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Journal of Dairy Science|May 6, 2014
Shreddability of pizza Mozzarella cheese predicted using physicochemical propertiesV Banville, P Morin, Y Pouliot, et al.Journal of Dairy Science|May 28, 2013
Physical properties of pizza Mozzarella cheese manufactured under different cheese-making conditionsV Banville, P Morin, Y Pouliot, et al.Journal of Dairy Science|February 23, 2008
Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheesesP Morin, Y Pouliot, M BrittenJournal of Dairy Science|April 14, 2007
Microfiltration of buttermilk and washed cream buttermilk for concentration of milk fat globule membrane componentsP Morin, M Britten, R Jiménez-Flores, et al.Journal of Dairy Science|November 4, 2019
Understanding the differences in cheese-making properties between reverse osmosis and ultrafiltration concentratesA Lauzin, Y Pouliot, M BrittenJournal of Dairy Science|May 23, 2007
Effect of iron saturation on the recovery of lactoferrin in rennet whey coming from heat-treated skim milkG Brisson, M Britten, Y PouliotJournal of Dairy Science|March 11, 2019
Effect of pH adjustment on the composition and rennet-gelation properties of milk concentrates made from ultrafiltration and reverse osmosisA Lauzin, A Bérubé, M Britten, et al.Journal of Dairy Science|February 6, 2004
Effect of temperature and pore size on the fractionation of fresh and reconstituted buttermilk by microfiltrationP Morin, R Jiménez-Flores, Y PouliotJournal of Dairy Science|May 2, 2016
A process efficiency assessment of serum protein removal from milk using ceramic graded permeability microfiltration membraneD Tremblay-Marchand, A Doyen, M Britten, et al.Journal of Dairy Science|September 3, 2018
Preparation of milk protein concentrates by ultrafiltration and continuous diafiltration: Effect of process design on overall efficiencyC Gavazzi-April, S Benoit, A Doyen, et al.Pageof 57