791 related articles for article (PubMed ID: 26277316)
1. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese.
Ozturk M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
J Dairy Sci; 2015 Oct; 98(10):6713-26. PubMed ID: 26277316
[TBL] [Abstract][Full Text] [Related]
2. Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage.
Ozturk M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
J Dairy Sci; 2018 Aug; 101(8):6853-6865. PubMed ID: 29753472
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese.
Moynihan AC; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA; McSweeney PL
J Dairy Sci; 2014; 97(1):85-96. PubMed ID: 24239084
[TBL] [Abstract][Full Text] [Related]
5. Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese.
Ibáñez RA; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; McSweeney PLH; Lucey JA
J Dairy Sci; 2021 Aug; 104(8):8467-8478. PubMed ID: 34001358
[TBL] [Abstract][Full Text] [Related]
6. Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
Govindasamy-Lucey S; Lin T; Jaeggi JJ; Martinelli CJ; Johnson ME; Lucey JA
J Dairy Sci; 2007 Jun; 90(6):2675-88. PubMed ID: 17517707
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques.
Ibáñez RA; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; McSweeney PLH; Lucey JA
J Dairy Sci; 2020 Feb; 103(2):1175-1192. PubMed ID: 31864749
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture.
Agrawal P; Hassan AN
J Dairy Res; 2008 May; 75(2):182-8. PubMed ID: 18474135
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Health stimulating properties of the most popular soft cheese in Egypt Kariesh made using skimmed milk UF-retentate and probiotics.
Fayed AE; Farahat AM; Metwally AE; Emam MS
Acta Sci Pol Technol Aliment; 2014; 13(4):359-373. PubMed ID: 28067478
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese.
Moynihan AC; Govindasamy-Lucey S; Molitor M; Jaeggi JJ; Johnson ME; McSweeney PLH; Lucey JA
J Dairy Sci; 2016 Oct; 99(10):7791-7802. PubMed ID: 27448857
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir.
Gumus P; Hayaloglu AA
J Dairy Sci; 2019 Jul; 102(7):5945-5956. PubMed ID: 31079909
[TBL] [Abstract][Full Text] [Related]
19. Fate of Staphylococcus aureus in cheese treated by ultrahigh pressure homogenization and high hydrostatic pressure.
López-Pedemonte T; Brinez WJ; Roig-Sagués AX; Guamis B
J Dairy Sci; 2006 Dec; 89(12):4536-44. PubMed ID: 17106084
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]