161 related articles for article (PubMed ID: 29803212)
1. Carrageenan as a functional additive in the production of cheese and cheese-like products.
Błaszak BB; Gozdecka G; Shyichuk A
Acta Sci Pol Technol Aliment; 2018; 17(2):107-116. PubMed ID: 29803212
[TBL] [Abstract][Full Text] [Related]
2. Effect of Carrageenan on Physicochemical and Functional Properties of Low-Fat Colby Cheese.
Wang F; Tong Q; Luo J; Xu Y; Ren F
J Food Sci; 2016 Aug; 81(8):E1949-55. PubMed ID: 27315361
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate.
Hammam ARA; Kapoor R; Metzger LE
J Dairy Sci; 2023 Jan; 106(1):117-131. PubMed ID: 36357208
[TBL] [Abstract][Full Text] [Related]
5. The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese.
Młynek K; Oler A; Zielińska K; Tkaczuk J; Zawadzka W
Acta Sci Pol Technol Aliment; 2018; 17(2):133-140. PubMed ID: 29803215
[TBL] [Abstract][Full Text] [Related]
6. Effect of xylitol on the functional properties of low-fat process cheese.
Kommineni A; Amamcharla J; Metzger LE
J Dairy Sci; 2012 Nov; 95(11):6252-9. PubMed ID: 22939799
[TBL] [Abstract][Full Text] [Related]
7. Effect of carrageenan addition on the rennet-induced gelation of skim milk.
Wang F; Zhang W; Ren F
J Sci Food Agric; 2016 Sep; 96(12):4178-82. PubMed ID: 26763490
[TBL] [Abstract][Full Text] [Related]
8. Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
Govindasamy-Lucey S; Lin T; Jaeggi JJ; Johnson ME; Lucey JA
J Dairy Sci; 2006 Feb; 89(2):454-67. PubMed ID: 16428615
[TBL] [Abstract][Full Text] [Related]
9. Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese.
Guinee TP; Feeney EP; Auty MA; Fox PF
J Dairy Sci; 2002 Jul; 85(7):1655-69. PubMed ID: 12201515
[TBL] [Abstract][Full Text] [Related]
10. Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese.
Johnson ME; Chen CM; Jaeggi JJ
J Dairy Sci; 2001 May; 84(5):1027-33. PubMed ID: 11384028
[TBL] [Abstract][Full Text] [Related]
11. Structure development in a soft cheese curd model during manufacture in relation to its biochemical characteristics.
Boutrou R; Famelart MH; Gaucheron F; Le Graet Y; Gassi JY; Piot M; Leonil J
J Dairy Res; 2002 Nov; 69(4):605-18. PubMed ID: 12463697
[TBL] [Abstract][Full Text] [Related]
12. Impact of curd milling on the chemical, functional, and rheological properties of starter-free Queso Fresco.
Van Hekken DL; Tunick MH; Leggett LN; Tomasula PM
J Dairy Sci; 2012 Oct; 95(10):5527-35. PubMed ID: 22884346
[TBL] [Abstract][Full Text] [Related]
13. Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol.
Ningtyas DW; Bhandari B; Bansal N; Prakash S
J Texture Stud; 2018 Feb; 49(1):11-22. PubMed ID: 28594435
[TBL] [Abstract][Full Text] [Related]
14. Invited review: perspectives on the basis of the rheology and texture properties of cheese.
Lucey JA; Johnson ME; Horne DS
J Dairy Sci; 2003 Sep; 86(9):2725-43. PubMed ID: 14507008
[TBL] [Abstract][Full Text] [Related]
15. Casein peptization, functional properties, and sensory acceptance of processed cheese spreads made with different emulsifying salts.
Cunha CR; Viotto WH
J Food Sci; 2010; 75(1):C113-20. PubMed ID: 20492141
[TBL] [Abstract][Full Text] [Related]
16. Investigating the filled gel model in Cheddar cheese through use of Sephadex beads.
Barden LM; Osborne JA; McMahon DJ; Foegeding EA
J Dairy Sci; 2015 Mar; 98(3):1502-16. PubMed ID: 25597968
[TBL] [Abstract][Full Text] [Related]
17. Effects of pH on the textural properties and meltability of pasteurized process cheese made with different types of emulsifying salts.
Lu Y; Shirashoji N; Lucey JA
J Food Sci; 2008 Oct; 73(8):E363-9. PubMed ID: 19019107
[TBL] [Abstract][Full Text] [Related]
18. Rheology, microstructure, and functionality of low-fat Iranian white cheese made with different concentrations of rennet.
Madadlou A; Khosroshahi A; Mousavi ME
J Dairy Sci; 2005 Sep; 88(9):3052-62. PubMed ID: 16107393
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]
