121 related articles for article (PubMed ID: 38823859)
41. Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy.
Blazquez C; Downey G; O'Callaghan D; Howard V; Delahunty C; Sheehan E; Everard C; O'Donnell CP
J Dairy Res; 2006 Feb; 73(1):58-69. PubMed ID: 16433962
[TBL] [Abstract][Full Text] [Related]
42. Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese.
Ercan D; Korel F; Yüceer YK; Kınık O
J Dairy Sci; 2011 Sep; 94(9):4300-12. PubMed ID: 21854903
[TBL] [Abstract][Full Text] [Related]
43. [The influence of different phosphates on the flow properties of processed cheeses (author's transl)].
Kirchmeier O; Weiss G; Kiermeier F
Z Lebensm Unters Forsch; 1978 May; 166(4):212-20. PubMed ID: 676526
[TBL] [Abstract][Full Text] [Related]
44. 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]
45. Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins.
Pauter P; Różańska M; Wiza P; Dworczak S; Grobelna N; Sarbak P; Kowalczewski PŁ
Acta Sci Pol Technol Aliment; 2018; 17(3):227-233. PubMed ID: 30269462
[TBL] [Abstract][Full Text] [Related]
46. Determining salt concentrations for equivalent water activity in reduced-sodium cheese by use of a model system.
Grummer J; Schoenfuss TC
J Dairy Sci; 2011 Sep; 94(9):4360-5. PubMed ID: 21854908
[TBL] [Abstract][Full Text] [Related]
47. Effect of different production methods on quality parameters of Hatay Künefe cheese.
Güzeler N; Çay AR; Koboyeva F; Esen MK
J Dairy Res; 2023 May; 90(2):200-204. PubMed ID: 37246551
[TBL] [Abstract][Full Text] [Related]
48. Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese bases.
Brickley CA; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; McSweeney PL; Lucey JA
J Dairy Sci; 2008 Jan; 91(1):39-48. PubMed ID: 18096923
[TBL] [Abstract][Full Text] [Related]
49. Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of "Fresh Cream" Aroma Perception.
Caille C; Boukraâ M; Rannou C; Villière A; Catanéo C; Lethuaut L; Lagadec-Marquez A; Bechaux J; Prost C
Molecules; 2023 Oct; 28(20):. PubMed ID: 37894701
[TBL] [Abstract][Full Text] [Related]
50. Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate.
Hammam ARA; Kapoor R; Metzger LE
J Dairy Sci; 2023 Jan; 106(1):117-131. PubMed ID: 36357208
[TBL] [Abstract][Full Text] [Related]
51. 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]
52. Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese.
Ávila M; Gómez-Torres N; Delgado D; Gaya P; Garde S
Food Res Int; 2017 Oct; 100(Pt 1):595-602. PubMed ID: 28873726
[TBL] [Abstract][Full Text] [Related]
53. The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese.
Tomar O; Akarca G; GÖk V; Çağlar MY
J Food Sci; 2020 Oct; 85(10):3134-3140. PubMed ID: 32870536
[TBL] [Abstract][Full Text] [Related]
54. Chemical, physical, and sensorial characteristics of "Terrincho" ewe cheese: changes during ripening and intravarietal comparison.
Pinho O; Mendes E; Alves MM; Ferreira IM
J Dairy Sci; 2004 Feb; 87(2):249-57. PubMed ID: 14762067
[TBL] [Abstract][Full Text] [Related]
55. Effect of somatic cell count in goat milk on yield, sensory quality, and fatty acid profile of semisoft cheese.
Chen SX; Wang JZ; Van Kessel JS; Ren FZ; Zeng SS
J Dairy Sci; 2010 Apr; 93(4):1345-54. PubMed ID: 20338411
[TBL] [Abstract][Full Text] [Related]
56. Evaluation of salt whey as an ingredient in processed cheese.
Kapoor R; Metzger LE
J Dairy Sci; 2004 May; 87(5):1143-50. PubMed ID: 15290960
[TBL] [Abstract][Full Text] [Related]
57. Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses.
Dugat-Bony E; Bonnarme P; Fraud S; Catellote J; Sarthou AS; Loux V; Rué O; Bel N; Chuzeville S; Helinck S
Food Res Int; 2019 Nov; 125():108643. PubMed ID: 31554056
[TBL] [Abstract][Full Text] [Related]
58. The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese.
Ayyash MM; Sherkat F; Francis P; Williams RP; Shah NP
J Dairy Sci; 2011 Jan; 94(1):37-42. PubMed ID: 21183014
[TBL] [Abstract][Full Text] [Related]
59. 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]
60. Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese.
Hou J; McSweeney PL; Beresford TP; Guinee TP
J Dairy Sci; 2014 Oct; 97(10):5983-99. PubMed ID: 25129501
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]