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Journal Abstract Search

230 related items for PubMed ID: 10659956

  • 1. Whiteness change during heating and cooling of Mozzarella cheese.
    Metzger LE, Barbano DM, Rudan MA, Kindstedt PS, Guo MR.
    J Dairy Sci; 2000 Jan; 83(1):1-10. PubMed ID: 10659956
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  • 2. Vatless manufacturing of low-moisture part-skim mozzarella cheese from highly concentrated skim milk microfiltration retentates.
    Ardisson-Korat AV, Rizvi SS.
    J Dairy Sci; 2004 Nov; 87(11):3601-13. PubMed ID: 15483143
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  • 3. 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
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  • 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
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  • 7. Effect of milk preacidification on low fat mozzarella cheese: III. Post-melt chewiness and whiteness.
    Metzger LE, Barbano DM, Kindstedt PS.
    J Dairy Sci; 2001 Jun; 84(6):1357-66. PubMed ID: 11417693
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  • 8. Temperature effect on structure-opacity relationships of nonfat mozzarella cheese.
    Pastorino AJ, Dave RI, Oberg CJ, McMahon DJ.
    J Dairy Sci; 2002 Sep; 85(9):2106-13. PubMed ID: 12362441
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  • 12. 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
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  • 13. 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 Nov; 97(1):85-96. PubMed ID: 24239084
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  • 15. Effect of pH and calcium concentration on proteolysis in mozzarella cheese.
    Feeney EP, Guinee TP, Fox PF.
    J Dairy Sci; 2002 Jul; 85(7):1646-54. PubMed ID: 12201514
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  • 19. Factors regulating cheese shreddability.
    Childs JL, Daubert CR, Stefanski L, Foegeding EA.
    J Dairy Sci; 2007 May; 90(5):2163-74. PubMed ID: 17430914
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  • 20. 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
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