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Journal Abstract Search

130 related items for PubMed ID: 15259219

  • 1. Changes in the proportions of soluble and insoluble calcium during the ripening of cheddar cheese.
    Hassan A, Johnson ME, Lucey JA.
    J Dairy Sci; 2004 Apr; 87(4):854-62. PubMed ID: 15259219
    [Abstract] [Full Text] [Related]

  • 2. Impact of modifications in acid development on the insoluble calcium content and rheological properties of Cheddar cheese.
    Lee MR, Johnson ME, Lucey JA.
    J Dairy Sci; 2005 Nov; 88(11):3798-809. PubMed ID: 16230685
    [Abstract] [Full Text] [Related]

  • 3. Insoluble calcium content and rheological properties of Colby cheese during ripening.
    Lee MR, Johnson ME, Govindasamy-Lucey S, Jaeggi JJ, Lucey JA.
    J Dairy Sci; 2010 May; 93(5):1844-53. PubMed ID: 20412897
    [Abstract] [Full Text] [Related]

  • 4. Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese.
    O'Mahony JA, Lucey JA, McSweeney PL.
    J Dairy Sci; 2005 Sep; 88(9):3101-14. PubMed ID: 16107399
    [Abstract] [Full Text] [Related]

  • 5. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: pH changes during ripening.
    Upreti P, Metzger LE.
    J Dairy Sci; 2007 Jan; 90(1):1-12. PubMed ID: 17183070
    [Abstract] [Full Text] [Related]

  • 6. Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening.
    Lee MR, Johnson ME, Govindasamy-Lucey S, Jaeggi JJ, Lucey JA.
    J Dairy Sci; 2011 Jun; 94(6):2692-700. PubMed ID: 21605738
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: changes in residual sugars and water-soluble organic acids during ripening.
    Upreti P, McKay LL, Metzger LE.
    J Dairy Sci; 2006 Feb; 89(2):429-43. PubMed ID: 16428613
    [Abstract] [Full Text] [Related]

  • 9. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: pH buffering properties of cheese.
    Upreti P, Bühlmann P, Metzger LE.
    J Dairy Sci; 2006 Mar; 89(3):938-50. PubMed ID: 16507688
    [Abstract] [Full Text] [Related]

  • 10. Effect of calcium and phosphorus, residual lactose, and salt-to-moisture ratio on the melting characteristics and hardness of cheddar cheese during ripening.
    Chevanan N, Muthukumarappan K.
    J Food Sci; 2007 May; 72(4):E168-76. PubMed ID: 17995768
    [Abstract] [Full Text] [Related]

  • 11. Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese.
    Shirashoji N, Jaeggi JJ, Lucey JA.
    J Dairy Sci; 2010 Jul; 93(7):2827-37. PubMed ID: 20630199
    [Abstract] [Full Text] [Related]

  • 12. A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese.
    O'Mahony JA, McSweeney PL, Lucey JA.
    J Dairy Sci; 2006 Mar; 89(3):892-904. PubMed ID: 16507683
    [Abstract] [Full Text] [Related]

  • 13. Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.
    Fallico V, Tuminello L, Pediliggieri C, Horne J, Carpino S, Licitra G.
    J Dairy Sci; 2006 Jan; 89(1):37-48. PubMed ID: 16357266
    [Abstract] [Full Text] [Related]

  • 14. Effect of proteolysis and calcium equilibrium on functional properties of natural cheddar cheese during ripening and the resultant processed cheese.
    Wang F, Zhang X, Luo J, Guo H, Zeng SS, Ren F.
    J Food Sci; 2011 Apr; 76(3):E248-53. PubMed ID: 21535824
    [Abstract] [Full Text] [Related]

  • 15. Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages.
    Kr Deshwal G, Fenelon M, Gómez-Mascaraque LG, Huppertz T.
    Food Res Int; 2024 Aug; 190():114587. PubMed ID: 38945567
    [Abstract] [Full Text] [Related]

  • 16. Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese.
    Ibáñez RA, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, McSweeney PLH, Lucey JA.
    J Dairy Sci; 2021 Aug; 104(8):8467-8478. PubMed ID: 34001358
    [Abstract] [Full Text] [Related]

  • 17. Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments.
    Riebel B, Govindasamy-Lucey S, Jaeggi JJ, Lucey JA.
    J Dairy Sci; 2024 Jan; 107(1):74-90. PubMed ID: 37709025
    [Abstract] [Full Text] [Related]

  • 18. Utilization of fourier transform infrared spectroscopy for measurement of organic phosphorus and bound calcium in cheddar cheese.
    Upreti P, Metzger LE.
    J Dairy Sci; 2006 Jun; 89(6):1926-37. PubMed ID: 16702256
    [Abstract] [Full Text] [Related]

  • 19. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: manufacture and composition.
    Upreti P, Metzger LE.
    J Dairy Sci; 2006 Feb; 89(2):420-8. PubMed ID: 16428612
    [Abstract] [Full Text] [Related]

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