772 related articles for article (PubMed ID: 27592435)
1. Evaluation of whey, milk, and delactosed permeates as salt substitutes.
Smith ST; Metzger L; Drake MA
J Dairy Sci; 2016 Nov; 99(11):8687-8698. PubMed ID: 27592435
[TBL] [Abstract][Full Text] [Related]
2. The role of sodium in the salty taste of permeate.
Frankowski KM; Miracle RE; Drake MA
J Dairy Sci; 2014 Sep; 97(9):5356-70. PubMed ID: 25022679
[TBL] [Abstract][Full Text] [Related]
3. Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources.
Smith TJ; Foegeding EA; Drake MA
J Food Sci; 2016 Apr; 81(4):C849-57. PubMed ID: 26910294
[TBL] [Abstract][Full Text] [Related]
4. Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys.
Smith S; Smith TJ; Drake MA
J Dairy Sci; 2016 May; 99(5):3434-3444. PubMed ID: 26947298
[TBL] [Abstract][Full Text] [Related]
5. Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurt.
Wherry B; Barbano DM; Drake MA
J Dairy Sci; 2019 Oct; 102(10):8768-8784. PubMed ID: 31351721
[TBL] [Abstract][Full Text] [Related]
6. Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.
Liaw IW; Evan Miracle R; Jervis SM; Listiyani MA; Drake MA
J Food Sci; 2011 Oct; 76(8):C1188-94. PubMed ID: 22417583
[TBL] [Abstract][Full Text] [Related]
7. Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.
Ganesan B; Brown K; Irish DA; Brothersen C; McMahon DJ
J Dairy Sci; 2014; 97(4):1970-82. PubMed ID: 24485677
[TBL] [Abstract][Full Text] [Related]
8. Salty taste in dairy foods: can we reduce the salt?
Drake SL; Lopetcharat K; Drake MA
J Dairy Sci; 2011 Feb; 94(2):636-45. PubMed ID: 21257032
[TBL] [Abstract][Full Text] [Related]
9. Concentration of furfuryl alcohol in fluid milk, dried dairy ingredients, and cultured dairy products.
Wherry BM; Jo Y; Drake MA
J Dairy Sci; 2019 May; 102(5):3868-3878. PubMed ID: 30827565
[TBL] [Abstract][Full Text] [Related]
10. The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.
Liaw IW; Eshpari H; Tong PS; Drake MA
J Food Sci; 2010 Aug; 75(6):C559-69. PubMed ID: 20722911
[TBL] [Abstract][Full Text] [Related]
11. Sensory and chemical properties of Gouda cheese.
Jo Y; Benoist DM; Ameerally A; Drake MA
J Dairy Sci; 2018 Mar; 101(3):1967-1989. PubMed ID: 29274971
[TBL] [Abstract][Full Text] [Related]
12. Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder.
Jervis MG; Smith TJ; Drake MA
J Dairy Sci; 2015 Apr; 98(4):2294-302. PubMed ID: 25660741
[TBL] [Abstract][Full Text] [Related]
13. Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.
Di Cagno R; De Pasquale I; De Angelis M; Buchin S; Rizzello CG; Gobbetti M
J Dairy Sci; 2014; 97(1):72-84. PubMed ID: 24183686
[TBL] [Abstract][Full Text] [Related]
14. Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates.
Evans J; Zulewska J; Newbold M; Drake MA; Barbano DM
J Dairy Sci; 2009 Oct; 92(10):4773-91. PubMed ID: 19762792
[TBL] [Abstract][Full Text] [Related]
15. From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture.
Bergamaschi M; Bittante G
J Dairy Sci; 2018 May; 101(5):3918-3934. PubMed ID: 29454692
[TBL] [Abstract][Full Text] [Related]
16. Mapping differences in consumer perception of sharp cheddar cheese in the United States.
Drake SL; Lopetcharat K; Clark S; Kwak HS; Lee SY; Drake MA
J Food Sci; 2009 Aug; 74(6):S276-85. PubMed ID: 19723234
[TBL] [Abstract][Full Text] [Related]
17. Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue.
Lipkowitz JB; Ross CF; Diako C; Smith DM
J Dairy Sci; 2018 Mar; 101(3):1990-2004. PubMed ID: 29331463
[TBL] [Abstract][Full Text] [Related]
18. Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate.
Campbell RE; Adams MC; Drake M; Barbano DM
J Dairy Sci; 2013 Mar; 96(3):1387-400. PubMed ID: 23295111
[TBL] [Abstract][Full Text] [Related]
19. Alternative bleaching methods for Cheddar cheese whey.
Kang EJ; Smith TJ; Drake MA
J Food Sci; 2012 Jul; 77(7):C818-23. PubMed ID: 22757703
[TBL] [Abstract][Full Text] [Related]
20. Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates.
Evans J; Zulewska J; Newbold M; Drake MA; Barbano DM
J Dairy Sci; 2010 May; 93(5):1824-43. PubMed ID: 20412896
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]