280 related articles for article (PubMed ID: 31563318)
1. Production of cheese from donkey milk as influenced by addition of transglutaminase.
D'Alessandro AG; Martemucci G; Loizzo P; Faccia M
J Dairy Sci; 2019 Dec; 102(12):10867-10876. PubMed ID: 31563318
[TBL] [Abstract][Full Text] [Related]
2. Effects of microbial transglutaminase levels on donkey cheese production.
D'Alessandro AG; Martemucci G; Faccia M
J Dairy Res; 2021 Aug; 88(3):351-356. PubMed ID: 34378502
[TBL] [Abstract][Full Text] [Related]
3. Technological attempts at producing cheese from donkey milk.
Faccia M; Gambacorta G; Martemucci G; Natrella G; D'Alessandro AG
J Dairy Res; 2018 Aug; 85(3):327-330. PubMed ID: 29923468
[TBL] [Abstract][Full Text] [Related]
4. Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties.
Domagała J; Najgebauer-Lejko D; Wieteska-Śliwa I; Sady M; Wszołek M; Bonczar G; Filipczak-Fiutak M
J Sci Food Agric; 2016 Aug; 96(10):3500-7. PubMed ID: 26585165
[TBL] [Abstract][Full Text] [Related]
5. Effect of goat milk composition on cheesemaking traits and daily cheese production.
Pazzola M; Stocco G; Dettori ML; Bittante G; Vacca GM
J Dairy Sci; 2019 May; 102(5):3947-3955. PubMed ID: 30827544
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process.
Cipolat-Gotet C; Cecchinato A; De Marchi M; Bittante G
J Dairy Sci; 2013; 96(12):7952-65. PubMed ID: 24094531
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Using recombinant camel chymosin to make white soft cheese from camel milk.
Al-Zoreky NS; Almathen FS
Food Chem; 2021 Feb; 337():127994. PubMed ID: 32919273
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review.
Taghi Gharibzahedi SM; Koubaa M; Barba FJ; Greiner R; George S; Roohinejad S
Int J Biol Macromol; 2018 Feb; 107(Pt B):2364-2374. PubMed ID: 29055708
[TBL] [Abstract][Full Text] [Related]
13. Microwave-assisted cross-linking of milk proteins induced by microbial transglutaminase.
Chen CC; Hsieh JF
Sci Rep; 2016 Dec; 6():39040. PubMed ID: 27966639
[TBL] [Abstract][Full Text] [Related]
14. Genetic parameters of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process.
Bittante G; Cipolat-Gotet C; Cecchinato A
J Dairy Sci; 2013; 96(12):7966-79. PubMed ID: 24094539
[TBL] [Abstract][Full Text] [Related]
15. Proteomic profiling of microbial transglutaminase-induced polymerization of milk proteins.
Hsieh JF; Pan PH
J Dairy Sci; 2012 Feb; 95(2):580-9. PubMed ID: 22281322
[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. The inhibitory roles of native whey protein on the rennet gelation of bovine milk.
Gamlath CJ; Leong TSH; Ashokkumar M; Martin GJO
Food Chem; 2018 Apr; 244():36-43. PubMed ID: 29120794
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach.
Petrella G; Pati S; Gagliardi R; Rizzuti A; Mastrorilli P; la Gatta B; Di Luccia A
J Dairy Sci; 2015 Nov; 98(11):7560-72. PubMed ID: 26364106
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
