Milk Ph Buffering

Milk pH Buffering is a biochemical property that refers to the capacity of milk to resist changes in pH upon the addition of acids or bases, primarily due to the synergistic action of its intrinsic buffering components such as phosphate, citrate, and protein systems.

19

Publications

860

Citations

58

Authors

19

Institutions

Publications per year

2017–2026

1

Authors

58

  1. PB
    Philippe Bühlmann

    University of Minnesota, United States

    1 publications · 57 citations

    1

    h-index

  2. JD
    Jelena Denin-Djurdjevic

    Maize Research Institute Zemun Polje, Serbia

    1 publications · 14 citations

    1

    h-index

  3. MM
    Margarita Médina

    Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Spain

    1 publications · 41 citations

    1

    h-index

  4. MI
    Misbah Ijaz

    University of Agriculture Faisalabad, Pakistan

    1 publications · 12 citations

    1

    h-index

  5. JR
    J. R. Seoane

    Université Laval, Canada

    1 publications · 12 citations

    1

    h-index

1–5 of 58

Venues

  1. Journal of Dairy Science

    JDS · 6 publications · 201 citations

    6

    h-index

  2. Small Ruminant Research

    2 publications · 44 citations

    2

    h-index

  3. Archives of Disease in Childhood

    ADC · 1 publications · 14 citations

    1

    h-index

  4. International Dairy Journal

    1 publications · 364 citations

    1

    h-index

  5. Pakistan Veterinary Journal

    1 publications · 12 citations

    1

    h-index

1–5