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.
164 related articles for article (PubMed ID: 34222297)
1. Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness. Mbye M; Mohamed H; Ramachandran T; Hamed F; AlHammadi A; Kamleh R; Kamal-Eldin A Front Nutr; 2021; 8():642846. PubMed ID: 34222297 [TBL] [Abstract][Full Text] [Related]
2. The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses. Mbye M; Mohamed H; Raziq A; Kamal-Eldin A Sci Rep; 2021 Jun; 11(1):13573. PubMed ID: 34193923 [TBL] [Abstract][Full Text] [Related]
4. The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions. Mbye M; Ayyash M; Abu-Jdayil B; Kamal-Eldin A Front Nutr; 2022; 9():868320. PubMed ID: 35520282 [TBL] [Abstract][Full Text] [Related]
5. Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties. Abdalla A; Abu-Jdayil B; Alsereidi H; Hamed F; Kamal-Eldin A; Huppertz T; Ayyash M J Dairy Sci; 2022 Nov; 105(11):8734-8749. PubMed ID: 36175220 [TBL] [Abstract][Full Text] [Related]
6. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese. Moynihan AC; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA; McSweeney PL J Dairy Sci; 2014; 97(1):85-96. PubMed ID: 24239084 [TBL] [Abstract][Full Text] [Related]
7. Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage. Ozturk M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA J Dairy Sci; 2018 Aug; 101(8):6853-6865. PubMed ID: 29753472 [TBL] [Abstract][Full Text] [Related]
8. Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir. Gumus P; Hayaloglu AA J Dairy Sci; 2019 Jul; 102(7):5945-5956. PubMed ID: 31079909 [TBL] [Abstract][Full Text] [Related]
9. Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese. Sulejmani E; Hayaloglu AA; Rafajlovska V J Dairy Sci; 2014 Mar; 97(3):1210-24. PubMed ID: 24377800 [TBL] [Abstract][Full Text] [Related]
10. Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheese. Paludetti LF; O'Callaghan TF; Sheehan JJ; Gleeson D; Kelly AL J Dairy Sci; 2020 Sep; 103(9):7865-7878. PubMed ID: 32600766 [TBL] [Abstract][Full Text] [Related]
11. Properties of low-fat Cheddar cheese prepared from bovine-camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds. Ali AH; Abu-Jdayil B; Bamigbade G; Kamal-Eldin A; Hamed F; Huppertz T; Liu SQ; Ayyash M J Dairy Sci; 2024 May; 107(5):2706-2720. PubMed ID: 38056563 [TBL] [Abstract][Full Text] [Related]
12. The effects of camel milk powder on the stability and quality properties of processed cheese sauce. Desouky MM; Salama HH; El-Sayed SM Acta Sci Pol Technol Aliment; 2019; 18(4):349-359. PubMed ID: 31930787 [TBL] [Abstract][Full Text] [Related]
13. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese. Ozturk M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA J Dairy Sci; 2015 Oct; 98(10):6713-26. PubMed ID: 26277316 [TBL] [Abstract][Full Text] [Related]
15. Psychrotrophs in raw milk: effect on texture, proteolysis index, and sensory evaluation of smoked provolone cheese. Gasparini GBFB; Amorim FR; de Souza Correa S; Bruzaroski SR; Fagnani R; de Souza CHB; DamiĆ£o BCM; de Santana EHW J Sci Food Agric; 2020 Jun; 100(8):3291-3296. PubMed ID: 32048297 [TBL] [Abstract][Full Text] [Related]
16. 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]
17. Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content. Reale E; Govindasamy-Lucey S; Lu Y; Johnson ME; Jaeggi JJ; Molitor M; Lucey JA J Dairy Sci; 2022 Nov; 105(12):9367-9386. PubMed ID: 36241439 [TBL] [Abstract][Full Text] [Related]
18. Compositional and biochemical changes during cold storage of starter-free fresh cheeses made from ultra-high-pressure homogenised milk. Zamora A; Juan B; Trujillo AJ Food Chem; 2015 Jun; 176():433-40. PubMed ID: 25624253 [TBL] [Abstract][Full Text] [Related]
19. Specific effect of high-pressure treatment of milk on cheese proteolysis. Buffa M; Guamis B; Trujillo AJ J Dairy Res; 2005 Nov; 72(4):385-92. PubMed ID: 16223452 [TBL] [Abstract][Full Text] [Related]
20. Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese. Reale E; Govindasamy-Lucey S; Johnson ME; Jaeggi JJ; Molitor M; Lu Y; Lucey JA J Dairy Sci; 2020 Nov; 103(11):9906-9922. PubMed ID: 32921459 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]