These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

163 related articles for article (PubMed ID: 33131812)

  • 41. 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]  

  • 42. Goat cheese yield and recovery of fat, protein, and total solids in curd are affected by milk coagulation properties.
    Vacca GM; Stocco G; Dettori ML; Bittante G; Pazzola M
    J Dairy Sci; 2020 Feb; 103(2):1352-1365. PubMed ID: 31837798
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks.
    Malacarne M; Summer A; Fossa E; Formaggioni P; Franceschi P; Pecorari M; Mariani P
    J Dairy Res; 2006 May; 73(2):171-7. PubMed ID: 16476179
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Factors affecting the retention of rennet in cheese curd.
    Bansal N; Fox PF; McSweeney PL
    J Agric Food Chem; 2007 Oct; 55(22):9219-25. PubMed ID: 17914877
    [TBL] [Abstract][Full Text] [Related]  

  • 45. 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]  

  • 46. Survival of Escherichia coli, strain W, during the manufacture of cottage cheese.
    Vecchionacce RA; Bassette R; Metha RS
    J Dairy Sci; 1978 Dec; 61(12):1704-8. PubMed ID: 370165
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking.
    Fagan CC; Castillo M; Payne FA; O'Donnell CP; Leedy M; O'Callaghan DJ
    J Agric Food Chem; 2007 Oct; 55(22):8836-44. PubMed ID: 17854151
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Effect of high pressure pre-treatment on raw ewes' milk and on subsequently produced cheese throughout ripening.
    Inácio RS; Pinto CA; Saraiva JA; Gomes AM
    J Sci Food Agric; 2021 Jul; 101(9):3975-3980. PubMed ID: 33336437
    [TBL] [Abstract][Full Text] [Related]  

  • 49. High-pressure homogenization of raw and pasteurized milk modifies the yield, composition, and texture of queso fresco cheese.
    Escobar D; Clark S; Ganesan V; Repiso L; Waller J; Harte F
    J Dairy Sci; 2011 Mar; 94(3):1201-10. PubMed ID: 21338786
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition, and quality.
    Bland JH; Grandison AS; Fagan CC
    J Dairy Sci; 2015 Jan; 98(1):1-8. PubMed ID: 25465548
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis.
    Everard CD; O'Callaghan DJ; Fagan CC; O'Donnell CP; Castillo M; Payne FA
    J Dairy Sci; 2007 Jul; 90(7):3162-70. PubMed ID: 17582098
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Phenotypic and genetic relationships between indicators of the mammary gland health status and milk composition, coagulation, and curd firming in dairy sheep.
    Pazzola M; Cipolat-Gotet C; Bittante G; Cecchinato A; Dettori ML; Vacca GM
    J Dairy Sci; 2018 Apr; 101(4):3164-3175. PubMed ID: 29428761
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Real-time evaluation of individual cow milk for higher cheese-milk quality with increased cheese yield.
    Katz G; Merin U; Bezman D; Lavie S; Lemberskiy-Kuzin L; Leitner G
    J Dairy Sci; 2016 Jun; 99(6):4178-4187. PubMed ID: 27016823
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological properties.
    Perreault V; Rémillard N; Chabot D; Morin P; Pouliot Y; Britten M
    J Dairy Sci; 2017 Jul; 100(7):5139-5152. PubMed ID: 28456400
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci.
    Dabour N; Kheadr E; Benhamou N; Fliss I; LaPointe G
    J Dairy Sci; 2006 Jan; 89(1):95-110. PubMed ID: 16357272
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Technical note: Repeatability and reproducibility of curd yield and composition in a miniaturized coagulation model.
    Niero G; Goi A; Vigolo V; Saugo M; Franzoi M; Cassandro M; Penasa M; De Marchi M
    J Dairy Sci; 2020 Dec; 103(12):11100-11105. PubMed ID: 33222849
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk.
    Alonso R; Picon A; Gaya P; Nuñez M
    J Dairy Res; 2013 Feb; 80(1):51-7. PubMed ID: 23253470
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Coagulation process in Manchega sheep milk from Spain: A path analysis approach.
    Figueroa Sánchez A; Perea Muñoz J; Caballero-Villalobos J; Arias Sánchez R; Garzón A; Angón Sánchez de Pedro E
    J Dairy Sci; 2021 Jul; 104(7):7544-7554. PubMed ID: 33814148
    [TBL] [Abstract][Full Text] [Related]  

  • 59. 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]  

  • 60. Starch addition in renneted milk gels: partitioning between curd and whey and effect on curd syneresis and gel microstructure.
    Brown KM; McManus WR; McMahon DJ
    J Dairy Sci; 2012 Dec; 95(12):6871-81. PubMed ID: 23040026
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.