485 related articles for article (PubMed ID: 12647954)
1. Transfer of protein from milk to cheese.
Emmons DB; Dubé C; Modler HW
J Dairy Sci; 2003 Feb; 86(2):469-85. PubMed ID: 12647954
[TBL] [Abstract][Full Text] [Related]
2. Invited review: A commentary on predictive cheese yield formulas.
Emmons DB; Modler HW
J Dairy Sci; 2010 Dec; 93(12):5517-37. PubMed ID: 21094725
[TBL] [Abstract][Full Text] [Related]
3. Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/kappa-casein aggregates.
Renan M; Guyomarc'h F; Chatriot M; Gamerre V; Famelart MH
J Agric Food Chem; 2007 Aug; 55(16):6736-45. PubMed ID: 17658821
[TBL] [Abstract][Full Text] [Related]
4. Inhibitory activity against plasmin, trypsin, and elastase in rennet whey and in cheese fortified with whey protein.
Benfeldt C; Sørensen J; Petersen TE
J Dairy Sci; 1998 Mar; 81(3):615-20. PubMed ID: 9565866
[TBL] [Abstract][Full Text] [Related]
5. Effect of minor milk proteins in chymosin separated whey and casein fractions on cheese yield as determined by proteomics and multivariate data analysis.
Wedholm A; Møller HS; Stensballe A; Lindmark-Månsson H; Karlsson AH; Andersson R; Andrén A; Larsen LB
J Dairy Sci; 2008 Oct; 91(10):3787-97. PubMed ID: 18832200
[TBL] [Abstract][Full Text] [Related]
6. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk.
Anema SG; Li Y
J Agric Food Chem; 2003 Mar; 51(6):1640-6. PubMed ID: 12617598
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. On heating milk, the dissociation of kappa-casein from the casein micelles can precede interactions with the denatured whey proteins.
Anema SG
J Dairy Res; 2008 Nov; 75(4):415-21. PubMed ID: 18701003
[TBL] [Abstract][Full Text] [Related]
9. Valuation of milk composition and genotype in cheddar cheese production using an optimization model of cheese and whey production.
Johnson HA; Parvin L; Garnett I; DePeters EJ; Medrano JF; Fadel JG
J Dairy Sci; 2007 Feb; 90(2):616-29. PubMed ID: 17235137
[TBL] [Abstract][Full Text] [Related]
10. Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks.
Malacarne M; Summer A; Fossa E; Formaggioni P; Franceschi P; Pecorari M; Mariani P
J Dairy Res; 2006 May; 73(2):171-7. PubMed ID: 16476179
[TBL] [Abstract][Full Text] [Related]
11. Effects of milk somatic cell count on cottage cheese yield and quality.
Klei L; Yun J; Sapru A; Lynch J; Barbano D; Sears P; Galton D
J Dairy Sci; 1998 May; 81(5):1205-13. PubMed ID: 9621221
[TBL] [Abstract][Full Text] [Related]
12. Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments.
Kethireddipalli P; Hill AR
J Agric Food Chem; 2015 Nov; 63(43):9389-403. PubMed ID: 25607716
[TBL] [Abstract][Full Text] [Related]
13. Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking.
Fagan CC; Castillo M; Payne FA; O'Donnell CP; Leedy M; O'Callaghan DJ
J Agric Food Chem; 2007 Oct; 55(22):8836-44. PubMed ID: 17854151
[TBL] [Abstract][Full Text] [Related]
14. Rheological properties of acid gels prepared from heated pH-adjusted skim milk.
Anema SG; Lee SK; Lowe EK; Klostermeyer H
J Agric Food Chem; 2004 Jan; 52(2):337-43. PubMed ID: 14733518
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Rennet-induced aggregation of heated pH-adjusted skim milk.
Anema SG; Lee SK; Klostermeyer H
J Agric Food Chem; 2011 Aug; 59(15):8413-22. PubMed ID: 21675800
[TBL] [Abstract][Full Text] [Related]
17. Thermocalcic aggregation of milk fat globule membrane fragments from acid buttermilk cheese whey.
Rombaut R; Dewettinck K
J Dairy Sci; 2007 Jun; 90(6):2665-74. PubMed ID: 17517706
[TBL] [Abstract][Full Text] [Related]
18. Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure.
Panthi RR; Kelly AL; Sheehan JJ; Bulbul K; Vollmer AH; McMahon DJ
J Dairy Sci; 2019 Jan; 102(1):177-189. PubMed ID: 30447982
[TBL] [Abstract][Full Text] [Related]
19. Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties.
Malacarne M; Summer A; Formaggioni P; Franceschi P; Sandri S; Pecorari M; Vecchia P; Mariani P
J Dairy Res; 2008 May; 75(2):218-24. PubMed ID: 18474140
[TBL] [Abstract][Full Text] [Related]
20. Genetic and environmental relationships of different measures of individual cheese yield and curd nutrients recovery with coagulation properties of bovine milk.
Cecchinato A; Bittante G
J Dairy Sci; 2016 Mar; 99(3):1975-1989. PubMed ID: 26805996
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
