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PUBMED FOR HANDHELDS

Journal Abstract Search

386 related items for PubMed ID: 15905427

  • 1. Low-fat mozzarella as influenced by microbial exopolysaccharides, preacidification, and whey protein concentrate.
    Zisu B, Shah NP.
    J Dairy Sci; 2005 Jun; 88(6):1973-85. PubMed ID: 15905427
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  • 2. Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.
    Di Cagno R, De Pasquale I, De Angelis M, Buchin S, Rizzello CG, Gobbetti M.
    J Dairy Sci; 2014 Jun; 97(1):72-84. PubMed ID: 24183686
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  • 5. 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. Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides.
    Janevski O, Hassan AN, Metzger L.
    J Dairy Sci; 2012 Jul; 95(7):3609-16. PubMed ID: 22720918
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  • 9. Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification.
    Dave RI, McMahon DJ, Oberg CJ, Broadbent JR.
    J Dairy Sci; 2003 Jan; 86(1):114-26. PubMed ID: 12613855
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  • 10. Impact of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk.
    Yazici F, Akbulut C.
    J Agric Food Chem; 2007 Nov 28; 55(24):9993-10000. PubMed ID: 17966979
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  • 13. Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese.
    Guinee TP, Feeney EP, Auty MA, Fox PF.
    J Dairy Sci; 2002 Jul 28; 85(7):1655-69. PubMed ID: 12201515
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  • 14. Effect of Exopolysaccharides-producing Starter Culture on the Flavor Profile and Characteristics of Low Fat Ras Cheese.
    A Mailam M, Abd El-Razek H, A Shaaban H.
    Pak J Biol Sci; 2020 Jan 28; 23(5):691-700. PubMed ID: 32363826
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  • 15. Understanding the role of calcium in functionality of part skim Mozzarella cheese.
    Joshi NS, Muthukumarappan K, Dave RI.
    J Dairy Sci; 2003 Jun 28; 86(6):1918-26. PubMed ID: 12836925
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  • 19. Improvement in melting and baking properties of low-fat Mozzarella cheese.
    Wadhwani R, McManus WR, McMahon DJ.
    J Dairy Sci; 2011 Apr 28; 94(4):1713-23. PubMed ID: 21426959
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  • 20. Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture.
    Agrawal P, Hassan AN.
    J Dairy Res; 2008 May 28; 75(2):182-8. PubMed ID: 18474135
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