Proteolysis in goat cheese made from raw, pasteurized or pressure-treated milk

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Effect of heating on Maillard reactions in milk

By van Boekel M.A.J.S.  

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Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk

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Food Microbiology, Vol. 18, Iss. 1, 2001-02 ,pp. : 45-51

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Heat-treated milk differentiation by a sensitive lactulose assay

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A kinetic analysis of crystallization of a milk fat model system - milk

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Food Research International, Vol. 32, Iss. 4, 1999-05 ,pp. : 289-298

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