Publications

Books
Lewis, M J (1987) Physical Properties of Foods and food Processing Systems, Woodhead Publishing Ltd
Grandison, A S and Lewis, M J, (Eds), (1996), Separation Processes in the Food And Biotechnology Industries, Woodhead Publishing Ltd, pp 290 + xii
Lewis, M J and Heppell, N (2000) Continuous Thermal Processing of Foods; Pasturization and UHT Sterilization, Aspen (Now Springer)
Hilton C  Deeth and Michael J Lewis (2017), High temperature processing of milk and milk products, Wiley Blackwell

Selection of papers published from 2006 to 2017.
Lin, M-J, Lewis M J., Grandison A S (2006), Measurement of ionic calcium in milk, International Journal of Dairy Technology 59: 192-199.
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, 61 (4), 370 -374
Prakash, S., Datta, N. , Lewis, M J. Deeth, H C (2007) Reducing fouling during UHT treatment of goat’s milk, Milchwissenschaft 62,(1), 16-19
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, 1379-1388
Tsioulpas A, Lewis M J and Grandison A S (2007) Effect of minerals on casein micelle stability, Journal Dairy Research, 74, 167-173.
Tsioulpas A, Lewis M J and Grandison AS (2007) A study of the pH of individual milk samples Int J Dairy Technol, 60, 96-97
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, Int J of Dairy Technology, 60, 69-73
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, 382-387. Pathomrungsiyounggul, P, Grandison, A .S. and Lewis, M.J. (2007) Effects of calcium chloride and sodium hexametaphosphate oncertain chemical and physical properties of soymilk, Journal of Food Science, 72, 8 E428-E434
Tsioulpas A, Lewis M J and Grandison AS (2007) Changes in physical properties of bovine milk from the colostrums period to early lactation, Journal Dairy Science, 90, 5012-5017
Boumpa T, Tsioulpas A, Grandison A and Lewis, M. (2008) Effects of phosphate and citrates on sediment formation in UHT goat’s milk, Journal Dairy Research, 75, 160-166.
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 Dairy Science. 91, 2566-2574
Tran, H., Datta,N., Lewis, M. and Deeth, H. (2008) Predictions of some product parameters based on the processing conditions of ultra-high-temperature milk plants, International Dairy Journal, 18, 939-944.
Faka M, Lewis M J, Grandison, A S and Deeth H (2009) The effect of free Ca2+ on the heat stability of low-heat skim milk powder, International Dairy Journal 19, 386-392
Grimley H, Grandison A and Lewis M (2009) Changes in milk composition and processing Properties during the spring flush period, Dairy Science and Technology. 89, 405-416 Pathomrungsiyounggul, P, Lewis, M.J. and Grandison, A .S. (2009), Effects of calcium chelating agents and pasteurisation on certain properties of calcium-fortified soy milk, Food Chemistry 118, 808-814
On-Nom, M., Grandison, A.S., Lewis,M.J. (2010) Measurement of ionic calcium, pH and soluble divalent cations in milk at high temperature Journal of Dairy Science, 93 (2), 515-523
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 (accepted for publication)
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 1027-1034
Fweja, 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, 357-367
Pathomrungsiyounggul, P, Grandison, A S and Lewis M.J. (2010), Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on certain properties of soymilk, International Journal of Food Science and Technology 45, (11), 2234 -2240
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, 4 504-511
Lewis M J (2011) The measurement and significance of ionic calcium in milk- A review. International Journal of Dairy Technology, 64, 1-13
Lewis M J, 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) 197-200
Ezeh, V.N. and Lewis, M.J. (2011) Milk reversibility following reduction and restoration of pH,International Journal of Dairy Technology, 64,179-187
Chove L.M., GrandisonA. and Lewis, M. (2011) Comparison of methods for analysis of proteolysis by plasmin in milk, Journal of Dairy Research. 78, 184-190
Syrios A, Faka M, Grandison AS and Lewis M J (2011) Comparison of reverse osmosis, nanofiltration and ultrafiltration as concentration processes prior to spray drying of skim milk International Journal of Dairy Technology, 64, 467-472
Kaombe D D, Du Y and Lewis M J (2012) Mineral partition in milk and milk permeates at high temperature, Journal of Dairy Research, 79, 1-6
Pathomrungsiyounggul P, Grandison A S, and Lewis M J (2012) Feasibility of using dialysis for determining calcium ion concentration and pH in calcium-fortified soymilk at high temperature Journal of Food Science, 77, E10-E16
Chen, B.Y., Grandison, A.S and Lewis, M.J. (2012) Comparison of heat stability of goat’s milk subjected to UHT and in-container sterilisation, Journal of Dairy Science, 95, 1057-1063
On-Nom, N, Grandison, AS and Lewis M J (2012), Heat stability of milk supplemented with calcium chloride, Journal of Dairy Science 95, 1623-1631
Nian, Y, Chen, B, Aikman, P, Grandison, A and Lewis, M (2012), Naturally occurring variations in milk pH and ionic calcium and their effects on some properties and processing characteristics of milk. International Journal of Dairy Technology 65
Nian, Y,  Chen, B, Aikman, P, Grandison, A and Lewis, M (2012), Naturally occurring variations in milk pH and ionic calcium and their effects on some  properties and processing characteristics of milk. International Journal of Dairy Technology 65
Lewis, Mike, (2013) The mythical clostridium botulinum, Food Management Today, Nov/Dec, 12-17
Rad, S.J. and Lewis, M.J. (2014) Water utilization, energy utilization and waste water management in the dairy industry: A review. International Journal of  Dairy Technology, 67, 1-20
Chen, B., Lewis, M.J. and Grandison, A.S. (2014), Effect of seasonal variation on the composition and properties of raw milk destined for processing in the UK, Food Chemistry, 158, 216-223.
Chen, B., Lewis, M.J. and Grandison, A.S. (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, 30-37
Lin M-J, Grandison A S and Lewis, M J (2015), Partitioning of calcium and magnesium (total divalent cations) during membrane filtration of milk, Journal of Food Engineering, 149, 153-158
Deeth H C and Lewis M J (2015) practical consequences of calcium addition to and removal from milk and milk products. International Journal of Dairy Technology, 68, 1-10
Biye Chen, Alistair S Grandison, Michael J Lewis, (2017) Best use for milk - A Review I-Effect of breed variations on the physicochemical properties of bovine milk. International Journal of Dairy Technology, 70-3-15
Biye Chen, Alistair S Grandison, Michael J Lewis (2017) Best use for milk – A Review II – Effect of physiological, husbandry and seasonal factors on the physicochemical properties of bovine milk,  Journal of Dairy Technology, 70,  155-164  
Mike Lewis (2017) The case for milk, Dairy Industries International, June, 34-37

Book Chapters
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
Lewis, M. and Jun, S. (2011) S Thermal Processing, In: Brennan, J. G. and Grandison, A. S. (eds.) Food Processing Handbook. Wiley-VCH, Weinheim, Germany. ISBN 9783527322862
Lewis, M. (2010) Improving Pasteurised and Extended Shelf-Life Milk, In Griffiths, M. W. (ed) Improving the safety and quality of milk, Volume 1: Milk production and processing, Woodheaed Publishing, UK, ISBN 9781 84569 4388
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
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

Pathomrungsiyounggul, P., Lewis, M.J. and Grandison, A.S. (2013), Calcium-fortified soymilk, In V.R Preedy et al (eds) Handbook of Food fortification and Health; from Concepts to Public Health Applications, Volume 1, Nutrition and Health, Springer Science and Business Media, New York

Deeth H and Lewis M (2016) Protein stability in sterilized milk and milk products, In P H L McSweeney and J A O’Mahony (Eds) Advanced Dairy Chemistry, Volume 1B: Proteins: Applied aspects, 4th edition, Springer

E-mail: m.j.lewis@reading.ac.uk