M Britten
Overview
Explore the profile of M Britten including associated specialties, affiliations and a list of published articles.
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Snapshot
Articles
27
Citations
113
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0
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Recent Articles
1.
Schmidt-Lucke C, Rossig L, Fichtlscherer S, Vasa M, Britten M, Kamper U, et al.
J Am Soc Nephrol
. 2023 Mar;
16(11):3142-3145.
PMID: 37000933
No abstract available.
2.
Lauzin A, Pouliot Y, Britten M
J Dairy Sci
. 2019 Nov;
103(1):201-209.
PMID: 31677839
Concentrating milk by reverse osmosis (RO) has the potential to increase cheese yield but is known to impair cheese-making properties. The main compositional differences between ultrafiltration (UF) and RO concentrates...
3.
Lauzin A, Berube A, Britten M, Pouliot Y
J Dairy Sci
. 2019 Mar;
102(5):3939-3946.
PMID: 30852024
The objective of this work was to investigate the effect of pH adjustment (initial pH vs. pH 6.50) on the rennet-gelation properties of concentrates made by ultrafiltration (UF) and reverse...
4.
Gavazzi-April C, Benoit S, Doyen A, Britten M, Pouliot Y
J Dairy Sci
. 2018 Sep;
101(11):9670-9679.
PMID: 30172402
High-milk-protein concentrates (>80% on a dry weight basis) are typically produced by ultrafiltration (UF) with constant-volume diafiltration (DF). To maximize protein retention at a commercial scale, polymeric spiral-wound UF membranes...
5.
Mercier-Bouchard D, Benoit S, Doyen A, Britten M, Pouliot Y
J Dairy Sci
. 2017 Aug;
100(11):8838-8848.
PMID: 28843690
Microfiltration is largely used to separate casein micelles from milk serum proteins (SP) to produce a casein-enriched retentate for cheese making and a permeate enriched in native SP. Skim milk...
6.
Tremblay-Marchand D, Doyen A, Britten M, Pouliot Y
J Dairy Sci
. 2016 May;
99(7):5230-5243.
PMID: 27132105
Microfiltration (MF) is a well-known process that can be used in the dairy industry to separate caseins from serum proteins (SP) in skim milk using membranes with a pore diameter...
7.
Banville V, Morin P, Pouliot Y, Britten M
J Dairy Sci
. 2014 May;
97(7):4097-110.
PMID: 24792787
This study used rheological techniques such as uniaxial compression, wire cutting, and dynamic oscillatory shear to probe the physical properties of pizza Mozzarella cheeses. Predictive models were built using compositional...
8.
Physical properties of pizza Mozzarella cheese manufactured under different cheese-making conditions
Banville V, Morin P, Pouliot Y, Britten M
J Dairy Sci
. 2013 May;
96(8):4804-15.
PMID: 23706488
The effect of manufacturing factors on the shreddability and meltability of pizza Mozzarella cheese was studied. Four experimental cheeses were produced with 2 concentrations of denatured whey protein added to...
9.
Robitaille G, Lapointe C, Leclerc D, Britten M
J Dairy Sci
. 2011 Dec;
95(1):1-8.
PMID: 22192178
Caseinomacropeptide (CMP) is a 7-kDa phosphoglycopolypeptide released from κ-casein during milk digestion and in the cheesemaking process. The objective of the study was to analyze the effect of pepsin-treated CMP...
10.
Robitaille G, Tremblay A, Moineau S, St-Gelais D, Vadeboncoeur C, Britten M
J Dairy Sci
. 2009 Jan;
92(2):477-82.
PMID: 19164657
To prevent textural defects in low-fat and fat-free yogurts, fat substitutes are routinely added to milk. In situ production of exopolysaccharides (EPS) by starter cultures is an acknowledged alternative to...