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Journal Abstract Search

227 related items for PubMed ID: 12703605

  • 1. The effect of homogenization and milk fat fractions on the functionality of Mozzarella cheese.
    Rowney MK, Hickey MW, Roupas P, Everett DW.
    J Dairy Sci; 2003 Mar; 86(3):712-8. PubMed ID: 12703605
    [Abstract] [Full Text] [Related]

  • 2. Effect of homogenization on the properties and microstructure of Mozzarella cheese from buffalo milk.
    Abd El-Gawad MA, Ahmed NS, El-Abd MM, Abd El-Rafee S.
    Acta Sci Pol Technol Aliment; 2012 Apr 02; 11(2):121-35. PubMed ID: 22493155
    [Abstract] [Full Text] [Related]

  • 3. The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions.
    O'Mahony JA, Auty MA, McSweeney PL.
    J Dairy Res; 2005 Aug 02; 72(3):338-48. PubMed ID: 16174366
    [Abstract] [Full Text] [Related]

  • 4. 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 02; 84(6):1357-66. PubMed ID: 11417693
    [Abstract] [Full Text] [Related]

  • 5. Effect of milk preacidification on low fat mozzarella cheese: II. Chemical and functional properties during storage.
    Metzger LE, Barbano DM, Kindstedt PS, Guo MR.
    J Dairy Sci; 2001 Jun 02; 84(6):1348-56. PubMed ID: 11417692
    [Abstract] [Full Text] [Related]

  • 6. Reduction of salt (NaCl) losses during the manufacture of cheddar cheese.
    Nair SS, Mistry VV, Nauth KR.
    J Dairy Sci; 2004 Sep 02; 87(9):2831-8. PubMed ID: 15375041
    [Abstract] [Full Text] [Related]

  • 7. Composition, yield, and functionality of reduced-fat Oaxaca cheese: effects of using skim milk or a dry milk protein concentrate.
    Caro I, Soto S, Franco MJ, Meza-Nieto M, Alfaro-Rodríguez RH, Mateo J.
    J Dairy Sci; 2011 Feb 02; 94(2):580-8. PubMed ID: 21257027
    [Abstract] [Full Text] [Related]

  • 8. Understanding the role of calcium in functionality of part skim Mozzarella cheese.
    Joshi NS, Muthukumarappan K, Dave RI.
    J Dairy Sci; 2003 Jun 02; 86(6):1918-26. PubMed ID: 12836925
    [Abstract] [Full Text] [Related]

  • 9. Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk.
    Ye A, Anema SG, Singh H.
    J Dairy Res; 2008 Aug 02; 75(3):347-53. PubMed ID: 18620615
    [Abstract] [Full Text] [Related]

  • 10. Transmission electron microscopy of mozzarella cheeses made from microfluidized milk.
    Tunick MH, Van Hekken DL, Cooke PH, Malin EL.
    J Agric Food Chem; 2002 Jan 02; 50(1):99-103. PubMed ID: 11754550
    [Abstract] [Full Text] [Related]

  • 11. The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy.
    Ong L, Dagastine RR, Kentish SE, Gras SL.
    J Food Sci; 2010 Apr 02; 75(3):E135-45. PubMed ID: 20492286
    [Abstract] [Full Text] [Related]

  • 12. Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
    Govindasamy-Lucey S, Lin T, Jaeggi JJ, Martinelli CJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2007 Jun 02; 90(6):2675-88. PubMed ID: 17517707
    [Abstract] [Full Text] [Related]

  • 13. The effect of compression, stretching, and cooking temperature on free oil formation in mozzarella curd.
    Rowney MK, Roupas P, Hickey MW, Everett DW.
    J Dairy Sci; 2003 Feb 02; 86(2):449-56. PubMed ID: 12647951
    [Abstract] [Full Text] [Related]

  • 14. 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 02; 89(11):4114-25. PubMed ID: 17032998
    [Abstract] [Full Text] [Related]

  • 15. Milk fat thermal properties and solid fat content in emmental cheese: a differential scanning calorimetry study.
    Lopez C, Briard-Bion V, Camier B, Gassi JY.
    J Dairy Sci; 2006 Aug 02; 89(8):2894-910. PubMed ID: 16840605
    [Abstract] [Full Text] [Related]

  • 16. Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese.
    Brighenti M, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2018 Aug 02; 101(8):6762-6775. PubMed ID: 29753471
    [Abstract] [Full Text] [Related]

  • 17. Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses.
    Morin P, Pouliot Y, Britten M.
    J Dairy Sci; 2008 Mar 02; 91(3):871-82. PubMed ID: 18292242
    [Abstract] [Full Text] [Related]

  • 18. 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 02; 87(11):3601-13. PubMed ID: 15483143
    [Abstract] [Full Text] [Related]

  • 19. Composition and textural properties of Mozzarella cheese naturally-enriched in polyunsaturated fatty acids.
    Caroprese M, Sevi A, Marino R, Santillo A, Tateo A, Albenzio M.
    J Dairy Res; 2013 Aug 02; 80(3):276-82. PubMed ID: 23611673
    [Abstract] [Full Text] [Related]

  • 20. 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 02; 105(11):8734-8749. PubMed ID: 36175220
    [Abstract] [Full Text] [Related]

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