168 related articles for article (PubMed ID: 15778301)
1. Processing effects on physicochemical properties of creams formulated with modified milk fat.
Bolling JC; Duncan SE; Eigel WN; Waterman KM
J Dairy Sci; 2005 Apr; 88(4):1342-51. PubMed ID: 15778301
[TBL] [Abstract][Full Text] [Related]
2. Influence of emulsifying component composition on creams formulated with fractionated milkfat.
Scott LL; Duncan SE; Sumner SS; Waterman KM; Kaylegian KE
J Agric Food Chem; 2003 Sep; 51(20):5933-40. PubMed ID: 13129297
[TBL] [Abstract][Full Text] [Related]
3. Effect of temperature of CO2 injection on the pH and freezing point of milks and creams.
Ma Y; Barbano DM
J Dairy Sci; 2003 May; 86(5):1578-89. PubMed ID: 12778568
[TBL] [Abstract][Full Text] [Related]
4. Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.
Prindiville EA; Marshall RT; Heymann H
J Dairy Sci; 2000 Oct; 83(10):2216-23. PubMed ID: 11049061
[TBL] [Abstract][Full Text] [Related]
5. Sensory and physical properties of ice creams containing milk fat or fat replacers.
Ohmes RL; Marshall RT; Heymann H
J Dairy Sci; 1998 May; 81(5):1222-8. PubMed ID: 9621223
[TBL] [Abstract][Full Text] [Related]
6. Effect of the fat globule sizes on the meltdown of ice cream.
Koxholt MM; Eisenmann B; Hinrichs J
J Dairy Sci; 2001 Jan; 84(1):31-7. PubMed ID: 11210046
[TBL] [Abstract][Full Text] [Related]
7. Effects of processing milk on concentrations of glucocorticoids in milk.
Schwalm JW; Kirk J; Secrest S; Tucker HA
J Dairy Sci; 1978 Oct; 61(10):1517-8. PubMed ID: 581385
[TBL] [Abstract][Full Text] [Related]
8. Effect of double homogenization and whey protein concentrate on the texture of ice cream.
Ruger PR; Baer RJ; Kasperson KM
J Dairy Sci; 2002 Jul; 85(7):1684-92. PubMed ID: 12201518
[TBL] [Abstract][Full Text] [Related]
9. Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storage.
Santos MV; Ma Y; Barbano DM
J Dairy Sci; 2003 Aug; 86(8):2491-503. PubMed ID: 12939072
[TBL] [Abstract][Full Text] [Related]
10. Heat stability of buttermilk.
O'Connell JE; Fox PF
J Dairy Sci; 2000 Aug; 83(8):1728-32. PubMed ID: 10984148
[TBL] [Abstract][Full Text] [Related]
11. The impact of heat treatment of bovine milk on gastric emptying and nutrient appearance in peripheral circulation in healthy females: a randomized controlled trial comparing pasteurized and ultra-high temperature milk.
Milan AM; Barnett MP; McNabb WC; Roy NC; Coutinho S; Hoad CL; Marciani L; Nivins S; Sharif H; Calder S; Du P; Gharibans AA; O'Grady G; Fraser K; Bernstein D; Rosanowski SM; Sharma P; Shrestha A; Mithen RF
Am J Clin Nutr; 2024 May; 119(5):1200-1215. PubMed ID: 38452857
[TBL] [Abstract][Full Text] [Related]
12. Properties of frozen dairy desserts processed by microfluidization of their mixes.
Olson DW; White CH; Watson CE
J Dairy Sci; 2003 Apr; 86(4):1157-62. PubMed ID: 12741539
[TBL] [Abstract][Full Text] [Related]
13. Physical and processing properties of milk, butter, and cheddar cheese from cows fed supplemental fish meal.
Avramis CA; Wang H; McBride BW; Wright TC; Hill AR
J Dairy Sci; 2003 Aug; 86(8):2568-76. PubMed ID: 12939080
[TBL] [Abstract][Full Text] [Related]
14. The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk.
Campbell W; Drake MA; Larick DK
J Dairy Sci; 2003 Jan; 86(1):43-51. PubMed ID: 12613847
[TBL] [Abstract][Full Text] [Related]
15. The effect of homogenization and milk fat fractions on the functionality of Mozzarella cheese.
Rowney MK; Hickey MW; Roupas P; Everett DW
J Dairy Sci; 2003 Mar; 86(3):712-8. PubMed ID: 12703605
[TBL] [Abstract][Full Text] [Related]
16. Acceptance of 2% ultra-pasteurized milk by consumers, 6 to 11 years old.
Chapman KW; Boor KJ
J Dairy Sci; 2001 Apr; 84(4):951-4. PubMed ID: 11352172
[TBL] [Abstract][Full Text] [Related]
17. Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream.
Welty WM; Marshall RT; Grün IU; Ellersieck MR
J Dairy Sci; 2001 Jan; 84(1):21-30. PubMed ID: 11210035
[TBL] [Abstract][Full Text] [Related]
18. Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers.
Adapa S; Dingeldein H; Schmidt KA; Herald TJ
J Dairy Sci; 2000 Oct; 83(10):2224-9. PubMed ID: 11049062
[TBL] [Abstract][Full Text] [Related]
19. Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles.
Gonzalez S; Duncan SE; O'Keefe SF; Sumner SS; Herbein JH
J Dairy Sci; 2003 Jan; 86(1):70-7. PubMed ID: 12613850
[TBL] [Abstract][Full Text] [Related]
20. Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing.
Harte F; Luedecke L; Swanson B; Barbosa-Cánovas GV
J Dairy Sci; 2003 Apr; 86(4):1074-82. PubMed ID: 12741531
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
