These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

434 related articles for article (PubMed ID: 12416794)

  • 1. Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese.
    Neocleous M; Barbano DM; Rudan MA
    J Dairy Sci; 2002 Oct; 85(10):2425-37. PubMed ID: 12416794
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Vatless manufacturing of low-moisture part-skim mozzarella cheese from highly concentrated skim milk microfiltration retentates.
    Ardisson-Korat AV; Rizvi SS
    J Dairy Sci; 2004 Nov; 87(11):3601-13. PubMed ID: 15483143
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
    Amornkul Y; Henning DR
    J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture.
    Agrawal P; Hassan AN
    J Dairy Sci; 2007 Jul; 90(7):3110-7. PubMed ID: 17582092
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Impact of milk preacidification with CO2 on the aging and proteolysis of cheddar cheese.
    Nelson BK; Lynch JM; Barbano DM
    J Dairy Sci; 2004 Nov; 87(11):3590-600. PubMed ID: 15483142
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese.
    Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Wang T; Lucey JA
    J Dairy Sci; 2007 Oct; 90(10):4552-68. PubMed ID: 17881676
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
    Upreti P; Metzger LE; Hayes KD
    J Dairy Sci; 2006 Feb; 89(2):444-53. PubMed ID: 16428614
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Impact of low concentration factor microfiltration on milk component recovery and Cheddar cheese yield.
    Neocleous M; Barbano DM; Rudan MA
    J Dairy Sci; 2002 Oct; 85(10):2415-24. PubMed ID: 12416793
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Yield and aging of Cheddar cheeses manufactured from milks with different milk serum protein contents.
    Nelson BK; Barbano DM
    J Dairy Sci; 2005 Dec; 88(12):4183-94. PubMed ID: 16291609
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese.
    O'Mahony JA; Lucey JA; McSweeney PL
    J Dairy Sci; 2005 Sep; 88(9):3101-14. PubMed ID: 16107399
    [TBL] [Abstract][Full Text] [Related]  

  • 11. A microfiltration process to maximize removal of serum proteins from skim milk before cheese making.
    Nelson BK; Barbano DM
    J Dairy Sci; 2005 May; 88(5):1891-900. PubMed ID: 15829684
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impact of chymosin- and plasmin-mediated primary proteolysis on the growth and biochemical activities of lactobacilli in miniature Cheddar-type cheeses.
    Milesi MM; McSweeney PL; Hynes ER
    J Dairy Sci; 2008 Sep; 91(9):3277-90. PubMed ID: 18765587
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese.
    Reale E; Govindasamy-Lucey S; Johnson ME; Jaeggi JJ; Molitor M; Lu Y; Lucey JA
    J Dairy Sci; 2020 Nov; 103(11):9906-9922. PubMed ID: 32921459
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Standardization of milk using cold ultrafiltration retentates for the manufacture of parmesan cheese.
    Govindasamy-Lucey S; Jaeggi JJ; Bostley AL; Johnson ME; Lucey JA
    J Dairy Sci; 2004 Sep; 87(9):2789-99. PubMed ID: 15375036
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: composition and proteolysis.
    Awad S; Hassan AN; Halaweish F
    J Dairy Sci; 2005 Dec; 88(12):4195-203. PubMed ID: 16291610
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.
    Fallico V; Tuminello L; Pediliggieri C; Horne J; Carpino S; Licitra G
    J Dairy Sci; 2006 Jan; 89(1):37-48. PubMed ID: 16357266
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Combined use of chymosin and protease from Cryphonectria parasitica for control of meltability and firmness of cheddar cheese.
    Kim SY; Gunasekaran S; Olson NF
    J Dairy Sci; 2004 Feb; 87(2):274-83. PubMed ID: 14762070
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.
    Acharya MR; Mistry VV
    J Dairy Sci; 2004 Dec; 87(12):4004-12. PubMed ID: 15545360
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese.
    Acharya MR; Mistry VV
    J Dairy Sci; 2005 Sep; 88(9):3037-43. PubMed ID: 16107391
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments.
    Riebel B; Govindasamy-Lucey S; Jaeggi JJ; Lucey JA
    J Dairy Sci; 2024 Jan; 107(1):74-90. PubMed ID: 37709025
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 22.