520","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1016\/S0308-8146(98)00075-2","article-title":"Effects of heating on Maillard reactions in milk","volume":"62","author":"Van Boekel","year":"1998","journal-title":"Food Chem"},{"key":"10.1533\/9781855737075.1.130_bb0525","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":"Nahrung"},{"key":"10.1533\/9781855737075.1.130_bb0530","first-page":"137","article-title":"The formation of methylketones during heating of butterfat","volume":"12","author":"Van Duin","year":"1965","journal-title":"NIZO Nieuws"},{"key":"10.1533\/9781855737075.1.130_bb0535","series-title":"Mechanisms of formation of heterocyclic compounds in Maillard and pyrolysis reactions","first-page":"151","article-title":"The Chemistry of Heterocyclic Flavoring and Aroma Compounds","author":"Vermin","year":"1982"},{"key":"10.1533\/9781855737075.1.130_bb0540","first-page":"66","article-title":"Composition de l'arome de yoghurt","volume":"64","author":"Viani","year":"1973","journal-title":"Traveaux de Chimie Alimentaire et d'Hygi\u00e8ne"},{"key":"10.1533\/9781855737075.1.130_rf0520","first-page":"181","article-title":"Bitter flavour in cheese. 3. Comparative gel-chromatographic analysis of hydrophobic peptide fractions from twelve Gouda-type cheeses and identification of bitter peptides isolated from a cheese made with Streptococcus cremoris strain HP","volume":"37","author":"Visser","year":"1983","journal-title":"Neth. Milk and Dairy J"},{"key":"10.1533\/9781855737075.1.130_bb0550","series-title":"Dairy Chemistry and Physics","first-page":"175","author":"Walstra","year":"1984"},{"key":"10.1533\/9781855737075.1.130_bb0555","series-title":"Dairy Chemistry and Physics","author":"Walstra","year":"1988"},{"key":"10.1533\/9781855737075.1.130_bb0560","doi-asserted-by":"crossref","first-page":"5149","DOI":"10.1021\/jf0202786","article-title":"Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release","volume":"50","author":"Weel","year":"2002","journal-title":"J. Agric. Food Chem"},{"key":"10.1533\/9781855737075.1.130_bb0565","doi-asserted-by":"crossref","first-page":"351","DOI":"10.3168\/jds.S0022-0302(02)74080-0","article-title":"Vitamin A degradation and light oxidized flavor defects in milk","volume":"85","author":"Whited","year":"2002","journal-title":"J. Dairy Sci"},{"key":"10.1533\/9781855737075.1.130_bb0570","first-page":"190","article-title":"Effects of storage conditions on lipolysis, proteolysis and sensory attributes in high quality raw milk","volume":"57","author":"Wiking","year":"2002","journal-title":"Milchwissenschaft"},{"key":"10.1533\/9781855737075.1.130_bb0575","doi-asserted-by":"crossref","first-page":"216","DOI":"10.3168\/jds.S0022-0302(64)88624-0","article-title":"Light-induced oxidation in milk","volume":"47","author":"Wishner","year":"1964","journal-title":"J. Dairy Sci"},{"key":"10.1533\/9781855737075.1.130_bb0580","first-page":"42","article-title":"A cold-trap method for the collection and determination of headspace compounds from cheese","volume":"49","author":"Wood","year":"1994","journal-title":"Austr. J. Dairy Technol"},{"key":"10.1533\/9781855737075.1.130_bb0585","doi-asserted-by":"crossref","first-page":"1309","DOI":"10.1111\/j.1365-2621.1994.tb14702.x","article-title":"Dynamic headspace analyses of volatile compounds of Cheddar and Swiss cheese during ripening","volume":"59","author":"Yang","year":"1994","journal-title":"J. of Food Sci"},{"key":"10.1533\/9781855737075.1.130_bb0590","first-page":"463","article-title":"Characterization of lactic acid bacteria isolated from Greek yoghurts II","volume":"71","author":"Zouari","year":"1991","journal-title":"Lait"},{"key":"10.1533\/9781855737075.1.130_bb0595","first-page":"445","article-title":"Characterization of lactic acid bacteria isolated from Greek yogurts I","volume":"71","author":"Zouari","year":"1991","journal-title":"Lait"}],"container-title":["Dairy Processing"],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9781855736764500111?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9781855736764500111?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/woodhead.metapress.com\/index\/M2L4332731868888.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2020,6,15]],"date-time":"2020-06-15T03:27:03Z","timestamp":1592191623000},"score":35.361507,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/B9781855736764500111"}},"issued":{"date-parts":[[2003]]},"ISBN":["9781855736764"],"references-count":118,"URL":"https:\/\/doi.org\/10.1533\/9781855737075.1.130","published":{"date-parts":[[2003]]}},{"indexed":{"date-parts":[[2024,5,8]],"date-time":"2024-05-08T01:40:56Z","timestamp":1715132456125},"edition-number":"1","reference-count":25,"publisher":"Wiley","isbn-type":[{"value":"9781118906439","type":"print"},{"value":"9781118906460","type":"electronic"}],"license":[{"start":{"date-parts":[[2017,9,22]],"date-time":"2017-09-22T00:00:00Z","timestamp":1506038400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":[],"crossmark-restriction":false},"published-print":{"date-parts":[[2017,11,29]]},"DOI":"10.1002\/9781118906460.ch1b","type":"other","created":{"date-parts":[[2017,9,23]],"date-time":"2017-09-23T01:35:57Z","timestamp":1506130557000},"page":"21-35","source":"Crossref","is-referenced-by-count":0,"title":["Milk Preparation for Further Processing into Dairy Products"],"prefix":"10.1002","author":[{"given":"Angelo V.","family":"Zambrini","sequence":"first","affiliation":[]},{"given":"Germano","family":"Mucchetti","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2017,9,22]]},"reference":[{"key":"e_1_2_1_2_1","unstructured":"AFSSA(2002).Avis de l'Agence fran\u00e7aise de s\u00e9curit\u00e9 sanitaire des aliments relatif \u00e0 l'\u00e9valuation de l'efficacit\u00e9 et de l'int\u00e9ret nutritionnel et microbiologique d'un proc\u00e9d\u00e9 de traitement de conservation du lait de consummation utilisant la technique de microfiltration."},{"key":"e_1_2_1_3_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029900021269"},{"key":"e_1_2_1_4_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029900021270"},{"key":"e_1_2_1_5_1","first-page":"53","article-title":"La refrigeration du lait et son comportement en fromagerie. 2. Efficacite de divers traitements de correction","volume":"404","author":"Amram Y.","year":"1982","journal-title":"Rev. Lait. Fr."},{"key":"e_1_2_1_6_1","unstructured":"APV Invensys(1995).Dairy Membrane Applications: presentation of microfiltration systems and production methods."},{"key":"e_1_2_1_7_1","article-title":"Codex Standard for Fermented Mils","author":"Codex Alimentarius","year":"2003","journal-title":"CODEX STAN 243\u20102003"},{"key":"e_1_2_1_8_1","article-title":"amended in 2009)","author":"Alimentarius Codex","year":"2004","journal-title":"Code of Hygienic Practice for Milk and Milk Products\u2013CAC\/RCP 57\u20102004"},{"key":"e_1_2_1_9_1","unstructured":"Council Regulation (EC)No. 1234\/2007 of 22 October2007 establishing a common organization of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation)."},{"key":"e_1_2_1_10_1","doi-asserted-by":"publisher","DOI":"10.1201\/9781420090390-c3"},{"key":"e_1_2_1_11_1","doi-asserted-by":"publisher","DOI":"10.1017\/S002202990001339X"},{"key":"e_1_2_1_12_1","first-page":"107","article-title":"Modern trends in the manufacture of yogurt","volume":"179","author":"Driessen F. M.","year":"1984","journal-title":"Bull. Int. Dairy Fed."},{"key":"e_1_2_1_13_1","volume-title":"Cheesemaking Science and Technology","author":"Eck A.","year":"1987"},{"key":"e_1_2_1_14_1","unstructured":"LEGGE(11 aprile1974). n. 138 Nuove norme concernenti il divieto di ricostituzione del latte in polvere per l'alimentazione umana. (GU n.117 del 7\u20105\u20101974)."},{"key":"e_1_2_1_15_1","first-page":"1","article-title":"Le lait r\u00e9frig\u00e9r\u00e9, mati\u00e8re premi\u00e8re de la fromagerie moderne","volume":"322","author":"Lenoir J.","year":"1974","journal-title":"Rev. Lait. Fr."},{"key":"e_1_2_1_16_1","first-page":"7","article-title":"Le refroidisement du lait et son comportement en fromagerie. I. Incidences du refroidisement du lait sur ses caract\u00e8res physico\u2010chimiques et son comportement vis\u2010\u00e0\u2010vis de la pr\u00e9sure","volume":"401","author":"Leone Y.","year":"1981","journal-title":"Rev. Lait. Fr."},{"key":"e_1_2_1_17_1","first-page":"108","article-title":"Nitrate Free cheesemaking with Bactocatch","volume":"55","author":"Meersohn M.","year":"1989","journal-title":"North European Food Dairy J."},{"key":"e_1_2_1_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1874-558X(04)80070-8"},{"key":"e_1_2_1_19_1","volume-title":"Microbiologia e Tecnologia Lattiero\u2010casearia, Qualit\u00e0 e Sicurezza","author":"Mucchetti G.","year":"2006"},{"key":"e_1_2_1_20_1","first-page":"199","article-title":"Temperature\u2010induced dissociation of casein micelles from the milk of various species","volume":"27","author":"O'Connor P.","year":"1973","journal-title":"Neth. Milk Dairy J."},{"key":"e_1_2_1_21_1","first-page":"66","article-title":"Treatment of milk prior to fermentation","volume":"227","author":"Puhan Z.","year":"1988","journal-title":"Bull. Int. Dairy Fed."},{"key":"e_1_2_1_22_1","unstructured":"Regulation (EC)No 853\/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin."},{"key":"e_1_2_1_23_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029900017076"},{"key":"e_1_2_1_24_1","unstructured":"SPX(2015) Milk Bacteria Clarification."},{"key":"e_1_2_1_25_1","unstructured":"US Department of Health and Human Services(2009).Grade A Pasteurized Milk Ordinance 2009 Revision."},{"key":"e_1_2_1_26_1","volume-title":"Dairy Processing Handbook","author":"TetraPak Engineering","year":"2014"}],"container-title":["Advances in Dairy Products"],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2F9781118906460.ch1b","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/9781118906460.ch1b","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,8,19]],"date-time":"2023-08-19T04:20:54Z","timestamp":1692418854000},"score":35.093952,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/9781118906460.ch1b"}},"issued":{"date-parts":[[2017,9,22]]},"ISBN":["9781118906439","9781118906460"],"references-count":25,"alternative-id":["10.1002\/9781118906460.ch1b","10.1002\/9781118906460"],"URL":"https:\/\/doi.org\/10.1002\/9781118906460.ch1b","archive":["Portico"],"published":{"date-parts":[[2017,9,22]]}},{"indexed":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T11:18:58Z","timestamp":1775042338024,"version":"3.50.1"},"edition-number":"1","reference-count":126,"publisher":"Wiley","isbn-type":[{"value":"9781118560624","type":"print"},{"value":"9781118560471","type":"electronic"}],"license":[{"start":{"date-parts":[[2015,5,29]],"date-time":"2015-05-29T00:00:00Z","timestamp":1432857600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":[],"crossmark-restriction":false},"published-print":{"date-parts":[[2015,6,22]]},"DOI":"10.1002\/9781118560471.ch3","type":"other","created":{"date-parts":[[2015,5,30]],"date-time":"2015-05-30T05:02:51Z","timestamp":1432962171000},"page":"71-92","source":"Crossref","is-referenced-by-count":13,"title":["High\u2010Pressure Processing of Milk and Dairy Products"],"prefix":"10.1002","author":[{"given":"Daniela D.","family":"Voigt","sequence":"first","affiliation":[]},{"given":"Alan L.","family":"Kelly","sequence":"additional","affiliation":[]},{"given":"Thom","family":"Huppertz","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2015,5,29]]},"reference":[{"key":"e_1_2_1_2_2","doi-asserted-by":"publisher","DOI":"10.3136\/fstr.5.381"},{"key":"e_1_2_1_3_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2007.08.009"},{"key":"e_1_2_1_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2004.04.025"},{"key":"e_1_2_1_5_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2004.12.001"},{"key":"e_1_2_1_6_2","first-page":"191","article-title":"Influence of pH on the effects of high pressure on milk proteins","volume":"55","author":"Arias M.","year":"2000","journal-title":"Milchwissenschaft"},{"key":"e_1_2_1_7_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(06)72153-1"},{"key":"e_1_2_1_8_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2007-0185"},{"key":"e_1_2_1_9_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1471-0307.1999.tb02858.x"},{"key":"e_1_2_1_10_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf000241q"},{"key":"e_1_2_1_11_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2005.04.005"},{"key":"e_1_2_1_12_2","doi-asserted-by":"publisher","DOI":"10.1002\/lipi.19920941003"},{"key":"e_1_2_1_13_2","doi-asserted-by":"publisher","DOI":"10.1080\/08957950008202533"},{"key":"e_1_2_1_14_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2007.08.014"},{"key":"e_1_2_1_15_2","first-page":"46","article-title":"Physical properties of yoghurt prepared from pressure\u2010treated concentrated or fortified milks","volume":"58","author":"Capellas M.","year":"2003","journal-title":"Milchwissenschaft"},{"key":"e_1_2_1_16_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(01)00088-7"},{"key":"e_1_2_1_17_2","doi-asserted-by":"publisher","DOI":"10.1080\/08957950212418"},{"key":"e_1_2_1_18_2","unstructured":"Carroll T. Ping C. Harnett M. Harnett J.(2004) Pressure treating food to reduce spoilage. International Patent Wo 2004\/032655."},{"key":"e_1_2_1_19_2","unstructured":"Carroll T.J. Patel H. Gonzalez\u2010Martin M.A.et\u00a0al. (2006) High pressure processing of bioactive compositions. International Patent Wo 2006\/096074."},{"key":"e_1_2_1_20_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2010.07.006"},{"key":"e_1_2_1_21_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(94)77267-2"},{"key":"e_1_2_1_22_2","doi-asserted-by":"publisher","DOI":"10.1006\/fstl.1996.0094"},{"key":"e_1_2_1_23_2","first-page":"352","article-title":"High pressure treatment of whipped cream","volume":"6","author":"Eberhard P.","year":"1999","journal-title":"Agrarforschung"},{"key":"e_1_2_1_24_2","first-page":"683","article-title":"The influence of high pressure upon the phase transition behaviour of milk\u2010fat and milk\u2010fat fractions","volume":"55","author":"Frede E.","year":"2000","journal-title":"Milchwissenschaft"},{"key":"e_1_2_1_25_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(00)75101-0"},{"key":"e_1_2_1_26_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(03)73653-4"},{"key":"e_1_2_1_27_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2006.10.009"},{"key":"e_1_2_1_28_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(96)00301-9"},{"key":"e_1_2_1_29_2","doi-asserted-by":"crossref","first-page":"1209","DOI":"10.1590\/S0100-879X2005000800008","article-title":"Pressure\u2010induced dissociation of casein micelles: size distribution and effects of temperature","volume":"38","author":"Gebhart R.","year":"2005","journal-title":"Braz J Med Biol Res"},{"key":"e_1_2_1_30_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2001.tb15190.x"},{"key":"e_1_2_1_31_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2002.tb09535.x"},{"key":"e_1_2_1_32_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(03)73690-X"},{"key":"e_1_2_1_33_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0924-2244(98)00039-9"},{"key":"e_1_2_1_34_2","first-page":"315","article-title":"Kinetics of combined thermal and pressure\u2010induced whey protein denaturation in bovine skim milk","volume":"14","author":"Hinrichs J.","year":"2004","journal-title":"Int Dairy J"},{"key":"e_1_2_1_35_2","first-page":"504","article-title":"Reaction kinetics of pressure\u2010induced denaturation of whey proteins","volume":"51","author":"Hinrichs J.","year":"1996","journal-title":"Milchwissenschaft"},{"key":"e_1_2_1_36_2","first-page":"15","article-title":"The effect of high pressure preservation of milk","volume":"58","author":"Hite B.H.","year":"1899","journal-title":"Bulletin of the West Virginia Agricultural Experimental Station"},{"key":"e_1_2_1_37_2","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.1155"},{"key":"e_1_2_1_38_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf060689c"},{"key":"e_1_2_1_39_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.colsurfa.2006.09.010"},{"key":"e_1_2_1_40_2","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029906002263"},{"key":"e_1_2_1_41_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1471-0307.2008.00370.x"},{"key":"e_1_2_1_42_2","doi-asserted-by":"publisher","DOI":"10.1016\/S1466-8564(03)00057-2"},{"key":"e_1_2_1_43_2","doi-asserted-by":"publisher","DOI":"10.1017\/S002202990300640X"},{"key":"e_1_2_1_44_2","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029904000500"},{"key":"e_1_2_1_45_2","first-page":"123","article-title":"Effect of cycled and repeated high pressure treatment on casein micelles and whey proteins in bovine milk","volume":"59","author":"Huppertz T.","year":"2004","journal-title":"Milchwissenschaft"},{"key":"e_1_2_1_46_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2003.11.009"},{"key":"e_1_2_1_47_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2003.10.025"},{"key":"e_1_2_1_48_2","doi-asserted-by":"publisher","DOI":"10.1051\/lait:2004003"},{"key":"e_1_2_1_49_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.bbapap.2005.11.010"},{"key":"e_1_2_1_50_2","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029906001725"},{"key":"e_1_2_1_51_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2010.12.005"},{"key":"e_1_2_1_52_2","doi-asserted-by":"publisher","DOI":"10.1016\/0022-5193(75)90035-1"},{"key":"e_1_2_1_53_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf001364d"},{"key":"e_1_2_1_54_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2007.10.004"},{"key":"e_1_2_1_55_2","first-page":"206","article-title":"Properties of acid\u2010set gels prepared from high pressure treated skim milk","volume":"48","author":"Johnston D.E.","year":"1993","journal-title":"Michwissenschaft"},{"key":"e_1_2_1_56_2","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029907002798"},{"key":"e_1_2_1_57_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2006.02.009"},{"key":"e_1_2_1_58_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2007.07.005"},{"key":"e_1_2_1_59_2","doi-asserted-by":"publisher","DOI":"10.1533\/9781845698379.3.182"},{"key":"e_1_2_1_60_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf001277l"},{"key":"e_1_2_1_61_2","first-page":"12","article-title":"Applications of novel technologies in processing of functional foods","volume":"64","author":"Kelly A.L.","year":"2009","journal-title":"Aust J Dairy Technol"},{"key":"e_1_2_1_62_2","doi-asserted-by":"publisher","DOI":"10.1051\/dst:2008017"},{"key":"e_1_2_1_63_2","doi-asserted-by":"publisher","DOI":"10.1533\/9781845697198.3.417"},{"key":"e_1_2_1_64_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.06.017"},{"key":"e_1_2_1_65_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.colsurfa.2005.08.034"},{"key":"e_1_2_1_66_2","first-page":"473","article-title":"Characteristics of pressurized ripened cheeses","volume":"7","author":"Kolakowski P.","year":"1998","journal-title":"Pol J Food Nutr Sci"},{"key":"e_1_2_1_67_2","first-page":"266","volume-title":"Heat Treatments and Alternative Methods","author":"Kromkamp J.","year":"1996"},{"key":"e_1_2_1_68_2","doi-asserted-by":"publisher","DOI":"10.1006\/jmbi.2000.4350"},{"key":"e_1_2_1_69_2","doi-asserted-by":"publisher","DOI":"10.1016\/S1286-4579(02)01557-5"},{"key":"e_1_2_1_70_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf0516181"},{"key":"e_1_2_1_71_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2008.01.001"},{"key":"e_1_2_1_72_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2005.11.007"},{"key":"e_1_2_1_73_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(98)00093-4"},{"key":"e_1_2_1_74_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(96)76443-3"},{"key":"e_1_2_1_75_2","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029997002653"},{"key":"e_1_2_1_76_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(03)00304-0"},{"key":"e_1_2_1_77_2","doi-asserted-by":"publisher","DOI":"10.1063\/1.555643"},{"key":"e_1_2_1_78_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2003.08.005"},{"key":"e_1_2_1_79_2","doi-asserted-by":"publisher","DOI":"10.1051\/lait:2000127"},{"key":"e_1_2_1_80_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(99)00152-1"},{"key":"e_1_2_1_81_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(00)00066-2"},{"key":"e_1_2_1_82_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf970692j"},{"key":"e_1_2_1_83_2","doi-asserted-by":"publisher","DOI":"10.1016\/0167-7799(94)90057-4"},{"key":"e_1_2_1_84_2","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029999004021"},{"key":"e_1_2_1_85_2","doi-asserted-by":"publisher","DOI":"10.1016\/S1466-8564(00)00011-4"},{"key":"e_1_2_1_86_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0924-2244(01)00060-7"},{"key":"e_1_2_1_87_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(02)00119-X"},{"key":"e_1_2_1_88_2","doi-asserted-by":"publisher","DOI":"10.1016\/S1466-8564(03)00037-7"},{"key":"e_1_2_1_89_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.05.082"},{"key":"e_1_2_1_90_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4514.2004.02603.x"},{"key":"e_1_2_1_91_2","first-page":"465","volume-title":"Dairy Processing Technology and Quality Assurance","author":"Patel H.","year":"2008"},{"key":"e_1_2_1_92_2","first-page":"335","article-title":"Heremans, K","volume":"8","author":"Payens T.A.J.","year":"1969","journal-title":"Effect of pressure on the temperature\u2010dependent association of \u03b2\u2010casein"},{"key":"e_1_2_1_93_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2009-2643"},{"key":"e_1_2_1_94_2","first-page":"291","volume-title":"High pressure Bio\u2010Sci and Biotechnology","author":"Rademacher B.","year":"1997"},{"key":"e_1_2_1_95_2","doi-asserted-by":"publisher","DOI":"10.1080\/10408390600626420"},{"key":"e_1_2_1_96_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(03)00144-4"},{"key":"e_1_2_1_97_2","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029905001494"},{"key":"e_1_2_1_98_2","doi-asserted-by":"crossref","first-page":"1251","DOI":"10.1016\/j.lwt.2010.11.001","article-title":"Microbiological food safety assessment of high hydrostatic pressure processing: A review","volume":"44","author":"Rendules E.","year":"2011","journal-title":"LWT\u00a0\u2013\u00a0Food Sci Technol"},{"key":"e_1_2_1_99_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(03)00161-2"},{"key":"e_1_2_1_100_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2008.02.004"},{"key":"e_1_2_1_101_2","doi-asserted-by":"publisher","DOI":"10.1080\/08957950212460"},{"key":"e_1_2_1_102_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2003.08.004"},{"key":"e_1_2_1_103_2","doi-asserted-by":"publisher","DOI":"10.1080\/87559120600695157"},{"key":"e_1_2_1_104_2","first-page":"153","article-title":"The use of high\u2010pressure processing in the production of Queso Fresco cheese","volume":"69","author":"Sandra S.","year":"2004","journal-title":"Food Engin Phys Prop, J Food Sci"},{"key":"e_1_2_1_105_2","first-page":"79","article-title":"High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein in milk II Kinetics of the casein micelle disintegration and protein interactions in milk","volume":"50","author":"Schrader K.","year":"1998","journal-title":"Kieler Milchwirtschaftliche Forschungsberichte"},{"key":"e_1_2_1_106_2","doi-asserted-by":"publisher","DOI":"10.1051\/lait:2000148"},{"key":"e_1_2_1_107_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(01)00028-0"},{"key":"e_1_2_1_108_2","doi-asserted-by":"publisher","DOI":"10.1080\/08957950008202532"},{"key":"e_1_2_1_109_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2004.10.003"},{"key":"e_1_2_1_110_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1541-4337.2003.tb00021.x"},{"key":"e_1_2_1_111_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0924-2244(98)00030-2"},{"key":"e_1_2_1_112_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2009.05.001"},{"key":"e_1_2_1_113_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf9812026"},{"key":"e_1_2_1_114_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-004-1130-z"},{"key":"e_1_2_1_115_2","doi-asserted-by":"publisher","DOI":"10.1016\/0141-8130(96)01102-6"},{"key":"e_1_2_1_116_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2004.05.066"},{"key":"e_1_2_1_117_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0963-9969(00)00042-9"},{"key":"e_1_2_1_118_2","doi-asserted-by":"publisher","DOI":"10.1016\/S1466-8564(02)00049-8"},{"key":"e_1_2_1_119_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(07)71567-9"},{"key":"e_1_2_1_120_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2009.08.001"},{"key":"e_1_2_1_121_2","doi-asserted-by":"publisher","DOI":"10.1006\/fstl.1997.9999"},{"key":"e_1_2_1_122_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2009.10.009"},{"key":"e_1_2_1_123_2","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029903006587"},{"key":"e_1_2_1_124_2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(04)73542-0"},{"key":"e_1_2_1_125_2","unstructured":"Yokohama H. Sawamura N. Motobayashi N.(1992) Method for accelerating cheese ripening. European Patent Application EP 0 469857 A1."},{"key":"e_1_2_1_126_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2007.05.004"},{"key":"e_1_2_1_127_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2004.07.025"}],"container-title":["Emerging Dairy Processing Technologies"],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/9781118560471.ch3","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,6,9]],"date-time":"2024-06-09T08:22:36Z","timestamp":1717921356000},"score":35.07363,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/9781118560471.ch3"}},"issued":{"date-parts":[[2015,5,29]]},"ISBN":["9781118560624","9781118560471"],"references-count":126,"alternative-id":["10.1002\/9781118560471.ch3","10.1002\/9781118560471"],"URL":"https:\/\/doi.org\/10.1002\/9781118560471.ch3","archive":["Portico"],"published":{"date-parts":[[2015,5,29]]}},{"indexed":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T11:18:37Z","timestamp":1775042317141,"version":"3.50.1"},"reference-count":57,"publisher":"Elsevier","isbn-type":[{"value":"9780128187678","type":"print"}],"license":[{"start":{"date-parts":[[2022,1,1]],"date-time":"2022-01-01T00:00:00Z","timestamp":1640995200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2022,1,1]],"date-time":"2022-01-01T00:00:00Z","timestamp":1640995200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2022,1,1]],"date-time":"2022-01-01T00:00:00Z","timestamp":1640995200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2022,1,1]],"date-time":"2022-01-01T00:00:00Z","timestamp":1640995200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2022,1,1]],"date-time":"2022-01-01T00:00:00Z","timestamp":1640995200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2022,1,1]],"date-time":"2022-01-01T00:00:00Z","timestamp":1640995200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2022,1,1]],"date-time":"2022-01-01T00:00:00Z","timestamp":1640995200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"content-domain":{"domain":[],"crossmark-restriction":false},"published-print":{"date-parts":[[2022]]},"DOI":"10.1016\/b978-0-12-818766-1.00254-3","type":"book-chapter","created":{"date-parts":[[2021,4,25]],"date-time":"2021-04-25T17:36:47Z","timestamp":1619372207000},"page":"671-681","source":"Crossref","is-referenced-by-count":3,"title":["History of Dairy Processing, Technology and Products"],"prefix":"10.1016","author":[{"given":"D.J.","family":"McMahon","sequence":"first","affiliation":[]},{"given":"P.","family":"Sharma","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib1","series-title":"Livestock and Livelihoods: Challenges and Opportunities for Asia in the Emerging Market Environment","author":"Ahuja","year":"2004"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib2","series-title":"Technology of Indian Milk Products: Handbook on Process Technology Modernization for Professionals, Entrepreneurs and Scientists","author":"Aneja","year":"2002"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib3","doi-asserted-by":"crossref","first-page":"9987","DOI":"10.3168\/jds.2017-12981","article-title":"A\u00a0100-Year review: yogurt and other cultured dairy products","volume":"100","author":"Aryana","year":"2017","journal-title":"J.\u00a0Dairy Sci."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib4","doi-asserted-by":"crossref","first-page":"9894","DOI":"10.3168\/jds.2017-13561","article-title":"A\u00a0100-year review: a century of dairy processing advancements\u2014the production of fluid (market) milk","volume":"100","author":"Barbano","year":"2017","journal-title":"J.\u00a0Dairy Sci."},{"issue":"1","key":"10.1016\/B978-0-12-818766-1.00254-3_bib5","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1038\/s41467-020-20682-3","article-title":"Ancient proteins provide evidence of dairy consumption in eastern Africa","volume":"12","author":"Bleasdale","year":"2021","journal-title":"Nat. Commun."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib6","doi-asserted-by":"crossref","first-page":"497","DOI":"10.1016\/S0958-6946(00)00071-6","article-title":"Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing","volume":"10","author":"Bolliger","year":"2000","journal-title":"Int. Dairy J."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib7","series-title":"Ultrafiltration and Microfiltration Handbook","author":"Cheryan","year":"1998"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib8","series-title":"The Science of Ice Cream","author":"Clarke","year":"2015"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib9","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1038\/500020a","article-title":"Archaeology: the milk revolution","volume":"500","author":"Curry","year":"2013","journal-title":"Nature"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib10","first-page":"411","article-title":"Pure milk is better than purified milk: pasteurization and milk purity in Chicago, 1908-1916","author":"Czaplicki","year":"2007","journal-title":"Soc. Sci. Hist."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib11","series-title":"Outlines of Dairy Technology","author":"De","year":"1980"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib12","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1016\/B978-0-12-384730-0.00060-4","article-title":"Mold-ripened varieties","volume":"2","author":"Desmasures","year":"2014","journal-title":"Encycl. Food Microbiol."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib13","doi-asserted-by":"crossref","first-page":"228","DOI":"10.3168\/jds.S0022-0302(80)82918-3","article-title":"Cheese base for processing. A high yield product from whole milk by ultrafiltration","volume":"63","author":"Ernstrom","year":"1980","journal-title":"J.\u00a0Dairy Sci."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib14","first-page":"89","article-title":"Kefir: a fermented milk product","volume":"vol. 2","author":"Farnworth","year":"2003"},{"issue":"Suppl. l_1","key":"10.1016\/B978-0-12-818766-1.00254-3_bib15","doi-asserted-by":"crossref","first-page":"4","DOI":"10.1093\/nutrit\/nuv020","article-title":"History of yogurt and current patterns of consumption","volume":"73","author":"Fisberg","year":"2015","journal-title":"Nutr. Rev."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib16","series-title":"Fundamentals of Cheese Science","author":"Fox","year":"2017"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib17","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1111\/j.1471-0307.1987.tb02844.x","article-title":"The Sirocurd process for cheese manufacture","volume":"4","author":"Garrett","year":"1987","journal-title":"Int. J. Dairy Technol."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib18","series-title":"Ice Cream","author":"Goff","year":"2013"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib19","doi-asserted-by":"crossref","first-page":"754","DOI":"10.1016\/j.idairyj.2008.03.006","article-title":"65 years of ice cream science","volume":"18","author":"Goff","year":"2008","journal-title":"Int. Dairy J."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib20","series-title":"Dairy Technology and Engineering","first-page":"1","article-title":"Historical developments","author":"Hall","year":"1976"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib21","series-title":"Membrane Processing for Dairy Ingredient Separation","year":"2015"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib22","doi-asserted-by":"crossref","first-page":"1174","DOI":"10.3168\/jds.S0022-0302(06)72186-5","article-title":"Major technological advances and trends in cheese","volume":"89","author":"Johnson","year":"2006","journal-title":"J.\u00a0Dairy Sci."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib23","doi-asserted-by":"crossref","first-page":"9952","DOI":"10.3168\/jds.2017-12979","article-title":"A\u00a0100-year review: a century of dairy processing advancements\u2014cheese production and quality","volume":"100","author":"Johnson","year":"2017","journal-title":"J.\u00a0Dairy Sci."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib48","series-title":"Cheese and Culture","author":"Kindstedt","year":"2012"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib49","series-title":"Global Cheesemaking Technology: Cheese Quality and Characteristics","first-page":"3","article-title":"The history of cheese","author":"Kindstedt","year":"2018"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib24","doi-asserted-by":"crossref","first-page":"488","DOI":"10.3168\/jds.S0022-0302(74)84920-9","article-title":"Cheesemaking by ultrafiltration","volume":"57","author":"Kosikowski","year":"1974","journal-title":"J.\u00a0Dairy Sci."},{"issue":"3","key":"10.1016\/B978-0-12-818766-1.00254-3_bib25","doi-asserted-by":"crossref","first-page":"237","DOI":"10.1016\/j.seppur.2007.08.016","article-title":"Microfiltration of skim milk using polymeric membranes for casein concentrate manufacture","volume":"60","author":"Lawrence","year":"2008","journal-title":"Sep. Purif. Technol."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib26","first-page":"425","article-title":"On the lactic fermentation, and its bearings on pathology","volume":"29","author":"Lister","year":"1878","journal-title":"Trans. Pathol. Soc. Lond."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib27","series-title":"Evaporation Membrane Filtration Spray Drying","first-page":"179","article-title":"Theory of membrane filtration","author":"Madsen","year":"1985"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib28","series-title":"Evaporation Membrane Filtration Spray Drying","first-page":"299","article-title":"Spray drying","author":"Masters","year":"1985"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib29","series-title":"Food Biochemistry & Food Processing","first-page":"241","article-title":"Chymosin in cheese making","author":"Mistry","year":"2006"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib30","volume":"vol. 25","author":"Quinzio","year":"2009"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib31","doi-asserted-by":"crossref","first-page":"9903","DOI":"10.3168\/jds.2017-13187","article-title":"A\u00a0100-year review: a century of dairy processing advancements\u2014pasteurization, cleaning and sanitation, and sanitary equipment design","volume":"100","author":"Rankin","year":"2017","journal-title":"J.\u00a0Dairy Sci."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib32","doi-asserted-by":"crossref","first-page":"378","DOI":"10.3168\/jds.S0022-0302(77)83876-9","article-title":"Lactic bulk culture system utilizing a whey-based bacteriophage inhibitory medium and pH control. I. Applicability to American style cheese","volume":"60","author":"Richardson","year":"1977","journal-title":"J.\u00a0Dairy Sci."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib33","series-title":"Buffalo Milk: Chemistry and Processing Technology","author":"Sahai","year":"1996"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib34","doi-asserted-by":"crossref","first-page":"522","DOI":"10.1038\/nature11698","article-title":"Earliest evidence for cheese making in the sixth millennium BC in northern Europe","volume":"493","author":"Salque","year":"2013","journal-title":"Nature"},{"issue":"2","key":"10.1016\/B978-0-12-818766-1.00254-3_bib35","first-page":"91","article-title":"A\u00a0concise history of infant formula (twists and turns included)","volume":"20","author":"Schuman","year":"2003","journal-title":"Contemp. Pediatr."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib36","article-title":"Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products","author":"Shabbir","year":"2020","journal-title":"Food Sci. Technol."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib37","series-title":"Dairy Processing and Quality Assurance","first-page":"310","article-title":"Evaporated and sweetened condensed milks","author":"Sharma","year":"2015"},{"issue":"2","key":"10.1016\/B978-0-12-818766-1.00254-3_bib38","doi-asserted-by":"crossref","first-page":"175","DOI":"10.2460\/javma.2000.217.175","article-title":"History, trends, and extent of pasteurization","volume":"217","author":"Steele","year":"2000","journal-title":"J.\u00a0Am. Vet. Med. Assoc."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib39","first-page":"201","article-title":"Art of cheese-making is 7,500 years old. \u2013 Neolithic pottery fragments from Europe reveal traces of milk fats","volume":"12","author":"Subbaraman","year":"2012","journal-title":"Nature"},{"issue":"8","key":"10.1016\/B978-0-12-818766-1.00254-3_bib40","first-page":"6","article-title":"Cleaning-in-place (CIP) system in dairy plant-review","volume":"3","author":"Thomas","year":"2014","journal-title":"IOSR J. Environ. Sci. Ver."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib41","series-title":"Byproducts from Milk","author":"Webb","year":"1970"},{"issue":"4","key":"10.1016\/B978-0-12-818766-1.00254-3_bib42","first-page":"1","article-title":"The evolution, processing, varieties and health benefits of yogurt","volume":"4","author":"Weerathilake","year":"2014","journal-title":"Int. J. Scientif. Res. Pub."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib43","series-title":"Evaporation Membrane Filtration Spray Drying","first-page":"91","article-title":"Evaporation","author":"Weigand","year":"1985"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib44","series-title":"Ice Cream: a Global History","author":"Weiss","year":"2012"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib45","doi-asserted-by":"crossref","first-page":"122","DOI":"10.4315\/0362-028X-41.2.122","article-title":"Heating milk for microbial destruction: a historical outline and update","volume":"41","author":"Westhoff","year":"1978","journal-title":"J.\u00a0Food Protect."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib46","doi-asserted-by":"crossref","first-page":"463","DOI":"10.1016\/j.foodpol.2010.05.001","article-title":"Melamine in milk products in China: examining the factors that led to deliberate use of the contaminant","volume":"35","author":"Xiu","year":"2010","journal-title":"Food Pol."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_bib47","doi-asserted-by":"crossref","first-page":"2782","DOI":"10.1099\/ijsem.0.004107","article-title":"A\u00a0taxonomic note on the genus Lactobacillus: description of 23 novel genera, emended description of the genus Lactobacillus beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae","volume":"70","author":"Zheng","year":"2020","journal-title":"Int. J. Syst. Evol. Microbiol."},{"key":"10.1016\/B978-0-12-818766-1.00254-3_fur1","series-title":"Ice Cream","author":"Arbuckle","year":"2013"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_fur2","volume":"vol. I\u2013III","author":"Davis","year":"1976"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_fur4","series-title":"Condensed Milk and Milk Powder","author":"Hunziker","year":"1926"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_fur6","series-title":"Milk!: A 10,000-Year Food Fracas","author":"Kurlansky","year":"2007"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_fur7","volume":"vols I and II","author":"McDowall","year":"1953"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_fur8","series-title":"Ref Modul Food Sci","first-page":"1","article-title":"Food science\u2014yesterday, today, and tomorrow","author":"Smithers","year":"2016"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_fur9","series-title":"Pure and Modern Milk: An Environmental History since 1900","author":"Smith-Howard","year":"2017"},{"key":"10.1016\/B978-0-12-818766-1.00254-3_fur10","series-title":"Dairy Technology","author":"Walstra","year":"2006"}],"container-title":["Encyclopedia of Dairy Sciences"],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9780128187661002543?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9780128187661002543?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,8,22]],"date-time":"2025-08-22T01:43:45Z","timestamp":1755827025000},"score":34.87067,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/B9780128187661002543"}},"issued":{"date-parts":[[2022]]},"ISBN":["9780128187678"],"references-count":57,"URL":"https:\/\/doi.org\/10.1016\/b978-0-12-818766-1.00254-3","published":{"date-parts":[[2022]]}},{"indexed":{"date-parts":[[2025,3,29]],"date-time":"2025-03-29T16:10:19Z","timestamp":1743264619840,"version":"3.40.3"},"publisher-location":"Cham","reference-count":73,"publisher":"Springer Nature Switzerland","isbn-type":[{"type":"print","value":"9783031782060"},{"type":"electronic","value":"9783031782077"}],"license":[{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"published-print":{"date-parts":[[2025]]},"DOI":"10.1007\/978-3-031-78207-7_10","type":"book-chapter","created":{"date-parts":[[2025,3,24]],"date-time":"2025-03-24T23:30:42Z","timestamp":1742859042000},"page":"173-188","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Challenges and Opportunities in Processing of Lactose Hydrolyzed Dairy Products"],"prefix":"10.1007","author":[{"given":"Sonu K.","family":"Shivanna","sequence":"first","affiliation":[]},{"given":"Priyanka Singh","family":"Rao","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2025,3,25]]},"reference":[{"issue":"1","key":"10_CR1","doi-asserted-by":"publisher","first-page":"367","DOI":"10.1007\/s13197-013-1011-1","volume":"52","author":"S Abbasi","year":"2015","unstructured":"Abbasi, S., & Saeedabadian, A. (2015). Influences of lactose hydrolysis of milk and sugar reduction on some physical properties of ice cream. Journal of Food Science and Technology, 52(1), 367\u2013374.","journal-title":"Journal of Food Science and Technology"},{"issue":"2","key":"10_CR2","doi-asserted-by":"publisher","first-page":"111","DOI":"10.2478\/s11696-009-0010-1","volume":"63","author":"M Adamczak","year":"2009","unstructured":"Adamczak, M., Charubin, D., & Bednarski, W. (2009). Influence of reaction medium composition on enzymatic synthesis of galactooligosaccharides and lactulose from lactose concentrates prepared from whey permeate. Chemical Papers, 63(2), 111\u2013116.","journal-title":"Chemical Papers"},{"issue":"1","key":"10_CR3","first-page":"1","volume":"9","author":"RA Awad","year":"2014","unstructured":"Awad, R. A., Hagrass, A. E., Salama, W. M., Elmalek, F. A., & Eldardiry, A. I. (2014). Lactulose production from milk permeate and its performance in healthy functional frozen yoghurt. World Journal of Dairy & Food Sciences, 9(1), 1\u20139.","journal-title":"World Journal of Dairy & Food Sciences"},{"issue":"42","key":"10_CR4","doi-asserted-by":"publisher","first-page":"6564","DOI":"10.3748\/wjg.14.6564","volume":"14","author":"XM Ben","year":"2008","unstructured":"Ben, X. M., Li, J., Feng, Z. T., Shi, S. Y., Lu, Y. D., Chen, R., & Zhou, X. Y. (2008). Low level of galacto-oligosaccharide in infant formula stimulates growth of intestinal Bifidobacteria and Lactobacilli. World Journal of Gastroenterology, 14(42), 6564\u20136568.","journal-title":"World Journal of Gastroenterology"},{"issue":"7","key":"10_CR5","doi-asserted-by":"publisher","first-page":"1672","DOI":"10.1111\/1750-3841.14686","volume":"84","author":"T Cardoso","year":"2019","unstructured":"Cardoso, T., Marques, C., Dagostin, J. L. A., & Masson, M. L. (2019). Lactobionic acid as a potential food ingredient: recent studies and applications. Journal of Food Science, 84(7), 1672\u20131681.","journal-title":"Journal of Food Science"},{"issue":"6","key":"10_CR6","doi-asserted-by":"publisher","first-page":"647","DOI":"10.3390\/catal10060647","volume":"10","author":"FV Cervantes","year":"2020","unstructured":"Cervantes, F. V., Neifar, S., Merdzo, Z., Vi\u00f1a-Gonzalez, J., Fernandez-Arrojo, L., Ballesteros, A. O., Fernandez-Lobato, M., Bejar, S., & Plou, F. J. (2020). A three-step process for the bioconversion of whey permeate into a glucose-free D-tagatose syrup. Catalysts, 10(6), 647.","journal-title":"Catalysts"},{"issue":"5","key":"10_CR7","doi-asserted-by":"publisher","first-page":"1649","DOI":"10.1111\/j.1365-2621.1982.tb05004.x","volume":"47","author":"RC Chandan","year":"1982","unstructured":"Chandan, R. C., Uebersax, M. A., & Saylock, M. J. (1982). Utilization of cheese whey permeate in canned beans and plums. Journal of Food Science, 47(5), 1649\u20131653.","journal-title":"Journal of Food Science"},{"key":"10_CR8","unstructured":"Chidar, E. (2022). Bioconversion process assisted by non-conventional techniques for the production of lactobionic acid from lactose and dairy-by-products (MSc thesis). McGill University. https:\/\/escholarship.mcgill.ca\/concern\/theses\/p8418t225"},{"issue":"1","key":"10_CR9","doi-asserted-by":"publisher","first-page":"16","DOI":"10.3168\/jds.S0022-0302(85)80791-8","volume":"68","author":"CP Chiu","year":"1985","unstructured":"Chiu, C. P., & Kosikowski, F. V. (1985). Hydrolyzed lactose syrup from concentrated sweet whey permeates. Journal of Dairy Science, 68(1), 16\u201322.","journal-title":"Journal of Dairy Science"},{"issue":"3","key":"10_CR10","doi-asserted-by":"publisher","first-page":"551","DOI":"10.3390\/nu11030551","volume":"11","author":"PJ Dekker","year":"2019","unstructured":"Dekker, P. J., Koenders, D., & Bruins, M. J. (2019). Lactose-free dairy products: Market developments, production, nutrition and health benefits. Nutrients, 11(3), 551.","journal-title":"Nutrients"},{"issue":"9","key":"10_CR11","doi-asserted-by":"publisher","first-page":"8020","DOI":"10.3390\/nu7095380","volume":"7","author":"Y Deng","year":"2015","unstructured":"Deng, Y., Misselwitz, B., Dai, N., & Fox, M. (2015). Lactose intolerance in adults: biological mechanism and dietary management. Nutrients, 7(9), 8020\u20138035.","journal-title":"Nutrients"},{"key":"10_CR12","unstructured":"European Patent. EP3041945B1. Production of galacto-oligosaccharides. Retrieved from https:\/\/patents.google.com\/patent\/EP3041945B1\/en."},{"key":"10_CR13","doi-asserted-by":"publisher","first-page":"204","DOI":"10.1016\/j.jclepro.2017.07.076","volume":"165","author":"S Feijoo","year":"2017","unstructured":"Feijoo, S., Gonz\u00e1lez-Garc\u00eda, S., Lema, J. M., & Moreira, M. T. (2017). Life cycle assessment of \u03b2-Galactosidase enzyme production. Journal of Cleaner Production, 165, 204\u2013212.","journal-title":"Journal of Cleaner Production"},{"issue":"5","key":"10_CR14","doi-asserted-by":"publisher","first-page":"547","DOI":"10.1016\/S0023-6438(03)00022-7","volume":"36","author":"E Fernandez","year":"2003","unstructured":"Fernandez, E., Schebor, C., & Chirife, J. (2003). Glass transition temperature of regular and lactose hydrolyzed milk powders. LWT-Food Science and Technology, 36(5), 547\u2013551.","journal-title":"LWT-Food Science and Technology"},{"issue":"8","key":"10_CR15","doi-asserted-by":"publisher","first-page":"922","DOI":"10.1080\/07373937.2017.1365725","volume":"36","author":"TL Fialho","year":"2018","unstructured":"Fialho, T. L., Martins, E., Silveira, A. C. P., Silva, C. R. D. J., Perrone, \u00cd. T., Schuck, P., & de Carvalho, A. F. (2018). Lactose hydrolyzed milk powder: Thermodynamic characterization of the drying process. Drying Technology, 36(8), 922\u2013931.","journal-title":"Drying Technology"},{"key":"10_CR16","doi-asserted-by":"publisher","DOI":"10.1016\/j.foostr.2019.100132","volume":"22","author":"TL Fialho","year":"2019","unstructured":"Fialho, T. L., Nogueira, M. H., Moreau, A., Delaplace, G., Schuck, P., Perrone, \u00cd. T., & J\u00fanior, P. P. D. S. P. (2019). Sugar type matters in spray drying: Homogeneous distribution in milk powder favors repulsive interactions between proteins. Food Structure, 22, 100132.","journal-title":"Food Structure"},{"key":"10_CR17","doi-asserted-by":"publisher","DOI":"10.1016\/j.foostr.2021.100215","volume":"30","author":"TL Fialho","year":"2021","unstructured":"Fialho, T. L., Nascimento, L. G. L., Moreau, A., Delaplace, G., Martins, E., Perrone, \u00cd. T., & Junior, P. P. D. S. P. (2021). Sugar type matters in spray drying II: Glycation effects on physicochemical characteristics of aged lactose-hydrolyzed milk powder. Food Structure, 30, 100215.","journal-title":"Food Structure"},{"issue":"3","key":"10_CR18","doi-asserted-by":"publisher","first-page":"678","DOI":"10.1111\/1541-4337.12344","volume":"17","author":"C Fischer","year":"2018","unstructured":"Fischer, C., & Kleinschmidt, T. (2018). Synthesis of galactooligosac-charides in milk and whey: A review. Comprehensive Reviews in Food Science and Food Safety, 17(3), 678\u2013697.","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10_CR19","doi-asserted-by":"publisher","first-page":"173","DOI":"10.1016\/B978-0-12-374407-4.00273-9","volume-title":"Encyclopedia of dairy sciences","author":"PF Fox","year":"2011","unstructured":"Fox, P. F. (2011). Lactose and oligosaccharides. In J. W. Fuquay, P. F. Fox, & P. L. H. McSweeney (Eds.), Encyclopedia of dairy sciences (pp. 173\u2013181). Elsevier."},{"issue":"4","key":"10_CR20","doi-asserted-by":"publisher","first-page":"477","DOI":"10.1017\/S0022029919000815","volume":"86","author":"JDA Francisquini","year":"2019","unstructured":"Francisquini, J. D. A., Rocha, J., Martins, E., Stephani, R., da Silva, P. H. F., Renhe, I. R. T., et al. (2019). 5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche. Journal of Dairy Research, 86(4), 477\u2013482.","journal-title":"Journal of Dairy Research"},{"issue":"9","key":"10_CR21","doi-asserted-by":"publisher","first-page":"3737","DOI":"10.1007\/s00253-019-09754-7","volume":"103","author":"K Goderska","year":"2019","unstructured":"Goderska, K. (2019). The antioxidant and prebiotic properties of lactobionic acid. Applied Microbiology and Biotechnology, 103(9), 3737\u20133751.","journal-title":"Applied Microbiology and Biotechnology"},{"issue":"2","key":"10_CR22","doi-asserted-by":"publisher","first-page":"104","DOI":"10.1016\/j.idairyj.2011.09.011","volume":"22","author":"M Harju","year":"2012","unstructured":"Harju, M., Kallioinen, H., & Tossavainen, O. (2012). Lactose hydrolysis and other conversions in dairy products: Technological aspects. International Dairy Journal, 22(2), 104\u2013109.","journal-title":"International Dairy Journal"},{"issue":"5","key":"10_CR23","doi-asserted-by":"publisher","first-page":"384","DOI":"10.3136\/nskkk1962.38.384","volume":"38","author":"Y Honda","year":"1991","unstructured":"Honda, Y., Hashiba, H., Ahiko, K., & Takahashi, H. (1991). Hydrolysis of lactose by immobilized \u03b2-galactosidase using a horizontal rotary column reactor. Nippon Shokuhin Kogyo Gakkaishi, 38(5), 384\u2013390.","journal-title":"Nippon Shokuhin Kogyo Gakkaishi"},{"key":"10_CR24","first-page":"209","volume":"16","author":"Y Honda","year":"1993","unstructured":"Honda, Y., Kako, M., Abiko, K., & Sogo, Y. (1993). Hydrolysis of lactose in milk. Bioprocess Technology, 16, 209\u2013209.","journal-title":"Bioprocess Technology"},{"key":"10_CR25","doi-asserted-by":"publisher","first-page":"6161","DOI":"10.1007\/s00253-020-10679-9","volume":"104","author":"J Huang","year":"2020","unstructured":"Huang, J., Zhu, S., Zhao, L., Chen, L., Du, M., Zhang, C., & Yang, S. T. (2020). A novel \u03b2-galactosidase from Klebsiella oxytoca ZJUH1705 for efficient production of galacto-oligosaccharides from lactose. Applied Microbiology and Biotechnology, 104, 6161\u20136172.","journal-title":"Applied Microbiology and Biotechnology"},{"issue":"31","key":"10_CR26","doi-asserted-by":"publisher","first-page":"7886","DOI":"10.1021\/jf501671z","volume":"62","author":"T Jansson","year":"2014","unstructured":"Jansson, T., Clausen, M. R., Sundekilde, U. K., Eggers, N., Nyegaard, S., Larsen, L. B., & Bertram, H. C. (2014). Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milk. Journal of Agricultural and Food Chemistry, 62(31), 7886\u20137896.","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10_CR27","doi-asserted-by":"publisher","first-page":"250","DOI":"10.1016\/j.biortech.2017.03.123","volume":"235","author":"J Jayamuthunagai","year":"2017","unstructured":"Jayamuthunagai, J., Srisowmeya, G., Chakravarthy, M., & Gautam, P. (2017). D-Tagatose production by permeabilized and immobilized Lactobacillus plantarum using whey permeate. Bioresource Technology, 235, 250\u2013255.","journal-title":"Bioresource Technology"},{"issue":"2","key":"10_CR28","first-page":"161","volume":"58","author":"P Jelen","year":"2003","unstructured":"Jelen, P., & Tossavainen, O. (2003). Low lactose and lactose-free milk and dairy products-prospects, technologies and applications. Australian Journal of Dairy Technology, 58(2), 161.","journal-title":"Australian Journal of Dairy Technology"},{"issue":"5","key":"10_CR29","doi-asserted-by":"publisher","first-page":"3812","DOI":"10.3168\/jds.2017-14071","volume":"101","author":"Y Jo","year":"2018","unstructured":"Jo, Y., Benoist, D. M., Barbano, D. M., & Drake, M. A. (2018). Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization. Journal of Dairy Science, 101(5), 3812\u20133828.","journal-title":"Journal of Dairy Science"},{"issue":"10","key":"10_CR30","doi-asserted-by":"publisher","first-page":"2907","DOI":"10.3168\/jds.S0022-0302(94)77231-3","volume":"77","author":"K Jouppila","year":"1994","unstructured":"Jouppila, K., & Roos, Y. H. (1994). Glass Transitions and Crystallization in Milk Powders. Journal of Dairy Science, 77(10), 2907\u20132915.","journal-title":"Journal of Dairy Science"},{"issue":"4","key":"10_CR31","doi-asserted-by":"publisher","first-page":"403","DOI":"10.1556\/066.2016.0018","volume":"46","author":"Z Karnyaczki","year":"2017","unstructured":"Karnyaczki, Z., & Csanadi, J. (2017). Texture profile properties, sensory evaluation, and susceptibility to syneresis of yoghurt prepared from lactose-free milk. Acta Alimentaria, 46(4), 403\u2013410.","journal-title":"Acta Alimentaria"},{"key":"10_CR32","volume-title":"Market outlook (2017\u20132019)","author":"A Levitt","year":"2019","unstructured":"Levitt, A., & Beck, M. (2019). Market outlook (2017\u20132019). US Dairy Export Council."},{"issue":"13","key":"10_CR33","doi-asserted-by":"publisher","first-page":"2553","DOI":"10.3390\/foods12132553","volume":"12","author":"A Li","year":"2023","unstructured":"Li, A., Zheng, J., Han, X., Yang, S., Cheng, S., Zhao, J., & Lu, Y. (2023). Advances in low-lactose\/lactose-free dairy products and their production. Food, 12(13), 2553.","journal-title":"Food"},{"issue":"7","key":"10_CR34","doi-asserted-by":"publisher","first-page":"1396","DOI":"10.1111\/ijfs.12101","volume":"48","author":"PC Lorenzen","year":"2013","unstructured":"Lorenzen, P. C., Breiter, J., Clawin-R\u00e4decker, I., & Dau, A. (2013). A novel bi-enzymatic system for lactose conversion. International Journal of Food Science & Technology, 48(7), 1396\u20131403.","journal-title":"International Journal of Food Science & Technology"},{"key":"10_CR35","doi-asserted-by":"publisher","first-page":"43","DOI":"10.1016\/B978-0-12-384947-2.00312-3","volume-title":"Encyclopedia of food and health","author":"VK Lule","year":"2016","unstructured":"Lule, V. K., Garg, S., Tomar, S. K., Khedkar, C. D., & Nalage, D. N. (2016). Food intolerance: lactose intolerance. In B. Caballero, P. M. Finglas, & F. Toldr\u00e1 (Eds.), Encyclopedia of food and health (pp. 43\u201348). Academic."},{"key":"10_CR36","unstructured":"Market Data Forecast. (2022). Galacto-oligosaccharides (GOS) market. https:\/\/www.marketdataforecast.com\/market-reports\/galacto-oligosaccharide-market"},{"key":"10_CR37","doi-asserted-by":"publisher","first-page":"489","DOI":"10.1016\/j.foodchem.2016.10.092","volume":"221","author":"S Milkovska-Stamenova","year":"2017","unstructured":"Milkovska-Stamenova, S., & Hoffmann, R. (2017). Influence of storage and heating on protein glycation levels of processed lactose-free and regular bovine milk products. Food Chemistry, 221, 489\u2013495.","journal-title":"Food Chemistry"},{"issue":"3","key":"10_CR38","doi-asserted-by":"publisher","first-page":"151","DOI":"10.1177\/2050640613484463","volume":"1","author":"B Misselwitz","year":"2013","unstructured":"Misselwitz, B., Pohl, D., Fr\u00fchauf, H., Fried, M., Vavricka, S. R., & Fox, M. (2013). Lactose malabsorption and intolerance: pathogenesis, diagnosis and treatment. United European Gastroenterology Journal, 1(3), 151\u2013159.","journal-title":"United European Gastroenterology Journal"},{"key":"10_CR39","doi-asserted-by":"publisher","first-page":"326","DOI":"10.1016\/j.lwt.2016.08.033","volume":"76","author":"TC Moreira","year":"2017","unstructured":"Moreira, T. C., da Silva, A. T., Fagundes, C., Ferreira, S. M. R., C\u00e2ndido, L. M. B., Passos, M., & Kr\u00fcger, C. C. H. (2017). Elaboration of yogurt with reduced level of lactose added of carob (Ceratonia siliqua L.). LWT-Food Science and Technology, 76, 326\u2013329.","journal-title":"LWT-Food Science and Technology"},{"issue":"3","key":"10_CR40","doi-asserted-by":"publisher","first-page":"283","DOI":"10.1556\/066.2018.47.3.3","volume":"47","author":"LRI Morioka","year":"2018","unstructured":"Morioka, L. R. I., Koga, E. C., & Suguimoto, H. H. (2018). Development and evaluation of freeze-dried milk powder with low-lactose content. Acta Alimentaria, 47(3), 283\u2013290.","journal-title":"Acta Alimentaria"},{"key":"10_CR41","doi-asserted-by":"publisher","first-page":"181","DOI":"10.1016\/j.fbp.2017.09.004","volume":"106","author":"S Nasser","year":"2017","unstructured":"Nasser, S., Moreau, A., Jeantet, R., H\u00e9doux, A., & Delaplace, G. (2017). Influence of storage conditions on the functional properties of micellar casein powder. Food and Bioproducts Processing, 106, 181\u2013192.","journal-title":"Food and Bioproducts Processing"},{"key":"10_CR42","unstructured":"Nielsen. Product Insider, (2019). https:\/\/www.nielsen.com\/us\/en\/insights\/report\/2019\/total-consumer-report-2019"},{"key":"10_CR43","doi-asserted-by":"publisher","first-page":"159","DOI":"10.1016\/j.idairyj.2017.12.001","volume":"78","author":"SD Nielsen","year":"2018","unstructured":"Nielsen, S. D., Zhao, D., Le, T. T., Rauh, V., S\u00f8rensen, J., Andersen, H. J., & Larsen, L. B. (2018). Proteolytic side-activity of lactase preparations. International Dairy Journal, 78, 159\u2013168.","journal-title":"International Dairy Journal"},{"issue":"1","key":"10_CR44","doi-asserted-by":"publisher","first-page":"215","DOI":"10.1111\/j.1365-2621.1988.tb10212.x","volume":"53","author":"OA Ogunrinola","year":"1988","unstructured":"Ogunrinola, O. A., Jeon, I. J., & Ponte, J. G., Jr. (1988). Functional properties of hydrolyzed whey permeate syrups in bread formulations. Journal of Food Science, 53(1), 215\u2013217.","journal-title":"Journal of Food Science"},{"issue":"12","key":"10_CR45","doi-asserted-by":"publisher","first-page":"1987","DOI":"10.1002\/jsfa.3694","volume":"89","author":"A Olano","year":"2009","unstructured":"Olano, A., & Corzo, N. (2009). Lactulose as a food ingredient. Journal of the Science of Food and Agriculture, 89(12), 1987\u20131990.","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10_CR46","first-page":"277","volume":"10","author":"T Osmak","year":"2021","unstructured":"Osmak, T., Mleko, S., Bass, O., Mykhalevych, A., & Kuzmyk, U. (2021). Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production. Cabi Digital Library, 10, 277\u2013288.","journal-title":"Cabi Digital Library"},{"key":"10_CR47","doi-asserted-by":"publisher","first-page":"473137","DOI":"10.4061\/2010\/473137","volume":"2010","author":"PS Panesar","year":"2010","unstructured":"Panesar, P. S., Kumari, S., & Panesar, R. (2010). Potential applications of immobilized \u03b2-galactosidase in food processing industries. Enzyme Research, 2010, 473137.","journal-title":"Enzyme Research"},{"key":"10_CR48","first-page":"164","volume":"4","author":"L Popescu","year":"2022","unstructured":"Popescu, L., Bulgaru, V., & Siminiuc, R. (2022). Effects of lactose hydrolysis and milk type on the quality of lactose-free yoghurt. Journal of Engineering Sciences, 4, 164\u2013175.","journal-title":"Journal of Engineering Sciences"},{"key":"10_CR49","unstructured":"Research Reports World. (2022). Lactulose market report 2022\u20132028. Market Watch.. https:\/\/www.marketwatch.com\/press-release\/lactulose-market-size-global-2022-share-growth-segments-revenue-manufacturers-and-2028-forecast-research-report-2022-08-24"},{"issue":"5","key":"10_CR50","doi-asserted-by":"publisher","first-page":"1225","DOI":"10.3168\/jds.S0022-0302(86)80527-6","volume":"69","author":"TM Rexroat","year":"1986","unstructured":"Rexroat, T. M., & Bradley, R. L., Jr. (1986). Acceptance of frozen desserts made with concentrated, decolorized, deionized hydrolyzed whey permeate. Journal of Dairy Science, 69(5), 1225\u20131231.","journal-title":"Journal of Dairy Science"},{"issue":"3","key":"10_CR51","doi-asserted-by":"publisher","first-page":"32","DOI":"10.5296\/jas.v8i3.15886","volume":"8","author":"L Rodrigues","year":"2020","unstructured":"Rodrigues, L., Paiva, G., Lisboa, H. M., Pasquali, M., Gusm\u00e3o, R., Duarte, M. E., & Abrantes, T. (2020). Impact of spray drying parameters on lactose-free milk powder properties and composition. Journal of Agricultural Studies, 8(3), 32.","journal-title":"Journal of Agricultural Studies"},{"issue":"4","key":"10_CR52","doi-asserted-by":"publisher","first-page":"475","DOI":"10.1051\/lait:2002025","volume":"82","author":"YH Roos","year":"2002","unstructured":"Roos, Y. H. (2002). Importance of glass transition and water activity to spray drying and stability of dairy powders. Le Lait, 82(4), 475\u2013484.","journal-title":"Le Lait"},{"key":"10_CR53","doi-asserted-by":"publisher","first-page":"476","DOI":"10.1016\/j.lwt.2018.07.038","volume":"97","author":"L Ruiz-Aceituno","year":"2018","unstructured":"Ruiz-Aceituno, L., Hernandez-Hernandez, O., Kolida, S., Moreno, F. J., & Methven, L. (2018). Sweetness and sensory properties of commercial and novel oligosaccharides of prebiotic potential. LWT-Food Science and Technology, 97, 476\u2013482.","journal-title":"LWT-Food Science and Technology"},{"issue":"9","key":"10_CR54","doi-asserted-by":"publisher","first-page":"3495","DOI":"10.1002\/jsfa.11823","volume":"102","author":"S S\u00e1ez-Orviz","year":"2022","unstructured":"S\u00e1ez-Orviz, S., Marcet, I., Rendueles, M., & D\u00edaz, M. (2022). The antimicrobial and bioactive properties of lactobionic acid. Journal of the Science of Food and Agriculture, 102(9), 3495\u20133502.","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10_CR55","doi-asserted-by":"crossref","unstructured":"Samadov, R., Ciprovica, I., Zolnere, K., & & Cinkmanis, I. (2019, May 2\u20133). The optimization of acid whey permeate hydrolysis for glucose-galactose syrup production. Proceedings of the 13th Baltic conference on food science and technology, FOODBALT 2019 \u201cFood. Nutrition. Well-Being\u201d. (pp. 254\u2013257).","DOI":"10.22616\/FoodBalt.2019.035"},{"issue":"4\u20135","key":"10_CR56","doi-asserted-by":"publisher","first-page":"295","DOI":"10.1051\/lait:2005020","volume":"85","author":"P Schuck","year":"2005","unstructured":"Schuck, P., Blanchard, E., Dolivet, A., M\u00e9jean, S., Onillon, E., & Jeantet, R. (2005). Water activity and glass transition in dairy ingredients. Le Lait, 85(4\u20135), 295\u2013304.","journal-title":"Le Lait"},{"issue":"15","key":"10_CR57","doi-asserted-by":"publisher","first-page":"1773","DOI":"10.1080\/07373937.2016.1233114","volume":"34","author":"P Schuck","year":"2016","unstructured":"Schuck, P., Jeantet, R., Bhandari, B., Chen, X. D., Perrone, \u00cd. T., de Carvalho, A. F., & Kelly, P. (2016). Recent advances in spray drying relevant to the dairy industry: A comprehensive critical review. Drying Technology, 34(15), 1773\u20131790.","journal-title":"Drying Technology"},{"issue":"5","key":"10_CR58","doi-asserted-by":"publisher","first-page":"2875","DOI":"10.1080\/87559129.2021.1983590","volume":"39","author":"P Schulz","year":"2023","unstructured":"Schulz, P., & Rizvi, S. S. (2023). Hydrolysis of lactose in milk: Current status and future products. Food Reviews International, 39(5), 2875\u20132894.","journal-title":"Food Reviews International"},{"issue":"9","key":"10_CR59","doi-asserted-by":"publisher","first-page":"1593","DOI":"10.1016\/j.lwt.2006.11.003","volume":"40","author":"AK Shrestha","year":"2007","unstructured":"Shrestha, A. K., Howes, T., Adhikari, B. P., & Bhandari, B. R. (2007). Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder. LWT-Food Science and Technology, 40(9), 1593\u20131600.","journal-title":"LWT-Food Science and Technology"},{"key":"10_CR60","doi-asserted-by":"publisher","first-page":"57","DOI":"10.1016\/j.tifs.2020.11.030","volume":"107","author":"P Singh","year":"2021","unstructured":"Singh, P., Rao, P. S., Sharma, V., & Arora, S. (2021). Physico-chemical aspects of lactose hydrolysed milk system along with detection and mitigation of maillard reaction products. Trends in Food Science & Technology, 107, 57\u201367.","journal-title":"Trends in Food Science & Technology"},{"issue":"3","key":"10_CR61","first-page":"103","volume":"27","author":"L Sokoti Naji","year":"2017","unstructured":"Sokoti Naji, L., Jafarian, P., Kalbasi, A., & Yarmand, S. (2017). Comparison of different milk permeate concentration (mineralized and demineralized) effect on oily cake quality characteristics. Journal of Food Research, 27(3), 103\u2013113.","journal-title":"Journal of Food Research"},{"issue":"5","key":"10_CR62","doi-asserted-by":"publisher","first-page":"438","DOI":"10.1111\/j.1541-4337.2010.00119.x","volume":"9","author":"DP Torres","year":"2010","unstructured":"Torres, D. P., Gon\u00e7alves, M. D. P. F., Teixeira, J. A., & Rodrigues, L. R. (2010). Galacto oligosaccharides: Production, properties, applications, and significance as prebiotics. Comprehensive Reviews in Food Science and Food Safety, 9(5), 438\u2013454.","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10_CR63","doi-asserted-by":"publisher","first-page":"45","DOI":"10.1016\/j.foodres.2017.08.043","volume":"101","author":"JKF Torres","year":"2017","unstructured":"Torres, J. K. F., Stephani, R., Tavares, G. M., De Carvalho, A. F., Costa, R. G. B., de Almeida, C. E. R., & Perrone, \u00cd. T. (2017). Technological aspects of lactose-hydrolyzed milk powder. Food Research International, 101, 45\u201353.","journal-title":"Food Research International"},{"issue":"4","key":"10_CR64","first-page":"410","volume":"62","author":"O Tossavainen","year":"2007","unstructured":"Tossavainen, O., & Kallioinen, H. (2007). Proteolytic changes in lactose hydrolysed UHT milks during storage. Milchwissenschaft-Milk Science International, 62(4), 410\u2013414.","journal-title":"Milchwissenschaft-Milk Science International"},{"key":"10_CR65","doi-asserted-by":"publisher","first-page":"514","DOI":"10.1016\/j.foodres.2016.08.021","volume":"89","author":"AD Troise","year":"2016","unstructured":"Troise, A. D., Bandini, E., De Donno, R., Meijer, G., Trezzi, M., & Fogliano, V. (2016). The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process. Food Research International, 89, 514\u2013525.","journal-title":"Food Research International"},{"issue":"3","key":"10_CR66","doi-asserted-by":"publisher","first-page":"165","DOI":"10.1080\/089106002320644357","volume":"14","author":"KM Tuohy","year":"2002","unstructured":"Tuohy, K. M., Ziemer, C. J., Klinder, A., Kn\u00f6bel, Y., Pool-Zobel, B. L., & Gibson, G. R. (2002). A human volunteer study to determine the prebiotic effects of lactulose powder on human colonic microbiota. Microbial Ecology in Health and Disease, 14(3), 165\u2013173.","journal-title":"Microbial Ecology in Health and Disease"},{"issue":"3","key":"10_CR67","doi-asserted-by":"publisher","first-page":"308","DOI":"10.21323\/2618-9771-2023-6-3-308-316","volume":"6","author":"AA Tvorogova","year":"2023","unstructured":"Tvorogova, A. A., Shobanova, T. V., Gurskiy, I. A., & Kazakova, N. V. (2023). The quality indicators of ice cream upon the enzymatic hydrolysis of lactose. Food Systems, 6(3), 308\u2013316.","journal-title":"Food Systems"},{"issue":"4","key":"10_CR68","first-page":"128","volume":"30","author":"LS Tweedie","year":"1978","unstructured":"Tweedie, L. S., & MacBean, R. D. (1978). The effect of partial replacement of sucrose by hydrolysed whey lactose on the quality of canned peaches and pears. Food Technology in Australia, 30(4), 128\u2013131.","journal-title":"Food Technology in Australia"},{"key":"10_CR69","unstructured":"US Patent US20070274955A1. Novel galactooligosaccharide composition and the preparation thereof. Retrieved from https:\/\/patents.google.com\/patent\/US20070274955A1\/en"},{"issue":"1","key":"10_CR70","doi-asserted-by":"publisher","DOI":"10.1016\/j.bbapap.2019.140271","volume":"1868","author":"C Vera","year":"2020","unstructured":"Vera, C., Guerrero, C., Aburto, C., Cordova, A., & Illanes, A. (2020). Conventional and non-conventional applications of \u03b2-galactosidases. Biochimica et Biophysica Acta (BBA)-proteins and proteomics, 1868(1), 140271.","journal-title":"Biochimica et Biophysica Acta (BBA)-proteins and proteomics"},{"key":"10_CR71","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1007\/10_2013_222","volume-title":"Biotechnology of food and feed additives. Advances in biochemical engineering\/biotechnology","author":"GW von Rymon Lipinski","year":"2013","unstructured":"von Rymon Lipinski, G. W. (2013). Sweeteners. In H. Zorn & P. Czermak (Eds.), Biotechnology of food and feed additives. Advances in biochemical engineering\/biotechnology (Vol. 143, pp. 1\u201328). Springer."},{"issue":"2","key":"10_CR72","doi-asserted-by":"publisher","first-page":"1454","DOI":"10.3168\/jds.2020-19244","volume":"104","author":"E Yamamoto","year":"2021","unstructured":"Yamamoto, E., Watanabe, R., Ichimura, T., Ishida, T., & Kimura, K. (2021). Effect of lactose hydrolysis on the milk-fermenting properties of Lactobacillus delbrueckii ssp. bulgaricus 2038 and Streptococcus thermophilus 1131. Journal of Dairy Science, 104(2), 1454\u20131464.","journal-title":"Journal of Dairy Science"},{"issue":"15","key":"10_CR73","doi-asserted-by":"publisher","first-page":"8543","DOI":"10.1021\/acsomega.9b04252","volume":"5","author":"H Zhang","year":"2020","unstructured":"Zhang, H., Tao, Y., He, Y., Pan, J., Yang, K., Shen, J., & Gao, C. (2020). Preparation of low-lactose milk powder by coupling membrane technology. ACS Omega, 5(15), 8543\u20138550.","journal-title":"ACS Omega"}],"container-title":["Lactose Hydrolysis in Dairy Products"],"language":"en","link":[{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/978-3-031-78207-7_10","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,3,29]],"date-time":"2025-03-29T15:38:04Z","timestamp":1743262684000},"score":34.763676,"resource":{"primary":{"URL":"https:\/\/link.springer.com\/10.1007\/978-3-031-78207-7_10"}},"issued":{"date-parts":[[2025]]},"ISBN":["9783031782060","9783031782077"],"references-count":73,"URL":"https:\/\/doi.org\/10.1007\/978-3-031-78207-7_10","published":{"date-parts":[[2025]]},"assertion":[{"value":"25 March 2025","order":1,"name":"first_online","label":"First Online","group":{"name":"ChapterHistory","label":"Chapter History"}}]},{"indexed":{"date-parts":[[2024,9,12]],"date-time":"2024-09-12T10:07:47Z","timestamp":1726135667768},"publisher-location":"Boca Raton","edition-number":"1","reference-count":0,"publisher":"CRC Press","isbn-type":[{"type":"electronic","value":"9781003138716"}],"content-domain":{"domain":[],"crossmark-restriction":false},"published-print":{"date-parts":[[2021,9,13]]},"DOI":"10.1201\/9781003138716-3","type":"book-chapter","created":{"date-parts":[[2021,9,13]],"date-time":"2021-09-13T16:59:19Z","timestamp":1631552359000},"page":"35-42","source":"Crossref","is-referenced-by-count":1,"title":["High Hydrostatic Pressure\n                  Processing for Dairy Products"],"prefix":"10.1201","author":[{"given":"M.","family":"Selvamuthukumaran","sequence":"first","affiliation":[]},{"given":"Nilesh Prakash","family":"Nirmal","sequence":"additional","affiliation":[]},{"given":"Sajid","family":"Maqsood","sequence":"additional","affiliation":[]}],"member":"301","container-title":["Non-Thermal Processing Technologies for the Dairy Industry"],"language":"en","deposited":{"date-parts":[[2021,9,13]],"date-time":"2021-09-13T16:59:22Z","timestamp":1631552362000},"score":34.654423,"resource":{"primary":{"URL":"https:\/\/www.taylorfrancis.com\/books\/9781003138716\/chapters\/10.1201\/9781003138716-3"}},"issued":{"date-parts":[[2021,9,13]]},"ISBN":["9781003138716"],"references-count":0,"URL":"https:\/\/doi.org\/10.1201\/9781003138716-3","published":{"date-parts":[[2021,9,13]]}}],"items-per-page":20,"query":{"start-index":0,"search-terms":"Dairy+processing.+Dairy+products"}}}