295 related articles for article (PubMed ID: 23040026)
1. Starch addition in renneted milk gels: partitioning between curd and whey and effect on curd syneresis and gel microstructure.
Brown KM; McManus WR; McMahon DJ
J Dairy Sci; 2012 Dec; 95(12):6871-81. PubMed ID: 23040026
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture.
Everard CD; O'Callaghan DJ; Mateo MJ; O'Donnell CP; Castillo M; Payne FA
J Dairy Sci; 2008 Jul; 91(7):2575-82. PubMed ID: 18565915
[TBL] [Abstract][Full Text] [Related]
4. Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality.
Govindasamy-Lucey S; Jaeggi JJ; Martinelli C; Johnson ME; Lucey JA
J Dairy Sci; 2011 Jun; 94(6):2719-30. PubMed ID: 21605741
[TBL] [Abstract][Full Text] [Related]
5. Improving the yield of Mozzarella cheese by phospholipase treatment of milk.
Lilbaek HM; Broe ML; Høier E; Fatum TM; Ipsen R; Sørensen NK
J Dairy Sci; 2006 Nov; 89(11):4114-25. PubMed ID: 17032998
[TBL] [Abstract][Full Text] [Related]
6. Casein retention in curd and loss of casein into whey at chymosin-induced coagulation of milk.
Hallén E; Lundén A; Allmere T; Andrén A
J Dairy Res; 2010 Feb; 77(1):71-6. PubMed ID: 19939322
[TBL] [Abstract][Full Text] [Related]
7. Effects of ultra-high pressure homogenization on the cheese-making properties of milk.
Zamora A; Ferragut V; Jaramillo PD; Guamis B; Trujillo AJ
J Dairy Sci; 2007 Jan; 90(1):13-23. PubMed ID: 17183071
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. A novel technique for differentiation of proteins in the development of acid gel structure from control and heat treated milk using confocal scanning laser microscopy.
Dubert-Ferrandon A; Niranjan K; Grandison AS
J Dairy Res; 2006 Nov; 73(4):423-30. PubMed ID: 16834815
[TBL] [Abstract][Full Text] [Related]
10. The 9-MilCA method as a rapid, partly automated protocol for simultaneously recording milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss.
Cipolat-Gotet C; Cecchinato A; Stocco G; Bittante G
J Dairy Sci; 2016 Feb; 99(2):1065-1082. PubMed ID: 26709175
[TBL] [Abstract][Full Text] [Related]
11. Effect of beta-lactoglobulin A and B whey protein variants on the rennet-induced gelation of skim milk gels in a model reconstituted skim milk system.
Meza-Nieto MA; Vallejo-Cordoba B; González-Córdova AF; Félix L; Goycoolea FM
J Dairy Sci; 2007 Feb; 90(2):582-93. PubMed ID: 17235134
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effect of insoluble calcium concentration on rennet coagulation properties of milk.
Choi J; Horne DS; Lucey JA
J Dairy Sci; 2007 Jun; 90(6):2612-23. PubMed ID: 17517701
[TBL] [Abstract][Full Text] [Related]
14. Effect of β-lactoglobulin A and B whey protein variants on cheese yield potential of a model milk system.
Meza-Nieto MA; González-Córdova AF; Piloni-Martini J; Vallejo-Cordoba B
J Dairy Sci; 2013; 96(11):6777-6781. PubMed ID: 24011942
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Effect of temperature and salt concentration on rheological behavior of whey protein isolate-starch mixed dispersions.
Ravindra P; Chan ES; Reddy KU
Int J Food Sci Nutr; 2007 Nov; 58(7):542-7. PubMed ID: 17852467
[TBL] [Abstract][Full Text] [Related]
17. Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis.
Everard CD; O'Callaghan DJ; Fagan CC; O'Donnell CP; Castillo M; Payne FA
J Dairy Sci; 2007 Jul; 90(7):3162-70. PubMed ID: 17582098
[TBL] [Abstract][Full Text] [Related]
18. Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk.
Gaygadzhiev Z; Hill A; Corredig M
J Dairy Res; 2009 Aug; 76(3):349-55. PubMed ID: 19519978
[TBL] [Abstract][Full Text] [Related]
19. Effects of milk composition, stir-out time, and pressing duration on curd moisture and yield.
Everard CD; O'Callaghan DJ; Mateo MJ; Castillo M; Payne FA; O'Donnell CP
J Dairy Sci; 2011 Jun; 94(6):2673-9. PubMed ID: 21605736
[TBL] [Abstract][Full Text] [Related]
20. Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology.
Fagan CC; Castillo M; Payne FA; O'Donnell CP; O'Callaghan DJ
J Dairy Sci; 2007 Oct; 90(10):4499-512. PubMed ID: 17881671
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]