Corrigendum to “Effect of casein-whey ingredient blends on the protein stability of model infant formulas” [International Dairy Journal, 138 (2023), 105531] (International Dairy Journal (2023) 138, (S0958694622002151), (10.1016/j.idairyj.2022.105531))

The authors regret that an error was made in the symbols used to describe Fig. 4A. The correct description is as follows: Fig. 4: Heat coagulation time of protein ingredient and formulations measured as a function of pH at 140 C. Panel A, protein ingredients: [Formula presented], milk protein concentrate (MPC 80); [Formula presented], skim milk powder (SMP); [Formula presented], cheese whey protein isolate (cWPI); [Formula presented], acid whey protein concentrate (aWPC 35), and [Formula presented], cheese whey protein concentrate (cWPC 35). Panel B: formulations and panel C, formulations with added lactose. Formulations containing MPC 80 are depicted with open symbols while formulations with SMP are closed symbols; formulation whey protein type is differentiated by symbol shape; [Formula presented], [Formula presented], cWPI; [Formula presented], [Formula presented], aWPC 35; [Formula presented], [Formula presented], cWPC 35. The authors would like to apologise for any inconvenience caused.