134 related articles for article (PubMed ID: 38355789)
1. Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage.
Liu T; Wu J; Aziz T; Xue R; Khowdiary MM; Yang Z
Sci Rep; 2024 Feb; 14(1):3714. PubMed ID: 38355789
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Effect of proteolysis and calcium equilibrium on functional properties of natural cheddar cheese during ripening and the resultant processed cheese.
Wang F; Zhang X; Luo J; Guo H; Zeng SS; Ren F
J Food Sci; 2011 Apr; 76(3):E248-53. PubMed ID: 21535824
[TBL] [Abstract][Full Text] [Related]
4. Effect of curd washing level on proteolysis and functionality of low-moisture mozzarella cheese made with galactose-fermenting culture.
Osaili TM; Ayyash MM; Al-Nabulsi AA; Shaker RR; Shah NP
J Food Sci; 2010 Jun; 75(5):C406-12. PubMed ID: 20629860
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese.
Alinovi M; Wiking L; Corredig M; Mucchetti G
J Dairy Sci; 2020 Sep; 103(9):7775-7790. PubMed ID: 32684456
[TBL] [Abstract][Full Text] [Related]
7. Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification.
Dave RI; McMahon DJ; Oberg CJ; Broadbent JR
J Dairy Sci; 2003 Jan; 86(1):114-26. PubMed ID: 12613855
[TBL] [Abstract][Full Text] [Related]
8. Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments.
Riebel B; Govindasamy-Lucey S; Jaeggi JJ; Lucey JA
J Dairy Sci; 2024 Jan; 107(1):74-90. PubMed ID: 37709025
[TBL] [Abstract][Full Text] [Related]
9. Improving the yield of Mozzarella cheese by phospholipase treatment of milk.
Lilbaek HM; Broe ML; Høier E; Fatum TM; Ipsen R; Sørensen NK
J Dairy Sci; 2006 Nov; 89(11):4114-25. PubMed ID: 17032998
[TBL] [Abstract][Full Text] [Related]
10. The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom.
Brickley CA; Auty MA; Piraino P; McSweeney PL
J Food Sci; 2007 Nov; 72(9):C483-90. PubMed ID: 18034708
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period.
To CM; Vermeir L; Kerkaert B; Van Gaver D; Van der Meeren P; Guinee TP
J Dairy Sci; 2020 Dec; 103(12):11163-11177. PubMed ID: 33069416
[TBL] [Abstract][Full Text] [Related]
13. Low-fat mozzarella as influenced by microbial exopolysaccharides, preacidification, and whey protein concentrate.
Zisu B; Shah NP
J Dairy Sci; 2005 Jun; 88(6):1973-85. PubMed ID: 15905427
[TBL] [Abstract][Full Text] [Related]
14. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: composition and proteolysis.
Awad S; Hassan AN; Halaweish F
J Dairy Sci; 2005 Dec; 88(12):4195-203. PubMed ID: 16291610
[TBL] [Abstract][Full Text] [Related]
15. Effect of heat treatments on the meltability of cheeses.
Kuo MI; Wang YC; Gunasekaran S; Olson NF
J Dairy Sci; 2001 Sep; 84(9):1937-43. PubMed ID: 11573771
[TBL] [Abstract][Full Text] [Related]
16. Effect of frozen storage on physical properties of pasta filata and nonpasta filata Mozzarella cheeses.
Kuo MI; Gunasekaran S
J Dairy Sci; 2003 Apr; 86(4):1108-17. PubMed ID: 12741534
[TBL] [Abstract][Full Text] [Related]
17. Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses.
Nguyen HTH; Ong L; Lopez C; Kentish SE; Gras SL
Food Res Int; 2017 Dec; 102():458-467. PubMed ID: 29195973
[TBL] [Abstract][Full Text] [Related]
18. Effect of manufacturing factors, composition, and proteolysis on the functional characteristics of mozzarella cheese.
Kindstedt PS
Crit Rev Food Sci Nutr; 1993; 33(2):167-87. PubMed ID: 8476513
[TBL] [Abstract][Full Text] [Related]
19. Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking.
Gulzar N; Sameen A; Muhammad Aadil R; Sahar A; Rafiq S; Huma N; Nadeem M; Arshad R; Muqadas Saleem I
Foods; 2020 Feb; 9(2):. PubMed ID: 32092858
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
