Online First Articles

ISSN: 1958-5586 (Print) 1958-5594 (Online)

Articles not assigned to an issue (25 articles)

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  1. No Access

    Note

    Characterization of Iraqi sheep milk lysozyme with respect to molecular weight and hydrolytic activity

    Khalida Shakir, Marie K. Walsh, Salih A. Mohammed
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    Original Paper

    Pilot-scale investigation of effectiveness of evaporation of skim milk compared to water

    Arlan Caldas Pereira Silveira, Antônio Fernandes de Carvalho…
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    Original Paper

    Effects of low-pressure homogenisation pre-treatment of cheesemilk on the ripening of Cheddar cheese

    Kevin C. Deegan, Paul L. H. McSweeney
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    Original Paper

    Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese

    Marcela Santarelli, Benedetta Bottari, Massimo Malacarne…
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    Original paper

    Milk powder agglomerate growth and properties in fluidized bed agglomeration

    A. Barkouti, C. Turchiuli, J. A. Carcel, E. Dumoulin
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    Original Paper

    A procedure for reproducible measurement of redox potential (E h) in dairy processes

    Sophie Abraham, Rémy Cachon, Sophie Jeanson, Bruno Ebel…
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    Note

    Effect of freezing prior to ripening on the peptide profile present in the water-soluble fraction at pH 4.6 of a commercial low-fat soft cheese

    Bárbara E. Meza, Roxana A. Verdini, Amelia C. Rubiolo
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    Original Paper

    Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese

    Felicia Ciocia, Paul L. H. McSweeney, Paolo Piraino…
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    Original Paper

    Moisture sorption and stickiness behaviour of hydrolysed whey protein/lactose powders

    S. A. Hogan, D. J. O’Callaghan
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    Original Paper

    Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses

    Ángel Alegría, Susana Delgado, Ana Belén Flórez…
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    Review Paper

    The physical nature of stickiness in the spray drying of dairy products—a review

    D. J. O’Callaghan, S. A. Hogan
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    Original Paper

    A high-solids steam injection process for the manufacture of powdered infant milk formula

    Eoin G. Murphy, John T. Tobin, Yrjo H. Roos, Mark A. Fenelon
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  13. Editorial

    Foreword

    Nico van Belzen
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    Original Paper

    Impact of spray-drying conditions on the particle size of microparticulated whey protein fractions

    José Toro-Sierra, Jens Schumann, Ulrich Kulozik
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    Original Paper

    The lactose from Ricotta cheese whey: the effect of pH and concentration on size and morphology of lactose crystals

    Anna Pisponen, Sirje Pajumägi, Hannes Mootse, Avo Karus…
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    Original Paper

    Dispersibility and morphology of spray-dried soy powders depending on the spraying system

    Ousmane Syll, Seddik Khalloufi, Pierre Schuck
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    Original Paper

    Impact of the spray drying conditions and residence time distribution on lysine loss in spray dried infant formula

    Iris Schmitz-Schug, Petra Foerst, Ulrich Kulozik
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    Original Paper

    Capturing the effect of initial concentrations on the drying kinetics of high solids milk using reaction engineering approach

    Jia Han Chew, Nan Fu, Meng Wai Woo, Kamlesh Patel…
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    Original Paper

    Effect of adding salt during the diafiltration step of milk protein concentrate powder manufacture on mineral and soluble protein composition

    Vandna Sikand, Phillip S. Tong, John Walker
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  20. No Access

    Original Paper

    Nucleation and growth rates of lactose as affected by ultrasound in aqueous solutions

    Mohammad Hasan Zamanipoor, Tuna Derya Dincer, Bogdan Zisu…
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