Dorota Cais-Sokolińska

Professor

University of Life Sciences in Poznań

Poland

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About

Dorota Cais-Sokolińska is a Professor at the University of Life Sciences in Poznań, Poland. Her research focuses on the physicochemical and nutritional properties of dairy products, including innovative approaches to cheese production and the health effects of whey proteins. Recent publications include studies on vegan cheese, probiotic kefir, and the impacts of texture and color on consumer perceptions of cheese products.

Articles (15)

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2025

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2025

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2022

Collaborators (8)

Jolanta Gawałek

University of Life Sciences in Poznań

POLAND

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Joanna Teichert

University of Life Sciences in Poznań

POLAND

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Hanna Maria Baranowska

University of Life Sciences in Poznań

POLAND

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Agnieszka Pilarska

associate professor

University of Life Sciences in Poznań

POLAND

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Krzysztof Dwiecki

Warsaw University of Life Sciences

POLAND

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Jerzy Stangierski

University of Life Sciences in Poznań

POLAND

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Dorota Walkowiak-Tomczak

University of Life Sciences in Poznań

POLAND

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Tomasz Pawlak

University of Life Sciences in Poznań

POLAND

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Dorota Cais-Sokolińska

Research Interests

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About

Articles (15)

Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties

Mare’s and Cow’s Milk Fortified with Flaxseed Oil Through Freeze-Drying Microencapsulation: Physicochemical and Nutritional Properties

Designing the Properties of Probiotic Kefir with Increased Whey Protein Content

Innovative Covering Liquids Stabilising Water–Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping

Foaming and Other Functional Properties of Freeze-Dried Mare’s Milk

Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep’s Milk Powder in Different Forms

Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder

Determinants of the attitudes of proinnovative dairy consumers and a model simulating consumer behavior regarding increasing calcium intake

The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese

Whey proteins as a functional food: Health effects, functional properties, and applications in food

Fresh White Cheeses from Buttermilk with Polymerized Whey Protein: Texture, Color, Gloss, Cheese Yield, and Peptonization

Application of Machine Learning Using Color and Texture Analysis to Recognize Microwave Vacuum Puffed Pork Snacks

Determining the Behavior of Water in Buttermilk Cheese with Polymerized Whey Protein Using Differential Scanning Calorimetry and Nuclear Magnetic Resonance Analysis

Effects of Heat Treatment Duration on the Electrical Properties, Texture and Color of Polymerized Whey Protein

Photosensitized oxidation of cholesterol and altered oxysterol levels in sour cream: Effects of addition of cucumber pickles

Collaborators (8)

Jolanta Gawałek

Joanna Teichert

Hanna Maria Baranowska

Agnieszka Pilarska

Krzysztof Dwiecki

Jerzy Stangierski

Dorota Walkowiak-Tomczak

Tomasz Pawlak

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