The University of Queensland

Whey proteins: from milk to medicine

Hilton C. Deeth and Nidhi Bansal eds. (2019). Whey proteins: from milk to medicine. London, United Kingdom: Academic Press. doi: 10.1016/C2016-0-02581-0

High temperature processing of milk and milk products

Deeth, Hilton C. and Lewis, Michael J. (2017). High temperature processing of milk and milk products. Chichester, United Kingdom: Wiley Blackwell. doi: 10.1002/9781118460467

Environmental Management Tools for the Dairy Processing Industry

Jones, M., Morain, M.R., Dennien, G., Houlihan, A. V., Johns, M.R. and Deeth, H. C. (2002). Environmental Management Tools for the Dairy Processing Industry. 1st ed. Brisbane: Qld Department Primary Industries.

Enzymes exogenous to milk in Dairy Technology: Lipases

Deeth, Hilton C. (2022). Enzymes exogenous to milk in Dairy Technology: Lipases. Encyclopedia of Dairy Sciences: Third edition. (pp. 640-647) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-818766-1.00225-7

Enzymes indigenous to milk: Lipases and esterases

Deeth, Hilton C. (2022). Enzymes indigenous to milk: Lipases and esterases. Encyclopedia of Dairy Sciences (Third edition). (pp. 677-681) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-818766-1.00355-X

Heat treatment of milk: Extended shelf-life (ESL) and ultra-high temperature (UHT) treatments

Deeth, Hilton C. (2022). Heat treatment of milk: Extended shelf-life (ESL) and ultra-high temperature (UHT) treatments. Encyclopedia of Dairy Sciences (Third edition). (pp. 618-631) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Academic Press. doi: 10.1016/b978-0-12-818766-1.00140-9

Heat treatment of milk: Pasteurization (HTST) and thermization (LTLT)

Deeth, Hilton C. (2022). Heat treatment of milk: Pasteurization (HTST) and thermization (LTLT). Encyclopedia of Dairy Sciences: Third edition. (pp. 645-654) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Academic Press. doi: 10.1016/b978-0-12-818766-1.00133-1

Heat treatment of milk: Principles and purpose

Deeth, Hilton C. (2022). Heat treatment of milk: Principles and purpose. Encyclopedia of Dairy Sciences (Third edition). (pp. 655-658) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Academic Press. doi: 10.1016/b978-0-12-818766-1.00134-3

Lipolysis and hydrolytic rancidity

Deeth, Hilton C. (2022). Lipolysis and hydrolytic rancidity. Encyclopedia of Dairy Sciences: Third edition. (pp. 827-834) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-818766-1.00357-3

The effect of UHT processing and storage on milk proteins

Deeth, Hilton C. (2020). The effect of UHT processing and storage on milk proteins. Milk Proteins: From Expression to Food. (pp. 385-421) edited by Boland, M and Singh, H. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-815251-5.00010-4

Novel processing technologies: effects on whey protein structure and functionality

Huppertz, Thom, Vasiljevic, Todor, Zisu, Bogdan and Deeth, Hilton (2019). Novel processing technologies: effects on whey protein structure and functionality. Whey proteins: from milk to medicine. (pp. 281-334) edited by Hilton C. Deeth and Nidhi Bansal. Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-12-812124-5.00009-6

Non-thermal technologies: high pressure processing

Datta, N. and Deeth, H. C. (2018). Non-thermal technologies: high pressure processing. Reference module in food science. (pp. 1-8) edited by Geoffrey W. Smithers, Li Day, Pasquale Ferranti, Arnout Fischer, Maria Glibetic, Kai Knoerzer, Alvin Lee, Paul McSweeney, Gordon Robertson, Charles Schasteen, Neil Smith, David Tanner and Peter Varelis. London: Elsevier/Academic Press. doi: 10.1016/B978-0-08-100596-5.22570-5

Non-thermal technologies: pulsed electric field technology and ultrasonication

Deeth, H. C. and Datta, N. (2018). Non-thermal technologies: pulsed electric field technology and ultrasonication. Reference module in food science. (pp. 1-12) edited by Geoffrey W. Smithers, Li Day, Pasquale Ferranti, Arnout Fischer, Maria Glibetic, Kai Knoerzer, Alvin Lee, Paul McSweeney, Gordon Robertson, Charles Schasteen, Neil Smith, David Tanner and Peter Varelis. London, United Kingdom: Elsevier/Academic Press.

Novel processing technologies: effects on whey protein structure and functionality

Huppertz, Thom , Vasiljevi, Todor , Zizu, Bogdan and Deeth, Hilton (2018). Novel processing technologies: effects on whey protein structure and functionality. Whey Proteins: From Milk to Medicine. (pp. 281-334) edited by Hilton C. Deeth and Nidhi Bansal. London, United Kingdom: Academic Press.

Protein stability in sterilised milk and milk products

Deeth, Hilton and Lewis, Mike (2016). Protein stability in sterilised milk and milk products. Advanced dairy chemistry: volume 1B: proteins: applied aspects. (pp. 247-286) edited by Paul L. H. McSweeney and James A. O'Mahony. New York, NY, United States: Springer. doi: 10.1007/978-1-4939-2800-2_10

Applicability of pulsed field gel electrophoresis for the identification of lipolytic and/or proteolytic psychrotrophic Pseudomonas species in raw milk

Button, P. D., Roginski, H., Deeth, H. C. and Craven, H. M. (2012). Applicability of pulsed field gel electrophoresis for the identification of lipolytic and/or proteolytic psychrotrophic Pseudomonas species in raw milk. Raw Milk: Production, Consumption and Health Effects. (pp. 59-89) edited by Jana Momani and Ahmad Natsheh. Hauppauge, NY, United States: Nova Science Publishers.

Nonthermal technologies in dairy processing

Deeth, H. C., Datta, N. and Versteeg, C. (2012). Nonthermal technologies in dairy processing. Advances in Dairy Ingredients. (pp. 161-216) edited by Geoffrey W. Smithers and Mary Ann Augustin. Ames, IA, USA: John Wiley & Sons. doi: 10.1002/9781118448205.ch6

Thermal processing of dairy products

Kelly, Alan L., Datta, Nivedita and Deeth, Hilton C. (2012). Thermal processing of dairy products. Thermal food processing: new technologies and quality issues. (pp. 273-307) Boca Raton, FL, United States: CRC Press.

Thermal processing of dairy products

Kelly, Alan L., Datta, Nivedita and Deeth, Hilton C. (2012). Thermal processing of dairy products. Thermal Food Processing: New Technologies and Quality Issues, Second Edition. (pp. 273-306) Boca Raton FL, United States: CRC Press. doi: 10.1201/b12112

Enzymes indigenous to milk | lipases and esterases

Deeth, H. C. (2011). Enzymes indigenous to milk | lipases and esterases. Encyclopedia of dairy sciences. (pp. 304-307) edited by John W. Fuquay, Patrick F. Fox and Paul L. H. McSweeney. Amsterdam, Netherlands: Academic Press. doi: 10.1016/B978-0-12-374407-4.00157-6

Heat treatment of milk | non-thermal technologies: high pressure processing

Datta, N. and Deeth, H. C. (2011). Heat treatment of milk | non-thermal technologies: high pressure processing. Encyclopedia of dairy sciences. (pp. 732-737) edited by John W. Fuquay, Patrick F. Fox and Paul L. H. McSweeney. San Diego, CA, United States: Academic Press. doi: 10.1016/B978-0-12-374407-4.00219-3

Heat treatment of milk | non-thermal technologies: introduction

Deeth, H. C. and Datta, N. (2011). Heat treatment of milk | non-thermal technologies: introduction. Encyclopedia of dairy sciences. (pp. 725-731) edited by John W. Fuquay, Patrick F. Fox and Paul L. H. McSweeney. San Diego, CA, United States: Academic Press. doi: 10.1016/B978-0-12-374407-4.00221-1

Heat treatment of milk | non-thermal technologies: pulsed electric field technology and ultrasonication

Deeth, H. C. and Datta, N. (2011). Heat treatment of milk | non-thermal technologies: pulsed electric field technology and ultrasonication. Encyclopedia of dairy sciences. (pp. 738-743) edited by John W. Fuquay, Patrick F. Fox and Paul L. H. McSweeney. San Diego, CA, United States: Academic Press. doi: 10.1016/B978-0-12-374407-4.00220-X

Heat treatment of milk | ultra-high temperature treatment (UHT): heating systems

Deeth, H. C. and Datta, N. (2011). Heat treatment of milk | ultra-high temperature treatment (UHT): heating systems. Encyclopedia of dairy sciences. (pp. 699-707) edited by John W. Fuquay, Patrick F. Fox and Paul L. H. McSweeney. San Diego, CA, United States: Academic Press. doi: 10.1016/B978-0-12-374407-4.00216-8

Milk lipids | lipolysis and hydrolytic rancidity

Deeth, H. C. (2011). Milk lipids | lipolysis and hydrolytic rancidity. Encyclopedia of Dairy Sciences. (pp. 721-726) edited by John W. Fuquay, Patrick F. Fox and Paul L. H. McSweeney. San Diego, CA, United States: Academic Press. doi: 10.1016/B978-0-12-374407-4.00343-5

Improving UHT processing and UHT milk products

Deeth H. (2010). Improving UHT processing and UHT milk products. Improving the Safety and Quality of Milk. (pp. 302-329) Elsevier Ltd.. doi: 10.1533/9781845699420.4.302

Improving UHT techniques

Deeth, H.C. (2010). Improving UHT techniques. Improving the safety and quality of milk. (pp. 302-329) edited by Mansel W. Griffiths. Cambridge, U.K.: Woodhead.

Chemistry of milk - role of constituents in evaporation and drying

Deeth, H.C. and Hartanto, J. (2009). Chemistry of milk - role of constituents in evaporation and drying. Dairy Powders and concentrated Products. (pp. 1-27) edited by Tamime, A.Y.. United Kingdom: Blackwell Publishing. doi: 10.1002/9781444322729.ch1

Heat treatment of milk

Lewis, M.J. and Deeth, H.C. (2009). Heat treatment of milk. Milk Processing and Quality Management. (pp. 168-204) edited by Tamime, A.Y.. United Kingdom: Wiley-Blackwell Publishing. doi: 10.1002/9781444301649.ch7

Microbiology of raw and market milks

Touch, V. and Deeth, H.C. (2009). Microbiology of raw and market milks. Milk Processing and Quality Management. (pp. 48-71) edited by Tamime, A.Y.. United Kingdom: Wiley-Blackwell Publishing. doi: 10.1002/9781444301649.ch3

Trouble shooting

Wedding, B.B.C. and Deeth, H.C. (2009). Trouble shooting. Dairy Fats and Related Products. (pp. 286-315) edited by Tamime, A.Y.. United Kingdom: Wiley-Blackwell Publishing. doi: 10.1002/9781444316223.ch10

Pulsed electric field technology: effect on milk and fruit juices

Deeth, H. C., Datta, N., Ross, A. I. V. and Dam, X. T. (2007). Pulsed electric field technology: effect on milk and fruit juices. Advances in Thermal and Non-thermal Food Preservation. (pp. 241-269) edited by Gaurav Tewari and Vijay K. Juneja. Ames, Iowa: Blackwell Publishing. doi: 10.1002/9780470277898.ch13

UHT and aseptic processing of milk and milk products

Datta, N. and Deeth, H. C. (2007). UHT and aseptic processing of milk and milk products. Advances in Thermal and Non-thermal Food Preservation. (pp. 63-90) edited by Gaurav Tewari and Vijay K. Juneja. Ames, Iowa: Blackwell Publishing. doi: 10.1002/9780470277898.ch4

Lipolytic enzymes and hydrolytic rancidity

Deeth, H C and Fitz-Gerald, C. H. (2006). Lipolytic enzymes and hydrolytic rancidity. Advanced Dairy Chemistry - Volume 2 Lipids. (pp. 481-556) edited by P.F. Fox and P. McSweeney. New York: Springer. doi: 10.1007/0-387-28813-9_15

Stability and Spoilage of Lipids in Milk and Dairy Products

Deeth, H. C. (2006). Stability and Spoilage of Lipids in Milk and Dairy Products. Advanced Dairy Chemistry: Volume 2: Lipids. (pp. 345-373) New York, NY United States: Aspen. doi: 10.1007/978-3-030-48686-0_11

Thermal processing of dairy products

Kelly, A.L., Datta, N. and Deeth, H. C. (2005). Thermal processing of dairy products. Thermal Food Processing: New Technologies and Quality Issues. (pp. 265-298) edited by D-W. Sun. Boca Raton, FL: Taylor & Francis.

Heating systems

Deeth, H. C. and Datta, N. (2003). Heating systems. Encyclopedia of Dairy Sciences. (pp. 2642-2652) edited by H. Roginski, J.W. Fuquay and P.F. Fox. London, UK: Academic Press.

High pressure processing

Datta, N. and Deeth, H. C. (2003). High pressure processing. Encyclopedia of Dairy Sciences. (pp. 1327-1333) edited by H. Roginski, J.W. Fuquay and P.F. Fox. London, UK: Academic Press.

Lipolysis

Deeth, H. C. (2003). Lipolysis. Encyclopedia of Dairy Sciences. (pp. 1595-1600) edited by H. Roginski, J.W. Fuquay and P.F. Fox. London, UK: Academic Press.

Other non-thermal technologies

Datta, N. and Deeth, H. C. (2003). Other non-thermal technologies. Encyclopedia of Dairy Sciences. (pp. 1339-1346) edited by H. Roginski, J.W. Fuquay and P.F. Fox. London, UK: Academic Press.

Pulsed energy technologies

Deeth, H. C. and Datta, N. (2003). Pulsed energy technologies. Encyclopedia of Dairy Sciences. (pp. 1333-1339) edited by H. Roginski, J.W. Fuquay and P.F. Fox. London, UK: Academic Press.

Non-microbial spoilage of foods

Cox, B.M., Wooton, M., Johnson, R., Deeth, H. C. and Datta, N. (2001). Non-microbial spoilage of foods. Spoilage of Processed Foods: Causes and Diagnosis. (pp. 233-243) edited by C.J. Moir. Waterloo, Sydney, NSW: AIFST (NSW Branch).

Heat-induced inactivation of enzymes in milk and dairy products. A review

Deeth, Hilton C. (2021). Heat-induced inactivation of enzymes in milk and dairy products. A review. International Dairy Journal, 121 105104, 105104. doi: 10.1016/j.idairyj.2021.105104

Calcium-induced skim milk gels: impact of holding temperature and ionic strength

Lin, L., Wong, M., Deeth, H. C. and Oh, H. E. (2020). Calcium-induced skim milk gels: impact of holding temperature and ionic strength. International Dairy Journal, 104 104657. doi: 10.1016/j.idairyj.2020.104657

Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage

Al Bulushi, Ismail M., Guizani, Nejib, Ayyash, Mutamed, Al Za'abi, Mohammed, Abushelaibi, Aisha, Deeth, Hilton C., Al Kharousi, Zahra, Al Hamadani, Fathiya, Al Maskari, Salha and Alkalbani, Jamila (2020). Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage. International Journal of Food Studies, 9 (1) A9, 238-250. doi: 10.7455/IJFS/9.1.2020.A9

Processing and technology of dairy products: a special issue

Deeth, Hilton and Kelly, Phil (2020). Processing and technology of dairy products: a special issue. Foods, 9 (3) 272, 272. doi: 10.3390/foods9030272

Effect of heating temperatures and pH on interactions between goat milk proteins

Mohammed, Awen I., Al-Saadi, Jasim M.S. and Deeth, Hilton C. (2019). Effect of heating temperatures and pH on interactions between goat milk proteins. Biochemical and Cellular Archives, 19, 2091-2096. doi: 10.35124/bca.2019.19.S1.2091

Evaluation the spoilage and biogenic amines formation potential of marine Gram-positive bacteria

Al Bulushi, I. M., Poole, S., Deeth, H. C. and Dykes, G. A. (2018). Evaluation the spoilage and biogenic amines formation potential of marine Gram-positive bacteria. International Food Research Journal, 25 (5), 2143-2148.

Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk

Deeth, Hilton (2017). Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk. Foods (Basel, Switzerland), 6 (11) 102, 1-21. doi: 10.3390/foods6110102

Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurts

Chua, David, Deeth, Hilton C., Oh, H. Eustina and Bansal, Nidhi (2017). Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurts. International Dairy Journal, 74, 63-73. doi: 10.1016/j.idairyj.2017.05.002

Calcium-induced skim milk gels using different calcium salts

Lin, L., Wong, M., Deeth, H. C. and Oh, H. E. (2017). Calcium-induced skim milk gels using different calcium salts. Food Chemistry, 245, 97-103. doi: 10.1016/j.foodchem.2017.10.081

Magnesium in milk

Oh, H. Eustina and Deeth, Hilton C. (2017). Magnesium in milk. International Dairy Journal, 71, 89-97. doi: 10.1016/j.idairyj.2017.03.009

Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt

Pang, Zhihua, Deeth, Hilton, Yang, Hongshun, Prakash, Sangeeta and Bansal, Nidhi (2017). Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt. Journal of Dairy Science, 100 (5), 3436-3447. doi: 10.3168/jds.2016-11881

Proteomics of major bovine milk proteins: novel insights

Le, Thao T., Deeth, Hilton C. and Larsen, Lotte B. (2016). Proteomics of major bovine milk proteins: novel insights. International Dairy Journal, 67, 2-15. doi: 10.1016/j.idairyj.2016.11.016

Blocked lysine in dairy products: formation, occurrence, analysis, and nutritional implications

Mehta, Bhavbhuti M. and Deeth, Hilton C. (2016). Blocked lysine in dairy products: formation, occurrence, analysis, and nutritional implications. Comprehensive Reviews in Food Science and Food Safety, 15 (1), 206-218. doi: 10.1111/1541-4337.12178

Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt

Pang, Zhihua, Deeth, Hilton, Prakash, Sangeeta and Bansal, Nidhi (2016). Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt. Journal of Food Engineering, 169 8284, 27-37. doi: 10.1016/j.jfoodeng.2015.08.007

Identification of the binding of β-lactoglobulin (β-Lg) with sulfhydryl (-SH) blocking reagents by polyacrylamide gel electrophoresis (PAGE) and electrospray ionisation/time of flight-mass spectrometry (ESI/TOF-MS)

Wijayanti, Heni B., Waanders, Jennifer, Bansal, Nidhi and Deeth, Hilton C. (2015). Identification of the binding of β-lactoglobulin (β-Lg) with sulfhydryl (-SH) blocking reagents by polyacrylamide gel electrophoresis (PAGE) and electrospray ionisation/time of flight-mass spectrometry (ESI/TOF-MS). LWT - Food Science and Technology, 63 (2), 934-938. doi: 10.1016/j.lwt.2015.04.012

Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels

Pang, Zhihua, Deeth, Hilton and Bansal, Nidhi (2015). Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels. Food Research International, 72, 62-73. doi: 10.1016/j.foodres.2015.02.009

Change in molecular structure and dynamics of protein in milk protein concentrate powder upon ageing by solid-state carbon NMR

Haque, Enamul, Bhandari, Bhesh R., Gidley, Michael J., Deeth, Hilton C. and Whittaker A. K. (2015). Change in molecular structure and dynamics of protein in milk protein concentrate powder upon ageing by solid-state carbon NMR. Food Hydrocolloids, 44, 66-70. doi: 10.1016/j.foodhyd.2014.09.022

Practical consequences of calcium addition to and removal from milk and milk products

Deeth, Hilton C. and Lewis, Michael J. (2015). Practical consequences of calcium addition to and removal from milk and milk products. International Journal of Dairy Technology, 68 (1), 1-10. doi: 10.1111/1471-0307.12188

Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels

Pang, Zhihua, Deeth, Hilton, Sharma, Ranjan and Bansal, Nidhi (2015). Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels. Food Hydrocolloids, 43, 340-351. doi: 10.1016/j.foodhyd.2014.06.005

Influence of pre-heat temperature, pre-heat holding time and high-heat temperature on fouling of reconstituted skim milk during UHT processing

Prakash, Sangeeta, Kravchuk, Olena and Deeth, Hilton (2015). Influence of pre-heat temperature, pre-heat holding time and high-heat temperature on fouling of reconstituted skim milk during UHT processing. Journal of Food Engineering, 153, 45-52. doi: 10.1016/j.jfoodeng.2014.12.009

Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc

Abdulghani, Atallah H., Prakash, Sangeeta, Ali, Mahmood Y. and Deeth, Hilton C. (2015). Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc. Dairy Science and Technology, 95 (1), 33-46. doi: 10.1007/s13594-014-0188-z

Effect of sulphydryl reagents on the heat stability of whey protein isolate

Wijayanti, Heni B., Bansal, Nidhi, Sharma, Ranjan and Deeth, Hilton C. (2014). Effect of sulphydryl reagents on the heat stability of whey protein isolate. Food Chemistry, 163, 129-135. doi: 10.1016/j.foodchem.2014.04.094

Stability of Whey Proteins during Thermal Processing: A Review

Wijayanti, Heni B., Bansal, Nidhi and Deeth, Hilton C. (2014). Stability of Whey Proteins during Thermal Processing: A Review. Comprehensive Reviews in Food Science and Food Safety, 13 (6), 1235-1251. doi: 10.1111/1541-4337.12105

Hypervariable pili and flagella genes provide suitable new targets for DNA high-resolution melt-based genotyping of dairy Geobacillus spp.

Chauhan, Kanika, Seale, R. Brent, Deeth, Hilton C. and Turner, Mark S. (2014). Hypervariable pili and flagella genes provide suitable new targets for DNA high-resolution melt-based genotyping of dairy Geobacillus spp.. Journal of Food Protection, 77 (10), 1715-1722. doi: 10.4315/0362-028X.JFP-14-115

Textural and sensory properties of a calcium-induced milk gel

Siamand, Rahela, Deeth, Hilton C. and Al-Saadi, Jasim M.S. (2014). Textural and sensory properties of a calcium-induced milk gel. Journal of Food Engineering, 139, 10-12. doi: 10.1016/j.jfoodeng.2014.04.014

Draft genome comparison of representatives of the three dominant genotype groups of dairy Bacillus licheniformis Strains

Dhakal, Rajat, Seale, R. Brent, Deeth, Hilton C., Craven, Heather and Turner, Mark S. (2014). Draft genome comparison of representatives of the three dominant genotype groups of dairy Bacillus licheniformis Strains. Applied and Environmental Microbiology, 80 (11), 3453-3462. doi: 10.1128/AEM.00065-14

Volatile sulfur compounds in pasteurised and UHT milk during storage

Al-Attabi, Zahir, D'Arcy, Bruce R. and Deeth, Hilton C. (2014). Volatile sulfur compounds in pasteurised and UHT milk during storage. Dairy Science and Technology, 94 (3), 241-253. doi: 10.1007/s13594-013-0157-y

Rheology, texture and microstructure of gelatin gels with and without milk proteins

Pang, Zhihua, Deeth, Hilton, Sopade, Peter, Sharma, Ranjan and Bansal, Nidhi (2014). Rheology, texture and microstructure of gelatin gels with and without milk proteins. Food Hydrocolloids, 35, 483-493. doi: 10.1016/j.foodhyd.2013.07.007

The rheological properties of calcium-induced milk gels

Ramasubramanian, Lakshmi, D'Arcy, Bruce R., Deeth, Hilton C. and Oh, H. Eustina (2014). The rheological properties of calcium-induced milk gels. Journal of Food Engineering, 130, 45-51. doi: 10.1016/j.jfoodeng.2014.01.020

Quantification of lactosylation of whey proteins in stored milk powder using multiple reaction monitoring

Le, Thao T., Deeth, Hilton C., Bhandari, Bhesh R., Alewood, Paul F. and Holland, John W. (2013). Quantification of lactosylation of whey proteins in stored milk powder using multiple reaction monitoring. Food Chemistry, 141 (2), 1203-1210. doi: 10.1016/j.foodchem.2013.03.073

A world without food science

Deeth, Hilton (2013). A world without food science. Food Australia, 65 (5), 22-25.

Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storage

Le, Thao T., Holland, John W., Bhandari, Bhesh, Alewood, Paul F. and Deeth, Hilton C. (2013). Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storage. International Dairy Journal, 31 (2), 83-91. doi: 10.1016/j.idairyj.2013.02.013

Rapid identification of dairy mesophilic and thermophilic sporeforming bacteria using DNA high resolution melt analysis of variable 16S rDNA regions

Chauhan, Kanika, Dhakal, Rajat, Seale, R. Brent, Deeth, Hilton C., Pillidge, Christopher J., Powell, Ian B., Craven, Heather and Turner, Mark S. (2013). Rapid identification of dairy mesophilic and thermophilic sporeforming bacteria using DNA high resolution melt analysis of variable 16S rDNA regions. International Journal of Food Microbiology, 165 (2), 175-183. doi: 10.1016/j.ijfoodmicro.2013.05.007

Genotyping of dairy Bacillus licheniformis isolates by high resolution melt analysis of multiple variable number tandem repeat loci

Dhakal, Rajat, Chauhan, Kanika, Seale, R. Brent, Deeth, Hilton C., Pillidge, Christopher J., Powell, Ian B., Craven, Heather and Turner, Mark S. (2013). Genotyping of dairy Bacillus licheniformis isolates by high resolution melt analysis of multiple variable number tandem repeat loci. Food Microbiology, 34 (2), 344-351. doi: 10.1016/j.fm.2013.01.006

Effect of lactose on cross-linking of milk proteins during heat treatments

Al-Saadi, Jasim M. S., Easa, Azhar Mat and Deeth, Hilton C. (2013). Effect of lactose on cross-linking of milk proteins during heat treatments. International Journal of Dairy Technology, 66 (1), 1-6. doi: 10.1111/j.1471-0307.2012.00878.x

Characteristics of a calcium-milk coagulum

Ramasubramanian, Lakshmi, Webb, Richard, D'Arcy, Bruce and Deeth, Hilton C. (2013). Characteristics of a calcium-milk coagulum. Journal of Food Engineering, 114 (2), 147-152. doi: 10.1016/j.jfoodeng.2012.08.015

Reduction of aggregation of β-lactoglobulin during heating by dihydrolipoic acid

Wijayanti, Heni B., Oh, H. Eustina, Sharma, Ranjan and Deeth, Hilton C. (2013). Reduction of aggregation of β-lactoglobulin during heating by dihydrolipoic acid. Journal of Dairy Research, 80 (4), 383-389. doi: 10.1017/S0022029913000332

Genotyping of present-day and historical Geobacillus species isolates from milk powders by high-resolution melt analysis of multiple variable-number tandem-repeat loci

Seale, R. Brent, Dhakal, Rajat, Chauhan, Kanika, Craven, Heather M., Deeth, Hilton C., Pillidge, Christopher J., Powell, Ian B. and Turner, Mark S. (2012). Genotyping of present-day and historical Geobacillus species isolates from milk powders by high-resolution melt analysis of multiple variable-number tandem-repeat loci. Applied and Environmental Microbiology, 78 (19), 7090-7097. doi: 10.1128/AEM.01817-12

Kinetics of enthalpy relaxation of milk protein concentrate powder upon ageing and its effect on solubility

Haque, Enamul, Whittaker, Andrew K., Gidley, Michael J., Deeth, Hilton C., Fibrianto, Kiki and Bhandari, Bhesh R. (2012). Kinetics of enthalpy relaxation of milk protein concentrate powder upon ageing and its effect on solubility. Food Chemistry, 134 (3), 1368-1373. doi: 10.1016/j.foodchem.2012.03.034

Effects of nisin, EDTA and salts of organic acids on Listeria monocytogenes, Salmonella and native microflora on fresh vacuum packaged shrimps stored at 4 degrees C

Norhana, M. N. Wan, Poole, Susan E., Deeth, Hilton C. and Dykes, Gary A. (2012). Effects of nisin, EDTA and salts of organic acids on Listeria monocytogenes, Salmonella and native microflora on fresh vacuum packaged shrimps stored at 4 degrees C. Food Microbiology, 31 (1), 43-50. doi: 10.1016/j.fm.2012.01.007

UHT milk contains multiple forms of alpha(S1)-casein that undergo degradative changes during storage

Holland, John W., Gupta, Rajesh, Deeth, Hilton C. and Alewood, Paul F. (2012). UHT milk contains multiple forms of alpha(S1)-casein that undergo degradative changes during storage. Food Chemistry, 133 (3), 689-696. doi: 10.1016/j.foodchem.2012.01.070

A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrate

Le, Thao T., Deeth, Hilton C., Bhandari, Bhesh, Alewood, Paul F. and Holland, John W. (2012). A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrate. Food Chemistry, 132 (1), 655-662. doi: 10.1016/j.foodchem.2011.11.012

Heat-induced coagulation of whole milk by high levels of calcium chloride

Ramasubramanian, Lakshmi, D'Arcy, Bruce and Deeth, Hilton C. (2012). Heat-induced coagulation of whole milk by high levels of calcium chloride. International Journal of Dairy Technology, 65 (2), 183-190. doi: 10.1111/j.1471-0307.2012.00823.x

Maillard reaction and protein cross-linking in relation to the solubility of milk powders

Le, Thao T., Bhandari, Bhesh, Holland, John W. and Deeth, Hilton C. (2011). Maillard reaction and protein cross-linking in relation to the solubility of milk powders. Journal of Agricultural and Food Chemistry, 59 (23), 12473-12479. doi: 10.1021/jf203460z

Ageing-induced solubility loss in milk protein concentrate powder: effect of protein conformational modifications and interactions with water

Haque, Enamul, Bhandari, Bhesh R., Gidley, Mike, Deeth, Hilton C. and Whittaker, Andrew K. (2011). Ageing-induced solubility loss in milk protein concentrate powder: effect of protein conformational modifications and interactions with water. Journal of the Science of Food and Agriculture, 91 (14), 2576-2581. doi: 10.1002/jsfa.4478

Preparation and functional properties of protein coprecipitate from sheep milk

AL-Saadi, Jasim M. S. and Deeth, Hilton C. (2011). Preparation and functional properties of protein coprecipitate from sheep milk. International Journal of Dairy Technology, 64 (4), 461-466. doi: 10.1111/j.1471-0307.2011.00701.x

Storage induced changes to high protein powders : Influence on surface properties and solubility

Fyfe, Kim N., Kravchuk, Olena, Le, Thao, Deeth, Hilton C., Nguyen, Anh V. and Bhandari, Bhesh (2011). Storage induced changes to high protein powders : Influence on surface properties and solubility. Journal of the Science of Food and Agriculture, 91 (14), 2566-2575. doi: 10.1002/jsfa.4461

Improved Shelf Life Estimation of Uht Milk by Prediction of Proteolysis

Button, P. D., Roginski, H., Deeth, H. C. and Craven, H. M. (2011). Improved Shelf Life Estimation of Uht Milk by Prediction of Proteolysis. Journal of Food Quality, 34 (4), 229-235. doi: 10.1111/j.1745-4557.2011.00394.x

The composition of interfacial material from skim milk foams

Kamath, S., Webb, R. E. and Deeth, H. C. (2011). The composition of interfacial material from skim milk foams. Journal of Dairy Science, 94 (6), 2707-2718. doi: 10.3168/jds.2010-3839

Chemical and physical changes in milk protein concentrate (MPC80) powder during storage

Le, Thao T., Bhandari, Bhesh and Deeth, Hilton C. (2011). Chemical and physical changes in milk protein concentrate (MPC80) powder during storage. Journal of Agricultural and Food Chemistry, 59 (10), 5465-5473. doi: 10.1021/jf2003464

Proteomic analysis of temperature-dependent changes in stored UHT milk

Holland, John W., Gupta, Rajesh, Deeth, Hilton C. and Alewood, Paul F. (2011). Proteomic analysis of temperature-dependent changes in stored UHT milk. Journal of Agricultural and Food Chemistry, 59 (5), 1837-1846. doi: 10.1021/jf104395v

Effect of added oil on the foaming properties of skim milk

Kamath, S. and Deeth, H. C. (2011). Effect of added oil on the foaming properties of skim milk. Milchwissenschaft: Journal of nutrition research and food science, 66 (4), 354-357.

Influence of dryer type on surface characteristics of milk powders

Fyfe, Kim, Kravchuk, Olena, Nguyen, Anh V., Deeth, Hilton and Bhandari, Bhesh (2011). Influence of dryer type on surface characteristics of milk powders. Drying Technology, 29 (7), 758-769. doi: 10.1080/07373937.2010.538481

Protein conformational modifications and kinetics of water-protein interactions in milk protein concentrate powder upon aging: Effect on solubility

Haque, Enamul, Bhandari, Bhesh R., Gidley, Michael J., Deeth, Hilton C., Moller, Sandie M. and Whittaker, Andrew K. (2010). Protein conformational modifications and kinetics of water-protein interactions in milk protein concentrate powder upon aging: Effect on solubility. Journal of Agriculture and Food Chemistry, 58 (13), 7748-7755. doi: 10.1021/jf1007055

Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review

Norhana, M N Wan, Poole, SE, Deeth, HC and Dykes, GA (2010). Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review. Food Control, 21 (4), 343-361. doi: 10.1016/j.foodcont.2009.06.020

The effects of temperature, chlorine and acids on the survival of Listeria and Salmonella strains associated with uncooked shrimp carapace and cooked shrimp flesh

Wan Norhana, M. N., Poole, Susan E., Deeth, Hilton C. and Dykes, Gary A. (2010). The effects of temperature, chlorine and acids on the survival of Listeria and Salmonella strains associated with uncooked shrimp carapace and cooked shrimp flesh. Food Microbiology, 27 (2), 250-256. doi: 10.1016/j.fm.2009.10.008

Speciation of Gram-positive bacteria in fresh and ambient-stored sub-tropical marine fish

Al Bulushi, Ismail M., Poole, Susan E., Barlow, Robert, Deeth, Hilton C. and Dykes, Gary A. (2010). Speciation of Gram-positive bacteria in fresh and ambient-stored sub-tropical marine fish. International Journal of Food Microbiology, 138 (1-2), 32-38. doi: 10.1016/j.ijfoodmicro.2009.11.021

Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage

Mimouni, A., Deeth, H. C., Whittaker, A. K., Gidley, M. J. and Bhandari, B. R. (2010). Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage. Journal of Dairy Science, 93 (2), 463-472. doi: 10.3168/jds.2009-2369

Ultra-high-temperature processing of chocolate flavoured milk

Prakash, Sangeeta, Huppertz, Thom, Karvchuk, Olena and Deeth, Hilton (2010). Ultra-high-temperature processing of chocolate flavoured milk. Journal of Food Engineering, 96 (2), 179-184. doi: 10.1016/j.jfoodeng.2009.07.008

Effects of bilimbi (Averrhoa bilimbi L.) and tamarind (Tamarindus indica L.) juice on Listeria monocytogenes Scott A and Salmonella Typhimurium ATCC 14028 and the sensory properties of raw shrimps

Wan Norhana, M. N., Mohd Nor Azman, A., Poole, Susan E., Deeth, Hilton C. and Dykes, Gary A. (2009). Effects of bilimbi (Averrhoa bilimbi L.) and tamarind (Tamarindus indica L.) juice on Listeria monocytogenes Scott A and Salmonella Typhimurium ATCC 14028 and the sensory properties of raw shrimps. International Journal of Food Microbiology, 136 (1), 88-94. doi: 10.1016/j.ijfoodmicro.2009.09.011

Rehydration process of milk protein concentrate powder monitored by static light scattering

Mimouni, Arnaud, Deeth, Hilton C., Whittaker, Andrew K., Gidley, Michael J. and Bhandari, Bhesh R. (2009). Rehydration process of milk protein concentrate powder monitored by static light scattering. Food Hydrocolloids, 23 (7), 1958-1965. doi: 10.1016/j.foodhyd.2009.01.010

Ultra-high-temperature processing of chocolate flavoured milk

Prakash, S., Huppertz, T., Kravchuk, O. and Deeth, H. (2009). Ultra-high-temperature processing of chocolate flavoured milk. Journal of Food Engineering, 96 (2), 179-184. doi: 10.1016/j.foodeng.2009.07.008

Relationship between the physicochemical properties of nonchitinolytic Listeria and Salmonella and their attachment to shrimp carapace

Wan Norhana, M. N., Goulter, Rebecca M., Poole, Susan E., Deeth, Hilton C. and Dykes, Gary A. (2009). Relationship between the physicochemical properties of nonchitinolytic Listeria and Salmonella and their attachment to shrimp carapace. Journal of Food Protection, 72 (6), 1181-1189. doi: 10.4315/0362-028X-72.6.1181

The effect of free Ca2+ on the heat stability and other characteristics of low-heat skim milk powder

Faka, M, Lewis, MJ, Grandison, AS and Deeth, H (2009). The effect of free Ca2+ on the heat stability and other characteristics of low-heat skim milk powder. INTERNATIONAL DAIRY JOURNAL, 19 (6-7), 386-392. doi: 10.1016/j.idairyj.2008.12.006

Volatile sulfur compounds produced by probiotic bacteria in the presence of cysteine or methionine

Sreekumar, R., Al-Attabi, Z., Deeth, H.C. and Turner, M.S. (2009). Volatile sulfur compounds produced by probiotic bacteria in the presence of cysteine or methionine. Letters In Applied Microbiology, 48 (6), 777-782. doi: 10.1111/j.1472-765X.2009.02610.x

Biogenic amines in fish: Roles in intoxication, spoilage, and nitrosamine formation - A review

Al Bulushi, I., Poole, S., Deeth, H.C. and Dykes, G.A. (2009). Biogenic amines in fish: Roles in intoxication, spoilage, and nitrosamine formation - A review. Critical Reviews in Food Science and Nutrition, 49 (4), 369-377. doi: 10.1080/10408390812067514

Comparison of mechanical agitation, steam injection and air bubbling for foaming milk of different types

Goh, J., Kravchuk, O. and Deeth, H.C. (2009). Comparison of mechanical agitation, steam injection and air bubbling for foaming milk of different types. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 64 (2), 121-124.

Volatile sulphur compounds in UHT milk

Al-Attabi, Z., D'Arcy, B.R. and Deeth, H.C. (2009). Volatile sulphur compounds in UHT milk. Critical Reviews in Food Science and Nutrition, 49 (1), 28-47. doi: 10.1080/10408390701764187

Analysis of the Human Casein Phosphoproteome by 2-D Electrophoresis and MALDI-TOF/TOF MS Reveals New Phosphoforms

Aaron Poth, Deeth, Hilton C., Alewood, Paul F. and Holland, John W. (2008). Analysis of the Human Casein Phosphoproteome by 2-D Electrophoresis and MALDI-TOF/TOF MS Reveals New Phosphoforms. Journal of Proteome Research, 7 (11), 5017-5027. doi: 10.1021/pr800387s

Cross-linking of proteins and other changes in UHT milk during storage at different temperatures

Al-Saadi, Jasim M.S. and Deeth, Hilton C. (2008). Cross-linking of proteins and other changes in UHT milk during storage at different temperatures. Australian Journal of Dairy Technology, 63 (3), 93-99.

Effect of calcium on the physical properties of stirred probiotic yogurt

Ramasubramanian, L., Restuccia, C. and Deeth, H. C. (2008). Effect of calcium on the physical properties of stirred probiotic yogurt. Journal of Dairy Science, 91 (11), 4164-4175. doi: 10.3168/jds.2008-1354

The influence of temperature on the foaming of milk

Kamath, Sapna, Huppertz, Thom, Houlihan, Avis V. and Deeth, Hilton C. (2008). The influence of temperature on the foaming of milk. International Dairy Journal, 18 (10-11), 994-1002. doi: 10.1016/j.idairyj.2008.05.001

Predictions of some product parameters based on the processing conditions of ultra-high-temperature milk plants

Tran, H., Datta, N., Lewis, M.J. and Deeth, H. C. (2008). Predictions of some product parameters based on the processing conditions of ultra-high-temperature milk plants. International Dairy Journal, 18 (9), 939-944. doi: 10.1016/j.idairyj.2008.01.006

Relationship between surface tension, free fatty acid concentration and foaming properties of milk

Kamath, Sapna, Wulandewi, Agnes and Deeth, Hilton (2008). Relationship between surface tension, free fatty acid concentration and foaming properties of milk. Food Research International, 41 (6), 623-629. doi: 10.1016/j.foodres.2008.03.014

Quantative assessment of total and Gram-positive aerobic bacteria in fresh and ambient-temperature-stored sub-tropical marine fish

Al Bulushi, Ismail M., Poole, Susan, Deeth, Hilton C. and Dykes, Gary A. (2008). Quantative assessment of total and Gram-positive aerobic bacteria in fresh and ambient-temperature-stored sub-tropical marine fish. World Journal of Microbiology & Biotechnology, 24 (9), 1867-1875. doi: 10.1007/s11274-008-9687-5

Analysis of disulphide linkages in bovine k-casein oligomers using two-dimensional electrophoresis

Holland, John W., Deeth, Hilton C. and Alewood, Paul F. (2008). Analysis of disulphide linkages in bovine k-casein oligomers using two-dimensional electrophoresis. Electrophoresis, 29 (11), 2402-2410. doi: 10.1002/elps.200700840

Active packaging of UHT milk to prevent the development of stale flavour during storage

Perkins, M. L., Zerdin, K., Rooney, M. L., D'Arcy, B. R. and Deeth, H. C. (2007). Active packaging of UHT milk to prevent the development of stale flavour during storage. Packaging Technology And Science, 20 (2), 137-146. doi: 10.1002/pts.749

Effect of storage on the biochemical structure and processing quality of adzuki bean (Vigna angularis)

Yousif, A. M., Kato, J. and Deeth, H. C. (2007). Effect of storage on the biochemical structure and processing quality of adzuki bean (Vigna angularis). Food Reviews International, 23 (1), 1-33. doi: 10.1080/87559120600865172

Reducing fouling during UHT treatment of goat's milk

Prakash, S., Datta, N., Lewis, M. J. and Deeth, H. C. (2007). Reducing fouling during UHT treatment of goat's milk. Milchwissenschaft-milk Science International, 62 (1), 16-19.

The impact of milk composition on cheddar cheese manufacture

Amenu, B. and Deeth, H. C. (2007). The impact of milk composition on cheddar cheese manufacture. Australian Journal of Dairy Technology, 62 (3), 171-184.

A sensitive HPLC method for measuring bacterial proteolysis and proteinase activity in UHT milk

Le, X., Datta, N. and Deeth, H. C. (2006). A sensitive HPLC method for measuring bacterial proteolysis and proteinase activity in UHT milk. Food Research International, 39 (7), 823-830. doi: 10.1016/j.foodres.2006.03.008

Impacts of feeding system and season on milk composition and Cheddar cheese yield in a subtropical environment

Amenu, B, Cowan, T, Deeth, H and Moss, R (2006). Impacts of feeding system and season on milk composition and Cheddar cheese yield in a subtropical environment. Australian Journal of Experimental Agriculture, 46 (3), 299-306. doi: 10.1071/EA04068

Lipoprotein lipase and lipolysis in milk

Deeth, HC (2006). Lipoprotein lipase and lipolysis in milk. International Dairy Journal, 16 (6), 555-562. doi: 10.1016/j.idairyj.2005.08.011

Resolution and characterisation of multiple isoforms of bovine kappa-casein by 2-DE following a reversible cysteine-tagging enrichment strategy

Holland, J. W., Deeth, H. C. and Alewood, P. F. (2006). Resolution and characterisation of multiple isoforms of bovine kappa-casein by 2-DE following a reversible cysteine-tagging enrichment strategy. Proteomics, 6 (10), 3087-3095. doi: 10.1002/pmic.200500780

Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT- and conventionally treated milk during storage

Krasaekoopt, W, Bhandari, B and Deeth, HC (2006). Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT- and conventionally treated milk during storage. Lwt-food Science And Technology, 39 (2), 177-183. doi: 10.1016/j.lwt.2004.12.006

Stale flavour volatiles in Australian commercial UHT milk during storage

Perkins, Melinda L., Elliott, Anthony J., D'Arcy, Bruce R. and Deeth, Hilton C. (2005). Stale flavour volatiles in Australian commercial UHT milk during storage. Australian Journal of Dairy Technology, 60 (3), 231-237.

Analysis of O-glycosylation site occupancy in bovine kappa-casein glycoforms separated by two-dimensional gel electrophoresis

Holland, J. W., Deeth, H. C. and Alewood, P. F. (2005). Analysis of O-glycosylation site occupancy in bovine kappa-casein glycoforms separated by two-dimensional gel electrophoresis. Proteomics, 5 (4), 990-1002. doi: 10.1002/pmic.200401098

Comparison of gelation profile of yoghurts during fermentation measured by RVA and ultrasonic spectroscopy

Krasaekoopt, W, Bhandari, B and Deeth, H (2005). Comparison of gelation profile of yoghurts during fermentation measured by RVA and ultrasonic spectroscopy. International Journal of Food Properties, 8 (2), 193-198. doi: 10.1081/JFP-200059469

Heat-induced and other chemical changes in commercial UHT milks

Elliott, A. J., Datta, N., Amenu, B. and Deeth, H. C. (2005). Heat-induced and other chemical changes in commercial UHT milks. Journal of Dairy Research, 72 (4), 442-446. doi: 10.1017/S002202990500138X

Methods of detecting fouling caused by heating of milk

Prakash, Sangeeta, Datta, Nivedita and Deeth, Hilton C. (2005). Methods of detecting fouling caused by heating of milk. Food Reviews International, 21 (3), 267-293. doi: 10.1080/FRI-200061609

Significance of frictional heating for effects of high pressure homogenisation on milk

Datta, N, Hayes, MG, Deeth, HC and Kelly, AL (2005). Significance of frictional heating for effects of high pressure homogenisation on milk. Journal of Dairy Research, 72 (4), 393-399. doi: 10.1017/S0022029905001056

Solid phase microextraction of stale flavour volatiles from the headspace of UHT milk

Perkins, Melinda L., D'Arcy, Bruce R., Lisle, Allan T. and Deeth, Hilton C. (2005). Solid phase microextraction of stale flavour volatiles from the headspace of UHT milk. Journal of The Science of Food And Agriculture, 85 (14), 2421-2428. doi: 10.1002/jsfa.2243

Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powder

Krasaekoopt, W., Bhandari, B. R. and Deeth, H. C. (2004). Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powder. Journal of Food Science, 69 (6), E276-E280. doi: 10.1111/j.1365-2621.2004.tb10998.x

Proteomic analysis of k-casein micro-heterogeneity

Holland, John W., Deeth, Hilton C. and Alewood, Paul F. (2004). Proteomic analysis of k-casein micro-heterogeneity. Proteomics, 4 (3), 743-752. doi: 10.1002/pmic.200300613

Impact of forage quality and heat stress on milk composition and cheddar cheese yield

Amenu, B., Cowan, R.T. and Deeth, H. C. (2004). Impact of forage quality and heat stress on milk composition and cheddar cheese yield. Animal Production in Australia, 25, 5-8.

Milk Proteomics

O'Donnell, R., Holland, J. W., Deeth, H. C. and Alewood, P. F. (2004). Milk Proteomics. International Dairy Journal, 14 (12), 1013-1023. doi: 10.1016/j.idairyj.2004.04.004

The challenges of UHT milk processing: heat treatment , raw material quality and handling

Deeth, H. C. (2004). The challenges of UHT milk processing: heat treatment , raw material quality and handling. SIFST Annual 2004, 16-23.

The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria

Krasaekoopt, W., Bhandari, B. and Deeth, H. (2004). The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria. International Dairy Journal, 14 (8), 737-743. doi: 10.1016/j.idairyj.2004.01.004

Effect of storage time and conditions on the cotyledon cell wall of the adzuki bean (Vigna angularis)

Yousif, A. M. and Deeth, H. C. (2003). Effect of storage time and conditions on the cotyledon cell wall of the adzuki bean (Vigna angularis). Food Chemistry, 81 (2), 169-174. doi: 10.1016/S0308-8146(02)00409-0

Heat-induced changes in UHT milks - Part 1

Elliott, A. J., Dhakal, A., Datta, N. and Deeth, H. C. (2003). Heat-induced changes in UHT milks - Part 1. Australian Journal of Dairy Technology, 58 (1), 3-10.

Amylases in enzyme detergents and their effects on a simulated long-life dairy dessert

Tran, TTH, Datta, N and Deeth, HC (2003). Amylases in enzyme detergents and their effects on a simulated long-life dairy dessert. Milchwissenschaft-milk Science International, 58 (9/10), 527-531.

Combining nonthermal technologies to control foodborne microorganisms

Ross, AIV, Griffiths, MW, Mittal, GS and Deeth, HC (2003). Combining nonthermal technologies to control foodborne microorganisms. International Journal of Food Microbiology, 89 (2/3), 125-138. doi: 10.1016/S0168-1605(03)00161-2

Diagnosing the cause of proteolysis in UHT milk

Datta, Nivedita and Deeth, Hilton C. (2003). Diagnosing the cause of proteolysis in UHT milk. Lebensmittel-wissenschaft Und-technologie-food Science And Technology, 36 (2), 173-182. doi: 10.1016/S0023-6438(02)00214-1

Effect of storage of adzuki bean (Vigna angularis) on starch and protein properties

Yousif, Adel M., Batey, Ian L., Larroque, Oscar R., Curtin, Barbara, Bekes, Ferenc and Deeth, Hilton C. (2003). Effect of storage of adzuki bean (Vigna angularis) on starch and protein properties. Lebensmittel-Wissenschaft und-Technologie, 36 (6), 601-607. doi: 10.1016/S0023-6438(03)00078-1

Effect of storage time and conditions on the seed coat colour of Australian adzuki beans

Yousif, AM, Kato, J and Deeth, HC (2003). Effect of storage time and conditions on the seed coat colour of Australian adzuki beans. Food Australia, 55 (10), 479-484.

Evaluation of encapsulation techniques of probiotics for yoghurt

Krasaekoopt, W., Bhandari, B. and Deeth, H. (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal, 13 (1), 3-13. doi: 10.1016/S0958-6946(02)00155-3

Heat resistance of Bacillus spores when adhered to stainless steel and its relationship to spore hydrophobicity

Simmonds, P. M., Mossel, B. L., Intaraphan, T. and Deeth, H. C. (2003). Heat resistance of Bacillus spores when adhered to stainless steel and its relationship to spore hydrophobicity. Journal of Food Protection, 66 (11), 2070-2075. doi: 10.4315/0362-028X-66.11.2070

Heat transfer in an ultrasonic processing cell: Preliminary measurements

Yusaf, Talal, Buttsworth, David R. and Deeth, Hilton C. (2003). Heat transfer in an ultrasonic processing cell: Preliminary measurements. Emirates Journal of Food and Agriculture, 15 (2), 80-86. doi: 10.9755/ejfa.v15i2.5008

Incorporation of bovine dry blood plasma into biscuit flour for the production of pasta

Yousif, A. M., Cranston, P. and Deeth, H. C. (2003). Incorporation of bovine dry blood plasma into biscuit flour for the production of pasta. Lebensmittel-wissenschaft Und-technologie-food Science And Technology, 36 (3), 295-302. doi: 10.1016/S0023-6438(02)00215-3

Production of proteinases by psychrotrophic bacteria in raw milk stored at low temperature

Haryani, S., Datta, N., Elliott, A. J. and Deeth, H. C. (2003). Production of proteinases by psychrotrophic bacteria in raw milk stored at low temperature. Australian Journal of Dairy Technology, 58 (1), 15-20.

Survival of microencapsulated probiotics in high-solids yogurt from UHT milk

Krasaekoopt, W., Bhandari, B. R. and Deeth, H. C. (2003). Survival of microencapsulated probiotics in high-solids yogurt from UHT milk. The Australian Journal of Dairy Technology, 58 (2), 195-195.

Yogurt from UHT milk: a review

Krasaekoopt, W., Bhandari, B. and Deeth, H. (2003). Yogurt from UHT milk: a review. Australian Journal of Dairy Technology, 58 (1), 26-29.

Lipolysis in milk and dairy products: a research journey

Deeth, H. C. (2002). Lipolysis in milk and dairy products: a research journey. Food Australia, 54 (10), 433-436.

Effect of storage time and conditions on the hardness and cooking quality of adzuki (Vigna angularis)

Yousif, A.M., Deeth, H.C., Caffin, N.A. and Lisle, A.T. (2002). Effect of storage time and conditions on the hardness and cooking quality of adzuki (Vigna angularis). Lebensmittel-wissenschaft Und-technologie-food Science And Technology, 35 (4), 338-343. doi: 10.1006/fstl.2001.0878

Alternative technologies for producing sterile low acid food products

Deeth, HC and Datta, N (2002). Alternative technologies for producing sterile low acid food products. Food Australia, 54 (7), 273-277.

Book Review: Control of foodborne microorganisms

Deeth, H. C. (2002). Book Review: Control of foodborne microorganisms. Australian Journal of Dairy Technology, 57 (1), 52-52.

Spoilage patterns of skim and whole milks

Deeth, H. C., Khusniati, T., Datta, N. and Wallace, R. B. (2002). Spoilage patterns of skim and whole milks. Journal of Dairy Research, 69 (2), 227-241. doi: 10.1017/S0022029901005301

Ultra-high-temperature (UHT) treatment of milk: comparison of direct and indirect modes of heating

Datta, N., Elliott, A. J., Perkins, M. L. and Deeth, H. C. (2002). Ultra-high-temperature (UHT) treatment of milk: comparison of direct and indirect modes of heating. Australian Journal of Dairy Technology, 57 (3), 211-227.

A survey of Australian consumers' attitudes towards UHT milk

Perkins, Melinda L. and Deeth, Hilton C. (2001). A survey of Australian consumers' attitudes towards UHT milk. Australian Journal of Dairy Technology, 56 (1), 28-34.

Age gelation of UHT milk - A review

Datta, N and Deeth, HC (2001). Age gelation of UHT milk - A review. Food And Bioproducts Processing, 79 (C4), 197-210. doi: 10.1205/096030801753252261

Agelation of UHT milk - A review

Datta, N. and Deeth, H. C. (2001). Agelation of UHT milk - A review. Transactions of the Institution of Chemical Engineers, Part C, 79 (December), 197-210.

The influence of milk composition on processability

Houlihan, A, Lowe, K, Cowan, T, Deeth, H, Dennien, G and Spiller, N (2001). The influence of milk composition on processability. Australian Journal of Dairy Technology, 56 (2), 177-177.

Variations in the seed coat colour of adzuki beans in the aspects of varieties, harvest years and growing locations, using two-dimensional colour mapping

Kato, J., Meguro, T., Suzuki, M. M. and Deeth, H. C. (2000). Variations in the seed coat colour of adzuki beans in the aspects of varieties, harvest years and growing locations, using two-dimensional colour mapping. Plant Production Science, 3 (1), 61-66. doi: 10.1626/pps.3.61

Differences in the cooking quality between two adzuki varieties harvested in Australia and stored at different temperatures

Kato, J., Yousif, A., Deeth, H. C., Suzuki, M., Caffin, N. A. and Meguro, T. (2000). Differences in the cooking quality between two adzuki varieties harvested in Australia and stored at different temperatures. Journal of Cookery Science of Japan, 33 (2), 127-136.

Exposing the cause of gelling in UHT milk

Deeth, H. C. and Datta, N. (2000). Exposing the cause of gelling in UHT milk. Australian Dairy Foods, 21 (2), 53.

Isolation and investigation of micro-organisms causing brown defects in mould-ripened cheeses

Ross, HM, Harden, TJ, Nichol, AW and Deeth, HC (2000). Isolation and investigation of micro-organisms causing brown defects in mould-ripened cheeses. Australian Journal of Dairy Technology, 55 (1), 5-8.

Methods for detecting lipase activity in milk and milk products

Deeth, HC and Touch, V (2000). Methods for detecting lipase activity in milk and milk products. Australian Journal of Dairy Technology, 55 (2), 153-168.

Variations in the seed coat colour of adzuki beans in the aspects of varieities, harvest years and growing locations, using two-dimensional colour mapping

Kato, J., Meguro, T., Suzuki, M. and Deeth, H. C. (2000). Variations in the seed coat colour of adzuki beans in the aspects of varieities, harvest years and growing locations, using two-dimensional colour mapping. Plant Production Science, 3 (1), 61-66.

Alternative technologies for aseptic processing

Datta, N. and Deeth, H. C. (1999). Alternative technologies for aseptic processing. Newsletter of the Association of Indian Food Scientists and Technologists (December), 8-12.

Electrical heating using 'current passage tube' technology

Deeth, HC (1999). Electrical heating using 'current passage tube' technology. Australian Journal of Dairy Technology, 54 (2), 66-68.

Graham Bell - Obituary

Muller, L, Deeth, H, Smithers, G and Black, B (1999). Graham Bell - Obituary. Australian Journal of Dairy Technology, 54 (1), 70-70.

High pressure processing of milk and dairy products

Datta, N and Deeth, HC (1999). High pressure processing of milk and dairy products. Australian Journal of Dairy Technology, 54 (2), 41-48.

No froth

Deeth, H (1999). No froth. New Scientist, 164 (2218), U1-U1.

Electrical impedance particle size method (Coulter Counter) detects the large fat globules in poorly homogenised UHT processed milk

Hillbrick, GC, McMahon, DJ and Deeth, HC (1998). Electrical impedance particle size method (Coulter Counter) detects the large fat globules in poorly homogenised UHT processed milk. Australian Journal of Dairy Technology, 53 (1), 17-21.

The role of phospholipids in the stability of milk fat globules

Deeth, HC (1997). The role of phospholipids in the stability of milk fat globules. Australian Journal of Dairy Technology, 52 (1), 44-46.

A numerical taxonomic study of psychrotrophic bacteria associated with lipolytic spoilage of raw milk

Shelley, A. W., Deeth, H. C. and Macrae, I. C. (1987). A numerical taxonomic study of psychrotrophic bacteria associated with lipolytic spoilage of raw milk. Journal of Applied Bacteriology, 62 (3), 197-207. doi: 10.1111/j.1365-2672.1987.tb02399.x

Comparison of a simple butterfat agar medium with other media used for isolation and enumeration of lipolytic bacteria from dairy products

Shelley, Arthur W., Deeth, Hilton C. and Macrae, Ian C. (1987). Comparison of a simple butterfat agar medium with other media used for isolation and enumeration of lipolytic bacteria from dairy products. Journal of Dairy Research, 54 (3), 413-420. doi: 10.1017/S0022029900025590

Review of methods of enumeration, detection and isolation of lipolytic microorganisms with special reference to dairy applications

Shelley, A. W., Deeth, H. C. and MacRae, I. C. (1987). Review of methods of enumeration, detection and isolation of lipolytic microorganisms with special reference to dairy applications. Journal of Microbiological Methods, 6 (3), 123-137. doi: 10.1016/0167-7012(87)90008-X

Growth of lipolytic psychrotrophic pseudomonads in raw and ultra‐heat‐treated milk

Shelley, A. W., Deeth, H. C. and MacRae, I. C. (1986). Growth of lipolytic psychrotrophic pseudomonads in raw and ultra‐heat‐treated milk. Journal of Applied Bacteriology , 61 (5), 395-400. doi: 10.1111/j.1365-2672.1986.tb04302.x

Diterpenoids. XXVI. A new diterpenoid acid from the oleoresin of callitris columellaris

Carman, R. M. and Deeth, H. C. (1971). Diterpenoids. XXVI. A new diterpenoid acid from the oleoresin of callitris columellaris. Australian Journal of Chemistry, 24 (2), 353-359. doi: 10.1071/CH9710353

Diterpenoids:XXVIII. The synthesis of α-onoceradiene from abienol

Carman, R. W. and Deeth, H. C. (1971). Diterpenoids:XXVIII. The synthesis of α-onoceradiene from abienol. Australian Journal of Chemistry, 24 (5), 1099-1102. doi: 10.1071/CH9711099

The 3-Chloro-3-methylcholestanes

Carman, R. M. and Deeth, H. C. (1970). The 3-Chloro-3-methylcholestanes. Australian Journal of Chemistry, 23 (5), 1053-1056. doi: 10.1071/CH9701053

Diterpenoids. XXII. The C8 stereochemistry of “manool trihydrochloride” and other halogenated labdanes

Carman, R. M. and Deeth, H. C. (1969). Diterpenoids. XXII. The C8 stereochemistry of “manool trihydrochloride” and other halogenated labdanes. Australian Journal of Chemistry, 22 (10), 2161-2173. doi: 10.1071/CH9692161

Halogenated terpenoids: II. The 1,8-Dihalo-p-menthanes

Carman, R. M. and Deeth, H. C. (1969). Halogenated terpenoids: II. The 1,8-Dihalo-p-menthanes. Australian Journal of Chemistry, 22 (12), 2651-2656. doi: 10.1071/CH9692651

Some simple cyanoformaldehyde phenylhydrazones

Brecknell, D. J., Carman, R. M., Deeth, H. C. and Kibby, J. J. (1969). Some simple cyanoformaldehyde phenylhydrazones. Australian Journal of Chemistry, 22 (9), 1915-1922. doi: 10.1071/CH9691915

The synthesis of 4-epidehydroabietic acid

Carman, R. M., Deeth, H. C., Marty, R. A., Mori, Kenji and Matsui, Masanao (1968). The synthesis of 4-epidehydroabietic acid. Tetrahedron Letters, 9 (30), 3359-3360. doi: 10.1016/S0040-4039(00)89492-7

Diterpenoids. XIV. 4-Epidehydroabietic Acid from the Oleoresin of Callitris Columellaris F. Muell

Carman, R. M. and Deeth, H. C. (1967). Diterpenoids. XIV. 4-Epidehydroabietic Acid from the Oleoresin of Callitris Columellaris F. Muell. Australian Journal of Chemistry, 20 (12), 2789-2793. doi: 10.1071/CH9672789

A novel ring-cleavage of 2-phenyl-1,2,3-triazole-4-carboxylic acid

Carman, R. M., Brecknell, D. J. and Deeth, H. C. (1966). A novel ring-cleavage of 2-phenyl-1,2,3-triazole-4-carboxylic acid. Tetrahedron Letters, 7 (36), 4387-4388. doi: 10.1016/S0040-4039(00)76069-2

Effect of microfluidization on casein micelle size of bovine milk

Sinaga, H., Deeth, H. and Bhandari, B. (2018). Effect of microfluidization on casein micelle size of bovine milk. 1st International Conference on Agriculture, Environment and Food Security, AEFS 2017, Medan, Indonesia, 7-8 November 2017. Bristol, United Kingdom: Institute of Physics Publishing. doi: 10.1088/1755-1315/122/1/012084

Effect of sodium azide addition and aging storage on casein micelle size

Sinaga, H., Deeth, H. and Bhandari, B. (2018). Effect of sodium azide addition and aging storage on casein micelle size. 1st International Conference on Agriculture, Environment and Food Security, AEFS 2017, Medan, Indonesia, 7-8 November 2017. Institute of Physics Publishing. doi: 10.1088/1755-1315/122/1/012083

Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects

Mimouni, Arnaud, Deeth, Hilton C., Whittaker, Andrew K., Gidley, Michael J. and Bhandari, Bhesh R. (2010). Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects. 4th International Symposium on Spray Dried Dairy Products, Melbourne, Vic., Australia, 15-17th April 2009. Paris, France: Springer France. doi: 10.1051/dst/2010002

Lipoprotein lipase and lipolysis in milk

Deeth, Hilton C. (2006). Lipoprotein lipase and lipolysis in milk. doi: 10.1016/j.idairyj.2005.08.011

Impacts of feeding system and season on milk composition and Cheddar cheese yield in a sub-tropical environment.

Amenu, B., Cowan, R.T., Deeth, H. C. and Moss, R. (2004). Impacts of feeding system and season on milk composition and Cheddar cheese yield in a sub-tropical environment.. The New Realities - Animal Production in Australia, Melbourne, Victoria, 4-8 July, 2004. Australia: The Australian Society of Animal Production Inc..

Can non-thermal technologies produce sterile foods?

Deeth, H. C. (2003). Can non-thermal technologies produce sterile foods?. SAAFoST 2003 Food Innovation More Science Better Technology, CSIR Conference Centre, Pretoria, 1-4 September, 2003. Sydney: South African Association of Food Science & Technology.

Lipolysis in milk and dairy products

Deeth, H. C. (2003). Lipolysis in milk and dairy products. SAAFoST 2003 Food Innovation More Science Better Technology, Pretoria, South Africa, 1-4 September, 2003. Sydney: South African Association of Food Science & Technology.

Amylase in enzyme detergents and their possible effect on starch-containing desserts

Tran, T. T. H., Datta, N. and Deeth, H. C. (2002). Amylase in enzyme detergents and their possible effect on starch-containing desserts. Annual Conv of the Aust Inst of Food Sci & Tech, Sydney, Sydney, Darling Harbour, July 2002. Sydney: Australian Institute of Food Science & Technology.

Characterization of texture development of yogurt from UHT milk during fermentation

Krasaekoopt, W., Kew, S. Y., Bhandari, B. R. and Deeth, H. C. (2002). Characterization of texture development of yogurt from UHT milk during fermentation. Intnl Conf on Innovations in Food Processing Tech & Eng, AIT, Bangkok, 11-13 December, 2002. Bangkok, Thailand: AIT, Bangkok.

Effect of coating materials on the survival of microencapsulated probiotic bacteria in alginate beads

Krasaekoopt, W., Bhandari, B. R. and Deeth, H. C. (2002). Effect of coating materials on the survival of microencapsulated probiotic bacteria in alginate beads. Beyond Commodities: the food tech revolution, Sydney, NSW, 21-24 July, 2002. Sydney, NSW: Australian Institute for Food Science and Technology.

Effects of storage temperature on UHT milk quality

Deeth, P., Datta, N. and Deeth, H. C. (2002). Effects of storage temperature on UHT milk quality. Annual Conv of the Aust Inst of Food Science & Tech, Sydney/Darling Harbour, July 2002. Sydney: Australian Institute of Food Science & Technology.

Heat stability of Bacillus spores attached to stainless steel

Mossel, B., Simmonds, P. M. and Deeth, H. C. (2002). Heat stability of Bacillus spores attached to stainless steel. Annual Conv of the Aust Inst of Food Sci & Techn, Sydney, Sydney, Darling Harbour, July 2002. Sydney: Ausralian Institute of Food Science & Technology.

Heat-induced changes in UHT milk

Elliott, A. J. and Deeth, H. C. (2002). Heat-induced changes in UHT milk. Annual Conv of the Aust Inst of Food Science & Technology, Sydney/Darling Harbour, July 2002. Sydney: Australian Institute of Food Science & Technology.

Homogenisation of milk by ultrasonication

Vogler, B., Elliott, A. J., Simmonds, P. M., Deeth, H. C. and Buttsworth, D. R. (2002). Homogenisation of milk by ultrasonication. Beyond Commodities: the food tech revolution, Sydney, NSW, 21-24 July, 2002. Sydney, NSW: Australian Institute of Food Science & Technology.

Modeling the effects on milk of high-heat treatment and subsequent storage

Dinca, E., Deeth, H. C., Cameron, I. T. and Datta, N. (2002). Modeling the effects on milk of high-heat treatment and subsequent storage. Annual Conv of the Aust Inst of Food Science & Technology, Sydney/Darling Harbour, July 2002. Sydney: Australian Institute of Food Science & Technology.

Proteomics of milk: resolution of Kappa-Casein heterogeneity

Holland, J. W., Deeth, H. C. and Alewood, P.F. (2002). Proteomics of milk: resolution of Kappa-Casein heterogeneity. ComBio 2002, Sydney /Sydney Convention Centre, 30 September - 3 October, 2002. Sydney, NSW: Australian Society for Biochemistry & Molecular Biology Inc.

A survey of Australian consumers' attitudes towards UHT milk

Perkins, M. and Deeth, H. C. (2000). A survey of Australian consumers' attitudes towards UHT milk. Annual Conv of the Australian Institute of Food Science & Tech, Brisbane, Brisbane Convention Centre, 20-23 August 2000. Sydney: Australian Institute of Food Science & Technology.

Comparison of the latroscan and HPLC for quantifying phospholipase reaction products

Sauverain, S., Deeth, H. C., deJersey, J. and Jarrett, S. (2000). Comparison of the latroscan and HPLC for quantifying phospholipase reaction products. Annual Conv of the Australian Institute of Food Science & Tech, Brisbane, Brisbane Convention Centre, 20-23 August, 2000. Sydney: Australian Institute of Food Science and Technology.

Solid-phase microextraction of stale flavour volatiles from UHT milk

Perkins, M., Deeth, H. C. and D'Arcy, B. R. (2000). Solid-phase microextraction of stale flavour volatiles from UHT milk. 33rd Annual Conv of Aust Instit of Food Science & Techn, Brisbane, Brisbane Convention Centre, 20-23 August, 2000. Sydney: Australian Institute of Food Science and Technology.

A convenient method for the estimation of bacterial alpha-amylase in dairy products

Deeth, H. C., Sparks, Z. C. and Datta, N. (1999). A convenient method for the estimation of bacterial alpha-amylase in dairy products. International Congress of Food Science and Technology, Sydney Convention Cen., Sydney, 3-8 October 1999. Sydney: Aust. Institute of Food Science and Nutrition.

Changes in the seed coat colour of adzuki beans during storage

Deeth, H. C., Yousif, A., Caffin, N. A., Kato, J. and Meguro, T. (1999). Changes in the seed coat colour of adzuki beans during storage. International Congress of Food Science and Technology, Sydney Convention Cen., Sydney, 3-8 October 1999. Sydney: Aust. Institute of Food Science and Nutrition.

Development of low-fat Chinese sausages

Deeth, H. C., Shih, Y. and Wallace, R. (1999). Development of low-fat Chinese sausages. International Congress of Food Science and Technology, Sydney Convention Centre, Sydney, 3-8 October, 1999. Sydney: Australian Institute of Food Science and Nutrition.

Heat resistance of Bacillus spp. isolated from raw milk, dairy farm environments and UHT milk

Deeth, H. C., Intaraphan, T., Wallace, R. and Depiazzi, L. (1999). Heat resistance of Bacillus spp. isolated from raw milk, dairy farm environments and UHT milk. International Congress of Food Science and Technology, Sydney Convention Centre, Sydney, 3-8 October 1999. Sydney: Austrlian Institute of Food Science and Nutrition.

Peptide HPLC patterns in relation to age gelation of UHT milk

Deeth, H. C., Datta, N. and Hillbrick, G. C. (1999). Peptide HPLC patterns in relation to age gelation of UHT milk. International Congress of Food Science and Technology, Sydney Convention Cen., Sydney, 3-8 October 1999. Sydney: Aust. Institute of Food Science and Nutrition.

Spoilage of skim-milk

Deeth, H. C., Khusniati, T. and Wallace, R. (1999). Spoilage of skim-milk. International Congress of Food Science and Technology, Sydney Convention Centre, Sydney, 3-8 October, 1999. Sydney: Australian Institute of Food Science and Nutrition.

The effect of storage conditions on the texture of adzuki beans

Deeth, H. C., Yousif, A. and Caffin, N. A. (1999). The effect of storage conditions on the texture of adzuki beans. International Congress of Food Science and Technology, Sydney Convention Centre, Sydney, 3-8 October, 1999. Sydney: Australian Institute of Food Science and Nutrition.

Australian Journal of Dairy Technology

Australian Journal of Dairy Technology. (2006). 61 (1,2,3)

International Dairy Journal

International Dairy Journal. (2006). 16 (6)

Australian Journal of Dairy Technology

Australian Journal of Dairy Technology. (2005). 60 (3)

Australian Journal of Dairy Technology

Australian Journal of Dairy Technology. (2005). 60 (1)

Australian Journal of Dairy Technology

Australian Journal of Dairy Technology. (2005). 60 (2)

Australian Journal of Dairy Technology

Australian Journal of Dairy Technology. (2004). 59 (1)

Australian Journal of Dairy Technology

Australian Journal of Dairy Technology. (2004). 59 (3)

Australian Journal of Dairy Technology

Australian Journal of Dairy Technology. (2004). 59 (2)

Australian Journal of Dairy Technology

Australian Journal of Dairy Technology. (2003). 58 (1)

Australian Journal of Dairy Technology

Australian Journal of Dairy Technology. (2003). 58 (2)

Australian Journal of Dairy Technology

Australian Journal of Dairy Technology. (2003). 58 (3)

Australian Journal of Dairy Technology

Australian Journal of Dairy Technology. (2002). 57 (2)

Australian Journal of Dairy Technology

Australian Journal of Dairy Technology. (2002). 57 (1)

Australian Journal of Dairy Technology

Australian Journal of Dairy Technology. (2002). 57 (3)

Australian Journal of Dairy Technology

Australian Journal of Dairy Technology. (2001). 56 (2)

Australian Journal of Dairy Technology

Australian Journal of Dairy Technology. (2001). 56 (3)

Australian Journal of Dairy Technology

Australian Journal of Dairy Technology. (2001). 56 (1)

Australian Journal of Dairy Technology

Australian Journal of Dairy Technology. (2000). 55 (1, 2 & 3)

Australian Journal of Dairy Technology

Australian Journal of Dairy Technology. (1999). 54 (1)

Scientific evaluation of pasteurisation for pathogen reduction in milk and milk products

Juffs, Harley and Deeth, Hilton (2007). Scientific evaluation of pasteurisation for pathogen reduction in milk and milk products. Canberra, Australia: Food Standards Australia New Zealand.

Scientific evaluation of pasteurisation for pathogen reduction in milk and milk products

Juffs, Harley and Deeth, Hilton (2007). Scientific evaluation of pasteurisation for pathogen reduction in milk and milk products. Canberra, ACT Australia: PSANZ.

Studies in diterpenoids and related stereochemical topics

Deeth, H. C. (1970). Studies in diterpenoids and related stereochemical topics. PhD Thesis, School of Molecular and Microbial Sciences, The University of Queensland. doi: 10.14264/uql.2014.372