202 related articles for article (PubMed ID: 31635321)
21. Vatless manufacturing of low-moisture part-skim mozzarella cheese from highly concentrated skim milk microfiltration retentates.
Ardisson-Korat AV; Rizvi SS
J Dairy Sci; 2004 Nov; 87(11):3601-13. PubMed ID: 15483143
[TBL] [Abstract][Full Text] [Related]
22. Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains.
Renes E; Ladero V; Tornadijo ME; Fresno JM
Food Microbiol; 2019 Apr; 78():1-10. PubMed ID: 30497589
[TBL] [Abstract][Full Text] [Related]
23. Short communication: Compositional characteristics and aromatic profile of caciotta cheese obtained from Friesian cows fed with a dietary supplementation of dried grape pomace.
Ianni A; Innosa D; Martino C; Bennato F; Martino G
J Dairy Sci; 2019 Feb; 102(2):1025-1032. PubMed ID: 30580937
[TBL] [Abstract][Full Text] [Related]
24. Monoliths: special issue in a new package.
Svec F
J Sep Sci; 2013 Aug; 36(16):i-ii. PubMed ID: 23939823
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. Production and characterisation of whey protein hydrolysate having antioxidant activity from cheese whey.
Athira S; Mann B; Saini P; Sharma R; Kumar R; Singh AK
J Sci Food Agric; 2015 Nov; 95(14):2908-15. PubMed ID: 25469498
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese.
Acerbi F; Guillard V; Guillaume C; Gontard N
Food Chem; 2016 Feb; 192():805-12. PubMed ID: 26304414
[TBL] [Abstract][Full Text] [Related]
29. 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]
30. Composition and textural properties of Mozzarella cheese naturally-enriched in polyunsaturated fatty acids.
Caroprese M; Sevi A; Marino R; Santillo A; Tateo A; Albenzio M
J Dairy Res; 2013 Aug; 80(3):276-82. PubMed ID: 23611673
[TBL] [Abstract][Full Text] [Related]
31. A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese.
O'Mahony JA; McSweeney PL; Lucey JA
J Dairy Sci; 2006 Mar; 89(3):892-904. PubMed ID: 16507683
[TBL] [Abstract][Full Text] [Related]
32. Characterization of starter-free Queso Fresco made with sodium-potassium salt blends over 12 weeks of 4°C storage.
Van Hekken DL; Tunick MH; Renye JA; Tomasula PM
J Dairy Sci; 2017 Jul; 100(7):5153-5166. PubMed ID: 28478004
[TBL] [Abstract][Full Text] [Related]
33. Editorial: Special Issue "Liquid Crystals 2020".
Cîrcu V; Manaila-Maximean D; Loiko VA
Molecules; 2023 Apr; 28(8):. PubMed ID: 37110592
[TBL] [Abstract][Full Text] [Related]
34. Effect of zinc fortification on Cheddar cheese quality.
Kahraman O; Ustunol Z
J Dairy Sci; 2012 Jun; 95(6):2840-7. PubMed ID: 22612921
[TBL] [Abstract][Full Text] [Related]
35. The 'art' and 'science' of handcrafting cheese in the United States.
Paxson H
Endeavour; 2011 Jun; 35(2-3):116-24. PubMed ID: 21703689
[TBL] [Abstract][Full Text] [Related]
36. Understanding the differences in cheese-making properties between reverse osmosis and ultrafiltration concentrates.
Lauzin A; Pouliot Y; Britten M
J Dairy Sci; 2020 Jan; 103(1):201-209. PubMed ID: 31677839
[TBL] [Abstract][Full Text] [Related]
37. Effect of varying the salt and fat content in Cheddar cheese on aspects of the performance of a commercial starter culture preparation during ripening.
Yanachkina P; McCarthy C; Guinee T; Wilkinson M
Int J Food Microbiol; 2016 May; 224():7-15. PubMed ID: 26905194
[TBL] [Abstract][Full Text] [Related]
38. Special issue on technology and neuropsychological rehabilitation: Overview and reflections on ways to conduct future studies and support clinical practice.
Bier N; Sablier J; Briand C; Pinard S; Rialle V; Giroux S; Pigot H; Quillion Dupré L; Bauchet J; Monfort E; Bosshardt E; Courbet L
Neuropsychol Rehabil; 2018 Jul; 28(5):864-877. PubMed ID: 29544391
[TBL] [Abstract][Full Text] [Related]
39. Microbiological and chemical characterization of a typical Italian cheese: Robiola di Roccaverano.
Bonetta S; Coïsson JD; Barile D; Bonetta S; Travaglia F; Piana G; Carraro E; Arlorio M
J Agric Food Chem; 2008 Aug; 56(16):7223-30. PubMed ID: 18646764
[TBL] [Abstract][Full Text] [Related]
40. Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties.
Tidona F; Francolino S; Ghiglietti R; Locci F; Brusa G; Alinovi M; Mucchetti G; Giraffa G
Foods; 2020 Jul; 9(7):. PubMed ID: 32674406
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]