Concepedia

Milk Acidification

Milk Acidification is a biochemical process in dairy fermentation wherein the genus of microbial metabolism reduces milk pH through the production of organic acids, primarily lactic acid, distinguishing it from other milk transformations by its reliance on acid-generating fermentative pathways.

150

Publications

6K

Citations

591

Authors

192

Institutions

Publications per year

2017–2026

39

Parents

Publications

150

Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria

M. Nogueira de Oliveira, I. Sodini, Florent Remeuf et al. · International Dairy Journal · 2001 · 230 citations

, , +17

Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow’s milk

Sarfraz Ahmad, Isabelle Gaucher, Florence Rousseau et al. · Food Chemistry · 2007 · 216 citations

, , +16

Effect of Milk Base and Starter Culture on Acidification, Texture, and Probiotic Cell Counts in Fermented Milk Processing

I. Sodini, A. Lucas, Maricê Nogueira de Oliveira et al. · Journal of Dairy Science · 2002 · 175 citations · Full text

, , +17

Removal of lactic acid from acid whey using electrodialysis

George Q. Chen, Franziska I.I. Eschbach, Mike Weeks et al. · Separation and Purification Technology · 2015 · 146 citations · Full text

, , +10

Texture of acid milk gels: formation of disulfide cross-links during acidification

Astrid J Vasbinder, Arno C. Alting, Ronald W. Visschers et al. · International Dairy Journal · 2003 · 130 citations

, , +14

1–5 of 150

Authors

591

  1. GC
    G. Corrieu

    Food Process Engineering and Microbiology, France

    4 publications · 523 citations

    4

    h-index

  2. LB
    Laurent Bazinet

    Université Laval, Canada

    4 publications · 73 citations

    4

    h-index

  3. LJ
    Lene Jespersen

    University of Copenhagen, Denmark

    4 publications · 70 citations

    4

    h-index

  4. YH
    Yacine Hémar

    University of Auckland, New Zealand

    3 publications · 104 citations

    3

    h-index

  5. DL
    Dasong Liu

    State Key Laboratory of Food Science and Technology, China

    3 publications · 104 citations

    3

    h-index

1–5 of 591

Institutions

192

  1. University of Copenhagen

    Copenhagen, Denmark

    8 h-index

    25 publications

    685 citations

  2. Unité de Recherche Technologie et Analyses Laitières

    Nantes, France

    6 h-index

    18 publications

    1.1K citations

  3. Université Laval

    Québec, Canada

    5 h-index

    19 publications

    614 citations

  4. Universidade de São Paulo

    São Paulo, Brazil

    4 h-index

    5 publications

    555 citations

  5. Cornell University

    Ithaca, United States

    4 h-index

    6 publications

    134 citations

  6. Arla Foods (Denmark)

    Aarhus, Denmark

    4 h-index

    9 publications

    269 citations

  7. Food Process Engineering and Microbiology

    Paris, France

    4 h-index

    16 publications

    1.9K citations

  8. Riddet Institute

    Palmerston North, New Zealand

    4 h-index

    5 publications

    138 citations

1–8 of 192

Venues

  1. Journal of Dairy Science

    JDS · 20 publications · 837 citations

    16

    h-index

  2. International Dairy Journal

    9 publications · 624 citations

    9

    h-index

  3. LWT

    6 publications · 243 citations

    6

    h-index

  4. Journal of Dairy Research

    6 publications · 273 citations

    6

    h-index

  5. International Journal of Dairy Technology

    5 publications · 113 citations

    5

    h-index

1–5