2019

Chen, B. Y., Ren, F. Y., Grandison, A. S. and Lewis, M. J. (2019) Comparison of heat stability of cow's milk subjected to ultra‐high temperature and in‐container sterilisation. International Journal of Dairy Technology, 72 (3). ISSN 1364-727X doi: https://doi.org/10.1111/1471-0307.12609

2015

Chen, B., Grandison, A. S. and Lewis, M. J. (2015) Effect of seasonal variation on some physical properties and heat stability of milk subjected to ultra-high temperature and in-container sterilisation. Food Chemistry, 181. pp. 227-234. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.02.072

Chen, B., Lewis, M. and Grandison, A. (2015) Effect of seasonal variation on the properties of whipping cream, soft cheese and skim milk powder in the UK. International Journal of Dairy Technology, 68 (1). pp. 30-37. ISSN 1364-727X doi: https://doi.org/10.1111/1471-0307.12181

2014

Withers, C. A., Lewis, M. J., Gosney, M. A. and Methven, L. (2014) Potential sources of mouth drying in beverages fortified with dairy proteins: a comparison of casein and whey-rich ingredients. Journal of Dairy Science, 97 (3). pp. 1233-1247. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2013-7273

Chen, B., Lewis, M. and Grandison, A. (2014) Effect of seasonal variation on the composition and properties of raw milk destined for processing in the UK. Food Chemistry, 158. pp. 216-223. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2014.02.118

2013

Chove, L. M., Issa-Zacharia, A., Grandison, A. S. and Lewis, M. J. (2013) Proteolysis of milk heated at high temperatures by native enzymes analysed by trinitrobenzene sulphonic acid (TNBS) method. African Journal of Food Science, 7 (8). pp. 232-237. ISSN 1996-0794 doi: https://doi.org/10.5897/AJFS13.0987

Pathomrungsiyounggul, P., Lewis, M. and Grandison, A. (2013) Calcium-fortified soymilk. In: Preedy, V. R., Srirajaskanthan, R. and Patel, V. B. (eds.) Handbook of food fortification and health: from concepts to public health: applications, volume 1: nutrition and health. Humana Press, New York, pp. 185-198. ISBN 9781461470755

2012

On-Nom, N., Grandison, A. and Lewis, M. J. (2012) Heat stability of milk supplemented with calcium chloride. Journal of Dairy Science, 95 (4). pp. 1623-1631. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2011-4697

Chen, B.Y., Grandison, A. and Lewis, M. J. (2012) Comparison of heat stability of goat milk subjected to ultra-high temperature and in-container sterilisation. Journal of Dairy Science, 95 (3). pp. 1057-1063. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2011-4367

Kaombe, D.D., Du, Y. and Lewis, M. (2012) Mineral partitioning in milk and milk permeates at high temperature. Journal of Dairy Research, 79 (1). pp. 1-6. ISSN 0022-0299 doi: https://doi.org/10.1017/S0022029911000616

Pathomrungsiyounggul, P., Grandison, A. and Lewis, M. (2012) Feasibility of using dialysis for determining calcium ion concentration and pH in calcium-fortified soymilk at high temperature. Journal of Food Science, 77 (1). E10-E16. ISSN 1750-3841 doi: https://doi.org/10.1111/j.1750-3841.2011.02436.x

2011

Lewis, M. and Grandison, A. (2011) Separations in food processing part 2: membrane processing, ion exchange and electrodialysis. In: Brennan, J. G. and Grandison, A. S. (eds.) Food Processing Handbook. Wiley-VCH, Weinheim, Germany. ISBN 9783527324682

Syrios, A., Faka, M., Grandison, A. S. and Lewis, M. J. (2011) A comparison of reverse osmosis, nanofiltration and ultrafiltration as concentration processes for skim milk prior to drying. International Journal of Dairy Technology, 64 (4). pp. 467-472. ISSN 1471-0307 doi: https://doi.org/10.1111/j.1471-0307.2011.00719.x

Ezeh, V.N. and Lewis, M. (2011) Milk reversibility following reduction and restoration of pH. International Journal of Dairy Technology, 64 (2). pp. 179-187. ISSN 1471-0307 doi: https://doi.org/10.1111/j.1471-0307.2010.00649.x

Lewis, M. (2011) The measurement and significance of ionic calcium in milk - a review. International Journal of Dairy Technology, 64 (1). pp. 1-13. ISSN 1471-0307 doi: https://doi.org/10.1111/j.1471-0307.2010.00639.x

Chove, L. M., Grandison, A. S. and Lewis, M. J. (2011) Comparison of methods for analysis of proteolysis by plasmin in milk. Journal of Dairy Research, 78 (2). pp. 184-190. ISSN 0022-0299 doi: https://doi.org/10.1017/S0022029911000094

Lewis, M., Grandison, A., Lin, M.-J. and Tsioulpas, A. (2011) Ionic calcium and pH as predictors of stability of milk to UHT processing. Milchwissenschaft, 66 (2). pp. 197-200. ISSN 0026-3788

2010

Pathomrungsiyounggul, P., Grandison, A. S. and Lewis, M. J. (2010) Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on some physicochemical properties of soymilk. International Journal of Food Science and Technology, 45 (11). pp. 2234-2240. ISSN 1365-2621 doi: https://doi.org/10.1111/j.1365-2621.2010.02399.x

Omoarukhe, E. D., On-Nom, N., Grandison, A. S. and Lewis, M. J. (2010) Effects of different calcium salts on properties of milk related to heat stability. International Journal of Dairy Technology, 63 (4). pp. 504-511. ISSN 1364-727X doi: https://doi.org/10.1111/j.1471-0307.2010.00613.x

Tsioulpas, A., Koliandris, A., Grandison, A. S. and Lewis, M. J. (2010) Effects of stabiliser addition and in-container sterilisation on selected properties of milk related to casein micelle stability. Food Chemistry, 122 (4). pp. 1027-1034. ISSN 0308-8146

Pathomrungsiyounggul, P., Lewis, M.J. and Grandison, A.S. (2010) Effects of calcium-chelating agents and pasteurisation on certain properties of calcium-fortified soy milk. Food Chemistry , 118 (3). 808-814 . ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2009.05.067

Fweja, L. W. T., Lewis, M. J. and Grandison, A. S. (2010) Isolation of lactoperoxidase using different cation exchange resins by batch and column procedures. Journal of Dairy Research, 77 (3). pp. 357-367. ISSN 0022-0299 doi: https://doi.org/10.1017/S002202991000018X

On-Nom , N., Grandison, A. S. and Lewis, M. J. (2010) Measurement of ionic calcium, pH and soluble divalent cations in milk at high temperature. Journal of Dairy Science, 93 (2). pp. 515-523. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2009-2634

Grimley, H.J., Grandison, A. S. and Lewis, M. J. (2010) The effect of calcium removal from milk on casein micelle stability and structure. Milchwissenschaft, 65 (2). pp. 151-154. ISSN 0026-3788

2009

Grimley, H., Grandison, A. and Lewis, M. (2009) Changes in milk composition and processing properties during the spring flush period. Dairy Science & Technology, 89 (3-4). pp. 405-416. ISSN 1958-5586 doi: https://doi.org/10.1051/dst/2009016

Lewis, M. J. and Deeth, H.C. (2009) Heat treatment of milk. In: Tamime, A.Y. (ed.) Milk processing and quality management. Society of Dairy Technology book series. Wiley-Blackwell, Oxford, pp. 168-204. ISBN 9781405145305

Faka, M., Lewis, M. J., Grandison, A. S. 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). pp. 386-392. ISSN 0958-6946 doi: https://doi.org/10.1016/j.idairyj.2008.12.006

2008

Fweja, L.W.T., Lewis, M. J. and Grandison, A.S. (2008) Challenge testing the lactoperoxidase system against a range of bacteria using different activation agents. Journal of Dairy Science, 91 (7). pp. 2566-2574. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2007-0322

Boumpa, T., Tsioulpas, A., Grandison, A.S. and Lewis, M.J. (2008) Effects of phosphates and citrate on sediment formation in UHT goats' milk. Journal of Dairy Research, 75 (2). pp. 160-166. ISSN 0022-0299 doi: https://doi.org/10.1017/s0022029908003166

Lewis, M.J. (2008) Fluid flow dynamics. In: Tamime, A. (ed.) Cleaning-in-place: dairy, food and beverage operations. Blackwell, Oxford, pp. 10-31. ISBN 9781405155038

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). pp. 939-944. ISSN 0958-6946 doi: https://doi.org/10.1016/j.idairyj.2008.01.006

2007

Fweja, L.W.T., Lewis, M.J. and Grandison, A.S. (2007) Alternative strategies for activation of the natural lactoperoxidase system in cows' milk: trials in Tanzania. Journal of Dairy Research, 74 (4). pp. 381-386. ISSN 0022-0299 doi: https://doi.org/10.1017/S0022029907002671

Hallab, R., Kohen, C., Grandison, M.A., Lewis, M.J. and Grandison, A.S. (2007) Assessment of the quality of cottage cheese produced from standard and protein-fortified skim milk. International Journal of Dairy Technology, 60 (2). pp. 69-73. ISSN 1364-727X doi: https://doi.org/10.1111/j.1471-0307.2007.00319.x

Tsioulpas, A., Grandison, A.S. and Lewis, M.J. (2007) Changes in physical properties of bovine milk from the colostrum period to early lactation. Journal of Dairy Science, 90 (11). pp. 5012-5017. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2007-0192

Tsioulpas, A., Lewis, M.J. and Grandison, A.S. (2007) Effect of minerals on casein micelle stability of cows' milk. Journal of Dairy Research, 74 (2). pp. 167-173. ISSN 0022-0299 doi: https://doi.org/10.1017/s0022029906002330

Pathomrungsiyounggul, P., Grandison, A.S. and Lewis, M.J. (2007) Effects of calcium chloride and sodium hexametaphosphate on certain chemical and physical properties of soymilk. Journal of Food Science, 72 (8). E428-E434. ISSN 0022-1147 doi: https://doi.org/10.1111/j.1750-3841.2007.00504.x

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). pp. 16-19. ISSN 0026-3788

Chove, B.E., Grandison, A.S. and Lewis, M.J. (2007) Some functional properties of fractionated soy protein isolates obtained by microfiltration. Food Hydrocolloids, 21 (8). pp. 1379-1388. ISSN 0268-005X doi: https://doi.org/10.1016/j.foodhyd.2006.10.018

Tsioulpas, A., Lewis, M. J. and Grandison, A. S. (2007) A study of the pH of individual milk samples. International Journal of Dairy Technology, 60 (2). pp. 96-97. ISSN 1364-727X

2006

Brennan, J.G., Grandison, A. and Lewis, M. (2006) Separations in food processing. In: Brennan, J.G. (ed.) Food processing handbook. Wiley-VCH, Weinheim, pp. 429-511. ISBN 9783527307197 doi: https://doi.org/10.1002/3527607579.ch14

Lin, M.J., Grandison, A., Chryssanthou, X., Goodwin, C., Tsioulpas, A., Koliandris, A. and Lewis, M. (2006) Calcium removal from milk by ion exchange. Milchwissenschaft-Milk Science International, 61 (4). pp. 370-374. ISSN 0026-3788

Lin, M.J., Lewis, M.J. and Grandison, A.S. (2006) Measurement of ionic calcium in milk. International Journal of Dairy Technology, 59 (3). pp. 192-199. ISSN 1364-727X doi: https://doi.org/10.1111/j.1471-0307.2006.00263.x

2005

Fonteh, F.A., Grandison, A.S. and Lewis, M.J. (2005) Factors affecting lactoperoxidase activity. International Journal of Dairy Technology, 58 (4). pp. 233-236. ISSN 1364-727X doi: https://doi.org/10.1111/j.1471-0307.2005.00227.x

Fonteh, F.A., Grandison, A.S., Lewis, M.J. and Niba, A.T. (2005) The keeping quality of LPS-activated milk in the western highlands of Cameroon. Livestock Research for Rural Development, 17 (10). p. 114. ISSN 0121-3784

2003

Youravong, W., Lewis, M. J. and Grandison, A. S. (2003) Critical flux in ultrafiltration of skimmed milk. Food and Bioproducts Processing, 81 (C4). pp. 303-308. ISSN 0960-3085 doi: https://doi.org/10.1205/096030803322756385

Lewis, M.J. (2003) Improvements in the pasteurisation and sterilisation of milk. In: Smit, G. (ed.) Dairy processing: improving quality. Woodhead Publishing, Cambridge, pp. 81-103. ISBN 9781855736764