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.
22. Process for calcium retention during skim milk ultrafiltration. Vyas HK; Tong PS J Dairy Sci; 2003 Sep; 86(9):2761-6. PubMed ID: 14507011 [TBL] [Abstract][Full Text] [Related]
23. Production of ultrafiltered skim milk retentate powder. 1. Composition and physical properties. el-Samragy YA; Hansen CL; McMahon DJ J Dairy Sci; 1993 Feb; 76(2):388-92. PubMed ID: 8445091 [TBL] [Abstract][Full Text] [Related]
24. Evaluation of lactic acid Streptococci for the preparation of frozen concentrated starter cultures. Jakubowska J; Libudzisz Z; Piakiewicz A Acta Microbiol Pol; 1980; 29(2):135-44. PubMed ID: 6158835 [TBL] [Abstract][Full Text] [Related]
25. Dromedary milk lactic acid fermentation: microbiological and rheological characteristics. Attia H; Kherouatou N; Dhouib A J Ind Microbiol Biotechnol; 2001 May; 26(5):263-70. PubMed ID: 11494100 [TBL] [Abstract][Full Text] [Related]
26. Comparative Growth Behaviour and Biofunctionality of Lactic Acid Bacteria During Fermentation of Soy Milk and Bovine Milk. Hati S; Patel N; Mandal S Probiotics Antimicrob Proteins; 2018 Jun; 10(2):277-283. PubMed ID: 28455690 [TBL] [Abstract][Full Text] [Related]
27. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese. Agarwal S; Sharma K; Swanson BG; Yüksel GU; Clark S J Dairy Sci; 2006 May; 89(5):1452-66. PubMed ID: 16606716 [TBL] [Abstract][Full Text] [Related]
28. Manufacture of modified milk protein concentrate utilizing injection of carbon dioxide. Marella C; Salunke P; Biswas AC; Kommineni A; Metzger LE J Dairy Sci; 2015 Jun; 98(6):3577-89. PubMed ID: 25828657 [TBL] [Abstract][Full Text] [Related]
29. Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese. Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Wang T; Lucey JA J Dairy Sci; 2007 Oct; 90(10):4552-68. PubMed ID: 17881676 [TBL] [Abstract][Full Text] [Related]
30. Microbial dynamics of co- and separately entrapped mixed cultures of mesophilic lactic acid bacteria during the continuous prefermentation of milk. Sodini I; Boquien CY; Corrieu G; Lacroix C Enzyme Microb Technol; 1997 Apr; 20(5):381-8. PubMed ID: 9084207 [TBL] [Abstract][Full Text] [Related]
32. Interaction between Lactococcus lactis and Lactococcus raffinolactis during growth in milk: development of a new starter culture. Kimoto-Nira H; Aoki R; Mizumachi K; Sasaki K; Naito H; Sawada T; Suzuki C J Dairy Sci; 2012 Apr; 95(4):2176-85. PubMed ID: 22459863 [TBL] [Abstract][Full Text] [Related]
33. Influence of extracellular pH on growth, viability, cell size, acidification activity, and intracellular pH of Lactococcus lactis in batch fermentations. Hansen G; Johansen CL; Marten G; Wilmes J; Jespersen L; Arneborg N Appl Microbiol Biotechnol; 2016 Jul; 100(13):5965-76. PubMed ID: 27020293 [TBL] [Abstract][Full Text] [Related]
34. Growth of Listeria monocytogenes at 4, 32, and 40°C in Skim Milk and in Retentate and Permeate from Ultrafiltered Skim Milk. El-Gazzar FE; Bohner HF; Marth EH J Food Prot; 1991 May; 54(5):338-342. PubMed ID: 31051557 [TBL] [Abstract][Full Text] [Related]
35. Acid induced gelation behavior of skim milk concentrated by membrane filtration. Li Y; Corredig M J Texture Stud; 2020 Feb; 51(1):101-110. PubMed ID: 31654583 [TBL] [Abstract][Full Text] [Related]
36. Altering renneting pH changes microstructure, cell distribution, and lysis of Lactococcus lactis AM2 in cheese made from ultrafiltered milk. Hannon JA; Lopez C; Madec MN; Lortal S J Dairy Sci; 2006 Mar; 89(3):812-23. PubMed ID: 16507673 [TBL] [Abstract][Full Text] [Related]
37. Occurence of lactose-negative mutants in chemostat cultures of lactic streptococci. McDonald IJ Can J Microbiol; 1975 Mar; 21(3):245-51. PubMed ID: 234782 [TBL] [Abstract][Full Text] [Related]
38. Thermal Inactivation of Staphylococcus aureus in Retentates from Ultrafiltered Milk. Kornacki JL; Marth EH J Food Prot; 1989 Sep; 52(9):631-637. PubMed ID: 31003286 [TBL] [Abstract][Full Text] [Related]
39. Cheese pH, protein concentration, and formation of calcium lactate crystals. Agarwal S; Powers JR; Swanson BG; Chen S; Clark S J Dairy Sci; 2006 Nov; 89(11):4144-55. PubMed ID: 17033000 [TBL] [Abstract][Full Text] [Related]
40. Growth and Death of Selected Microorganisms in Ultrafiltered Milk. Haggerty P; Potter NN J Food Prot; 1986 Mar; 49(3):233-235. PubMed ID: 30959720 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]