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Journal Abstract Search

344 related items for PubMed ID: 12778571

  • 1. Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat cheddar cheese.
    Shakeel-Ur-Rehman, Farkye NY, Considine T, Schaffner A, Drake MA.
    J Dairy Sci; 2003 May; 86(5):1608-15. PubMed ID: 12778571
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  • 3. A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar.
    Shakeel-Ur-Rehman, Farkye NY, Vedamuthu ER, Drake MA.
    J Dairy Res; 2003 Feb; 70(1):99-103. PubMed ID: 12617398
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  • 5. Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese.
    Reale E, Govindasamy-Lucey S, Johnson ME, Jaeggi JJ, Molitor M, Lu Y, Lucey JA.
    J Dairy Sci; 2020 Nov; 103(11):9906-9922. PubMed ID: 32921459
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  • 7. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
    Broadbent JR, Brighton C, McMahon DJ, Farkye NY, Johnson ME, Steele JL.
    J Dairy Sci; 2013 Jul; 96(7):4212-22. PubMed ID: 23684037
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  • 11. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
    Upreti P, Metzger LE, Hayes KD.
    J Dairy Sci; 2006 Feb; 89(2):444-53. PubMed ID: 16428614
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  • 12. Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality.
    Govindasamy-Lucey S, Jaeggi JJ, Martinelli C, Johnson ME, Lucey JA.
    J Dairy Sci; 2011 Jun; 94(6):2719-30. PubMed ID: 21605741
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  • 13. Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese.
    McMahon DJ, Oberg CJ, Drake MA, Farkye N, Moyes LV, Arnold MR, Ganesan B, Steele J, Broadbent JR.
    J Dairy Sci; 2014 Jun; 97(8):4780-98. PubMed ID: 24913647
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  • 18. 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
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  • 19. 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
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